Pinned it…Made it…Loved It! Chicken Lombardy

Actually my husband found this recipe and requested I make it.  Glad I did as it was a winner, winner, chicken dinner!  (No pun intended).

A very easy recipe to make – I followed the recipe except I added the salt and pepper to my flour before dusting the chicken breasts.  Whenever I dredge, I hear Emeril saying “I don’t know where you get your flour, but my never is seasoned, so add your seasonings before dredging …  I also just used three breasts, instead of six, sliced in half then pounded.

I served up on some white rice and it was a simple yummy Sunday supper.

chicken-lombardi 

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Cinco De MY-O-MY-O-MY These Were Tasty!

chicken roll upsI’m one of those who doesn’t care if I’m not Irish, Hispanic, Italian, I’m still going to celebrate the holidays anyway – at least in a culinary fashion.  This past Cinco De Mayo I tried a recipe for Crispy Mexican Chicken Roll-ups – they are like a flauta, but more substantial.  It was delicious!  I rounded out the meal with Bush’s “seasoned” black beans and quick Mexican rice.  This meal has been voted as a do-over in my home.  Hope you enjoy it as much as we did.

 

Crispy Mexican Chicken Rollups

2 bone-in, skin-on chicken breasts

Fajita seasoning/rub

½ cup jack cheese

½ cup cheddar cheese

2 sliced green onions

1/3 cup salsa

1/3-1/2 cup reduced fat sour cream

Juice from ½ a lime

1/8 tsp. cumin

1/8 tsp. chili powder

1/8 tsp. chipotle chili powder

1 tsp. salt

1/3 cup canola oil

2 grated or minced garlic cloves

8-10 fajita size flour tortillas

The night before I oiled and rubbed the fajita seasoning on the chicken.  Covered them and baked in a 325° oven for 40-45 min.  I let them cool and refrigerated overnight.

The next day I shredded/chopped the chicken placed in large bowl and mixed in all the ingredients from jack cheese thru salt.  I let this sit for 10-20 min.

Place oil and grated garlic in small sauce pan over medium heat.  Once oil starts to get hot, remove from heat and let the garlic infuse the oil.

Preheat oven to 400°

Cover a cookie sheet with aluminum foil and spray with PAM.

Assemble the tortillas by adding about 2-3 tablespoons of the chicken filling along the lower edge of the tortilla.  Roll up and place on sheet seam side down.

Brush the tortilla rollups with the garlic oil.  Bake for 8-10 minutes, flipping over halfway through cooking and oiling the other side.  Cook until heated through and golden brown.

Serve topped with sour cream, guacamole and cilantro.

 

Sides to serve with…

Heated Bush’s seasoned black beans with Monterrey jack cheese melted on top.

 

Quick Mexican Rice

2 cups Minute rice

2 cups chicken broth

¼ cup of your favorite salsa

 

Heat broth to boiling.  Remove from heat.  Mix in minute rice.  Stir in salsa and let set for 5 minutes.

Enjoy!

Rib Rub Update

ribs3

In a previous post of mine (https://brownbits.wordpress.com/2010/07/14/baby-gotz-back-baby-back-ribs-that-is/) I gave the recipe of a rub I use on my ribs.  Since then, I have gotten hooked on a rub seasoning by a local BBQ joint here in MN (that is now a nationwide chain) called Fribrubamous Dave’s.  I use this seasoning along with brown sugar and garlic powder.  Rub on ribs, cover in foil and let them sit over night.   I then proceed with my original way of slow cooking them, then tossing on the grill right before dinner with some BBQ sauce as described in my original post.  Hope you can find this product in your local grocery store – it’s a goodin!  If not, you can order online on this site along with other products they carry –http://www.famousbbq.com/index.html.  Enjoy!

To Grill or Not to Grill?

It’s this time of year where I get a hankerin for BBQ anything.  We recently have had an unusual heat wave here in Minnesota-topping out in the 80s this past weekend.  As nice as the temps were, it was not an ideal day to grill outside with very gusty winds. It was a challenge to keep the grill lit, so I gave up and returned to old faithful – the oven.

Fryers were on sale for 99¢ a pound so I picked one up.  Rubbed it, butterflied it, baked it and smothered it with BBQ sauce.  It was delicious!  Ya wouldn’t of known it wasn’t grilled outside thanks to the smoky rubbed I used.

To butterfly the chicken, remove the back bone and the keel bone.  Tuck the wings behind the body.  Make two small slits in the skin at the base of the thighs and tuck the leg bones through them.  Press the entire chicken down to flatten – and voila – butterflied chicken.

I then used Famous Dave® BBQ Rub liberally all over the chicken. Covered it and let it sit in the fridge for a few hours.  When I was ready to cook it, I let it sit on the counter for about 20 minutes to come to room temp.  I preheated the oven to 425º, placed the chicken on a wire rack over a baking sheet and drizzled with olive oil.  I baked the chicken in the 425º oven for about 40 minutes until it became a really nice golden brown.  I then turned down the oven to 325º and basted it with a BBQ sauce I like (preferably Sweet Baby Ray’s®) about every 15 minutes, continuing to cook for another 40 or until it was done and the sauce was a nice sticky glaze.

Ain’t she perty?  I was sad to cut into her, but man-o-man was she tasty!

Enjoy!

Quick & Comfy…

It’s that time of year…gray skies and cool temps.  One thing that makes me feel better is comfort food.   Here is a recipe that I came across the other day that is quick and does the trick for comfort.  I made a few changes as the original was just a little too mild in taste for me.  It got voted to be a repeat meal in my home.  This works for me since all the ingredients are usually in my pantry – a no-brainer meal.

Chicken with a Honey Mustard Sauce and Apples

  • 1 cup apple cider
  • 1 1/2 teaspoons cornstarch
  • 1 Tbsp honey
  • 3 TbspDijonmustard
  • ½  cup flour, for dredging
  • 1 Tbsp poultry seasoning
  • Freshly ground black pepper
  • ½ Tsp salt
  • 1 pound boneless, skinless chicken breasts, pounded out to ¼ thickness
  • 2 Tbsp olive oil
  • 2 small unpeeled apples, cored and sliced (useFuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • Fresh parsley for garnish

Whisk cider, cornstarch, mustard, honey, in a bowl. Set aside.

Mix flour poultry seasoning, salt and fresh ground pepper together. Dredge chicken in flour mixture and shake off the excess. Set aside on rack.

In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples and cook until the chicken has browned on the other side.

Add cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.

I served this with a box corn bread stuffing that I enhanced with dried cranberries and oven roasted carrots…it was delicious!

Enjoy!!

Spring = Grilling

I spent a week on vacation in Lake Havasu, AZ and the wonderful warm weather put me in the mood to grill when I returned.  However, here in balmy MN, it hasn’t been too favorable to grill; but that hasn’t stopped me…I fired her up and put the finishing touches on my Savory Fajita Brisket.  Cooking it low and slow in the oven first makes it melt in your mouth…

Savory Fajita Brisket

1 1/2 pounds beef brisket

Marinade Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup low sodium soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper

2 sweet bell peppers (not green) sliced

1 large Vidalia or sweet onion sliced

Warm flour tortillas

Shredded Cheese

Guacamole

Sour cream

Salsa

Chopped Cilantro

Mix all marinade ingredients add to brisket in a gallon-size Ziploc bag.  Marinate 3 – 6 hours.  Pre-heat oven to 325-degrees.  Place brisket, fat side up, in a covered glass baking dish.  Drain off all marinade except for ½ cup and add to brisket.  Cover and bake 2 – 2 ½ hours.  Remove from oven and let rest a half hour.

Meanwhile, caramelize onions and then add sweet bell peppers just long enough to heat through, leaving them crunchy.

Preheat grill.  Grill brisket on medium heat until it starts to caramelize and the fat renders off.  Do not grill too long, or the meat will dry out.  Just long enough to give it a grilled taste and nice color.

Let brisket rest for about 5-10 minutes.  Slice on diagonal against the grain and assemble your fajitas!

Enjoy!

Wesolych Swiat Bozego Narodzenia!

Where did this month go…thought I was going to get a lot of recipes posted…that didn’t happen!

Being of Polish descent, Christmas Eve – Wigilia- is a very special day and evening filled with traditions and good food.  The day starts out with cleaning of the home top to bottom and presents are placed under the tree.  The remainder of the day we prepare the 12-dish meatless dinner.  The table is set with a white table cloth and an extra setting is placed on the table to remember loved ones who are absent.  Hay is placed under the table to symbolize the birth of Jesus and to chase away misery.  Dinner is not served until the first star of the evening is spotted.  The Christmas tree is lit and dinner begins.  Prayers are said along with taking Oplatek – a blessed polish bread that resembles a communion wafer.  Because the Polish people treat Christmas Eve as a day of fasting, we are sure hungry for the 12 dishes by the time dinner is served.  The star of the meal in my opinion are pierogi’s. 

Making pierogies are messy and time consuming – but all so worth it. The two fillings I make are potato cheese, which I boil potatoes and mash with velveeta cheese. The other is fried cabbage and onion. I shred a head of cabbage, place it in boiling water for about 8 min. and then drain. That removes the harsh gases from it. Then I saute a diced onion in a little oil and once it starts to carmelize I add the cabbage with some salt and pepper. I cook it until it becomes soft and sweet.

For the dough

In a bowl, mix 1 cup of milk, 1 beaten egg and a 1/2 teaspoon of salt. Melt 1/2 stick of margarine and add to the milk mixture. Add 2 1/2 to 3 cups of flour. Mix well. Dough will be sticky. On a well-floured surface, incorporate more flour into the dough until it is easy to roll out. Use a 3″ diameter circle to cut dough out, add filling and pinch sides together.

To cook, boil water, add pierogies. Once they come to the top, simmer a little more and then remove. I serve with fried onions, melted butter and sautéed mushrooms.

These also freeze well. I flour a cookie sheet, place the pierogis on it and then flash freeze. Once they are frozen, I put them in a zip loc bag.

Enjoy – and have a very Merry Christmas!!