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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Lemon Poppyseed Zucchini Bread

September 25, 2012 by

Lemon Poppyseed Zucchini Bread

Zucchini is a prolific producer.  If you’ve ever grown it or lived within five miles of a zucchini plant you can probably testify to that fact!  That’s a good thing if you like healthy fare, but it is a challenge to find new and different ways to use zucchini every day in order to keep up with the supply.  Wheel’s sister ElAy, found this tasty recipe to add lemony goodness to zucchini.  Harvest continues up to frost so chances are you or your favorite gardener may still have fresh zucchini available.   You can add this to your holiday meal – or have a refreshingly different bread for a weekend brunch.

While visiting family recently, we got to see another kind of harvest.  Corn, corn and more corn was being harvested on Wheels’ family farm.  It was a fascinating process!  If your last encounter with a farmer was Farmer MacGregor or Old MacDonald – well, this is as far removed from that as Star Wars is from Ivanhoe!  Wheels was the photographer and Wheels loves wheels, but what he is showing in the first few photos is the size of the behemoth cornpicker.  A tall adult can stand in the cab and the tires the cab sets on are as tall as a basketball player – think major HUGE!  It is computer controlled from the GPS unit – that yellow ball on the top above the windshield.  As the machine moves down the row, the farmer gets a read out with precise location,  grain moisture, yield and who knows what else.

I was amazed at how quickly the whole process moved.  The picker is picking eight rows while the trailer moves into position.  As the picker turns at the far end of the field, the tractor trailer paces alongside it as they move in tandem toward the road.  The picker is picking eight rows of corn and shelling it into the bin and at the same time it is auguring its load into the trailer.  At the end of the row along the road, three semis are waiting.  The tractor trailer augurs its load into the semi while the picker turns and begins picking its way to the far end.  The trailer is empty when the picker is about halfway down the quarter mile stretch so the trailer scoots down the rows and is in place when the picker reaches the far end and turns to go back toward the road. They repeat the offloading process.  When the semi is full, it goes into town where it is weighed and within half an hour after leaving the field it arrives at its market point where it is sold and used almost immediately.

Take a look — the video is just sixty seconds long –  and then scroll down for the Zucchini Bread recipe – ElAy was happy to share!

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Lemon Poppyseed Zucchini Bread

Lemon Poppyseed Zucchini Bread

Ingredients

  • 4 cups flour
  • 1 ½ cups sugar
  • 1 package instant lemon pudding mix
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 ¼ cups milk
  • 1 cup canola oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2 cups shredded zucchini
  • ¼ cup poppy seeds
  • 2 teaspoons lemon zest

Instructions

  1. Combine dry ingredients in large bowl
  2. In another bowl, mix eggs, milk, oil, juice and extract. Add to dry ingredients, stirring until moistened.
  3. Add zucchini, poppyseeds and lemon zest (grated lemon peel - just the bright yellow part).
  4. Pour into two greased loaf pans (9x5).
  5. Bake 50-60 minutes at 350 degrees. Toothpick will come out clean when done.
  6. Cool for ten minutes before removing from pan.
http://www.apinchofjoy.com/2012/09/lemon-poppyseed-zucchini-bread/

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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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Ode to Joy – and egg in a mug

January 22, 2012 by

Egg in a Mug - A Pinch of Joy

Have you seen this nifty little way to fix a quick breakfast for one?     Grab a mug or ramekin.  Spray it with cooking oil and line with a piece or two of deli meat.  Break an egg into the middle of the deli meat “dish”.  Poke the egg yolk with a fork.  This is important!  Repeat:  poke the egg yolk with a fork twice to be sure it has a hole in it!   Microwave for 90 seconds.   I like to break it in to two segments – 45 seconds on 50% power and 45 seconds on full power – exact timing will depend on your microwave.  Check to see if the egg yolk is done to the firmness you like.  If not add 10 seconds as often as needed to get it there.  Make a mental note of how long you cooked the egg for future reference.  Because you will want to do this again and again!

In the meantime:  Load your toaster with an English muffin or two slices of your favorite bread.  Put away the lunchmeat and eggs, get out the butter and a slice of cheese, your choice.  When the toast pops, butter it lightly.  Or you can skip that step.  Place the cheese on one of the breads.  When the egg is done to your liking, upend the cup over the cheese.  Egg and meat slide right out.  Cap with the other slice of bread. Slide the bread, butter and cheese packet into their storage place.  Grab a cup of your favorite drink and you are ready to go.  Literally.  Or set down at the table and enjoy.

Excuse me.  I’m taking mine and a cup of spiced chai, along with the fat  newspaper, back upstairs.  Fluff the pillows just right, add serene music for a luxurious breakfast.  A pinch of joy for a couple of hours on a snowy Sunday morning.

This recipe was mentioned at Petite Hermine

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Ode to Joy – and egg in a mug

Prep Time: 1 minute

Cook Time: 3 minutes

Yield: 1

Ode to Joy – and egg in a mug

Ingredients

  • One egg
  • One slice of deli meat, as ham or turkey breast
  • One slice of cheese, as cheddar or colby jack
  • One English muffin

Instructions

  1. Spray straight sided mug with cooking spray
  2. Line mug with deli meat
  3. Break egg into center of deli meat.
  4. Pierce egg yolk twice with fork
  5. Microwave 45 seconds on 50% power and 45 seconds on full power. Check to see if egg is done to your liking. Add 10 second bursts of power repeatedly until desired firmness is reached
  6. Toast bread while egg is microwaving
  7. Make sandwich by layering: bread, cheese, egg/meat and bread.
  8. Enjoy leisurely or on the go!
  9. One serving. Repeat as needed for additional persons.
http://www.apinchofjoy.com/2012/01/ode-to-joy-and-egg-in-a-mug/

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Wicked Good and Easy Pork Chops

December 6, 2011 by

Wicked Good and Easy Pork Chops - A Pinch of Joy


My sister in law, Dee, is from New England and was the first person I ever heard say something was wicked good.  We tease  about her accent – being from the Midwest and all, WE speak with the correct accent.  When Wheels and I visited,  Dee told us that they would be taking us to a  seafood restaurant called Newick’s.  I kept looking for Newark’s – compensating for her accent.  Guess what?  It really did say N E W I C K on the sign.  Maybe part of the accent is in the hearer’s ear!

These pork chops were a surprise,  too.  Surprise that I ever tried them because I do not like mustard.  Not as in I hate it and it would never cross my lips, but I won’t go out of my way to eat something with mustard in it.  Not only did I voluntarily make this – but it has become a frequent flier recipe for pork chops cut half inch or thinner.    (Thicker chops don’t let the mustard shine  — do you know how badly I wanted to say “don’t cut the mustard”! —  and I have another recipe for them.)   I’m not sure where the recipe originally came from, as the clipping I have is missing any identifying marks.

Measurements are somewhat approximate.  I use whatever pork chops are on sale and adjust accordingly.  I usually squirt the mustard (about a teaspoonful)  on the chop and then spread it in a thin layer on one side.  If there are bare spots I add another squirt.  I lay that chop, mustard side down,  in the plate of bread crumbs and put mustard on the other side, then roll it in bread crumbs before putting it into the already heated skillet.  Brown over medium low heat to dark golden color on both sides in olive oil that barely covers the bottom of the pan.  Sometimes the olive oil is absorbed and it will be necessary to add more to finish the browning. Cover tightly to insure the internal temperature of the meat rises to the correct level.  About 6-8 minutes per side is all that is required for medium chops.  Use a sharp knife to open the center and visually inspect for doneness or use your thermometer to be sure the center is 140 degrees (a new guideline).   About 20 minutes from start to finish.

Bread crumbs can be Italian seasoned or plain with your own seasoning added.  I prefer the Italian.  Start with ½ cup of crumbs for four hand sized chops.  Since crumbs shouldn’t be saved if they have been used to coat meats, it is better to shake out more as needed than to have a lot left. I have used Dijon mustard and the classic French’s yellow mustard, but my favorite is honey mustard.  Cooking for your family is part creativity and part using what is at hand.  Don’t be afraid to experiment.

This recipe was featured at The Shady Porch , The Frugal Girls

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Wicked Good and Easy Pork Chops

Wicked Good and Easy Pork Chops

Ingredients

  • 4 pork chops, about half inch thick
  • 2 Tablespoons of honey mustard
  • 1/2 to 3/4 cup of Italian bread crumbs
  • Cooking oil to cover bottom of fry pan
  • Salt and pepper to taste

Instructions

  1. Pour oil in large skillet to just cover bottom, preheat.
  2. Squirt a teaspoon of mustard on chop, spread to cover and put mustard side down in bread crumbs. Squirt and spread mustard on other side of chop, turn to cover with bread crumbs.
  3. Place coated chop in preheated skillet.
  4. Repeat for remaining chops.
  5. Cook tightly covered for 5-8 minutes on low to medium heat until golden brown.
  6. Turn chops and cook for another 5-8 minutes until golden brown.
http://www.apinchofjoy.com/2011/12/wicked-good-and-easy-pork-chops/

 

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Best Easy Gift Fudge

November 25, 2011 by

Best Easy Gift Fudge - A Pinch of Joy

Awesome, smooth and oh, so chocolaty!  This  simple and easy recipe came to me literally on a plate. A plate with three kinds of fudge dreams to delight the tastebuds.  And, such a sweet friend, she included the basic recipe!  Make it once and it will become your signature gift, too.

Line an 8×8 pan with waxed paper, covering the bottom and up the sides.  Do NOT skip this step or you’ll be sorry!!!!  No, armed thugs won’t show up at your door threatening to break your legs.  It’s just that the fudge will come out in messy spoonfuls instead of beautiful, giftable squares.  In a pinch, you can substitute parchment paper.  Waxed paper is best so add it to your shopping list.  Even if you don’t use it again until next year, it is worth it.

If you buy chocolate chips in 12 oz bags, you will need one and a half bags for this recipe.  Pour all ingredients into a flat bowl or pan so ingredients heat uniformly and can melt together.   Microwave on high for 1 and one half minutes (90 seconds).  Remove and stir thoroughly, bringing up the melted mixture from the sides and folding it in and then stirring widely so what was in the middle moves out to the sides. Not as complicated as it sounds!  Microwave one more minute (60 seconds).

Pour into your prepared waxed paper lined 8×8 pan.  Refrigerate for at least two hours so it is set.  Yes, you can speed up the process by putting it in the freezer for an hour – not long enough to freeze, but until it sets well.  And yes, if you live in an area where it is really cold in the winter and want to make multiple batches at one time, you can set them on a clean spot in the unheated garage to cool.  We won’t go into the details of how I know that – ‘mkay!

Cut and package beautifully.  Gift worthy of kings and the royalty in your life — neighbors, friends, coworkers, teachers, mail carriers and anyone else who deserves a royal treat.

 

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Best Easy Gift Fudge

Best Easy Gift Fudge

Ingredients

  • 1 can sweetened condensed milk
  • ¼ cup butter
  • 3 cups of chocolate chips

Instructions

  1. Line 8 x 8 pan with waxed paper across the bottom and up the sides. Do not skip this step!
  2. Pour all ingredients into large shallow microwave safe bowl,
  3. Microwave for 90 seconds.
  4. Mix thoroughly until all ingredients are well incorporated.
  5. Microwave 60 seconds.
  6. Pour into waxed paper lined pan, smoothing into corners and making an even layer of fudge.
  7. Refrigerate for about 2 hours until firm before cutting.
http://www.apinchofjoy.com/2011/11/best-easy-gift-fudge/

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Chicken Mini Pockets

October 14, 2011 by

Calzone comes from Italian and means trousers or stockings.  It begins with a good sized circle of pizza dough. One half is piled with pizza type ingredients and the other half is folded over and the two open edges are crimped together to form a semicircle. Panzerotti are smaller versions of calzones. Stromboli, according to Wikipedia, was invented in 1950 in a restaurant outside Philly. It was named for the movie, Stromboli starring Ingrid Bergman.  It, too, has a bread or pizza crust,  but is formed into a log with cheese and ham, or other pizza type filling,  before baking.   A pastie (pronounced Paaa’ stee, like a sheep’s baaa) was first baked in Cornwall and brought to the US by miners who ate them standing up for lunch.  It is a savory meat and cheese mixture baked in a crust, with edges turned up as they are sealed together. A turnover is also English and is a small pastry with one half of the round crust under the filling and the other half folded over, making the top.   Empanada is Spanish for “bake in pastry” and is a one serving savory cheese and meat mixture baked in crust, turnover style. They are found in Latin America, Spain and Portugal. A samosa is a snack of triangular dough folded around a savory meat or vegetable filling, deep fried or baked.  It is found in India and Pakistan as well as many areas in Africa and the Mediterranean.  Pockets are an American/Canadian invention, although hardly original, that describes savory meat, cheese, vegetables baked in a crust. International convenience food, anyone? Whatever name you use for these morsels, they are tasty and filling!

Can you tell where I dropped the spatula as I was setting up for the photo?  Still yummy – even slightly dented!  For more kitchen disasters :-) and other adventures,   you can get regular updates by email, RSS feed, Twitter or Facebook.

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Chicken Mini Pockets

Chicken Mini Pockets

Ingredients

  • 3 oz cream cheese, non-fat or regular
  • 1 tbsp butter or margarine, softened
  • 2 cups cooked chicken, cubed (canned or leftover rotisserie also work well)
  • 1 Tbsp chopped onion
  • ¼ tsp salt
  • Pepper to taste
  • 1 can refrigerated crescent rolls

Instructions

  1. Mix cream cheese, butter, chicken, green onion, salt and pepper till smooth.
  2. Unroll crescent dough and separate. For each triangle, fold the top point downward along the triangle edge and “moosh” the dough into a rough square.
  3. Spoon one heaping tablespoon of chicken mixture into center of dough square. Fold edges toward center and seal together.
  4. Place each filled square on ungreased baking sheet with edges downward.
  5. Bake 10-14 minutes until golden brown.
  6. Cool slightly to let flavor develop before serving.
  7. Each crescent roll has 11 carbs, cream cheese less than 1 for a total of 12 carbs/serving.
http://www.apinchofjoy.com/2011/10/chicken-mini-pockets/

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How to Steam Corn in Your Microwave

September 1, 2011 by

Steam Corn in your microwave

A while back I was picking out a few roasting ears from the giant grocery bin.  The woman next to me was furiously shucking her corn and loudly complaining because the store hadn’t provided a trash can for her husks.  I picked up the pile of silk and green discards she threw in front of me and said  “Corn stays fresher longer, if you wait to husk it until just before you use it”  She glared at me with baleful eyes and I braced for impact.

And then a sweet voice from her other side arose over the grocery din.  “I do even better than that,” a brightly dressed woman said.  The first woman glared at both of us then, threw her husked and bagged corn in her cart and huffed off briskly.  “Tell you what I do,” the other woman confided to me.  “I don’t even husk them before I cook them.”

Curiosity piqued, I asked how she managed that.   “Store them in the refrigerator until you are ready to cook your meal,” she replied.  “Then pull off the top layer of husks and discard them.  They are the ones that have gotten dirty from the field and from being handled.  Then break or cut off the bottom stem that was fastened on to the corn stalk.  Make the cut right up next to the cob.  Cut the top off too.  Just the tip and maybe the first three or four kernels of corn.  Don’t even try to get the silk off.  Put it in the microwave for 3 minutes.  Let it cool.  Stand the ear on its end – the one that was fastened to the stalk.  Take a clean paper towel and beginning at the other end, wipe all the husks and silk right off the ear!  Butter it and you have the very BEST corn ever.”

I tried it that night and haven’t looked back!  She was right!  At first, I cooked each ear by itself for three minutes.  Then one meal I impatiently threw two ears in the microwave for three minutes.  Perfect corn for two people in half the time!   A tip of the hat to the angry husker because otherwise I’d have just picked out my corn and would never have learned about Perfect Corn from the Perfect Stranger!  And  now you know the secret too.  Too bad Mad Husker missed out!

As you can see in the photo tutorial above, I added one more step to Perfect Stranger’s method.  The corn is steaming hot right out of the microwave  so I use the paper towel to open the husk and let the steam out.  After it cools enough to handle, I go ahead and “wipe” the husk and silk off with the paper towel.  Gather it all into a neat little package and discard.  The BEST and easiest corn ever!

To print or download carbohydrate count for corn, go to Downloads for a list of Carb Count of Common Vegetables.   Edited to add:  If you’d like another way to cook corn in the microwave, see Take 2.

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