Archive for July, 2011
I always get excited when I find a new dinner recipe I can add to our rotation. I made this meal last Sunday and it was so darn good that I had to share it with you as soon as possible. The recipe is technically a “lighter” chicken parmesan since the chicken is baked and not fried, like the traditional version. The panko crumbs are toasted first on the stove with a little oil, then the breaded chicken is cooked at a very high temperature. I love this method for cooking the chicken, it’s very easy and the results are wonderful.
There’s not much else to say about this recipe except you must make it soon!
Lighter Chicken Parmesan
1 1/2 cups panko breadcrumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
Salt and pepper
3 large egg whites
1 tablespoon water
Vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 total)
2 cups marinara sauce , warmed
1/2 shredded mozzarella cheese
1 tablespoon minced fresh basil
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.
Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve over noodles, with extra parmesan and marinara sauce.
Source: Brown Eyed Baker, originally from Cook’s Illustrated, October 2006
I couldn’t wait to make doughnuts again since I had such wonderful results the last time I made them. I’ve seen several recipes for baked doughnuts floating around but I knew this recipe would be the next I would try. Cinnamon doughnuts, smothered with a delicious powdered sugar glaze, and topped with sprinkles = my ideal doughnut.
These were very easy and fun to make. My favorite part was definitely adding the glaze and sprinkles. I drizzled the glaze on the doughnuts by placing them on a wire rack with foil under it (which made for very easy clean up!). Another tip, make sure you grease the doughnut pan very well. I thought I did but some of my doughnuts still stuck to the pan a little more than I would have liked. If you have a doughnut pan, you must make these soon (and if you don’t, you need to buy one)!
On a side note, I have less than two weeks left until my due date! I can’t believe I’ll be meeting my little girl so soon! I can’t add enough exclamation points to show how excited I am to finally hold her and become a mom! I’m trying to stay active as much as possible but I’m definitely getting more and more uncomfortable with each passing day……and the heat does not help. Please be patient with me as my posts will slow down a bit after I have her but I’ll be back in the kitchen soon.
Have a great weekend!
Cinnamon Glazed Baked Doughnuts
Yield: 6-8 doughnuts
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
2 teaspoons cinnamon
1/2 cup milk
1 teaspoon vanilla
1/4 cup canola oil
Preheat the oven to 450.
Stir the flour, sugar, baking powder, and cinnamon together. Add the egg, vanilla, and milk. Whisk together for 1 minute. Add the oil and continue to whisk until well combined.
Grease the doughnut pan very well. Fill each 2/3 of the way. Bake for 7-9 minutes. Cool completely before icing.
1 1/8 cup powdered sugar
3/4 tbsp. light corn syrup
3/4 tsp. vanilla extract
1-3 tbsp. water
Whisk the first three ingredients together. Add the water slowly until it reaches the desired consistency.
Spoon icing over doughnuts. Top with sprinkles.
Source: Stephanie Cooks
This island chicken recipe is a staple in our household. I usually make it once or twice a month and my husband and I enjoy it every time. I have no idea why it’s called “island” chicken but since it’s so darn good I don’t really care. Granted, this isn’t the most lavish dish but it’s definitely very delicious and super easy to prepare. The recipe is a simple marinade that uses pantry staples. I love how this recipe is so flexible, you can either marinate the chicken for a couple hours or all day – either way, the results are wonderful. You must try this recipe!
½ cup vegetable oil
3 Tablespoons lemon juice
1½ Tablespoons soy sauce
2 cloves garlic, minced or pressed
½ teaspoon dried oregano
¼ teaspoon salt
Freshly ground black pepper
2-4 chicken breasts
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact time will vary). Remove from the oven and let rest for 5 minutes before serving.
Source: Annie’s Eats