Pan sauces. So easy and so yummy. After making chicken piccata a dozen times or so, it dawned on me that you could really make pan sauces taste like anything. Orange, cranberry, plain chicken gravy....It's all in what you're looking for.
This recipe came about one night when I had an extra can of cranberry sauce. Since I do not buy canned cranberry anymore because of the HFCS, it has turned into using a bag of fresh cranberries. The wonderful thing about pan sauces is that you can add whatever you'd like to them so while this is a general recipe, play around. Make up your own cranberry chicken. I promise, you won't be disappointed.
Cranberry Chicken
6 boneless chicken breasts, butterflied (or sliced into cutlets if they are super big - you should end up with 9-12 1/4-1/2" slices of chicken breast)
2 c. all purpose flour
unsalted butter and/or EVOO
1 poly bag fresh/frozen cranberries (I think they come in 12 oz.)
1 c. chicken broth/stock
1 c. juice or red wine or combo of both (juices - orange, pomegranate, grape)(wines - merlot, malbec, cabernet - whatever you'd like to drink - heck, pour some white wine in if you'd like)
1/4 - 1/2 c. sweetener (this can be brown sugar, real maple syrup, molasses, honey or a mixture of them - whatever you'd like to taste)
salt & pepper
Dash of cayenne
Coat chicken breasts in seasoned flour (just salt, pepper & all purpose flour).
Pan fry in a mixture of EVOO and unsalted butter until brown (you can just use EVOO or just butter - I usually use both).
Once all chicken is cooked and being kept warm on a sheet pan in the oven, deglaze your pan(s) with the chicken stock.
Add in the juice/wine, sweetener and cranberries. Let that cook down for a few mins. on medium heat and taste the sauce. Add whatever you think it needs (more tartness? add some vinegar or more wine - want some heat? Add some cayenne).
Once the sauce tastes decent to you, add the chicken back into the pan(s) and simmer for 10 minutes or so on low heat. The sauce should thicken up in the pan and coat the chicken.
Once done, remove the chicken to a platter and cover in the yummy sauce.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, December 2, 2010
Wednesday, September 29, 2010
Birthdays & the food that goes with them
We've just had a 10th and 16th birthday in the house. September is such a busy month although not as busy as it used to be when number 1 & 2 played sports.
The 10th birthday for number 4 consisted of numerous pizzas thrown together for a large crowd. Definitely not my best work because I was feeling pressured and irritable. I also have decided that I need to hunt for a better pizza dough recipe. I will say that the $3 pizza pan I bought from Evilmart made an AWESOME pizza. I may have to buy another!
The cake, however, is always the same. Number 4 likes banana layer cake with chocolate pudding between the layers and chocolate whipped cream frosting. The cake is made from scratch, but the pudding I always use from the box. I haven't found a chocolate pudding recipe from scratch that I like. One day, I hope. Chocolate whipped cream is just what it says it is. I just add a couple Tbsp. of unsweetened cocoa to the cream before whipping it.
Banana Cake
2 1/2 c. cake flour (I use 2 1/3 c. all purpose with fine results)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, softened
1/4 c. canola oil
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. plain yogurt or sour cream
2 large well ripened bananas, mashed
Preheat oven to 375.
Whisk together flour, powder, soda & salt in a small bowl. Set aside.
In a large bowl, cream together the butter, oil & sugar. When well blended, add the eggs one at a time beating well after each. Add the vanilla.
Add in the dry ingredients alternately with the yogurt. Pour into greased & floured cake pans and bake at 375 for about 30 mins.
The 16th birthday consisted of just 3 extra guests for dinner (easy peasy). As is customary for number 2's birthday, we had Chicken Piccata. Chicken Piccata is such a simple dish, yet, it is like a little bit of heaven on a plate. The whole family devours this particular dish and there are rarely any leftovers. Even my father in law, who HATES chicken, tells me every time that it is the best chicken he has ever had.
For cake I made, for the first time, an angel food cake from scratch. And then I made a whole wheat angel cake with the 12 leftover yolks which fell out of the pan and broke when I tried to cool it. Cakes shouldn't try and run away. It became a very yummy lemon trifle.
Chicken Piccata
4 whole boneless, skinless chicken breasts (or 8 half)
3-4 c. all purpose flour
6 Tbsp. butter
olive oil
2/3 c. fresh lemon juice
1 c. chicken stock or base
1/2 c. brined capers, rinsed
1/3 c. fresh parsley and basil, chopped
kosher salt & freshly ground black pepper
Butterfly the chicken breasts (lay flat and slice horizontally.) I usually can get 3 thin (approx. 1/4") pieces out of each breast. You can make them thicker, but I like that they cook faster when they are thin.
Heat two large fry pans on med. high heat. Add in a Tbsp. of butter and some olive oil into each.
Salt & pepper the chicken and then dredge through the flour. Place chicken into pans and brown on both sides. Remove chicken to a pan in the oven on warm and continue cooking the rest of the breasts, adding butter & olive oil when needed. Do not let the pans get hot enough to burn the residual flour, etc.
Once the chicken is browned turn down the heat to med. low and add in the chicken stock (1/2 c. in each fry pan), the lemon juice (1/3 c. in each pan) and capers (1/4 c. each pan). Scrape the bits off the bottom of each pan with a spoon and add the chicken back into the pan and let simmer for another 5-10 minutes (the sauce should thicken up).
Remove chicken to a platter, pour the pan sauce over the chicken and top with the freshly chopped herbs.
Traditional Angel Food Cake
1 c. all purpose flour
1 1/2 c. sugar
12 large eggs at room temp
1/2 tsp. salt
1/2 tsp. almond extract
1 tsp. vanilla
1 1/2 tsp. cream of tartar
Preheat the oven to 325.
Whisk together the flour and 3/4 c. of sugar in a small bowl. Set aside.
Separate the eggs being super careful not to get any yolks in the whites. (I used three bowls for this. One for the yolks, one for the whites and the mixer bowl. That way if a yolk breaks into your whites bowl you won't lose all the other whites.)
Add the salt & extracts to the whites and beat until they are just frothy. Sprinkle the cream of tartar over the top and continue beating until they form stiff glossy peaks. Once the egg whites are stiff, add the remaining sugar 1/4 c. at a time and then fold in the dry ingredients a little bit at a time.
Scoop the batter into a 10" tube pan (not a bundt pan) and bake for 40-45 minutes. Cake is done when it springs back when lightly touched and the top is golden brown.
Cool the cake upside down over a bottle or on its feet if it has them for about 1 1/2 hours. A serrated bread knife works well on cutting into this cake.
Whole Wheat Angel Cake
12 egg yolks
3/4 c. boiling water
1 Tbsp. lemon rind (you could use orange too)
1 1/4 c. sugar
1 3/4 c. whole wheat flour
2 tsp. baking powder
3/4 tsp. salt
Preheat oven to 325.
In a small bowl whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are thick and lemon colored. Slowly add the boiling water while beating and keep beating for another few minutes. Add in the rind, extract and sugar while continuously beating (the stand mixer is great for this recipe).
Slowly add in the dry to the egg mixture still beating continuously.
Pour into a tube pan (not bundt) that has been greased on the bottom only. Bake for about 45 minutes or until the cake springs back when lightly touched. Cool cake in the same manner you would a regular angel food cake.
Simple Lemon Trifle
1 whole wheat angel cake, broken into pieces (you could use regular angel cake too)
2 c. heavy cream, whipped and lightly sweetened
1 1/4 c. sugar
The zest of three lemons
The juice of three med. lemons and enough water to make 2 cups
4 1/2 Tbsp. corn starch
1/2 tsp. lemon extract
3 Tbsp. butter, unsalted
In a med. saucepan over med. high heat, mix together the sugar, zest, cornstarch and lemon/water mixture. Cook until boiling and thick. Remove from heat and add in the butter and extract. Cool.
In a large trifle bowl, take half the cake and place it in the bottom. Add half the lemon curd/pudding over the top. Spread half the whipped cream. Repeat. Chill for a few hours before serving.
The 10th birthday for number 4 consisted of numerous pizzas thrown together for a large crowd. Definitely not my best work because I was feeling pressured and irritable. I also have decided that I need to hunt for a better pizza dough recipe. I will say that the $3 pizza pan I bought from Evilmart made an AWESOME pizza. I may have to buy another!
The cake, however, is always the same. Number 4 likes banana layer cake with chocolate pudding between the layers and chocolate whipped cream frosting. The cake is made from scratch, but the pudding I always use from the box. I haven't found a chocolate pudding recipe from scratch that I like. One day, I hope. Chocolate whipped cream is just what it says it is. I just add a couple Tbsp. of unsweetened cocoa to the cream before whipping it.
Banana Cake
2 1/2 c. cake flour (I use 2 1/3 c. all purpose with fine results)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, softened
1/4 c. canola oil
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. plain yogurt or sour cream
2 large well ripened bananas, mashed
Preheat oven to 375.
Whisk together flour, powder, soda & salt in a small bowl. Set aside.
In a large bowl, cream together the butter, oil & sugar. When well blended, add the eggs one at a time beating well after each. Add the vanilla.
Add in the dry ingredients alternately with the yogurt. Pour into greased & floured cake pans and bake at 375 for about 30 mins.
The 16th birthday consisted of just 3 extra guests for dinner (easy peasy). As is customary for number 2's birthday, we had Chicken Piccata. Chicken Piccata is such a simple dish, yet, it is like a little bit of heaven on a plate. The whole family devours this particular dish and there are rarely any leftovers. Even my father in law, who HATES chicken, tells me every time that it is the best chicken he has ever had.
For cake I made, for the first time, an angel food cake from scratch. And then I made a whole wheat angel cake with the 12 leftover yolks which fell out of the pan and broke when I tried to cool it. Cakes shouldn't try and run away. It became a very yummy lemon trifle.
Chicken Piccata
4 whole boneless, skinless chicken breasts (or 8 half)
3-4 c. all purpose flour
6 Tbsp. butter
olive oil
2/3 c. fresh lemon juice
1 c. chicken stock or base
1/2 c. brined capers, rinsed
1/3 c. fresh parsley and basil, chopped
kosher salt & freshly ground black pepper
Butterfly the chicken breasts (lay flat and slice horizontally.) I usually can get 3 thin (approx. 1/4") pieces out of each breast. You can make them thicker, but I like that they cook faster when they are thin.
Heat two large fry pans on med. high heat. Add in a Tbsp. of butter and some olive oil into each.
Salt & pepper the chicken and then dredge through the flour. Place chicken into pans and brown on both sides. Remove chicken to a pan in the oven on warm and continue cooking the rest of the breasts, adding butter & olive oil when needed. Do not let the pans get hot enough to burn the residual flour, etc.
Once the chicken is browned turn down the heat to med. low and add in the chicken stock (1/2 c. in each fry pan), the lemon juice (1/3 c. in each pan) and capers (1/4 c. each pan). Scrape the bits off the bottom of each pan with a spoon and add the chicken back into the pan and let simmer for another 5-10 minutes (the sauce should thicken up).
Remove chicken to a platter, pour the pan sauce over the chicken and top with the freshly chopped herbs.
Traditional Angel Food Cake
1 c. all purpose flour
1 1/2 c. sugar
12 large eggs at room temp
1/2 tsp. salt
1/2 tsp. almond extract
1 tsp. vanilla
1 1/2 tsp. cream of tartar
Preheat the oven to 325.
Whisk together the flour and 3/4 c. of sugar in a small bowl. Set aside.
Separate the eggs being super careful not to get any yolks in the whites. (I used three bowls for this. One for the yolks, one for the whites and the mixer bowl. That way if a yolk breaks into your whites bowl you won't lose all the other whites.)
Add the salt & extracts to the whites and beat until they are just frothy. Sprinkle the cream of tartar over the top and continue beating until they form stiff glossy peaks. Once the egg whites are stiff, add the remaining sugar 1/4 c. at a time and then fold in the dry ingredients a little bit at a time.
Scoop the batter into a 10" tube pan (not a bundt pan) and bake for 40-45 minutes. Cake is done when it springs back when lightly touched and the top is golden brown.
Cool the cake upside down over a bottle or on its feet if it has them for about 1 1/2 hours. A serrated bread knife works well on cutting into this cake.
Whole Wheat Angel Cake
12 egg yolks
3/4 c. boiling water
1 Tbsp. lemon rind (you could use orange too)
1 1/4 c. sugar
1 3/4 c. whole wheat flour
2 tsp. baking powder
3/4 tsp. salt
Preheat oven to 325.
In a small bowl whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are thick and lemon colored. Slowly add the boiling water while beating and keep beating for another few minutes. Add in the rind, extract and sugar while continuously beating (the stand mixer is great for this recipe).
Slowly add in the dry to the egg mixture still beating continuously.
Pour into a tube pan (not bundt) that has been greased on the bottom only. Bake for about 45 minutes or until the cake springs back when lightly touched. Cool cake in the same manner you would a regular angel food cake.
Simple Lemon Trifle
1 whole wheat angel cake, broken into pieces (you could use regular angel cake too)
2 c. heavy cream, whipped and lightly sweetened
1 1/4 c. sugar
The zest of three lemons
The juice of three med. lemons and enough water to make 2 cups
4 1/2 Tbsp. corn starch
1/2 tsp. lemon extract
3 Tbsp. butter, unsalted
In a med. saucepan over med. high heat, mix together the sugar, zest, cornstarch and lemon/water mixture. Cook until boiling and thick. Remove from heat and add in the butter and extract. Cool.
In a large trifle bowl, take half the cake and place it in the bottom. Add half the lemon curd/pudding over the top. Spread half the whipped cream. Repeat. Chill for a few hours before serving.
Tuesday, July 20, 2010
The New Favorite dinner and new chocolate cupcakes, Oh my.
First, we are swimming in summer squash from the garden, both green & yellow - YAY :))
It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!
Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.
Without further adieu, here are a couple of recipes.
Tangy BBQ Sauce
1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper
Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)
Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.
German Chocolate Cupcakes
2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut
Preheat oven to 375.
In a small bowl mix together flour, baking powder & salt. Set aside.
In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.
In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.
Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.
Makes about 24 cupcakes or 12 cupcakes and one loaf pan.
Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.
It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!
Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.
Without further adieu, here are a couple of recipes.
Tangy BBQ Sauce
1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper
Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)
Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.
German Chocolate Cupcakes
2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut
Preheat oven to 375.
In a small bowl mix together flour, baking powder & salt. Set aside.
In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.
In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.
Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.
Makes about 24 cupcakes or 12 cupcakes and one loaf pan.
Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.
Wednesday, May 12, 2010
Baked Crunchy Spiced Chicken & Spicy Spinach Madeleine
Last evenings meal was a pretty good one considering I didn't have a plan until around 4pm. The kids enjoyed it even with the spiciness of it which I was very happy with. Even the spinach didn't get too many "boos" although they only had to have one small spoonful.
Our meal consisted of boneless chicken breasts, coated with a spice & herb rub, dipped in low fat milk and then breaded in crushed corn flakes, spicy Spinach Madeleine, peas & mini penne mixed with some Tastefully Simple Dried Tomato & Garlic Pesto mix along with a can of diced tomatoes.
For those who have never tried the Tastefully Simple Dried Tomato & Garlic Pesto mix, it is simple and really rather good. The ingredient list is short and there are no chemicals. Very nice thing to have on hand for those nights you aren't quite sure about a side or main dish. You add in water & oil, microwave & let sit. Then you can add in Parmesan cheese and toss it with pasta. Very simple & yummy.
Baked Crunchy Spiced Chicken
3 large chicken breasts, butterflied or filleted
1 c. low fat milk
3 c. crushed corn flakes
1 Tbsp. onion powder
1 Tbsp. paprika
1/2 tsp. granulated garlic
1 tsp. dried oregano
1 tsp. dried basil
1/8 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. black pepper
Preheat oven to 350. Mix together herbs & spices. Rub over chicken coating both sides well. Dip chicken into milk and then directly into cornflakes, covering well. Place coated chicken into a well oiled baking dish. Pour remaining milk over chicken and bake in oven uncovered until chicken is done (juices run clear) (about 30-40 mins.)
Cook's Notes:
I used partially frozen chicken breasts. I find them easier to butterfly/fillet that way, but it did add about 20 extra minutes to my cooking time and doing so may have made the top crunchier than it would have been if I had used totally thawed chicken. I also had placed about 3/4 c. tomato sauce on the bottom of the baking dish and while it was OK taste-wise, the bottom of the chicken got mushy while the top stayed nice & crunchy. I think if I were to use totally thawed chicken, I would up the temp of the oven to about 400. Next time I probably will use perhaps 3-4 Tbsp. of sauce or water instead of the 3/4 c. Overall a nicely flavored chicken dish.
Spinach Madeleine
Approx. 2 lbs frozen spinach
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped onion
1/2 c. evaporated milk
1/2 c. vegetable liquor
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. jalapeno jack cheese
1 tsp. Worcestershire sauce
Cook spinach according to package. Drain reserving 1/2 c. of the cooking liquid (vegetable liquor). In a med. saucepan melt the butter, add the onion and cook for a couple of minutes. Add the flour & spices to form a roux. Add in the milk & vegetable liquor. Once it thickens, add in the cheese and the Worcestershire sauce. Mix the spinach into the cheese sauce mixture and bake for about 20 minutes in preheated oven.
Cook's notes:
I have played around with this recipe to make it what I like so here are my changes - there are quite a few:
I don't use the chopped onion because I don't like the way it messes with the roux (the lumps). I instead add onion powder (about 2 tsp.). I never use evaporated milk/vegetable liquor and instead use a full cup of regular low fat milk. I drain the spinach of most of the cooking liquid leaving a very tiny amount (maybe a Tbsp) in the bottom of the pan. I don't use celery salt or garlic salt and instead just use granulated garlic and a good pinch of kosher salt. I do use a couple of good shakes of the Worcestershire & a good 9 oz. of grated jalapeno jack cheese. What can I say - cheese and I are best friends!
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