Chicken Scallopini

Johnny Carino's Chicken Scallopini


Lemon butter:
1/2 pound butter
1 tablespoon lemon juice
2 tablespoons white wine
1/2 teaspoon garlic , minced
chicken
4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti
8 ounces heavy whipping cream


Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed. Put Spaghetti on to boil & prepare as you usually would.

While it is cooking halve each chicken breast (you will have 4 pieces).

In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done. Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done.

Add heavy cream and allow to boil to the middle of pan. Remove from heat,
add one cup lemon butter, and fold together to make sauce.

Serve over spaghetti.

option 2:
 For the lemon butter I only used 1/2 of it. Next time I will use 1/4 pound butter, 1 1/2 tsp lemon juice, 1 tbsp white wine and still use 1/2 tsp garlic. I used boneless skinless chicken thighs pounded to even thickness. Also I replace the garlic salt with garlic powder

October Photo Challenge

OCTOBER Photo Challenge

 

1 Sunrise

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Menu Planning 9.8.12

SATURDAY-Cobb Salad
SUNDAY-Poppy Seed Chicken
MONDAY-EAT OUT
TUESDAY-Ranch House Crock Pot Pork Chops
WEDNESDAY-Left Overs
THURSDAY-Grilled Chicken over Tomato Alfredo Sauce

Grocery List
2-Roasted Chicken
Lettuce
4lb potatoes
2-Avocado
Head of Garlic
Milk
Sour Cream
Can Corn
8 oz. tom sauce
2 Cream of Chicken Soup
Alfredo Sauce
McCormicks Grill Mates Garlic and Herb Wine Marinade
2-Ranch Dressing Mix
Ritz Crackers
Pork Chops-6
Chicken

Smoothered Pork Roast

Smoothered Pork Roast

Ingredients:

• 1 (6- to 7-pound) boneless pork roast (shoulder or butt)
• Kosher salt
• Ground black pepper
• 2 large onions, thinly sliced
• 8 garlic cloves, thinly sliced
• 3 tablespoons fresh thyme leaves
• 1 tablespoon dried rosemary, crumbled
• 2 tablespoons vegetable oil
• 8 tablespoons (1 stick) butter
• ½ cup all-purpose flour
• 4 cups chicken broth
• Juice of ½ lemon (optional)
• Perfect Steamed Rice (recipe follows)

Instructions:

Preheat the oven to 275ºF. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour to bring to room temperature.
Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.
Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
Before serving, sprinkle the roast with some additional salt, to taste. Serve the roast smothered with a generous amount of sauce over hot steamed rice.
Perfect Steamed Rice
Makes 3 cups

• 1 cup long-grain rice
• 1½ cups water
• 2 bay leaves
• Pinch of salt

Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15-20 minutes. Remove from the heat, and keep covered for an additional 5 minutes. Remove the lid, cool for a few minutes, and then fluff the rice with a fork.

Chicken Sauce Piquante

2 Choices   Dan's Chicken Sauce Piquante Main Dishes & Casseroles Add to Recipe Box Viewed 27139 times Rate It! Submitted by Angela Propst in memory of my Dad, Dan Robicheaux on Sunday, April 03, 2005 MacGourmet users, drag image to your MacGourmet recipe box.

Makes: 8 servings Prep Time: 20 minutes Cook Time: 2 hours, 30 minutes Ready In: 2 hours, 50 minutes While I was growing up my dad, Dan Robicheaux (deceased), made this "sauce" when we'd camp, cooking over a campstove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquant cook-off with this recipe Ingredients 2 whole hens, cut up and excess fat removed 1/2 pound chicken liver optional 1 cup oil 1 cup onion chopped 1 bell pepper chopped 1 cup flour 1 can 15 oz tomato sauce 1 can Rotel tomatoes w/chilies 1 bay leaf 2 cloves mashed garlic 2 quarts water Tony Chachere seasoning to taste 1 bunch green onions chopped 2 - 8 ounce jars mushrooms 1 cup wine red or blush Directions Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (magnalite or black iron). Remove chicken from pan. Cook onion, onion tops, green pepper until golden brown in remaining oil. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed Rotel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients. Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice, green salad and garlic French bread. Chicken Sauce Piquante | Spicy Chicken Dinner with Rotel Tomatoes, Onions, Bell Peppers and Mushrooms Ingredients 1 four to five pound chicken, cut into pieces 1 cup oil 1 cup all-purpose flour 16 oz. tomato juice 10 oz. can Rotel tomatoes 2 cups onions, chopped 1 cup celery, chopped 1/2 cup bell pepper, chopped 1 four ounce can mushrooms 5 cups water 1/2 cup green onions, chopped 1/4 cup parsley, chopped Salt, red pepper, black pepper to taste Instructions Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8.

Pot Roasted Chicken with Bacon and Potatoes

 

Recipe: Pot Roasted Chicken with Bacon and Potatoes

©From the Kitchen of Deep South Dish

Prep time: 30 min |Cook time: 1 hour 40 min |

Yield: About 4 to 6 servings

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Ingredients

Brine:

• 6 cups of water
• 1/2 cup of packed brown sugar
• 1/4 cup of kosher salt
• Springs of fresh thyme, optional
• 1/2 teaspoon of whole peppercorns, optional

To 6 cups of cool, filtered water, add the brown sugar and kosher salt. Whisk until everything is dissolved; add in the thyme and peppercorns. Place the chicken into a gallon sized zippered bag and pour the brine over the chicken. Seal and place into a container in the refrigerator for about 3 hours, or up to 12 hours.

Casserole:

• 1 (4-5 pound) whole chicken
• Kosher salt and freshly cracked black pepper
• 3 cloves of garlic, smashed & peel removed
• 5 slices of bacon
• 1 cup of sliced onion
• 1 tablespoon of canola or vegetable oil
• 3 tablespoons of butter, softened at room temperature, divided
• 2 pounds of potatoes, sliced 1/4-inch thick
• 1/4 cup of water
• 2 sprigs of fresh parsley
• 2 sprigs of fresh thyme
• 2 small bay leaves
• 1 loaf of French bread

Instructions

Prepare the brine and add the chicken at least 3 hours before cooking. Before cooking, rinse well and pat dry with paper towels. Season the chicken cavity generously with salt and pepper and stuff the smashed garlic into the cavity; truss the chicken and set aside.

Preheat oven to 325 degrees F. Slice bacon into the bottom of a large skillet and lightly brown. Add onion and cook until slightly softened. Use a slotted spoon to transfer the bacon and onion to a Dutch oven. Add the oil and 1 tablespoon of the butter to the pan drippings in the skillet and add the chicken, browning on all sides, about 15 minutes total; remove and transfer to the Dutch oven. To the pan drippings in the skillet add the potatoes, sprinkle lightly with salt and pepper and toss to coat. Add water and bring to a boil. Cover the skillet and boil the potatoes for about 3 to 4 minutes to steam them. Add the remaining 2 tablespoons of butter to the potatoes; toss to coat completely. Transfer the potatoes to the Dutch oven, placing them around the chicken.

Sprinkle chicken with salt, add the parsley, thyme, and bay leaves; cover and place into the oven. Cook at 325 degrees F, covered, basting a couple of times with the pan juices, for about 1-1/4 to 1 hour 40 minutes, depending on the size chicken, or until chicken is cooked through. Carefully remove the chicken to a carving board, tent with aluminum foil and let rest for 5-10 minutes; cut into serving pieces.

If serving with French bread, while the chicken rests, turn the oven up to 400 degrees F, wrap French bread in aluminum foil and place in oven until warmed through. Transfer the chicken pieces to a platter, and using a slotted spoon, remove the potatoes and onion, placing those on the side of the chicken or in a separate serving dish. Pour the pan juices all over the top of the chicken, saving some to spoon over the individual servings, if desired. Remove and slice the hot French bread and use it to sop up the juices. Serve with a side salad or green vegetable.

Queso Taco Pasta Bake

Queso Taco Pasta Bake

http://picky-palate.com/2012/05/14/queso-taco-pasta-bake/

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 10 ounce can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.
3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.
4. Cook pasta according to package directions, drain and run under cold water.
5. Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.
Makes 8 servings