IMPERIAL CHICKEN aka BROWN BAG CHICKEN ~ VINTAGE RECIPE THURSDAY & MAGAZINE MONDAY

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try.  I’ve adapted it to my love of skinless, boneless chicken.

IMPERIAL CHICKEN
1 cup dried bread crumbs (I use my stale sourdough ends and made my own)
4 skinless, boneless chicken breasts
1/3 cup butter, melted
1 clove garlic, minced
1/3 cup grated Parmesan cheese
3 tablespoons minced parsley
1 teaspoon sea salt
1 teaspoon white pepper
large brown paper lunch sack, new and clean
PURE
  • Preheat oven to 350 degrees.
  • In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
  • Spray the inside of the paper bag with PURE really well.
  • Dip chicken into melted butter and then into bread crumbs.
  • Place chicken pieces in the bag, fold over and close tightly.
  • Bake 30-45 minutes.  Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.
aprons 3

SUN DRIED TOMATO PASTA SALAD

I was over visiting Mrs. B this morning when one of her recipes gave me an idea for one of my own.  Her used pesto and for some reason though I love all food, I HATE pesto – sorry guys.  I also thought I’d take it to the potluck going on over at Mommy’s Kitchen. It looks a little bland, but it was quite tasty.

SUN DRIED TOMATO PASTA SALAD

8 ounces rigatoni, cooked al dente
1 large cucumber, skinned and chopped
1 bunch green onions, sliced thin
2 large Roma tomatoes, chopped
1/3 cup shredded cheese of choice(I used Parmesan)
1/4 cup mayonnaise
2 tablespoons Classico sun-dried tomato pesto
salt and pepper to taste
  • Whisk together the mayonnaise, sun-dried tomato pesto, salt and pepper.
  • Prepare the pasta per package directions. Drain and cool.
  • Prepare vegetables.
  • Toss vegetables, pasta and sauce together until well blended.
  • Chill & Enjoy!

aprons 3

STEAMED ARTICHOKES & CREAM OF ARTICHOKE SOUP

I had made out my menus for the week and then WHAM the new sale ads came from my local stores. There are 3 stores all within 5 miles which makes it soooooooooo easy to make a list for each and get the best sales. Then I walked in to my favorite one and saw these as an unadvertised special. My taste buds became instantly alert and drooling as my mind was saying be careful they have been so expensive lately. Some stores have actually been charging up to $5 for a medium size artichoke. So when I read the sign for these extra large babies and saw 2/$3 I quickly amended my menus to include these babies.

The first night we had Shrimp Scampi and I kept the leftover scampi drippings and heart from the first artichoke we steamed to use as a base for the soup. I was afraid that because they were sooooooooooooo large they would be flavorless and tough, but it was just the opposite, they had more flavor than I can remember in a long time. Now I have a sneaky suspicion that many restaurants add a touch of food color as mine turned out a very pale green.

So for tonight, we’re having:

CREAM OF ARTICHOKE SOUP
6 large artichokes
1 Vidalia onion, diced
1 teaspoon sea salt
1/4 teaspoon white pepper
2 tablespoons canola oil
Juice of 1 large lemon (3 tablespoons)
2 + 1 cloves garlic, minced
2 cups chicken stock
1 cup long grain rice*optional
1 cup heavy cream

  • Prepare the artichokes for steaming: Remove and discard tough outer leaves of the artichokes.
  • Bring 1-2″ of water to boil in a pot large enough for all the artichokes. Add 2 cloves minced garlic, salt, pepper, 2 tablespoons of the lemon juice, and oil. Place artichokes on steaming apparatus in pot, cover tightly, and steam 45 minutes or so.
  • Remove artichokes and allow them to cool sufficiently to be handled.
  • Scrape the tender artichoke “meat” from the inside of each leaf (I use a heavy knife for this). If the steamed artichokes are particularly tender, you may be able to dispense with the scraping and just cut off the top portions of the leaves.
  • Puree the artichoke “meat” and artichoke hearts with the onion, 1 clove minced garlic and chicken stock.
  • Add rice and the final tablespoon of lemon juice.
  • Simmer over low heat for about 1 hour.
  • Add cream, adjust salt and pepper, and serve.
  • Add a dollop of sour cream and garnish with chives or parsley.

aprons 3

FIRE DAY FRIDAYS

Later this week we are losing our resident baker, Kristen to her Harried Homemaker life.  She has been a great asset to OUR Krazy kitchen and will be sorely missed.  We wish her well and hope she’ll visit often.  We are also blessed to be gaining Chris from Nibble Me This as our new resident grill master and another male voice.  Dave from My Year on The Grill and right here on Thursdays for I CAN COOK THAT! is our other resident grill master, but that silly tropical island has a rule about grilling and he’s being so good to abide by it.  He must be going through withdrawals by now though!  Be sure to join us for FIRE DAY FRIDAYS here at OUR Krazy kitchen.

SLOW COOKED MEAT BALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.

SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Form into 1 1/2 inch meatballs.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
*I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!

AND DON’T MISS YOUR CHANCE TO ENTER:


I was recently made aware that there is a wonderful online shopping experience available right from your desk top. Whether you are looking for TV stands, dining room furniture or cookware, they have it all.
Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites from CSN stores and so are yours!


Maybe you need a new spice rack like this one? How can you get it for free? By joining in on this giveaway of course! The winner receives a $60 gift certificate for them to use as they wish on any of the CSN.stores websites.

Kamenstein 16 Jar Acadia Wood Spice Rack

Want to enter? Head on over to 3 Sides of Crazy for YOUR chance!
aprons 3

CATCH OF THE DAY & TURKEY VULTURES


Is hosted by Misty at Camera Critters

I was supposed to be at the beach this morning. Unfortunately the fog rolled in and postponed that trip, but I was rewarded by capturing these turkey vultures fighting over a catfish. When the fight was over they went their separate ways, each with half a fish!

The this afternoon I caught this guy (blue heron) catching the fish and then the turkey vultures were stealing it from him. He resorted to catching smaller fish after that.

RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

aprons 3

Italian Tomato Pie – Simple Saturday

T’is the season for nice fresh tomatoes! This recipe originated from a basic tomato pie, but has taken twists and turns along the way. It’s so good – definitely a must try!

Ingredients

  • 4 tomatoes, thinly sliced
  • 1/2 cup fresh basil leaves, chopped
  • 2 chopped green onions (more or less to taste)
  • 2 cloves finely minced garlic
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 1/2 pound bacon, cooked, drained and crumbled
  • Salt, pepper, oregano
  • 1 (9-inch) pre-baked deep dish pie shell

Directions

Preheat oven to 350 degrees.
Slice tomatoes and season with salt. Layer the tomato slices, basil, onion, bacon, ricotta and 1/2 mozzarella in pie shell. Add another layer of tomato, top with remaining mozzarella cheese and sprinkle with oregano and pepper. Bake for 30 minutes or until bubbly and browned.
Additional options – this can be made without the bacon, cheddar cheese can be added if desired, ricotta can be replaced with mayo for a more traditional tomato pie, and it can be made with or with without a top crust.
Enjoy!

CHINESE CHICKEN SALAD

Dave over at My Year on the Grill has been running several posts about those grocery rotisserie chickens. I too use them endlessly! Especially in salads and casseroles. I buy them of an evening just after they’ mark them half price, bring them home, strip them and freeze them in usable recipe proportions. It makes life so easy!
CHINESE CHICKEN SALAD

SALAD
1 head NAPA cabbage
1/2 cup bean sprouts
1 cup snow peas, halved
1 bunch green onions, sliced
1 can mandarin oranges, drained well*
2 cups shredded rotisserie chicken
1/4 cup crushed cashews
Crispy Wonton strips
DRESSING
1/3 cup granulated white sugar
1/3 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons water
few sprinkles white pepper

  • Toss salad ingredients together except the crispy wonton noodles.
  • Pour on dressing and toss again.
  • Top with wonton noodles.

*I often use fresh cutie tangerines and when I do, I peel them and soak them in the dressing before I prepare the salad.
aprons 3

CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.




PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

aprons 3