Potato Chip Chicken

Pin It Plain old chicken can get boring pretty quick.  I was feeling less than enthused about cooking chicken for dinner so I went to my pantry for inspiration.  My eyes landed on half a bag of salt and vinegar potato chips and this star was born.  I have to say this is one of the most delicious chicken recipes I have had in a while.  The chicken stays juicy while the outside gets a golden crunch.  Tastes similar to fried chicken without the frying.  Will definitely be making this one again.

Potato Chip Chicken
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp seasoned salt
1 tsp pepper
1 egg, beaten
2 cups coarsely crushed salt and vinegar potato chips (or flavor of your choice)

1. Preheat oven to 400 degrees.  Place a baking rack inside an edged bakin pan.  Generously spray the rack with cooking spray.
2. Set out 3 dishes (I used dinner plates).  On the first plate mix flour with salt and pepper.  On the second plate beat the egg.  On the third plate pour the potato chips.
3. Take one chicken breast and dredge it through the flour mixture.  Next dip the chicken in the egg.  Then press the chicken into the potato chips until it is well coated.  Place the chicken on the baking rack.  Repeat with remaining chicken.
4. Bake for 35-45 minutes or until cooked through.

Couscous and Shrimp Salad

Pin It I guess we need to blame it on global warming, but I could take a few more of these 60 degree days in the middle of winter.  Because of the beautiful weather I was inspired to make a summer salad for lunch.  The tartness of lemons, the aroma of dill and the crispness of cucumbers make this a wonderfully refreshing dish.

Couscous and Shrimp Salad
*makes 3 lunch size servings
4 oz cooked couscous (1/2 of an 8oz box)
juice of 2 lemons
2 T honey
4 T olive oil
salt and pepper
1 T dill
1/2 lb cooked, peeled shrimp
1/2 red onion, diced
1 cup seedless cucumber, sliced
1/2 cup feta cheese, crumbled

1. Cook couscous according to box directions.  Drain and rinse under cold water to cool.
2. Meanwhile combine, lemon juice, honey and olive oil in a small.  Whisk until well combined.  Adjust honey to desired sweetness.  Season with salt and pepper.
3. In a large bowl combine couscous, shrimp, onion, cucumber and feta.  Stir gently to mix.  Pour dressing over mixture.  Sprinkle dill on top and mix.

**This will keep well for several days in the fridge, however, if you aren't planning on eating it right away, you probably want to leave the cucumbers and feta out until you are ready to serve.  Otherwise they will get soggy.
**You can substitute orzo for the couscous

Asian Citrus Marinated Pork Tenderloin

Pin It I love cooking pork tenderloins.  They are fast and tasty.  I also make them a lot because it is a dinner that Albert and I both enjoy.  I'm always looking for new ways to spice it up since just roasting it can get a little boring.  This is one of those recipes that I just came up with based on ingredients that I had handy.  It has all of the Asian flavors I love: sweet, spicy and tart.  This marinade would also be great on chicken or shrimp.

Asian Citrus Marinated Pork Tenderloin
* This is for 2-3 people.  Adjust amounts for your crowd
1-2 lb pork tenderloin
Juice from one orange or 2-3 clementines
1/4 cup sweet chili sauce
1 T rice wine vinegar
1 T soy sauce
1/2 tsp chili garlic paste or sriacha hot sauce (to taste)

1. Mix all ingredients in a gallon size ziptop bag.  Place tenderloin in the bag, seal and mush around to make sure meat is well covered in marinade.
2. Allow pork to marinate in the fridge for at least 30 minutes.
3. Preheat oven to 375.  Place pork in an oven safe dish.
4. Bake 35-50 minutes unil pork is done.  (Time depends on the size of your tenderloin).
5. Allow meat to rest for 5 minutes before cutting.

Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter

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I rate restaurants based on their bread.  Texas Roadhouse has one of my favorites mostly because of the awesome cinnamon butter that comes with their piping hot rolls.  I stumbled upon a recipe on Pinterest and modified it a bit to make the correct amount for us.  This was also my first attempt at making yeast rolls and they turned out perfect.  This is definitely a good beginner roll recipe.

Texas Roadhouse Rolls

*makes 10 rolls

1 1/2 cups four, divided

1/2 tsp salt

1 T sugar

1 packet (1/4 oz.) yeast

1 egg white

1/3 c warm water

1/3 cup warm milk

2 T melted butter

1. Mix 1 cup flour, salt, sugar and yeast in a bowl.
2. Combine egg white, water and milk.
3. Make a well in the middle of the flour mixture and pour the milk mixture into the well.  Mix by hand until well combined, paying special attention to the bottom and sides of the bowl.
4. Stir in melted butter.
5. Slowly add the remaining 1/2 cup of flour.
6. Cover bowl with saran wrap and let dough rise in a warm place for 45 minutes or until double in size.
7. Punch down dough using cooking spray coated spoons (the dough is super sticky).
8. Spray 10 muffin cups with cooking spray.  Divide dough evenly between cups.
9. Cover dough with a damp papertowel and allow dough to rise again for 30 minutes or until double in size.
10. Preheat oven to 400 degrees.
11. Bake rolls for 13-15 minutes or until golden brown.  Serve with cinnamon honey butter.

Cinnamon Honey Butter

*enough for 1 batch of rolls - easy to double/triple
1 stick butter, softened
2 T honey
1 tsp cinnamon

1. Combine all ingredients, stirring until smooth and well mixed.

Black and Blue Breakfast Cake

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I love breakfast foods.  I would eat them for every meal if it was acceptable.  I absolutely love Starbucks, but have to limit myself due to a lack of unlimited funds.  Thier blueberry muffins are my favorite treat.  I stumbled upon this recipe in the St. Louis Post Dispatch a while ago and it claimed that it tastes just like Starbucks coffee cake.  I do have to say it is the closest I have found.  I tweaked it a bit and now this is one of my favorite breakfasts.  You can make a whole pan for about the price of one muffin at Starbucks, which makes it taste even better :)

Black and Blue Breakfast Cake
1 stick butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon zest
3 Tbsp yogurt (plain or vanilla - I used Boston cream pie because I had it on hand)
1/3 cup milk
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup blackberries, cut into pieces
2/3 cup blueberries

Topping
3 Tbsp butter, softened
1/4 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp groung nutmeg

1. Preheat oven to 350.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time until well blended.  Add vanilla, lemon zest and yogurt and mix.
3. Sift flour, baking poowder and salt together.  Add four mixture and milk alternately to the batter, ending with the flour mixture.  Mix well.
4. Spread batter in a greased 8 inch square pan.
5. Sprinkle berries on top of batter.
6. Mix topping ingredients with a pastry cutter or fork until it forms crumbs.  SPrinkle on top of berries.
7. Bake 35-40 minutes or until a toothpick comes out clean.
8. Optional-make a glaze of powdered sugar and milk to drizzle on top.

Perfect Burgers

Pin It Well winter is finally here, blowing winds, frigid temps, icy sidewalks.  My husband and I decided that we needed a little taste of summer to lift our moods.  Albert just got a deep fryer for his birthday ( I hate it), and he wanted to make some fries to test it out so we decided that a summer bbq was in order.  I made these using my grill pan on my stovetop and they turned out awesome, just as good as when grilled outdoors.  This is my go-to burger recipe.  It is fast, flavorful and simple. 

Perfect Burgers
*makes 4 burgers
1 lb ground beef
1 packet onion soup mix
1 tsp seasoned salt

1. Mix all ingredients in a bowl until well combined.
2. Divide into 4 equal portions and form into patties.
3. Grill or cook on stovetop until desired doneness.  We like ours medium well and it takes about 4 minutes per side over high heat.
4. Top with desired toppings

Clam Chowder

Pin It I'm a big fan of tomato based soups, however, Albert LOVES creamy soups.  I try to stay away because they are so bad for you.  But today was a snow day and I had all of the ingredients on hand, so Albrt wins and gets his beloved clam chowder.  This was my first attempt at clam chowder andI have to say it turned out quite delicious.  Definitely warms you upon a chilly winter day.  This recipe serves 4 (since there are only 2 of us here), but you could easily double or triple for a crowd.

Clam Chowder
2 cans chopped clams
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced potatoes
3 T plus 1 T of butter, divided
1/4 cup flour
2 cups half and half
3/4 tsp salt
pepper to taste

1. Melt 1 T of butter in a large pot.  Add onions, carrots and celery and cook until just starting to brown.
2. Add potatoes to the pot and juice from both cans of clams.  Add water to cover vegetables and cook until tender.
3. Meanwhile, in a separate pot melt 3 T of butter.  When butteris compltely melted whisk in flour.  Allow flour to cook for 3-5 minutes to get rid of the raw flour taste.
4. Whisk in half an half and continue to whisk until thick and smooth.
5. Add cream mixture to the vegetables.  Stir to combine.  Heat through, but do not boil.
6. Stir in clams just before serving and heat through. (You don't want to clams to overcook and get chewy).