Crunchy Baked Chicken
2 Large Eggs
1 Tablespoon Water
2 Large Minced Garlic Cloves
½ Teaspoon Dried Oregano
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Cups Plain Dry Bread Crumbs (I Like To Use Homemade From Italian Bread)
½ Cup Freshly Grated Pecorino Romano
¼ Cup Olive Oil
3 ½ Pounds Chicken Cut Into 8 Pieces With Skin Removed
You Can Use Skinless Chicken Parts If You Wish
Preheat the oven to 400° F. In a shallow dish, beat together eggs, water, garlic, oregano, salt and pepper. Next, on a piece of wax paper, mix the crumbs with the cheese. Drizzle with the oil and stir until blended. Dip the chicken in the egg mixture, then roll the pieces in the crumb mixture, patting it so that it will stick. Place the chicken on a rack with the skin side up and let the coating dry for about 15 minutes.
Oil a baking sheet and arrange the chicken pieces on it. Bake for 20 minutes. With tongs, carefully turn the chicken pieces, so as not to disturb the coating. Bake another 20 minutes or until the chicken is browned and cooked through when cut into at the thickest part. Serve hot or at room temperature. Serves 4
The Original Caesar Salad
During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico. On the evening of July 24, 1924, Caesar Cardini had just about run out of food. He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs. He then prepared the salad tableside, creating an immediate sensation.
Chicken Caesar Salad
12 Ounces Boneless Chicken Breast
1 Tablespoon Olive Oil
10 Cups Torn Romaine Lettuce
2 Cups Garlic Parmesan Croutons
14 Cup Grated Parmesan Cheese
1/8 Teaspoon Freshly Ground Black Pepper
Heat skillet over medium-high heat until very hot. In a medium bowl toss chicken with oil and salt until evenly coated. Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes).
In a large bowl toss lettuce, dressing, croutons and Parmesan. Add cooked chicken to salad and toss again. Sprinkle with pepper. Serves 4
3 Garlic Cloves
3 Anchovy Fillets
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Dijon Mustard
1/2 Teaspoon Worcestershire Sauce
1 Hard Cooked Egg Yolk
In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce and cooked egg yolk. Cover and blend until smooth. Cover with plastic wrap and chill for 2 to 24 hours.
Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside. In a large skillet melt 1/4 cup butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread crumbs in a single layer in a shallow baking pan. Bake in a 300° F oven for 10 minutes and stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely and store in an airtight container for up to 1 week. Makes 2 cups
3 Cups Chopped & Cooked Chicken Breast
10 Ounces of Shredded Colby & Monterey Jack Cheese (5 Ounces of Each)
4 Ounces of Softened Light Cream Cheese
¼ Cup Chopped Red Bell Pepper
2 Seeded & Chopped Jalapeno Peppers
1 Tablespoon Ground Cumin
1 ½ Teaspoons Kosher Salt
½ Teaspoon Fresh Ground Pepper
15 Ounces Pie Crust (Refrigerated Pie Crust Works Well)
Preheat oven to 400° F and lightly grease a baking sheet. In a large bowl combine the chopped chicken breasts with cheeses, cream cheese, red bell pepper, jalapeno peppers, cumin, kosher salt and fresh ground pepper.
Roll out piecrust onto a lightly floured surface. Roll into a large circle. Cut out rounds using a 3 inch cookie cutter making 12 to 15 circles. Place 1 round on a flat and clean surface. Lightly brush the edges of crust with water. Place 1 heaping tablespoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on a prepared baking sheet. Bake for 15 minutes.
Makes 12 to 15 empanadas
Honey Dijon Chicken
1 ½ Pounds Chicken Pieces
Salt & Pepper
1 ½ Tablespoons Olive Oil
3 Tablespoons Butter
2 Tablespoons Flour
1 ½ Cups Chicken Stock
1 Tablespoon Worcestershire Sauce
1/4 Cup Dijon Mustard
1/2 Cup Honey
Season chicken with salt and pepper. Heat olive oil and add the chicken. Cook to a light golden color. Add butter and stir. Next add the chicken stock, Worcestershire sauce, Dijon mustard and honey. Let thicken to coat a spoon. Cook until chicken is cook through. Serves 4
A marinade adds flavor and in some cases tenderizes. Marinades are commonly used for thin cuts of meat, such as steaks.
A flavoring marinade is used with tender beef cuts for a short time. From 15 minutes to 2 hours.
A tenderizing marinade is used with less tender beef cuts (usually from chuck, round, flank and skirt).
A Tenderizing marinade contains a food acid or a tenderizing enzyme.
Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
Less tender steaks should be marinated at least 6 hours, by no more than 24 hours. Longer than 24 hours will result in a mushy texture.
Tenderizing marinades penetrate about ¼ inch into the meat.
Marinate in a food safe plastic bag or a non-reactive glass or stainless steel container. I like to use the large zip lock bags.
Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.
Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.
ALWAYS marinate in the refrigerator. Never marinate at room temperature.
If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
NEVER save and reuse a marinade.
This recipe is so easy. All that is required is thinking ahead just a smidge.
6 Chicken Thighs & 6 Chicken Legs
½ Cup Soy Sauce
½ Cup Honey
2 Tablespoons Olive Oil
1 Clove Minced Garlic
1 Tablespoon Grated Fresh Ginger
2 Tablespoons Sesame Seeds For Garnish
Combine soy sauce, honey, oil, garlic and ginger. Place marinade with chicken in a food storage bag and place in the refrigerator overnight.
Pre-heat the oven to 375° F. Grease a shallow baking pan, remove chicken pieces from marinade and place in baking pan. Throw away the marinade. Bake for approximately 25 minutes. Turn chicken pieces over and increase the oven temperature to 400°F and continue to bake for 20 minutes or until done. Remove from oven and serve with sesame seeds sprinkled on top.
½ Cup Soy Sauce
½ Cup Dry Sherry
½ Cup Olive Oil
6 Tablespoons Rice Wine Vinegar
2 Tablespoons Sesame Oil
¼ Cup Packed Dark Brown Sugar
3 Tablespoons Fresh Chopped Ginger
4 Sliced Scallions
2 Cloves Minced Garlic
Combine soy sauce, sherry, olive oil, vinegar, sesame oil and sugar in ceramic bowl and whisk until the sugar dissolves. Add ginger, scallions and garlic. Stir gently. Cover and refrigerate for as long as 2 days.
I love using zip lock plastic bags to marinade meat in overnight.
Camille’s Spinach Artichoke Chicken
4 Chicken Breasts
10 Ounces Fresh Chopped Spinach
2 (13 ounce) Cans Artichoke Hearts
½ Cup Mayonnaise
½ Cup Sour Cream
1 Cup Freshly Grated Parmesan Cheese
1 Cup Freshly Grated Mozzarella Cheese
Preheat oven to 350° F. Grease a deep casserole dish.
Combine all of the ingredients except the two cheeses in a large mixing bowl. Stir well. Scrape into a prepared casserole dish over the chicken breasts (which have been salted and peppered). Sprinkle the two cheeses on top and bake for approximately 30 minutes.
375° for 25 Minutes 6 Servings
½ Cup Dried Breadcrumbs
½ Cup Grated Parmesan
2 Tablespoons Finely Chopped Fresh Parsley
½ Teaspoon Pepper
¼ Teaspoon Salt
½ Cup Melted Butter
2 Teaspoons Finely Chopped Fresh Garlic
6 Medium Sized Skinless Chicken Breasts
Heat Oven to 375° F. Combine breadcrumbs, parmesan cheese, parsley, pepper and salt in shallow bowl and set aside. Next combine butter and garlic in 9 inch pie pan. Dip each chicken breast into butter mixture and then place into breadcrumb mixture. Turn breast to coast evenly. Place chicken breasts into ungreased baking pan. Drizzle with any remaining butter mixture. Bake for 25 to 35 minutes or until chicken is lightly browned and juices run clear when pierced with fork.