Last Night - Parmigiano and Herb Chicken Breast Tenders

Quote :

"Olive oil, for frying 1 1/2 pounds chicken breast tenders Salt and pepper 1 cup all-purpose flour 2 large eggs, beaten with 1/4 cup water Breading: 2 cups Italian style bread crumbs 1 cup shredded Parmesan 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons 2 handfuls chopped flat-leaf parsley leaves 4 cloves garlic, finely chopped 1 teaspoon crushed red pepper flakes Chicken Parmigiano, recipe follows Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano. Simple Tomato Sauce for Chicken Parmigiano: 2 tablespoons extra virgin olive oil 1 small white onion, finely chopped 3 cloves garlic, minced 1 (14 ounce) can chunky style crushed tomatoes 1 (28 ounce) can crushed tomatoes 1 cup chicken broth or stock A handful fresh basil leaves, torn into small pieces Coarse salt 1 1/2 cups shredded provolone 1/2 cup grated Parmigiano-Reggiano 1 pound spaghetti, cooked to al dente [we used bowtie] Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste. Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve. Enjoy! "

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21026,00.html

[Edited on February 25, 2005 at 10:52 AM. Reason : er]

2/25/2005 10:51:20 AM

Sauteed Shrimp with roasted asparagus and homemade mashed potatoes.


This is one of my best meals so far and one of the easiest.

2/25/2005 8:03:10 PM

so I don't have any sour cream. could I mix together some plain yogurt and some cream cheese? would it yeild something similar?

3/17/2005 3:38:03 PM

so I've made up a bunch of bacon egg and cheese busicuits and frozen them. To heat them up, should I microwave or toaster oven?

4/15/2005 9:52:45 AM

Country Fried Steak with Morrell and Shallot Gravy

Gravy

1 1/2 cup beef stock
tblspn flour
tblspn olive oil
half handful shallots or onions
half handful chopped morrell mushrooms
dash of oregano
salt pepper to taste

Pre) Reduce beef stock by 25%

1) heat pan to medium with olive oil add flour and mix.
2) cook 4 min till it starts to darken and add shallots
3) when tender or the flour darkens a shade darker add stock
4) whisk and simmer for 15 min, add morrells and finish (about 5 min)

I don't feel like typing up how I did the actual steak but the gravy was the bomb.

[Edited on April 27, 2005 at 6:50 PM. Reason : a]

4/27/2005 6:49:32 PM

Chicken Curry(my own)

1 Tablespoon Olive Oil
1 Teaspoon Curry Powder
1 Teaspoon Red Chili Sauce, or hotter
1 Tomato
1 clove garlic
1/4 Onion
4oz Chicken
4oz Broccoli
Cilantro

Put olive oil and chopped tomato in saucepan on medium for about 10 minutes. Let bottom of tomatoes scald a bit. Reduce heat, add chopped onions, finely chopped garlic, curry powder, and chili sauce. Heat for about 5 minutes. Add a few tablespoons of water and increase heat back to medium. Add broccoli and chicken, steam for 5 minutes. Eat with rice, bread, pita, etc. Garnish with cilantro.

[Edited on April 27, 2005 at 9:11 PM. Reason : No salt!]

4/27/2005 8:49:41 PM

^

Replacing water with the chicken stock would be a good idea.

4/27/2005 8:51:21 PM

My Dinner:

Protein Shake and Hummus, ground up vegetable burger,chicken strips, garden salad all wrapped up in a sun dried tomato tortilla wrap...until it fell apart and i had to eat everything with my hands like a barbarian

4/27/2005 9:06:01 PM

^^It's not but a few tablespoons. There are too many good flavors in there to be masked out with chicken stock.

4/27/2005 9:11:21 PM

easiest side recipe in the world:

Party Potatoes
Instant potatoes (must be instant! no fresh stuff here!!!)
Sour Cream
Cream Cheese
Shredded Cheddar Cheese

I'm not quite sure of the exact amounts, but you microwave the instant potatoes as instructed on the back, depending on the serving amount you would like. Then mix an almost equal amount of sour cream and cream cheese. Put into an ovensafe container and sprinkle LOTS of cheddar cheese on top, then stick it in the oven till the cheese melts.

YUMMMMM! You can just feel your arteries clogging!!!! Mix it up with some chives, garlic, ranch powder, or whatever you want!

4/27/2005 9:31:58 PM

Oh and for desert:

1 pack Lime Jello gelatin mix
1 container Cool Whip (i think 18 oz?don't get the lite stuff, it sucks)
1 small container of cottage cheese
Can of crushed pineapple
optional: bag of mini marshmallows, pistachios (without the shell!)

Mix lime jello and cool whip together. Add some pineapple and cottage cheese, enough to make it decently lumpy. If you want, add marshmallows or pistachios

Another!! And this is good, don't doubt it:

Container of strawberries
Balsamic Vinegar
White pure cane sugar (fine granulated)

Clean and cut up strawberries however you'd like. Put in container that has a lid. pour a little bit of balsamic vinegar over the strawberries (just a tiny little marinade, you don't want them drowning). Drizzle some sugar, depending on the sweetness of the strawberries and also depending on your taste.

Cover and refrigerate overnight, believe me it's better the next day.

Bring out the cool whip, shortcake, and icecream and have fun!!

4/27/2005 9:38:17 PM

I made hamburgers
-ground sirloin with minced onion and a splash of worshishrere sauce mixed together (plus an assortment of spices

-cooked on medium-high in my iron skillet until medium, medium well.

-served wrapped in lettuce with a fried egg and a slice of tomato on top.

4/27/2005 9:42:09 PM

wow you guys are high tech. I had a turkey dog for dinner on a wonder bun with a dab of ketchup. Yippee.

4/27/2005 9:48:35 PM

Quote :

"There are too many good flavors in there to be masked out with chicken stock. "

Stock would never do that with curry... Yeah most indian dishes use stock, tomatoes, milk, or yogurt as your liquid base.

[Edited on April 27, 2005 at 10:45 PM. Reason : a]

4/27/2005 10:41:39 PM

i don't think the chicken stock would add that much to it either.

4/27/2005 11:10:29 PM

Yeah that's why James Peterson, the sauce god, recommends it.

[Edited on April 27, 2005 at 11:29 PM. Reason : a]

4/27/2005 11:29:32 PM

eh, it wouldn't add that much.

4/27/2005 11:37:36 PM

Well the general rule is don't add water, to anything, because it doesn't have flavor. I'm not worried about the stock adding so much as the water taking away.

4/27/2005 11:48:11 PM

it was just a few tablespoons to moisten his stuff. bothering with stock just isn't worth it in this case.

4/27/2005 11:53:49 PM

If I'm in a hurry and need a table spoon or less then water is fine. Otherwise my life philosophy is, "be not half-assed".

4/28/2005 12:00:02 AM

CaelNCSU won this thread.

4/28/2005 12:05:55 AM

i also try to cut out sodium here and there.

4/28/2005 12:06:25 AM

What does that have to do with anything?

4/28/2005 12:08:11 AM

Cockatiel

4/28/2005 1:34:53 AM

oh shit... i thought i was replying to that other thread.

sodium has nothing to do with anything.

4/28/2005 2:03:32 AM

CaelNCSU won this thread.

Not really, he just prefers stock, I don't. Smath74 knows whats up. A few tablespoons of water won't take away any flavor. And I know the liquid bases of Indian dishes. Most Indians are also vegetarian and would never use stock if you want to get technical. It tastes damn good anyway, so I really don't care what you think.

[Edited on April 28, 2005 at 6:57 AM. Reason : true]

4/28/2005 6:54:31 AM

last night I cooked for the wife:

London broil. lightly coat with lawry's seasoned salt, rub in and then rub with olive oil.
Let sit at room temp and cook on classic webber 4 min a side. remove and tent with foil.

Collard greens: tear into pieces, rinse and dry (salad spin drying thingy is great )
sliced about 1/4 cup of red onion. Lightly saute' in a wok with olive with olive oil
lots of garlic. Dash some Mirin (japanese cooking wine) and a dash or two of balsamic vinagar.
remove from heat. when cooler, toss in kalamata olives and crumbled feta cheese.

Little tiny white potatos coated with olive oil some thyme and salt.
roasted in oven at 425 for maybe 45 minutes.

and RED WINE

4/28/2005 8:18:08 AM

Saw this on TV, recipe from foodtv.com. It's super easy, and only takes like 20 minutes, if that.


Paula Deen's Not Yo' Momma's Banana Pudding

Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
-Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
-In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

4/28/2005 9:29:01 AM

beef with broccoli and steamed rice

beef
fresh broccoli
fresh ginger, grated
oriental chili oil
soy sauce
beef stock
cornstarch
water

night before: mix soy sauce (say 1/2+ cup for 12oz steak), chili oil (powder actually works too and use as much as your taste requires), 1/2" ginger - grated, steak (sliced into stir fry size chunks) and place in fridge

stirfry broccoli in wok for 2-3 minutes and then remove. stir-fry marinated steak for 4-5 minutes (less depending on hot hot your wok is). mix 2tsp cornstarch with 4tsp water in separate container. add broccoli back to wok. add 3/4 cup beef stock and any juice from marinade. add cornstarch mixture. allow to boil down for a couple of minutes til thickened.

steam rice... not hard. or just use minute rice.

4/28/2005 9:37:54 AM

^

I'd been trying to make a good Asian sauce forever and that is definitly the best way to do it. I do the same with chicken stir fry and chicken stock

Quote :

"sodium has nothing to do with anything. "

I assumed you were implying that stock has salt. When you make your own it doesn't have any. You salt later that way you have direct control of how much goes in your food.

Quote :

"Not really, he just prefers stock, I don't. Smath74 knows whats up. A few tablespoons of water won't take away any flavor. And I know the liquid bases of Indian dishes. Most Indians are also vegetarian and would never use stock if you want to get technical. It tastes damn good anyway, so I really don't care what you think."

If you really want to get technical they'd use court bouillon or a variation on it. Any chef is going to use court boullion or stock when he does it right. I stated chicken stock because you made chicken curry.

[Edited on April 28, 2005 at 9:55 AM. Reason : a]

4/28/2005 9:49:09 AM

not too many vegetarian recepies...

4/28/2005 1:28:04 PM

Vegetarian Southwestern Salad

1 can kidney beans, drained (or pinto)
1 can yellow hominy, drained (or corn)
15-30 roasted garlic cloves, small
2 roasted red peppers, chopped
1 small yellow onion, chopped
1/2 cup sunflower seeds, toasted (or pumpkin seeds)
4 tostadas
green leaf lettuce, chopped
1/2 lb. queso fresco, crumbled (or a very mild cow's & goat's milk feta)
1 small bunch fresh cilantro, diced

Mix together the beans, hominy, garlic, peppers, onion and seeds. Place the lettuce on the tostadas. Then place 1/4 of the bean mixture on top of the lettuce. Sprinkle with the queso. Top with the cilantro.

4/28/2005 3:37:45 PM

Quote :

"I assumed you were implying that stock has salt. When you make your own it doesn't have any. You salt later that way you have direct control of how much goes in your food. "

i don't make my own stock. i have done it, and it turned out really well, but the stuff from the box is just that much easier. (and freezer room is at a premium.)

i do get the low sodium kind though.

4/28/2005 4:08:19 PM

bttt

In honor of summer-


Strawberry Lemonade Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Louisiana Festivals


2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish


In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.





[Edited on June 23, 2005 at 9:33 AM. Reason : add]

6/23/2005 9:29:15 AM

Chicken en Papillotte
chicken breasts
1/4 cup wine
red pepper
black pepper
salt
thyme
1 allspice berry

Combine all ingredient and wrap tight in parchment paper. Bake on 350 for an hour.

7/20/2005 11:38:19 PM

Jagerschnitzel
and Spaetzle

it was great

7/21/2005 2:31:04 AM

sweet and sour shrimp meal from Trader Joes. $3.99. 22 ounces

7/21/2005 2:51:28 AM

bttt.

bad snewf!

7/25/2005 7:26:39 PM

Classic Buffalo Chicken Legs:

4-5 Chicken Legs
Salt and Pepper

Sauce:
Tabasco
3 Tbl spoons butter cut into small slices.

1) Pre heat oven to broil with rack on highest level.
2) Arrange chicken legs spaced out and sprinkle with salt and pepper.
3) Broil on each side until browned.
Close oven and set to 350 degrees for 10 min.

While Cooking for 10 min. Fill a small sauce pan to coat the bottom with tabasco and place over medium low heat. When steaming starts add butter one chunk at a time and whisk vigorously to emulsify the butter in sauce.

When 10 min is up for the legs put in bowl and coat with tabasco butter sauce.

[Edited on August 28, 2005 at 5:39 PM. Reason : a]

8/28/2005 5:38:35 PM

Planning to cook some lemon rice.

8/28/2005 5:39:13 PM

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23755,00.html

Did this tonight. Looks a little bit complicated at first. Turned out to be pretty simple and very delicious.

9/18/2005 1:52:00 AM

cheese tortellini w/ garlic herb cream sauce and broccoli and sausage.

steam up the broc.
brown up 1/2 package hillshire beef sausage, sliced, in sauté skillet.
follow directs and prepare knorrs garlic herb sauce.
use cream to deglaze the sausage pan and add garlic and Cayenne pepper to taste, pour into knorrs sauce.
add broc.
mix with cheese tortellini, enjoy.

9/18/2005 2:06:32 AM

I did this recipe last night with the catfish I caught earlier that day.



Yellow Cornmeal Parmesan Catfish

* 1 cup House-Autry Spicy Hot Breader
* 1 cup freshly grated Parmesan Cheese
* 1 cup House-Autry Yellow Cornmeal
* 1 tablespoon dry parsley flakes
* 2 eggs
* ¾ cup milk
* 2 cups vegetable oil
* ¼ cup butter
* 4 catfish fillets, skinned and cut into 5-inch slabs
* 1 tablespoon fresh lemon juice
* Dash of favorite seasoning

Place House-Autry Spicy Hot Breader on a pie of waxed paper. Mix Parmesan cheese, cornmeal and parsley flakes together on a second sheet of waxed paper. Heat oil in a heavy skillet to 375 degree. When oil is hot add butter. Combine the milk and eggs in a shallow bowl or pie plate. Dredge fillets in breader, shake and then dip in milk and egg mixture and dredge in cornmeal and cheese mixture. Shake off excess and place in hot oil. Brown on one side for about 2 minutes, being careful not to over cook. Turn and cook until done. Remove from oil and place on paper towels to drain. Splash with lemon juice and dust with favorite seasoning.

9/18/2005 11:51:50 AM

This is the best damn chicken pie ever.

This is the order you need to prepare the ingredients. Some of it needs to be done at least a day in advance. This is entirely from scratch and the dough and stock should be made the day before:

The Stock (part of the base):
1 to 2 lbs Thighs or legs
Handful of chopped celery
Handful of chopped carrots
2 Handfuls of chopped onion
2 sprigs fresh thyme
Half handful fresh parsley

1) Add everything to a pot, and add just enough water to cover and bring it up to boil. Reduce to Medium and simmer uncovered for 2 hours. Skim the fat from the top every 10 to 30 minutes. Strain out the herbs and chicken. Keep the boiled chicken for later use if you want, but I don't use it in the pie. It makes an ok chicken salad. Reserve the liquid in the fridge.

The dough:
3 cups flour
Shortening
Salt
Buttermilk & milk

1) Sift the flour into a bowl and add a tsp of salt.
2) Add all the flour into the food processor and put a tblspoon of shortening in.
3) Pulse until combined and repeat adding shortening and pulsing until it looks slightly damp but not clumping together. It should feel kind of moist touching it.
4) Add the flour, shortening, salt mix back to the bowl.
5) Get a sturdy fork and add a splash of buttermilk then milk. Stir until you can't see milk.
6) Repeat 5 until all the dough is in a ball.
7) Cover in saran wrap and place in the fridge at least over night.

The day of chicken pie:

3/4 handful of chopped shallots
2 cloves garlic
3 to 4 tblspoons of butter
3 to 4 tblspoons flour
2 tblspoons vegetable oil
2 boneless skinless chicken breasts, cubed.
1 Handful chopped celery
1 Handful chopped carrots
Half Handful Peas
Pinch of thyme and parsley
1/4 cup white wine
Milk
1/2 cup of chicken stock from the day before.
2 Tblspoons Heavy Cream.
1 egg

1) Melt the butter in a sauce pan on no higher than medium and sweat (sautee) the garlic and shallots until tender (about 1 minute).
2) Add the celery and carrots and sauteed about 2 more minutes.
3) Add the flour and sautee another 2 minutes.
4) In a separate frying pan add the oil and turn on high.
5) Coat the chick with kosher salt and add to the pan on high. Reduce heat to medium high.
6)When chicken has browned all over and there is some carmalization on the bottom of the pan deglaze with the white wine scraping up all the browned chicken bits. Reduce wine by half and remove from heat.
7) To veggie flour mixture add the chicken stock and chicken/wine mixture and whisk.
8) Add the heavy cream and then add milk a little at a time until it has a creamy consistency (like chicken pie)
9) Roll out about 1/4 of your dough and line the bottom of a pie pan or baking pan with a very thin layer.
9a) Preheat oven to 400 degrees.
10) Continue simmering base mixture and whisking periodically over medium until it doesn't have a flour like taste. Should only take about 15 minutes.
11) Roll out the remainder of the dough to less than 1/4 inch thickness and cut to the shape of your pan.
12) Whisk egg in a bowl and have a brush handy.
13) Add sauce base with chicken and veggies to the pan with bottom crust.
14) Add the top crust and cut a slit in the middle.
15) Brush egg over the top to barely coat.
16) Bake at 400 until top is golden brown (about 25 minutes).


[Edited on September 18, 2005 at 12:39 PM. Reason : a]

9/18/2005 12:29:26 PM

me and my friend cooked this really good veggie side, with some other stuff. we basically were collecting random veggies i had. we used:

1 can of red kidney beans
about 1/2 bag of that fresh bagged spinach
olive oil
onions and garlic
cumin
paprika
salt and pepper

Basically you just heat the oil, saute the onions and garlic till tender, or whatever. i think she added the beans in after that, and then added the cumin, paprika, salt and pepper. it was mainly to taste. ours had a nice heavy spice taste, but it's by preference. the last thing was just to add a little bit of water and put the spinach in, and cover. it 'steams' real fast, and then you just do one last stir and it's done. it was really good.

9/18/2005 4:09:40 PM

a couple of delicious Reuben sammiches on the stove

9/18/2005 7:15:19 PM

Spicy Beer Steamed Shrimp and Homemade Coctail Sauce

Shrimp

1 pound of shrimp (I leave the shells on)
1 12 oz beer
2 Tbsp Old Bay (or some kind of crab boil)
3 cloves garlic

put all that in a pot and bring to a simmer. once simmering, put simmer basket down in pot. coat shrimp with 2 Tbsp of Emmeril's Essence or some kind of similar spice. Steam shrimp until done (6-10 minutes) stirring once to ensure even cooking. Once they're done, serve them on a layer of thick newspaper spread across table.

Cocktail Sauce

1 cup ketchup
1 Tbsp Worchestershire Sauce
1 Tbsp Lemon Juice
2 Tbsp prepared horseradish (I add more because i like it spicy)
1/4 tsp hot sauce (i add a little bit more)
pinch of salt
pinch of black pepper

These little guys are quite tasty. I normally serve them with something like saffron rice or rice pilaf

9/19/2005 4:43:21 PM

Sat. nite I cooked:

Iron Skillet Filet Mignon

Warm filet's to room temperature, slap on salt, pepper, EVOO, and I added some ginger pasted. Put iron skillet in oven and heat to 500 degrees. Once its there, take out and put on high heat stove top, throw in filet's for 1-2 minutes per side, then return to oven for about 5-8 minutes.
This made ALOT of smoke... but it was tasty. Also served with steamed asparagus topped w/ mozzarella.

Tonite I cooked:

Chicken Kiev

preheat oven to 425, pound 2 thawed chicken breasts flat between wax paper...or whatever. Mix some butter and tarragon and spread in on one side of the breasts. Roll up, butter side in, dip in egg (or egg beaters in my case), dip in bread crumbs, place in baking dish (I put parchment paper in the dish for easy cleanup), bake for 25 min.

As a side, I cooked Broccoli Florrets and Red Bell Peppers... heated pan to med-hi, added a lil oil, sauteed garlic, threw in broccoli and peppers, added salt, pepper, lemon juice, and 1 tbsp water, cooked 1 min, put lid on and turned temp to low for 5 min.

9/19/2005 7:30:55 PM

ooh ooh! I also did stuffed bell peppers one nite.

The lady at work used sausage, which would have been tastier, but I used what was on hand.

I sauteed onions, added beef, spinach, pineapple and some other veggies I can't remember, thyme, sage, salt and pepper. cut off top and scooped seeds out of 2 red bell peppers, and popped them in boiling water for a couple minutes. Once the filling was done, I put them in the peppers, topped with a little cheddar cheese and put in a 350 oven for probly 20 min or so. Came out pretty well... the hamburger and cheddar made it taste a bit like a cheeseburger. It could have used stronger herbs and sausage would ahve made it really tasty. I also did it the quick way, cooking everything before hand then just heating it in the oven.

9/19/2005 7:38:42 PM

Sausage and Gravy biscuits from scratch.

mmm mmm good.

9/19/2005 9:04:06 PM