Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts

  

4 Large chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground pepper

 Watch this carefully as it simmers because it can foam up over the pot very easily

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. 

KERRY-BERRY COBBLER

Kerry- Berry Cobbler

 Blueberries are in season! I’m growing them in my backyard. I love the simple recipes you can assemble in minutes. This one is great with vanilla ice cream. 

Ingredients:

1 ½ cups plus 3 tablespoons all-purpose flour

3 tablespoons Plus 1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon sea salt

6 tablespoons unsalted butter, cut into 1/2 “  pieces

½ cup plus 1 tablespoon sour cream

6 cups fresh blueberries

2 tablespoons fresh lemon juice 

1 tablespoon finely grated lemon zest

Preheat oven to 375 degrees. Whisk 1 ½ cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea sized lumps remain. Gently mix in sour cream. Knead in a bowl until biscuit – like dough forms.

Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2” glass dish. Tear biscuit topping into quarter- size crumbles and scatter over berries.

Bake cobbler until juices are thick and the topping is cooked through about 40 minutes. Let cool for a least an hour. 

MELON-MINT VODKA

Infuse your booze!!

Combine cantaloupe and mint into a clean jar with lid add Vodka. Store in the refrigerator and shake daily until infused, then strain and discard solids. Enjoy!!

THREE BEAN PASTA SALAD

Three Bean Pasta Salad


Summer sides are spectacular with this three bean pasta salad.

3 Bean Pasta Salad

6 ounces small pasta shells
3/4 greens beans cut into pieces
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
1 can pinto beans, rinsed and drained
1 can chickpeas, rinsed and drained
4 scallions(white parts only) sliced thinly
5 stalks celery thinly sliced


In a large pot of boiling water, cook pasta according to the box directions in the last 3 minutes and the green beans. Drain and rinse with cold water.


In a medium bowl, combine mustard, vinegar, honey and oil. Add pasta mixture, pinto beans, chickpeas, scallions and celery; toss gently season with salt and pepper.

CHOCOLATE SELTZER CAKE

Chocolate Seltzer Cake

Decadent and Dreamy!  It so simple, a kid can make this. My son and I made this last night. He loves cake. We left out the eggs and oil.  Added the seltzer and we were amazed with the result. We cut the calories and enjoyed this moist chocolate treat!

Chocolate Seltzer Cake

Ingredients:

1 box of your favorite cake mix

I used Betty Crocker Chocolate (pudding in the mix)

1 can of seltzer

Mix together and place in a 9x13 pan. Bake at 350 degrees until done.  Enjoy!!

MATZO-ALMOND CROCCANTE

Matzo-Almond Croccante

The stores are giving free Matzo this time of year. So what do you do with them? This idea is artfully done, delicious and easy. You can make this brittle and it keeps for 2 days.



Matzo- Almond Croccante

Nonstick spray

5 sheets Matzo

1 ¾ cups sugar

¾ cup margarine

¼ cup honey

1/3 sliced almonds, lightly toasted

5 ounces semisweet chocolate

¼ cayenne Pepper

1 ½ teaspoon coarse sea salt

Line a rimmed baking sheet with parchment paper; coat with nonstick spray. Place matzo on the sheet in a single layer, breaking as needed and overlapping slightly, leaving no gaps.

Stir sugar, margarine, honey and ¼ cup water in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides.  Cook until caramel turns a deep amber color. 13 – 15 minutes. Pour caramel evenly over matzo. Immediately sprinkle almonds over. Let cool.

Drizzle melted chocolate over caramel. Sprinkle cayenne and salt over. Let stand until chocolate sets. Break into pieces and enjoy.

ROAST BEEF ON THE GRILL

Roast Beef on the Grill

This was something I always wanted to try. The beef was juicy and delicious. It came out perfect. I roasted the vegetables outside too. The best part was there wasn’t much to clean up. I’m going to do it again soon.

Roast Beef and Veggies on the Grill

• 1 3-4 lb Rump  roast
• 2 tablespoon olive oil
• 2 tablespoons freshly ground black pepper
• 2 tablespoons Kosher salt
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley
• 1 (13 by 9-inch) disposable aluminum roasting pan

Pat beef dry with paper towels. Brush all over with olive oil then season liberally with salt and pepper.

In a small bowl, combine rosemary, thyme, and parsley. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Wrap beef tightly in plastic wrap and refrigerate

Place beef on the hot grill and cook until browned on all sides, about 10 minutes.

Move beef to aluminum roasting pan and place on indirect heat on the grill. My weber has 3 burners so I set it ( low-off-low). Cover, and cook until an instant read thermometer inserted into the thickest part of the beef reads 125 for medium-rare or 130 for medium, about 40 to 60 minutes more. Remove from grill to carving board and let rest for 15 minutes. Carve and serve.

ROASTED GREEN BEANS WITH MUSHROOMS

Roasted Green Beans with Mushrooms

The last few recipes I posted were from the South Beach Diet. Today I have another. I roasted the vegetables in oil, balsamic vinegar and parmesan. I enjoyed them and ate most of them by myself. The key is not crowd the cookie sheet. Spread the veggies out so the cook and brown evenly.

Ingredients:

1 pound fresh green beans Trimmed and cut

1 container mushrooms, sliced evenly

1 ½   tablespoon olive oil

1 tablespoon balsamic vinegar 

2 tablespoons parmesan cheese

Salt and pepper to taste

Preheat the oven to 450 degrees. Wash the mushrooms and drain. While, the mushrooms are drying. Trim the ends of the beans and cut them into bite sized pieces. Cut the mushrooms into slices ½ inch thick.

Whisk together the olive oil and balsamic vinegar. Coat the vegetables with the mixture and spread on the cookie sheet. Roast for 20- 30 minutes. Cook until all the water is evaporated. Season the beans to taste with salt and pepper. Add grated parmesan.

ROASTED VEGETABLES

Roasted Vegetables

Oven roasted vegetables are delicious! All you need is a hot oven, salt, pepper and olive oil. You can roast any vegetable you want. The flavors seem to come alive. This has changed my relationship with veggies forever. Give it a try…

Roasted Vegetables

Ingredients:

1 medium zucchini, cut into small pieces

1 red bell pepper, cut into small pieces

1 green bell pepper, cut into pieces

1 pound asparagus, cut into small pieces

1 onion

3 tablespoons olive oil

Salt and pepper to taste

Heat the oven to 450 degrees. Place all vegetables on a roasting pan. Toss with olive oil, salt and pepper. Get them coated well. Spread in a single layer in the pan. Roast for 30 minutes stirring occasionally, until the vegetables are lightly browned and tender.

VEGETABLE QUICHE CUPS

Vegetable Quiche Cups

Fast can be fabulous! Breakfast you can take with you, when you are on the go. Use them for brunch. Make a bunch, freeze and reheat when you are in the mood. I used spinach, green peppers and onions.  Change the vegetables to suit your taste.



Vegetable Quiche Cups

Ingredients:

1 package spinach 8 ounces

4 large eggs

¾ cup shredded low fat cheese ( I used cheddar)

¼ cup diced green bell pepper

¼ cup diced onions

Cook the spinach in a pan with a teaspoon olive oil until wilted. Cut into small pieces.

Line a 12 cup muffin pan with baking cups. Spray the cups with cooking spray.

Combine the eggs, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly in the muffin cups. Bake at 350 for 20 minutes. Or until a knife comes out clean.

ZUCCHINI CARROT AND FETA FRITTERS

 Zucchini Carrot and Feta Fritters

The fritters are super easy and quick to make. I love zucchini because you can use it in so many different ways. I’ll be sure to make this again in the summer when my garden is full of zucchini. They are also really good the next day when they are cold.

Zucchini Carrot and Feta Fritters

• 4  zucchini grated and then squeezed (about 1 full cup)
• 2 carrots grated
• ½ cup Feta cheese
• 1 egg lightly beaten
• thyme, mint, parsley (about 2 teaspoons of each chopped)
• 1 clove of garlic crushed
• 2 Tablespoons of flour
• 4 small spring onions finely chopped
• 1/2 cup of crumbs (I like to use Panko Asian crumbs because they are crispier)
• salt and pepper
• oil for frying
• Tzatziki for dipping ( I used cucumber garlic)
• lemon wedges to serve

Grate the zucchini and then place in a tea towel and ring out all the liquid, you want these to be as dry as possible. Put in a bowl and add the flour and coat the zucchini. Add all the other ingredients and mix to combine. Heat the oil in a non- stick frying pan and fry dollops of the mixture, turning when golden brown on the one side. Drain on paper towel and serve with fresh lemon wedges and Tzatziki.

BIKINI MARTINI

Bikini Martini


Bikini Martini

• 1 fluid ounce coconut rum
• 3/4 fluid ounce vodka
• 1 fluid ounce pineapple juice
• 1 dash grenadine syrup

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour into a martini glass and add a touch of grenadine in the middle.

CHICKEN MARSALA

Chicken Marsala

This dish is quick and easy. So, delicious my husband was asking for more, but what else is new?  I just added onions and capers to the mushroom mixture. This classic recipe is pure perfection!

Chicken Marsala

Ingredients:

      1/4 cup all-purpose flour for coating

      1/2 teaspoon salt

      1/4 teaspoon ground black pepper

       1/2 teaspoon dried oregano

       4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

      4 tablespoons butter

      4 tablespoons olive oil

      1 cup sliced mushrooms

      ½ Vidalia onion

     2 tablespoons capers

    1/2 cup Marsala wine

     1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat the chicken pieces in the flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms, onions and capers.  Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear

RIGATONI WITH BROCCOLI AND SAUSAGE

Rigatoni with broccoli and sausage

It’s been a busy week. Today, I got to have some time for me. I went mountain biking. As the kids come home from school with next week off. I decided to make a simple meal. This is Emeril’s Rigatoni with Broccoli and Sausage. I lightened it up by using chicken sausage. I also left out the anchovy, because I don’t like them. All I can say is this dinner was simple and comforting. “A perfect end to a perfect day”. BAM!! Dinner is served!

Rigatoni with broccoli and sausage

Ingredients:

Coarse salt and pepper

1 pound rigatoni

2 heads broccoli, cut into florets

¼ cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice

4 anchovy fillets, minced

1 pound sweet Italian sausage casings removed

Parmesan, grated for serving

In a large pot of boiling salted water, cook pasta according to the package instruction. In the last 2 minutes of cooking, add broccoli and cook until bright green and crisp- tender. Reserve 1 cup pasta water; drain pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies. ½ teaspoon salt and ¼ teaspoon pepper.

Add sausage to pot and cook over medium-high heat, breaking up the meat with a wooden spoon, until browned and cooked through. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats the pasta. Sprinkle with parmesan.

BAKED BUFFALO WINGS

Baked Buffalo Wings

This is one of my favorite recipes. Buffalo wings can be baked instead of fried and still retain all their finger lickin' flavor and crispy skin. These are easy to make hot wings. Serve with blue cheese, carrots and celery. You can adjust the sauce by adding more or less frank’s hot sauce.



Baked Buffalo Wings

Ingredients:

¾ cup flour

½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon sea salt

20 chicken wings

¼ cup melted butter

½ cup Frank’s Red hot sauce

½ BBQ sauce

1 teaspoon brown sugar

½ of a lime juiced

Line a baking sheet with foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place in the refrigerator. Refrigerate at least one hour.

Preheat oven to 400 degrees.

Whisk together the melted butter, frank’s hot sauce, BBQ sauce, brown sugar and the juice from the lime. Dip the wings into the mixture and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside. About 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

BROILED BANANA DELIGHT

♥ Broiled Banana Delight ♥

This is salty and sweet and great to eat.. Mmmmmm!!

 With Valentine’s Day coming up, this is a sweet treat that can’t be beat..

When something comes from the heart it always tastes better.

 So, enjoy your special time together!

 I know I will.. J ♥♥♥♥ ☺

 Mix 1 tablespoon brown sugar with ½ teaspoon cinnamon and a pinch of sea salt. Halve 4 bananas lengthwise. Brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden brown. Top with strawberries, chopped chocolate, vanilla ice cream and pistachios.

BEEF BARLEY MUSHROOM SOUP

Beef Barley Mushroom Soup

 This is hearty, satisfying comfort food, and perfect for the coldest of days. The recipe makes a lot, but it’s even better the second day.  I toast the barley in a pan then add it to the soup. I also sear the beef it adds tons of flavor to the finished dish.

4-5 tablespoons canola oil, divided

1 medium onion, diced

2 carrots, peeled and cut into ½ inch pieces

2 ribs celery, cut into ½ inch pieces

½ pound white or button mushrooms, cut into ½ inch pieces

3 tablespoons tomato paste

2 ½ pounds beef for stew cut into bit size pieces

About 4 cups water, divided

2 bay leaves

Black pepper

3 cups low sodium beef broth

1 cup barley (not quick cooking) 

In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onion and cook for about 8 minutes. Add the carrots and celery and cook for another 3 minutes. Increase the heat to medium high and add the mushrooms. Cook for another 3 to 4 minutes, add the tomato paste.

Meanwhile, in a large sauté pan over medium high heat, add 2 tablespoons of the oil. Add enough of the beef cubes to fit the pan comfortably. Brown the meat, then transfer to a large bowl and set aside. Repeat with the remaining pieces if needed.

In the same pan used to brown the meat, increase the heat to high. Add 1 cup of water to deglaze the pan, scraping up all the browned bits of meat. Transfer this mixer along with the meat to the pot with the vegetables. Add the bay leaves, pepper to taste. Add the beef broth and remaining 3 cups of water. The mixer will look soupy. Bring the broth to a simmer. Reduce the heat to low and cook uncovered for 1 hour and 45 minutes.

Use the sauté pan over medium heat.  Spread barley into a thin layer and toast lightly. Then add the barley to the soup. Let cook uncovered for another 45- 60 minutes. The meat should be tender and the barley fully cooked. Adjust salt and pepper to taste. Discard the bay leaves. Serve.

CHOCOLATE COCONUT MACAROON TRUFFLES

Chocolate coconut macaroon truffles

Dark chocolate has health benefits not seen in other varieties.  Dark chocolate lowers blood pressure.  There are also antioxidants in dark chocolate. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments. So have a truffle and enjoy all the benefits.

Visit kerry's kitchen on facebook  Like and Share and Enjoy!

Ingredients:

4 large egg whites

1 ½ cup sugar in the raw

¼ teaspoon sea salt

3 cups unsweetened coconut shredded

3 tablespoons flour

3 tablespoons unsweetened cocoa

½ teaspoon vanilla extract

8 ounces bittersweet chocolate (60 % to 70% cacao) finely chopped

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a heavy saucepan combine egg whites, sugar, and salt. Heat until warm to the touch while, stirring. Add coconut, flour, cocoa and vanilla. Keep stirring about 4 minutes. Remove from heat and stir in 1/3 cup bittersweet chocolate until melted. With a measuring tablespoon, scoop mixture into balls and place on the cookie sheets, spacing them 1 inch apart.

Bake for about 15 minutes, until they set and are crisp around the edges.  Let them cool completely.

In a microwave safe bowl, microwave the remaining chocolate for 30 second increments until melted and smooth. Stir frequently. Dip the top of the macaroons in the chocolate to coat. Set on wire rack and let harden.

CHILI

chili

This is sinfully sweet, tastefully spicy--so delicious. I have made it several different ways. I have used ground beef, ground turkey and the veal, pork and beef comb pack. They are all good. Experiment for yourself and decided which you like best. All the flavors meld together making this dish simply delicious.

Ingredients:

2 pounds ground beef

1 tablespoon olive oil

1 large onion chopped (Vidalia)

3 cloves garlic chopped

2 red bell peppers chopped

1 jalapeno pepper chopped

2 (19 ounce) can red kidney beans

1 box Carol Shelby’s chili kit

1 can of your favorite beer

1 tablespoon sugar in the raw

½ teaspoon cinnamon

3 pieces of knockwurst sliced

Garnish- Cheddar cheese, sour cream, scallions 

Brown the ground beef in a large pot. Drain the fat.

 Meanwhile in a separate pan, heat the olive oil and cook the onion, garlic, red peppers, jalapeno pepper till softened. Add it to the pot with the beef.

 Then add the beans, diced tomatoes, beer, sugar and cinnamon. Stir in the Carol Shelby mix and fix it hot or mild depending on your taste. ( mix comes with cayenne pepper and Masa Flour to thicken the chili)

 Brown the knockwurst in the pan then, add it to the chili pot. Let it cook about 30 minutes. Garnish with cheddar cheese, sour cream, scallions. Serve with corn bread

APRICOT GLAZED PORK CHOPS

Apricot glazed pork chops

I have been making the pork chops this way for the longest time. The sweetness of the apricots enhances the pork. You can use thick or thin ones for this recipe. I used the thicker cut this time. The thin ones cook really fast so be careful not to overcook them. Pork when done right is tender and juicy. Today I served them with yams and broccoli. Corn on the cob is another great choice when it is in season.

Sauce Ingredients:

1 tablespoon olive oil

½ medium onions chopped

2 large garlic cloves minced

1   10 ounce jar of Polaner all fruit apricot preserves

Pinch of pepper

Dash of soy sauce

2 thick cut pork chops

Heat a small pot with olive oil. Place the onion in and let cook about 3 minutes. Add the garlic and cook until fragrant.  Stir in the apricot preserves, pepper and soy sauce. Cook until it is heated through. Take out about 3 tablespoons of the sauce and brush it on the pork chops until coated on both sides. The sauce will caramelize on the pork chop and enhance the flavor. Grill them until they are done.  Pour remaining sauce over the top and serve.

ESCAROLE AND BEAN SOUP

Escarole and Bean Soup

Beans are a super food. High in fiber (both insoluble fiber, which helps lower cholesterol, as well as soluble fiber, which fills you up) they are also a good, low-fat source of protein, and potassium. Beans can easily substitute for meat in many dishes.

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2 tablespoons olive oil

4 Garlic colves, chopped

1 pound escarole, chopped

4 cups low-salt chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 (1-ounce) piece Parmesan

Freshly ground black pepper

6 teaspoons extra-virgin olive oil

Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• Salt
• 4 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan
• Freshly ground black pepper
• 6 teaspoons extra-virgin olive oil
• Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.