Tag Archives: Homemade

The Best Chicken Cutlets I’ve Ever Made!

No really! As we ate this dinner the other night, I just kept telling myself, I gotta write this one down, it’s so delicious.

I don’t fry very many dishes for DH and I, you know, trying to watch what we eat and all. But sometimes a girl needs something decadent, ya know.
This was it for me, at least it was the other night.

Auntie Doni’s Chicken Milanese

serves 2

2 boneless-skinless Chicken Breasts, 1/4 inch thick *
1/2 C. All Purpose Flour
1 Egg, beaten
2 C. Bread Crumbs (homemade is best, of course)
1/2 Tbsp. Dried Oregano
1/2 Tbsp. Dried Parsley
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2-3 Tbsp. Grated Parmesan Cheese
Salt & Pepper to taste
Vegetable Oil, 1/4 inch up the side of your Fry Pan.

In a small bowl, combine the Bread Crumbs, dried Herbs and Powders. **
Season the Chicken on both sides with the S&P.
Set up a ” breading station”, I use paper plates for the dry and a dinner plate for the wet, that makes clean up easy.
Very lightly coat each side of the breasts with Flour, then dip into the Egg and lastly into the Seasoned Bread Crumbs, pressing that into each side well.
Transfer to a rack in a rimmed baking pan; allow to rest for at least 5 minutes. This ensures that the Breading stays on the Meat while cooking.
Heat your Oil to about 340° (I like to use an Electric Skillet for this).

My new kitchen toy, I’ve never had an Electric Skillet

Shallow fry the Cutlets until golden brown; transfer to a clean rack in a rimmed baking sheet to drain.
Sprinkle to tops of each Cutlet with the Cheese and serve.

We like our Chicken Milanese served up with Cheese Tortellini and a Salad

* Chicken Breasts now-a-days are HUGE ! What I do is split them horizontally in two, place them between 2 sheets of Plastic wrap and pound them out to the desired thickness. In this case, I go for about 1/4 inch. Now you could buy Chicken Scaloppini, but compare the price and you’ll see why I do this step.

** Now, you just made your own Italian Seasoned Bread Crumbs by utilizing leftover Bread that you ground to crumbs yourself and added the spice profile of your choosing. Or, you could simply buy the stuff in the Blue Can!

Cook for your family!

Italian Wedding Soup, How Do You Soup?

It’s raining out and trying really hard to turn to snow.  This calls for a nice pot of Soup!

 

I had Mini-meatballs in the freezer, along with the every present Homemade Chicken broth.

I chopped some fresh Kale (frozen Spinach works here as well) and cooked that in the broth until it was tender, along with the mini Meatballs.

In a separate pot, I cooked some Orzo (you can use the pasta shape of your choice) to al dente, drained it well, tossed it in a touch of Olive Oil and set that aside.

I simmered the pot for a few minutes and then put it on a low flame until lunchtime.

I added the pasta to the soup at the last coupla minutes before plating, just to warm it through.

About 2 minutes before I ladled up the bowls, I beat an Egg, along with some grated Garna Padano (or Parmesan) cheese and swirled that into the pot.

 

 

With a sandwich, that was our lunch!  LET’S EAT!!

 

[turn the volume up, this is a neat video-and oh, check out my YouTube Channel]

Now, I didn’t write down a real recipe for you, mainly because, I just winged it!  And you can to, adjusting the quantities of each ingredient to your family’s size.  As always, recipes are simply someone else’s idea, you take it and make it your own.

 

It Was Craft Day!

I really enjoy doing things with my hands, creating and not just things that involve food.  😀

I saw this darling idea for a Summer wreath on Pinterest and saved for a later time.

[Photo courtesy of handmadeandcraft.com]

How stinkin’ cute is this?

Here was the rub for me, I was having a devil of a time finding cocktail umbrellas!

This past May my husband and I went home to Hawaii for the month.  One afternoon we went out to lunch with an old pal and what did I spy right next door but a Party Store, YAY!  I wasn’t sure how many umbrellas I would need so I figured, what the heck, I’ll buy 3 boxes.  I mean who doesn’t smile when there’s a colorful umbrella in their drink?

So let’s get started then…

I had a light-weight Styrofoam form in my craft box but it does get a bit windy here in the middle of the desert… hmmm… 💡  I took a wooden skewer and poked two large-ish holes through the top and bottom of my soon to be door wreath.  I then ran some coated floral wire through the two holes and secured them tightly on both the top and bottom.  This way I could wire the finished project to the front screen door.

Next, I separated the different colored umbrellas for easier assembly.  The first pick I inserted was a touch long, so I still had my wire snips at hand…that worked.   I alternated the colors as well as the depth of each umbrella pick until I had the majority of the green foam covered.

DONE!

How close does that look to the Pin? ⭐

Get crafting!!

Homemade Caramel Sauce, Kitchen Fail!

HA! 😀

Y’know, sometimes stuff  just happens in the Kitchen…

I saw on one of these new fangled social media thingys, Serious Eats Easy Caramel Sauce, Hmmm … I just got a carton of Tillamook Old Fashion Vanilla Ice Cream for the deep freeze (it is starting to get warm here in the middle of the desert 😉 ) and I do like Caramel Sauce.

It looked good

It smelled good

and it tasted GREAT!!

For dessert that night, I poured my homemade sauce over a nice parfait glass of creamy goodness and … the sauce froze up HARD AS ROCK!!!   😀

Oh well, the Ice Cream was good   😛

I gotta say, I do like Serious Eats, all of their recipes and videos, but this was my one and only fail from them.  I’m sure that I did something wrong along the way, sorry Kenji.

Crostata Two Ways

Crostata, Galette, Pie, whatever you want to call it, it tastes pretty dang good!

I do recall telling everyone about what my husband calls “Your Apple Pie” .   I found two lonely Apples in the `fridge that sorely needed to be eaten or pitched out, I opted for pie.

I also found a quart of fresh Cherries that got pushed to the back of the ice box, so I figured, let’s make two pies.  I do not own a Cherry Pitter, so used my paring knife to pit the fruit… have you ever done that?  My hands were cramping up by the time I got through all of them, one by one!

This was the first time that I’ve ever made a fresh Cherry Pie and I’ll be doing it again.

YUM!  That was so worth it.  Now, if we only had some Vanilla Ice Cream.

More Lemons, Meyer Lemon Bars

I think my brain is stuck on Lemons just now…

Meyer Lemon Bars

For the crust:

1 ¼ C. All purpose Flour

½ C. Powdered Sugar

1 Tbsp. Corn Starch

½ C. softened Unsalted Butter

For the filling:

3 Eggs

1 ½ C. Granulated Sugar

The zest of 1 Meyer Lemon

½ C. freshly squeezed Meyer Lemon Juice (approx. 2 Lemons)

½ C. All purpose Flour

Extra Powdered Sugar to dust the tops later

Preheat the oven to 350⁰

Line an 8×8 square pan with parchment paper.

Super easy crust for Meyer Lemon Bars

I almost forgot to remove the Alligator Clips before I put this in the oven 😀

In a large bowl, combine the dry ingredients for the crust with a whisk; cut in the Butter with a fork or pastry cutter until it’s crumbly (I used a Food Processor, it’s faster and easier).

Transfer the mixture to the pan and press the dough firmly into the bottom of the pan; bake for 10 minutes.

Whisk together the filling ingredients, minus that extra Powdered Sugar; pour the filling mixture over that still hot crust and bake for another 25 minutes or until the filling is set.

Cool on a rack to room temp and then refrigerate uncovered for at least 2 hours.

Dust the top liberally with that extra Powdered Sugar and slice, how good does that look?!

*Cooks note: If you can’t find Meyer Lemons, regular Persian Lemons are perfectly fine, just a little bit more tart than Meyers.  I like to freeze Meyer Lemon juice in half cup portions when they’re in season, November through March.

ENJOY!

Greek Seasoning, ala Auntie Doni

You’ve heard of Greek Seasoning before right? NO?!  Take a look down the Spice aisle in your local supermarket and you’ll find only one brand of commercially produced Greek Seasoning.

Greek Seasoning from the supermarket

See the ingredients on the back panel:  Black Pepper, Garlic, Oregano, Parsley and “five other spices”, along with some other stuff.   On top of that, it’s not cheap either!

So I did an internet search for a recipe, a formula if you will; there are oodles of them. I already had all of the ingredients in my Spice Rack, so I put together a blend that we really like and I use it in and on just about anything.

Greek Seasoning Ala Auntie Doni

3 tsp. Dried Oregano

2 tsp. each Dried Mint, Thyme, Rosemary, Parsley and Ground Black Pepper

1 tsp each Dried Basil, Marjoram, Granulated Garlic and Onion Powder

That's alot of different ingredients!

In a small bowl, combine all of the ingredients.

I used a Mortar and Pestle

I go one more step and grind everything, working in small batches, in either a Spice Grinder or small Food Processor, or my favorite method, using a Mortar and Pestle, you’ll get a finer grind.

Store in an airtight container for as long as 6 months, but I don’t think it’ll last that long.  I put this in Salad Dressing, on grilled Meats and Vegetables, on Bread dough, like Focaccia before it goes in the oven, anything that you want a hint of Greek in.

I make multiple batches of my Greek Seasoning, they make great gifts 😉

ENJOY!

Pink Lemonade

While on my last visit to Trader Joe’s, I saw Pink Lemons.  Hmmm, what’s this? I murmured.   I turned around and one the helpful team members said, “Doesn’t that look interesting?  I haven’t tried those yet, but I’m going to.”

Okay, so will I.

I rolled the Lemons on the cutting board, using the heal of my hand for a bit before slicing them across their “equators” to ensure maximum juice release first off.

I’ve never made Lemonade from scratch before, so I did a quick search on the Internet and found several pretty simple, basic recipes, all saying about the same thing.

1 C. Granulated Sugar

1 C. Water

1 C. freshly squeezed Lemon Juice

Combine the Sugar and Water in a small pan and place over low heat, stirring until the Sugar is completely dissolved; allow to cool.  To a pitcher, add an additional 3-4 cups of water along with the Lemon Juice; stir and refrigerate for at least an hour.  Taste and adjust to your taste.

Easy.

Well, I didn’t exactly get a full cup of Lemon juice, so we adapt.  If it’s a one to one ratio of everything and then add additional water, no problem.

Geez!  All I got out of those three Lemons was two glasses of Lemonade, and does that look Pink  to you?  I thought not.  Oh well, it tasted lovely, though next time I make Lemonade from scratch I’ll try it with Meyer Lemons instead.

Sharing Food With Our New Neighbors

So, I told you guys already that we moved and that we are renting a place from friends-of-friends.  Well, they live upstairs from us and you know me, I like to share what I make.  This place has this WAY COOL dumbwaiter and we have been sending stuff up and down to one another.

The other night, our gracious hostess personally delivered some of her homemade Chili, along with 2 ice cold beers, MAN!

Ground Turkey Chili and an ice cold beer, MMM!

This is working out great!

A Birthday Celebration In Food

My husband and I kinda, sorta don’t necessarily give each other gifts for our birthdays.  We feel that every day is a gift, we give each other ‘things’ all the time.  What we like to do for any life event is to make an entire day of it, in food.  Now that’s how you celebrate.

I asked my husband what his perfect day in food would look like and this is what he said.

A Birthday Breakfast

“For breakfast, I’d like my favorite meal, you know the one.  Smoked Salmon (or Lox), diced fresh (Heirloom) Tomatoes, scrambled Eggs (with Chives), Rye Toast no butter lightly toasted please, diced Cantaloupe and a glass of Orange Juice.”

“Since we’re having a big breakfast, how about a snack later in the afternoon, say about 3 or 4 o’clock.  You could make us Bruschetta with those nice Tomatoes on that Italian Bread that you just made.  And how about a small Antipasto plate of Olives, Salami and Cheese.”

“I think for dinner you should definitely make your homemade Cheese Raviolis with your own Marinara, some Meatballs and Italian Sausage.  Oh and that nice Italian Bread would be really good with some Olive Oil to dip it in, don’t you think?”

And he says he’s not a foodie.

All from scratch, Meyer Lemon Meringue Pie

… and we’ve already talked about what he want for dessert.

So that’s how we celebrated my husband’s birthday this past weekend.  Now mind you, it took me a week to prepare for this, I didn’t just whip this all up on his birthday.  It was a very relaxing, enjoyable day.  Hauoli la hanau, Happy Birthday my dearest husband.  I wish for us many, many more.