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Greek Chicken Thighs with Lemon, Capers, and Feta

Greek Chicken Thighs with Lemon, Capers, and Feta

by Pam on April 4, 2013

I found another Cooking Light recipe on My Recipes[1] that looked delicious and interesting. I adapted it quite a bit to suit my families tastes and it turned out excellent. Both of my kids gobbled up their chicken and my husband had seconds. The chicken was tender and the sauce helped make it juicy and flavorful. I loved the combination of garlic, capers, and lemon and thought the feta topped it off nicely. This recipe is a keeper and I will be making it again – SOON. I  served it with the Quinoa with Roasted Garlic, Spinach, Tomatoes, and Pine Nuts[2] for a healthy and delicious meal.

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly  for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.

 



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Greek Chicken Thighs with Lemon, Capers, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

5 boneless, skinless chicken thighs, flattened & trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
2 tbsp flour
1 tbsp + 1 tsp olive oil
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 1/2 cups of chicken broth
3 tbsp fresh lemon juice
Feta cheese
Fresh parsley

Directions:

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light – My Recipes

References

  1. ^ My Recipes (www.myrecipes.com)
  2. ^ Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pork Tenderloin Diane

Pork Tenderloin Diane

by Pam on November 5, 2013

I picked up a pork tenderloin from the store and went in search of a quick and simple recipe online. I found this one at Allrecipes[1] that looked perfect. I couldn’t believe how fast this was to prepare and how delicious it was. This is a dish worthy of company and so easy too! We all thought the pork was very tender and the sauce made it extra delicious. I served it with rice and a tossed salad for a healthy and delicious meal.

Remove the silverskin from the pork tenderloin (click this link for instructions[2]). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.

 



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Pork Tenderloin Diane




Yield: 4

Prep Time: 5 min.

Total Time: 10 min.



Ingredients:

1 pork tenderloin, silverskin removed and cut into 8 pieces
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 tbsp butter
1/2 tbsp olive oil
3 tbsp chicken broth
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Dijon-style mustard
1 tbsp fresh parsley, minced

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes

References

  1. ^ Allrecipes (allrecipes.com)
  2. ^ (click this link for instructions (www.learninghowtocook.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Asian Chicken Sandwich

Asian Chicken Sandwich

by Pam on April 25, 2013

I found this recipe on Use Real Butter[1] that looked too good to resist. I adapted it to use what I had on hand and to work best with our tastes. The sriracha mayonnaise was out of this world amazing and I can’t wait to try it on sandwiches and other things soon. The slaw had a nice soy and ginger flavor and the chicken was crispy and tender without being greasy. The combination of  the ingredients together was fantastic. My husband ABSOLUTELY LOVED these chicken sandwiches and even took the leftovers to work the following day. My kids both gobbled their sandwiches up and I didn’t leave a single crumb on my plate. These will definitely be on our dinner table again VERY SOON.

See the bottom of this post for the Giveaway information. Good luck!

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the panko adhere to the chicken. 

After the chicken has been in the refrigerator for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.  Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy. 

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



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Asian Chicken Sandwich




Yield: 8

Prep Time: 15 min.

Cook Time: 15 min.



Ingredients:

Panko Crusted Chicken:

2 tbsp canola oil, divided
2 boneless skinless chicken breasts, cut in half lengthwise, cut in half again
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 cup of flour
1 egg
1 tbsp milk
1 1/2 cups of plain panko crumbs
Hamburger buns

Asian Cabbage Slaw:

2 cups of coleslaw mix (green & purple cabbage and carrots, shredded)
2 stalks green onions, minced
1/4 cup fresh cilantro, chopped
1 tsp fresh ginger, grated
1 tbsp soy sauce
Juice from 1/2 a lime
3 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds

Sriracha Mayonnaise:

1/2 cup of mayonnaise
Sriracha, to taste

Directions:

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the chicken.

After the chicken has been in the refirgerotor for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired. Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy.

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

GIVEAWAY CLOSED – WINNER ANNOUNCED:

    

Jennifer from Knotty Daughters [4] is giving one of my readers an apron of your choice from her website[5]. All you have to do to enter this contest is to comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 28, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Knotty Daughters.

Good luck!!!

GIVEAWAY CLOSED – WINNER ANNOUNCED:

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  4. ^ Knotty Daughters (www.knottydaughters.com)
  5. ^ website (www.knottydaughters.com)