15 Minute Allspice & Panko Crusted Chicken

My grandma starting making this long before “Shake and Bake” existed. It’s surprisingly delicious. The allspice is essential – don’t try to make it without!

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1 cup Panko bread crumbs
  • 2 tablespoons flour
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon allspice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Old Bay Seasoned Salt

Directions

  1. Preheat oven to 475 degrees.
  2. Place a wire rack over a sheet pan and spray with cooking spray. For easy clean up, line the pan with aluminum foil.
  3. In a shallow bowl or pie plate, mix together Panko, flour, allspice, Old Bay, salt, and pepper and mix well. I don’t add any butter or oil to the breadcrumbs, but mixing in 3-4 tablespoons will result in a richer, more golden coating.
  4. In a separate shallow bowl, whisk together the egg and a spoonful of milk or water.
  5. Working with one piece of chicken at a time, dip both sides of chicken in eggs and then transfer to the Panko mixture. Dredge both sides in the mixture while pressing to adhere.
  6. Transfer chicken to prepared wire rack, spacing evenly apart. Try not to place too close together. I once tried making a double batch on one sheet pan and they didn’t cook properly.
  7. If you’d like, spray the chicken with cooking oil.
  8. Bake in preheated oven until golden brown and cooked through, about 15 minutes, or until the internal temperature at the thickest part of the chicken is 165. If you’d like the bottom side to brown, flip the chicken and set the oven to broil for a minute or two. I personally don’t mind the browning on one side only. If you find the top isn’t browned enough after 15 minutes, put on the broiler for about 5 minutes, watching constantly.

Bone-in chicken thighs work well too, but cooking time will increase to approximately 30 minutes.

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Chicken Francese

Photo from Real Food Tastes Good

Tyler Florence isn’t the first person that comes to mind when thinking of easy recipes, but this one actually is. It’s a great weeknight dinner, but elegant enough for entertaining. Original recipe can be found here.

Ingredients

  • 4 Thinly sliced, boneless, skinless chicken breasts (about 1.5 pounds)
  • All purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 3 eggs
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 1/2 lemon, with rind, cut into the rounds
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • 1/2 lemon juiced
  • 2 tablespoons butter
  • 1/4 cup chopped flat leaf parsley

Directions

  1. Put some flour in a shallow bowl and mix with salt and pepper.
  2. In a wide bowl, beat the eggs with 2 tablespoons of water.
  3. Heat the oil over medium-high flame in a large skillet.
  4. Dredge both sides of the chicken flour, and then dip in the egg wash to coat completely, letting the excess drip off.
  5. When the oil hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer.
  6. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
  7. I like to tip the pan to drain any leftover oil, without wiping – so to leave any browned bits in the pan.
  8. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
  9. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
  10. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Turkey & Black Bean Chili

Adapted from a food network recipe by Matt Martinez.

One of my favorite one-pot meals. This is a quick and incredibly flavorful turkey chili with vegetables.

Ingredients

  • 1 pound ground turkey
  • 1 1/2 tablespoons cooking oil (I use 1 tablespoon)
  • 1 tablespoon paprika (I use 2 teaspoons)
  • 3/4 tablespoon cumin (I use 2 teaspoons)
  • 2 large cloves garlic, sliced
  • 3/4 tablespoon salt (I use 1/2 tablespoon)
  • 3/4 tablespoon black pepper (I use 1/2 a tablespoon)
  • 1 1/2 tablespoons cornstarch (optional)
  • 3/4 tablespoon dried leaf oregano (I use 2 teaspoons)
  • 1/4 cup coarsely chopped sweet white onions (I use 1/2 cup)
  • 4 tablespoons coarsely chopped green chilies (I skip this)
  • 1 (14 ounce) can whole stewed tomatoes (I drain the tomato juice into the pot and then chop up the tomato chunks before adding them to the pot)
  • 2 whole chipotle pepper in adobo sauce (I use one, deseeded, and think it’s plenty spicy)
  • 1 cup fresh corn (or frozen it fine)
  • 1 cup finely chopped zucchini
  • 1 cup chicken stock (I add 2 cups)
  • I like to add 1 can black beans, drained and rinsed

Directions

  1. Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes, allowing it to brown.
  2. Add all the ingredients except zucchini and chicken stock, and saute for 2 to 3 minutes.
  3. Add the vegetables and stock, and cook for approximately 5 to 10 minutes.
  4. Adjust seasoning to taste, and serve immediately.
  5. I like to serve this with fresh baked corn bread crumbled on top.
  6. *tip – Since you only need one chipotle pepper, separate the peppers in a ziplock bag and freeze for next time.

White Beans in Tomato Sauce

This is a very simple dish that comes together in 10 minutes. It’s my son’s absolute favorite meal.

Ingredients

  • 2 cans cannellini, great northern, or navy beans (or 1.5 cups dried beans soaked overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water)
  • 8 ounce can tomato sauce (preferably Hunts)
  • 1 cup chicken broth (I usually use 1 teaspoon Better than Boullion Chicken)
  • 1/3 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Directions

  1. Heat the oil in a medium pot or Dutch oven.
  2. Add onions, salt, and pepper and cook, partially covered, until the onions are soft, about 7 minutes.
  3. Add garlic and cook until fragrant.
  4. Add tomato sauce and beans and bring to a simmer. Let it simmer for 20 minutes or serve immediately.

Serve over rice.


Quick Chicken Piccata

From Food Network

Recipe from Food Network

Ingredients

  • 1 pound thin sliced skinless, boneless chicken breast
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot paprika (I skip this)
  • 2 tablespoons olive oil
  • 1 large lemon-half thinly sliced, half juiced
  • 2 tablespoons butter
  • 1 medium shallot, chopped (I skip this)
  • 1/3 cup white wine or dry vermouth (I skip this)
  • 1/3 cup chicken broth (I use 2/3 cup since I skip the wine)
  • I like to add 1/4 cup capers, drained and rinsed

Directions

  1. Arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of the seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
  2. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
  3. Melt 1-tablespoon butter in the same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine, broth, and capers and bring to a boil over high heat, scraping up any brown bits from bottom of the pan with a wooden spatula; boil until reduced by half, about 1 minute.
  4. Stir in lemon juice and remaining butter and pour over chicken, garnish with chopped parsley.

Pasta with Cauliflower, Bacon & Breadcrumbs

Recipe from America’s Test Kitchen.

The unique way the pasta is cooked lends a special quality to this delicious dish. There are a few steps involved, but it’s very worth the effort.

Ingredients

  • 3 slices bacon, cut into 1/4-inch pieces
  • 1/2 cup Panko bread crumbs
  • Salt and pepper
  • 2 tablespoons vegetable oil (I use olive oil)
  • 1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
  • 1 onion, chopped fine
  • 1/2 teaspoon fresh thyme, minced
  • 1 pound campanelle pasta (I like Rigatone)
  • 5.5 cups chicken broth
  • 1/2 cup dry white wine (I skip this)
  • 3 tablespoons fresh parsley, minced
  • 1 teaspoon lemon juice

Directions

BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. (I remove all but 2 tablespoons of the bacon fat). Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer Panko mixture to bowl and set aside. Wipe out the skillet

CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. (I’ve had mixed results cooking the cauliflower this way, probably because I don’t have a 12-inch skillet. I prefer to toss the cauliflower with 2 tablespoons of olive oil and 1 teaspoon salt and roast in a 450 degree oven until browned, stirring half way through, approximately 20 minutes.

PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.

Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste.

Sprinkle with bread crumb topping, or leave it in a bowl to serve separately.


Beef Kabobs (Shish Kabob)

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Ingredients

  • 2 pounds top sirloin
  • 1 onion
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon allspice

Directions

  1. Cut beef into approximately 2×2 inch cubes and place in bowl. Cut the onion into quarters and then separate the layers and add to bowl.
  2. In a small bowl whisk together the olive oil, salt, pepper and allspice. Pour over the meat and onion, cover and refrigerate 1-2 hours.
  3. Put the meat onto skewers with a slice of onion in between each piece, careful not to stuff everything together too tightly.
  4. In my experience, top sirloin is best cooked to medium. It seems to be a bit tough if served medium-rare.
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Chicken Tinga Tacos

Adapted from Sous Vide for Everybody by Americas Test Kitchen

Ingredients

  • 2 pounds chicken thighs, skinless (with or without bones)
  • Salt and pepper
  • 2 tablespoons neutral oil
  • 1 small onion, halved and thinly sliced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 tablespoons minced canned chipotle chile in adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon brown sugar
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 teaspoon grated lime zest plus 2 tablespoons juice

Directions

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in a pot or Dutch oven over medium-high heat. Brown the chicken in two batches until browned on both sides. Transfer to a plate.
  3. Heat remaining 1 tablespoon oil in now empty skillet. Add onion and cook until soft and lightly browned, about 5 minutes.
  4. Stir in chipotle, cumin, and allspice, and garlic and cook until fragrant.
  5. Stir in tomatoes and sugar. Scrape all the browned bits off the bottom of the pan.
  6. Transfer mixture to blender and process until smooth.
  7. Return mixture to the pan and add the chicken. Cover and simmer 45 minutes or until the chicken shreds easily when pulled apart with two forks. If using a stove-top pressure cooker, cook for 8 minutes and then do a quick release.
  8. Use tongs to remove chicken from the pot. Place onto a plate and shred.
  9. Meanwhile, raise the heat on the pot and gently boil until the sauce is as thick as desired. Return the shredded chicken to the pot.
  10. Serve with fried corn tortillas. Garnish with sliced avocados, onion, and diced tomatoes.

Crispy Skinned Salmon with Honey Soy Glaze

Photo from eatingwell.com

Adapted from eatingwell.com

Ingredients

  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  • 1 scallion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger1 teaspoon toasted sesame seeds
  • 1/2 tablespoon melted butter
  • 1/2 tablespoon canola oil

Directions

  1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
  2. Preheat broiler.
  3. Transfer the salmon to the pan skin side up; discard the marinade. Pat the skin dry with a paper towel. Brush the oil/butter on the skin and sprinkle with a little kosher salt.
  4. Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
  • To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Sourdough Pizza Dough

Sourdough Pizza Dough:  Makes 7 – 12” pizzas

Wet Ingredients:

  • 1 cup (240g) active sourdough starter (60% water and 40% bread flour by weight)
  • 1 ¼ cups water
  • 2 tablespoon olive oil
  • 1 tablespoon honey

Dry Ingredients:

  • 4 ½ cups (678g) bread flour (We use King Arthur’s. Sold at Target for a great price)
  • 1 ½ teaspoon salt

Morning: Making the Dough.

  1. I time my sourdough starter feeding such that it is active in the morning when I make the dough and is ready to bake about 10 hours later that same evening.
  2. In a stand mixer with a dough hook attachment, combine all wet ingredients and stir.  Slowly begin adding flour with mixer on low. 
  3. When a batter consistency is reached, add salt.  Continue adding flour.  When dough has formed and is pulling off the sides, stop.  Some flour may be left over.  If the dough is ragged, let it to sit for 10 minutes to allow further hydration of the flour and, if desired, you can knead the dough a few times on a floured surface to help incorporate any dry spots. 
  4. Place dough in a bowl greased with olive oil, cover with plastic wrap and let sit for about 1 hour. 
  5. Turn out dough onto lightly floured surface. Cut into portions about 150 to 170 grams each (or weigh the entire ball of dough and divide by 7).  Form each into a ball with a smooth top by pulling and pinching toward a single point on the ball, which becomes the bottom. 
  6. Place balls (pinched side down) onto a large sheet pan that has been well greased with olive oil (or line the pan with parchment paper and grease the paper.)  
  7. Spray or wipe olive oil on the tops of each ball to prevent plastic wrap from sticking.  Cover with plastic wrap.  Let sit about 10 hours at room temperature.  The balls should expand over the course of the day.

Evening: Baking the Pizzas.

  1. Preheat oven to as hot as it will go (approximately 525F) for 45min to 1 hr.
  2. Gently place a ball of dough, seam side down, on a floured surface, Sprinkle flour lightly on top of the dough ball.  Turn the dough over and generously flour the bottom, using your hand to coat the bottom entirely (this is the trick to getting the pizza on and off the peel and into the oven).  Turn the dough ball back over (so top is up).  Begin to press the center pushing it out and forming the pizza.  Once it’s about 4-6” in diameter, gently pick up and drape over your fists rotating the pizza across your fists. The goal is to stretch out the edges without making the center too thin. If you’re having trouble, you can also just work the pizza flat on the surface stretch out sections of the edge with your fingers. The pizza should be about 12″ or so in diameter. 
  3. Add toppings.  Note, red sauce should be cool when added (if it’s warm or hot, it will melt the dough and make it very difficult to get it to slide off the peel and into the oven). I have better luck making the pizza on the floured cutting board and then scooping it up with my peel than making the pizza on the peel. However, my peel is very thin metal. If you’re having trouble, you can make the pizza on parchment and slide the pizza with the parchment into the oven.  
  4. In my oven at 525F, the pizza takes about 6 minutes to bake.  Look for nice browning of the crust.

Quick and Easy Pizza Sauce Recipe