- Combine flour, salt & pepper in a shallow dish
- Combine water & egg white in another dish, stirring with whisk.
- Place breadcrumbs in a third dish
- Dip cutlets into each one; starting with #1-3
- Heat oil over medium heat in large skillet
- Add cutlets; cook 2-4 minutes on each side.
- Remove from pan and keep warm
- Add broth, rind, juice, & capers to pan; simmer for 2 minutes, stirring constantly.
- Pour over cutlets; serve immediately.
Tuesday, February 26, 2008
Thursday, February 21, 2008
Wednesday, February 20, 2008
Cook Time: 15 minutes
1 tsp grated lemon zest
1 sm clove garlic (I used minced garlic)
1/2 c loosely packed parsley leaves
4 (6oz) boneless, skinless chicken breast halves
Salt and pepper
1 TBSP butter
1 TBSP vegetable oil
1/2 c Chicken broth
1 c grated Parmesan (I used the kind that come in a jar, not fresh)
- Topping: Place lemon zest, garlic, and parsley in Magic bullet and blend or gather and chop repeatedly until mixture resembles coarse sand. Set aside.
- Place chicken between 2 sheets of waxed paper, or ziplock bags and pound flat with a mallet. Season with salt and pepper.
- Melt butter with oil in a large skillet over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Pour fat from skillet and add chicken broth. Increase the heat to high and bring to a boil, stiring to pick up browned bits. Boil until liquid has thickened and reduced to 2 TBSP, about 2 minutes.
- Return chicken to the skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic topping.
I mixed the first 3 ingredients in my Magic Bullet to give it the sand consistency.
Flatten the chicken with a mallet
Frying the Chicken in the butter/oil
Chicken with parmesan melted
Tuesday, February 19, 2008
Mexican Monday at the Wilson house last night was Beef Enchiladas, so for your Mexican lovers here is yet recipe.
Beef Enchiladas with Spanish Rice
Cook time: 30 minutes
1 lb ground beef
1 sm onion
1 green pepper (optional)
1 can cream of chicken/or mushroom soup
1 jar (17.25 oz) Enchilada sauce (mild)
2 c Cheddar Cheese
1 can refried beans
8 oz milk
1 1/2 pkg. corn or flour tortillas, about 18
1. Preheat the oven 350 degrees.
2. Saute beef, onion, green pepper. Drain fat and set mixture aside.
3. Combine enchilada sauce, milk, soup, and 1 cup grated cheese.
4. Softened tortilla shells in the microwave.
5. Spread each tortilla with approximately 1 TBSP of refried beans; then spoon on some of the beef mixture; then spoon of cheese/soup mixture.
6. Roll up enchilada. Place in long, lightly greased casserole dish. Repeat until all tortillas are used.
7. Pour extra sauce over enchiladas. Sprinkle remaining cheese on top. Bake 30 minutes at 350 degrees.
**Usually makes 1 1/2 casseroles
Spoon it on and roll up!
Put in the oven
Sunday, February 17, 2008
Prep time: 15 minutes
Cook time: 6-7 hours
1 10 3/4 oz can (low-fat) cream of mushroom soup
1/4 c dry white wine
1/4 c Dijon mustard
3/4 tsp. dried basil
1 tsp. minced garlic
1/2 tsp. pepper
5 medium potatoes, sliced 1/4 inch thick
1 medium onion, sliced thin
4 pork loin chops
1. Spray inside of slow cooker with cooking spray.
2. Combine soup, wine, mustard, basil, garlic, and pepper in small bowl and mix well. I used my Magic Bullet.
3. Place potatoes and onion in slow cooker; pour soup mixture over top and toss to coat.
4. Arrange pork chops on top. Cover and cook on low heat for 6-7 hours until pork chops and vegetables are tender.
Mix the two together
Tuesday, February 12, 2008
Prep: 5 min
Cook: 20 min
1 lb. ground beef
1 can (10 3/4 oz) Tomato Soup
1/2 c salsa
1/2 c water
6 flour Torillas (6"), cut into 1" pieces
1/2 c shredded Cheddar cheese
Sour cream (optional)
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Drain.
2. Stir in soup, salsa, water, and totillas (OPTIONAL: Stir in 1/2 c sour cream). Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese.
Monday, February 11, 2008
1/2 lb ground beef
3/4 c chopped onion
3/4 c shredded carrots (I buy them shredded in a bag)
3/4 c diced celery (I leave this out b/c we don't like celery)
1 tsp basil
1 tsp parsely flakes
4 TBSP butter, divided
4 c diced potatoes
2 c cubed Cheese (this time I used 1 c Mozz and 1 c cheddar)
3/4 tsp salt
1/4 tsp pepper
3 c Chicken Broth
1/4 c flour
1 1/2 c Milk
1/4 c Sour Cream
1. In a 3 qt saucepan, brown beef; drain & set aside. (Optional: I seasoned my meat with the Tony Chachere's Creole)
2. In same pan saute onion, carrots, celery, basil, and parsley in 1 TBSP butter until vegetables are tender, about 10 minutes
3. Add Broth, potatoes, and beef; bring to a boil. Reduce heat; cover & simmer for 10 -12 minutes.
4. Meanwhile in a small skillet, melt remaining butter (3 TBSP). Add flour; cook and stir 3-5 min; or until bubbly.
5. Add mixture to soup; bring to a boil.
6. Cook and stir for 2 minutes
7. Reduce heat to low; add cheese, milk, salt and pepper; cook and stir until cheese melts.
8. Remove from the heat; blend in Sour Cream.
Broth, Meat, and Potatoes
Mix it all together!
Sunday, February 10, 2008
Prep: 5 minutes
Cook: 6 hrs
**I had a hard time finding a BEEF brisket. There are plenty of corned beef. Ask your meat guy where the beef briskets are located. They did not sell them at our wal-mart, I had to buy it at a grocery store with a meat counter. The good news it is an inexpensive meat!
1 (14.5 oz) can diced tomatoes with juice
1/2 cup dry red wine (I use the red cooking wine found in the vinegar section)
5 garlic cloves, chopped
1/3 c black olives, pitted and chopped (I bought them chopped)
1/2 tsp. dried rosemary
1 (2 1/2 lb) piece flat-cut brisket
Salt and Pepper
1 TBSP finely chopped fresh parsley
- Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with salt and pepper to taste. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork-tender, 5-6 hours.
- Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsely.
(Click on the pic to see it close up)
Thursday, February 7, 2008
1 c Flour
1/2 tsp Paprika
1/2 tsp Cayenne pepper
1 tsp salt
1/2 tsp Garlic Powder
1/4 tsp Black Pepper
20 Wings, thawed if frozen
1. Combine ingredient and coat chicken. Refrigerate 1 hour.
2. Deep fry chicken in 375 degree oil for 13-15 minutes.
3. Drain; toss wings with sauce.
3/4 c hot pepper sauce
1 stick of butter, melted
2 tsp honey (optional)
Whisk together hot pepper sauce, butter and honey in a bowl that has a lid. Add wings to bowl, cover with lid and shake until evenly coated. Serve with blue cheese dressing.
Tuesday, February 5, 2008
6 medium potatoes, peeled and cut into chunks
1-1/4 cups chopped celery
3/4 cu chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 teaspoon garlic powder
3/4 cup sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from heat.
In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture
Transfer to a greased 13-in x 9-in x 2-in baking dish
In another large bow, combing the turkey, soup, garlic powder and 1/4 cup sour cream
Spoon over stuffing mixture.
Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream.