Tag Archives: chicken

Crowd-Pleasing Chicken Cutlets

Posted on by Run DMT
13

PhotobucketI must being returning to my roots these days, because I keep creating some unbelievably tasty Italian dishes, like these chicken cutlets.  I should leave a check on the table at the end of dinner to start earning some tips for all my hard labor.  Actually, I pride myself in making some really simple yummy dishes, so honestly there’s no real hard labor involved.  But I should probably throw flour on my face like the old Rice Krispies commercial so it looks troublesome.

These chicken cutlets taste delicious blanketed by either of the sauces I shared here or here.  A side of your favorite pasta makes a nice companion to this dish too.  Lay a slice of fresh mozzarella on these bad boys and you’ve got yourself some fancy schmancy restaurant-style chicken parmesan like mama used to make.

Italian-Style Chicken Cutlets

Ingredients

1 lb boneless chicken breasts

¼ cup of olive oil

1 cup all purpose flour

2 eggs

1 cups plain bread crumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

¼ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

 

Directions

Using the flat side of a meat mallet, pound the chicken cutlets to ¼- ½ inch thick.  Warm a ¼ cup of olive oil in a griddle set to 350 degrees.

Pour flour into one bowl, prepare an egg wash in another bowl and then combine the bread crumbs and spices in another bowl.  Lay each breast in the flour covering both sides of the fillet.  Then, lay the flour breast in the egg wash and wipe off excess egg.  Then, cover both sides of chicken breast with the bread crumb mixture and lay in heated olive oil.  Sauté until golden brown on both sides (about 4-5 minutes for each side).

Serve smothered with your favorite tomato sauce and a side of pasta.

 

Even though Karen is back in the States, we’re continuing to fling foods at one another. Link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



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“Healthy” Chicken and Waffles

Posted on by Run DMT
16

PhotobucketThat’s right.  You heard me. Chicken and Waffles.  This strange sweet and savory pair has been getting a lot of attention on the television lately despite being served at Stumps Supper Club with a side of mashed potatoes for years.

 

And as of late, this ambiguously strange duo has been getting a lot of attention on Twitter too, which prompted a drool-inducing idea of driving around the Tampa Bay area tasting each one and calling it my “Chicken and Waffle Tampa Tour”, but then my butt cheeks would look like chicken and waffles.  Not to mention, my car and my cholesterol probably couldn’t take it either.

 

So, then Kirsten of Gone Bananas couldn’t even stomach the thought of eating all that greasy, fried food even when I suggested splitting a meal had the BRILLIANT suggestion of making our own healthy version.  How hard could it be, right? Abso-freaking-lutely!

 

First, we had to find an unfried chicken recipe, but everything required at least a stick of butter and that simply could not do!  Therefore, we concocted our own healthy baked chicken tenders using flour, an egg wash in place of butter and crushed Corn Flakes.  We even demonstrated our mad chicken strip skills in a few how-to vlogs for your viewing pleasure.

 

 

 

 

 

Next we made the accompaniment: the waffles.  Sorry.  No how-to vlogs for our first-time-ever-from-scratch waffles, but we were quite impressed with ourselves for achieving such wonderful waffles!

 

Seriously, this dish was easy enough to replicate in a healthy way.  But more than that, it was tasty.  I was truly surprised by how well waffles drenched in syrup complimented the savory chicken strips and how nicely the crunchy Corn Flake breading soaked up some of the syrup too.

 

But did this dish pass the Iron Chef Allan taste test?  Would our kids even touch it?

 

Y’all, this unfried, “healthy” Southern combo classic was a hit with the whole family.  And my cholesterol and my thighs were thankful too.

 

 

Run DMT’s Unfried Chicken Fingers

Ingredients

1 lb. chicken tenders

2 cups crushed Corn Flakes

2 cups all-purpose flour

1 tsp salt

1 tsp black ground pepper

¼ tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

2 eggs

 

Directions

Preheat oven to 375 degrees.

 

In a large bowl, combine flour, salt, pepper, garlic, cayenne pepper, garlic and onion powder.  Rinse chicken tenders in a colander and then drench the wet tenders in the flour mixture.

 

Whisk eggs in a bowl.  Then, drench the flour battered chicken tenders in the egg wash.  Next, in another large bowl, coat the egg washed chicken tenders in the crushed Corn Flakes.  Lay about an inch apart on a cookie sheet greased with cooking spray.  Bake for 20 minutes.

 

Better for Your Waistline Waffles

Ingredients

1 ¾ white wheat flour

1 Tbsp baking powder

1 Tbsp sugar

½ tsp salt

½ tsp baking soda

2 eggs

1 stick melted butter or 1/2 cup Canola oil

1 cup milk

½ cup reduced fat sour cream

Maple syrup

 

Directions

Preheat waffle iron to a medium heat.

 

In a large bowl, whisk dry ingredients.  Then mix all wet ingredients in another bowl.  Make a well in the center of the dry ingredients and pour in wet ingredients.  Combine ingredients with a few swift strokes to avoid breaking down the gluten.   Batter should be lumpy.

 

Using a small ladle, pour the batter onto the waffle iron.  Close lid and bake for approximately 4 minutes.  Set finished waffles on a cooling rack.

 

When ready to serve, generously pour maple syrup on top with a side of Unfried Chicken Fingers.

 

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

 


 

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Feeling Like a Jerk

Posted on by Run DMT
15

After visiting the Cayman Islands for our honeymoon many moons ago, Allan and I began to crave Caribbean flavors.  Fortunately living in Florida, we’re relatively close to the Caribbean, its lifestyle and wonderful foods. Whenever we spot a dish with Caribbean flair on a menu, we don’t pass it up.

 

Last summer, Allan found a Bobby Flay Jerk Grilled Chicken recipe but tweaked the recipe (as only Iron Chef Allan could do) into fabulous a Jerk marinade that sends us back to the Caribbean with every bite.

 

When Allan last prepared this dish, he cubed the chicken and grilled it on skewers as bite size morsels for wraps and as his sous-chef, I made the mango salsa. The sweet paired with the heat is simply delicious!

 

 

This marinade and mango salsa also works well with whole boneless chicken breasts for sandwiches or served on a bed of rice.

 

Jerk Chicken

Ingredients

1 lb boneless chicken breast

1/4 cup olive oil

½ red onion

1 large Habanero pepper, stem and seeds removed

1 tablespoon fresh ginger (about 1″)

3 cloves garlic

1 tsp thyme

1 Tbsp red wine vinegar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch ground clove

1 Tbsp ground allspice

1 Tbsp Kosher salt

1/4 tsp freshly ground black pepper

Juice of 2 fresh limes

¼ cup orange juice

 

Place all ingredients in a food processor (except the chicken) and puree until almost smooth. Place the chicken breasts into a gallon size Ziploc bag and pour marinade over the chicken.  Place bag in refrigerator and marinade for 24 hours.  The longer the chicken marinades the more intense the flavors and heat becomes.

 

Grill chicken on each side for 5 to 6 minutes or until cooked through.

 

Mango Salsa

2 mangoes, peeled and diced

1/4 cup finely chopped red onion (about one half red onion)

1 Habanero pepper seeded and minced

2 Tbsp chopped cilantro

Juice of one lime

3 tablespoons fresh orange juice

Salt

Pepper

 

Combine the mangoes, onion, cilantro, lime juice, habanero pepper and orange juice in a bowl and gently mix. Add a dash of salt and pepper to taste

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

 

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Recipe Recovery: Chicken Sausage and Bean Stew

Posted on by Run DMT
16

What do you when you don’t have all the ingredients necessary to make your favorite dish?  You improvise and do what I call a Recipe Recovery.

Like many moms, I plan our week’s menu every Sunday and then restock our fridge and pantry with grocery items needed to complete our menu.  Usually, our fridge is full of garlic bulbs and Spanish onions because they are the key ingredients in so many of our favorite dishes.

With the weather being so cold here in Florida which is anything below 60 degrees (Hey, we’re spoiled!), soup is always on the menu.  One of my family’s favorite soups is Chicken Sausage and Bean Stew, which was introduced to me by Maris of In Good Taste.

But when I started to sauté my sausage for the soup, I realized there were no Spanish onions in my fridge.  I had forgotten to buy them this week.  Fortunately, I found a red onion and figured it would work and perhaps give the soup a new and interesting flavor.

When I served the soup to my family, everyone ate it happily as usual and no one was the wiser, except for Iron Chef Allan.  He knew something tasted different about it, but couldn’t put his finger (or tongue) on it.  He still enjoyed it, though.  The girls always eat their stew with grated Parmesan cheese and I believe the snowy mountain of Parmesan cheese masked my recipe recovery.

As for the recipe, I’ve modified Maris’ a bit since I first discovered it two years ago.  For one, I’ve omitted the marjoram because I don’t care for the taste of it.  I also prefer Al Fresco Sweet Italian Chicken Sausage because their products do not contain any MSG or nitrates.  These links are typically found in the hot dog section of your local supermarket.

Chicken Sausage and Bean Stew

Ingredients:
2 Cans Cannellini Beans
1 Package Al Fresco Sweet Italian Chicken Sausage
2 Tbsp Olive Oil (use more or less, depending on your pan)
1 Large Spanish Onion, chopped
4 Cloves Garlic, minced
1 (14.5 oz) can petite dice tomatoes with juice
1 tsp Oregano
2 cups Chicken Broth
salt and fresh ground black pepper to taste
1/4 cup chopped fresh basil
1 Tbsp Balsamic Vinegar
Fresh Grated Parmesan (optional)

Directions:

Place 2 cans cannellini beans into colander placed in the sink. Rinse well with cold water, until no more foam appears. Let drain.

While beans are draining cut sausage into half lengthwise, then cut into half-moon shaped slices. Heat olive oil in stock pot, then sauté sausage until well browned.   When sausage is well-browned, remove to bowl.  Add chopped onion to pot and sauté until onion is translucent and soft.  Then, add garlic and sauté with onions about 2 minutes more.

Add tomatoes and juice, dried oregano and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at very low simmer for 30 minutes, until flavors are well blended.  After 30 minutes, add drained beans and simmer for 15 minutes more.

After the beans have simmered for 15 minutes, add chopped basil and balsamic vinegar and simmer for 5 minutes more.  Add salt and fresh ground black pepper as desired.

Serve stew with freshly grated Parmesan cheese if desired.

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

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