- 1-2 eggs
- Shredded Parmesan
- chicken.
- Olive oil
Dip chicken in beaten egg then in Parmesan. Cook in skillet with olive oil. Die happy.
Cooking Chicken
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Category Archives: Main Dish
Chicken Tortilla Soup
Lots of work todo with much creative payoff. And yes, he will be an obstacle today.
A clean up of an old post.
Tortilla soup is a spicy take on chicken soup to which adding sour cream, fried strips of tortilla and cheese enhances the flavor at serving time. The base of this soup uses premade spice mixes to add an extra dimension of flavor to the soup and keeping the soup easy to prepare. This warm dish will be wonderful on any cold day.
Ingredients
- 1 1/4 cup Lemon Juice
- 4 Chicken Breasts
- 1/2 lb Cheddar Cheese
- 3 Large Tortillas
- 2 cans Chicken Broth
- 2 Avocados, diced
- 3 tbs butter, softened
- 1 can Green Chilies, diced
- 1 can Black beans
- 1 Can Hominy
- 1/8 tsp Chipotle Chili Powder
- Taco Seasoning Packet
- Ranch Seasoning Packet
- Sour Cream
In a crock-pot, combine Ranch, Taco Seasoning, Chili powder, hominy, black beans, chilies, chicken broth, 1/8 cup lemon juice and avocados. Turn on low. This will help dissolve the spices dissolve as you stir. Stir until spices dissolve.
Fry chicken on medium heat in remaining lemon juice until white all the way through. Shred the chicken and place it in a crock-pot. Turn crock-pot to high for 3 hours. Stir Occasionally.
Slice tortillas in a lattice pattern. Fry in butter until crisp. Put aside.
Shred cheese. Put aside.
After 3 hours place soup in bowls. Top with tortillas, sour cream and cheese. Serves ~8
Variations: Add fresh tomatoes. For less spicy taste, omit chilies and chili powder.
Garlic Coconut Oil Vinaigrette
Okay a vinaigrette you have to heat up to use? Dumb I know but it tastes good.
Water
Coconut Oil
Garlic Cloves
Lemon Juice
Red Wine Vinegar
Mrs. Dash
1 part vinegar and lemon juice to two parts water two three parts oil. Crush garlic cloves and add a few shakes of Mrs. Dash. Microwave 10-20 seconds. Shake. Num.
It will solidify in the fridge. Just nuke it again to use.
Lime Steak on a Bed of Olive Cream Cheese
Our kitchen is a disaster area. One of the cabinets fell off the wall. The important one, with the dishes. We’ve been living off of fast food and cold food while we try to find a replacement. Today I finally had enough and cleared off the stove so I could do some cooking.
Before this catastrophe I purchased bruschetta topping and cream cheese with some idea of doing a chicken dish with coconut. However, I bought these nice flat iron steaks and thought this would be good. Oh I was right.
2 Flat Iron (small) steaks
4oz of cream cheese
4 tbsp Bruschetta topping*
Lime Juice
Coconut Oil
True Lime
Spoon out the bruschetta topping and allow the oil to drain off a little bit. In the middle of a plate, smoosh the bruschetta topping* and cream cheese together.
Melt some coconut oil on low heat in a frying pan then turn it up to medium. Sprinkle the oil with lime juice. Butterfly (that’s cut in half by not all the way through) the steaks. Rub them with True Lime. Fry the steaks until done and place on top of the cream cheese. Eat each delicious bite with some meat and some of the cream cheese.
*The bruschetta topping is just green and black olives, pimentos, red peppers and capers in white wine vinegar and olive oil. You can easily put this all together yourself beforehand. Eating it with a spoon is good too.
And I promise to take better pictures. Cross my heart.
Kitchen Scratch Quesadilla
So due to the broken cupboard, dishes litter our stove, freezer, and counter space. This also happens to be a week with little to no leftovers or easy heat ups. J. got us a rotisserie chicken earlier in the week, but I’m about chickened out.
So I feel hungry for something else. This is what I pulled out:
2 slices of sharp cheddar
2 slices of Dubliner cheese
Herdez Salsa Verde (the pantry shelf buckled too…but this managed to stay on the shelf.
Lemon Juice
Ms. Dash Fiesta Lime (chili powder and lime powder basically)
Whipping Cream
Tortillas, Flour
Chicken, precooked, in this case rotisserie
Shred chicken. Put cheese, chicken, a splash of lemon juice and salsa on a tortilla. Fry or nuke in the microwave. Hint: it’s better pan fried. Sprinkle Dash over the top and drizzle with whipping cream.
Lemon Round-Eye Steak & Califlower in Butter Dill Sauce
So round eye steak was on sale this week. I got a little fancy but it turned out good:
2 pkg of Round Eye Steak (about 16, these are those little round flat steaks)
Equal Parts Wine(I used white chardonnay) and Lemon Juice
Pepper
Salt
Basil
Garlic Cloves (I used 4)
In the morning stick all the above ingredients in a bag and put them in the refrigerator. Take them out of the fridge 30 minutes before beginning to cook.
Boil or steam one head of Cauliflower. Cut up 1/2 onion and 1 bell pepper (I used an orange one).
In a deep frying pan put 1 and 1/2 stick of butter to 2 sticks. Turn the heat up to medium low. Add salt and pepper. When the butter starts to brown remove meat from marinade and put the onion and bell pepper in the frying pan. Put the meat in the frying pan. Cook till meat is cooked through.
Remove meat and veggies from butter. Continue to cook the butter. Add dill. Cook for another five minutes.
Pour butter and dill over Cauliflower.
Serve the meat and veggies together.
Beef and Brussel Sprout Stir Fry
If there’s one thing I’ve learned, every vegetable can be improved by butter, lemon and salt. Even brussel sprouts.
You need:
Stir fry meat, about a cup uncooked.
five cloves of fresh garlic.
two tbsp butter
A cup of brussel sprouts, microwaved for 30 seconds.
Salt, Lemon juice, and Dominican Ranchero Sauce.
Okay, the BF brings home Dominican Ranchero Sauce…which looks like cream tomato sauce but tastes like North Caroline Vinegar BBQ….so this ingredient is optional….but red pepper vinegar can be substituted.
Put garlic and butter in pan over medium heat. When the garlic begins cooking. Cut off the bottom of the sprouts and toss them in. Add lemon. After a few moments, add meat.
When meat begins to brown, add Ranchero sauce…I used about 2 tbsp. Stir. Serve when meat is cooked through.
Left Over Turkey
Okay, so left over turkey is fine…but I like to dress it in other things.
You need:
Left over turkey. I used about 1/4 of breast of a 23lb Turkey. Chop it up.
Salsa kit. If your poor excuse for a grocery store doesn’t have these, you need:
3 roma or other small tomatoes
1 shallot
1 jalapeno
4 cloves garlic
1 lime
For the side you need:
1 head cauliflower
cheese, shredded.
Fill a pot with a lid about 1/4 of the way with water. Chop cauliflower in quarters, removing stem, leaves, and the core. Place in pot, put on lid. Turn heat to medium. When it starts to boil turn heat down to the next line. In about 10 minutes, open lid, stick a fork in it. If it slides in like butter, it’s done. Drain.
Put turkey in a frying pan with a little oil. Chop finely: garlic, shallot, tomatoes, and jalapeno. Remember to take out the seeds and white stuff if you want it to be mild. Use Gloves. Add the finely chopped mash to the pan. Put the heat on medium and give it a stir.
Chop lime in half. Squeeze over pan. Stir, repeat till lime looks dead. Shave off a bit of the skin into the pan. Use a peeler, not a knife…unless you are an expert. Men, being a man doesn’t make you an expert.
Stir occasionally until it looks done to you. I tend to stop cooking the moment the tomatoes start to wilt. No crunch but you still have to chew them.
Put on plate with cauliflower. Sprinkle on cheese and microwave for 30 seconds.
It’s probably good on rice.
Chicken Bell Pepper Casserole
3 bell peppers, any color, cleaned and halved.
4 chicken breasts marinated in a lemon pepper sauce, chopped
6 pats of butter
salt, pepper, chipotle sauce, dried chipotle pepper (powder or crushed), lemon pepper
1 can of chopped tomatoes with no sugar added
1 cup shredded Gouda
1 tblsp Garlic, chopped
1 tblsp Parmesan grated powder
1 cup sour cream
Place halves of peppers in the bottom of a casserole dish with the inside facing up. Place a pat of butter in each one, dust on salt an pepper.
In a separate bowl, mix chicken, cheese, garlic, and tomatoes. Add a little salt and pepper. Spread mixture over peppers, making sure to tuck it into each pepper.
In another bowl (yet again separate), mix sour cream, chipotle sauce, lemon pepper, and dried chipotle to taste. Spread mixture over chicken stuff.
Preheat oven to 425F Cook for 1hour & 20 min check on it every twenty to thirty minutes. Top should brown, pepper flesh should be soft and chicken should be cooked through…it’s okay to mix it a bit to check the chicken…but try not to do it too much.
Probably good on rice…I can’t have rice.
Lemon Chicken
1 container of white Mushrooms
1 lb boneless chicken
1/2 lb butter
4 Green Onions
1 Shallot
Lemon Juice
Salt
Lemon Pepper
1 cup white wine.
Melt butter slowly over low heat. Add salt and lemon juice to taste. Ad one shallot chopped and one cup of white wine. Let sit over low heat for about 10 min.
Place mushrooms in a medium sized casserole dish. Add Chicken. Chop the green onions and add on top.
Heat oven to 450. Pour lemon butter mixture over chicken. Sprink Lemon Pepper over chicken. Cook for 5 minutes then stir the mixture.
Cook until chicken browns slightly, stirring every five minutes. Serve or rice or noodles or with a nice bread.