Recipes

[walker]

Chicken Piccata

4 chicken breasts (thin sliced if possible)

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

4 tablespoons butter 

1/4 cup lemon juice

1/2 cup dry white wine or chicken broth

2 tablespoons CAPERS

If chicken breasts are not thin-sliced, place between two large pieces of plastic wrap.  Flatten chicken with meat tenderizer to 1/4" thickness.  Combine flour, salt and pepper; set aside.  Melt butter in pan on medium heat.

Dredge chicken in flour mix, shaking off excess.  Brown chicken in pan, 5 minutes on each side.  Pour wine (or broth) and lemon juice over chicken and simmer for 30 minutes or until chicken is done.  Before serving top with CAPERS.

NEXT INGREDIENT .... SWISS CHEESE

[house_cat]

This is one I've made several times. It meets my weeknight requirements - easy and yummy.  I never have sprigs of fresh herbs laying around, so I don't add them. The directions make it sound more complicated than it is.

Charred Lemon Chicken Piccata

Ingredients

2 small lemons, cut into thin rounds

1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

How to Make It

Step 1

Combine lemon slices, sugar, and garlic in a medium bowl.

Step 2

Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

Step 3

Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Next ingredient:  Napa Cabbage

(I have a large half of one in my crisper drawer right now!  Help!)

[walker]

house_cat...great minds think alike....sounds good!  Maybe we could make....

NEXT INGREDIENT ... NAPA CABBAGE or

                                    SWISS CHEESE (maybe both?)

[house_cat]

@walker 

Oops! I just now realized what happened!  

I think either one is good!

Next ingredient: Swiss Cheese or Napa Cabbage

[GenXmuse]

Jarlsberg Dip like Krogers

Make Krogers Jarlsberg dip just like they do. 

Course Appetizer

Cuisine American

KeywordCheese Dip, Jarlsberg Dip

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings4

Calories149kcal

Ingredients

• 4 ounces freshly grated Jarlsberg or Swiss cheese
• 2 tablespoons real mayonnaise
• 1 tablespoon finely chopped red onion

Instructions

• In a medium sized bowl combine all ingredients and mix well. Store in a covered container for at least 2 hours for flavors to mingle. Serve with crackers. Will stay fresh in the refrigerator for about a week.

Nutrition

Calories: 149kcal | Carbohydrates: 0g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 226mg | Sugar: 0g | Vitamin A: 200IU | Calcium: 202mg

Next Ingredient: NAPA CABBAGE 

[butterfly123]

Chap Chee Noodles 

"A Korean-style noodle dish made with meat and vegetables."

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/3 pound beef top sirloin, thinly sliced
• 2 tablespoons vegetable oil

• 1/2 cup thinly sliced carrots
• 1/2 cup sliced bamboo shoots, drained
• 1/4 pound napa cabbage, sliced
• 2 cups chopped fresh spinach
• 3 ounces cellophane noodles, soaked in warm water
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Next Ingredient: sweetened condensed milk

[GenXmuse]

Tres Leches (Milk Cake)

Recipe By:Stephanie Watts

"This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract

• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Next Ingredient: TURNIPS

[Zhills]

SOUTHERN TURNIPS AND GREENS

INGREDIENTS:

2 lbs turnips (3 to 4 with roots)

4 cups water

1 teaspoon salt

2 tablespoons bacon drippings or ham pieces

DIRECTIONS:

Cut turnip leaves from turnip root.

Wash turnip greens 3 times in cold water and cut out bigger stem sections.

Peel turnip root and cut into small cubes.

Place water in a large pot with lid and bring to a boil. Place turnip greens along with cubed roots into pot. Add salt and bacon drippings.

Boil on simmering heat for approximately one hour. Cut turnips greens into small pieces.

Serve and enjoy!

Eat on New Year's Day for money in the coming year!  Don't forget to add blackeyed peas and cornbread to triple that!

Next ingredient: Apples

[butterfly123]

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

PREP TIME15 minutes

COOK TIME1 hour 15 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 45 minutes

ingredients

• 12 small to medium turnips, peeled
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives

instructions

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

notes

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate.

[butterfly123]

@Zhills 

My apologies. We posted at the same time.

Next Ingredient: Apples