Tag Archives: pepper flakes

Chicken with lemon and capers

16 Oct

 

Chicken with lemon and capers

Chicken with lemon and capers

This is one of my favorites.

Three pounds of skinless, boneless, thin sliced chicken breasts.

Two eggs

1/2 teaspoon garlic salt

olive oil

One cup of seasoned bread crumbs

One cup of panko crumbs

Four tablespoons minced fresh parsley

3 cloves of smashed  garlic

The zest of two lemons

The juice of one lemon

3/4 cup white wine

One small can of chicken stock

3 to 4 tablespoons capers

3 tablespoon of the caper brine

4 tablespoons butter

One cup of pasta water

One pound of angel hair pasta

Parmesan cheese, red pepper flakes and extra lemon juice for toppings.

Cook the pasta in water, salted with one tablespoon of salt.

Scramble the eggs and mix with the garlic salt.

Mix the bread crumbs, panko and parsley

Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat

Dip the chicken in the egg and garlic salt mixture

Then coat with the breadcrumb mixture

Drop in the hot oil and fry till golden brown

Cook in batches and don’t overcrowd the pan

Add extra oil if needed

Set the cooked chicken aside

Add the garlic to the pan for about one minute.

Add the lemon zest

Add the wine to deglaze the pan

Stir all the brown bits off the bottom of the pan

Let the wine cook off till about half the wine has evaporated

Add the chicken broth and bring to a boil

Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.

Add the capers. lemon juice and butter and cook till everything is mixed

Add the cooked chicken and cover each piece with the broth

Then add the pasta and mix well

Sprinkle with red pepper flakes, cheese and extra lemon

Serve with steamed broccoli.

 

 

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Coconut Soup

29 Sep

Coconut Soup

I can’t  get enough coconut lately.

This is a keeper.

A long time ago Martha Stewart had a great coconut soup recipe and I loved it.

As the years have gone by I’ve played with the amounts and ingredients and it’s still great.

Martha Stewart is one of the best chefs ever. I have almost all of her cookbooks and I haven’t found one I didn’t like.

The sign of a great recipe is that even if you change it up it will still be delicious.

Thank you Martha.

This is my version.

2 tablespoons canola oil

1 tablespoon grated fresh ginger. It has to be fresh.

3 cloves of grated  garlic

1/2 to 3/4 teaspoon red pepper flakes

3/4 pound thin sliced carrots

20 ounces of non dairy coconut milk or one can of regular coconut milk

3 cups water

1 tablespoon cornstarch mixed with 2 tablespoons water

1 teaspoon salt

6 whole water chestnuts sliced thin

1 tablespoon brown sugar

1/4 pound rice noodles, udon or angel hair pasta

1/4 cup lime juice

6 tablespoons frozen peas

6 scallions , 4 for the soup and 2 for garnish sliced thin

2  tablespoons shredded coconut, toasted for garnish

Sometimes I leave the soup plain without any protein but I also use one of these.

Pick one.

One pound of clean, peeled, cooked and deveined shrimp or

One pound of diced pork or chicken, stir fried with a little salt and pepper or

One pound of ground pork, chicken or turkey, stir fried with salt and pepper.

Lightly brown the ginger, garlic and red pepper in the oil.

Add the carrots and saute just a little.

Add the coconut milk and water

Mix the cornstarch with 2 tablespoons water and add to the soup

Bring to a boil then decrease the heat to medium and add the pasta till it is cooked.

Add the lime juice and brown sugar

Add the peas and water chestnuts

Season with salt and pepper to taste

If you are going to add any protein this is the time to do it.

Just make sure it is cooked  so all you have to do is warm it up in the soup.

Sprinkle with scallions and coconut.

Serve with an egg roll or wontons.

So good