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Dinner Menu: Oven Baked Chicken and Garlic Baked Potatoes

Oven Baked Chicken

I’ve had this in my files to post for a while, so I thought it would make a good full dinner menu. I had run across two different techniques to improve on oven-baked chicken and decided to combine them to see what would happen. I will not make it any other way going forward.

The first thing that is different, you add the flour to the egg mixture, making a bit of a batter. Dip the chicken in it and coat completely. Hold up and let excess drip off, back into the bowl. Then place the chicken piece into the breadcrumb mixture.

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Take a spoon and generously spoon bread mixture over the entire chicken. Using a fork, press the breadcrumbs into the egg wash. Turn it over gently and repeat on the other side. Place on a baking sheet (I like to use parchment paper for ease of clean up).

Baked Chicken Prep

Bake according to directions below. This technique  works well with boneless or bone-in and any meat you would dredge in flour or breadcrumbs. It coats piece evenly, creates a tighter seal and you lose less of the breading. By adding flour to the egg mixture the batter keeps the chicken very most and creates a great, crunchy crust.

On the board tonight:

  1. Oven Fried Chicken
  2. Broccoli
  3. Garlic Baked Potatoes
  4. Sliced Pears

Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs, beaten
  • 2 tbsp flour
  • 1 tbsp olive oil
  • ¼ cup water**
  • 1/8 tsp ea. salt & pepper (or to taste)

large mouth bowl, large plate and baking sheet lined with foil or parchment

Wash and pat dry chicken. In large bowl, add water, eggs, flour, oil, salt and pepper and mix well. Spread breadcrumbs and panko evenly on large plate. I often use extra seasoning in the breadcrumbs – garlic powder, onion powder, dried basil and oregano, lots of pepper.

Take chicken pieces one at a time and dredge in the egg mixture, coating completely, dredge in bread crumbs until lightly coated on all sides. See technique above. Place on baking sheet. Bake  at 400 degrees for 45 minutes, or until temp registers 160 degrees. I usually cover for 10 or 15 minutes with foil at the beginning to avoid burning the crust. For even crisper chicken, place a wire baking rack on the baking sheet and cook chicken on that. I don’t have one big enough, so I haven’t tried it.

** add more if needed

Baked Potatoes with Roasted Garlic Butter

  • 4 large baking potatoes, scrubbed and dried
  • olive oil
  • Salt
  • 2 to 4 metal skewers

Spread

  • 1 or 2 large head of garlic
  •  olive oil
  • 1 to 2 sprigs of rosemary, minced
  • 4 to 8 tbsp of butter

Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 400 degrees for 30-45 minutes, until tender when pierced with a fork.

Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one). You can cook this while you are prepping the chicken and potatoes, then reduce heat.

Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.

Shopping List:

  • 2 bone-in chicken breasts, 2 bone-in thighs, 2 legs (or additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs
  • 1 large head Broccoli
  • 4 large baking potatoes
  • 4 large pears
  • parchment paper (my preference) or foil
  • 2 heads of garlic

Also: rosemary sprigs, olive oil, salt, pepper, and butter

 

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Thanksgiving Files: Hearty Garlic Mashed Potatoes

I was looking through the archives trying to decide which recipes to repeat and this one caught my eye, mostly because I had totally forgotten this cooking method. So reposting as an idea for your holiday dinner. For all the Thanksgiving recipes, click on this link: Thanksgiving Files.

I’m never going to turn away mashed potatoes.  Ever.  But I do have a favorite style – unpeeled and hand mashed potatoes.  I love creamy ones too, but with a good gravy, the hearty ones really hold up.

A while I ago I wrote about a mistake I made cooking potatoes and how I used a recipe I remembered from a few weeks before to save them.  Well, I decided to try it for real this time.  I could not track down the recipe, but did the best I could with what I remembered.  I must have remembered pretty well.  They turned out great.

This recipe uses unpeeled potatoes, but you can peel them and whip them for creamy mashed potatoes suitable for the fanciest Thanksgiving table.  And don’t be startled, but you don’t boil the potatoes either, you cook them in cream and butter. Yummy.

Hearty Garlic Mashed Potatoes

  • 1/4 cup half & half
  • 1/4 cup water or broth
  • 3 tbsp to 1/4 cup of butter
  • 4-6 small garlic gloves, peeled and minced
  • 6 to 8 medium potatoes (russet or yukon gold work best)

4-qt saucepan

Add half & half, water, butter and garlic cloves to the pan and turn heat to low and let butter melt and liquid heat.  Meanwhile, scrub potatoes well and cut small (not diced, but smaller than 1-inch cubes).  Add to liquid and turn heat to high.  Stir constantly until liquid begins to boil, turn heat down to medium-low, cover and let cook until potatoes are fork tender, about 20-30 minutes.  Keep an eye on them and turn the heat lower if it looks like they might stick – if you feel like you need more liquid, add half & half.  There is so much water in the potatoes, this technique works really well.  And the potatoes are extremely creamy because you haven’t soaked them in water.  When they are tender, turn off heat and mash to desired constancy.

Originally posted November 2011

Pasta Pr0n – Garlic Shrimp

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Shrimp, Ham, and Kale in a Garlic, Lemon, and Butter Sauce

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We watched an episode on The Food Network where a New Orleans joint offers a dish called Shrimp Magazine – named for the street where the restaurant is sited.  I watched the chef prepare the dish on the video a few times and figured I had it down.  A few days pass and I am less sure but I forge ahead.  The only recipe a search turned up looked close but seemed a little off from my memory.  The chef dredged the shrimp in seasoned flour and sauteed them in butter, turning once to brown both sides and then started adding all the rest of the ingredients:  Artichoke hearts, diced ham, tons of garlic, lemon zest and juice, grated Parmesan, green onions, chopped basil, white wine, and salt and pepper – serving it all over angel hair pasta.  I went with kale instead of artichoke hearts and didn’t add the basil.

I knew the shrimp wouldn’t like being with the kale as it cooked down so I removed it to a dish as soon as it was done and only added it back to the pan with the cooked pasta to toss prior to plating.  I used white wine to help break down the kale and added lemon juice and zest along with salt and pepper.  I minced at least six cloves of garlic, using some with the shrimp as it cooked, the rest after the shrimp were removed, along with a bit of olive oil.

Everything worked pretty well although I wish the ham had a better dice, I chopped some thin sliced ham that helped the flavor but did nothing for texture.  I think next time I may use crispy bacon lardons.  Mmm… bacon!

Oh, and I need a better name for it.

 

Friday Recipe Exchange: Chilly Enough for Chili

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I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.

Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.

Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?

The recipes:

Super easy chili, recipe here.

JeffreyW’s Chorizo Chili here.

Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.

For some great ideas to do with your leftover chili, see Jeffrey’s photos here.

For tonight’s featured recipe, a different take on chili:

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White Chicken Chili. For JeffreyW’s version, picture above, click here.

White Chicken Chili

  • 3 lbs chicken thighs, bone in, skin on
  • 1 tablespoon vegetable oil
  • 3 jalapeno peppers, chopped
  •  3 poblano chiles, chopped
  • 3 anaheim chiles, chopped
  • 2 onions, chopped
  • 6 garlic cloves, crushed
  • Salt and Ground black pepper
  • 1 tbsp ground cumin
  • 1½ tsp ground coriander
  • 3 (15-ounce) cans cannellini beans
  • 3 cups low-sodium chicken broth
  • 2 limes, minced fresh cilantro leaves and sour cream for garnish

Dutch oven, blender

In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.

Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.

Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.

That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara

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Lemon Garlic Sticky Chicken

DSC_9180 (1600x1060)I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish.  This started with boneless thighs and a couple of lemons and evolved from there.  I started thinking sticky chicken because I have done that and had good luck.  Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken.  I chopped the chicken into one inch pieces but it would be fine to leave them whole.  Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes.  Turn once to brown both sides.

While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry.  I added a couple tablespoons of chili garlic paste to add some zing.  When the chicken is nicely browned toss with the thickened sauce and serve over rice.  I added steamed broccoli for this dish but it can be served on the side.

Dinner Menu: Carne en su Jugo

mmmm-yummy1

I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.

Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes.  It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).

On the board tonight:

  1. Carne en su Jugo
  2. Pico de Gallo
  3. Tortillas
  4. Margarita Melon Salad

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next.  Works well in the crockpot

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

Margarita Melon Salad

  • 2 limes, juiced
  • 2 shots tequila
  • 2 tablespoons orange liqueur (I used Triple Sec)
  • 3 teaspoons sugar
  • ½ cantaloupe, seeded and cubed
  • ¼ honeydew melon, seeded and cubed
  • ¼ small watermelon, cubed

Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

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Originally posted July 2010

Dinner Menu: Mambo Italiano Edition

Spaghetti and Meatballs2

Going old school tonight.  I thought you may still have some zucchini and tomatoes that needed to be used up and this menu does both.  Growing up, spaghetti was a weekly occurrence.  I’m not sure where my mom learned to make it, because it is my dad’s half of the family that is Italian, but it was always a hit at our house.  Over the years we’ve all played with different variations, but this is pretty close to the original. Whether it was at a weekly family meal or the Christmas dinner at my Gram’s, this basic sauce ruled.  And the good thing is, it is simple to modify depending on your tastes.  If you want to spice things up, add 1/4 to 1/2 lb of spicy Italian sausage and reduce the ground beef by as much.

Quick, easy and freezes well, I usually make double so I have some on hand for quick dinners.  Trust me, you will never find any jar sauce in my house.  Ever.  If you’d like to have meatballs instead, recipe is here.

On the board tonight:

  1. Spaghetti w/Meat Sauce
  2. Zucchini Italiano
  3. Crusty Italian Bread
  4. Sherbet or even better, Gelato

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper
  • 1 small onion
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 3 tsp dried oregano, crushed
  • 1 tsp rosemary, crushed
  • 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one)
  • Salt & pepper to taste

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

Zucchini Italiano

  • 2 medium zucchini
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • ½  tsp oregano, crushed
  • ½  tsp basil, crushed
  • 4 tbsp grated parmesan cheese

medium skillet

Clean and slice zucchini, heat oil in skillet, add zucchini, garlic and spices. Stir-fry over medium heat, add 1 tablespoon water and let steam until zucchini is tender.  Toss with parmesan and serve.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.

Shopping List:

  • 9 – 12 oz pasta
  • 1 green pepper
  • 1 small onion
  • 1 lb lean ground beef
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 1 carrot
  • Parmesan cheese
  • 2 medium zucchini
  • Crusty Italian Bread
  • Sherbet or  Gelato

Also: olive oil, crushed garlic, dried basil, dried oregano, rosemary, salt & pepper

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Originally published Oct 2010 copyright What’s 4 Dinner Solutions Cookbook Spring Edition

Dinner Menu: Grilled Pork Chops w/Peach Chutney

 

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It has been a crazy week. First it began with my birthday plans expanding from an afternoon of fun, to several days of fun (I have awesome friends) to a call from the puppy breeder to hear more about my boy and learned that pick up date had been moved up. Am I ready? No idea. Puppy is a new concept for me. All my other Danes were rescued at 6 months or older, came fully housebroken and with few issues. But I am beyond excited…

Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago.  This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.

Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

  • 4 boneless pork chops (medium thickness)
  • 2 large peaches
  • 4 green onions
  • 4 oz golden raisins
  • 16 oz green beans, or whatever veggie might be fresh from the garden
  • couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

Thursday Night Menu: Tropical Nights Edition

Had a little trouble deciding what to post tonight. We’ve been pretty busy at work and we are all a bit tired, when I asked the guys what I should post, ordering pizza instead of cooking won out.

I pulled three different menus before I decided on a little taste of Sanibel Island. I like the fresh flavors in this menu and I really enjoy tuna and swordfish.

The Butter Pecan Turtle Bars are as decadent as they sound, and a breeze to make.

On the board tonight:

  1. Fish Tacos
  2. Black Bean Tropical Salad
  3. Butter Pecan Turtle Bars

Fish Tacos

  • 1 large mango, peeled & chopped
  • ½ large tomato, chopped
  • 1 small cucumber, chopped
  • ¼ cup chopped fresh cilantro
  • 3 green onions, chopped
  • 1 jalapeño, chopped
  • 2 tbsp limejuice
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • ½ tsp Jamaican jerk seasoning
  • 2 cups shredded lettuce

bowl, foil, platter

Combine mango, tomato, cucumber, cilantro, green onion, jalapeno in bowl. Toss with 1 tbsp limejuice and set aside.  Wrap tortillas in foil and warm in the oven or on the grill (keep away from coals) Drizzle remaining limejuice over fish, sprinkle with jerk and grill or broil for 5 to 9 minutes, until fish flakes easily. Cut fish into chunks, fill each tortilla with 1/8 of the fish, fruit mixture and lettuce. Serves 4

Black Bean Tropical Salad

  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado, cubed*
  • 1 to 2 jalapeños
  • ½ large tomato, chopped
  • ½ head red leaf lettuce, washed
  • 14 oz can black beans, drained

serving bowl

Seed & slice peppers & jalapenos. Add everything to serving bowl and toss with dressing.

*easiest way to slice an avocado is to cut in half, remove pit, cut cubes with a knife, then scoop out.

Dressing:

  • 3 tbsp lemon juice
  • 2 tbsp limejuice
  • ¼ cup light olive oil
  • ¼ tsp crushed garlic

In jar or mixing cup, mix all ingredients together well.

Butter Pecan Turtle Bars

  • 2 cups unbleached flour
  • ¾ cup brown sugar, packed
  • ½ cup butter, softened
  • 1 ½ cups pecan halves

Topping:

  • ½ cup brown sugar, packed
  • 2/3 cup butter
  • 12 oz milk chocolate chips

well oiled 9×13 baking dish, bowl, saucepan

Combine flour, brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of pan. Sprinkle pecan halves over the unbaked crust.

Topping: In small saucepan, combine brown sugar & butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle caramel over pecans and crust. Bake at 350° for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting.

Shopping List:

  • 1 large mango
  • 1 large tomato
  • 1 small cucumber
  • 1 bunch cilantro
  • 3 green onions
  • 3 jalapeños
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • 1 head red lettuce
  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado
  • 14 oz can black beans, drained
  • 2 cups unbleached flour
  • 2 cups brown sugar
  • 2 sticks of butter
  • 1 ½ cups pecan halves
  • 12 oz milk chocolate chips

Also: lemon juice, limejuice, Jamaican jerk seasoning, light olive oil, crushed garlic

Copyright 2014 What’s 4 Dinner Solutions Cookbook: Summer Edition

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