These. Are. Amazing. I can say that without bragging because it’s not my recipe; I just made ‘em.
This is a Mark Bittman recipe that I scribbled down on a piece of paper without much documentation; I’ll assume it’s either from one of his NYT articles or from How to Cook Everything. These top every [...]
As promised, another recipe from The Cousin! May I say that this pairs beautifully with margaritas?
We made two sheet pans of this to feed the assorted family we had collected at the house that night; The Cousin wrote down the recipe for one sheet pan for a more reasonable size.
Print Polenta [...]
Y’all, I have somehow done it again. AGAIN I have a lovely camera lens that is now in two pieces. I don’t even know how, but I do know that iPhone photos of food aren’t quite the same. Better than nothing, though, right?
This is based on the Honey Roast Orange Chicken recipe from The [...]
This is an interpretation of a dish I saw at Carrie in the Kitchen (originally at About a Bit of Everything). It’s SO tasty, but rather unphotogenic — as I suppose a lot of casseroles are.
Regardless, you should try this. Just, you know, don’t sign it up for a food modeling contest.
I looked around at a lot of different taco sauce recipes and none of them seemed exactly right to me, so I kind of cobbled together my own according to what I had on hand. Very tasty!
Print Taco sauce
1 small can tomato sauce (8 oz) 1 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. onion powder
2 Tbsp. white vinegar
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. sugar
1/2 tsp. cayenne pepper
Combine all ingredients in a saucepan and simmer for 15 minutes or so until all the flavors get to know each other pretty well
Store in fridge, cute jar label optional.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://oneparticularkitchen.com/2010/12/01/taco-sauce/Copyright One Particular Kitchen – All Rights Reserved
I tried, y’all. I really tried. But this is just one of those suppers that tastes a million times better than it looks.
A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It [...]
Y’all will not believe how easy this was! The fact that it cooks in the slow cooker is such a bonus, too, because what’s better than coming home to supper already done?
Ready for a long list of ingredients? You will need:
A pork roast Water Salt, plus onion powder, rib rub, or [...]
When The Yankee and I were first dating he announced one night that he was making me pork chops for supper.
I, ah, was not a fan of the chop of pork. The pork chops of my childhood were strikingly reminiscent of the sole of a shoe. An old shoe. In [...]
I love the simplicity of this one-pot macaroni and cheese; however, after 20 hours in the car with Kiddo (who, by the way, was a car-traveling champ) in the last four days I wasn’t really feeling the urge to watch the pot as closely as I would need to in order to avoid [...]
This recipe originally came from here, but has lived in a binder in my kitchen for years now. This is good chicken. Man catching chicken even. It’s crispy and juicy and lemony and fabulous. I gave this recipe to my sister a few years back and she’s married now. SEE?? Try this: Print Chicken Française (lemon chicken)
1-2 pounds boneless chicken breast halves or thin chicken cutlets
1/4 cup olive oil
1/4 cup vegetable oil
1 cup all-purpose flour
1/2 tsp plus 1/4 tsp salt
1/2 tsp plus 1/4 tsp black pepper
3 large eggs
1/4 cup butter
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
If using chicken breasts, pound to 1/4 inch thickness between two sheets of plastic wrap (I hate pounding chicken so I use the thin cutlets)
Combine flour, 1/2 tsp salt and 1/2 tsp pepper in a shallow dish, and dredge chicken, patting to evenly coat with flour mix; set aside
Beat eggs in another dish and set aside
Heat oil in heavy skillet (preferably cast iron, of course) over medium heat until hot but not yet smoking
Working in batches, dip floured chicken into eggs, making sure chicken is well coated, then let excess drip back into bowl; carefully ease chicken into hot oil and cook, turning once, till both sides are golden brown and chicken is cooked through — this will take about three minutes a side or so
When cooked, transfer chicken to paper towel lined plate and tent with foil or put in the oven set at its lowest setting (i.e. a very slow oven — does anyone still say that?)
After all chicken is fried and set to keep warm, pour oil out of skillet (I use an old coffee can for the oil), then set the pan over low heat and melt the butter in the skillet
When butter is melted and stops foaming add wine, chicken broth and lemon juice. Crank the heat up a bit and boil, uncovered, stirring to release all the yummy brown bits that are stuck to the bottom of your pan. Season with remaining salt and pepper (1/4 tsp. of each)
Remove paper towels from chicken plate, then spoon sauce over chicken; top with sliced lemon and serveSchema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://oneparticularkitchen.com/2010/04/27/chicken-francaise/Copyright One Particular Kitchen – All Rights Reserved