Tag Archives: garlic

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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Roasted Chicken…and sides (Bacon Creamed Corn / Roasted Garlic Mashed Potatoes)

Hey everyone, I know it’s been a few weeks since my last major post or update. I have been absolutely swamped and haven’t made anything other than a quick meal here and there. I would have posted any of those if I thought they were anything post-worthy, since I know it helps to sometimes have recipes for things that take very little time during a work week, but I didn’t even take any pictures along the way.

I wouldn’t claim myself to be a master cook/chef by any means, but besides how expert chefs may make an egg or an omelet, some people also think that one who can make a simple roasted chicken well must also have some skills to pay the bills.

I’ve done this very few times in the past, mainly because before I was a bit nervous that I would end up with an overcooked bird outside, but still clucking inside. Thankfully, none of that happened back then or now. I would say that the major reason is time. This can take a couple hours of prep and cook time, so it’s not really a convenient weeknight meal. I think it’s suitable for people who have those extra hours, or for a family dinner on a weekend. Done well, even with few ingredients, it can amaze and surprise your guests. 

I didn’t do too much with this one. Just gave the chicken a wet spice rub with some butter, paprika, oregano, thyme, rosemary, lemon zest, and salt and pepper. One of the tricks is to not only get the outside skin, but also underneath the skin, so that the seasoning can get into the meat of the bird. I also put some lemons into the cavity, as well as some salt and pepper inside to make sure all parts of the chicken were seasoned well.

 I served the chicken with some roasted garlic mashed potatoes, as well as some bacon creamed corn.

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What You’ll Need:

 Chicken and Spice/Butter Rub

– 1 roasting chicken, about 3-4 lbs

– zest of one lemon

– 4 Tbsp unsalted butter, softened (I accidentally over warmed the butter and melted it, but it was ok)

– 1 Tbsp smoked paprika

– 1 tsp dried oregano

– 1 tsp dried thyme

– 1 tsp dried rosemary

– ½ tsp garlic powder

– 2 tsp Kosher Salt (adjust for your taste)

– 1 tsp ground pepper

Roasted Garlic Mashed Potatoes

– 2 lbs red potatoes, cubed into one inch cubes

– 2 heads of garlic, halved horizontally through the cloves (see picture)

– ¾ cup sour cream

– ¼ cup milk (or heavy cream if you really want it to be rich….this measure is approximate depending on how you like the consistency. More milk/cream for thinner potatoes, less for thicker ones)

– 2 Tbsp unsalted butter

– Salt and Pepper to taste

Bacon Creamed Corn

– 2 ears of fresh corn, shucked and corn cut off the cob (approximately 1 ½ cups fresh corn kernels)

– 3 slices of bacon (I used center cut, with less fat in it)

– ¼ cup of heavy cream

– 1 tsp smoked paprika

– small amount of cayenne pepper, depending on your heat preferences

 The How-To:

** Preheat the oven to 350 degrees Fahrenheit while you prepare the chicken

Chicken

1- Place chicken in a baking dish or roasting pan. Season the inside with salt and pepper

2- Combine all of the ingredients listed after the chicken and mix well

3- Using your hands, spread half of the mixture on top of the skin, all over the chicken

4- Use your hands to separate the skin from the chicken breast and spread evenly the rest of the rub mixture under the skin, over the flesh of the chicken. Cut the lemon in half, squeeze some juice into the cavity, and place both halves into the cavity.

5- Tie the chicken legs together as seen in the picture

6- Cook the chicken until the skin is golden, and a meat thermometer inserted into the thickest part of the thigh (not touching a bone) registers 165 degrees Fahrenheit, between 1.5 to 2 hours. If the skin starts to brown or burn before the inside is cooked, cover it with some foil.

Roasted Garlic Mashed Potatoes

1- At the same time you put the chicken into the oven, you can roast the garlic for the first hour. Cut the two entire heads of garlic in half, then place in some foil, sprinkle with salt, and a little oil. Close up the foil packet. Garlic will be done when it is golden brown, soft, and sweet smelling/tasting. 

2- Place the cut potatoes in a saucepot, cover with cold water, and bring to a boil. Cook until a fork goes through the potato with no effort, or taste and see when done.

3- Once the potatoes are done, turn off the heat, drain well, and put the potatoes back into the pot over the warm stove to dry any excess water.

4- Mash or rice the potatoes (I mashed since I had the skins on), then add in salt, pepper, roasted garlic, cream/milk, and sour cream. Season to taste, and make sure the garlic is completely mashed in.

Bacon Creamed Corn

1- Another thing to do while the chicken roasts and the potatoes cook is slice the 3 slices of bacon, and cook in a skillet over medium heat until it starts to render the fat out and begins to become crispy.

2- Shuck and cut the corn, then add to the skillet with the bacon and bacon drippings. Season with salt and pepper. Cook until it begins to soften a little, about 5 minutes.

3- Add the heavy cream, paprika, and cayenne pepper, and cook for another 5-10 minutes. Season appropriately with salt and pepper if needed.

After the chicken was done (it had a pop-up timer, but I didn’t trust it since it was either broken, or will only pop when the chicken is shoe leather), I broke it down by removing the breasts, thighs, and drumsticks. I served it with the sides above, which were great. The corn was awesome, try it out!

I hope this works out for you all. It wasn’t very difficult, and the longest time was the roasting time.

Enjoy!

– Anthony

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Upcoming posts

Okay everyone, hopefully I’ll be back very soon with posts. I have the pictures ready to go, and am writing up the recipes and commentary today and tomorrow.

Coming up:

– Roasted chicken with Roasted Garlic Mashed Potatoes and Bacon Creamed Corn

– Parmesan, Rosemary, and Potato Pizza

Check back in a day or two!

– Anthony

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Stuffed Turkey Tenderloins

I know, a turkey post after the holidays? “Ugh, not again!” you must be thinking if you’re a holiday carnivore. But wait, this one is a quick meal, and it didn’t take hours to make. No laboring over the turkey, basting it, etc. It can be made as a fairly quick weeknight dinner.

For this recipe, I used turkey tenderloins. Due to the very low fat content in this cut of meat, it is very easy to dry out, but if cooked properly, is very easy to make, and is fairly tasty and good for you depending on how you season it. I butterflied the tenderloins, stuffed them, seared them, then finished them off in the oven.

Instead of a traditional stale bread or cornbread stuffing, I made a quick stuffing of onions, garlic, spinach, and panko bread crumbs, moistened with some extra virgin olive oil to give the stuffing and the turkey some fat. It was quite delicious, and only took about 5 minutes to throw together, not 45 minutes or more like a traditional stuffing.

Serve it with whatever sides you like. I served with some vegetable rice, seasoned with some garlic powder and a slight amount of butter. But it would be great with mashed potatoes, some roasted mushrooms, asparagus, or whatever else you like.

On another note, the sauce was almost a cooking fail. I attempted to make a sour cream sauce using the pan drippings, but I had the heat too high and it broke, leaving a grainy puddle of a sauce. So I improvised and made a balsamic vinaigrette to spoon over the turkey.

 What You’ll Need:

Turkey / Stuffing:

– 2 turkey tenderloins

– 1 medium onion, chopped

– 1 box of chopped spinach (10 oz), defrosted and pressed to remove all liquid

– 2 cloves of garlic, chopped

– ¾ cup panko bread crumbs

– ¼ cup olive oil

– Garlic Powder

– ½ cup grated parmesan cheese

– Smoked Paprika

– Salt

– Pepper

 Basic Balsamic Vinaigrette:

 – ¾ cup olive oil

– ¼ cup balsamic vinegar

– Garlic powder (or you can use minced garlic)

– Salt

– Pepper

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The How-To:

Turkey & Stuffing:

Note: Preheat oven to 350 degrees Fahrenheit

1: Heat a skillet over medium heat and add some a few teaspoons olive oil

2: Chop the onion and garlic, and then add to the hot oil. Season with some salt and pepper. Stir frequently so garlic does not burn.

3: After about 4 minutes, when onions are soft and begin to become translucent, add the spinach in and season again slightly. After cooking for a couple minutes, add the bread crumbs and the olive oil. Let the crumbs toast slightly in the oil and keep stirring. Turn off the burner and remove from heat to let cool a few minutes.

4: Butterfly the turkey tenderloins (split in half without cutting all the way through) and press it down flat. Season the inside with the salt, pepper, garlic powder, and smoked paprika.

5: Place about 2-3 tablespoons of the stuffing In each tenderloin and flatten into a thin layer. From one end lengthwise, roll up the tenderloin tightly, making sure to keep the stuffing inside.

6: Tie the tenderloin in sections using some butcher twine. This will ensure even cooking.

7: Season the outside liberally with salt, pepper, garlic powder, and smoked paprika.

8: Heat a skillet over medium-high heat and heat up some olive oil (or your favorite type), about 2 Tbps, or enough to coat the bottom if using a stainless steel pain. Sear each side of the tenderloin for a couple of minutes to develop a crust, then slide the entire pan (MAKE SURE it is oven safe, and check how high the pan’s tolerance is) into the oven.

9: Cook until the internal temperature registers about 165 degrees in the thickest part of the meat itself, not the stuffing. You can also do the old knife test, where you cut open the thickest portion to ensure that the inside is cooked through. No Salmonella here!

10: Remove from the oven and tent (cover) with some foil, resting for another few minutes. The turkey will continue to cook another 5 or so degrees to reach the perfect temperature. Cooking to a higher temperature will risk drying it out. Remove the twine, and then slice into rounds. Serve with your desired side.

Vinaigrette:

1: Add ingredients to a small bowl, then whisk until fully emulsified (blended together). Since this isn’t stabilized by any mustard, egg yolk, or mayonnaise, it will separate after a few moments. Just mix again vigorously until re-blended, then spoon over the turkey.

Hope you enjoy!

– Anthony

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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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Pan Seared Salmon with Capers / Brussels Sprouts with Pomegranate Syrup

Hello, all you faithful (and new) readers. The weather in South Florida is absolutely amazing (for me anyways). I like cold weather, and am enjoying the highs in the 50s and 60s during the day, and lows in the 30s and 40s at night. Kinda nice to feel “seasons” in Florida, lol.

Anyways, I felt like cooking today, even after a long day in work. This is a relatively quick recipe, especially if you forego the pomegranate vinegar syrup. However, the syrup is pretty key, in this recipe at least. In fact, all the flavors play off of each other well in this dish.

The salmon was nicely seared, with the richness of the butter in the sauce being cut by the acidic/salty bite of the capers and the white wine. The bitter qualities of the Brussels sprouts were in sync with the smoky bacon and the sweet/sour flavor of the pomegranate vinegar syrup reduction. In other words, pretty tasty stuff.

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What you’ll need (for 2-3 servings):

Salmon:

– 1 lb of salmon (whichever type you like, I chose Atlantic, but Pacific or Sockeye work as well)

– 1 shallot, finely minced

– 1 Tbsp Butter

– 1 Tbsp Olive oil

– About 2 Tbsp capers, and some of the brine

– Salt

– Pepper

Brussels Sprouts:

– 1 lb Brussels sprouts

– 2 strips bacon, sliced into strips

– 2 cloves of garlic, medium chop

– Salt

– Pepper

Pomegranate Vinegar Syrup:

– about 1/3 to 1/2 cup of pomegranate infused red wine vinegar

– 2-3 Tbsp sugar

– pinch of salt

 

The How-To:

1: Start with the pomegranate syrup. Mix all of the ingredients in a small saucepan, stir, and place over medium-low heat. When it comes to a boil, turn it slightly lower, and boil until the mixture reduces by a little more than half. It will be slightly thicker, but will really thicken after it cools. This should take about 15 minutes or less. Keep an eye on it, and avoid reducing so much that it’s thick while hot. It will become way too thick to drizzle on the sprouts.

2: As the syrup is reducing, place a pan over medium heat for a couple minutes. Add the bacon and cook for about 3-4 minutes, until some of the fat is rendered out.

3: Add the Brussels sprouts to the bacon and drippings and cook for about 10-15 minutes, or until nicely caramelized and tender. Season with salt and pepper. Add the garlic a few minutes before finishing to avoid burning it. I added it first and it stuck to the pan a bit.

4: Season the salmon filets with salt and pepper. Heat another skillet over medium heat until hot. Add enough oil to coat the bottom of the pan.

5: When the oil is shimmering, and before it smokes, add the salmon seasoned sided down, and sear for about 2-3 minutes on one side. Season the other side while the first side is cooking.

6: Wait until the salmon releases. That’s when you know it’s ready to turn. Do not try to force it if it sticks too much, or it will fall apart. Flip the fish over and sear the other side for another 3-4 minutes.

7: Remove the salmon, and set aside for a couple minutes. Drain the oil, and add 1 Tbsp of fresh oil and the 1 Tbsp butter. Let the butter melt, then add the shallot, and cook for a couple minutes.

8: Then add the white wine, capers, and caper brine and cook for another 2-3 minutes. Spoon over the fish.

9: Plate the Brussels sprouts, then drizzle them with the pomegranate syrup.

Chow down!

Enjoy folks. Let me know what you think.

– 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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