Crunchy Chicken - AKA Chicken and Crumbs

This is one of my family’s basic meals, crunchy chicken, rice and peas. My children grew up eating this at least twice a month, as did my nieces and nephew. It’s so simple you really don’t need a recipe. When the kids were young and my husband and I were working full time, this was our go to dinner.  At the end of a long and exhausting day, it's the perfect home cooked meal.  It can be made with freezer and pantry staples; and you can get this on the table in about 30 minutes.  We always serve it with Near East brand rice pilaf and frozen baby peas or broccoli.

Note: We prefer the original flavor of Near East Rice Pilaf and make it with only 1 ½ cups of water versus the 1 ¾ cups called for on the box for stovetop cooking.  If you need more rice, I add some additional converted plain rice (Uncle Ben’s) and up the liquid accordingly.

This is another use for Pepperidge Farm Stuffing Mix (the classic herb flavor) besides meatloaf.

Ingredients:

• Boneless, skinless chicken breasts
• Melted unsalted butter
• Pepperidge Farm Stuffing Mix – ground in the food processor into finer crumbs
  
  
  

Directions:

1.      Heat oven to 350 degrees.

2.      Dip the chicken breasts in the melted butter, and then coat them with the stuffing crumbs.

3.      Place them on a foil line baking sheet and bake for 25-30 minutes.

Bourbon Spiced Pecans

These nuts are great for snacking, gift giving, as well as a delicious addition to tossed salads.  They are sweet and spicy, and addictive!

This recipe is adapted from a recipe from Emeril Lagasse.  The original calls for mixed nuts, so feel free to use any nuts you like.  I have doubled and tripled this recipe for holiday gift giving.

Note:  I highly recommend using non-stick foil to cover your baking sheet pan.  The sugar makes the nuts pretty sticky.  Also, keep a close eye on the tem after the first 10 minutes, burned nuts are nasty.

Ingredients:

• 4 cups unsalted pecans, or nuts of your choice
• 4 tablespoons unsalted butter
• 6 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• 1 tablespoon bourbon
  

Directions:

1.      Heat oven to 350 degrees and cover a half sheet pan with non-stick foil (or use regular foil sprayed with a non-stick spray).

2.      Melt butter with sugar in a microwave safe container.

3.      Mix in salt, spices and bourbon

4.      Spread nuts on baking sheet and mix with butter/spice mixture.

5.      Bake for a total of 20-30 minutes, stirring every 10 minutes until the nuts are toasted and a darker brown.

6.      Let cool, then break apart and store in an airtight container.

Blueberry Muffins

I’ve made hundreds by blueberry muffins, and this recipe is our favorite. It was published by Cook's Illustrated in their May 2009 issue.  While it has a few extra steps, they are well worth the effort. 

Note: ¾ cup of plain whole milk or low fat yogurt mixed with ¼ cup of milk may be substituted for the buttermilk.

These muffins may be fully baked and frozen. 

You will need a standard 12 cup non-stick muffin pan sprayed with non-stick cooking spray.

Ingredients:

Streusel Topping:

• 3 tablespoons sugar
• 3 tablespoons dark brown sugar
• 3 tablespoons all-purpose flour (3 ½ ounces)
• 5 tablespoons melted butter
• Pinch of salt

Muffins

• 2 cups (about 10 ounces) fresh blueberries, picked over
• 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
• 2 ½ cups 12 ½ ounces) all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted
• ¼ cup vegetable oil
• 1 cup buttermilk
• 1 ½ teaspoon vanilla extract
  

Directions:

1.      Adjust oven rack to the middle position and heat oven to 425 degrees.

2.      Mix all streusel ingredients together with a fork until evenly moistened and mixture forms clumps.

3.      Bring one cup of blueberries and 1 teaspoon sugar to a simmer in a small saucepan over medium heat to make a quick jam. Cook for about 6 minutes, mashing berries and stirring frequently, until the berries have broken down and mixture is thickened.  Set aside to cool.

4.      Whisk flour, baking powder, and salt together in a large bowl.

5.      Whisk 1 1/8 cups of sugar and eggs in a medium bowl until thick, about 45 seconds.

6.      Slowly whisk in butter until combined.

7.      Whisk in buttermilk and vanilla.

8.      Using a rubber spatula, fold egg mixture and remaining one cup of blueberries into flour mixture until evenly moistened (mixture will be lumpy).

9.      Divide batter evenly among prepared muffin cups using a ¼ cup scoop or large spoon.

10. Spoon one teaspoon of reserved blueberry jam into the center of each muffin.

11. Using a chopstick or skewer, gently swirl jam into the batter.

12. Sprinkle the top of each muffin with the reserved streusel topping.

13. Bake until muffin tops are golden and just firm, about 17-19 minutes, rotating pan halfway through.

14. Cool muffins in pan for 5 minuets, then transfer to a cooling rack and cool 5 minutes more before serving.

Brined & Grilled Pork Chops

Brining makes a huge difference in both taste and juiciness of a pork chop, and I highly recommend it.  The recipe here is only one of many variations.  

I bought the pork chops shown here from a local butcher, Red Hog . The price is higher but the taste is definately worth it.  

Ingredients:

• 4 1 inch thick pork chops
• ½ cup brown sugar
• ½ cup kosher salt
• 5 garlic cloves, smashed
• 5 bay leaves
• 1 tablespoon pepper corns
• 3 quarts of water total

Directions:

1.      Use a container large enough to hold 3 quarts of liquid plus the pork chops, or mix the brine and split the brine and chops between two Ziploc bags.

2.      Mix all ingredients with 2 cups of hot water, and stir until the sugar and salt are dissolved. 

3.      Add enough cold water and ice to measure 3 quarts of water in total. 

4.      Add the chops and Store in the fridge for about one hour.

5.      Remove the chops and dry thoroughly.

6.      They are now ready to grill over two stage fire (a hot side and a cooler side).  Sear for about 9 minutes (flipping once) over the hot side, then move the chops to the cooler side for another 6 minutes total until the internal temperature reads 140.

Kale and Brussels Sprout Salad

I know, I know.  Kale??  Brussels sprouts?? So over it, right?  My daughter introduced me to this recipe, and it is really delicious.  So, eat your greens and enjoy them!

This recipe came from Bon Appetite; I have cut it in half to serve 4-5.  Double it if you need more.  Note I used pre-shredded sprouts here, and that is something I will not do again.  The quality was not the best, I recommend you shred the sprouts yourself, easy to do in a food processor.

Ingredients:

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• ½ tablespoon minced shallot
• 1 small garlic clove, minced
• ¼ cup plus 1 tablespoon olive oil
• Salt & pepper
• 1 bunch Tuscan kale, stemmed and thinly sliced
• 6 ounces Brussels sprouts, shredded (or very thinly sliced)
• 2 tablespoons almonds with skins on, coarsely chopped
• ½ cup Pecorino cheese, grated
• 1 avocado - optional
  

Directions:

1.      Mix lemon juice, mustard, shallot, garlic, salt & pepper to taste together.

2.      Drizzle in ¼ cup of olive oil, whisking constantly to form a smooth dressing.

3.      Sauté almonds in 1 tablespoon of olive oil until brown in spots.  Remove to a paper towel lined plate.

4.      Toss kale and Brussels sprouts with the dressing in a large bowl.  I do this ahead of time, as much as two hours before serving.  Keep in the fridge until ready to serve.

5.      Toss in almonds and cheese, and serve.

Cream Cheese Pound Cake

My family loves pound cake, and this recipe is my current go to.  It is rich and moist, and quick to put together.  Pound cakes are all-purpose cakes.  They’re great toasted with jam (and butter?) for breakfast; and can serve as a multitude of different desserts by eating it plain, with ice cream and chocolate or caramel sauce, or with fruit and whipped cream.  Leftovers would be great in a trifle, but we’ve never had it last that long. The cake keeps at room temperature for 3 days; and freezes beautifully so it is always a good idea to have one stashed away!

This recipe came from Cook's Country with one very small change.  I use vanilla paste instead of vanilla.  I think the paste is a bit more flavorful and I love the vanilla bean specks throughout the cake.  The May 2017 Southern Living has this exact recipe, they did not credit Cook's Country.

Note:

I make this in a bundt pan (every time I say that I think of the Greek mom in My Big Fat Greek Wedding…..), specifically the Platinum Anniversary Non-Stick Bundt Pan from NordicWare.

Ingredients:

• 3 cups (12 ounces) cake flour
• 1 teaspoon salt
• 4 large eggs plus 2 egg yolks, room temperature
• ¼ cup milk
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 3 cups (21 ounces) sugar
• 3 sticks butter (24 tablespoons) softened
• 6 ounces cream cheese, softened (Philadelphia brand)

Directions:

1.      Heat oven to 300 degrees and adjust oven rack to the middle position.

2.      Grease and flour a 12-cup non-stick bundt pan.

3.      Combine flour and salt in a small bowl.

4.      Whisk eggs, egg yolks, milk and vanilla bean paste together in a two-cup liquid measuring cup.

5.      Using a stand mixer fitted with the paddle attachment; cream together the butter, cream cheese and sugar on medium high speed until pale and fluffy, about 3 minutes.

6.      Reduce the speed to low and very slowly add the egg mixture until incorporated.  The batter may look curdled.

7.      Add the flour mixture in three additions, scraping down the side of the bowl as necessary.  Give the batter a final stir by hand.

8.      Scrape batter into prepared pan and gently tap on the counter to remove air bubbles.

9.      Bake for 80-90 minutes, rotating pan halfway through, until a toothpick inserted in the center comes out clean.

10. Cool in the pan for 10 minutes, remove from pan and cool completely – about 2 hours.