PINEAPPLE LEMON CHICKEN ~ BLOG 366.60

PINEAPPLE LEMON CHICKEN
3 pounds boneless, skinless chicken breasts
1 tablespoon cooking sherry
1 tablespoon Bragg’s liquid aminos
2 LARGE eggs
scant 1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups neutral oil

  • Whisk together the sherry and liquid aminos in a large bowl.
  • Add chicken and toss to coat. Let stand 15-30 minutes.
  • In a small bowl beat eggs with the cornstarch and baking powder until it is a smooth batter.
  • In a large skillet or wok heat oil to 350°.
  • Dip chicken in batter.
  • Fry until golden.
  • Discard oil.

1/3 cup sugar
1 tablespoon cornstarch
3/4-1 cup homemade chicken broth
Juice of 1 LARGE lemon
1 SMALL can crushed pineapple , drained, but reserved

1 LARGE lemon, sliced
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Combine reserved pineapple juice and enough broth to make 1 cup.
  • Whisk together the sugar, cornstarch, broth mixture, lemon juice and seasoning.
  • Heat oil in the same skillet or wok.
  • Add lemon slices for 30 seconds.
  • Slowly add cornstarch broth, cooking and stirring constantly until sauce becomes clear.
  • Pour over chicken and serve immediately.

HOT CHICKEN SALAD ~ BLOG 366.58

HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.

HAPPY HOMEMAKER MONDAY week 9 of 2024 ~ BLOG 366.57

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

We’re beginning our LONG journey to my uncle’s funeral today so this will be quick.

I think the weather will change hourly for the next several days. I am starting with a turtleneck, flannel, levis and Ugg’s. It is supposed to be exceptionally cold and snowy here this week with the latest storm moving in.

I’m feeling a little melancholy about what this weekend will bring emotionally. I also feel bad for hubby as Saturday is a BIG birthday for him, and no matter how we tried, we couldn’t arrange the service at any other time to accommodate everyone. As much as I LOVE to travel I’m not thrilled about traveling during this time of year, but you know my motto – IT IS WHAT IT IS! 😀

The weather on the other end of this trip will be much warmer so that also increases the amount of packing and layers necessary.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • Nothing to do this week or next, but will do a bit of recipe research while I’m gone. I will also visit my favorite spice shop and farmer’s market while I’m gone.

WHAT’S ON THE DVR/TV
  • Whatever is on in hotels for the first few nights.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 We’ll be on the road for the
 next several days so there
 is no menu except visiting some
 favorite old haunts along
 the way.
 Hubby’s birthday dinner is being set up by my cousin since we’ll all be together for the funeral.
I’ll take hubby someplace special tonight – just the 2 of us for his birthday.
DESSERT
 
 
 
chocolate cake of course

I found this fun alien #RailArt near the local lumber yard the other day and I planted a crocus, but it was a bit too soon. This is the prettiest it will ever be 🙁 Herbie on the other hand has mainly artificial flowers planted in it so looks absolutely adorable.

APPLE CIDER CHICKEN & DUMPLINGS ~ BLOG 366.54

APPLE CIDER CHICKEN & DUMPLINGS
8 chicken thighs
2 tablespoons butter
1 small red onion, chopped
1 stalk celery, FINELY chopped
2 tablespoons FRESH, FINELY chopped parsley
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour
3 cups homemade chicken bone broth
1 tablespoon apple cider vinegar
1 cup apple cider

  • Preheat oven to 350°.
  • Melt butter in a dutch oven.
  • Quickly sear chicken on both sides and set aside.
  • Add onion, celery, parsley, salt and pepper, to taste, stirring until vegetables are tender.
  • Sprinkle with flour and mix well.
  • Add broth, vinegar and cider, stirring to blend and bring to SLOW boil. Cook until slightly thickened.
  • Nestle chicken pieces into vegetables.
  • Cover and bake 30-45 minutes until chicken is cooked through.

DUMPLINGS
2 cups AP flour
1 tablespoon baking powder
FRESH ground sea salt and black pepper, to taste
1 tablespoon COLD butter
1 LARGE egg at room temperature, lightly beaten
2/3 cup WHOLE milk

  • Combine flour, baking powder, salt and pepper in a large bowl.
  • Cut butter in until coarse crumbs.
  • Whisk egg and milk together.
  • Stir milk mixture into dry ingredients JUST until moistened.
  • Increase oven to 425°.
  • Drop by mounds over chicken.
  • Bake uncovered 10 minutes.
  • Cover and bake 10 minutes more until toothpick comes out clean.

NOTE:

  • Boneless and skinless is my preference and requires less initial baking time, but if you really like a crispy skin go for it.
  • I also often add in carrots or butternut squash if I have it.

CHICKEN FLORENTINE & ARANCINI ~ BLOG 366.53

BE SURE AND READ THROUGH THE RECIPE FIRST. The Arancini takes the longest and requires the most attention so be sure and start with the rice!

ARANCINI makes 18 balls Adapted from Joanna Gaines
Total 2 hours and 50 minutes including cooling and chilling times Active 60-70 minutes

1 quart homemade bone chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced Vidalia onion (about 1/2 medium)
2 garlic clove, minced
1 cup Arborio rice
FRESH ground sea salt and black pepper, to taste
1 cup (4 ounces) Parmesan cheese, grated
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
Juice of 1 Meyer lemon
2 cups panko bread crumbs
1 cup all-purpose flour
3 LARGE eggs
3 cups Neutral oil, for deep-frying
2 cups Marinara Sauce, for serving

  • Bring the chicken stock to a simmer in a large pot.
  • In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat.
  • Add the onion and sauté, stirring, until translucent, 5 to 8 minutes.
  • Add the garlic and sauté 10 to 15 seconds, until tender.
  • Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly.
  • Season to taste with the FRESH ground salt and pepper.
  • Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes.
  • Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more.
  • When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
  • Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
  • Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
  • BREAK TIME 😀
  • Make a dredging station of the panko, flour and eggs. Be sure and season the flour and panko with FRESH ground salt and pepper.
  • Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. 
  • Freeze the risotto balls on a sheet pan for 10 minutes.
  • Dredge each risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Refrigerate while the oil heats.
  • Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
    Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry 4-6 minutes until deep golden brown.
  • Drain them on the paper towel-lined rack and season with salt and pepper to taste.
  • Serve hot with marinara or divide among plates and cover with the sauce.

CHICKEN FLORENTINE serves 4 Adapted from Joanna Gaines

2 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 LARGE  shallots (1/2 cup minced)
3-4 garlic cloves, minced
1 cup QUALITY dry white wine
1 cup heavy cream
4 cups baby spinach
1 tablespoon chopped FRESH parsley
Juice of 1 LARGE lemon

  • Heat the oil over medium-high heat in a large skillet.
  • Season the chicken with the FRESH sea salt and black pepper.
  • Dredge chicken pieces in the flour, shaking off any excess.
  • Place the chicken in the skillet and cook 4-5 minutes on each side until golden brown.
  • Transfer to a plate to cool and set aside.
  • Reduce the heat to medium and melt the butter in the same skillet.
  • Add the shallots and garlic, sautéing and stirring often, until just softened, about 2 minutes.
  • Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer 10 minutes until the liquid is reduced by half.
  • Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  • Remove the pan from the heat and add the spinach and remaining 3/4 teaspoon salt. Stir until the spinach is wilted.
  • Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
  • Sprinkle with the parsley and serve with the lemon wedges.