Spicy Pan Seared Chipolte Haddock
For Thursday night, a Spicy Pan Seared Chipolte Haddock served on a bed of angel hair pasta with sun dried tomatoes,olives and feta . I’ve been dredging my fish and chicken recently in almond four, the result is a very satisfying crust. For this meal, the flour was seasoned with a good amount of chipolte powder, garlic powder, onion powder, black pepper, cayenne and a hint of salt. Just a dry dredge, no egg wash. This was seared in a cast iron skillet with olive oil. The cooked pasta was stirred with some butter, to which chopped sun dried tomatoes were added along with chopped kalamata olives, dried basil and a little black pepper. Minced garlic is good here too. The pasta is plated, topped with finely shredded parmesan, feta crumbles, and then the fish is...
Simple Pan Sauce
Tonight’s kitchen write-up is a simple pan sauce. I haven’t written this up as an individual item, but it’s a solid trick to have in your skill set. I had leftovers from last night’s wonderful Chicken Florentine, but there was no left-over sauce. So while the chicken and potatoes re-heated in the air-fryer (later to be joined in the last 4 minutes with some asparagus coated in olive oil with a dusting of garlic powder, onion powder and Italian seasoning), I worked up my pan sauce that I create when I have do pan drippings. 1 tablespoon butter1 tablespoon flour1/2-1 cup of water1 tablespoon Better than BullionThymeDried minced garlicCourse ground black pepper I melt the butter, stir in the flour, put in everything else but the water, heat...
Chicken Florintine
There was no doubt that tonight’s meal would take hours to prepare. But sometimes cooking a great meal is ABOUT the process. Wine was poured, a fire burned in the backyard, music played. All while preparing the meal. Tonight is Dons take on Chicken Florentine. Saara Przybylek provided most of the effort, since most of the effort was done by the sous chef. The result was a delightful, veggie-full meal. Wrapped in chicken. We’ll pound out 4 chicken breasts till they are about 1/4″ thin. Boil some small potatoes for about 30 minutes. Or, if you go the oven route, add them to the baking dish with the chicken rolls. In a bowl mix 2 cups of spinach, 1/2 cup of fine chopped onion, 1/3 cup of fine chopped red pepper, 1/3 cup of feta cheese, Juice of a...
Heart of Palm Lasagna
Sunday night’s dinner…Heart of Palm Lasagna. Something new, but still very familiar. When I cook my spaghetti sauce, I cook a lot of it for leftovers. My first choice, of course, is lasagna. But tonight will be different, for the first time I’ll use thin slices of heart-of-palm instead of lasagna noodles. You know…to be healthy. Kinda-sorta, if you don’t count the huge amount of cheese. Everything else is the same. On the bottom of a 9″ square dish goes some sauce, then some heart-of-palm, then ricotta cheese with some Parmesan. Repeat. More noodles and sauce until the top layer is sauce and cheese. This bakes in a 350° oven till it is bubbly, then broiled for a minute to crisp up the top. We served it with a wonderful salad....
Chicken Parm
With the last of my spaghetti sauce (I have yet to write up my heart-of-palm lasagna) I wanted to do a chicken Parmesan. Usually this is an easy me, but last night I wanted to up the game a bit. So I give you a mozzarella stuffed chicken Parmesan. I pounded two chicken breasts flat. I cut them in 2 so I had 4 chicken fillets. I placed them in between two sheets of plastic wrap and went to town on them. I dry dredged these in a flour/pepper/onion powder/garlic powder mix. I sprayed them with some olive oil and air fried them for 15 minutes. I was shooting for a crispy crust, but not cooked-through. In a glass baking dish I put down some of my sauce, two of the chicken cuts, some of my sauce, then a handful of mozzarella and parm. Then the second chicken cut (so I...
Mushroom/Onion/Ham Waffle
In my continuing breakfast series, I give you, quite possibly, one of my favorite breakfasts to date! A Mushroom, Onion, Ham Waffle. In a bowl, I added half a cup of flour, 1 teaspoon of baking powder, 1 teaspoon of agave, a hint of salt and enough milk to make it a thick batter. To this I added a handful of shredded cojack cheese and two tablespoons of sour cream. Into this I folded a mushroom/onion/diced ham saute. This was poured into a pre-heated, olive-oiled waffle iron for 3 minutes. I had some Mexican creama, so I drizzled this on top of one of the waffles and topped it with two over-easy eggs. While the eggs cooked, I crushed some fresh ground black pepper on to and added a hint of cayenne. An absolutely delightful...