"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Wednesday, March 21, 2012

Easy Chicken Piccata

chicken piccata is my all time favorite chicken dish. if it's on the menu at a restaurant i'm probably going to order it. i like to mix it up like that.

while i'm chowing down i'm usually thinking to myself, "self, you should make this!"
but then, a week later, self forgets to defrost the chicken & decides that peanut butter & jelly is way better....& easier.

but when i DO remember to defrost the chicken, this recipe is quick & easy- just like promised.

Easy Chicken Piccata (adapted from eat yourself skinny)
You Need
1/4 cup + 1 tsp. all-purpose flour
3 large boneless, skinless chicken cutlets, cut in half longways
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp canola oil
2 tbsp capers, rinsed
2 medium garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup dry vermouth
4 (2-inch) strips lemon zest
4 tsp. fresh lemon juice
1 tbsp unsalted butter, chilled

1/2 box angel hair pasta, cooked & drained

Directions: Spread 1/4 cup of flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and pepper. Dredge both sides of each cutlet in the flour, shaking off the excess.
Heat 1 tbsp of oil in a large skillet over medium-high heat until simmering. Lay 3 cutlets in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute.

Transfer the cutlets to a foiled pan and place in a warm oven. Repeat with the remaining oil and cutlets.

Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated.

Whisk in the broth, wine and lemon zest strips, scraping any bro
wned bits for additional flavor. Bring to a simmer and cook until thickened slightly, about 3-5 minutes. Remove the lemon spirals then whisk in the lemon juice & butter. Remove from the heat.

Using tongs, add the angel hair & toss well.

Dish out the pasta & top with a chicken cutlet.

You can squeeze some addtl lemon juice over the top & go to town.
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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

sticky rolls sans cinnamon? have you ever heard of such a thing? i had no- until the ever evil Pinterest (intent on expanding my waistline) threw these in my face.

lemon? cream cheese? lemon? yeast bread? sugar? butter? lemon?
i think you may understand why i had to make them.

holy crap right?


ok ok. i'll just tell you how it's done.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze (via thekitchn)
You Need:
3 large lemons, room temp

For the dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast

3/4 cup milk, warmed to about 100° (warm but not hot on your wrist)
1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 large eggs

For the sticky lemon filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger

For the lemon cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar

Prepare the lemons
Zest and juice the lemons. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part will be sprinkled on top of the baked rolls for appearance and flavor.
Divide the juice into two equal parts, and set aside. Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.

Prepare the dough:
In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.

Make the filling:
In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) with the tips of your fingers until the sugar resembles soft sand.

Slowly pour in one part (1/2) of the lemon juice, stirring.

Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand. (You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice, depending on how much juice you got from your lemons.)

Assemble the rolls:

Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the lemon-sugar mixture over top.

Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firm inside.

Cut the long dough roll into 12 even rolls.

Pinch the bottom of each roll closed to help keep the lemon sugar inside

and place each one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.) Heat the oven to 350F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°.

Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the remaining part lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final part (1/3) of the lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

End scene/
These were a big hit with the husband- he claimed i was trying to fatten him up. lies.
but maybe.
i much preferred them warm so if you eat them the next day pop them in the microwave for 5-10 seconds. perfect.
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Tuesday, March 6, 2012

Buffalo Chicken Bread

This was a lot like eat Buffalo Chicken Dip wrapped in pizza dough. I know, I know- i need to stop using such dirty words. Buffalo Chicken Dip...pizza dough...eating...filthy.

But yeah, this was beyond simple & it makes more than enough for dinner + lunch the next day. So i give this my "dear God I just got home & 2 kids are screaming & I'm so tired but we need food stamp NOW" stamp of approval.

Buffalo Chicken Bread (adapted from fanltf)
You Need:
1 bag of pizza dough
1 1/2 cans canned chicken, drained (or about 2 cups of cooked or shredded chicken- whatever you have)
2 cups shredded cheese ( i used mozzarella & cheddar)
1/2 cup Frank's wing sauce
1/2 cup of ranch dressing
garlic powder, smoked paprika, onion powder (optional)

Directions: Pre heat oven to 425. Line a baking sheet with non stick foil or parchment paper.

Chop up your canned chicken & toss it into a pan with some salt & pepper- add the 1/4th cup of the hot sauce & saute until well mixed & hot. Turn off the heat & let it sit while you prepare your dough.
Flour your work surface & spread/roll out your dough into a large rectangle.

now you may be asking yourself, "wtf is up with the glasses..?" well, i suck at spreading/rolling pizza dough. no matter what i do, no matter how much at room temp it is, no matter WHAT- my dough will not stretch. it just creeps back in on itself. i feel like there must be some secret to this whole pizza dough thing- but i guess i'm not privy to it. because as you can see, i have to use glasses to keep my dough from spreading. don't you judge me.

ok- back to the dough. roll it out into a large rectangle & then spread on the ranch dressing & remaining wing sauce. top with the chicken & cheese (& anything else you might want to throw in there. may i suggest bacon? heck yes i may) i added some garlic powder, onion powder & smoked paprika.

Now start rolling up the dough. Make sure to fold in the ends so the filling doesn't come creeping out during it's jaunt in the oven.

Roll, roll, roll & when you get to the end- pop it into the baking sheet- seam side down.

It should look like a massive burrito. Feel free to admire your handiwork & give it a gentle pat. I did this- i think it made all the difference.

Put it in the oven & bake it for 20-25 minutes (watch it- pizza dough is so finnicky)
Pull it out & let it rest for about 5 minutes.

Then give in to your desires & slice it up & put it on a plate.

Then eat it- i'd suggest using a fork- because it's classier that way.
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