Threw this together one weekend. Chicken breasts had been on sale and I had a freezer full. Since it was football time it was time for a football munchie recipe. I like spicy so this has a bite. Adjust accordingly to your taste. They tasted fried but they are actually baked.
2 boneless skinless chicken breasts
1 cup seasoned Panko breadcrumbs
½ cup Bisquick
1 teaspoon seasoning salt
1 tablespoon Mesquite seasoning*
2 tablespoons Fiery Five Pepper Seasoning*
¼ cup grated parmesan/romano cheese
1 tablespoon chicken rub*
½ cup all purpose flour
1 teaspoon black pepper
2 egg yolks
Hot sauce (option for those who like the fire)
* McCormick’s Grillmates seasonings
Directions:
Coat bottom of 9”x 13” pan with just enough oil to cover the bottom. Pre heat oven to 425.
Rinse chicken in COLD water. Cut breast lengthwise to create 4 large thin pieces. Cut the sections into strips @ ¾-1” thick. Set aside.
In a medium bowl mix the first group of ingredients. Panko to cheese.
In another medium bowl mix flour with chicken rub and black pepper.
In a 3rd bowl beat the 2 egg yolks with about a teaspoon of cold water. For those of you who like it real hot add the hot sauce of your choice.
Dredge the chicken strips in the flour, then the egg, then the panko mixtire. Coating thoroughly with each. Place stips in oiled baking dish.
Cook for about 10 minutes. Flip each strip and cook for about another 10 minutes.
Serve with ranch or bleu cheese dressing. Or if you're a fire lover, dip in hot sauce with a bit of melted butter in it. Enjoy!!
Fresh veggies from my garden
Saturday, October 29, 2011
Friday, October 21, 2011
Lori's Coney Island Chili Sauce
For some reason one day, I decided I wanted to make chili. I was looking at so many chili recipes that my eyes began to cross. So I decided to whip up my own. This is great on hot dogs or over french fries. Smothered with lots of cheese! Great winter snack or for football munchies. It's very easy to make. The amounts for this recipe is for a small batch. Since I am just one small person.
Ingredients:
1 lb. ground beef
1 cup beef broth
1 onion, chopped or minced
1 teaspoon minced garlic
1 tablespoon brown sugar
1 tablespoon mustard powder
1 pk chili seasoning (I use old El Paso)
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
1 tablespoon cornstarch
¼ - 1 teaspoon ground red pepper
1 teaspoon cumin
Directions:
1. Brown ground beef in a skillet over medium heat. Add onions about half way thru and garlic when nearly done.
2. Place ground beef in a pot. Add all other ingredients. Stir occasionally and simmer on lowest heat for about an hour. Add a little water if it thickens too much. Cook a little longer for thicker chili.
I butterfly my hot dogs when I put chili on them. I find it holds more chili and doesn't let the bun get soggy.
Ingredients:
1 lb. ground beef
1 cup beef broth
1 onion, chopped or minced
1 teaspoon minced garlic
1 tablespoon brown sugar
1 tablespoon mustard powder
1 pk chili seasoning (I use old El Paso)
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
1 tablespoon cornstarch
¼ - 1 teaspoon ground red pepper
1 teaspoon cumin
Directions:
1. Brown ground beef in a skillet over medium heat. Add onions about half way thru and garlic when nearly done.
2. Place ground beef in a pot. Add all other ingredients. Stir occasionally and simmer on lowest heat for about an hour. Add a little water if it thickens too much. Cook a little longer for thicker chili.
I butterfly my hot dogs when I put chili on them. I find it holds more chili and doesn't let the bun get soggy.
Monday, October 17, 2011
Lori's Awesome Turkey! Brining & Roasting Tips
It's almost turkey time!! So here is my recipe for the perfect turkey. I had been hearing everyone talking about brining a turkey but had never tried it. I even heard some mixed reviews from people. Watching Food Network and looking online proved to me there were no two brine recipes. So I came up with my own brine and have made THE juiciest most flavorful turkeys ever since. There are 2 parts that must stay the same, water and Kosher salt. You can add more or less of anything depending on your tastes. Please make sure your turkey is thoroughly defrosted if you have a frozen one. Never use warm or hot water to defrost your turkey unless you want to make everyone sick as hell. No, I have never made anyone sick. I rock at Thanksgiving dinner!!! I would like to thank Martha Stewart and Alton Brown for helping me to make a kick ass turkey.
Ingredients
~ 2 cups of Kosher salt
~ 4-6 large twigs of rosemary
~ ¼ cup Worcestershire sauce
~ ¼ cup soy sauce ( I use low sodium)
~ 2T black pepper
~ 2T lemon juice
~ 1/3 cup brown sugar
~ 2 containers of chicken or vegetable stock
~ ice or ice packs (optional)
~ Water
Directions
1. Combine all ingredients into a large pot. Cook until all salt is dissolved.
2. Set pot aside to cool.
3. Remove neck + giblet packets from turkey (I forgot to do this on the first turkey I ever made. Whoops!) and rinse thoroughly with cold water. It must be cold! Never use hot or warm water on poultry. It causes salmonella.
4. Once brine is cold place turkey into it. Add water till turkey is covered. If pot does not fit in your fridge place in a cool location and add ice along with the water to keep mixture chilled. (I put mine outside in the trunk of my car. Don't want critters getting at it.) In a pinch you can use ice packs. Double zip lock baggie them just to be on the safe side. You do not want any of the gel inside to leak out.
5. Cover and set aside for 24 hours. Rotate the turkey half way thru for even brining. Yes, this means that this should all be done the morning before you will be actually cooking the bird.
6. Remove turkey from brine and rinse thoroughly with cold water, inside and out. Pat dry.
Tips for a perfectly browned turkey. Make sure wings are tucked under the turkey. This way they will not burn. Baste with melted butter or canola oil. Cook turkey at 500 for 30 minutes or until golden brown. Reduce oven to 350 at this point. Soak 3 layers of cheese cloth in melted butter and place on top of turkey. Pour any remaining butter over the cheesecloth covered turkey. I think I used about 2 1/2 sticks. Cover the turkey with foil to keep skin from burning and bird from drying out. Cover just the breast. Breast meat cooks faster than dark meat. I shape the foil before I put the bird in the oven so the oven isn't open long and I'm not playing with a super hot turkey. Do not open the door of the oven unnecessarily!! This will only fluctuate the temperature and screw up cooking times, which may cause your turkey to become dry. The brining and the buttered cheese cloth will make for a juicy turkey, no basting necessary I promise. Stuffing the turkey also promotes uneven cooking and drying. I put a cup of white wine in the cavity then fill the rest with rosemary twigs. (Yes, the photo shows stuffing in the bird. I did it that time per request of my roomy. I find better results with aromatics.) You can put any aromatics in the bird you like. Check for recipes online or make up your own. I also use a thermometer to cook my bird to the right temp. Deep in the breast should be about 160-170 degrees. Juices should run clear when cut into.
Don't ask me about gravy. I get it from a jar. I add some pan juices to it to make it appear homemade. I can't do everything! Hope you have a great Thanksgiving and an awesome bird!!!
Ingredients
~ 2 cups of Kosher salt
~ 4-6 large twigs of rosemary
~ ¼ cup Worcestershire sauce
~ ¼ cup soy sauce ( I use low sodium)
~ 2T black pepper
~ 2T lemon juice
~ 1/3 cup brown sugar
~ 2 containers of chicken or vegetable stock
~ ice or ice packs (optional)
~ Water
Directions
1. Combine all ingredients into a large pot. Cook until all salt is dissolved.
2. Set pot aside to cool.
3. Remove neck + giblet packets from turkey (I forgot to do this on the first turkey I ever made. Whoops!) and rinse thoroughly with cold water. It must be cold! Never use hot or warm water on poultry. It causes salmonella.
4. Once brine is cold place turkey into it. Add water till turkey is covered. If pot does not fit in your fridge place in a cool location and add ice along with the water to keep mixture chilled. (I put mine outside in the trunk of my car. Don't want critters getting at it.) In a pinch you can use ice packs. Double zip lock baggie them just to be on the safe side. You do not want any of the gel inside to leak out.
5. Cover and set aside for 24 hours. Rotate the turkey half way thru for even brining. Yes, this means that this should all be done the morning before you will be actually cooking the bird.
6. Remove turkey from brine and rinse thoroughly with cold water, inside and out. Pat dry.
Tips for a perfectly browned turkey. Make sure wings are tucked under the turkey. This way they will not burn. Baste with melted butter or canola oil. Cook turkey at 500 for 30 minutes or until golden brown. Reduce oven to 350 at this point. Soak 3 layers of cheese cloth in melted butter and place on top of turkey. Pour any remaining butter over the cheesecloth covered turkey. I think I used about 2 1/2 sticks. Cover the turkey with foil to keep skin from burning and bird from drying out. Cover just the breast. Breast meat cooks faster than dark meat. I shape the foil before I put the bird in the oven so the oven isn't open long and I'm not playing with a super hot turkey. Do not open the door of the oven unnecessarily!! This will only fluctuate the temperature and screw up cooking times, which may cause your turkey to become dry. The brining and the buttered cheese cloth will make for a juicy turkey, no basting necessary I promise. Stuffing the turkey also promotes uneven cooking and drying. I put a cup of white wine in the cavity then fill the rest with rosemary twigs. (Yes, the photo shows stuffing in the bird. I did it that time per request of my roomy. I find better results with aromatics.) You can put any aromatics in the bird you like. Check for recipes online or make up your own. I also use a thermometer to cook my bird to the right temp. Deep in the breast should be about 160-170 degrees. Juices should run clear when cut into.
Don't ask me about gravy. I get it from a jar. I add some pan juices to it to make it appear homemade. I can't do everything! Hope you have a great Thanksgiving and an awesome bird!!!
Tuesday, April 26, 2011
MeMere's French Meat Pie
One of my favorite things growing up was my MeMere's meat pie. We usually had it around Thanksgiving. There was a place in New Bedford that mom used to buy it at, think it was Bouchard's Tavern. Almost as good as my MeMere's. All my friends love it too! It's a fairly simple recipe and ohhh so yummy. As with many of my own recipes I never measure when I cook this. I taste as I go and add this and that till it's right.
By the way, MeMere is french for grandmother. Just in case you were wondering.
Search Amazon.com Kitchen/Housewares for pie
By the way, MeMere is french for grandmother. Just in case you were wondering.
Thursday, March 24, 2011
Scallops with prosciutto & pistachios
This is a recipe a friend sent me. I admit I have not yet tried it out. It sounds wicked awesome so I decided to share it with everyone any way. Let me know what you think of it if you try it before me. If you don't live in an area where you can easily get fresh scallops, sorry. And for those of you who do not live in New England, it is pronounced sc all ops, like hall or ball. NOT like al or pal!! If you pronounce it any other way I got no use for ya. It's like nails on a chalk board when it isn't pronounced right. *shudder* This recipe was even written with a Massachusetts accent! Thank you Alicia!
Ingredients
2 T extra virgin olive oil
1 1/2 lbs scallops
1/2 small onion chopped
1 clove garlic chopped
4 thin slices prosciutto sliced into thin strips
1/4 C white wine (a little for the sauce, a little for me- J.Childs)
salt & peppa to taste
1/2 C shelled unsalted pistachios (you can coarsely chop them or leave whole)
2 T chopped fresh parsley
juice of 1/2 lemon
Search Amazon.com for frying pan stainless steel
How ta make it:
In large skillet ova high heat, heat 1 T evo. Add scallops, stirrin constantly for 2 minutes but don't fully cook them. Sear them good, locking in those juices! Remove scallops and liquid from pan, set aside.
Reduce to medium heat. Add remaining evo and onion. Cook till just soft. Add garlic and prosciutto. Cook, stirring for about 5 minutes. Add the wine, salt & peppa and juice from scallops. Let mixture simma till it reduces by half.
Add scallops, pistachios, parsley and lemon juice. Continue cooking, stirrin constantly for a few minutes till scallops are cooked through.
We serve it ova rice.... wicked good! Enjoy :) Alicia
ked awesome so I decided to share it with everyone any way. Let me know what you think of it if you try it before me. If you don't live in an area where you can easily get fresh scallops, sorry. And for those of you who do not live in New England, it is pronounced sc all ops, like hall or ball. NOT like al or pal!! If you pronounce it any other way I got no use for ya. It's like nails on a chalk board when it isn't pronounced right. *shudder* This recipe was even written with a Massachusetts accent! Thank you Alicia!Ingredients
2 T extra virgin olive oil
1 1/2 lbs scallops
1/2 small onion chopped
1 clove garlic chopped
4 thin slices prosciutto sliced into thin strips
1/4 C white wine (a little for the sauce, a little for me- J.Childs)
salt & peppa to taste
1/2 C shelled unsalted pistachios (you can coarsely chop them or leave whole)
2 T chopped fresh parsley
juice of 1/2 lemon
Search Amazon.com for frying pan stainless steel
How ta make it:
In large skillet ova high heat, heat 1 T evo. Add scallops, stirrin constantly for 2 minutes but don't fully cook them. Sear them good, locking in those juices! Remove scallops and liquid from pan, set aside.
Reduce to medium heat. Add remaining evo and onion. Cook till just soft. Add garlic and prosciutto. Cook, stirring for about 5 minutes. Add the wine, salt & peppa and juice from scallops. Let mixture simma till it reduces by half.
Add scallops, pistachios, parsley and lemon juice. Continue cooking, stirrin constantly for a few minutes till scallops are cooked through.
We serve it ova rice.... wicked good! Enjoy :) Alicia
Sunday, March 13, 2011
Apple Cobbler Crisp
This is my own creation as well as one of my favorite treats! For me it is a very time consuming project. Takes me about 2 hours total prep time. But I move slow, arthritis. The most time consuming part is the pealing, coring and slicing of the apples. I do it all with a knife. Gotta get me one of those coring thingies. Or an elf or fairy. No matter how long it takes you, I promise it will be worth all the effort.
Search Amazon.com Kitchen/Housewares for baking dishes
Search Amazon.com Kitchen/Housewares for baking dishes
Friday, March 4, 2011
Italian Chicken
Ok, the title might be a little misleading. The only reason it's Italian is because the main ingredient is Italian dressing. This is also 1 recipe with 2 ways to prepare. I call them my winter and summer versions. It can also be served hot or cold. I got the idea from a part time job I had at a pizza/sub shop. We would marinate boneless skinless chicken breasts in Italian dressing for a day before it would be used to make grilled chicken. So I put my own twist on it. It's very simple and really yummy! Just like me!!!
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