Category Archives: lemon

Redneck Eggs Benedict

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When I came up with the idea for this dish, I knew from the start I wanted to call it Redneck Eggs Benedict. Why? Well because it just brought me back to my time living in the South, although I was concerned that the word “redneck” might offend some people. However, after speaking with many of my followers on Facebook and Twitter, and reflecting on my own experiences with the use of the word. I decided to go for it. I know in my mind, and the minds of the wonderful people I met in the South, redneck is not an insult, it is a way of life really. Rednecks work hard to provide for their families, they celebrate life, and put on no airs. They are who they are, plain and simple, take it or leave it. I respect that! I enjoyed my time in the South and honestly, life was much easier when you lived by those ideals. 
I love Eggs Benedict  It is probably one of my favorite breakfast foods right up there with frittatas, quiche, and a big plate of grits with cheese, bacon, and that yummy egg yolk from and over easy egg mixed in mmmmmm. I have had the “Seattle” version of Eggs Benedict with a salmon cake in place of the muffin, and I made salmon patties the other night, so my mind started mixing the two together. Salmon patties/cakes scream Southern to me, but I knew that I couldn’t use them in an Eggs Benedict because that is just classic to the Pacific Northwest. So where do I go? My little mind started thinking and thinking of the things that would really bring back my Southern experience. 

I decided to take the things I love about the South and then Eggs Benedict and BAM smoosh them together! 
OK list it off Bobbi…
If I can’t use salmon cakes then we will do potato cakes, yes yum. 
Sausage or bacon? Well the traditional is Canadian bacon so lets use some nice thick cut smoky bacon, OK this is getting good. 
Poached egg of course, nothing can beat a perfectly poached egg! 
What to top it with? I though of gravy at first. but I adore Hollandaise sauce. Hhhmmm how do I make Hollandaise fit in with my vision of this dish? Ahhhh I have it……hot sauce!!!! 
Most of the people I knew during my time in the South loved Tabasco on their eggs. It was something I had to learn and wasn’t a real fan of at first. Now I adore hot sauce or salsa on my eggs. In fact you would be hard pressed to find an egg on my plate without some heat to go with it now. So it just seemed a perfect idea to make a Hot Sauce Hallandaise, ya? With that my Redneck Eggs Benedict was born!!

Redneck Eggs Benedict 
For the Potato Cake:
1 pound russet potatoes, peeled and grated
1/2 onion, finely chopped
1/3 cup flour (add more if needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
For the Hot Hollandaise Sauce:
1 1/4 cup unsalted butter (2 1/2 sticks), cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and black pepper
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
8 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Paprika for sprinkling
Preheat oven to 300 degrees F.
Rinse shredded potatoes in cold water and squeeze water out. Pat dry with paper towels. Place potatoes in a large bowl and add the onion, flour, thyme, parsley, salt, pepper, and egg. Mix well. 
Spray a large skillet with non stick cooking spray and heat over medium heat. Form patties with the potato mixture and carefully place them in the heated skillet. Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 3 to 5 minutes. Remove the cakes and place them on a baking sheet in the oven to keep warm.
Cook bacon in the same skillet just shy of crisp. Place in oven with potato cakes to keep warm.
Poach eggs, place on paper towel while you prepare the Hollandaise.
Fill blender with hot water, set aside. Melt butter over medium heat until foaming, remove from heat. Drain blender and dry very well. Put egg yolks and 2 tablespoons lemon juice in blender, cover and blend to combine. Working quickly remove insert, and with blender running, add the butter in a thin stream of droplets, discarding milk solids in the bottom of the pan. Blend until a creamy sauce forms. Season with salt, pepper, lemon juice, and hot sauce to taste. Serve immediately.
To put the dish together, lay two potato cakes on a plate. Rip the bacon slices in half and place the halves criss crossed on potato cake (1slice of bacon per cake). Top bacon with a poached eggs, and pour Hollandaise sauce over the top. Garnish with chopped green onions and a sprinkle of paprika.
ENJOY!!!

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White Wine Braised Chicken

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Last night was the first night that we have had the kids over for dinner since we moved. They have been getting settled into their new place and we have been getting settled into ours. It was nice to have a bit of family time so we could all relax and take a deep breath after all the craziness (moving sucks…just saying). So I really wanted to make a nice hearty home cooked meal for them. Plus I had gotten a phone call from my son saying, “Mom I really miss your food!”. Tasty dinner coming right up!!
I have been making sandwiches, and fast food knock offs all week. I decided I wanted a meal that was balanced, filling, and full of good stuff. I mean we know what kids eat when they are on their own right? Protein, veggies, and some nice crusty bread seamed like a wonderful choice. I really do miss cooking for the whole family. It is nice for Kevin and I to have our own space but I’m seriously going through the empty nest thing here!!

I made this with skin on bone in chicken thighs because, well I just love the flavor and juiciness of thighs. But you could do this just as easily with breasts if you prefer. I would use skin on bone in breast though if you want that nice golden brown crust on the meat. I wish I had browned mine just a tad bit longer.
This one of my meals that I call a “kitchen sink” meal. I threw a tons of stuff in the that was on hand. Beans, veggies, herbs, you name it. That is the beauty of a recipe like this. Once you  have the meat and braising liquid you can go crazy and make it your own! 
Everyone loved it and it just ended up being a nice tummy filling comfort food kind of dinner to share with my family! I hope you give it a try!!
White Wine Braised Chicken
  • 1 Tbs. olive oil
  • 8 bone-in, skin-on chicken thighs
  • 2 large leeks, white and light green portions, halved lengthwise and thinly sliced crosswise, rinsed clean of grit
  • 1 large red bell pepper, seeded and diced
  • 2 large garlic cloves, minced
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1 19-ounce can of Cannelinni beans, drained
  • 2 cups fresh corn kernels (2 ears of corn)
  • 8-ounces frozen peas
  • 1/4 cup chopped fresh chives
  • 2 Tablespoons. fresh lemon juice
  • Kosher salt 
  • Freshly ground pepper
  • 1 loaf of crusty bread, opptional


Heat the olive oil in a dutch oven over medium-high heat. Season the chicken thighs with salt and pepper on both sides and, working in batches if necessary, brown the chicken on both sides, about 8 minutes total per batch. Remove to a plate.

Reduce the heat to medium and add the leeks and red pepper to the pan and cook, stirring occasionally, for about 8 minutes or until the vegetables are soft and wilted and absorbed most of the chicken fat. Add the garlic and cook an additional minute. 

Increase the heat to medium-high and add the wine using a wooden spoon to scrape up and browned bits that are on the bottom of the pan. Bring to a simmer and cook for a minute or so to cook off the alcohol. Add the chicken stock to the pan and bring back to a simmer. Season with salt and pepper to taste.

Return the chicken to the pan and reduce the heat to medium-low. Cover the pan and allow to cook for 45 minutes. Transfer the chicken to a plate and cover with tin foil to keep it warm.

Add the beans and corn to the pan and turn the heat up to medium. Continue to cook while stirring occasionally, for about 5 to 7 minutes, or until the corn kernels have softened. Add the peas, chives, and lemon juice and cook for an additional few minutes to heat up the peas. Remove from heat and adjust seasoning.

Ladle the broth and veggies into a bowl and top with 2 chicken thighs. Serve with crusty bread.

ENJOY!!


Tipsy Tuesday – Raspberry Lemon Drops

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Happy Tipsy Tuesday my friends! I am so excited to bring you today’s drink! Why you ask? Well I will tell you. This is a drink my son made for me. I have mentioned in the past he is a bartender extraordinaire, and he has come up with some wonderful drinks for me to post on Tipsy Tuesday in the past. But I had a special treat with this drink. I got to watch him at work for this one. Yes, I went to  see him “in the act” for this weeks post. He is so good (yes Mom is bragging) and the customers just love to watch him do his thing. I can tell you that if it was me behind the bar shaking those cocktail mixers as fast as they do the drinks would be everywhere but in the glasses!!

He knows I like lemon drops so he had been asking me to come in so he could make me his twist on one, but I rarely get out at night which is when he works. This night Kevin decided he wanted to go play pool so I was very excited to be able to try my “treat”. As soon as he made this for me several people at the bar wanted to know what it was and a few ordered one as well. No one was disappointed I can guarantee you that. I was not the only one to order a second one.
This is not a difficult drink to make, which is great for me!! I wish the picture was better but bar lighting is not that conducive to good photographs. It is really a pretty drink as well as tasting wonderful. It is sweet and sour all at once. Very pleasing!!
Raspberry Lemon Drop
1/2 lemon, sliced
1 ounce raspberry vodka
1 ounce sweet and sour
1/2 ounce Triple sec
Splash of lemon lime soda
1/2 ounce Chambord
Super fine sugar
Ice
Using a damp paper towel wet the martini glass by pressing it onto the towel upside down and twisting. In a cocktail shaker, muddle lemon. Add ice, raspberry vodka, sweet and sour, triple sec, and lemon lime soda. Shake to mix. Strain the mixture into the martini glass. Carefully pour the Chambord into the glass. 
ENJOY!!

Chicken Parmesan BLTs

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Hello to you fabulous foodies! Have you missed me? I sure have missed you!! I can’t believe this move has kept me away for 2 weeks! I can tell you that moving blows and I will never move again if I have anything to do with it. If we have to move, we will hire someone to do it next time instead of thinking we are 20 years younger and our backs, among other parts, were up to the task. My chiropractor asked me if I had been in a car crash!!! 

I am still trying to find places for all of my kitchen stuff, as this kitchen is waaaay smaller than my other one. It is proving to be quite difficult but I will prevail! I refuse to have my butt kicked by pantry items and pots and pans!! I am also having to learn how to cook on an electric stove, something I am not happy about I can tell you. Luckily Kevin had an electric stove before we met so he is helping me figure it out, but as soon as we can you can bet we will be installing a gas stove!!

Since I am organizing, and learning, I have not been able to cook any meals for the blog in my new home. I cooked our first real dinner in the new place last night. A simple pork loin with rosemary and garlic, mashed potatoes, and sauteed asparagus. After eating on the go for the last few weeks it was so nice to sit down to a nice quiet meal, just the two of us.

This sandwich was one of the last things I made in the old house. I am a bit obsessed with BLTs right now. I have been trying to turn everything into a BLT. Some are good, others not so much, but this was amazing, but a warning, is not a meal for those that don’t like mess. This is a great messy in your face sandwich. We loved it! I guess you could of course use a knife and fork if you want, but we didn’t and laughed at each other through yumms and mmms about how good it was. We have a few sammies on our list of ones to make again, and this is on it for sure! I hope you give it a try.

What is your favorite sandwich?

Chicken Parmesan BLTs
adapted from a recipe by Rachael Ray

  • For the Sauce:
  • 1 15-ounce can whole tomatoes (squish them in a bowl with your hands to break them up a bit)
  • 3 cloves of garlic, thinly sliced
  • 1 Fresno chili pepper, thinly sliced with seeds (can sub 1 teaspoon dried red chili flakes)
  • 2 tablespoons Olive Oil
  • Kosher salt (to taste)

  • For the Chicken Parmesan Cutlets:
  • 1 chicken breasts, halved across, 2 cutlets total
  • Flour, for dredging, in shallow dish
  • 1 large eggs, beaten in shallow dish
  • cup Panko breadcrumbs or homemade coarse breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup of fresh flat-leaf parsley leaves, finely chopped
  • Zest of 1 lemon
  • 3 cloves garlic, finely chopped
  • Kosher salt 
  • Coarse ground pepper
  • Olive oil for frying

  • For the BLT Topping:
  • 4 slicesthick-cut bacon
  • 1/2 cup light or fat free ricotta cheese
  • 2 tablespoons fresh thyme, finely chopped
  • Zest of 1 lemon
  • 2 tablespoons fat fee evaporated milk (can sub half-n-half)
  • A drizzle of Olive Oil
  • Kosher salt 
  • Coarse ground black pepper
  • Fresh mozzarella cheese, sliced to desired thickness
  • Lettuce, torn
  • 1 tomato, sliced
  • 2 crusty style hoagie rolls, toasted 

Preheat oven to 350 degrees F.

To prepare the sauce heat olive oil over medium heat. Add garlic and chilies, cook until fragrant and garlic is golden, about 3 minutes. Add tomatoes. Season with salt and simmer over low heat partially covered for 30 minutes, stirring occasionally.

Pound chicken cutlets to about 1/8 inch. Season them with salt and pepper. Set up three dishes, one with the flour, one with the eggs and another with the breadcrumbs, cheese, parsley, lemon zest and garlic. Coat chicken in flour, shaking off any excess then dip them in the egg and then in breadcrumb mixture. Fry in shallow oil over medium to medium- high heat until deeply golden. Keep cutlets warm in the oven on a rack placed on a rimmed baking sheet.

Combine the ricotta cheese in a bowl with thyme, lemon zest, olive oil, evaporated milk, and salt and pepper.

Remove the chicken from the oven and place rack at center of oven then switch on broiler. Toast the rolls and remove. Arrange chicken on roll bottoms in this order: cutlet, sauce, 2 slices mozzarella cheese. Broil until mozzarella is bubbly. Top with bacon, lettuce, tomato. Generously apply ricotta mixture to roll tops and set into place. Have lots of napkins!

ENJOY!!

2 servings

Lemon Basil Pasta

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Last week, for Food Star Friday, I made Giada De Laurentiis’s Shrimp Fra Diavolo. But I wanted to make a pasta to go with it (of course since I am a pastaholic). I knew I had  lemon and basil, and figured they would play well together along with the flavors of the shrimp. They really really did. As a matter of fact I loved the pasta so much I had leftovers that night and added some bacon to it topped with a fried egg (fried eggs are another new obsession). I seriously want to come up with more recipes using this pasta dish as a base, I really really love the freshness of the lemon and basil together. 
The family felt the same way. Kevin always tell me I make too much pasta (ha like there is such a thing), but this did not end up being too much after everyone had seconds. I was lucky I hid a little bit of it so I could enjoy my late night pasta dish!
If you are looking for a side dish for a fish or seafood recipe I would highly recommend this one!

Lemon Basil Pasta

  • 1 pound spaghetti 
  • 2/3 cup olive oil
  • 1 cup grated Parmesan (a couple good handfuls)
  • 3 lemons, juiced and one zested
  • 1/2 cup fresh basil leaves, 1/4 cup chopped, 1/4 cut into chiffonade for garnish 
  • Salt 
  • Cracked black pepper


  • Cook the pasta in a large pot of boiling salted water according to package instructions. Reserve a cup of the starchy pasta water to thin the sauce if necessary, drain pasta and return to the pot. While the pasta is cooking, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. 

  • Toss the pasta with the lemon sauce, add a 1/4 cup of the reserved pasta water at a time as needed to moisten. Stir in the 1/4 cup chopped basil. Season with salt and pepper. Garnish with lemon zest and remaining basil. 

  • ENJOY!

Pasta with Sausage and Broccoli #SundaySupper

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It has been a while since I have had school age kids but I still remember the rush of getting kids to soccer, football, getting homework done, and getting a good meal on the table as quickly as possible. I mean if it wasn’t for quick school night meals we would have all been eating at 10 PM!
There of course was always the problem of not only getting a meal on the table quickly, but trying to make it a balanced meal that the kids would eat. That can really be the tough part right? I used to be good at hiding the “good stuff”. A wonderful way to do that is by making things like meatloaf and then grating up some zucchini, carrots, squash, etc. and mixing it in. You can freeze the meatloaf and then cook it on the night you want. But this is about those nights when you need/want to get meal from stove to table in under 30 minutes. For those nights I loved one pot meals. You have your protein, vegetable, and starch all together. Cook it all up and Bing Bam Boom dinner is served!!

This one has been a favorite in our house for quite some time. It is actually one of the dishes that got my kids to actually like broccoli. It is also a dish that, because it is so simple, you could have the kiddos in the kitchen helping out and still get it done quickly. I know I used to love it when my kids got into the kitchen with me, it just made it more about family and less about just trying to rush to get something on the table. I think that is why my kitchen is really the heart of my home and I love having the family with me while I cook, chopping, tasting, and talking about their day. 
You can use many different type of pasta for this dish. I prefer the tube shaped pasta with lines like penne or rigatoni, but farfalle is a great one for little ones because it looks like little bow ties and if you are trying to distract them from the fact that they are eating broccoli this can do the job.

Pasta with Sausage and Broccoli
1 pound pasta (penne, rigatoni, farfalle, etc.)
1 pound bulk Italian sausage (can be bought in links and the casings removed)
2 heads of broccoli cut into bite sized florets
1/4 cup olive oil + 1 tablespoon
Kosher salt
Cracked black pepper
2 cloves garlic, minced
1 lemon, zested and the juice of one half reserved
Parmesan cheese for sprinkling on top
In a large pot of boiling salted water (pasta water should taste like the “ocean”), cook the pasta according to package instructions adding the broccoli florets to the pot for the last 3 minutes of cooking time. Reserve 1 cup of starchy pasta water and then drain.
While pasta is cooking have one of the kids whisk the 1/4 cup olive oil, lemon zest and juice, and garlic together in a small bowl. Salt and pepper to taste.
Add 1 tablespoon of olive oil to a large skillet and heat over medium-high. Add the sausage, crumbling as you drop it into the skillet. Cook sausage until browned, stirring to break it up (although the kids liked chunky bites you can break it up as much as you like). Remove from the heat. Add pasta and broccoli to the pot. Toss with the oil mixture, using pasta water if needed to make a thin sauce. Sprinkle with Parmesan cheese and serve.
ENJOY!

Just take a look at our line up of other awesome recipes.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Food Star Friday – Planked Salmon with Egg Sauce

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One of the things I love so much about Food Star Friday’s is that I try things I wouldn’t normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don’t know why, I just did. 
On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several “What’s” “Ummmm’s” and “is that really what you are making?” Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn’t help myself! 
I am sorry the photos don’t do the salmon justice, this was very good!
Planked Salmon with Egg Sauce
FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

  • Olive oil

FOR THE EGG SAUCE:

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped

  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional

Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Food Star Friday – Unfried Chicken

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I have been a big fan of Paula Deen for a long time. Way back when, before I lost weight, I did cook a few of her meals. Once I lost the weight and started eating healthier I stopped cooking her meals but still loved to watch her. I love her personality, the way she loves her kids, her sense of humor, etc. Plus my Dad had a huge crush on her so it was fun to watch her shows with him. 
Once it came out that she had diabetes, and a lot of the public slammed her for her unhealthy cooking practices, I was so happy to see her son Bobby step up to the plate to help his Mom (and himself) lose weight and eat healthier. (Paula has lost 30 pounds) I mean, I used to live in the south and I love Southern food, but if you are from the south you know that there is a lot of fried food, and the gravy, oh my goodness I could have eaten gravy on just about everything. In fact I think I did for a while. So Bobby trying to “healthify” some of his Mom’s favorite dishes was wonderful for all of us that love southern food too!

One of my hands down favorite things that my ex-mother in law used to make was her fried chicken. Ohhh heaven on a plate! Sometimes it was eaten just about as fast as it came out of the oil! Trying to avoid burning your mouth was secondary to eating the chicken before anyone else could!
Well once I lost weight and started down my path of healthier eating I figured that fried chicken was a thing of the past that I could only dream of (along with that gravy!!). I had tried several oven baking methods for chicken and they just didn’t come close to the “real” thing. Until I found Bobby Deen’s show. If you haven’t seen it you really should check it out. It is on the Cooking Channel and is called “Not My Momma’s Meals”. He just did a lightened up version of his Mom’s Pimento Cheese Sandwiches and save about 500 calories with his version!! Holy crap!
Anyway, I watched the show and he made his unfried chicken. His Mom was very reluctant to try it (she tries everything he makes and gives her opinion of the old verses the new version) but once she did she was Mmmmming and Ooohhing so much she told Bobby she was going to call him back so she could finish her chicken! Well if Paula Deen is saying this version of unfried chicken is that good you know I am going to check it out. Boy am I glad I did!!! Everyone loved it, which surprised me because Kevin has always bragged about his fried chicken (although I have yet to taste it in 4 1/2 years)! I will be making this one again (and again) I can guarantee it!
Unfried Chicken
  • Nonstick cooking spray
  • 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
  • 1/2 teaspoon Paula Deen’s House Seasoning, recipe follows
  • 1/4 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce (I used Sriracha and of course used more)
  • 2 egg whites
  • Zest and juice of 1 lemon
  • 1 1/4 cups cornflake crumbs 

PAULA DEEN’S HOUSE SEASONING RECIPE:

  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper



Preheat the oven to 375 degrees F. Spray a large cast-iron skillet with nonstick spray over medium-high heat.

Sprinkle the chicken with the Paula Deen House Seasoning. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl and toss the chicken to coat.
Pour the cornflake crumbs into another large bowl. Dip the chicken into the crumbs, pressing to adhere, and then place in the skillet and into the oven. Bake until the chicken is golden brown and cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 45 minutes.
Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.

SERVES: 8 (MAIN); Calories: 146; Total Fat: 3 grams; Saturated Fat: 1 gram; Protein: 18 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 71 milligrams; Sodium: 197 milligrams

Chicken Kabobs with Greek Salad

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I have gone through a bit of obsession with Greek food lately. I don’t know if anyone else does it but I will get hooked on a certain type of food (Greek, Italian, Mexican, fish and seafood, veggies, etc.) and want it just about everyday. Not the same food, but the flavors. It kind of drives my family a little batty at time. OH well, I do the cooking so I guess what I decide goes right? Although I do try to give you all a variety of recipes during the week. I don’t to make you just as crazy as my family!
I did a Greek Burger back for #SundaySupper’s Father’s Day post and it was soooo good. I think that was when my little mind started cranking out ideas for recipes. Do you ever wake up in the middle of the night with recipes flying through your head to the point that you just have to get up and start writing them down? Oh, maybe that is just my weird thing, but I seriously get some of my best ideas in the middle of the night! Last night I had to fight the urge to get up and start canning dilled green beans! Wacko!!

My friends, this was a meal that made them stop complaining though. My son isn’t a huge feta fan (strange but true) so I wondered if he would like this, but he did. Kevin’s son eats anything I make as fast as I put it in front of him, which I haven’t quite decided if it is a testament to how good my food is or just being a 20 year old boy that is happy someone else is cooking for him and he doesn’t have to eat McDonald’s every night. I have decided to believe the first idea.
This is a great summertime meal. Sitting outside by the grill enjoying the tangy kabobs along with the salad? So good! You could also make these kabobs with some rice pilaf. Toss a little bit of feta in after the pilaf is cooked along with some lemon, mmmmmm heaven!!

Chicken Kabobs with Greek Salad
For the Kabobs:
8-ounces of plain yogurt (not Greek style, you want it saucier)
1/3 ocup of feta cheese, crumbled well
1/4 cup of sun dried tomatoes, chopped
1 tablespoon of dried Mediterranean oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2  lemon, zested and juiced
1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 large red onion, cut into wedges
4 plum tomatoes, cut into wedges (or a container of cherry tomatoes)
Wooden skewers, soaked in water for at least 30 minutes
For the Salad:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced or grated
1 tablespoon red wine vinegar
1 teaspoon dried Mediterranean oregano
1 head of Romaine lettuce, chopped
3 plum tomatoes, seeded and chopped
1 English cucumber, chopped
1 medium red onion, halved and thinly sliced
3/4 kalamata olives
3/4 cup feta cheese
In a large shallow baking dish, combine the yogurt, feta, sun dried tomatoes, oregano, onion powder, garlic powder, salt, pepper, and lemon zest and juice. Stir to combine well and add the chicken, turning to make sure it is completely coated. Cover with plastic wrap and let marinate in the fridge for at least 4 hours to overnight.
Remove chicken from the marinade and thread onto skewers, alternating with the onion and tomato wedges. Discard leftover marinade. Grill over medium high heat, turning to assure all sides are cooked, until the chicken is no longer pink and the juices run clear. 
While chicken is cooking whisk the olive oil, lemon juice, garlic, red wine vinegar, and dried oregano in a small bowl. Place the lettuce, tomatoes, cucumber, onion, olives and feta in a large salad bowl. Toss with salad dressing. Salt and pepper to taste.
Pile some salad on a plate and top with kabobs.
ENJOY!!!

Lemon Pepper Rice

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Last night was Kevin’s son’s girlfriend’s 21st birthday. So I am moving a bit slow today. I didn’t realize all of the crazy drinks there are out there now. We went through quite the list of them last night too. There were White Gummy Bears, Stupid Goods, Starbursts, Laundrymats, Porn Stars (the drink, I don’t want you to have images of some wild woman spinning around a pole), and a couple more that have names that I wont be sharing on a family friendly blog. I sure came away with a long list of drinks for Tipsy Tuesday that is for sure. I don’t know who told me that I could keep up with a 21 year old but I can tell you that when I find them I am going to have some strong words for them! The most important thing is that she had a good time though, so I was very happy.

I wanted to make her a special dinner for her birthday so when I saw the lovely huge fresh caught shrimp at the store I knew I wanted to do something with them. She loves seafood and I knew she would love them. I made Shrimp with Tomatoes and Feta Cheese and it was scrumptious.
I wanted something that would compliment the saltiness of the feta and immediately I knew it had to be lemon. The lemon and the pepper in this dish were perfect and would go wonderfully with any seafood dish you make. Plus it is a simple side dish so no fuss, that is another huge plus for me.
You can adjust the pepper level to suit your taste. I wasn’t sure how she would want it so I actually went light on the pepper. The next time I will use more, but again, I love things a bit spicy. You could also add a bit of butter to add some creaminess if you want but I was trying to keep things a bit lighter and healthier than I used to in the past.

Lemon Pepper Rice
2 cups long grain rice
Zest of 1 lemon
Juice of 2 lemons
3 1/2 cups chicken stock
Fresh cracked pepper to taste
2 tablespoons fresh chives, chopped
Place the rice, stock, lemon juice, and lemon zest in a medium sauce pan. Cover and bring to a boil, reduce heat to low and cook for 20 minutes. Remove from heat and fluff the rice with a fork. Add ground pepper to taste (I used two healthy pinches, about 2 teaspoons) and stir in the chopped chives.
ENJOY!!