Chicken Piccata

This is an easy and delicious meal from Giada on Food Network.  We have a lemon tree so we like to make this during lemon season to be like homesteaders making the food we grew :)

INGREDIENTS

2 skinless and boneless chicken breasts, butterflied and then cut in half 

Sea salt and freshly ground black pepper 

All-purpose flour, for dredging 

6 tablespoons unsalted butter 

5 tablespoons extra-virgin olive oil 

1/3 cup fresh lemon juice 

1/2 cup chicken stock 

1/4 cup brined capers, rinsed 

1/3 cup fresh parsley, chopped

Directions: 

1.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. 

2.  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. 

3.  Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish withparsley.

Cinnamon Rolls - Single Rise!

These are the fastest, easiest, AND tastiest cinnamon rolls I have made.  I was skeptical because I felt that the fact that it was a single rise would make it a lesser cinnamon roll experience, but it was the opposite.  We felt it was the lightest, fluffiest, most perfect cinnamon rolls we have made.  Sally!  You're magnificent.

I do prefer a cream cheese icing so this is what I did and want to document so I can do it again!

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  Ingredients

  Rolls

  • 2 and 3/4 cups (344g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet)
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) water
  • 3 Tablespoons unsalted butter
  • 1 large egg

  Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar or packed light or dark brown sugar

  Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/4 cup softened butter
  • 3 oz softened cream cheese 
  • 1/2 teaspoon pure vanilla extract
  • 1 Tablespoon milk

  Instructions

  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly to make a 14 inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the ingredients together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

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  Notes

  1. Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
  2. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

Spaetzle with Beef & Dill Gravy

A Mitchell family classic.

Spaetzle

Ingredients:

3 C. sifted flour

3 beaten eggs

1 1/4 C. milk

1/2 tsp salt

1/4 tsp nutmeg

Directions:

Mix and drop into boiling salted water with Spaetzle maker until floating (about 1 min)

Gravy:

2 lb round steak

flour

salt & pepper

3 cans cream of celery soup

1 T. dill

1 T. oregano

1 T. thyme

2 dill pickles, diced

Pour sauce over browned meat, slow cook in crock pot, add 1/3 c water for each can of soup, as needed.

Skillet Chicken with Brussels Sprouts and Apples

 Carrie B. says "Winner Winner Chicken Dinner" from this Country Living Recipe.  Serves 4 in 30 min.

INGREDIENTS

1 1/2 lb. boneless, skinless chicken thighs

2 tsp. chopped fresh thyme

Kosher salt and black pepper

1 tbsp. canola oil

1 (12-oz.) package shredded Brussels sprouts

1 sliced apple

1/2 sliced red onion

1 Chopped Garlic Clove

2 tbsp. white balsamic vinegar

2 tsp. brown sugar

1/3 c. chopped toasted pecans

DIRECTIONS

1. Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
2. Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
3. Return chicken to pan and top with toasted pecans.

Pork Tenderloin with Honey Garlic Sauce

 Recommended from Carrie B. from RecipeTinEats.

Course: Mains

Cuisine: Western

Keyword: Baked pork tenderloin, Pork Tenderloin

 Servings: 5

 Calories: 360cal

 Author: Nagi

Ingredients

• 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
• 1 1/2 tbsp olive oil (or butter)
• 3 garlic cloves , very finely chopped

Pork Tenderloin Rub:

• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Honey Garlic Sauce:

• 3 tbsp cider vinegar (Note 2)
• 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
• 1/2 cup honey (or maple syrup)

Instructions

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

Notes

1. Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.

Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.

2. Subs:

• Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
• Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.

3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.

4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)

* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).

* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).

5. Nutrition per serving, assuming 5 servings (200g/7oz pork per person)

Nutrition

Calories: 360cal | Carbohydrates: 29g | Protein: 38g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 661mg | Potassium: 749mg | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 0.7mg | Calcium: 16mg | Iron: 2.1mg

Creamy Tuscan Chicken

My SIL recommended this from Delish.  

INGREDIENTS

1 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tsp. dried oregano

3 tbsp. butter

3 cloves garlic, minced

1 1/2 c. cherry tomatoes, halved

3 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

Lemon wedges, for serving

DIRECTIONS

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

Sausage Rolls (Australian)

I got this from my Australian friend, Anna.   Good puff pastry is the key--Whole Foods has some that is perfect.

• 2 lbs Sausage mince
• 2 eggs
• 2 cups fresh breadcrumbs
• 1/3 cup Worcestershire sauce
• 2 Tablespoons tomato paste
• sea salt and cracked black pepper
• 1 lb (or 3 ready rolled sheets) Puff Pastry
• 2 egg yolks, lightly beaten
• sesame seeds to sprinkle.

Preheat oven to 400 degrees.  Combine the sausage, eggs, breadcrumbs, Worcestershire sauce, tomato paste, salt, and pepper.

Roll out the pastry to 1/8 inch thick and cut into 5x10 inch pieces, or cut each ready rolled pastry sheet in half.  Divide the sausage mixture into six equal portions, roll into sausage shapes and place down the center of each piece of pastry.  Roll to enclose, placing the pastry seam underneath.

Cut the sausage rolls into thirds and place on a baking tray lined with parchment paper.  Brush with the egg yolk and sprinkle with sesame seeds.  Bake for 20-25 minutes or until golden and cooked through.  Makes 18.