Katie’s Lemon Chicken

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

Ingredients:

• 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

Instructions:

1. Combine first 5 ingredients in a bowl.
2. Add salt and pepper to taste.
3. Chill in the fridge for 30 minutes.
4. Mix together flour, paprika, salt, and pepper in a large bowl.
5. Toss the chicken in the flour.
6. Place in a casserole dish.
7. Brush with melted butter.
8. Bake for 30 minutes at 425 degrees.
9. Turn chicken pieces over.
10. Pour lemon sauce over chicken pieces.
11. Bake for another 30 minutes at 200 degrees.
12. Serve over rice.

Country Fried Steak

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

Ingredients:

• 4 cube steaks
• 1 cup all-purpose flour
• seasoned salt
• fresh ground black pepper
• 1/4 cup vegetable oil
• 2 Tbsp butter

Instructions:

1. Heat oil in a large skillet over medium heat.
2. Season both sides of steaks with salt and pepper.
3. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
4. Add butter to pan right before frying.
5. When butter is melted, fry pieces of steak in butter/oil mixture.
6. Flip when sides are deep golden brown and cook about 1 minute on the other side.
7. Remove to a paper towel-lined plate.
8. Serve immediately.

Chickpea and Red Pepper Salad

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

Ingredients:

• 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

Instructions:

1. Cut the peppers into half-inch wide strips and put them in a large bowl.
2. Add the chickpeas and the basil.
3. In a small bowl, whisk together the lemon juice, salt, pepper, garlic and oil.
4. Pour over the chickpea mixture and toss to combine.
5. Serve immediately, or refrigerate it for a day to get the flavors to mingle.

Grilled Chicken with Maple Whiskey Glaze

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

Ingredients:

• 4 thinly sliced chicken breasts
• salt and pepper
• 1 tsp dried thyme
• 3 Tbsp Jack Daniels whiskey
• 1 Tbsp oil
• ½ cup maple syrup

Instructions:

1. Season chicken breast and place in a container to marinate.
2. Add oil, whiskey, and maple syrup.
3. Toss to coat evenly.
4. Marinate at least several hours.
5. Grill, brushing with remaining marinade.
6. Watch closely as the high sugar content burns easily.

Pork Chops with Rosemary Walnut Pesto

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

Ingredients:

• 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

Instructions:

1. Process nuts, rosemary, garlic, and mustard in food processor until smooth.
2. Scrape down bowl as needed, about a minute.
3. Add olive oil
4. Season with salt and pepper to taste.
5. Process again until smooth.

Steak Fajitas #2

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

Ingredients:

• 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

Instructions:

1. Generously sprinkle both sides of steak with lime juice, chili powder, and salt and pepper to taste.
2. Let marinate while you prepare salsa and guacamole.
3. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes.
4. Flip steak; grill until interior of meat is slightly less done than you want it to be when you eat it,
5. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
6. Grill onions and peppers, covered, turning occasionally.
7. Remove vegetables from grill and cut into long, thin strips.
8. Slice steak very thin on bias against grain.
9. Adjust seasonings with additional lime, salt, and pepper.
10. Arrange sliced meat and vegetables on large platter.

Serve immediately with tortillas, salsa, and guacamole.

Chicken Noodle Casserole

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

Ingredients:

• 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

Instructions:

1. Cook noodles as directed.

2. Melt one tablespoon butter in large non-stick skillet.

3. Sautee carrots and potatoes for 4 minutes.

4. Add onions, celery, seasonings, and sautee for another 4 minutes.

5. Add garlic and stir continuously for an additional minutes.

6. Add remaining tablespoon of butter and melt.

7. Add flour and cook, stirring constantly for another 4 minutes.

8. Slowly add milk and broth stirring constantly.

9. Add chicken and peas and stir until thickened.

10. Pour cooked noodles into baking dish.

11. Pour skillet contents into baking dish.

12. Top with buttered panko bread crumbs.

13. Bake at 375 degrees for 20 minutes.

Cold Rice Noodle Bowl

This is basically my Asian Spring Rolls in a bowl and without the wrapper. Tonight I needed something quick and easy, and again I did not want to heat up the house. I always have chicken ready to go in my freezer. Sometimes it is shredded and sometimes it has been grilled and sliced. This was shredded, but either one works. First, I prepared the sauces from the Asian Spring Rolls so the flavors could get all happy together while preparing the next ingredients. Next, I julienned some veggies such as carrots, cucumber, and red pepper. I also finely diced a jalapeno. Next, I prepared some herbs like basil, cilantro, and mint. And finally, I broke up some whole cashews for some texture. I cooked the rice noodles and put everything out so folks could prepare their own noodles bowls. Start with the noodles, top with the veggies, spoon on some sauce, and toss in your own private bowl. How easy is that!

Skillet Lasagna

I wanted some Lasagna, but I did not want to heat up the house with the oven. So, let’s make it in a skillet!

Skillet Lasagna

Ingredients:

• 2 cans petite diced tomatoes

• 1 Tbsp olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 1 Tbsp garlic, minced

• 1/4 teaspoon red pepper flakes

• 1 pound Italian sausage removed from its casing

• 10 lasagna noodles, broken into 2-inch lengths

• 1 (8-ounce) can tomato sauce

• 1/2 cup grated Parmesan cheese plus 2 additional tablespoons

• 1 cup ricotta cheese

• 3 tablespoons chopped fresh basil

• Salt and freshly ground black pepper

Instructions:

1. Heat oil in large nonstick skillet over medium heat until shimmering.

2. Add onion, bell pepper, and 1/2 teaspoon salt and cook until onion begins to brown.

3. Stir in garlic and pepper flakes and cook until fragrant.

4. Add sausage and cook, breaking apart meat, until no longer pink.

5. Scatter pasta over sausage but do not stir.

6. Pour diced tomatoes with juices and tomato sauce over pasta.

7. Cover and bring to simmer.

8. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender.

9. Remove skillet from heat and stir in 1/2 cup Parmesan.

10. Season with salt and pepper.

11. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes.

12. Sprinkle with basil and remaining 2 tablespoons Parmesan.

Tonkatsu with Ponzu Sauce

I was looking for something light, quick, and easy. I had some pork cutlets which I usually chicken fry and serve with potatoes and gravy. That did not seem light! So I decided to take a trip to Japan and use some Panko bread crumbs to make Tonkatsu. Just season the pork cutlets, dredge in flour, then dip in egg. Next, take them for a trip through Panko bread crumbs pressing them to the pork to help them stick. Quickly fry in some oil and drain on paper towels. Serve with sticky Sushi rice and quickly whisk up some Ponzu sauce. I included a recipe for the sauce below, double or triple if you want more. Now you have an Asian inspired version of a similar meal.

Ponzu Sauce

Ingredients:

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1 ½ Tbsp lemon or lime juice

• A few pinches of orange zest

• 1 Tbsp mirin or sake

• 1 tsp sesame oil

• Pinch of cayenne pepper

Instructions:

1. Mix all the ingredients in a small bowl.

2. Refrigerate for at least 30 minutes before servings.