I recently made my own take on chicken piccata.
I sliced a boneless skinless chicken breast lengthwise and pounded it. I mixed Harris Ranch lemon garlic seasoning with flour and dredged the chicken in it. I sprayed my stainless steel Calphalon frying pan with olive oil and cooked the chicken. I put it on a plate in the microwave.
I added cooking sherry to the frying pan and then the juice of a large lemon. I rinsed half a jar of capers and threw that in. I nuked the chicken for a minute, put it plates, and covered it with the mixture from the frying pan.
Marvelous, if you’ll allow me to say so. Certainly Terry loved it.
This recipe for chicken stir fry with peanut sauce violates the basic rules of stir fry in a wok.
A stir fry guru such as Grace Young will tell you that your wok needs your full attention once it is hot. You can’t go off and do other things once you start cooking in it. So I cut up the chicken and bell pepper first and made the peanut sauce. I used frozen broccoli florets, so that wasn’t an issue. I cooked the chicken, added the bell pepper and then the broccoli. Finally I added the peanut sauce. (I admit that I did turn away to clean the cutting board.)
This turned out really well. The peanut sauce was excellent.
I was channel surfing on a recent afternoon and I punched up PBS Create. They were showing an episode from season 2 of Sara’s Weeknight Meals. Sara was demonstrating Peruvian baked chicken thighs, which looked really good. I looked up the recipe and made it shortly thereafter.
I did a couple of things I don’t normally do. I used bone-in thighs as the recipe specified. I also kept pretty close to the recipe. I don’t always do that. I omitted the cilantro and used red wine vinegar rather than white wine vinegar.
The result was marvelous. Very, very tasty. I didn’t make the green sauce, but I may well do so the next time.
This is straightforward, simple, and serious comfort food.
I had some leftover rotisserie chicken that I needed to use. I took part of a bag of frozen mixed vegetables and put it in a saucepan along with water and Penzeys Brady Street seasoning. I turned on the heat and added the chicken. I put everything in a baking dish and topped it with a tube of biscuits from the refrigerated section of the grocery store. I baked it all in the oven per the instructions on the biscuit package.
Talk about a tasty and filling comfort food supper! Terry was more than pleased.
Normally the recipes from The Recipe Critic are quite reliable. This one was a mixed bag.
For the butter mixture I used thyme, garlic, and white pepper. I couldn’t find rosemary, I omitted parsley because Terry doesn’t like it and I don’t think it adds anything anyway, and I always omit salt on general principle. For the steak I used a New York steak on sale at our local grocery store. At Terry’s suggestion I added some cooking port.
The recipe calls for grilling for fifteen minutes. It’s definitely not grilling season, so I broiled the packets in our toaster/broiler oven for a full half hour. The steak was great. Tender, tasty, and delicious with the port. The potatoes and carrots were totally undercooked, virtually raw.
So we sealed up and froze the veggies for another meal sometime. We enjoyed the steak. And in spite of the undercooked veggies, it does make for a nice picture, doesn’t it?
This recipe for cumin-spiced shrimp with mango was in Coastal Living and has been in my database for a while. It turned out to be quite good and made for a very nice Saturday dinner. Of course I omitted the cilantro, as Terry doesn’t do cilantro.
I improvised on the lime-cumin vinaigrette as I had failed to save that recipe, but I have it now in case I want to try the recipe again.
It was, I will say, a tasty dish.
On a recent Friday I was on my feet all afternoon getting people checked in to install the new gate access device on their cars for our gated community. I was sore. I had planed to make the creamy balsamic mushroom bacon chicken recipe from The Recipe Critic. I asked Terry to make it instead. She did. Terry is much more careful than I am, and she more closely follows recipes than do I. She did a marvelous job and it was excellent.
Definitely one we can do again.