Thursday, September 20, 2012

Parmesan Chicken (for Jeni B!)

This is not a "healthy" meal since you use so much butter. I keep thinking I'm going to try using olive oil, or half olive oil and half if someone out there gives that a try please let me/us know how it turns out. Kids love this - way better than chicken nuggets. At least you know exactly what is in it!


1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a
Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches


1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Serves 4-6.

Wednesday, September 5, 2012

Not Your Grandma's Brussels Sprouts

Hashed Brussels Sprouts With Lemon Zest
Yield 10 servings
Time 25 minutes
·         2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon
·         2 pounds brussels sprouts
·         2 tablespoons olive oil
·         2 tablespoons butter
·         3 garlic cloves, minced
·         2 tablespoons black mustard seeds or poppy seeds
·         1/4 cup dry white wine or vermouth
·         Salt and pepper to taste
·         Salt and pepper to taste
·         1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
·         2. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly.
·         3. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Source: Adapted from