Cooking
Every once in a while, I'll troll some of my favorite foodie sites. My purpose? Find new recipes.
A couple of weeks ago, I grabbed a bunch from Food & Wine and Epicurious, and we're making our way through them.
Monday night, it was Pecan Crusted Chicken. Chicken breasts (or Veat) dipped first in egg and water, then a mixture of pecans, cornstarch, cayenne, sweet paprika, thyme and salt (pulsed in the food processor). Pan-fry in oil (I used olive instead of vegetable), about five minutes per side. Serve with a dipping sauce made from mayonnaise, Dijon mustard, white wine vinegar, sugar, cayenne and salt.
The chicken was fantastic. The cornstarch give the chicken a nice, crunchy crust. And the whole thing came together in about 20 minutes. My kind of food.
To go with, Matt first parboiled some potatoes, then cut them into wedges, followed by coating them with a seasoned cornmeal mix. Baked them till they were nice and crunchy.
All in all, a pretty good meal. Little effort, good results. And very little clean-up!
Blog Party #6 has been announced, and this month? We're going Retro! Click here for all the information, and hope to see you at the party!
Tagged with
Food and Drink, Blogging, Chicken, Potatoes, Pecans
- The Best Fried Chicken In The Us Of A
(The opinions expressed in the recipe are from the author, and not necessarily those of the Happy Sorceress or her editing staff) From Collector's Press Retro Diner, a very good fried chicken recipe, although I hesitate to call it 'the best'....
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- We're Getting Closer...
You may remember my quest for the perfect fried chicken: It didn't go well. But a recent recipe may have gotten me a lot closer. Crispy Spiced Fried Chicken was pretty close to perfect. So easy to prepare; while the recipe called for 'parts',...
- Riding The Red Tractor
One of the many lovely places to eat along College Avenue, in Oakland, is the Red Tractor Cafe. A very old-fashioned feel about the place; their menu was what I'd expect a farmer's wife, circa 1930, would have served...which means there was very...
- My Own Invention
I think I'm a pretty good cook. I can most certainly follow directions. With few exceptions, recipes turn out as they're supposed to. And occasionaly, I like to just make things up. Maybe I have ingredients that need to be used. Perhaps I'm...
Cooking
Pecan Chicken and Spicy Cornmeal Potato Wedges
Every once in a while, I'll troll some of my favorite foodie sites. My purpose? Find new recipes.
A couple of weeks ago, I grabbed a bunch from Food & Wine and Epicurious, and we're making our way through them.
Monday night, it was Pecan Crusted Chicken. Chicken breasts (or Veat) dipped first in egg and water, then a mixture of pecans, cornstarch, cayenne, sweet paprika, thyme and salt (pulsed in the food processor). Pan-fry in oil (I used olive instead of vegetable), about five minutes per side. Serve with a dipping sauce made from mayonnaise, Dijon mustard, white wine vinegar, sugar, cayenne and salt.
The chicken was fantastic. The cornstarch give the chicken a nice, crunchy crust. And the whole thing came together in about 20 minutes. My kind of food.
To go with, Matt first parboiled some potatoes, then cut them into wedges, followed by coating them with a seasoned cornmeal mix. Baked them till they were nice and crunchy.
All in all, a pretty good meal. Little effort, good results. And very little clean-up!
Blog Party #6 has been announced, and this month? We're going Retro! Click here for all the information, and hope to see you at the party!Tagged with
Food and Drink, Blogging, Chicken, Potatoes, Pecans
- The Best Fried Chicken In The Us Of A
(The opinions expressed in the recipe are from the author, and not necessarily those of the Happy Sorceress or her editing staff) From Collector's Press Retro Diner, a very good fried chicken recipe, although I hesitate to call it 'the best'....
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- We're Getting Closer...
You may remember my quest for the perfect fried chicken: It didn't go well. But a recent recipe may have gotten me a lot closer. Crispy Spiced Fried Chicken was pretty close to perfect. So easy to prepare; while the recipe called for 'parts',...
- Riding The Red Tractor
One of the many lovely places to eat along College Avenue, in Oakland, is the Red Tractor Cafe. A very old-fashioned feel about the place; their menu was what I'd expect a farmer's wife, circa 1930, would have served...which means there was very...
- My Own Invention
I think I'm a pretty good cook. I can most certainly follow directions. With few exceptions, recipes turn out as they're supposed to. And occasionaly, I like to just make things up. Maybe I have ingredients that need to be used. Perhaps I'm...