Chicken Piccata

 

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions;

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

 

Corn Pudding

Corn Pudding

INGREDIENTS

  • 3 tablespoons/42 grams butter, melted, plus more for dish
  • 2 cups/350 grams corn (from about 3 ears)
  • ⅓ cup/67 grams sugar
  • 1 teaspoon/5 grams salt
  • 2 large eggs, beaten
  • 2 cups/480 milliliters whole milk
  • ½ teaspoon/1 gram freshly grated nutmeg

Directions:

Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don’t go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.

 

Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.

 

Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.

 

Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

Hope you like the recipe. Let me know how it went on your side. Which food would you like me to write about next? Mention them in the comments.

Beef Stroganoff

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Ingredients

1 1/2 pounds cubed round steak, cut into thin strips

House Seasoning, recipe follows

All-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

Salt and black pepper

1 cup sour cream

Cooked egg noodles

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

  1. Sprinkle the steak strips with House Seasoning, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

  1. Mix the ingredients together and store in an airtight container for up to 6 months.