Chicken with lemon garlic sauce

April 29, 2013 by

A Pinch of Joy Chicken with Lemon Garlic Sauce

What’s in a name?  I was looking for something familiar with a twist to serve for Bytes’ birthday dinner.  Flipping through a stack of recipes I saw Chicken Piccata  Ummm – don’t think so – sounds like directions for playing piano.  When the same recipe popped up again I took another look.  Oh, it’s chicken with a lemon garlic sauce.  I can do that!  Picatta, loosely translated, means zesty.  This dish has a lemon lilt flavored with fullbodied garlic.  Light but definitely zesty, by whatever name you call it.       

I had never noticed chicken cutlets in the grocery store before.  However, they were in the freezer in all three of the grocery stores I frequent.  I spend a lot of time reading labels, but not looking at frozen chicken apparently!   A cutlet is about a quarter inch thick up to about half an inch thick.  They are around four inches by four inches. You’ll want thin pieces of meat because you will be cooking this dish quickly.   If you cannot find chicken cutlets in your grocer’s freezer, you can slice half  a chicken breast into thin pieces ½ inch or less. 

This is a dish that keeps you moving!  Gather and prepare all ingredients and bring all utensils to hand before starting.  When you dredge, just dust the entire surface of the chicken lightly.  Too much flour makes everything gummy.  You want just enough to hasten browning.  Cook one or two minutes on each side depending on the thickness of the meat.  Overcooking will make the meat tough and ruin the dish.  When lightly browned removed to a plate and cover.

Deglazing is not as mysterious as it sounds. It’s just loosening any bits of browned chicken on the bottom of the pan by using a liquid to take it up.  Takes about 2 minutes.  Then add the rest of the ingredients to make the sauce.  Boomerang the chicken gently back into the sauce to heat and finish cooking.  Then arrange it on the serving platter.  Slide the already thinly sliced lemon into the sauce with the butter.  Stir a bit until the butter is almost melted.  The lemon slices will be soft but still intact.  Remove and quickly arrange on top of the cooked chicken.   By now the butter will finish melting.  Stir and pour the sauce over the chicken.  Sprinkle with fresh snipped parsley (I forgot and the parsley got tucked on the plate instead!). 

Serve hot.

Total time elapsed?  Twenty minutes.  Time well spent.

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Chicken with lemon garlic sauce

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1 cutlet

Chicken with lemon garlic sauce

A light and tender chicken dish, with subtle lemon and robust garlic flavor.

Ingredients

  • 4 chicken cutlets
  • 2 Tablespoons vegetable oil
  • ¼ cup flour
  • Salt and pepper to taste
    • Deglaze
  • ¼ cup low sodium chicken broth or white wine
  • 1 teaspoon minced garlic
    • Sauce
  • ½ cup low sodium chicken broth
  • 2 Tablespoons fresh lemon juice
    • Finish
  • 2 Tablespoons Butter
  • Fresh lemon slices
  • Chopped parsley

Instructions

  1. Season chicken with salt and pepper, then lightly dredge with flour.
  2. Pour vegetable oil into skillet and heat over medium flame.
  3. Saute cutlets about 3 minutes on each side. Cutlets will be lightly browned. Remove to warm plate and cover.
  4. Pour off any remaining oil.
  5. Deglaze pan by pouring in ¼ cup white wine or chicken broth to which minced garlic is added. Cook about two minutes. Garlic will be slightly brown and broth will be almost gone.
  6. Add ½ cup broth and lemon juice. Return cutlets to pan and cook on each side about two minutes. Transfer to warm serving plate.
  7. Add butter and lemon slices to skillet. When butter is melted, lift out lemon slices and arrange on top of chicken. Pour sauce over lemons and chicken.
  8. Garnish with chopped fresh parsley, if desired.

Notes

Also known as Chicken Picatta. Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/04/chicken-with-lemon-garlic-sauce/

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Ham and Parmesan Mini Quiche

April 9, 2013 by

A Pinch of Joy: Ham and Parmesan Mini Quiche

 A platter of these little quiche looks quite elegant on a table for a shower or tea party.   They are surprisingly filling so they are perfect for a small dinner party celebrating Mother’s Day, birthday or other special occasion.  Be prepared as the hostess though.  Do NOT worry when the room goes silent. That’s every hostess nightmare.  But this time everyone is just focused on the creamy wonder of this little quiche!  They are unbelievably good!  And so easy to make!  I recently  made them three times in one month and looked for excuses to make them again.   They are that good and every bit as good when served to the family, too.   

Cut

Using refrigerated pie dough makes things extra easy.  Yes, you can warm the dough in the microwave according to package directions, but it is much more uniform and better if you let  it come to room temperature on the counter before unrolling it.  Don’t have a four inch cookie cutter?  I don’t either.  So I used a sharp knife and cut around a four inch bowl.

Ham and Parmesan Mini Quiche

 

I also do not have 4” tart pans, but do have 3 ½ inch ramekins so that is what I used.  This made the quiche a little deeper than the fairly shallow four inch tart pan.  This affects the baking temperature.  NOTE the difference:  4 inch – bake at 350 for the times given.  3/12 inch – bake at 375 for the times given.   When done, the crust will be golden, the center will be puffed and set.  When you shake the pan, the center may move slightly but it will not be liquid.  The quiche filling will continue to cook a bit after you remove the mini quiche from the oven.

Don’t skip searing the ham because it really brings out the full flavor.  Use good quality grated parmesan cheese.  I have not tried this with anything but cream because it lifts the flavor and texture to celestial heights.  If I only had half and half in the refrigerator, I would use it instead – but I am daring like that! I have served them in the ramekin to help keep them warm, but they are much prettier when removed and placed on a platter.   Snip a bit of fresh dill, green parsley or chives across the top before serving – just enough to accent the perfect golden colors of the crust and filling. 

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Ham and Parmesan Mini Quiche

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 8 servings

Serving Size: 1 mini quiche

Ham and Parmesan Mini Quiche

Elegant and easy to prepare, this makes a statement on your brunch or party table. Be prepared for the room to fall silent as everyone savors the perfectly balanced flavors and flaky crust!

Ingredients

  • 1 14 ounce package refrigerated pie dough
  • 1 cup ham, diced small (aout ¼ inch cubes)
  • 1 cup shredded parmesan cheese
  • 1 ¼ cup heavy cream
  • 3 eggs
  • ½ teaspoon salt
  • Pinch of ground black pepper

Instructions

  1. Cube ham. Spray small skillet with cooking spray, sear ham over medium heat until lightly browned.
  2. Preheat oven to 375 degrees.
  3. Unroll room temperature pie dough on a lightly floured surface. Cut eight four inch circles. Press each circle into a four inch tart pan or equivalent.
  4. Place 1 tablespoon ham and 2 tablespoons of cheese in each prepared tart pan.
  5. In a medium bowl, combine cream, eggs, salt and pepper whisking well.
  6. Divide egg mixture evenly among tart pans placed on a rimmed baking sheet.
  7. Bake until quiches are set and slightly puffed, 15-18 minutes.
  8. Serve hot.

Notes

Charlene Vance @ A Pinch of Joy

http://www.apinchofjoy.com/2013/04/ham-and-parmesan-mini-quiche/

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Easter Breakfast Casserole

March 19, 2013 by

A Pinch of Joy: Easter Breakfast Casserole

One of my Colorado cousins made this casserole for breakfast when we were guests in her home.  It was wonderful and I made it just the way she did for a time.  She included 1 tablespoon Worcestershire sauce and a small onion (about 1/3 cup) diced finely.   Then I got acquainted with church kitchens and things changed!  First to go, of course, were the onions and the Worcestershire sauce.  Some people didn’t like onions and some couldn’t handle the peppery flavor of the Worcestershire.  But the heart and warmth was still there.

This is a very popular dish for youth groups to prepare when they are charged with providing Easter breakfast.  It is perfect for that because it can be made the night before and is easy to make by kids who have little to no kitchen experience.

The recipe continued to evolve  mostly through necessity. Like using donated ingredients.  The original recipe called for eight slices of bread.  Do you know how many varieties of bread in how many different sizes Moms have on hand when a teen tells them they need a loaf of bread in half an hour?  Hence the cubes and measurements.  If the bread is moist, go for the full four cups, if it is on the dry side lean more toward 3/12 cups.  Same with cheese.  Have slices instead of shreds?  A sharp knife and quick work makes two cups of strips.  Not enough cheddar.  Any yellow cheese will work.  Somebody brings in mozzarella or Swiss?  Mix it in with the yellow cheese.  And divide it among a couple of batches.  Lesson learned?  Everyone is welcome and whatever you have to contribute to the group is important!

One church full of great cooks with many years of experience documented their favorites well.  The casseroles were setting on the counter waiting for me to put them in the refrigerator  while we closed our youth meeting.  One of the octogenarians noted for her culinary skill, generous heart and frugal ways was  hanging around in the background as the kids charged out.  We chatted as I broke out the aluminum foil.  Then she asked me if we had used the recipe from the notebook in the drawer.  Oh yes, mam, I said, we followed it perfectly.

Well, honey, she said, I always add one more.

One more what? I asked.

Whatever it needs, she said.

And that day, Gladys taught me to tilt the pans.  If the bread was moist and some of the custard collected in the corner, all was well.  If the bread looked dry and there was no excess custard, we mixed more custard using one egg to half a cup of milk and added it to the pan. A bare spot got a handful of cheese.  When the casseroles suited her, I prepared to add the foil.  Gladys asked if I had butter.  Uh no – there is some margarine in the refrigerator to slice over the top.  Why?

Because, Gladys said, you need to melt a stick of butter for each of those pans and pour the whole thing over the top.    Use the best and be generous.   Now, there’ll be some butter in the refrigerator when you come in the morning.  I’ll pick up some when I get the expired bread from the grocery for the homeless shelter tonight.  You’re welcome, honey.  Gladys patted my arm,  wisped up the stairs and out the door to the next good deed.

Isn’t that a perfect lesson for Easter Morn??

One more thing –  given generously.

And that’s why there are seven eggs in this recipe’s final version  instead of the original six.

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Easter Breakfast Casserole

Cook Time: 45 minutes

Yield: 8 servings

Easter Breakfast Casserole

A hearty, hot breakfast casserole perfect anytime.

Ingredients

  • 4 cups bread cubes
  • 1 cup diced ham
  • 2 cups shredded cheddar cheese
  • 2 cups milk
  • 7 eggs beaten
  • ½ teaspoon salt
  • ½ cup butter melted

Instructions

  1. Break or cut bread into bite sized cubes.
  2. Place in a greased 9x13 inch baking dish.
  3. Dice ham into small cubes between ½ and ¼ inches to make 1 cup. Layer evenly over bread cubes.
  4. Sprinkle cheese evenly over bread and ham.
  5. Combine eggs, milk and salt, whisking until well mixed. Pour over bread, ham and cheese layers. Cover with aluminum foil and refrigerate overnight.
  6. Remove foil, melt butter and pour over top of casserole before baking.
  7. Bake at 350 degrees for 45 minutes or until golden brown and set in the middle.

Notes

Charlene A Pinch of Joy

http://www.apinchofjoy.com/2013/03/easter-breakfast-casserole/

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Aloha Chicken with pineapple and honey

February 26, 2013 by

Chicken with pineapple and honey Crockpot or Baked A Pinch of Joy

This recipe started out as a crockpot recipe.  It was definitely good!  However, I use my crockpot most frequently when I am going to be tied up most of the day.  You do not want to overcook this one. So I converted it to an oven baked chicken.  I know, I know.  . . . swimming upstream again.  That is backwards to what most cooks do.  But what can I say?  It’s really good either way, baked makes a beautiful presentation for guests (and fits my schedule), crockpot is convenient for family (and might fit your schedule).  Besides, polite persons don’t say anything with their mouth full.  So. . . . . you choose which way you want to cook it and we’ll both be happy campers!  With full tummies.

I’ve increased the pineapple for this recipe because we happen to really like pineapple.  It’s not something we eat a lot, so when I do use it I tend to make a statement!  I use a large can (20 ounces) and partially drain it. I don’t measure, just eyeball it but if you prefer a more formal approach you’ll want at least 1/3 cup of pineapple juice.  If you want, you can decrease the pineapple to one 8 ounce can but don’t drain it.  I’ve also used pineapple tidbits because that’s what I had on hand – works too.  You get the flavor but the tidbits are more likely to be part of the sauce rather than covering the chicken.   Serve with colorful vegetables and plenty of brown rice to soak up the sauce.

I hope you get the idea as you peruse this blog that food is not something that requires a rigid approach but rather food fits into the flow of the rest of our lives. Take time to fuss when you have time.  Don’t apologize if you find you are fitting a meal into a hectic day.  Do the best you can.   Use what you have on hand.  Don’t be afraid to experiment.  Change things so they fit your family.  If things don’t work out the way you thought it would, laugh about it.  There is always another meal.  Food should bring a pinch of joy into our day!

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Aloha Chicken with pineapple and honey

Cook Time: 50 minutes

Yield: 8 servings

Aloha Chicken with pineapple and honey

Ingredients

  • 3 pounds boneless skinless chicken breast or breast tenders, thawed
  • 1 20 ounce can crushed pineapple, partially drained
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon mustard
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper
  • ¾ cup brown sugar
  • 1/4 cup butter, melted
  • 1/3 cup honey
  • 1/3 cup lemon juice

Instructions

    Baked directions
  1. Turn oven on to 350 degrees.
  2. Spray 9x13 inch pan with cooking spray
  3. If using whole chicken breast cut in 2 inch strips for even baking.
  4. Place chicken in pan and add undrained pineapple.
  5. Melt butter in microwave.
  6. Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple.
  7. Sprinkle brown sugar over top of chicken and sauce.
  8. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until chicken is done and pineapple is lightly browned.
  9. Serves 8
    10. Crockpot directions
  10. Spray slow cooker or line with cooking bag.
  11. Add chicken and undrained pineapple.
  12. Melt butter in microwave.
  13. Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple in slow cooker.
  14. Spread brown sugar over top of chicken and sauce.
  15. Cover and cook on low for 4 hours or until chicken is thoroughly cooked.
  16. Serves 8
http://www.apinchofjoy.com/2013/02/aloha-chicken-with-pineapple-and-honey/

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Scottsdale Potatoes – Hashbrown potato casserole

December 18, 2012 by

Baked Hash Browns with Cheese

 My  mother was introduced to these creamy, cheesy potatoes while visiting family in Arizona.  Apparently that’s where they got the name Scottsdale!  She always called them that and I have seen them in some old cookbooks with that name.  Recently I’ve seen them labeled Funeral Potatoes – a name which belies their yumminess but apparently takes into account the fact that it can satisfy large numbers.  The recipe can be assembled ahead of time and baked while other foods are being prepared.

If you want a holiday or family dinner dish that travels well – this is it.  Bake it at home and carry it hot or let it cool and warm it when you arrive.  Or assemble it at home and bake when you arrive, depending on your schedule and the hostess’s oven space.

It also makes a comforting addition to any meal –especially when the weather is cold outside.  I make it and we will eat several meals (with moderate portions)  from it because the “leftovers” are almost as good as the first time fresh out of the oven.  You can also add around 2 cups of browned ground beef to the mixture or 1 – 2 cups of diced ham to make this a main dish.   And you can enforce portion control by baking the potatoes in serving size baking dishes.  I added ground beef and did the serving size dishes for the photo.  You can also put them in tart pans and bake them crispy to make an appetizer.   Love these ‘taters!

I prefer the shredded hash browns because I like the texture of them in the finished dish over the diced hash browns. I don’t have a huge mixing bowl, so I spread half the frozen potatoes in the greased 9×13 pan and the rest in my large mixing bowl. Either cream of chicken (lighter flavor) or cream of mushroom soup (deeper flavor) will work.  I also like to buy the cream of chicken with garlic or with herbs for a nice flavor change.  Add all the remaining ingredients to the shredded hash browns in the mixing bowl – EXCEPT the melted butter.  When you have everything mixed, spread it over the potatoes in the 9×13 pan.  Everything melds together while baking.  Melt butter in microwave.  Timing may vary according to your microwave – mine takes about 30 seconds at 75% power.  Pour melted butter evenly over casserole.  I like to leave the top plain, but the original recipe called for 2 cups of finely crushed cornflakes spread over the top.

 If feeding large quantities meets your requirements, go to my facebook page and “like” to access the Exclusive Downloads.  There you will find a Scottsdale Cheesy Potato recipe to feed one hundred people from my mother’s church cookbook (so you know it is good!)

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

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Scottsdale Cheesy Potatoes

Ingredients

  • 1 32 ounce bag frozen hash brown potatoes
  • 1 can cream of chicken or cream of mushroom soup
  • 1 16 ounce container sour cream
  • 2 cup shredded cheddar cheese
  • ¼ cup chopped onion
  • ¼ teaspoon pepper
  • 1 tsp salt
  • ½ cup butter or margarine melted

Instructions

  1. Mix all ingredients except melted butter.
  2. Spray 9x13 baking pan with cooking spray.
  3. Spread casserole evenly into pan.
  4. Melt butter in microwave and pour evenly over casserole.
  5. Bake at 350 degrees for 40-45 minutes.
  6. An alternate recipe calls for a topping of 2 cups of finely crushed cornflakes spread over the top.
http://www.apinchofjoy.com/2012/12/scottsdale-potatoes/

 

 

 

 

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Pierogies and Sausage

October 8, 2012 by

Sausage and Pierogies

Happy Pierogie Day!  I don’t know who decides these things, but when I read that October 8 was the day for pierogies I knew I had to share this recipe.

I was introduced to pierogies a few years ago on a Vacation Bible School message board.  One woman noted that she had spent so much time preparing for VBS  that she would have to pull out her busy day recipe.  Someone pressed her and she said they were having pierogies and sausage.  It would take her a breezy fifteen minutes to get a meal on the table that everyone loved.  Quick, easy and good . . . everyone was all over that!  Over the next couple of days there were reports of everyone’s pierogies dinner.  The moderators probably wondered if their company boards had been confused with a cooking forum!

Since I’d never heard of  pierogies before, I had to find out what it was.  Pierogi is one of the national dishes of Poland.  It’s spelled a variety of ways and the word is considered plural because you can’t eat just one!  Americans add the “es” so when you shop, look for pierogies.  It’s similar to the Italian ravioli in that small bits of dough are folded around a filling. Pierogi filling can be anything from sausage to fruit. Fruit pierogies are served with butter and sugar, other pierogies are served with butter and bacon crumbles.  In the US and Canada, the most popular filling is potato, often mixed with onion, some kind of cheese and perhaps a bit of other vegetables.

When I bought pierogies last, the checkout clerk told me her boyfriend’s mom made homemade pierogies.  They were the best she said!  Checkout girl raved about them and said she really was sorry that she had to break up with the guy because that meant no more homemade pierogies.  I asked what his mom served with her pierogies.   Grilled steak.  Well, back to the mundane but pretty darn good sausage.

I buy the long u-shaped sausages – the ones in a 16 ounce package –  and slice them about half an inch thick on the diagonal.  The diagonal lets more of the sausage itself touch the surface of the frying pan.  I use a large pan with about a tablespoon of olive oil in the bottom over a medium high heat.  When the sausage is warm and beginning to brown I push it up the sides of the pan to keep it warm.  Add another tablespoon of olive oil and a box of frozen pierogies, couple at a time, laying them out flat.  Let the pierogies cook and begin to thaw before turning them over. Adjust the heat if necessary to keep them from over browning.  Turn a few at a time to keep from tearing them and let them cook a bit on the other side.  Then I flip them again, mixing the sausages in with the pierogies.  Let the sausages and and the pierogies brown and begin turning a few at a time to keep the browning even.  You can cover the skillet in between flips.  The whole process does take about fifteen minutes and you can set the table, and pull together a salad in between.

We had our sausage and pierogies last night with Sunny Broccoli Salad that I made ahead of time and fresh apple slices.   I have also baked pierogies to serve with fish or as a side dish with some other baked dish.  Spray both sides of the pierogies with butter flavored spray before baking according to directions.  The crust is “crispier” when baked – a different dish than the sauted pierogie, but we like it too.  I’ve used the regular pierogies, but we like the mini ones better for some reason.

How do you serve your pierogies?  Or are you going “huh?” like I did when I first heard of them?

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Pierogies and Sausage

Pierogies and Sausage

Ingredients

  • 1 package of tube sausage, precooked, 16 ounce
  • 1 package of pierogies, at least 12 ounces
  • 2 tablespoons of olive oil, or your preferred cooking oil.

Instructions

  1. Slice sausage into half inch slices on the diagonal.
  2. Put one tablespoon of oil in large skillet over medium high heat and add sausage.
  3. When sausage begins to brown push it up the sides and add another tablespoon of oil. Add pierogies a few at a time, laying them flat.
  4. Let pierogies cook until they begin to thaw. The color becomes more translucent and the pierogie pliable. Turn to other side until thawing is complete and they begin to brown.
  5. Turn again and mix in sausages.
  6. Monitor the sausage and pierogies turning as necessary until browned and cooked, depending on size of meat and pierogies.
  7. Serve hot.
http://www.apinchofjoy.com/2012/10/pierogies-and-sausage/

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Quick Cheeseburger Quiche

September 11, 2012 by

Cheeseburger Impossible Pie

This was probably originally a Bisquik Impossible recipe, but we’ve always called it quiche.  Maybe to fool the mommy cook – or the small diners and their daddy –  into thinking there was  an exotic gourmet dish on the table in the after work scramble!   When I started looking for lower carb options, this recipe surprisingly filled the bill!  It is 13 carbs per serving and has 22 grams of protein to recommend it – besides its tasty heartiness.  This goes together quickly – especially if you keep browned ground beef on hand.   It’s a great weekday meal – about 35 minutes from start to steaming finish.  If you like a bit of Italian flair, try adding Italian seasoning along with the salt and pepper. You can also vary the cheese.   Served with hot vegetable and crisp salad, this is a good dish for those cool fall days.  Enjoy!

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Quick Cheeseburger Quiche

Quick Cheeseburger Quiche

Ingredients

  • 1 pound ground beef OR 2 cups already browned ground beef
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup biscuit baking mix
  • 1 cup milk
  • 2 eggs

Instructions

  1. Spray 8x8 square pan. Preheat oven to 400 degrees.
  2. Brown ground beef and drain excess fat. Spread in bottom of baking pan.
  3. Distribute the next four ingredients evenly over ground beef
  4. In small bowl, mix together milk, eggs and baking mix. Pour over meat and seasonings.
  5. Bake for 25 minutes, until golden brown.
http://www.apinchofjoy.com/2012/09/quick-cheeseburger-quiche/

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Parmesan Panko Crusted Chicken

August 7, 2012 by

Fried chicken with parmesan and panko crust

Another quick and easy dinner.  Chicken made moist with egg, flavored with parmesan cheese and panko, then crisped in a bit of olive oil.  Tender and flavorful any time, any season and picture perfect enough for guests.   This is one of my “stand in the refrigerator door– what am I going to cook now?”  inventions, so if you are looking for gourmet – maybe next time!   I spied a jar of grated parmesan cheese in the refrigerator door, looked at the package of chicken tenderloins in the freezer next door and remembered seeing parmesan chicken on a restaurant menu once and there you go.

Chicken breast tenderloins are slices of chicken breast about one half inch thick. They’re not available in all stores, but I can buy them at one of the supermarkets for the same price as boneless chicken breast.  If I stock up while they are on sale, they are a very good buy for the nutrition value as well as the convenience.  You can make your own by slicing boneless chicken breasts the “long way”.     Panko is a relative newcomer to the pantry at Chez Charlene.  I used regular bread crumbs at first, then Italian seasoned bread crumbs which we liked even better.  Then I picked up a package of panko and we like the  light and crispy crust it makes so that is the current choice.  I haven’t experimented with seasonings to go along with the panko so feel free to add your own preferred herbs, if you want. I also don’t add salt because the cheese makes it “salty” enough for us, though you may want to add a touch to the crumb and cheese mix.  Wheels adds pepper to his serving.

Beat the egg till thoroughly mixed.  One large egg will cover about 12 tenderloins, add a bit of water to stretch it if you are going to double this recipe.  Dip the tenderloin first into the egg and then into the crumb and cheese mixture and pop into the hot skillet.  Discard any leftover egg or crumb mixture.    It only takes about six minutes per side to cook the half inch thick pieces of chicken.  Monitor the heat so the crust does not overbrown, but is still hot enough to bring the internal temperature high enough to cook the meat through.  I start out with a couple tablespoons of oil in the pan and then add another tablespoon full when I turn the chicken.  And sometimes if the pan or the meat seems dry, I will add more oil,  about half a teaspoon at a time until the meat is frying and looking moist again.   Serve with salad and vegetable of your choice and fruit for dessert.  YUM!

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Parmesan Panko Crusted Chicken

Parmesan Panko Crusted Chicken

Ingredients

  • ½ cup grated parmesan cheese
  • ½ cup panko crumbs, seasoned to taste optional
  • 1 egg, beaten
  • 8 chicken breast tenderloins, thawed
  • 3 Tablespoons olive oil

Instructions

  1. Add 2 tablespoons olive oil to 12 inch pan and begin to heat on medium high heat. Oil is ready when a bit of egg or crumb is dropped in and sizzles.
  2. Mix parmesan cheese and crumbs together in a saucer or small plate.
  3. Beat egg in second saucer or small plate.
  4. Dip each tenderloin in egg and then roll in crumb and cheese mixture.
  5. Cook in open skillet for 6 minutes, lower heat if necessary to prevent over browning.
  6. Turn chicken, adding additional olive oil to prevent sticking. Cook for another 6 minutes.
  7. Serve immediately.
http://www.apinchofjoy.com/2012/08/parmesan-panko-crusted-chicken/

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Chili Cups

July 27, 2012 by

Chili Cups - A Pinch of Joy

Chili cups.  Quick and easy main dish, hearty appetizers or Friday night staple.  When Bytes and his brother were grade school sprouts, they got to picnic on a big green beach towel on the living room floor every Friday night and watch their favorite tv show.    Forget Family Night.   It was Exhausted Mommy and Daddy Night!

They had an early bedtime the rest of the week and we were those mean parents that restricted tv watching.   Watching that show meant they could keep up with their friends.  Reliving and reenacting the show, through the “get into your pajamas and bed routine”, allowed the parents to interject some critical thinking into the process.  “Do you think that was the best way to handle that?” kind of question.  Well, maybe Mom, if she wasn’t busy corralling flying shoes  and hunting pajama bottoms.   Dad would come up with bigger explosions, faster cars and devious plot turns.  Who am I kidding?  It was chaos, but they were happy campers!

Chili cups were a Friday night invention.  It may have been a modification of a Pillsbury biscuit recipe that I’ve seen since and didn’t remember seeing before.  Or maybe the inventor of that recipe ripped it off  the Vance family via mind meld.  In that case, they have greater problems than who thought up the recipe.   With all those bits and pieces of ideas on how to save the world, keep the cherry tree alive, keep the bike upright without training wheels,  stretch income with coupons, or increase productivity of an engine by adding water to the gas line, the mind melder is still reeling from that  encounter!

At any rate – take a can of those aforementioned biscuits or your other favorite brand.  Look for the flaky, layered version.  That way you can separate the layers, stretching your exhausted budget at the same time you reduce the bread part of the recipe.  Spray or grease a muffin pan very thoroughly – exhausted people don’t have time to scour stuck on stuff.  Separate the biscuits at least in half, maybe thirds, depending on the thickness of the original biscuit.  Pat the thin version into the separate muffin cups.  Dads can do this really well.  Moms can take a pound (give or take) of already browned ground beef (here) from the freezer and thaw it in the microwave.  Open a can of chili and pour it into the pan with the thawed meat, stir thoroughly.  Anxious kids or exhausted Dad can spoon the mixture into the waiting biscuit cups. Top with shredded cheddar cheese.  (If the kids do that step, give them separate containers so you don’t have to clean up the mess from too many hands trying to get in the cheese package at the same time.)   Pop the pan into the oven at the temperature on the biscuit package.  Check when the biscuit package says its time to be done.  If the dough looks pale, bake it until it looks golden but not dark brown.  Yield: 16 generously filled to 24 adequately filled chili cups.

Serve with a package of carrots (dumped on a plate, we’re not barbarians here.   Okay it is Friday night and we’re exhausted –  just zip open the package).  Gather up a couple handsful each of tiny tomatoes, berries, apple quarters and whatever else is healthy and handy.  Add a glass of milk and maybe forks.   The kids will take care of spreading the beach towel on the floor without being reminded.  Set out the repast on the coffee table or, if you are adventurous, put a tray on the floor between them.  Sink into your favorite chair with your own plateful.  Following the whole story on tv is optional – all that is important to the kids is that the family is together and it is “their” show / movie.   Rejuvenate!

Featured on Stuff and Nonsense Fridays Unfolded

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Chili Cups

Chili Cups

Ingredients

  • 1 lb browned ground beef (about 2 cups, if previously browned)
  • 1 15 oz. can chili with beans
  • ¾ - 1 cup of shredded cheddar cheese
  • 1 can flaky, layered refrigerated biscuits, eight to a can

Instructions

  1. Brown ground beef, or thaw, if previously browned and frozen.
  2. While meat is cooking or thawing, spray muffin pan (one 16 cup or 2 eight cup pans) generously with cooking spray.
  3. Separate biscuits into halves and pat each half into the bottom of a muffin cup.
  4. Add chili to ground beef and stir thoroughly.
  5. Spoon mixture into biscuit lined muffin cups.
  6. Top with shredded cheese.
  7. Bake according to directions for biscuits on package until golden brown.
  8. Remove from pan and serve hot!
http://www.apinchofjoy.com/2012/07/chili-cups/

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Mushroom Swiss Burgers

July 3, 2012 by

Mushroom Swiss Burger - A Pinch of Joy

Mushroom Swiss Burgers evolved when I picked up some burgers from a supermarket deli after work one night. We all liked it so well, that I just had to come up with a copy cat version.  The grocery store version may have it on speed – just heat the cooking surface and 10 minutes later you have burgers.  But the home made version is less expensive and only takes a couple of minutes to mix — plus the ability to plan ahead far enough to also buy mushrooms and swiss cheese when you find the meat on sale.  You get that picture, I’m sure – no need to say more!

I usually buy 90% lean or higher if I am going to use the ground beef in a dish, but 85% lean works well when the meat does a solo appearance. If you are going to grill or fry ground beef patties, a bit of fat is necessary to keep the burger together and to give it flavor.  Much of it will cook off so it is not eaten. The store version had small chunks of Swiss cheese right in the mix but the taste comes through with a slice or two on top of the cooked meat.  The buns in the photo are thin buns.  Several companies now make these available nationwide, including Pepperidge Farm Deli Flats, Arnold Sandwich Thins, Sara Lee Thin Buns.   I do buy certain brands of regular buns, too, because what we eat at any given time often depends on which store I shop for groceries that week – not endorsing any particular product.  If you are concerned about nutrition and health, it pays to read the labels on all bread products  as there can be quite a variation in carbs, calories and nutrition available.  It’s time well invested and you’ll only have to do it once, if you keep a list of what brands and types meet your criteria.

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Mushroom Swiss Burgers

Mushroom Swiss Burgers

Ingredients

  • 1 pound ground beef, 85% lean
  • 1 egg white OR 2 tablespoons egg substitute
  • 1 small onion, chopped (about 1/3 cup)
  • 4 ounces mushroom, chopped
  • ½ to 1 tsp salt, depending on your taste
  • Pepper to taste
  • 4 -6 slices Swiss Cheese
  • 4 -6 buns

Instructions

  1. Mix first six ingredients together in large bowl.
  2. Form equal sized patties. Makes four large or six medium patties.
  3. Patties will be somewhat soft because of the egg so place on cooking surface carefully and turn by slipping spatula under entire burger and then lifting all at once.
  4. Grill to desired doneness – about 3-5 minutes per side, turning carefully. OR
  5. Alternatively, Cook in skillet over medium heat until done, about 3 minutes per side, plus an additional 3 minutes on first side while pan is covered to make sure interior of meat reaches even temperature.
  6. Add a slice of Swiss cheese and slip into a bun.
http://www.apinchofjoy.com/2012/07/mushroom-swiss-burgers/

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