Monday, September 26, 2016

Chicken Scaloppini in Sherry & Red Wine Mushroom Sauce

Tired of the same old chicken dinners?
This one will change all that.
I know you'll love it.
I use sherry in several other chicken recipes.
 It gives it just the right smooth finish
that's quite different from using red or white
wine. I use dry, cocktail, or golden sherry.
Never use cooking sherry. You'll want to be
able to drink it as well. 
Pound the chicken breasts until an even thin
thickness; dredge in seasoned flour and saute'
in olive oil or butter until golden.
Remove to a platter and keep warm in the oven.
Add the mushrooms to the skillet.
Season with salt, pepper and thyme.
Brown on MH for about 4 minutes then 
add the garlic and cook another minute. 
Add the red wine and sherry; let simmer
until reduced by a third. 
 Remove from heay and add butter, 1 T
at a time, while whisking in to blend.
 Pour the mushroom sauce over
the chicken on the platter and serve.

Chicken Scaloppini in Red Wine Mushroom Sauce
1½ to 2 lbs boneless chicken breasts, 2 large halves
¼ C flour
3 T olive oil
salt and pepper
1 lb mushrooms, sliced
2 cloves garlic, chopped
Thyme sprigs or ½ t dried
½ C red wine
½ C sherry
3 T butter
Heat the oil in a large skillet.
Pound the chicken breasts to ¼" thickness and cut
in half. Put the flour in a shallow dish and season
with the salt and pepper. Coat the chicken breasts
in the flour and shake off excess.  Saute' in the
hot oil for about 4 minutes per side, until golden.
Remove to a platter and keep warm in a low oven.
Add the sliced mushrooms to the skillet and
season with salt, pepper and thyme. Brown on
MH for about 4 minutes then add the garlic;
cook another minute. Add the red wine and sherry
let simmer until reduced by a third.  Remove from
heat and add butter, 1 T at a time, while whisking
in to blend. Pour the sauce over the chicken; serve.
4 servings


*adapted from The Chew

Sunday, September 18, 2016

Clean and Healthy Tilapia

Eating clean and healthy does not mean boring.
This recipe really kicks it up a notch, both in
flavor and with your metabolism. Cayenne, ginger,
and mustard are ingredients that help you burn
 fat. Plus you get the health benefits of tilapia.
Another nice thing is that it only takes 5 minutes
 to prep. Easy, easy!
 I combine the ingredients in a shallow pie dish.
 Dip the filets into the seasoning, coating both
sides.  These were rather large filets so I only
 used 3. The seasoning mix is enough for 4 filets
 or 5-6 smaller ones. Spoon any remaining
seasoning over the fish on the sheet. 
Put them on a baking sheet and into a 400º
 oven for 10-12 minutes until the fish flakes easily. 
I love fish with a spray of lemon juice. 
Leftovers make great fish tacos the next day. 

Clean and Healthy Tilapia
4-6 tilapia filets, about 1 ½ lbs 
¼ C olive oil
3 cloves garlic, minced
1 t paprika
1 t ginger
1 t black pepper
1 t mustard powder
1 t chili powder
½ t salt
pinch cayenne

Combine the olive oil, garlic, and seasonings in
a shallow pie dish. Dip each fillet into the
seasonings. Place on a baking sheet.
Roast in a 400º for 10-12 minutes.
Spray with lemon juice if desired. 


Monday, September 12, 2016

Herb Crusted Italian Lamb Chops

These lamb chops are brushed with dijon mustard
and coated with a garlic-herb crumb crust.  
This recipe gives these chops a delicious 
rack of lamb flavor.
They are oven-roasted for under 20  minutes. 
You can prep everything ahead of time and 
refrigerate the chops until ready to roast. 
Let them sit first at room temperature 
before roasting for even doneness. 
 Combine the crumb mixture. I use whatever fresh
herbs I have on hand. That's usually parsley, 
rosemary, thyme, and oregano. You don't need 
much. Of course there's minced garlic, too.
 Trim excess fat from lamb chops. Most of the 
fat will come off by pulling it with your fingers.
I count on 2-3 lamb chops per person. 
 Combine all the crumb ingredients in a shallow 
pie plate, one of my favorite kitchen items. HERE
 I put a dollop of mustard on each chop.
 Spread it on all sides.
 Press into the crumb mixture.
 Coat all sides well. 
I use any leftover crumbs on vegetables that
I'll roast in the oven along with the lamb chops.
 The vegetables roast on a baking sheet at the 
same time. They'll cook 5  minutes longer after
 the lamb chops come out of the oven to rest. 
 Spray a baking sheet with cooking spray and 
roast @400º  for 16 minutes for medium-rare
 Remove from the oven and let rest for 5  minutes.
 Serve with the vegetable of your choice. 
 The crumbs crust is golden and crunchy.
 The inside is a perfect medium-rare. 

Herb Crusted Italian Lamb Chops 
4-6 lamb chops
1 T Dijon mustard
½ C Italian herb breadcrumbs
1 garlic clove, minced, about 1 t
1 T  chopped fresh herbs, combination
 rosemary, parsley, and  thyme
1  T olive oil
¼ t each salt and pepper

Trim excess fat from lamb chops

Brush the lamb chops all over with Dijon mustard.
Combine the remaining ingredients in a pie dish.
Press the crumb mixture on all sides of the chops.
Can make ahead up to this point. 

Roast on a sprayed baking sheet at 400º for 16 
minutes along with your choice of 
vegetables and potatoes.

Serves 2


Thursday, September 8, 2016

Spicy Chicken and Beans

This is such a flavorful dinner and
I love that it can be prepared ahead 
of time. I can just pop in the oven 
whenever we want dinner. No
last minute dinner fussing. 
This chicken dinner actually benefits 
from time in the fridge coated 
with the spicy mixture. This will give the 
chicken time to absorb the spicy
flavors of the marinade coating.
For full flavor and moist chicken I always prefer 
thighs. About 1-½ pounds. That's about 6 pieces. 
These were very large and I only bought 5.
 Put the chicken in a sprayed baking dish. 
 Combine the marinade coating. 
 Spread this over the chicken. 
 Add the cherry tomatoes and rinsed white beans.
 Give everything a good toss.
 Cover with plastic wrap and refrigerate until 
you are ready to start dinner. Then remove the
plastic and bake @375 for 45 minutes. 
Garnish with more chopped cilantro. 
 This is really a complete dinner, but you could 
add a side of potatoes. They can roast in the oven
along with the chicken. 
 I've also tried this with bone-in chicken breasts. 
Cut them in half crosswise. Proceed as above.
 This time I doubled everything to serve 6. 
 The verdict? I much prefer thighs. 
So much better! More flavor and the chicken
 stays moist and tender.  You can use a 
whole cut-up chicken for the doubled 
recipe and have parts for everyones liking. 
 This will definitely be a great fall dinner.  
If you're serving a family I would definitely double
 this recipe to serve 4-6.

Spicy Chicken and Beans
marinade coating
2 T olive oil
2 cloves garlic, minced
¼ C chopped fresh cilantro
1 T paprika
½ t ground cumin
¼ t red pepper flakes
2 t kosher salt
½ t pepper
Mix together

5-6 chicken thighs (or 1-½ lbs bone in chicken
 pieces, breasts cut in half crosswise)
toss with the above mixture to coat completely.
1 can white beans, drained
1 pt. cherry tomatoes
toss everything again to coat. Cover
and refrigerate for a few hours to all
day. Roast in a 450º oven for 30  minutes or
until the chicken is cooked through, browned
and the tomatoes have burst. Garnish with
more cilantro or parsley.
serves 3-4
*this recipe easily doubles. Use a whole chicken
 cut into serving pieces, breasts cut in half.

Links: Between Naps On The Porch

Monday, September 5, 2016

Chicken Stuffing Casserole

A one dish dinner that takes just a few 
minutes to put together.
This casserole is just right for a busy fall day 
when you're short on time and crave a
homey comfort-food dinner. 
A nice salad is all you may want to add.   
 You can use 2-3 garlic cloves, minced in
place of the powder. Do that first and then
cut the chicken into bite-size pieces.
Mix it all together in a large bowl.,
I like to use the mixed vegetables in this because 
it gives it a homey pot-pie taste. But you can also 
use broccoli, green beans, peas and carrots, or
 a mixture of whatever you have in the freezer. 
 Spread it into the bottom o a sprayed 9x13 pan
 Prepare the stuffing mix in a saucepan on the
 stove or in a bowl in the microwave.
Spread the stuffing evenly over the top.
Bake in a 400º oven for 30  minutes, until
the stuffing is golden and the chicken is cooked.
A bonus is the leftover for lunch the next day. 

Chicken Stuffing Casserole
1-½ lb. boneless chicken breasts, 
cut into bite-size pieces
1 can cream of chicken soup
1 package (16 oz) frozen mixed vegetables
½ C sour cream
1 T dried minced onion (optional)
1 t garlic powder
1 t salt
½ t pepper
Combine the above in a large bowl. 
Spray a 9x13 pan and speed the chicken
 mixture evenly on the bottom.
Stove Top Stuffing Mix (chicken flavor)
1-½ C boiling water water
¼ c butter
In a separate bowl combine the butter and water. 
Microwave until it just comes to a boil and the 
butter melts. Stir in the stuffing mix, remove from
heat and stand 5 minutes. Fluff with a fork.

 Spread the stuffing over the top of the chicken 
to cover. Bake @400º for 30 minutes 
until the chicken is cooked. 6 servings