Recipes

Thanksgiving prep

Not sure how your Thanksgiving will look this crazy year but I am still planning on cooking for my family and my in-laws that we spend the most amount of time with. Well my plan is to cook for everyone the only downfall at the moment is I cannot find any small turkeys. I prefer to make two small (10 pounds or under)  birds versus one large one. Not only do I find they have a better chance of being tender If I can prepare them differently. Last year I roasted one and fried the other. If I can’t find what I want today I will have to just deal with what I get then decide how I want to cook it.

spatchcock

 

cajun rubbed fried

 

My food blog for the most part has become a weekly diary of what is happening not only in my kitchen but my garden and some parts of my life. I try not to share every detail but I think if I read back over the years I could come up with a pretty clear picture of what’s been happening. With that being said I am going to share a few past recipes that my family has come to expect on our Thanksgiving table a week before the holiday. Look at me evolving.

Cranberry sauce, canned or fresh?  I have been serving both for a few years now. Not sure which one is easier seriously. Opening a can or a bag?  A bag add 1 cup of water, 1 cup of sugar and some orange zest into a sauce pan, bring to a boil until the cranberries start to pop and a little longer. the sauce will thicken while it cools. that’s it.  Give it a try this year if you haven’t before.

here are a few links for our favorite dressing/stuffing along with a couple of ideas for leftovers. Turkey soup and leftover egg rolls that everyone loved.

Thanksgiving – Sausage Ciabatta dressing

Thanksgiving Leftover Egg Roll

turkey rice soup – tis the season

 

Pork Chops baked beets and apples

Crazy is the best way to describe 2020 period! I haven’t stepped foot into the office since Mid March. I used to go out to do errands and shop a few times a week, I barely do that now. We haven’t made any vacation plans; which is the only way I make my husband take time off; he is actually working at the moment on a Sunday. And it goes without saying that Covid and the election is just plain insanity for the whole world.
Lets hope the world will right it self sooner rather than later.

The recipe I am going to share with you was another one my daughter made with some of our favorite things, yes we love beets; I know a lot of people won’t say that; I often wonder why? While I love beets my least favorite way to eat them is pickled. I’m just not a fan even thought I love pickles, I don’t mind pickled radishes, carrots and cabbage just not beets.

The recipe is from one her cookbooks she has many tabs in. From the oven to the table. I like how my daughter picked up golden beets; while we eat more purple beets they tend to share their purple color with whatever you pair them with.

Pork chops baked beets and apples

Equipment

  • mortar and pestle or small grinder

Ingredients
  

Pork

  • 4 cloves garlic finely grated
  • 4 teaspoon caraway seeds
  • 2 tablespoon extra virgin olive oil
  • 4 thick bone-in pork chops
  • kosher salt

Vegetables

  • 1 pound cooked beets peeled and quartered
  • 2 medium apples halved, cored each cut into 12 wedges
  • 2 onions halved and sliced 1/2 inch thick
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoon light brown sugar
  • 1 tablespoon Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and black pepper

Instructions
 

  • put the garlic into a mortar and pestle with the salt and caraway seeds and pound with the pestle. Add the olive oil, working it in until you have a rough paste. Put the pork chops in a bowl and add the mixture from the mortar, turning the chops over in it. Cover and marinate in the refrigerator for at least an hour.
  • preheat oven to 375'F
  • In a shallow baking dish big enough for everything to lay flat and add everything for the vegetables to your dish, using your hands toss everything together and then spread out in a single layer. Bake for 10 - 15 minutes.
  • Heat a fry or grill pan over high heat until very hot. Add the chops and brown on all sides including the fat. Season with a little salt and pepper.
  • Place the chops on top of the vegetables and pour over the cooking juices from the fry pan. Bake for another 20 minutes till the chops are still tender but cooked through.
  • serve and enjoy!
    add some sour cream with chopped dill on top if desired

 

crispy short rib carnitas with sunset slaw

I am the one that spends the most amount of time in the house thinking about food.  What I mean is coming up with the meals, shopping for the meals and making the meals. Probably why I have a food blog, well partly why I have a food blog; I just really love food.

Last weekend my husband and I were away so my daughter who was home with the dog pulled out several of her favorite cookbooks and took over for the week.  She came up with a game plan and also shopped for the weeks worth of dinners with one night ordering take out.  If you think about it and are fortunate to eat 3 meals a day. breakfast, lunch and dinner for a year that is 1,095 meals to plan for.  That is a lot of thinking, planning, buying and making. I know it really isn’t that high of a number. No one is making something unique every day, every meal. We all have a meal or two or twelve that we eat several times a month. I mean who opens a box of cereal with the intent of having one bowl only.

I was very nice to not have to think, plan or purchase dinner last week. Two of the meals I will be sharing with you over the next week or so. One was she has made before and we all love. The last one while it was good I believe it will be a one and done. Though we do tend to learn and discuss how we would make it different next time.

crispy short rib carnitas and slaw

dclarkabal

Ingredients
  

Carnitas

  • 3 pounds bone in short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 orange juiced
  • 2 limes 1 1/2 juiced save the other half for slaw
  • 5 garlic cloves unpeeled

Slaw

  • 3 cups red cabbage finely shredded
  • 1 carrot peeled, coarsely grated
  • 2 scallions
  • 1/4 cup cilantro roughly chopped
  • kosher salt
  • 1 dollop mayonnaise
  • dash hot sauce (optional)

Instructions
 

Short Ribs

  • preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
  • Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

  • Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

  • Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
  • You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

  • heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you!

Pork Belly Steamed Buns

Current situation is sitting at the kitchen island in silence. It’s been pretty crazy around here the last few days. My son got married in my living room Friday night. That was not the initial plan. They both wanted to have the ceremony and dinner outside in the front and side yard for the 20 family members in attendance.

they are very cute together and if this is how it is going to start they will do great!

My husband built the most amazing pergola out over a potion of our patio. We strung lights and tulle and tried very hard to make it happen but either mother nature or the curse of 2020 got in the way. The wedding was always going to be just immediate family and then they wanted to invite the rest of the family and their friends for a big blow out the next night but we just cannot do that this year.  Hopefully next year that will happen for them so everyone can share if the festivities.

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This photo is from when I made this recipe back in 2015 – I have since found the correct buns

I think I have made these 3 or 4 times since the initial time back in 2015 and they are still delicious. There was some leftovers today and I just re-heated the bun and pork and made myself a little sandwich – so good! I also order these whenever they are on the menu at my favorite local restaurant where I first had them.

This recipe is best done in two stages. Bake the pork the day before so it has time to cool and sit tight until you need to slice it. If you want to use this today you should let it sit for at least 2 hours. It could sit in the fridge for up to 2 days.

Asian 012

Asian 017 Asian 019 Asian 021

Pork belly steamed buns

2 step process for best results

Ingredients
  

  • 2 pound pork belly
  • 2 tablespoons cooking oil

Aromatics

  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 jalapeno pepper deveined, seeded and chopped
  • 1 green onion diced

Caramel sauce

  • 1/4 cup brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 cup water

quick pickles

  • 1 medium carrot
  • 2 medium radishes
  • 1 cup apple cider vinegar
  • 1 tablespoon white sugar

Instructions
 

Pork Belly

  • pre-heat oven to 275'F. Wrap pork in heavy duty aluminum foil and place on a baking sheet. Bake for 2 hours.
  • Leave the pork in the tinfoil until you are ready to use it. Let pork sit on the baking sheet until it cools. place in the fridge until the next day or wait at least 2-4 hours until it is completely cooled.
  • Unwrap the pork, remove the congealed fat and discard. Slice the pork into 1/2 inch slices.
  • Heat oil in a large saute pan or wok over high heat; once hot swirl the oil and add the pork, do not overlap, work in batches if you need to. Fry on each side till nicely browned

quick pickle

  • match stick both if you can or just make sure they are sliced very thin. I used a mandolin but you don't need one.
  • add the vinegar and sugar in a sauce pan. bring to a boil until the sugar dissolves. In a glass jar with a lid add the veggies and cover with the pickling liquid. shake and let sit to cool.

Aromatics

  • Lower heat on low and add the garlic, onion, pepper and ginger and saute for 30 seconds just until fragrant.

Caramel sauce

  • Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes

 

 

Refried Beans by guest cook Deborah

What bad recipe starts with a pound of bacon – um not a one!

So this has been quite a week around here, my father-in-law has been in the hospital (none covid related) for 10 days. Thankfully he is home now and doing fine but we have had several family members staying with us over the whole ordeal. I didn’t make anything “new” to share with you but we definitely made and ate well and currently my husband is in the kitchen making us all breakfast with his self acclaimed famous home fries. He has definitely stepped up his game with them, they are excellent.

My sister-in-law is a huge help while she is here and wants to help out in whatever capacity. She knew I was working all week and I KNOW she wanted to make something since she loves to cook as well. I put a pork butte in the slow cooker with no real plans; Deborah had a plan she wanted to make burritos. I personally have not used pork butte for burritos but I totally “get it”. I have only had canned refried beans and that’s all I have in the house; so off to the store she went.  When she announced she was making homemade refried beans I told her she HAD to take pictures; which is another passion of hers. So this week I give to you a Guest Cook recipe and photos.

what bad recipe starts with a pound of bacon – um not a one!

You know the saying “too many cooks in the kitchen” well my husband; while making breakfast; started talking smack about him winning the chocolate chip cookie contest we had several years ago; that everyone in the house except him remembers that I won. Well challenge accepted we are having another one today, I told him to take out the butter it’s on! We are going to do a blind taste test with my niece, sister-in-law and daughter being the judges. I’ll report back next week with my winnings; I mean the winner.

Refried Beans

Ingredients
  

  • 1 package dry pinto beans rinsed
  • 1 large onion diced
  • 1 pound bacon cooked, fat reserved (optional) Oil, or lard any oil will work but some add more flavor than others.

Instructions
 

  • cook the bacon however you want, we really only need the fat from it. I cook my in the oven on a rack. Save the bacon for breakfast sandwiches or BLT's or crumbled some of a salad. Or eat it right out of the bag.
  • cover the beans with water and let them boil uncovered for 2-3 hours, make sure to keep them covered with water.
  • dice the onion and add it to a large saute pan with the bacon fat. saute till they are golden brown, not burnt
  • using a slotted spoon take a couple of spoonfuls and add them to the onions and using a potato masher, mash the beans into the onions, You don't need to mash them all completely flat. Continue adding and mashing until all the beans are added to the pan. Add some of the leftover bean liquid to your pan until they are the consistency of lumpy mashed potatoes.
  • taste and adjust the seasoning with salt

Harvest Chowder


Garden update – it’s been a great zucchini, cucumber, pumpkin and butternut squash season; despite we bought honey dew melon plants not pumpkin. It’s been an OK tomato, acorn squash, potato and summer squash and a few small onion season and a why bother carrot, swiss chard, beets, eggplant the list goes on and on. I do hope not only the ones I personally gave veggies to were able to enjoy them as well as the people that picked up all the veggies I left at the end of the driveway on my little table also enjoyed them. And to whoever left some change in the mailbox; that was very kind.

So what to do with the 4 ridiculously small carrots and one of my last summer squash; the fatter off colored one I ended up throwing in the compost pile; It didn’t look right when I cut it open. I or rather the weather has decided it is becoming soup season quicker than I would like so I googled myself, I do that ALL the time and harvest chowder didn’t come up. Firstly I couldn’t believe I haven’t shared this recipe; or maybe I have and I labeled it something else; who knows with me I’m all over the place. But I initially made Harvest Chowder in a soup cooking class I took; it has to be over 15 years ago. It’s one of my husbands favorites though thankfully the list of his “favorites” is pretty extensive. I mean it could be his favorite today, or this week or this year if you get my drift. Anyway he was psyched that I was thinking about making it.

I actually did end up changing it a bit from what I made in class; only for I wanted to use up what I had on hand that needed to be eaten or used up before going in the trash. I do this a lot; I hate throwing out perfectly good food so I make something with what I need to. could be one of my super powers. sure why not!

I will share with you the original recipe then tell you how I made this one.

Harvest Chowder

Easy to make and use up veggies from the garden / fridge
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Chowder, Soup

Ingredients
  

  • 1 small onion diced
  • 2 medium carrot's peeled and diced
  • 1 rib celery diced
  • 6 ounces ham sliced and diced
  • 1 small zucchini sliced
  • 1 small summer squash sliced
  • 2 medium potatoes peeled and diced
  • 7 tablespoon butter
  • 6 tablespoon flour
  • 3-4 cups milk
  • thyme
  • 1 bay leaf
  • kosher salt and black pepper

Instructions
 

  • In a dutch oven or stock pot melt 1 tablespoon of butter and saute the onions, celery and carrots for a few minutes. Add ham and potatoes and continue sauteing
  • Add about 1 1/2 cups of milk to the ham and veggies, some thyme and a bay leaf. Simmer this mixture while you prepare the cream base for the soup and allow the potatoes to cook through.
  • In a medium saucepan melt 6 tablespoons of butter and add the flour stirring to make a roux, allow to cook on low stirring constantly for 3-4 minute. be careful not to burn it.
  • Add all the milk at once, while whisking constantly. allow to simmer until it reaches the thickness that you are wanting for your chowder.
  • Add the roux to your ham and veggies, at this time I would add both of the squash. I personally do not like over done squash so simmer just until they are aldente. Adjust the seasoning and enjoy!

What I did a little differently this time

  • I used less milk and simmered all the veggies in some homemade chicken stock. I did make the roux out of milk which gave me the creaminess but my chowder was a little on the lighter side instead of using all that milk. I also had some mashed potatoes and some corn leftover from dinner the night before and I added those. The mashed potatoes helped thicken the chowder even more and the corn added a little sweetness.
Keyword Harvest Chowder, soup

Grilled Za’atar rubbed porkloin with apple cabbage slaw

Well it was a pretty uninspiring week for food in my house this last week. I didn’t come up with anything new, I was totally fine with eating cereal for dinner every night; we didn’t but I could have.  Sometimes I am just not feeling it and then my Yankee New England roots kick in and see some things that need to be eaten or made into something before they go bad.
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So getting the feeling that I needed to start making something with the bag apples my mother-in-law dropped off, the cabbage my husband harvested from the garden and also the pork loin I took out of the freezer the other day to thaw last nights dinner pretty much made it self. Pork goes great with apples and cabbage goes great with both. I was slightly concerned it didn’t look very appetizing but I knew the flavor was there. A few comments from the fam. in-laws included it was a resounding success.

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Za’atar spice blend can be toasted sesame seed, sumac and ground thyme – try it if you come across it.

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So here is what I made with what I had on hand. Yes I even had the Za’atar spice blend on hand; my daughter brought it back from Israel. You can find it locally if you are interested or use your favorite spice blend on your pork loin.

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I forgot to grab a picture before I started slicing up the pork!

 

grilled za'atar rubbed pork loin with apple cabbage slaw

Ingredients
  

  • 4-5 pound pork tenderloin
  • 2 tablespoons Za'atar spice blend or choose your favorite
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper

apple cabbage slaw

  • 1 small head of cabbage diced
  • 3-4 medium apples peeled and sliced
  • 1 medium onion sliced
  • 1/2 cup white wine
  • 1/4 cup chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil

Instructions
 

  • season the pork all over with salt, pepper and the Za'atar blend and let it sit until it comes up to room temperature and the grill heats up.
  • Dice the onion, slice the cabbage and peel the apples.
  • when the grill is ready add the pork loin and cook for 3-4 minutes on each side until the internal temperature reaches 145'F
  • With the pork on the grill add the olive oil onion and cabbage to a large enough fry pan, season with salt and pepper and cook down for 3-4 minutes. Slice the apples and add to the cabbage. cook for another 3-4 minutes. Add some wine and chicken broth and then cook till the liquid is gone. serve along side the pork and enjoy!

pesto chicken and pasta

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A few simple ingredients and dinner is served. Chicken breast, pesto, tomatoes and pasta. I like making my own pesto but you don’t have to. You can find it at most grocery stores.

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If you happen to have an abundance of basil out in the garden or on the windowsill you can never go wrong with making pesto. Actually just go buy some basil at the store or farmers market because basil pesto is delicious by itself with a cracker, some bread, pasta, chicken just about anything.
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basil pesto

Equipment

  • food processor

Ingredients
  

  • 6 ounces washed and dried basil leaves, stems removed
  • 4 ounces pine nuts toasted
  • 6-8 cloves garlic
  • 2 ounces parmesan cheese grated
  • olive oil
  • kosher salt and fresh cracked black pepper

Instructions
 

  • Toast the pine nuts until they are a little brown in color and let them cool a little
  • in a food processor add the basil, pine nuts and garlic, pulse until combined.
  • while processing add the olive oil until you get the consistency you are looking for.
  • add some salt and pepper to taste. use what you need and store the rest in a sealed container in the fridge.

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I really love sheet pan meals and I mostly make them in the cooler months which I am not sure why that is, there is no reason to wait. So I decided to make use of what I had on hand fresh tomatoes and garlic from the garden and basil off the back deck.

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pesto chicken & pasta

Ingredients
  

  • 4-6 pieces boneless chicken breast
  • 3/4 cup basil pesto
  • 1 box pasta - spaghetti or ziti

Instructions
 

  • Line a sheet pan with some tinfoil or parchment paper and preheat the oven to 350'F
  • Season each piece of chicken with salt and pepper. Using approximately 1/4 cup of basil pesto over all of the chicken. Arrange each piece of chicken on the sheet pan and bake for 20-30 minutes.
  • remove from the oven and place the tomatoes around the chicken and return back into the oven until the chicken is cooked through.
  • cooked pasta according to the package directions.
  • once pasta is cooked and drained add some pesto to the pasta. slice some chicken and add some tomatoes to your dish of choice and add some shaved Parmigiano Reggiano cheese

blueberry zucchini lemon bread

Sitting on the porch just finished having a couple of buttermilk biscuits for breakfast with my husband and daughter. When I first came outside the sun was hitting one lonely little sunflower which I don’t usually see or maybe it’s more like notice. It is slowly following the sun around and by the afternoon will have done a 180′ turn which is pretty cool if you think about it.
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The porch has become THE place this summer. We have been spending a lot of time out here either alone and with friends and family. I wonder when the pergola; affectionately called the Parthenon (it’s huge, white columns in all) my husband has been building all summer will take over as THE place to be once it’s done.
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I have made this bread a couple of times and tweaked it a bit to not only have a lemon glaze on top but to add some lemon to the dough. I mean blueberry and lemon are fantastic together. I am not entirely sure what zucchini is bringing to the party except maybe some extra moisture but I am happy to have somewhere for all of our garden zucchini to go.  This year since I am working from home and can’t really share with my co-workers I have a little table I have been placing at the end of our driveway and filling it with whatever we cannot use up or give way to family and friends. I think the people who pass by are happy since the harvest is gone a short time later.
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Blueberry Zucchini Lemon Bread

quick and tasty bread, this make 2 large loaves or several small ones
Course bread

Ingredients
  

  • 3 extra large eggs large are fine
  • 1 cup vegetable oil
  • 1 tablespoon good vanilla extract
  • 21/4 cups sugar
  • 2 cups shredded zucchini squeeze excess liquid out
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries
  • 1 small lemon zested add a little or a lot - your choice

Lemon Glaze

  • 1 cup powdered sugar
  • 1 small lemon juiced use the lemon you zested
  • 1 tablespoon milk optional

Instructions
 

quick bread

  • Pre-heat oven to 350'F. lightly greased 2 large loaf pans or several mini pans. whatever you have on hand. You might want to cut parchment paper to fit your pans to lift out the bread intact. I did not and will next time. the bread is a wet dough and doesn't like to come out of the pans nicely.
  • in a large mixing bowl add the eggs, oil, vanilla and sugar. beat on low till combined. Fold in the zucchini. add the flour, salt, baking powder and soda beat till combined. gently fold in the blueberries. Pour into the prepared loaf pans.
  • Bake for 50 minutes or until a toothpick comes out clean. adjust timing for the size loaf pans you are using; smaller pans less time. Cool for 20 minutes, remove from loaf pans carefully to a wire rack to cool completely.

Lemon Glaze

  • whisk together the lemon juice, powdered sugar if you are opting not to add milk then I would drizzle this on top of the warm bread.
  • If you decide to add milk to the glaze then I would wait for the bread to cool completely before your drizzle.
Keyword blueberry zucchini lemon bread

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quick chicken parm

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It is Wednesday morning and I am sitting on the porch writing this weeks blog. It is so quiet and peaceful at the moment even the birds are still being quiet. I know it won’t last long pretty soon the hummingbirds will be stopping by for breakfast and we have a couple of squirrels who for some reason seem to peck at each other ALL the time. They are constantly going from one side of the driveway to the other and up one tree than over to the other one all the time squawking at each other. They are actually quite annoying I tell them to knock it off all time but they don’t listen. They must be teenagers.
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The other night we had a fish taco night and I know I have mentioned this before but when I make fish tacos I tend to always make shrimp and chicken as well. My soon to be daughter-in-law doesn’t like seafood. I know it sounds crazy but if I am going to bring out my fryer I am putting it to use. We had some friends over to discuss catering the food for my sons wedding. It is going to be a very small wedding; under 20 people but I hope it will be a great one for the kids. My friend is a great chef so I know the food will be fantastic.
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The fried mahi mahi is always the first to go, which is good because leftover fish is not something I particularly care for. There was a handful of leftover shrimp which I put on my salad for lunch the next day. There was a lot of chicken left over so I decided to make chicken Parmesan with it. My husband walked in seeing me with the leftover chicken out some cheese and marinara sauce and was like “chicken parm? yum” he was right it was yum and so simple.
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The hummingbirds are awake now!
This is how I made this yummy chicken parm dish with leftover fried chicken tenders

chicken parmesan

quick weeknight meal with leftover fried chicken tenders
Course Main Course

Equipment

  • dutch oven or heavy duty pan that can handle hot oil

Ingredients
  

Chicken Tenders

  • 1 package chicken tenders
  • 1 cup flour
  • 3 eggs beaten
  • 1 cup panko bread crumbs
  • 1 jar your favorite marinara sauce
  • 2 packages mozzarella cheese
  • 1 package provolone cheese or swiss cheese
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 4+ cups cooking oil

Instructions
 

chicken tenders

  • In a heavy duty pan, a dutch oven works great if you have one. Add the oil and heat to 350'F
  • In three separate pie plates or similar add your breading station with flour in one, egg in another and the panko in the last and season each one with salt and pepper. If you want add garlic powder, or paprika or some other flavoring.
  • dredge the chicken in the flour one at a time; shaking off the excess. dip each piece in the egg and finally into the panko. Set aside until your oil is hot at 350'F
  • Once the oil is hot add several pieces of chicken turning a couple of times till browned and cooked through. Drain on a rack or a stack of paper towels until you are ready to assemble.

Chicken Parmesan

  • In a baking dish big enough and deep enough that you will be able to add a couple of layers of chicken. Add some marinara to the bottom just enough to cover the base of your dish.
  • Place chicken tenders on top of the marinara, then cover with some mozzarella and your other cheese. add some more marinara and then another layer of chicken. repeat this with what you have left and will fit. Cover your layers with the rest of the mozzarella cheese and bake till golden brown.
Keyword chicken parmesan, chicken tenders, fried chicken tenders

 

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