This is my first recipe that I am trying from the beautiful food porn book “What Katie Ate.” This book had me sold the moment I open its cover and gazed at the wonderful pictures. The recipes look straight forward and easy to make. This dish is recommended to be served over herbed rice, but I thought I would go with my fried rice. After having made this, I would reduce the amount of lemon juice. It was pretty tangy. Next time, I am going down from 3/4 cup to 1/2 cup lemon juice. And if that is still too tangy, I will go down to 1/4 cup. It was still very tasty and packed a lot of flavor.
Katie’s Lemon Chicken
- ⅓ cup soy sauce
- ¾ cup lemon juice
- ½ cup Italian Salad Dressing
- Zest of 1 lemon
- 2 cloves garlic, minced
- salt and fresh ground black pepper
- 1 cup all purpose flour
- 3 Tbsp smoked paprika
- 1 pound chicken breasts, cut into bite sized pieces
- 3 Tbsp melted butter
- Combine first 5 ingredients in a bowl.
- Add salt and pepper to taste.
- Chill in the fridge for 30 minutes.
- Mix together flour, paprika, salt, and pepper in a large bowl.
- Toss the chicken in the flour.
- Place in a casserole dish.
- Brush with melted butter.
- Bake for 30 minutes at 425 degrees.
- Turn chicken pieces over.
- Pour lemon sauce over chicken pieces.
- Bake for another 30 minutes at 200 degrees.
- Serve over rice.
Cube steak is thin slices of top sirloin or top round steak that has been tenderized by running it through a tenderizer by your butcher. Alternatively you can make it yourself by buying thin slices of steak and using your own tenderizer. After cooking the steaks you can keep them warm in a 200 degree oven while you make gravy in the skillet you cooked them in. Just add some flour and cook it for a bit while stirring. Then add either milk or chicken broth, or both, to make a nice gravy. Serve this with potatoes prepared to your liking. If you want some really thick crust, you can dredge in a whisked egg after flouring, and then coat in flour a second time.
Country Fried Steak
- 4 cube steaks
- 1 cup all-purpose flour
- seasoned salt
- fresh ground black pepper
- 1/4 cup vegetable oil
- 2 Tbsp butter
- Heat oil in a large skillet over medium heat.
- Season both sides of steaks with salt and pepper.
- Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
- Add butter to pan right before frying.
- When butter is melted, fry pieces of steak in butter/oil mixture.
- Flip when sides are deep golden brown and cook about 1 minute on the other side.
- Remove to a paper towel-lined plate.
- Serve immediately.
I made this yesterday as an accompaniment for the grilled chicken with maple whiskey glaze. This feels like an Italian side, so it was a little odd with this particular version of grilled chicken. It would be good with other Italian style dishes as an alternative to pasta. It can be served either warm or cold. I served it cold, but my family said they would have preferred it warm. It really needs a good dose of salt and fresh ground pepper right before serving. Also, make sure you mix it up one last time too.
Chickpea and Red Pepper Salad
- 1 red pepper, roasted and sliced
- 1 can of chickpeas, rinsed
- 1/4 cup of fresh basil, chopped
- 1 Tbsp of fresh lemon juice
- 1 clove of garlic, minced
- 3 Tbsp of extra virgin olive oil
- salt and freshly ground black pepper
- Cut the peppers into half-inch wide strips and put them in a large bowl.
- Add the chickpeas and the basil.
- In a small bowl, whisk together the lemon juice, salt, pepper, garlic and oil.
- Pour over the chickpea mixture and toss to combine.
- Serve immediately, or refrigerate it for a day to get the flavors to mingle.
It’s Monday and I need something simple. I am thinking grilled chicken with a maple whiskey glaze. Mmmmmmm, that sounds good. I am going to pair this with a chickpea and roasted red pepper salad. I will put that recipe up tomorrow after I play with the ingredients while I am grilling the chicken. In the meantime, here is the glaze.
Grilled Chicken with Maple Whiskey Glaze
- 4 thinly sliced chicken breasts
- salt and pepper
- 1 tsp dried thyme
- 3 Tbsp Jack Daniels whiskey
- 1 Tbsp oil
- ½ cup maple syrup
- Season chicken breast and place in a container to marinate.
- Add oil, whiskey, and maple syrup.
- Toss to coat evenly.
- Marinate at least several hours.
- Grill, brushing with remaining marinade.
- Watch closely as the high sugar content burns easily.
I love grilled pork chops, but wanted something different tasting. I decided to make a pesto, but again I wanted something different. Below is a recipe for rosemary walnut pesto. It goes great spread over top of pork chops fresh from the grill. Just spread on top right after removing from pork chops from the grill and let chops rest as the pork warms up the pesto. I served this with rolls and green beans.
Rosemary Walnut Pesto
- ½ cup toasted walnuts
- 1/4 cup fresh rosemary, stripped from stem
- a garlic cloves, minced
- 3 Tbsp stone ground mustard
- 1/4 cup olive oil
- Process nuts, rosemary, garlic, and mustard in food processor until smooth.
- Scrape down bowl as needed, about a minute.
- Add olive oil
- Season with salt and pepper to taste.
- Process again until smooth.
I am going to try another take at steak fajitas tonight. This is a simpler version of the previous Steak Fajitas recipe I used. Hmmmm, I was going to link to my previous recipe of steak fajitas, but I just realized I never posted that one. I guess I will have to do that another time. Anyway, here is a very simple take on steak fajitas. Always good with Roasted Tomato Salsa and Basic Guacamole.
Steak Fajitas #2
- 1 flank steak
- 1/4 cup fresh lime juice
- 1 Tbsp Chili Powder
- 1 large onion, cut into 1/2-inch thick rounds
- 1 large red bell pepper, cut for grilling
- 1 large green bell pepper, cut for grilling
- Generously sprinkle both sides of steak with lime juice, chili powder, and salt and pepper to taste.
- Let marinate while you prepare salsa and guacamole.
- Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes.
- Flip steak; grill until interior of meat is slightly less done than you want it to be when you eat it,
- Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
- Grill onions and peppers, covered, turning occasionally.
- Remove vegetables from grill and cut into long, thin strips.
- Slice steak very thin on bias against grain.
- Adjust seasonings with additional lime, salt, and pepper.
- Arrange sliced meat and vegetables on large platter.
Serve immediately with tortillas, salsa, and guacamole.
This one of our family comfort dishes. It is basically the same principle as Chicken Pot Pie but with noodles and topped with Panko bread crumbs. It is also the same as Chicken Noodle Soup, but thicker. Oops, I guess I have not added that recipe yet. This could also be Chicken and Biscuits casserole as well. Just add biscuits on top instead of the bread crumbs. You could also add some cheese topping too. My family reminded me of that tonight. Anyway, this is a variation on a versatile recipe. Give it a try.
Chicken Noodle Casserole
½ pound wide egg noodles
2 cups cubed or shredded chicken
2 carrots, diced small
2 celery ribs, diced small
1 small onion, diced small
1 medium potato, diced small
1 cup frozen peas, thawed
1 clove garlic, minced
2 Tbsp butter
¼ cup flour
1 Tbsp Poultry seasoning
salt & pepper
1 ½ cups chicken broth
½ cup half & half
Cook noodles as directed.
Melt one tablespoon butter in large non-stick skillet.
Sautee carrots and potatoes for 4 minutes.
Add onions, celery, seasonings, and sautee for another 4 minutes.
Add garlic and stir continuously for an additional minutes.
Add remaining tablespoon of butter and melt.
Add flour and cook, stirring constantly for another 4 minutes.
Slowly add milk and broth stirring constantly.
Add chicken and peas and stir until thickened.
Pour cooked noodles into baking dish.
Pour skillet contents into baking dish.
Top with buttered panko bread crumbs.
Bake at 375 degrees for 20 minutes.