I have always loved a good Pan Pizza from Pizza Hut! That thick crust that is golden and crispy is all I care about. But just when you want a good pizza, you might be afraid to order pick-up for all the reasons that everyone in the world is aware of today. What to do? You make King Arthur Flour’s 2020 recipe of the yearwhich just happens to be Crispy cheesy Pan Pizza.
I love recipes that have a story. Such is the case with today’s recipe.
Many years ago when I was in high school, my twin sister and I were riding to our home in the country on a cold, snowy day. Our driver was my sister’s boyfriend (who later became her husband). As boys are want to do, he might have been driving a little faster than the narrow, icy roads necessitated. Just as we topped a hill, we met another car coming towards us. The brakes were hit, and our car Continue reading “Turkey Soup and a Story”→
In the south we love our fried chicken, but it’s not so healthy. However, there are recipes that give the taste of fried chicken but are much better for you and are equally as delicious. Chicken Piccata happens to be one of those dishes! This is an Ina Garten recipe that I fix a couple times a year to soothe the comfort food need – and also the fried chicken hunger!
Chicken Piccata is thin pieces of chicken breast fried lightly just to brown it, then finished off in the oven. While the chicken is baking, a quick lemon sauce is made as the “gravy.” Oh wow! This is so delicious and not only perfect on the chicken, but also on the mashed potatoes that I whip up when I make this dish.
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine – I use chicken broth
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
I love to serve mashed potatoes with this and also a green vegetable – either green beans or asparagus. I hope you’ll make this when you’re hungry for fried chicken. This definitely bumps regular fried chicken up a notch!
If you have a recipe in your recipe box that looks like the one in the picture above, you know, as I do that it is a keeper! It has been pulled out and used many times. It has stains, spills, and is dog-eared from much use. This is my recipe from the 1988 issue of Midwest Living. Yes. I started cooking when I was five! Ha! To think that I had been married seven years and had two children and that it was 25 years ago seems ridiculous! The one good thing about all this is the wonderful recipe that’s on that page! It’s Corn-Sausage Chowder. It’s been a favorite recipe of our family’s for all these years, making winter soup season a time to look forward to so we could enjoy this dish!
This recipe falls into my frugal recipes for Alli, too. Coming in at about $5 for a pot, it’s an economical dish, as well as a super tasty one! Aaaaaaaaand, you can have this ready in 30 minutes!
Sausage Corn Chowder
1 LB Bulk Pork Sausage 1 med onion 3 medium potatoes, cut into 1/2 cubes 2 cps water 1/2 tsp dried marjoram 1 tsp salt
1/2 tsp pepper 1 15 1/4 oz can whole kernel corn, drained 1 14 3/4 oz can cream style corn 1 12oz can evaporated milk
Preparation: Crumble pork sausage into 4 qt dutch oven; cook over medium heat for 5 minutes. add onion; cook about 5 minutes more or until sausage is brown. Drain fat. Add cubed potatoes, water, seasonings, bring to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are tender. Stir in the whole kernel corn, cream style corn and evaporated milk. heat chowder through. 6 Main dish servings
When I served this chowder recently, I also made Cheese-Garlic Biscuits. Instead of buying the Bisquick, I made up my own baking mix. It was so simple, and it saved me a trip to the store!
Homemade Baking Mix 6 cups all-purpose flour 3 tablespoons baking powder 1 tablespoon salt 1 cup vegetable shortening Directions: 1. Sift flour, baking powder and salt three times into a large bowl. 2. Cut in shortening with a pastry blender until mixture resembles fine crumbs. 3. Store mixture in airtight container in the refrigerator up to 4 months. 4. Use whenever your recipe calls for “Bisquick mix”.
Preparation Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.
Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits
Delicious. Simple. Frugal. Fast. What more could you want? I hope you’ll make this recipe soon! Do you have a recipe that looks worn like mine because you’ve made it often? What is it? From my country kitchen,