TROPICAL LIME CHICKEN

TROPICAL LIME CHICKEN
SALSA
1 can crushed pineapple, drained well
1 kiwi, chopped
2 green onions chopped
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
CHICKEN
3 tablespoons plus 1 1/2 teaspoons lime juice
1 tablespoon safflower oil
1 teaspoon lime zest
1/8 teaspoon sea salt
18 teaspoon white pepper
4 boneless, skinless chicken breasts

  • In a small bowl, combine the salsa ingredients. Chill until serving.
  • In a large ziploc bag combine chicken ingredients all together and marinade in refrigerator for 4 hours. 
  • Remove chicken from marinade.
  • Spray broiler pan with cooking spray.
  • Broil 3 inches from heat 5-6 minutes on each side.

MACARONI and CHEESE

MACARONI and CHEESE
UNIVERSAL COMFORT FOOD adapted from HAT CITY KITCHEN

1 pound elbow macaroni (cooked)
1 quart heavy cream
1 tablespoon onion powder
2 teaspoons garlic powder
¼ teaspoon nutmeg
¼ teaspoon paprika
1/8 teaspoon white pepper
2 teaspoons sea salt
1 tablespoon sugar
1 pound American cheese (shredded)
¼ cup Parmesan cheese
½ cup breadcrumbs
1 tablespoon powdered Parmesan cheese

  • Preheat oven to 350˚.
  • In a medium saucepan, heat cream to a simmer.   
  • Stir in seasonings and American cheese. Stir until well blended and melted.
  • Add macaroni and stir until noodles are well coated with cheese sauce. Divide between 8 ramekins. 
  • Mix Parmesan, powdered Parmesan cheese and breadcrumbs in a small bowl. Divide between the ramekins. 
  • Bake until breadcrumbs become golden brown, about 20-30 minutes. 
  • Serve warm.

TROPICAL LIME CHICKEN

TROPICAL LIME CHICKEN
SALSA
1 can crushed pineapple, drained well
1 kiwi, chopped
2 green onions chopped
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
CHICKEN
3 tablespoons plus 1 1/2 teaspoons lime juice
1 tablespoon safflower oil
1 teaspoon lime zest
1/8 teaspoon sea salt
18 teaspoon white pepper
4 boneless, skinless chicken breasts

  • In a small bowl, combine the salsa ingredients. Chill until serving.
  • In a large ziploc bag combine chicken ingredients all together and marinade in refrigerator for 4 hours. 
  • Remove chicken from marinade.
  • Spray broiler pan with cooking spray.
  • Broil 3 inches from heat 5-6 minutes on each side.

    HAT CITY KITCHEN’S MACARONI and CHEESE

    MACARONI and CHEESE
    UNIVERSAL COMFORT FOOD adapted from HAT CITY KITCHEN

    1 pound elbow macaroni (cooked)
    1 quart heavy cream
    1 tablespoon onion powder
    2 teaspoons garlic powder
    ¼ teaspoon nutmeg
    ¼ teaspoon paprika
    1/8 teaspoon white pepper
    2 teaspoons sea salt
    1 tablespoon sugar
    1 pound American cheese (shredded)
    ¼ cup Parmesan cheese
    ½ cup breadcrumbs
    1 tablespoon powdered Parmesan cheese

    • Preheat oven to 350˚.
    • In a medium saucepan, heat cream to a simmer.   
    • Stir in seasonings and American cheese. Stir until well blended and melted.
    • Add macaroni and stir until noodles are well coated with cheese sauce. Divide between 8 ramekins. 
    • Mix Parmesan, powdered Parmesan cheese and breadcrumbs in a small bowl. Divide between the ramekins. 
    • Bake until breadcrumbs become golden brown, about 20-30 minutes. 
    • Serve warm.

    CHICKEN MILANESE w/ KIWI CORN CHUTNEY

    MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.

    CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.

    GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy.
    CHICKEN MILANESE w/ KIWI CORN CHUTNEY

    flour for dredging
    2 large eggs, beaten
    1 1/2 cups plain bread crumbs
    Juice of 1 lemon
    Zest of 1 lemon
    1/2 cup chopped flat leaf parsley, finely chopped
    2 tablespoons chopped fresh tarragon or thyme, finely chopped
    2 cloves garlic, minced
    1/2 cup grated Parmesan cheese
    1 1/2 pounds chicken breasts, pounded thin
    2 tablespoons butter
    1 can Green Giant white shoepeg corn
    1 cup red onion, chopped 
    1 apple, chopped
    3 ripe heirloom tomatoes, chopped
    1/4 cup tarragon leaves
    1 kiwi, pureed
    salt and pepper

    • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
    • Add the bread crumbs and cheese.  Work with your fingers to blend well.
    • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
    • Season the chicken with salt and pepper.
    • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
    • In a large skillet, melt the butter over medium high heat.
    • Fry the chicken pieces for 3 minutes per side.
    • Puree the kiwi.
    • In a bowl combine the tomatoes, corn, apple, onion, lemon juice, kiwi puree and tarragon leaves.
    • Serve chicken over mashed potatoes with chutney on top.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    DATE BREAKFAST LUNCH DINNER
    Monday 9/3 CEREAL FRUIT & CHEESE CHICKEN WINGS w/ LEMON PARMESAN SAUCE
    Tuesday 9/4 TOAST LEFTOVERS APPLE & ONION CHICKEN
    Wednesday 9/5 YOGURT SOUP SALAD w/ BUTTERMILK COCONUT DRESSING
    Thursday 9/6 FRUIT CHEESE & FRUIT BAKED CHICKEN BREAST w/ PECAN DRESSING
    Friday 9/7 OATMEAL YOGURT PAN SEARED CHICKEN w/ LEMON GREEN ONION TAHINI
    Saturday 9/8 BLTE BAKE LEFTOVERS ROAST TURKEY BREAST w/ POTATOES, GREEN BEANS & MUSTARD PAN SAUCE
    Sunday 9/9 PANCAKES C.O.R.N. GINGER CHICKEN THIGHS w/ PARSNIPS

    SHABBY APPLE GIVEAWAY

    I was recently contacted by Katie from Shabby Apple and asked to look over their website to consider doing a giveaway on my blog for them.

    I loved it all!  Shabby Apple has sweet, flirty, feminine and retro designs that are extremely flattering in design. Their descriptions are extremely thorough and they offer a review section on each item.  They also have a sizing guide and advice for each dress that makes the whole process hassle free.

    One of the things I found most interesting is that they feature emerging designers.
    These are the 2 dresses I want to order for myself for my upcoming birthday.  The Heart of Me and Carnival by the emerging designer Carousel.

    If you’d like to win a $75 gift card for Shabby Apple all you have to do is:
    • visit their website and leave a comment telling me which item you’d like for yourself.
    • for an additional entry, blog about this giveaway.
    • for an additional entry, facebook this post.
    Be sure to leave me the links for each entry in the comments section.  It’s just that easy.  Those that enter will also be provided with a discount code at the end of the giveaway.  Good luck ladies!

    The giveaway will stay open for the next 2 weeks and the winner will be announced on 9/15/12.

    BEEF & CARROT RAGU

    In Italian cuisine, a ragù is a meat-based sauce, which is commonly served with pasta. Ragùs are many and varied. The commonalities among ragù recipes are all are meat-based and all are to be used as sauces for pasta.


    A ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid.  The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. 
    Characteristically, a ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.

    BEEF and CARROT RAGU
    1 1/2 pounds stew beef
    6 cloves garlic, minced
    1 package baby carrots, chopped
    3 large Roma tomatoes, chopped
    1 can tomato paste
    1 cup red wine
    salt and pepper

    • Cut beef into large bite sized chunks. The chunks will cook down quite a bit.
    • Place beef in slow cooker.
    • Top with garlic.
    • Generously sprinkle with salt and pepper. 
    • Top with carrots.
    • Top with tomato chunks.
    • Whisk together the wine and tomato sauce.  
    • Pour over top 
    • Cover and cook 3-4 hours on high or 7-8 hours on low.
    • Serve over egg noodles with a nice crusty baguette.

    MUSTARD MAYBE, Q-TIPS NEVER, TECHNOLOGY BITES ME IN THE BUTT, SERVICE DOGS & ENTITLEMENT ATTITUDE

    It must be the blue moon this month, but everywhere I look, people are grumpier, ruder and downright ignorant, everyone but my dogs!

    I’m a strange woman in as much as I’m not a “typical woman shopper” per se.  I make a list and stick to it.  I organize my list by like items and when I get to the store I just go down the list, toss the items in the basket and move on.  I also push my cart on the right side of the aisle (just like you drive a car) and if I need to stop to read a label, I make sure the cart is as far out of the way as possible.  I say excuse me if I need to reach near someone and try to smile and stay positive.   It’s just common courtesy.

    But damn if people aren’t trying their damnedest to push all the buttons this month!  One woman in particular parked her cart sideways in the middle of the already too narrow aisle and proceeded to walk up and down the aisle selecting multiple items to bring back to her cart and DAMN if she wasn’t the loudest and most obnoxious woman I’ve ever met when I scooted her cart to the side so I and several others could get by.  Another man was cutting all the corners on the aisles and ending up head on with all the shoppers who were acting as if people were going in 2 directions.

    Then, there’s the woman with 3 chihuahuas in a zippered stroller who claims they are service dogs and allowed into the grocery store.  She was neither blind, deaf or disabled.  The dogs by her own account they are just “cute” and couldn’t be left in the hot car while she grocery shopped.  HELLO?  Why not just leave them home?  

    Then there was the clerk at Best Buy who did his best to make me look like a fool and called me a liar when I asked for a specific part when my car alarm remote took a dump.  He continually argued that what I was trying to explain to him had never been available and that I didn’t know what I was talking about.  No wonder Best Buy is in so much financial trouble.  He said the only way to fix it was put in a new alarm and that it wasn’t possible to get a new remote for an existing alarm – what an idiot.  I did speak with the general manager, but then took my business to the mom and pop business further down the street.

    Last month I bought Q-tips at Target, house brand that were on sale for an incredible price.  Now I know why.  Very little cotton on the ends and the sticks break easily. Items like this really are better brand name while mustard according to hubby is fine house brand.

    And once again what’s up with checkers at Walmart who ONLY speak Spanish?  HELLO? We are in America, I’m paying with American money and expect to be spoken to in English.  And don’t even get me started on “entitlement attitude” of teenagers in particular, but others too.

    Now that rant aside, I am beginning to feel like a real human being again.  2 major surgeries and treatments (ovarian cancer and stomach reconstruction) in less than a year and a half has taken a serious toll on my energy and strength.  This last surgery in particular has messed with my favorite foods.  So, I’m really happy to be able to cook again even if hubby is the only one who gets the spicy flavorful parts.  I promise to get back to serious blogging soon!

    PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI

    PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
    1 teaspoon lemon juice
    4 skinless, boneless chicken breasts
    sea salt and pepper
    1/2 cup Panko crumbs
    1 JUMBO egg
    Baby Spinach
    3 tablespoons butter

    1/4 cup tahini
    6 tablespoons sesame seeds
    2 tablespoons safflower oil
    1 clove garlic, minced
    2 tablespoons lemon juice
    1 tablespoon sour cream
    3 green onions, minced

    • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
    • Shake frequently.
    • DO NOT BROWN. COOL!
    • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
    • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
    • Season to taste with salt and pepper.
    • Pound chicken breasts thin.
    • Beat egg to use as a wash on chicken breasts.
    • After egg washing chicken, dredge in Panko crumbs.
    • In a large skillet melt butter until sizzling.
    • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
    • Remove chicken.  Keep warm.
    • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
    • Plate spinach and then chicken.
    • Top with Tahini Sauce.