Ina Garten Parmesan Chicken

 

I have been craving fried chicken. My great aunt Grace made the best ever fried chicken with white gravy. Not having a mom for most of my formative years; I was very lucky to have 2 great aunts; Grace was the cook and Maureen was the intellectual. My grandmother was also a force in my life and she liked to cook; along with my dad's twin, Aunt Alice. So I come by my passion somewhat naturally. I have posted another recipe, Oven Fried Chicken Parmesan (blog: 6/23/2020) Both are really good. This recipe you pan fry on top of the stove. I used a gluten-free flour: Bob's Mill brand and Ian's gluten-free bread crumbs. I seasoned the bread crumbs, however, if not gluten-free, you can buy premade. You can serve the chicken with salad dressed with Lemon Vinaigrette (recipe follows) or traditionally with sauce, pasta and fresh mozarrella. If we can ever have dinner guests again; the chicken can be prepared ahead and held on a parchment-lined pan in a low 200-degree oven.

Ingredients for Chicken:

• 4-6 boneless, skinless chicken breasts
• 1/3 - 1/2 cup flour 
• 1/2 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 2 large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned breadcrumbs  ( 1 teaspoon garlic powder, 1 teaspoon dried parsley flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme, 2 teaspoon fresh chopped thyme and 2 teaspoons fresh lemon zest)
• 1/2 cup freshly grated Parmesan
• unsalted butter
• good olive oil

Ingredients for Lemon Vinaigrette:

• 1/4 cup freshly squeezed lemon juice
• 1/2 cup good olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Pound the chicken breasts until 1/4-inch thick. I used the smooth side of my meat mallet. Good way to get to work those arms!

I used 3 pie pans which I added the flour, salt and pepper, the beaten eggs with water, and lastly the seasoned bread crumb and Parmesan. Go ahead and do the breading of the chicken first, placing in one layer on a sheet pan, to be ready to pan fry. First dip in flour, then egg and then the bread crumbs. I had to do 2 batches, as you do not want to crowd your pan. I like to add some extra salt and pepper.

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan on medium heat. Pan fry for 3 minutes on each side. 350 degrees on induction cooktop.  Repeat with second batch. 

Parmesan Chive Smashed Potatoes

 

So Food Network emailed a one month free subscription to Food Network Premium. Ha makes Covid hours at home tolerable for me... Lots of video tutorials viewed on the elliptical. First recipe I have tried. I will most likely not have access to chives and will replace with parsley and serve with Parm or sometimes without. So versatle. I bought a bag of fingerling taters; so mine were not quite as uniform & pretty as Ina's but hey who cares. No guests are invited... Gonna serve with Baked Pattypan Squash (blog: 7/4/2020 label: vegetable); so might not add the Parm this time. Have so hot Italian sausage in freezer and that will be the protein. Reading reviews always helps what other folks have added, granulated garlic.  Let you know how dinner turns out...

Ingredients:

• 1 pound mixed small Yukon gol and re new potatoes, scrubbed
• Celtic salt and fresh ground pepper
• 3 tablespoons good olive oil
• 1/2 cup freshly grated Parmesan (Ina has a whole tutorial on parm)
• 2 tablespoons fresh chives, minced

Directions:

Preheat the oven to 400-degrees.

Place the potatoes and 1 tablespoon salt in large saucepan and add enough water to cover the potatoes. bring to a boil, reduce the heat, and simmer for 17-20 minutes, until the potatoes are tender when pierced with a skewer.

Drain the potatoes and place on a parchment lined cookie sheet. Mash with a flat sided spatula until1/2-inch thick. Brush with olive oil and add salt and pepper to taste.

Roast the potatoes for 25-30 minutes, turning once, until skins have become nicely browned.

Sprinkle potatoes with the Parmesan cheese and roast another 2-3 minutes, just until the cheese melts.

Sprinkle potatoes with chives.

Hershey's Best Brownie Recipe

 

 

I have been on the hunt for a recipe that mirrors a childhood memory of Sara Lee Brownies. The Sara Lee Brownies had pecans; which you can certainly add; but GK would not like. The recipe is easily halved to make just one 9-inch pan. You may serve without frosting, but I cannot imagine why! This is one treat this gluten-free gal will be caught sneaking a piece!

Ingredients for Brownies:

• 2 sticks unsalted butter, 1 cup
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey's Cocoa
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup nuts (optional)

Ingredients for Creamy Brownie Frosting:

• 6 tablespoons unsalted butter, softened
• 6 tablespoons Hershey's Cocoa
• 2 tablespoons light corn syrup or honey
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-4 tablespoons milk

Directions for Brownies:

Heat oven to 350-degrees. Grease 13x9-inch pan, or two 9-inch square pans.

Place butter in microwave-safe bowl and microwave on appropriate setting until melted. Stir in sugar and vanilla.

Add eggs, one at a time, beating well. 

Add cocoa and beat until blended.

Add flour, baking powder and salt. Beat well. Stir in nuts if desired.

Pour batter into prepared pan or pans.

Bake 30-35 minutes for 13x9-inch pan or 22 minutes for 9-inch pan or until brownies begin to pull away from sides of the pan. Cool completely and then frost.

Freezes well. Remove from freezer and make sure when unthawing they are in a container that lid does not touch the tops or will be a sticky mess...

Directions for Creamy Brownie Frosting:

Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk; beat until spreading consistency.

Rice Cakes

 

This recipe came courtsey of the nyt. I use to make rice cakes with leftover risotto and stumbled on this recipe. It is right up my alley. Original recipe called for mint; I used chopped parsley. Also original called for zucchini... I used Jasmine rice and doubled the recipe. I found the amount of butter in original recipe was too much and cut that as well. Plan on reheating in a dry hot non-stick skillet. Of course I froze in proportions for future meal side.

Ingredients:

• 4 cups Jasmine rice, cooked (1 cup raw rice cooked to package directions)
• 4 eggs, lightly beaten
• 3 tablespoon fresh parsley, minced
• 2/3 cup scallions, chopped
• 2 cups sharp Cheddar, shredded
• 2 teaspoons salt
• 1 teaspoon pepper
• 2-3 tablespoons butter

Directions:

In a large bowl, gently mix all but the butter together.

Heat a large non-stick skillet over med-high heat, adding butter, heating until foamy. I cooked the rice cakes in 2 batches; for a total of 12 cakes.

Turn cakes over with a spatula after 4 minutes and continue to cook until golden brown. I did place a lid on to minimize the slatter...

Buttery Hot Dog Buns

 

These came together quickly; making 10 buns. We do not eat hot dogs; but bratwurst, for sure! These are plenty roomy for a larger sausage plus condiments of your choice.

Ingredients:

• 2 1/2 teaspoons instant yeast
• 1 cup lukewarm water
• 3 cups flour ( I have been adding a scant 1/4 more to make dough consistency I want)
• 1 1/4 teaspoon salt
• 3 tablespoon sugar
• 6 tablespoons unsalted butter, softened
• 1/4 cup nonfat dry milk
• 1/4 cup dried potato flakes

Directions:

Combine all ingredients and mix with dough hook until forms smooth dough.

Cover and rise for about an hour.

Gently deflate dough and divide into 10 equal pieces. Form each piece into a 6-inch cylinder. 

Place on parchment paper lined baking sheet and flatten center slightly.

Cover and rise for 90 minutes.

Bake in preheated 350-degree oven and bake 15-20 minutes.

Cool on wire racks.

To serve, split and lightly toast.

Ally turns 7!

 

Stir Fry with Rice Noodles

 

This is excellent and easy. One may use any vegetable that strikes your fancy. My choices are scallions, chopped fresh jalapeno, and carrots. Skys really the limit. I pared with Teriayaki Thighs (blog: 3/3/16 label: chicken). Fabulous and spicy.

Ingredients:

• 12 ounces rice noodles ( cooked according to package directions &drizzle with 1 tablespoon oil)
• 3 tablespoons vegetable oil
• salt and pepper to taste
• one bunch scallions, chopped
• 3 small carrots, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon jalapeno, chopped
• 1/2 cup chicken broth
• 2 tablespoons tamari
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• fresh cilantro for garnish

Directions:

In large pan heat 2 tablespoon oil over medium high heat. Stir fry carrots, scallions, jalapeno and ginger until just cooked through. Remove from heat.

Combine the chicken broth, tamari, ketchup and cornstarch and add to the vegetables over low heat and stir just to combine. Add the cooked noodles.

I heated up the Teriayaki Thighs (cut-up into thin strips) that I had frozen and unthawed under the bagel mode in my toaster oven until heated all the way through.

Add chicken to the noodles and vegetables.

A winner dinner!