Poultry

Super Easy Chicken Milanese

October 26, 2019 by Becky Spoon

This Chicken Milanese is super easy, and so delicious. Boneless and skinless chicken breast are pounded out thin, then breaded in a mixture of bread crumbs and parmesan cheese. The chicken is pan fried in a little butter combined with olive oil and then finished with lemon juice and topped with a simple salad. This is a great main course dish!

Super Easy Chicken Milanese

The name “milanesa” comes from the traditional Milanese dish known as cotoletta alla milanese, which is a veal cutlet that is breaded and fried lightly in butter. Immigrants from Europe brought this dish, and similar dishes such as Wiener schnitzel, to South and Central America. Here’s a link about the history: https://www.wisegeek.com/what-is-milanesa.htm. Typically, you will see a Veal Milanese, but I really like it with a boneless, skinless chicken breast.

If you wanted to add a side my sautéed green beans with lemon would be perfect. Here’s the link for those: https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/.

Hope you try this easy recipe soon!

Chicken Milanese

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Italian

Keywordchicken, chicken milanese, dinner, lunch, main course, milanese

Servings servings

Ingredients

4 boneless, skinless chicken breast
2 cups all purpose flour
3 eggs, beaten
2 cups Italian Breadcrumbs
kosher salt and fresh ground black pepper
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley leaves
1/2 cup blended oil (canola oil and olive oil)
4 tbsp unsalted butter
Juice of 2 lemons

For the Salad

4 Cups Arugula or a spring mix salad greens
1 lemon
1/2 Cup Kalamata olives
1/2 Cup Thinly sliced radishes
1/2 medium onion, thinly sliced
2 plum tomatoes, diced
Extra virgin olive oil
Salt and pepper
Shaved Parmesan cheese

Instructions

Preheat the oven to 375 degrees F.
For the chicken breastl: To pound the chicken breast, line a cutting board with plastic wrap and place a breast portion on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the chicken evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chicken aside; repeat with the rest of the chicken breast.
Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs. Season the flour and breadcrumbs with salt and pepper. Mix the Parmesan and parsley into the breadcrumbs. Season each breast with salt and pepper on both sides. Dredge a breast in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the breast is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the breast. Repeat the breading procedure with the remaining pieces.
Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded pieces to the pan. Cook for 3 minutes or until golden brown, then turn the breast gently with tongs and cook for another 3 to 5 minutes on the other side. Add 2 tablespoons of butter, and when the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp chicken. Remove the pieces and place them on a sheet pan. Drizzle the pan drippings over the breast. Repeat with the remaining 1/4 cup oil, remaining chicken breast, remaining 2 tablespoons butter and remaining lemon juice.
For the salad: In a medium bowl, combine the arugula or spring mix, radishes, olives, onion slices and tomatoes. Squeeze the lemon over the salad, add salt and pepper and toss. Drizzle with extra virgin olive oil and toss again.
To serve: Place a chicken breast on a serving plate and add some salad on top. Finish with some Parmesan shavings. Repeat with remaining chicken breast, salad and Parmesan and serve.

Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic

October 4, 2019 by Becky Spoon

This recipe of Chicken Thighs Braised with Tomatoes, Onions, and Garlic is delicious. “Braising or stewing meat is a long, slow, gentle process of cooking with moist heat in a small amount of liquid in a covered pot. A braise is typically made from larger pieces of meat, frequently still on the bone, while a stew is made from smaller pieces of meat cut into even-size chunks and cooked in a bit more liquid than a braise, almost enough to cover. ” These comments are from Alice Waters from her book “The Art of Simple Food” where I originally got this recipe.

I love to braise meats, especially inexpensive cuts of meat that are a little tough. Because it takes a while to cook, it may seem that a braised dish is difficult. It really is easy. After the initial browning of the meat, sautéing vegetables, garlic and such, then adding herbs and a liquid you’re all set with a dish that you can place a lid on, reduce your heat to a simmer and go about your business as it cooks.

You can simmer this dish on the stovetop or place it in the oven at a low temperature like 325. If you have an Instant Pot, you can brown the meat on your sauté mode, remove and add the vegetables and cook until translucent, return your meat, add your liquid and set for the meat mode and this dish can be complete in 30 minutes!

Something I originally meant to do on my blog was to feature my favorite cookbooks and post recipes from those books. Well, better late than never, I’m going to start doing that occasionally. I love cookbooks. I collect them and I now have quite a collection. I actually have cooked from every one of them and I’m going to share them with you from time to time!

Alice’s book is a fabulous book that every cook needs in their cookbook repertoire. My son gave me this cookbook many years ago for a birthday present. I just love it. Alice Waters is an amazing chef who started the famous restaurant Chez Panisse. Her philosophy is about having the best and tastiest ingredients that you cook very simple that are extraordinary b because they tastes like what it is! Here is a link for Alice Water’s cookbook, The Art of Simple Food: https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?crid=39H3RQ1IQ60KL&keywords=the+art+of+simple+food&qid=1570233098&sprefix=the+art+of+simple+food%2Caps%2C230&sr=8-1.

Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic

I served this recipe with a simple risotto that was cooked with a little onion and finished with parmesan cheese. Rice or a pasta would certainly work too. A similar dish is my Chicken Cacciatore. it is also a braised dish but with Italian spices that changes the flavor. Here’s the link for the Chicken Cacciatore: https://the2spoons.com/comfort-food-my-chicken-cacciatore-with-pasta/.

Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Alice’s recipe calls for chicken legs, but I wanted to use thighs, but the end result is pretty much the same. Here’s her recipe! Enjoy!

Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbraising, chicken, chicken thighs, chicken thighs braised, dinner, lunch, main course

Servings servings

Ingredients

4 chicken thighs or legs
salt and fresh ground black pepper
2 tbsp olive oil
2 onions, sliced thick or diced large
4 garlic cloves, sliced thin
1 bay leaf
1 small rosemary sprig
4 tomatoes, diced coarse, or 1 small (12 oun ce) can organic whole tomatoes, diced (including juice)
1 cup chicken broth

Instructions

Season the day before if possible the chicken thighs or the chicken legs with salt and fresh ground black pepper.
Heat a heavy bottomed pan over mediim heat. Add 2 tablespoons olive oil. Place the chicken into the pan, skin side down and cook until crisp and brown, about 12 minutes.
Turn and cook for another 4 minutes. Remove the chicken.
Add the onions and cook until translucent, about 5 minutes. Add and cook for about 2 minutes the garlic cloves, bay leaf and rosemary sprig.
Add and cook the tomatoes for 5 minutes, scraping up any rown gits from the bottom of the pan.
Add the chicken back to the pan with the skin side up and pour in any juices that collected. Add the chicken broth. The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325 degree oven for 45 minutes. Taste for salt and adjust as needed. Return to the pan and serve.

The Ultimate! 11 Herb and Spice Fried Chicken

September 14, 2019 by Becky Spoon

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This 11 Herb and Spice Fried Chicken is perfect for your Sunday lunch or for that matter, any day of the week. So flavorful, crispy yet so tender, is the perfect description for this chicken.

I have other fried chicken recipes on my blog; oven fried chicken, southern fried chicken are a couple that come to mind. Fried Chicken was always a favorite growing up. My Mom would make pot roast or fried chicken almost every Sunday. I mean, let’s face it, fried chicken just says Sunday lunch with your family. I have a few more fried chicken recipes on my blog. Here’s the link for my Oven Fried Chicken that is really my Mom’s fried chicken recipe. It is absolutely delicious! oven fried chicken

The Ultimate! 11 Herb and Spice Fried Chicken

I made mashed potatoes and cream gravy to go with the chicken. Don’t you have to? It’s kind of a must in a southern home. I also made homemade creamed corn! Yum, so delicious. Fresh corn cut off the cob; then the cob is scraped down to release all of that sweet milk, it’s fried a little in butter, heavy cream is added and all this lusciousness is cooked until the corn is tender and the cream is cooked down!

The Ultimate! 11 Herb and Spice Fried Chicken

I made deviled eggs too to go with my Southern meal. I used Chef Jessee Houston’s recipe for deviled eggs (minus the caviar and fried shallots) that is on the menu at the restaurant Fine & Dandy in Jackson, Mississippi. I’ll add the recipe to the blog later, but until then here is the link from Garden & Gun: https://gardenandgun.com/recipe/jesse-houstons-fine-deviled-eggs.

Jesse Houston's Deviled Eggs — Jesse Houston’s Deviled Eggs

Hope you enjoy this recipe and have Sunday dinner with your family. If you don’t do that already, start a tradition. This is one of my favorite traditions started by my parents and it continues to this day in my home. It may be a couple of tables full of folks or it may just be my husband and I, but we always have Sunday lunch or dinner and it is always a little bit more special than other meals. Enjoy!

11 Herb and Spice Fried Chicken

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CourseAppetizer, Breakfast, dinner, Lunch, Main Course

CuisineAmerican

Keywordchicken, fried chicken, southern food

Ingredients

For the Herbs and Spices

1 tsp salt
1/2 tbsp thyme, dried
1/2 tbsp basil, dried
1/3 tbsp oregano, dried
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dried mustard
4 tbsp paprika
2 tbsp garlic salt
1 tbsp ground ginger
3 tbsp white pepper

For the Coating

1 tbsp seasoning mix or more to taste
2 cups flour

For the Fried Chicken

6-8 pieces of chicken
some of the seasoning mix for dry bringing the chicken
3-4 cups buttermilk
the 2 cups coating mixture
Peanut oil, canola oil or other neutral oil for frying

Instructions

For the Herb and Spice

Combine all the ingredients and store in an air tight container for later use.

For the Coating

Combine the 1 tbsp seasoning mix with 2 cups of flour.

For the Fried Chicken

Sprinkle the chicken pieces with a light coating of the seasoning mix. Cover with plastic wrap and place in the refrigerator for at least 2 hours up to overnight.
When ready to cook, remove the chicken from the refrigerator. Pour the buttermilk into a container large enough to cover the chicken. Add the chicken pieces to the buttermilk and let it sit on the counter to come to room temperature.
Meanwhile place the coating mixture either in a paper sack for shaking or in a large bowl for coating the chicken.
In a large cast iron skillet or Dutch oven heat your oil to about 335 to 350. Remove pieces from the buttermilk, place in the flour to coat shaking off the excess. Place the chicken skin side down in the heated oil in batches or as much as your pan will hold in a single layer. Brown on the first side about 10 minutes or so then turn. When you turn, place a lid on the skillet, reduce the heat a little and cook for about 15 minutes. After about 15 minutes, remove the lid, turn the chicken over, increase the heat to medium high and continue to cook without a lid until the internal temperature reaches 165. Drain on a rack fitted over a sheet pan and repeat until all your pieces have cooked. Keep in a warm oven until ready to serve.

Quick, Sweet and Saucy Pork Chops

August 29, 2019 by Becky Spoon

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Wow! these Sweet and Saucy Pork Chops are so good! When I received my September 2019 issue of bon appetit this recipe was on the cover and I’m telling you I had to immediately make this recipe! When I saw pork chops, fresh rosemary, garlic, capers, something that looked like onions but was shallots I was in!

Quick Sweet & Saucy Pork Chops

Not only are these chops delicious, but they are quick! I think it took me 20 minutes to cook the entire meal! I served the pork chops with long-grain white rice that was seasoned with a little salt and pepper and butter. As a side dish, I had my Sautéed Spinach which takes minutes! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I realize it is hard to get a meal on the table with school going on and all the activities going on, but there’s no reason for take out because this dish is so fast. 20 minutes! Bon appetit commented “For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.”

I used Center Cut Pork Chops because you get a consistent pork chop with each chop. Sam’s Club had some really beautiful chops the other day so I purchased them. https://www.samsclub.com/p/pork-center-cut-loin-chops-priced-per-pound/prod20995802?xid=plp_product_1_1.

Quick, Sweet and Saucy Pork Chops

Here’s this quick and easy recipe! Enjoy!

Sweet and Saucy Pork Chops

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keyworddinner, main course, pork, pork chops, sweet and saucy pork chops

Servings servings

Ingredients

2 1" Thick bone-in center cut pork chops (look for the most marbled ones you can find, preferably with some fat cap too)
kosher shalt
1 1/2 tsp. sugar
2 tbsp. extra virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 tbsp. drained capers
2 tbsp. unsalted butter, cut into pieces

Instructions

Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
Transfer pork chops to plates and spoon sauce over.

Corn & Summer Tomato Salad with Grilled Chicken, Fresh & Delicious!

August 15, 2019 by Becky Spoon

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This Corn & Summer Tomato Salad with Grilled Chicken is loaded with fresh summer vegetables and the Creamy Cilantro Lime Dressing is a little spicy from a little fresh jalapeno with some tartness from lime juice! Oh, and the cilantro in the dressing just makes it!

Fresh Corn & Summer Tomato Salad with Grilled Chicken, Creamy Cilantro Lime Dressing

The dressing takes minutes to make. I make it in my food processor allowing it to emulsify. The base of the dressing is yogurt which gets you away from a mayonnaise-based dressing. I’m not knocking mayonnaise-based dressings, love them, but you know trying to cut a few calories, so this yogurt-based healthy–ish dressing was perfect. Even my husband loved it and yes, there was no mention of the yogurt! Lol!

Corn & Summer Tomato Salad with Grilled Chicken

I marinated the chicken strips in the dressing before grilling for about an hour in the refrigerator. I allowed the chicken to come to room temperature before placing on the grill. Honestly, the chicken makes the dish! It is so delicious, loaded with flavor from the marinade and the charring from grilling. I used a whole milk yogurt, but there are so many great yogurts, so choose your favorite! I used HEB Organics Whole Milk yogurt. Here’s the link: https://www.heb.com/product-detail/h-e-b-organics-whole-milk-plain-yogurt/2088234.

I used metal skewers for the chicken. I cut a large chicken breast into strips, then threaded it onto the skewers. Wood skewers are fine, just remember to soak them in water before you place them on the grill.

Summer is the perfect time of the year to use fresh corn. I posted a recipe yesterday “Summer Pasta with Fresh Corn, Roasted Red Peppers and Cherry Tomatoes” that was absolutely delicious! Here is the link for that recipe” Ihttps://the2spoons.com/summer-pasta-with-fresh-corn-roasted-red-peppers/

Corn & Summer Tomato Salad with Grilled Chicken

Hope you try this recipe!! Even though cutting calories is the idea for this recipe, the salad is absolutely so filling!!!

Corn & Summer Tomato Salad with Grilled Chicken

Print Recipe

Coursedinner, Lunch, Main Course, Salad

CuisineAmerican

KeywordCorn & Fresh Tomato Salad, Grilled Chicken, salad

Servings servings

Ingredients

1-2 heads Romaine Lettuce, washed and chopped
1/2 English Cucumber
2 Ears of Corn, grilled
1 large tomato, diced or 1/2 pint cherry tomatoes halved
4-5 Radishes, thinly sliced
1/2 15.5 oz can Chickpeas
Creamy Cilantro Lime Dressing
Grilled Chicken Skewers

For the Creamy Cilantro Lime Dressing

1 large bunch of cilantro
1/2 cup plain yogurt of your choice
1 garlic clove
juice of two limes
1-2 tsp honey
1/2 tsp kosher salt
1/3 cup extra virgin olive oil
1/2 jalapeno, seeded and stem removed (optional)

For the Grilled Chicken

1-2 chicken breast, sliced into strips
Creamy Cilantro Lime Dressing for Marinade
extra virgin olive oil
salt and pepper

Instructions

For the Creamy Cilantro Lime Dressing
Add the cilantro, yogurt, garlic, lime juice, honey, salt and jalapeno (if using) into a food processor or blender. Put the lid on and blend. With the motor running, slowly pour in the olive oil and blend until smooth. Stop and Taste, adjust with more salt or honey if desired.

For the Grilled Chicken

Place the chicken strips in a zip lock bag. Add a little extra virgin olive oil and coat with the dressing. Marinate for about an hour. Remove the chicken and alow to come to room temperature if you want. You don't have to do that, it just helps the chicken cook more eenly.
Before cooking, thread the chicken onto your skewers. Place on the grill and cook until cooked through. The chicken will cook fast since it is in strips.

To assemble the salad

Place the chopped lettuce and all other ingredients (except the chicken) in a large bowl. Add a little dressing at a time and toss. Layer a large platter with the salad and top with the Grilled Chicken Skewers. Serve Immediately!

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes — Fresh Corn & Summer Tomato Salad with Grilled Chicken, Creamy Cilantro Lime Dressing

Wonderful Whole Roasted Ginger Soy Chicken

July 9, 2019 by Becky Spoon

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This Whole Roasted Ginger Soy Chicken is delicious! Perfect for any day of the week or for that essential Sunday Roast Chicken. This chicken makes wonderful pan juices from the soy, ginger and garlic so serving this with just a white rice would be perfect. If you want to add a green vegetable lemon green beans would be an additional side dish that would work well with this dish. Here is the link for my Browned Butter and Garlic Green Beans. https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/.

Loaded with ginger, soy sauce Worcestershire, lime and garlic this chicken is so flavorful. It is garlicy, salty from the soy, with that lemony ginger flavor. I love ginger! Actually I love all of these ingredients.

If you have any leftovers this would be a great addition to an Asian rice bowl, a noodle bowl or even a crispy eggroll! Yum! I definitely need to try that. Here’s a link that will give you some other ideas for roasted chicken leftovers: https://www.bbcgoodfood.com/howto/guide/best-leftover-chicken-recipes.

Wonderful Whole Roasted Ginger Soy Chicken

I served this with Rice Pilaf, but as I mentioned before just a white rice would be good, a creamy risotto, or even some Asian noodles like Udon or Soba. Even some stewed potatoes would be delicious. You want a starchy side dish that will soak up the delicious pan juices: Here’s the link for my rice pilaf if you want to review: Here’s the link for my Rice Pilaf. https://the2spoons.com/yummy-rice-pilaf-perfect-side-dish/

I can’t wait for you to try this recipe. If you love ginger, soy and garlic as much as I do, you’ll love it.

Whole Roasted Ginger Soy Chicken

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Servings servings

Ingredients

3 – 3 1/2 lb whole chicken
3 tbsp butter
1/3 cup soy sauce
1 tsp worcestershire
1 tsp sugar+
3 cloves of garlic
juice of one lime
6 two inch pieces of ginger, chopped

Instructions

Preheat the oven to 350 degrees.
Cut the butter into six pieces and place it under the skin of the chicken.In a baking dish
Mix up the soy, worcestershire, sugar, garlic, lime and ginger.
Stuff the lime halves into the cavity of the bird and cover it with the delicious soy mixture.
After 30 minutes, baste the chicken and then turn the temperature up to 375 degrees. Baste again in about 30 minutes. Cook it for an additional 15 to 30 minutes or until the internal temperature reads 165 degrees. Remove from the oven and allow to rest.

Want more roasted chicken recipes? Take a look at these: