Dinner, Lunch

Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons

No Comments

Samin Nosrat’s genius simple chicken thighs are SO GOOD you will want a conveyor belt to run it into your mouth.

It’s kind of a one ingredient dish – Conveyor Belt Chicken.  In Samin Nosrat’s cooking bible (it’s not just a cookbook) Salt Fat Acid Heat, she refers to this “recipe” in a page of text that reads like a book – it’s because there really isn’t an ingredient list, or much for instruction.  It’s the kind of recipe that teaches you how to cook – simply.  Hot cast iron conducts heat so well for a crispy skin sear that rivals chicken from a fancy restaurant – made in minutes.  I LOVE this chicken.  My family loves it.  Anyway, it’s a good one – make it!

Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons

Print Recipe
Crispy Skin Chicken Thighs served with Ciabatta croutons, simple and delicious.
Course dinner, Main Course
Cuisine American
Keyword chicken thighs, ciabatta croutons
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Cast Iron Skillet

Ingredients

  • 3 - 4 lbs deboned chicken thighs with skin ON
  • 2 tbsp olive oil
  • kosher salt and black pepper
  • fresh thyme and red pepper flakes
  • lemon wedges for serving with the chicken
  • 1/2 loaf ciabatta bread torn into croutons about 4 cups of torn bread

Instructions

  • You likely will need to debone the chicken thighs, which isn't horrible, but it's a bit of a task. Make sure to check for any small cartilage pieces when finished. If you can buy the thighs deboned from your butcher even better!
  • At least 30 minutes before cooking, HEAVILY coat both sides of the chicken thighs with kosher salt and black pepper. I also use thyme and red pepper flakes, but the salt and pepper are great alone too. Set the chicken aside until ready to cook (if more than 30 minutes ahead, place in fridge and remove 30 minutes before cooking). If you have longer, you can salt it up to 8 hour ahead - it just penetrates deeper.
  • When ready to cook, heat a heavy cast iron skillet over medium high flame and prepare a smaller skillet to weigh down the chicken during cooking. You can use a second skillet, a foil wrapped brick, a lid with weights - anything to put decent pressure on the chicken to help render the fat during cooking.
  • If your chicken thighs have a lot of skin, you won't need oil. However, if skin is minimal (not overhanging the actual chicken thigh itself), heat 2 tablespoons of olive oil in the hot skillet. Place the chicken in the skillet, skin side down, being careful to not overcrowd the pan. Depending on the size of the thighs, this would be 2 or 3 at a time. Place your smaller second skillet on top of the chicken, to weigh it down, and let cook for aboue 5-7 minutes, depending on size. You want the skin brown and crispy, and the thighs cooked almost all the way through before flipping. When ready, flip and cook just 2 minutes more . Remove to a plate and prepare the next round until all the chicken is cooked.
  • When through cooking the chicken, leave all the drippings in the pan, and toss in the ciabatta croutons, stirring to coat evenly in the fat. Sprinkle with kosher salt and cook until golden brown and crispy all over. Serve with the chicken thighs, sprinkled with more salt and fresh thyme leaves - a squeeze of lemon juice can brighten things up.

Notes

This recipe is minimalist cooking at its finest - use only the best ingredients, and don't be afraid to use high heat.  The pan might splatter, but your weight pan or lid will help keep this in check.  
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Oven Baked Taco’s with Cilantro Ranch

No Comments

A home baked version of crispy beef taco’s with a cilantro greek yogurt ranch sauce on the side – a healthy and super versatile make-ahead meal.

Tonight is game 6 of the Bruins vs. Islanders in the Stanley Cup playoffs (GO B’s!!).  It’s also baseball playoffs for one of our kids, among other sports practices.  This means it’s a make ahead night.  Enter, another recipe inspired by Half Baked Harvest – she made a baked taco with ground chicken, and I updated it here with ground beef and pretty much doubled the recipe.  These have become a favorite in our house as they are super easy, make-ahead, and keep great for leftovers, though there usually aren’t any.  You can use any meat or even chopped vegetables.  I have done this with black beans and oven roasted sweet potatoes and it was delicious!  If you have varying preferences in your home, make 1/2 with chicken and 1/2 with beef, etc.  Since the filling is pre-cooked, everything can be assembled and baked as desired.  The best accompaniment is the cilantro greek yogurt ranch.  Another genius Tieghan move – taco’s with ranch.  THE BEST.  

This is a dip to make time and time again – I posted a very similar version of Chive Ranch with the BBQ chicken recently, and this one has the cilantro twist.  Other than that, it’s the same easy recipe.   Make extra – you will be glad you did.  

The taco’s are formed on a sheet pan using soft corn tortillas that are filled with the beef and cheese, coated in olive oil, folded and baked.  If you have a hard time keeping them folded before baking, compress them with a wire cooling rack while cooking – I have to do this with mine.  

The crispy baked taco’s are great on their own, but served with the ranch and a few drops of taco sauce are even better.  These are great warm, cold – however you find them.  They make a great lunch for packing up the next day!

Oven Baked Taco's with Cilantro Ranch

Print Recipe
A ground beef taco with soft corn tortilla's, baked crispy in the oven, served with a side of greek yogurt cilantro ranch sauce.
Course dinner, Lunch, Snack
Cuisine Mexican
Keyword beef taco, tortillas, ground beef, tacos
Servings 6

Equipment

  • baking sheet with a wire rack

Ingredients

For the Taco's

  • 2 lbs ground beef, turkey, chicken, or even beans and veggies
  • 1 small white onion, chopped
  • 4-6 tsp Taco Seasoning - recipe below
  • 8 oz grated sharp cheddar or pepperjack
  • EVOO for the pan and taco assembly
  • 12 soft corn or flour tortilla's - 6 or 8 inch size

Taco Seasoning

  • 4 tsp chili powder
  • 4 tsp smoked paprika
  • 3 tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 2 tsp kosher salt

Cilantro Ranch Sauce

  • 1 cup greek yogurt
  • 1 cup sour cream
  • 1 tsp fresh lime juice
  • 1 Tbsp chopped cilantro leaves
  • 1 Tbsp chopped chives
  • 2 tsp dried parsley flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 3/4 tsp black pepper

Instructions

Taco Meat (or veggies)

  • Heat a large skillet over medium high heat and saute the chopped onion until just soft. Add the ground beef, chicken, turkey, or veggies, and saute until cooked through. Add a few teaspons of the taco seasoning to a small bowl with some hot water and mix until no dry powder exists. Stir the seasoning into the beef or veggies, and taste to make sure you have enough spice. Add more as needed. This taco seasoning will keep well in a sealed jar for weeks.

Make the Taco's

  • Preheat an oven to 425 degrees. Use two sheet pans and cover both with olive oil in a thin coat on the pan. Lay the soft corn tortilla's open faced (6 on each 1/2 sheet pan) slightly overlapping. Add a touch more olive oil on this side of the tortilla's. They will be overlapping, but spread some of the grated cheese on each tortilla, then spoon a few tablespoons of the meat or veggies, a touch more cheese and then fold in half. If your taco's won't stay folded down, you can use a wire baking rack (for cooling cookies) to hold them into their folded position.
  • Bake for 12-14 minutes, until the cheese is melted and the outsides of the tortilla's are somewhat crisp. Set aside to eat at room temperature or fresh off the pan. Serve with the Cilantro Ranch Sauce.

Cilantro Ranch Sauce

  • Stir all ingredients together, and taste for seasoning. Add salt and pepper, or more lime juice as needed. Keep cool for up to a week - we use this on everything, but mostly it's a great dip for taco's, and veggies!

Notes

This recipe is very versatile.  For a veggie taco base, I suggest doing black beans and chopped cut sweet potato (you can roast the sweet potato in the oven for 10-12 minutes at the 425 temp used for the taco's.  It's great with chicken and turkey too!
This is a Tieghan Girard recipe (not exactly) - both the taco and cilantro yogurt dip come from her incredible food blog, Half'Baked Harvest!
Continue Reading

Dinner, Lunch

Beer BBQ Chicken with Chive Ranch Dip

No Comments

June 1st calls for some BBQ!  A gem here with homemade sauce, a Chive Ranch dip, and everything can be made in advance with little effort on the back end.  Food like this serves us well all summer for outings at the beach, camping, etc.  It travels well, and despite being a little messy, it’s a crowd pleaser for kids and grandparents, and everyone in between.  Cornbread recipe will come later too!

The sauce recipe is from Half Baked Harvest, a goldmine of incredible recipes and food inspiration.  My friend Liz introduced me to this site, and I cannot thank her enough!  Anyway – it’s legit.  Beer in the sauce.  BBQ perfection.  

Beer BBQ Chicken with Chive Ranch Dip

Print Recipe
Homemade Beer spiked BBQ sauce, slathered on grilled chicken strips, served with a cool chive ranch dip on the side.
Course dinner, Lunch
Cuisine American
Keyword barbecue, bbq, chicken, bbq chicken, ranch, grilled chicken
Servings 6

Ingredients

  • 3 lbs chicken breast, sliced into strips for grilling

Beer BBQ Sauce

  • 3/4 cup beer - whatever you like to drink
  • 1 cup ketchup
  • 3/4 cup runny honey
  • 3 tsp dijon mustard
  • 3 tsp worcestershire sauce
  • 3 tsp chili powder
  • 1.5 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1 tsp kosher salt

Chive Ranch Dip

  • 1 cup plain greek yogurt
  • 1 cup sour cream
  • 1 Tbsp chopped fresh chives
  • 1 tsp fresh squeezed lime juice
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried parsley
  • 1 tsp kosher salt
  • 3/4 tsp black pepper

Instructions

Make the BBQ Sauce

  • Combine all ingredients in a small to medium saucepan, and bring to a boil. Continue simmer over low heat for at least 15 -20 minutes until slightly thickened. I usually do this a day in advance.

Make the Chive Ranch Dip

  • Stir all ingredients together and keep refridgerated until ready for use.

Grilled BBQ Chicken

  • Slice the chicken breasts into strips and rub with olive oil, salt and pepper.  Set aside
  • Slather a thin coat of the BBQ sauce on the chicken - you want to go light so it doesn't cause a flare up on the grill. I baste the back side of the chicken as I turn it, to boost the flavor without feeding the flames. You can use a grilling or pastry brush to do this. Add one final coat of the sauce when finished cooking - the chicken will absorb a lot of it and concentrate the flavor. Serve the chicken warm or make ahead to eat later - dip with extra BBQ sauce and the ranch on the side.

Notes

This recipe is adapted slightly from Half Baked Harvest - www.halfbakedharvest.com.  Tieghan Girard is a huge source of recipe inspiration for me, and I often find myself going back to her recipes time and time again!
Also - the Chive ranch is a big batch recipe because my family devours this - we use it with veggies, tacos, and even put it on sandwiches.  If you aren't as insanely addicted to ranch, you will likely be fine with a 1/2 portion of the recipe...
Continue Reading

Dinner, Lunch

Nancy’s Chopped Salad

1 Comment

The Iconic Nancy Silverton Chopped Salad; simple ingredients exceeding all expectations for salad, as a meal and the star of any table.

Nancy’s Chopped Salad stands alone in fame above all salads, in my opinion.  Lauded by superior food critics and chefs all around, this recipe has been a favorite for a full decade; accolades including The Washington Post, Food and Wine, Sweet Greens (that carried the salad on its menu coast to coast), and countless sites that credit this salad for breaking the mold.  Truth.  

More truth?  My kids didn’t love the original – despite several attempts, I had to adapt it to make it work for all of us.  The tomatoes – they go on at the end after a couple have eaten already.  The chickpeas – gone.  The lettuce – I split the difference by reducing the radicchio and upgrading the iceberg to romaine to make up for all of those other losses.  In the end, it’s a great salad that mimics the great vibe of Nancy’s “famous” chopped – I hope you love it!

Nancy's Chopped Salad

Print Recipe
Nancy Silverton's iconic chopped salad - tastes like an old school italian sub, but better. This salad is rejoiced from coast to coast, for good reason.
Course dinner, Lunch, Main Course, Salad
Cuisine American
Keyword nancy silverton, salad, italian sub, chopped salad

Ingredients

Oregano Dressing

  • 3 cloves garlic, finely chopped
  • 1-2 Tbsp Oregano I use 1.5 Tbsp, the original recipe calls for 2
  • 2 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh squeezed lemon juice
  • 1/2 cup olive oil

Salad and Assembly

  • 1 head organic romaine lettuce, shredded into thin ribbons
  • 1/2 head radicchio, cored and thinly shredded
  • 1/2 red onion, sliced paper thin
  • 1/4 lb provolone cheese, thick cut from deli (1/2 inch)
  • 1/4 lb hard salami, thick cut from the deli (1/2 inch)
  • 1/4 cup sliced pepperoncini
  • dried oregano & kosher salt for garnish

Instructions

Oregano Dressing

  • Chop the garlic, oregano, salt and pepper and smash into a rough paste with the back of a chef's knife to make ingredients blend into the liquid more smoothly. Put the paste into a jelly jar, and add the red wine vinegar, lemon juice, and olive oil, and shake to combine. Let the ingredients marinate for at least 30 minutes on the counter at room temp.

Salad and Assembly

  • Finely chop the Romaine lettuce into fine ribbons, along with the radicchio and set aside.
  • Separate the red onion layers, and smash to flatten so you can chop into fine slices to match the other ingredients. Throw the red onion into a bowl and cover with cold water for at least 10 minutes; this will soften the bite of the onion.
  • Finely chop the provolone and salami into thin matchsticks. Toss all the lettuce, radicchio, provolone, salami, and drained red onion into a large salad bowl. Add the pepperoncini and dress to your liking. Note - you will have a good amount leftover dressing, which will keep for a week in the fridge.
  • Finish the salad with extra dried oregano, salt and ground pepper to taste.
Continue Reading

Dinner, Lunch

Southern Fried Chicken Thighs with Hot Honey and Siracha Mayo

No Comments

Shake Shack style fried boneless chicken thighs with two simple sauces to make it better than ever!

This recipe is all over the internet – it first came to my attention via Ina, of course, in Cook Like a Pro, where she credits the Shake Shack for their amazing Fried Chicken recipe. I tweaked this one a bit by increasing some spice, and chose chicken thighs over breast meat.  Some inspiration also came from Shubie’s in Marblehead, MA, where they always have delicious fried chicken thighs in the prepared food case.  Thanks Shubie’s!

The original recipe calls for splitting small chicken breasts in half, so the size of chicken thighs is perfect – no cutting required.  Per usual, I made a huge batch of this, because fried chicken is the best leftover food in the fridge.  My family prefers this made into sandwiches with a brioche bun, but I like it as is – with the hot honey drizzle and sriracha mayo to dip. 

The chicken needs to marinate in a buttermilk dressing for several hours, which later becomes part of the batter.  I added onion powder to the spice blend with the flour, and upped the level of spice all around.  

Southern Fried Chicken Thighs with Hot Honey and Siracha Mayo

Print Recipe
Tender, juicy, perfectly crisp chicken thighs with the tastiest sauce for a spicy kick!
Course dinner, Lunch, sandwich
Cuisine American
Keyword fried chicken, chicken thighs
Prep Time 6 hours
Servings 10 people

Ingredients

Chicken for Marinating

  • 3 lbs boneless, skinless, chicken thighs
  • 4 cups buttermilk
  • 1 jalepeno, split in half lengthwise
  • 1 large shallot, thinly sliced
  • 4 cloves of garlic, smashed
  • 1 Tbsp kosher salt
  • 1 Tbsp ground black pepper

Breading Mixture

  • 5 cups AP flour
  • 6 Tbsp baking powder
  • 1.5 Tbsp Kosher Salt
  • 1.5 Tbsp Smoked Paprika
  • 1 Tbsp ground black pepper
  • 2 tsp cayenne powder
  • 2 tsp celery salt
  • 1 Tbsp onion powder
  • 2 quarts canola oil, for frying

Hot Honey

  • 1/2 cup honey
  • 2 tsp siracha sauce
  • 2 tsp tabasco sauce
  • 1/2 tsp paprika

Siracha Mayo

  • 1/2 cup good quality mayo
  • 2 tsp lemon juice
  • 1 Tbsp honey
  • 2 tsp siracha

Instructions

  • Trim the chicken thighs of any excess skin or fat, and place in a large dish for marinating (I use a 9 x 12 baking dish).
  • Stir together the buttermilk, split jalepeno, sliced shallot, smashed garlic, salt and pepper, and pour over the chicken and place in the fridge for at least 4 hours, but up to overnight.
  • When ready to cook, heat the canola oil in a large dutch oven over medium high heat to a temperature of 350 degrees, using a cooking themometer that is accurate. Preheat the oven to 225 degrees, and ready a sheet pan with a wire rack set inside.
  • In a large shallow dish, combine all of the dry ingredients (flour through onion powder) for the batter, using a wire whisk to stir. Lift the chicken pieces out of the marinade, dredge through the flour mixture, then repeat with another dip into the buttermilk marinade, and the flour again - this double dip is what gives the flaky crust such an incredible texture. Carefully lower no more than three pieces of chicken into the hot oil at a time, cooking for five minutes total, flipping once through. When done, place on the sheet pan and sprinkle with kosher salt.. Keep warm in the oven while you finish the rest of the chicken and make the sauces (below).
  • To serve, enjoy the chicken warm, room temerature, or even cold, drizzled with the hot honey and dipped into the siracha mayo. This also clearly makes a fabulous sandwhich!

Hot Honey Sauce

  • Stir the honey, siracha, tabasco, and paprika together in a small jar.

Siracha Mayo

  • Combine the mayo, honey, siracha, and fresh lemon juice in a small bowl.

Notes

I find it's easier to double dip back into the buttermilk if I remove all of the chicken to another bowl before dredging, leaving the marinade for double dipping on its own.  
Also, because the chicken cooks so quickly, I try to use my timer on my iPhone so I can see when I hit the half way point for flipping, and make sure I don't over cook it!
Continue Reading

Dinner, Lunch

Feeding Teams!

No Comments

Finding our way back to team dinners and gatherings with friends – this recipe is foolproof (from Ina herself), economical, fits most dietary needs, and makes teenagers happy! Baked Potatoes with Chive Yogurt Sauce – classic and timeless. Welcome back to the spotlight!

Our kids enjoy playing sports, and it’s been a while since we have seen everyone gather together for a team dinner.  We knew exactly what to make when this crew joined us – classic baked potatoes for a crowd.  A Barefoot Contessa recipe that is on repeat in our home, served up with yogurt chive sauce, a big Caesar salad and homemade ice cream sandwiches (recipes coming soon!).  The best part is, if you have a large cooler, you have a warming oven to make this ahead!

The chive yogurt sauce is key here – a slightly healthier take on sour cream that brings a thick consistency with the tang of greek yogurt.  Plenty of salt and pepper and fresh chives round it out – this makes a great dip for cut veggies and pita chips as a snack or appetizer too.

I find this recipe is perfect for crowds with differing dietary needs – it’s vegetarian, gluten free, and if you expand your toppings you can satisfy meat eaters with chopped bacon,  sautéed ground beef, or even buffalo chicken and cheese.  It fills everyone up, and is a nice change from the typical pasta and pizza dinners we often use for crowds of athletes.  I think baked potatoes deserve to be back in the spotlight – 80’s style.

Note that the recipe below is meant to feed 20 hungry teenagers – you should scale back for a family dinner – or not?  They make great leftovers!

Baked Potatoes with Chive Yogurt Sauce

Print Recipe
Old school baked russets with a sour cream and yogurt topping, flecked with chives, salt and pepper - a classic that deserves to be back in the spotlight!
Course Lunch, Main Course, Side Dish
Cuisine American
Keyword baked potato, potato, sour cream, chives
Servings 20 people

Ingredients

  • 15 lbs Russet Potatoes
  • 1/4 cup Olive Oil
  • 2 Tbsp Kosher Salt
  • 24 oz Sour Cream
  • 24 oz Plain greek yogurt
  • 1 Tbsp kosher salt
  • 3/4 Tbsp cracked black pepper
  • 1/2 cup chopped fresh chives

Instructions

  • Preheat oven to 400 degrees, placing two racks in the upper and lower thirds of the space.
  • Scrub the potatoes clean and allow to dry fully. Pierce each potato several times with a fork to prevent explosions, and help with even heating. Place the potatoes on two 1/2 sheet baking pans, allowing for a little space between the potatoes. Drizzle the olive oil between the two pans, rubbing to coat the poatatoes evenly all around. Sprinkle generously with kosher salt. This seems like a lot, and while it doesn't permeate the potatoes, it creates a flavorful crust on the skins.
  • Bake for 45 to 60 minutes, until the potatoes register 210 degrees. Let them rest, covered loosely with foil until ready to use. (See note about keeping warm for longer periods of time below!)
  • While the potatoes are cooking, combine the yogurt, sour cream, salt, pepper, and chives - chill until ready to eat.
  • Dollop each potato generously with the chive sauce - enjoy!

Notes

This is an incredibly easy recipe to multiply or scale back - the cooking times are all the same.  If you need to cook the potatoes well in advance, you can use a large cooler (hard pack not a soft cooler) to keep them warm.  This works for all kinds of foods - consider for Thanksgiving with side dishes!  Simply fill the lower third of the cooler with hot water for 15 minutes, empty the cooler and dry fully, then load the potatoes and close the lid.  Instant warming oven!  Will keep for an hour or two as needed.  
Recipe credit - This is a classic Barefoot Contessa Recipe - CGBC (Cooking Goddess, Barefoot Contessa).  It has become our go-to team dinners for the kids sports gatherings. Thanks INA!
Continue Reading

Dinner

Ultimate Barbacoa Taco’s

No Comments

Barbacoa Beef – the best of the taco’s in my opinion, with all the slow cooked flavors of the traditional recipes, but the ease of a slow cooker and simple toppings.  This is the taco you want, but don’t always have time to make – make time for it!  Beef chuck (stew meat) is seared in a skillet and then slow cooked in spices and broth to a finished result that is warming and spicy with the perfect balance of flavor.  And it’s EASY!  Customary Mexican versions of this use goat or sheep meat, cooked long in underground smoke ovens.  The use of chipotle salsa lends a smoky finish to the sauce to mimic this cooking method.  

The cooked beef can be used for days in burrito bowls, quesadilla’s, salads, nacho’s – really anything you can think of.  It reheats great for a thermos to send to school or work for lunch with a bag of tortilla chips.  

Barbacoa Taco's

Print Recipe
Melt-in-your-mouth, shredded slow cooked beef taco's
Course Main Course
Cuisine Mexican
Keyword beef, taco, barbacoa
Servings 6

Equipment

  • slow cooker

Ingredients

  • 3 lbs chuck roast beef, cut into 2 in. cubes
  • 2 Tbsp Canola Oil
  • kosher salt and fresh ground pepper
  • 6 cloves garlic, chopped
  • 1/2 white onion, chopped fine
  • 3 Tbsp chipotle salsa, or chiles in adobo pureed San Marcos brand offers the puree
  • 1.25 cups beef broth
  • 1 Tbsp Apple cider vinegar
  • 1.5 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/2 tsp cloves or all spice
  • 3 Bay Leaves
  • 1/2 cup lime juice
  • 12 corn tortillas
  • sour cream, sliced avacado, cilantro for topping

Instructions

  • Season the beef well with salt and pepper. Heat the canola oil in a large dutch oven over medium high heat, and sear the beef in 2 batches, to prevent steaming. Remove seared beef to a plate - reserve drippings as well.
  • To the slow cooker, add the beef, drippings, onion, garlic, broth, ACV, cumin, oregano, cloves, bay leaves, and stir ingredients well to combine. Cook on low setting for 6-8 hours, until beef falls apart when shredded. You can do 4 hours on high, but results are better with more time and low heat.
  • Shred the beef, return to the seasoned broth, and stir in the lime juice and check for seasoning. You can add a touch more of the adobo salsa for heat, or salt if needed.
  • Serve the beef in taco's with desired toppings, or make a burrito bowl with cooked rice or quinoa. Beef will keep well to use with nachos or breakfast tacos with scrambled eggs too!

Notes

Don't skip searing the beef, as it lends a big part of the deep flavor this dish is known for.  
Continue Reading

Dinner

Easiest Ultimate Chicken Parmesan

No Comments

A STAR in the comfort food world, Chicken Parmesan is a cult classic recipe that deserves the spotlight.  A true legend with the volume cranked by fresh basil, burrata, and the best of simple ingredients.  

The cutlet recipe is loosely based on the CGBC (Cooking Goddess Barefoot Contessa) classic Parmesan Chicken – I add red pepper flakes, oregano and increase the grated Parmesan in the breading ratio.  Top it off with Rao’s (the ultimate Marinara that rules out the need for sauce from scratch) and good quality mozzarella or burrata, and you are done.  

This dish is easy to make ahead for lunch or dinner, and goes great with a simple mixed green salad.  

 

Easiest Ultimate Chicken Parmesan

Print Recipe
Homemade cutlets with Rao's, fresh mozzarella, and a touch of basil
Course Main Course
Cuisine Italian
Keyword chicken, parmesan
Servings 6

Ingredients

  • 6 split chicken breasts pound to uniform thickness, about 1/2 inch
  • 2 eggs beaten with 1 Tbsp water
  • 3/4 cup AP flour
  • kosher salt and fresh ground pepper
  • 1 cup italian style breadcrumbs
  • 1 cup grated parmesan plus more for topping
  • 1 Tbsp red pepper flakes
  • 1 Tbsp dried oregano
  • 4 Tbsp olive oil extra virgin
  • 4 Tbsp butter
  • 1 jar Rao's Marinara Sauce
  • 1 lb fresh mozzarella or burrata cheese
  • 1//4 cup torn fresh basil

Instructions

  • Preheat oven with broiler setting, and position a rack several inches below.
  • Sprinkle the pounded chicken breasts generously with salt and pepper. Set up three low shallow bowls for dredging. The first bowl will have flour. Next, combine the 2 eggs with a Tbsp of water and beat. Last, combine the parmesan, breadcrumbs, red pepper flakes and oregano.
  • Start by dredging each breast through the flour, shaking off excess as you go. Then dip both sides into the egg wash, and last, coat the chicken with the breadcrumb mixture. Place the coated chicken breasts on a platter until ready to cook. This step can be done in advance.
  • Heat a large cast iron or non-stick skillet over medium-high heat, and melt 2 Tbsp each of EVOO and butter. Add 2-3 chicken breasts at a time, depending on the size of the chicken. You want to sear the crumbs to golden brown and just barely cook the chicken through - about 5 to 6 minutes per side. Repeat the process with the remaining chicken breasts, adding more oil and butter to the skillet as you go. Place the fully cooked chicken into a 9x13 baking dish.
  • Heat the Rao's sauce over low heat, and pour over the chicken breasts to cover. Split the mozzarella (or burrata) over the top and sprinkle with extra grated parmesan. Broil until the cheese is melted and golden brown in spots. Garnish with freshly torn basil.

Notes

To make ahead, you can assemble the dish fully (hold off on the basil til done cooking), but bake at 350 for 25 - 30 mins instead of broiling the heated dish to melt the cheese.  If desired, set under broiler for 2 minutes at the end to brown the cheese.  
Costco imports fresh mozzarella balls from Italy weekly, and they are the real thing - much better than domestic.  Sold in four packs, they keep for only a week or so.
Continue Reading

Dinner

Brisket Burgers

No Comments

Often when you make something over and over again, you learn that less is more.  These burgers are the perfect example of letting a good ingredient shine.  Ground brisket has a richer flavor and a great balance of fat (75/25) that lends itself to make the ultimate burger with little effort.  

Many people pay higher prices for leaner cuts of ground beef, which works well in some recipes, but with a burger can lead to a tough final product.  Much of the fat is released in the cooking process, so it’s best to start with a higher fat content to ensure the burger isn’t dry when finished.  You can “doctor up” a burger patty any way you like, but why go to all that trouble when you don’t need to?  I promise this will be the best, simple burger you’ve ever made!

Brisket Burgers

Print Recipe
The best of the beef burgers - simple and classic.
Course Main Course
Cuisine American
Keyword burger, beef, brisket
Servings 6

Ingredients

  • 2 lbs ground beef brisket
  • 1 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 6 slices thic cut cheddar cheese
  • 6 brioche burger buns

Instructions

  • Form 6 equal patties with the ground brisket. It's crucial to not compact the meat, or work it too fit a strict form. I have used a fork for this and it works well. Sprinkle generously with salt and pepper, and let them sit for at least 30 minutes to come to temp before cooking. The resting time will also allow the salt to permeate the beef.
  • Preheat a gas grill or a cast iron skillet to medium high heat - you want a hot pan or grill to sear the outside of the patties, and leave the inside medium rare. Cook approximately 5 minutes per side, adding the cheese to the last few minutes of cooking.
  • Place the patties on the brioche buns - top as you like! I suggest mayo, pickles, salted tomato slices and lettuce.
Continue Reading