Parmigiano Panko Herb Encrusted Chicken

Recipe by Food Connection

panko breadcrumbs, enough for breading

1 to 1 1/2 cups Pamigiano-Reggiano, grated

1 tablespoon Italian seasoning
1 teaspoon oregano

sea salt and freshly cracked pepper to taste

1 cage-free white egg, beaten

4 chicken breasts

EVOO (extra virgin olive oil)

Directions:

Combine panko breadcrumbs, Parmigiano-Reggiano, Italian seasoning, oregano, season with sea salt and freshly cracked pepper and stir with a fork in a shallow.  Pound out chicken breasts between sheets of plastic wrap to 1/4-inch thickness with a mallet.   Heat the EVOO in a large skillet on medium-high.  Dip one chicken breast at a time into the beaten egg and then into the panko mixture, pressing them so they adhere.  Transfer a chicken breast to the skillet.  Cook the chicken breast for 3 minutes per side or until they are golden brown depending on the thickness of the chicken.  Flip each breast and allow it cook on the other side for an additional 3 minutes or until the panko coating is golden brown, turning as needed.  Repeat with the remaining breasts.  Allow the chicken breasts rest before serving with marinara sauce or any kind of sauce.  Enjoy!  

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Random Quote of the Day

"Never mistake motion for action."

Ernest Hemingway

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Super Bowl XLV Snacks: Mexican Layer Dip, Chicken & Sharp Cheddar Taquitos, Queso Dip, and Blueberry Pie

Mexican Layer Dip
Adapted from The Pioneer Woman

1 can vegetarian refried beans

hot sauce to taste

1 small cans diced green chillies

ground cumin to taste

3/4 cups grated sharp cheddar cheese

1 cup light sour cream

1 cup guacamole

3/4 cups Monterey Jack Cheese

1 can black olives, drained

1 cup salsa

Directions:

Begin by throwing the refried beans into a small pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.  Spread the beans on the bottom of a glass bowl or high-sided dish.  Over this sprinkle the sharp cheddar cheese.  Plop the sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.  The next layer is the guacamole.  Spread it over the sour cream.  Follow this with a layer of Monterey Jack cheese and a nice sprinkling of chopped black olives.  Lastly, place a layer of salsa.  Garnish with chopped cilantro leaves.  Serve with tortilla chips, fresh cut-up vegetables, or crackers, or pita wedges.  Enjoy!

Queso Dip

16 oz. Velveeta Cheese

1 can RO*TEL diced tomatoes and green chillies, undrained

Directions:

Mix ingredients in microwaveable bowl.  Microwave on high 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.  Serve with tortilla chips, fresh cut-up vegetables, or crackers.  Enjoy!

Baked Chicken and Sharp Cheddar Taquitos

Adapted from The Love of Cooking

 

1 rotisserie chicken, meat removed

1/2 cup green bell, diced

1/4 cup cilantro leaves, chopped

2 tablespoons red onion, diced

2 tablespoon poblano pepper, diced

lime juice

dash of ground cumin

dash of garlic powder

sea salt and freshly cracked pepper to taste

white corn tortillas

sharp cheddar cheese, shredded

cooking spray

Directions:

Remove all the meat from the chicken, then chop into pieces.  Place the meat in a large bowl.  Add the diced bell pepper, chopped cilantro leaves, diced red onion, diced poblano pepper, the lime juice, ground cumin, garlic powder, and sea salt & freshly cracked pepper to the top of the chicken meat.  Toss all of the ingredients together.  Taste and add more seasonings if desired.  

Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.  Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften.  Place a bit cheese in the center of the tortilla then top with a bit of chicken mixture and roll.  Place, seam side down, on a baking sheet.  Finish rolling the rest of the taquitos, then spray each of them with cooking spray.  Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.  Serve warm with guacamole, salsa, sour cream, and/or hot sauce.  Enjoy!

Blueberry Pie

Adapted from Allrecipes

1 (9-inch) refrigerated ready to bake pie shell per package instructions

3/4 cup granulated sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

2/3 cup water

1 cup fresh organic blueberries

2 tablespoons butter

1 1/2 tablespoons lemon juice

2 cups fresh organic blueberries

Vanilla ice cream (optional)

Directions:
Combine sugar, cornstarch, salt, and water in a large saucepan.  Mix well, then add 1 cup of blueberries.  Cook over low heat, stirring constantly, until the mixture comes to a boil.  Boil and stir until very thick, about 15 minutes.  Remove from heat.  

Stir butter and lemon juice into the mixture.  Allow to cool.  Stir in remaining 2 cups of blueberries.  Chill mixture for 1-2 hours.  Spoon into pastry shell and refrigerate at least 2 hours before serving.  Serve with ice cream.  Enjoy!

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Random Quote of the Day

"Men, I want you just thinking of one word all season. One word and one word only: Super Bowl."

Bill Peterson

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Meat Curry with Potatoes (Aloo Gosht)

Recipe by Food Connection

1 lbs. mutton (goat meat)

1 medium onion, sliced

8 tablespoons canola oil

1 black cardamom

6 cloves

1 teaspoon cumin seeds

1 cinnamon stick

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chili powder

1 teaspoon turmeric

1 tablespoon coriander powder

sea salt to taste

2-3 medium red potatoes, peeled and cut into half

2-3 Roma tomatoes, chopped

1 teaspoon garam masala

2 green chilies for garnish

small handful of cilantro leaves for garnish

Directions:

Heat oil in a large saucepan on medium-high, add onions and fry until they are lightly golden brown.  Add the whole spices (cardamom, cloves, cumin seeds, cinnamon stick) and ginger and garlic paste, fry for a few seconds and then add a little bit water.  Add the goat meat and cook, stirring frequently, until the water dries.  Add all the spices (red chili powder, turmeric, coriander powder, and sea salt) and pour water in the saucepan to cover the meat and mix well.  Cover and allow it cook on medium until the meat is tenderized.  When the meat is almost done, add potatoes, tomatoes, and cook until the oil separates.  Add water, if necessary, for gravy and green chilies, garam masala, cook on low heat.  Sprinkle with fresh cilantro leaves.  Serve with rice or naans(flatbreads).  Enjoy!

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Random Quote of the Day

"Don't count the days, make the days count."

Muhammad Ali

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Green Masala Chicken with Coconut Milk

Adapted from Maninas: Food Matters

Picture coming soon

1 1/2 to 2 pound boneless chicken breast, cut into cubes

1 medium onion, chopped
2 tablespoons oil
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2-3 green green chillies, slit lengthwise
1 1/2 tsp garam masala powder
fresh coriander leaves for garnish
sea salt to taste

Make a paste:
1 large onion
3-4 green chillies
1 cup light coconut milk
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashews, soaked in 2-3 tablespoons of milk.

Directions:

Marinate the chicken in coriander powder, turmeric powder, ginger-garlic paste, 2 slit green chillies and few mint leaves for 10-15 minutes. Soak the cashews in milk for 10-15 minutes.  Make a paste of onion, green chillies, coriander leaves, mint leaves and cashews.  Keep aside.  Heat oil in a large saucepan, add the green chillies and chopped onions and saute till transparent.  Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while. Reduce to medium heat, add the ground paste, garam masala, and sea salt and combine well.  Let the chicken cook in this paste for 6-8 minutes, uncovered.  Then add the coconut milk.  Cook till oil separates, chicken is tenderized, and desired gravy consistency.  Garnish with fresh coriander leaves.  Serve with white rice or naans(flatbreads).  Enjoy!

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