I love lemon and chicken, especially chicken piccata. I decided that it was time to try to make it myself. I bought just about a pound of thinly sliced chicken breasts. I also bought a mallet so I could pound the chicken to make it thinner.
Since I have loads of new cookbooks I looked through several of them and combined what I liked from several different recipes.
First I put about a quarter cup of Wondra on a plate and added salt and pepper, this you can do to taste. I used my red copper pan and heated a combination of olive oil and butter on medium. Place the chicken in the pan and cook 2-3 minutes per side until the chicken is fully cooked.
I took the chicken and placed it on a plate in the oven at 325. I cook a bag of Barilla penne pre-cooked pasta.
Now for the sauce.
2 tsp butter
1/4 cup lemon juice
1/4 cup chicken stock
1/4 cup capers
1 tablespoon crushed chopped garlic
1 tablespoon Wondra
Add all the ingredients to the pan with the oil and butter and scrape all the brown bits up.
Reduce until it begins to thicken.
Place the penne on a plate, put the chicken on top and pour sauce over. Enjoy.
#lemonychicken
Al loved this and says he could see eating this once a month and I agree, it was delicious and quite easy.
I bought a rather large package of country ribs at Winn Dixie on Monday. I thought I would cook them in the slow cooker. They are in here now on 8 hours of slow cooking. I added a bottle of Sticking Fingers Sweet Carolina BBQ Sauce and a tablespoon of balsamic vinegar, I would have loved to have a can of crushed pineapple to add.
At the end of cooking time, I placed the ribs and sauce in the fridge for dinner the next day. I warmed the ribs up in the microwave for 4 minutes and made mashed potatoes and lima beans to go along with it.
Al's opinion of them was "excellent, excellent, excellent". From his that is the highest praise since what I usually get is "not bad". I have to agree, it was absolutely delicious. The sauce was delicious and frankly, I didn't miss the pineapple but I think next time I will try it.
This is a recipe we loved and I will definitely be making it again.
When it comes to cooking meat of almost any kind, the internal temperature is very important. Not only will it guarantee that your meat will be cooked just the way you prefer, well done, medium or rare, but it will ensure that your meat is cooked enough to kill the bacteria that may be growing in and on it. It is not a very appealing thought to be sure, but meat safety has become a real issue as more and more people are sickened from e-Coli and other bacteria. This is where your trusty meat thermometer comes in.
Different meats have different requirements
Different types and cuts of meat have different cooking requirements. While one temperature may be perfect for beef it may not be okay for chicken. One of the things that every cook needs to know or at least have access to is a list of the correct internal temperatures for the types and cuts of meat that they are cooking. Most good general cookbooks such a Good Housekeeping or Betty Crocker will have a chart to assist you. You can also use your smartphone or computer to help you. The website Foodsafety.gov is a good place for general information on meat food safety. For more specific temperatures for types of meat that can be served at different temperatures and still be safe, try this website. Poultry Poultry is one of the most worrisome types of meat when it comes to safety. It is important that it be cooked enough to be safe but if it is overcooked, it can become dry and tasteless. Using a meat thermometer can help you to find the perfect time to take the poultry out of the over. Cutting into the meat to check the redness allows juices to escape and is not good when you want juicy meat. With a whole bird, the thermometer should be inserted into the thigh near the breast but not touching any bone. You want it to be one of the thickest places.
Steaks and roasts
With steaks and roasts, always place the thermometer away from the bone, but not in fat or gristle. It should be as close to the center as possible and in the middle of the thickest part.
Types of thermometers
There are several different types of meat thermometers. The traditional type goes in when the meat does and you need to check it every so often to see where the temperature is. Some have large dials can be viewed without opening the oven door if placed correctly. Digital instant-read thermometers allow you to just stick the probe into the meat and get an instant reading. Keep in mind that the meat will continue to cook after it is removed from the oven, so a couple of degrees shy of perfect is really perfect. When purchasing your thermometer, read the packaging carefully to be sure that it is designed for meat — not all thermometers are. A meat thermometer will help you be a better cook. It will let you keep your family safe, but still, serve juicy meat cooked just the way you like it.
What exactly is a progressive dinner? A progressive dinner is one where each course of the meal is served at a different location. This is the kind of dinner that can work very well for a neighborhood party where guests can walk to different homes or apartments. It is a great way to plan a dinner party that has at least four courses, with each host responsible for one course.
Hosts Should Live Near Each Other
A progressive dinner will work best if homes are not located too far apart. Try to allow less than 15 minutes for travel time. This way if you go for a four-course dinner, you can allow 45 minutes for the socializing and consumption of the meal and 15 minutes for travel time. Be sure to designate drivers if you’re serving alcohol.
Plan Ahead
A progressive dinner requires some planning to gel into a cohesive meal. The hosts should get together ahead of time to agree on a theme and plan accordingly. In addition to preparing one course of the meal, each host or hostess will also want to have the appropriate décor to enhance the whole experience. The guests and hosts should meet at the first location where the appetizer course will be served. The cooks are encouraged to travel along with the group, so all food should be prepared in advance in a way that it can quickly and easily be served.
Appetizers
Many appetizers would make an excellent first course for a progressive dinner. It is important when planning to discuss how you want to handle this course. Do you want to serve cocktails and finger food or do you want to begin the meal with a sit-down course? Whatever the decision, it should reflect the theme that has been chosen for the meal.
Salad/Soup
A salad is an easier course than soup in some ways however, there are soups that are perfect cold and others that will keep well in a crock pot or slow cooker. Be sure to consider having bread or a starch such as crackers to go along with the soup.
Main Dish
Since a progressive dinner should be a minimum of four courses, the main course does not need to be overly large. While serving a meat, starch and vegetable may be appealing, for a progressive dinner, a casserole may be a lot easier to keep and present well. Meals such as lasagna, paella or beef stew all make excellent main courses, especially for your first progressive meal.
Dessert
The type of dessert will be determined by how heavy the main meal was. If it was a light meal, a cake or pie is an excellent choice for a rich finish. If the main meal was heavy, a light dessert such as mousse or ice cream might be ideal.
Planning and executing a progressive dinner can be a lot of fun. It works well in any season and can be created with all foods that are served cold or hot, or a combination. You can set a theme, say French dishes or Italian dishes but it isn't required. Always check for any food allergies before deciding on the menu for the progressive dinner You get to taste a variety of people’s food and you only have to cook one course yourself — how great is that?
