If you are like me you will be a fan of crispy chicken. Chicken that is pounded until tender, coated in panko crumbs and lightly fried . . .
I just love the stuff. Crispy on the outside and tender and juicy on the inside. It is one of my weaknesses! (And yes, I know I have many!)
Once again it is the time of year where I struggle with the natural
light when it comes to taking photos of my recipes. You wouldn't think
the time of year would make much of a difference but it really does.
I
really should be taking my food outside to photograph it now, but lately
I have been feeling very tired. I'm not sure what's up with that. I
just take my pictures on my dining room table in front of the back
window.
That's the place that gets the most natural light for most of
the day. I can't be bothered with light boxes and the like. What you
see is what you get!
Don't let the photos put you off of making this chicken. Its so, so, SO delicious! A little bit of a faff with the breading, but believe me, that is the worst of it.
Once you have them breaded and the breading has set, the worst part is over.
The rest is simple and easy to do . . . just heat some oil and fry them, 4 minutes on each side will do it.
Then they will be crisp, golden and tender . . . juicy and perfectly cooked.
The sauce could not be any simpler . . . it uses only a few ingredients.
Butter, garlic, cream, lemon juice and zest, and some grated Parmesan cheese . . . simple.
Rich and creamy, and yes . . . something you would only want to make once in a blue moon as it is rather high in fat and calories . . . but oh boy, is it every tasty!
Altogether with the frying of the chicken and all that butter and cream, this is one dish you will want to reserve for special occasions, or for when you have company.
If you are on a diet, you won't want to be indulging in this for sure . . . sad but true.
But if your only concern is taste, then . . . Dig IN! and ENJOY!
In retrospect I am thinking you could also use ready breaded chicken breasts if you wanted to. The frozen ones.
That would save a lot of time really . . . but for myself, I prefer to do it myself. So I know exactly what I am eating.
Yield: 4
Crispy Lemon Chicken
prep time: 15 minscook time: 20 minstotal time: 35 mins
Crisp golden, moist chicken served with a luscious creamy lemon sauce. This goes great with rice or pasta.
ingredients:
For the chicken:
4 boneless, skinless chicken breast halves, pounded to an even thickness
salt and freshly ground black pepper
45g plain flour (1/4 cup)
2 medium free range eggs
125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
60ml of vegetable oil for frying (1/4 cup)
For the sauce:
4 TBS of butter
1 tsp minced fresh garlic
1/4 tsp freshly ground black pepper
1 medium unwaxed lemon, zest and juice
240ml double cream (1 cup, heavy cream)
90g freshly grated Parmesan cheese (1/2 cup)instructions:
Season the pounded chicken breasts with some salt
and pepper. Place the flour on a plate. Beat the eggs in a shallow
bowl. Place the Panko into another shallow bowl. One at a time,
dredge the chicken breasts into first the flour, then the eggs, and
finally the Panko, coating them evenly and pressing the crumbs on to
adhere. Set aside on a lined baking sheet while you heat the oil.
and pepper. Place the flour on a plate. Beat the eggs in a shallow
bowl. Place the Panko into another shallow bowl. One at a time,
dredge the chicken breasts into first the flour, then the eggs, and
finally the Panko, coating them evenly and pressing the crumbs on to
adhere. Set aside on a lined baking sheet while you heat the oil.
the oil in a large frying pan until very hot, but not smoking. Add
the chicken breasts and reduce the heat to medium. Cook, turning once,
until the crumbs are golden brown and the chicken feels firm when
pressed in the centers, about four minutes per side. Adjust the heat
as needed so that the crumbs don't burn. Keep warm in a low oven until your sauce is made.
To
make the sauce melt the butter in a saucepan. Once it begis to foam,
add the garlic and cook until fragrant, stirring constantly. Do not let
brown. Whisk in the cream and black pepper. Reduce heat to very low.
Whisk in the lemon zest and juice. Turn off the heat and whisk in the
cheese until melted.
make the sauce melt the butter in a saucepan. Once it begis to foam,
add the garlic and cook until fragrant, stirring constantly. Do not let
brown. Whisk in the cream and black pepper. Reduce heat to very low.
Whisk in the lemon zest and juice. Turn off the heat and whisk in the
cheese until melted.
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This goes great with either some pasta or steamed rice. I like brown rice myself. A green vegetable also goes well.
Crisp, tender and filled with rich tangy flavour. This is a real winner/winner chicken dinner! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
My husband took himself off into town yesterday to do a bit of business, so I told him to just treat himself to something in town if he wanted to for lunch and I proceeded to make myself some pasta. He doesn't like pasta as you know, so this was the perfect opportunity for me to indulge myself!
I adore pasta and would eat it every day if I could. Its not so good for me however, so it remains a once in a blue moon treat and whenever possible I do try to use whole wheat pasta if I can. This recipe I am showing you today is fabulously tasty, quick and easy!
I love recipes that fall into that category and when they also use very few ingredients, so much the better!
This recipe only calls for frozen peas, chopped onion, pasta, water and some cheese. You could call this Pasta and Peas.
And it is fabulously delicious. You wouldn't think that you could make something so tasty out of just these few things, but like magic, you can!
I have a confession here, I reduced the recipe to feed only 2 so I could also enjoy some tomorrow, and it worked brilliantly.
You begin by softening an onion in a bit of oil. You don't want to brown it, just soften it.
Once the onion is softened you add a quantity of boiling water some seasoning and the raw pasta. So yes, it all cooks in the one pan.
The cook time will vary according to the type of pasta you use. I used ditalini which is short squat tubes, but maccheroni would also work well. Any tubular pasta would.
Cook it for half the cook time of the pasta as stated on the packet directions. Then add your frozen peas. You could add the peas earlier, but I didn't want them over done, so I choose to add them in the middle of cooking.
If you add them slowly its not a problem. I hate over-cooked peas. Its a quirk of mine.
Once the pasta is cooked al dente and the peas are done, the dish is pretty much done. All you have to do now is to stir in some cheese.
No need to drain the pasta. You won't have used much water to begin with. Once you stir the cheese in, this makes a luscious sauce that you are going to love.
It so simple . . . pasta cooking water and cheese. YUM!
Taste and adjust the seasoning as you wish. The cheese is salty so you probably won't need any of that, but I like a lot of pepper, so I added more of that.
Pour it into heated pasta bowls and top with some more grated cheese and some hot chili flakes and dinner is served! Voila!!
And it was so easy. You could add some chopped cooked ham, or even bacon if you really wanted some meat. Both of those would go very well.
A bit of crusty bread for those who can indulge and everyone is happy! Well, I was anyways.
Todd actually had the other half when he came home and he quite enjoyed it also. (I think he is telling porky pies when he says he doesn't like pasta. Methinks he does a tiny bit!)
Yield: 6
Pasta E Piselli
prep time: 5 minscook time: 20 minstotal time: 25 mins
Simple ingredients put together in a fabulous way! Quick, easy and delicious!
ingredients:
1 medium onion, peeled and finely chopped
2 TBS olive oil
1 (545g) bag of frozen petit pois (13 ounce bag)
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 litre of boiling water (4 1/2 cups)
450g ditalini or other small tubular pasta shape (1 pound)
60g freshly grated Parmesan cheese (1/3 cup)
60g freshly grated Romano cheese (1/3 cup)
red pepper flakes and additional cheese for serving
instructions:
Heat the oil in a large saucepan over medium high heat. Add the onions
and cook, stirring frequently until softened without browning. Increase
the heat to high and add the water and seasonings. Add the pasta and
stir, cook for half the pasta cook time according to the package. Add
the frozen peas a little at a time and cook for the remaining cook time
according to pasta package directions, stirring frequently. The pasta
should be al dente and the peas cooked when done. Do not drain. Stir in
both cheeses Check and adjust seasoning as needed. Serve ladled into
heated bowls and garnish with additional cheese and pepper flakes if
desired.
and cook, stirring frequently until softened without browning. Increase
the heat to high and add the water and seasonings. Add the pasta and
stir, cook for half the pasta cook time according to the package. Add
the frozen peas a little at a time and cook for the remaining cook time
according to pasta package directions, stirring frequently. The pasta
should be al dente and the peas cooked when done. Do not drain. Stir in
both cheeses Check and adjust seasoning as needed. Serve ladled into
heated bowls and garnish with additional cheese and pepper flakes if
desired.
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I adapted this recipe from one I found on Cooking with Mama C. I hope you will try it. If you like pasta and simplicity and peas you are sure to enjoy! Quick, easy, delicious and all in one dish. You can't lose! Buon Appetito!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I am a HUGE fan of Hot Dogs. Yes, I know they are not so good for you, and that I probably don't want to know what all goes into them. I don't care. Every once in a while I really need to/gotta have a hot dog! When I first moved over here to the UK, it was really difficult for me to find hotdogs. In fact I remember being really disappointed when we were in London and I saw a hot dog cart and the hotdog ended up being a sausage. Bleh . . . thankfully things have improved greatly since then and you can find hotdogs all over the place. My favourites are the All Beef Hot Dogs you can buy at Costco.
Growing up we always had hot dogs for supper on Friday nights. My mom made the best hot dogs. She had a special grill that she would do them on, and the hotdogs would get all crispy and browned on all sides. (Boiled hotdogs don't do it for me, I like 'em grilled!) She also toasted the buns on the grill and they were fabulous. My favourites were when she split the wieners and they got all toasty brown in the middles also. YUM! Yes, I am somewhat of a connoisseur when it comes to hotdogs!
Which is why when I found this recipe for Korean Slaw Dogs, I knew I had to make them! I am also a HUGE fan of coleslaw so this was right up my alley. Slaw and hotdogs, you can't get much better than that!
Oh yes you CAN! Especially when the slaw has been infused with Korean flavours . . . Sriracha sauce, rice wine vinegar, toasted sesame oil, ginger, mustard and brown sugar . . . seriously tasty and filled with lovely crunchy vegetables! So good with the smokiness of the hotdog!
But that's not all . . . there are two delicious homemade condiments as well . . . a rocking spicy tomato ketchup and a hot and spicy mustard . . . Korean style!!
I like to toast the buns and I use a brioche bun because I really, really like Brioche Buns!
The grilled wiener gets laid in the bun on a bed of spicy Kimchi pickle . . . and then topped with that gorgeous slaw . . .
And drizzled with those fabulous condiments . . . which are really delicious in their own right. Trust me on this.
So what did I serve them with? Tater-Tots of course! MMMM . . . a feast!
Yield: 8
Spicy Slaw Hot Dogs
These are fabulously delicious with a bit of a tasty kick! We love them! Make the slaw and condiments first so they have time to sit while you grill the dogs!
ingredients:
For the slaw:
120ml rice wine vinegar
1 TBS Sriracha sauce
3 TBS soft light brown sugar
2 TBS Dijon mustard
80ml olive oil (1/3 cup)
1/2 tsp each salt and black pepper
1 tsp toasted sesame oil
1/2 medium head of red cabbage, shredded
1/2 medium head of savoy cabbage, shredded
2 large carrots, peeled
1 TBS minced fresh ginger root
3 jalapeno peppers, julienned (remove seeds and ribs first)
1/2 red onion, peeled and very thinly sliced
For the tomato sauce:
240g tomato sauce (Ketchup, 1 cup)
3 TBS Sriracha sauce
2 TBS low salt soy sauce
1 tsp minced fresh ginger root
For the mustard:
240g yellow American style mustard (1 cup)
1 TBS low salt soy sauce
3 TBS of the Tomato sauce you made (see above)
1 tsp minced fresh ginger root
1 TBS Sriracha sauce
1 TBS rice wine vinegar
You will also need:
8 all beef hot dogs
8 top sliced brioche hot dog buns
your favourite ready made Kimchi pickle
instructions:
To make the coleslaw whisk together the vinegar, Sriracha sauce,
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
brown sugar, mustard, olive oil, salt, pepper and sesame oil in a large
bowl until emulsified. Add all of the prepared vegetables and toss
together to coat. Set aside.
Whisk together all of the ingredient for the tomato sauce in a bowl. Set aside.
Whisk together all of the ingredients for the mustard in a bowl. Set aside.
Heat
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
the grill to medium high. Grill the hot dogs, turning them frequently
until done. If desired toast the cut sides of the buns over the hot
grill.
Place a portion of Kimchi pickle in each
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
bun, top with a hot dog. Spoon a portion of coleslaw over top of each
and garnish with both the tomato sauce and the mustard. Serve
immediately.
Created using The Recipes Generator
If you want to try a really really REALLY great hotdog, do yourself a favour and try these! Magnifico! Bon Appetit! 즐거운 식사
Today's recipe is a simple one devised to make a delicious use of the glut of tomatoes available in the garden at this time of year. Specifically cherry tomatoes, but you can also use regular tomatoes in a pinch, chopped into smaller bits.
It is kind of like an upside down tomato bread in that the tomatoes and a few other bits are sauteed until golden brown in a large skillet and then a batter it poured over top . . .
and then baked in the oven until golden brown all over, ready to tip out onto a serving platter or cutting board . . .
It also makes use of fresh garden herbs . . . oregano and basil, although for sure you can use dried herbs if that is all you have, but if you have fresh herbs available so much the better!
The herbs are used both in the tomato mixture and in the bread batter . . .
The batter is a simple quick bread batter, similar to a cake or a muffin batter, and flavoured with the herbs and finely grated Parmesan cheese . . .
More Parmesan gets sprinkled on top to serve, along with more basil. I cut the basil for the garnish chiffonade style. Simply roll up the leaves into a tight cigar and then cut crosswise into thin slivers. Perfect!
For the garnish I use coarsely grated Parmesan because it tends to look and show up much better for presentation.
As you can see it is a light and moist quick bread . . . with a lovely texture . . . .
Perfect for serving with soups, salads or stews. Or even simply on it's own as a light lunch or late breakfast.
No matter when you serve it, it is bound to become a firm family favourite and you will find your family asking you to make it often!
Any leftovers can be store in the refrigerator and then quickly reheated in the microwave. I find 30 seconds on high to be ample time. I have even enjoyed the leftovers warm for breakfast. I know . . . naughty me. Its almost like pizza, but better.
Yield: 8
Tomato Pan Bread
prep time: 15 minscook time: 30 minstotal time: 45 mins
A delicious moist and fluffy tomato upside down bread, baked in a skillet, and perect for serving with soups, stews, salads, or even on its own.
ingredients:
120ml olive oil (divided) (1/2 cup)
275g cherry tomatoes, quartered (1 pint)
1 TBS sugar (divided)
1/2 tsp dried oregano leaves (2 tsp minced fresh) (divided)
1 1/2 tsp salt
280g plain flour (2 cups)
45g finely grated Parmesan cheese (1/4 cup)
(plus more for garnishing)
1 TBS baking powder
1 bunch basil chopped (1/4 cup) (plus more for garnishing) (divided)
240ml whole fat milk (1 cup)
3 large free range eggs
2 tsp grated fresh lemon zest
1 TBS fresh lemon juice
You will also need:
1 (12-inch) non-stick skillet with an oven-proof handle
instructions:
Preheat the oven to 190*C/375*F/ gas mark 5. Heat 3 TBS oil in the
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
Whisk
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
Carefully tip out onto a serving platter or large cutting board. Garnish
with some more grated Parmesan and the remaining basil. Cut into
wedges to serve. Serve warm or at room temperature. Store any leftovers
in the refrigerator.
Created using The Recipes Generator
I have never frozen this, but can't see why it wouldn't freeze well. I would wrap up pieces individually really well, freeze, and then just remove as needed, I would think, once again, 35 to 40 seconds would be ample time to thaw/warm in the microwave! I predict that you will really like this! Bon Appetit!
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