Saturday, August 11, 2012


Sorry to throw you under the bus again Jill, but after hearing about your breaded chicken, I wanted to post an easy way to make it tasty without storebought sauces.

Panko is so cool for breading.  It makes a great crunch.  It really rocks on chicken.

I was not hungry at all tonight after shopping and a big lunch with mom and sis-in-law.

I made this for my husband and son.  30 minutes is all it takes.

For 4 servings:

1 1/2 C plain panko bread crumbs
1 T finely grated Baita Friuli cheese (or Parmesano Reggiano if you can't find it)
1 T finely chopped fresh tarragon (or sage, oregano, basil)
1 t salt
1/2 t freshly ground pepper
1/2 t garlic powder
 2 big boneless, skinless chicken breasts, cut in half longways and pounded to 1/4 inch
1 large egg, lighlty beaten
1 C flour
3 T olive oil

Mix together bread crumbs, cheese, tarrragon or other herb, salt, pepper and garlic powder.

Heat oil over medium high heat in a large skillet.

Dredge chicken in flour, dip in the egg and then the bread crumbs.  Add to hot oil.  Cook about 3 minutes per side, until golden brown.

Serve with garlic mashed potatoes.

2 lbs red and yukon gold potatoes cut into 1/2 cubes
1/2 c scalded cream
2 large garlic cloves smashed with side of knife
5 T unsalted butter
salt and pepper

Boil potatoes with one clove of garlic smashed until tender.  Add the other smashed garlic to scalded cream.

Drain potatoes and put back in the pan.  Add butter and cream, salt and pepper.  Beat or smash until creamy.  Season with salt and pepper.

Thursday, August 9, 2012


This one is for my friend Jill, who has had this recipe in her inbox for almost a year.

They are really easy and you can use the chicken to top salads or fill wraps too.  It freezes very well.

I made these up after working with some excellent mexican cooks in New Orleans.  Its been 20 years, so I can't say what the exact thought process was.  Try them with the spicy black beans too.

2 boneless skinless chicken breasts
1/4 C red wine vinegar
1/4 canola oil
1T dried oregano
1t sugar
1t chili powder
1/2t garlic powder
1/2t salt
1/4 pepper

Preheat oven to 375. Place chicken in a non-reactive baking dish.

Mix together next 9 ingredients and pour over chicken.

Bake for 25 minutes. Remove chicken from pan and shred. Return the chicken to the cooking liquid. Toss to coat.

Starting with a cold griddle or grill pan, place a tortilla flat in the pan, on one half layer cheese, onions, and shredded chicken, finish with another layer of cheese. Fold the empty half over the filling creating a half circle and repeat with next tortilla. Cook over medium high heat, turning once (tortilla should be a medium brown color).

Cut each tortilla into four triangles and serve warm with salsa and sour cream.

Spicy Black Beans

1/2 T butter
1/4 C finely chopped onions
1 small garlic clove, crushed
1 can reduced sodium black beans (do not drain)
1T tomato paste
1/4 t chipotle chili powder
salt and pepper

Saute onions in butter, in medium saucepan, until softened.  Add garlic, cook for 1 minute.  Add beans, half fill the can with water and add to pan.  Add in tomato paste, chili powder.  Add salt and pepper to taste.  Bring to a boil, then let simmer until mixture thickens slightly.

Saturday, August 4, 2012

The Best Potatoes EVER!

Roasted potatoes are everywhere.  I always think they sound great – but, they never deliver.

About a year ago I tried them again with fingerling potatoes and roasted garlic olive oil and obviously salt and pepper.  They were very good, but still missing something.

I have always been intrigued by the idea of making crème fraîche so I tried it.  So easy.  Just heavy whipping cream and buttermilk in glass jar sitting on your counter for 2 days or less.  It tastes so good and I tried dipping a roasted potato in it.  Very good.

But, when you add lemon juice, green onions and salt and pepper, it is potato nirvana.  I like it so much I would make the side for every meal.  Every time I ask “Why is this so damn good?”

Try it, you will be in potato heaven too.

Cut potatoes (I like fingerling or small red and yukon gold) into bite sized pieces, toss with some roasted garlic olive oil, salt and pepper.  Then roast at 400F until they are browned and crisp, turning once or twice.  And use parchment paper to line your pan.  They won't stick and they will crisp up better.

To make the dipping crème fraîche use about 1 cup of the crème, 1T of lemon juice, 1 thinly sliced green onion or some chives.  Salt and pepper to taste.