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Janet’s Chicken Cutlets

13 Jul

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My sister Janet makes chicken cutlets to die for.

She gets boneless, skinless chicken breasts and cuts them the size of the palm of your hand.

I am convinced she caresses and kisses each one.

They are all the same exact size which I think is a amazing.

5 pounds of chicken cutlets makes about 25 cutlets

Get a good heavy frying pan and fill it with about 1/2 inch of canola oil.

5 eggs, whip them well

Add one teaspoon garlic salt

Set it aside

4 cups of seasoned Italian bread crumbs

1/2 cup fresh chopped parsley

Mix together

Heat the oil till it is almost smoking but not.

Dip the cutlet in the eggs and then the bread crumb mixture

Slowly put it in the frying pan and fry.

Try not to touch them until you see the edges turn brown.

Then flip over.

It is important to check the heat of the oil to make sure it doesn’t get too hot or too cool.

Using a gas stove really can keep the heat regulated.

Thats it.

If you have any left over , they make delicious parmesan.

My kids eat them as soon as they see them with ketchup and hot sauce.

I love them on a salad or in a sandwich.

You will not regret making a platter full.

Best leftover ever.

 

 

Kung Pao Chicken

14 Apr

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I crave Chinese food so this is one of my go to fast meals.

Just go to Trader Joes and pick up a frozen package and follow the directions.

It is ready in ten minutes

I usually make rice but I am trying to eat less.

Eating with chop sticks is a must

Sometimes the frozen stuff is pretty good.

Rice Balls

20 Mar

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Stop what you are doing and make these rice balls.

I love them.

This is not my recipe but it is a modification of the Food Network recipe from Alexandra and Elliot Angle.

I hope they think my recipe is just as good as theirs.

1 cup short or medium grain rice

1 pound ground chicken , pork or shrimp

1 egg

1 inch of fresh grated ginger

3/4 cup chopped onion. Cooked with one tablespoon of butter till soft

2 teaspoons salt

1 tablespoon soy sauce

1/4 chopped cilantro

Cabbage or lettuce leaves for the bottom of the steamer

Soak the rice for 2 hours and then drain well

Spread onto a flat pan and set aside

Mix the chicken , egg, onion, ginger, salt, soy sauce and cilantro.

Form into one inch balls

Roll in the rice to coat the ball all around.

Place on waxed paper and chill for a couple of hours

Do not let the balls touch

Line your steamer basket with the cabbage leaves.

Place the balls on the leaves and don’t let them touch.

Bring the water to a boil and then place the steamer on top

Place the cover on and steam for 30 minutes

They are so pretty.

Serve with sweet chili sauce, carrot ginger dressing or whatever you like.

My family loves these.

Serve with chicken wings, ribs, steak or shrimp and a vegetable stir fry and you have a great meal.

Mandarin Chicken

3 Jan

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I am always craving Asian food.

This is my quick, inexpensive treat.

One package of frozen Mandarin Chicken from Trader Joe’s

One bag of baby boy chow or six baby boy choy

Two tablespoons sesame oil

One teaspoon minced garlic

One teaspoon minced ginger

1/2 teaspoon salt

2 tablespoons water

Bake the chicken according to the package directions

Add the sauce and mix well.

Sauté the garlic and ginger in the oil for a couple of minutes

Add the rough copped bok choy

Add the water and cover for maybe 3 to 4 minutes

Season with the salt and serve with the chicken

Keep it bright green and crisp try not to over cook it.

Serve with white rice

This is more than enough for two people but I ate my leftovers for breakfast

The entire meal takes less than 30 minutes and costs $7.00.

I always eat mine with chop sticks.

You are never too old to play with your food

 

 

Tammy’s Chicken

21 Dec

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My friend Tammy gave me a recipe for an onion dip.

Of corse I made too much and had to figure out what to do with it so it wouldn’t be wasted

Taa Daa….

There is always chicken.

3 large bone in chicken breasts.

One cup mayonnaise

One cup pecorino romano cheese

One diced onion

Preheat the oven to 375 degrees

Mix the mayo, cheese and onion

Spread  liberally on the chicken

Bake for a 1/2 hour

Turn over and put another thick layer on top of the chicken and bake for another 1/2 hour

The topping will become nice and brown and keep the chicken moist.

I used very large chicken breasts so if you use smaller ones the baking time will decrease.

I served this with tortellini, salad and roasted turnips.

 

 

Boneless Wing Challenge

25 Nov

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My family has been arguing for years on which restaurant has the best wings.

Since I have been cooking all week for Thanksgiving, I decided not to cook the night before the holiday and do our own family food challenge.

We bought boneless buffalo wings from New England Roast Beef (NERB) and The Boynton restaurant.

Both of the wings were delicious.

NERB’s were bigger and very juicy but the Boynton’s were very tender.

The blue cheese sauce was good from NERB but the dill sauce from the Boynton was fabulous.

After the vote from seven people , The Boynton won 5 to 2.

It was because of the dill sauce.

The onion rings from NERB are a must try.

Both restaurants are my go to places.

 

 

 

Poached Chicken with Lemon Gravy

28 Oct

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Rachel Ray knocks it out of the park.

She has some great recipes and I have tried alot of them.

I am trying not to eat fried foods so this chicken recipe was perfect. I did change it a little, not too much just a little.

12 chicken tenders

1 sliced onion

2  sliced celery ribs

1 carrot

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons butter

1 diced shallot

3 cloves diced garlic

3 tablespoons flour

1/4 teaspoon thyme

1/2 cup white wine

1 lemon, zested

1 large lemon or two small, juiced

12 caper berries

1/3 cup light cream, optional

Put the chicken on top of the onion, celery and carrot

Cover with enough water to just cover the chicken

Add 1/2 teaspoon salt.

Bring to a boil and then simmer for 15 minutes.

Make sure the chicken is cooked.

Strain the chicken and save 2 cups of the poaching liquid and all the vegetables.

Set everything aside.

Melt the butter in the skillet and add the garlic and shallots.

Cook till soft

Add the flour and mix well. Stir constantly for one minute.

Add the wine and thyme. Mix well for one minute.

Add the lemon juice, zest and poaching liquid.

Simmer till it is slightly reduced.

If you are using the cream, add it now.

Adjust your salt and pepper to taste.

Cut the chicken into slices and add to the gravy

Add the caper berries.

Boil one pound of sausage tortellini. Drain and add some of the gravy on top

Add the chicken and vegetables on the side of the pasta.

Sprinkle with grated cheese.

Serve with roasted asparagus.

I also took two chicken tenders plus some of the celery and carrots and made a delicious chicken salad  with a little mayonaise and about ten grapes.

I love recipes that can make two meals.