Tag Archives: garlic powder

Chicken Schnitzel and Braised Red Cabbage

So I’m not too sure if this counts as a “schnitzel”, but that’s what I’m calling it. I used chicken breasts that were butterflied, then
pounded out to make large cutlets. I love this kind of food. It’s got a great comforting feel and good flavor. The lemon zest in the breading and the final spray of lemon juice before eating add a little bit of acid to the dish, cutting any heaviness from the breading/frying.

Instead of spaetzle or potatoes, I made a side of braised red cabbage. After being cooked low slow and for over an hour, the cabbage took
on a soft, yet sturdy texture. The apple-cider vinegar and brown sugar gave the dish a sweet/sour bite. I’ve seen this done with apples or bacon, but I didn’t use any of that in this version. It would make a great compliment to other entrees as well, such as roast chicken, some sort of pork dish, etc.

I didn’t get to take a picture of the plated dish because everyone was hungry and started eating really fast. Good stuff!

What You’ll Need:

Braised Red Cabbage:

– 1 large head red cabbage, cored and shredded

– 1 large sweet onion, sliced

– 2 cloves garlic, roughly chopped

– ¼ cup apple cider vinegar (possibly more if needed, depending on taste)

– ¼ cup packed light brown sugar (possibly more if needed, depending on taste)

– ½ cup chicken broth (or vegetable broth if you wish to keep it fully vegetarian)

– Kosher salt (to taste)

– Pepper to taste

– 1 Tbsp unsalted butter to finish the dish

– 2 Tbsp olive oil

Chicken Schnitzel:

– 4 medium sized chicken breasts, butterflied, then pounded thin

– 2 ½ cups of panko bread crumbs

– Zest of 1 lemon

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp dried oregano

– 1 tsp smoked paprika

– ¾ cup all purpose flour

– 3 eggs + 1 Tbsp water, beaten

– Salt and pepper (amounts will be explained in each step requiring it)

– Olive or Canola oil for frying (or whatever kind you like)

– Lemon wedges to serve with each

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The How To:

Note: I recommend starting the cabbage first, because while it is braising for the hour or hour and a half, you can prep and cook the chicken schnitzel.
Braised Cabbage:
Step 1 – Heat a skillet with the olive oil over medium heat. When it is hot, add the onions and garlic, and sauté for about 5 minutes, until they start to be come soft and translucent.

Step 2 – When the onions are soft, add the cabbage in and mix evenly. Season with some salt and pepper, and let cook down for about 10-15
minutes, stirring to make sure all of the cabbage cooks evenly.

Step 3 – When the cabbage starts to become tender, add the chicken broth, apple cider vinegar, and brown sugar and mix in thoroughly.
Cover and turn down to low to let it simmer. Stir every so often to make sure all of the cabbage is braising.

Step 4 – When everything is looking soft, taste and adjust for salt, pepper, sugar, and vinegar. Then add the butter when almost
ready to serve.

Chicken Schnitzel:
Step 1 – If you didn’t buy the chicken breasts butterflied and pounded thin, do this now. Using a sharp knife, take each chicken breast and cut down the middle (without cutting all the way through. This should create a “book” like shape. Place between two sheets of plastic
wrap or parchment paper, and using a skillet or mallet, pound the chicken breasts to about ¼ inch thick, pounding AWAY from you so that it does not tear the flesh.

Step 2 – Place the flour, eggs, and breadcrumbs in 3 separate dishes. Season the flour, eggs, and breadcrumbs with salt and pepper. To the Breadcrumbs only, add the other dry spices and the lemon zest as well.

Step 3 – Starting with the flour, coat both sides of a chicken cutlet evenly, shaking off the excess. Then move the cutlet to the egg,
coating both sides. Finally, place the cutlet into the panko crumbs, coating both sides, and shaking off excess. Place on a rack or plate to let set for about 20 minutes in the fridge. Repeat this process until all are coated.

Step 4 – Heat a large nonstick skillet (or a stainless steel skillet, but you’ll need more oil for this) over medium high heat. When
it is hot (not too hot, or the oil may smoke), add the oil, and then add one or two cutlets (however many may fit, do not overcrowd the pan, or it will steam the cutlets instead of fry them).

Step 5 – Cook on the first side about 3-4 minutes, or until golden brown, then turn over and cook for another 3-4 minutes. Do not
cook for much longer, as the cutlets will be thin and may overcook. Repeat until all are done.
Then time to eat! Spritz some lemon over each cutlet, and serve with the braised cabbage. If you wish to add another side, feel free. I used some sugar snap peas that were in the steam-package and added some garlic powder, salt, pepper, and olive oil.

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Show Me Your Grill: Skirt Steak and Grilled Tarragon Potatoes

In the month and a half it has been “cold” here in South Florida, and probably a little longer before that, I had kinda forgotten that I had a grill sitting outside, being so busy with work and other things. Well, I figured it was time to bring it out of retirement and grill up some skirt steak.

It’s been at least 3 months since I last grilled up skirt steak, as posted in Thrill of the Grill: Sunday, September 19th, 2010. I didn’t have any recipes posted on that though, so here ya go! It’s a very simple recipe, with a quickly assembled dry rub spice mix. I didn’t make a whole lot of it, only lightly coating the steak in the seasoning instead of rubbing a ton of the rub on the steak, barbecue style.

If you want more seasoning, double the spice rub recipe. Add whichever spices you like as well, or take out any you don’t. If you like it a little sweeter, add a little brown sugar…just note that it may burn, leaving a charred taste if you cook it at too high a heat.

Here’s a quick tip, take the steak out about 30 minutes before cooking it to let it come to room temperature. This will help you avoid overcooking the outside and having a raw (not rare, raw) interior.

Also, to get things done fairly quickly, get the potatoes cooking about 10-15 minutes before you start to grilling the steak. This way, you can get them grilling soon after the steak is done. You just want to mark them on the grill over high heat for a couple minutes, then toss them in the tarragon dressing.

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Gnudi Colony (Pronounced “Nudie”): Spinach-Ricotta Gnudi with Quick Tomato Sauce

I know some of you may ask, “What are gnudi?” Is this post safe for work and safe for children? Should I not be looking at this post here?

Yes, yes it is. Gnudi can be thought of as ravioli filling without the actual pasta around it. They are more like dumplings made from the ricotta mixture, using eggs and flour as a binding agent. And they are delicious. They are similar to ricotta gnocchi, and if made well, should be light.

I’ve made gnudi before, and after cooking them in boiling water, have toasted them in some brown butter. They are delicious, and have a nice crispy texture on the outside, but I didn’t do that this time, instead opting to serve them with a quick tomato sauce.

I think with this batch, I used a little too much flour, so they were a little heavier than what I expected. But, they tasted good, and I know now to use less flour in the mixture. I’ll edit the ingredients below to reflect this reduction in flour.

What You’ll Need:

Sauce Ingredients:

– 1 28 ounce can crushed tomatoes
– 2-3 Tbsp tomato paste
– 1 small onion, diced
– 3 cloves garlic, roughly chopped
– 1 tsp oregano or Italian seasoning
– ¼ cup extra virgin olive oil
– salt and pepper to taste
– ¼ cup water
– red pepper flake (optional)

Gnudi Ingredients:

– 15 oz of ricotta cheese (use full-fat here if you know what’s good, lol)
– 2 eggs
– ½ cup flour (add extra 1 tsp at a time if the mixture seems too thin)
– 1 package of thawed spinach, drained very well (or you can use cooled sautéed spinach)
– 1 cup of parmesan or your favorite grated cheese
– 1 tsp garlic powder
– a few grates of fresh nutmeg
– Salt and pepper to taste

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The How-To:

Note: Before starting to cook the sauce and gnudi, set a pot of water over medium / medium-high heat so that it comes to a boil while you’re prepping everything else. Salt the water well after it starts to boil.

Sauce:

 
1: In a sauté pan, heat the olive oil over medium heat for about 3-4 minutes, until hot. Add the onion and garlic, salt and pepper, and stir. Let the onions and garlic sweat for a few minutes, making sure to stir to avoid burning anything. You can add the optional red pepper flake at this point to infuse the oil.

2: After the onions start to become soft, add the crushed tomatoes, the garlic paste, the water, and the oregano (or Italian seasoning). Stir, and reduce heat to medium low. Continue to stir occasionally while it cooks. Season with salt and pepper to taste.

Gnudi:

1: If you don’t have a food processor, you can finely chop the spinach by hand, then place in a bowl. But I used my small one. In the bowl of the food processor, place the spinach, salt, pepper, garlic powder, and nutmeg, and pulse until finely chopped.

2: Add the ricotta, and pulse again until combined. Move to a medium sized bowl.

3: To the spinach and ricotta mixture, first add the grated cheese. Combine well.

4: Add the eggs next, mixing until the eggs are well combined.

5: Add the flour in small increments, making sure to mix well so that none of the flour remains.

6: Add some extra flour to a board, about 1 cup, and then using two spoons, make small ricotta dumplings. Place these in the flour, and roll until coated. Shape them lightly and set aside. Continue until all of the mixture is used up.

7: Cook the gnudi in batches, about 4-5 at a time if they are large, or more if they are smaller. They should float when they are done, which may take about 5-6 minutes or longer. Remove from the water, drain, and set aside.

8: When all are done, serve with the sauce and extra grated cheese.

Enjoy!

– Anthony

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Garlic-Lemon Shrimp and Garlic Mashed Potatoes

No time for a cheesy title today, Lol. Gotta get some work done, but I wanted to post this first. While at the grocery store, I decided to make something quick, somewhat affordable, and not deep fried or take-out for dinner tonight. I saw some shrimp at the seafood counter, and they looked fresh (and smelled like the ocean). If they have a strong seafood/fishy smell, they aren’t that fresh.

This is a quick and easy meal, requiring probably 30 minutes or so if you prep/cook the shrimp while the potatoes are cooking. It has a good, but not overpowering, garlicky taste. Add some red pepper flakes to the shrimp to add a little heat. You can also add a little white wine to the oil/butter before adding the shrimp, but I didn’t have any available.

What you’ll need:

Shrimp:
– 1 lb of shrimp of 41-50 count shrimp (this means that there will be about 41-50 shrimp in each pound in this size)
– Juice of 1 medium lemon
– Zest of the lemon
– 6 (or more) garlic cloves, finely chopped
– ½ teaspoon dried oregano
– ½ teaspoon garlic powder
– red pepper flakes (to taste)
– kosher salt
– black pepper
– 1 ½ Tbsp butter
– ¼ cup olive oil

Potatoes:
– About 5-6 medium red potatoes, cubed (peeled or not, depending on your preference)
– 6 whole garlic cloves (3 for the milk/cream, 3 to boil in the potatoes)
– ¼ cup sour cream
– 1 cup milk, ½ cup cream (may or may not need all of it)
– 3 Tbsp of finely chopped chives
– 1-2 Tbsp butter (or more if you desire richer potatoes)

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The How-To:

Potatoes:
1: Cube the potatoes, and place in a medium sized saucepot
2: Add enough cold water to cover the potatoes, and add the 3 garlic cloves
3: Place over medium heat and let cook until it comes to a slow boil. Keep cooking until the potatoes are fork-tender (can be pierced with a fork with no effort)
4: Strain the potatoes and add back to the hot pot, put over low heat for 30 seconds to dry up any remaining water.
5: Mash the potatoes to your desired consistency (try to avoid overworking them, or they may become gluey)
6: Add the sour cream, butter, and chives. Stir the potatoes.
7: Add the milk/cream mixture slowly while stirring, until the potatoes are the consistency you’d like
8: Season to your taste with salt, pepper, and even some extra garlic powder if you’d like

Shrimp:
1: While the potatoes are heating, make sure the shrimp are deveined and the shells are removed
2: In a bowl, add the shrimp, oregano, garlic powder, salt, and pepper and toss until evenly coated
3: Heat the skillet over medium heat, then add the olive oil and butter for a minute
4: Add the garlic, and sauté over medium heat for a minute or so, avoiding turning the garlic too brown (it will get bitter if it gets this far)
5: Add the shrimp and lemon zest to the pan, cook until they are opaque and change color all-over, about 3-4 minutes. Make sure to stir or toss them, and remove from heat to avoid overcooking the shrimp.

Serve the shrimp with the potatoes, spooning some of the oil and butter mixture on the plate.

Enjoy, and good eating!

– Anthony

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Oh, go stuff it!: Feta-stuffed Chicken Burgers (and oven fries)

Opa! Lol…this isn’t really a greek recipe, but it does incorporate feta, oregano, and some paprika. The seasoning flavor combinations were used in both the burger and the oven fries.

I wasn’t even planning on cooking that night, but since I’ve grown tired of eating a bunch of crap from a drive-thru or take-out place (been busy lately, don’t judge, lol), I figured I’d try to make something quick.

I was already in the store anyways buying bread to make sausage-rye stuffing for Thanksgiving.

Here’s the ingredient list

Burgers:
– 1 lb ground chicken
– Garlic Powder
– Onion Powder
– Dried thyme
– Dried oregano
– Smoked Paprika
– Salt/Pepper
– Feta Cheese
– 1 Tbsp Olive Oil (I use extra virgin)
– Garlic Aioli (Mayonnaise) – See recipe below

Garlic Aioli:
– 3/4 cup mayonnaise (homemade, or jarred for convenience)
– juice of 1 lemon
– 1 clove garlic, finely minced, or mashed into a paste
– pinch of salt/pepper
– Worcestershire sauce (a few drops)

Oven Fries:
– 3 to 4 medium sized red potatoes
– Garlic powder
– Onion powder
– Dried Oregano
– Dried thyme
– Smoked paprika
– Salt/pepper
– Olive oil

The How-To:
Burgers:
1: Place ground chicken in a bowl


2: Add all the spices (I did not add measurements on spices because you can do whatever you like)


3: Mix to combine (do not overmix, or burgers will be tough)
4: Divide mixture into 3 or 4 sections


5: Split each section into two (for top and bottom halves)


6: Put feta one one half, then cover with the other and press edges to seal


7: Cook in pan until cooked through (180 degrees F), turning once – Carryover cooking will cook the burger another few degrees, so be careful it does not overcook.

Garlic Aioli:
1: Place mayonnaise in a bowl and add garlic and worcestershire sauce. Mix, then add lemon juice, salt and pepper and mix again until smooth

Oven Fries:
1: Rinse potatoes and then either peel (or not, depending on your preference)


2: Slice potatoes into 1/2 inch sticks


3: Place potatoes in a bowl, and toss with olive oil and all dry ingredients, coating evenly


4: Place seasoned potatoes on a baking sheet (with parchment paper or Silpat if you like) and bake in a 375 oven, turning potatoes halfway through. Cook until golden brown and cooked through.

It didn’t take much longer than 30-35 minutes to assemble all the food and get it cooking. Also, on the burger, you can add caramelized onions as I did, but it’s not necessary.

Eat up!

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