Lemon Chicken Romano Recipe

Lemon Chicken Romano Recipe

Ingredients

• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded to 1/2-inch thick
• 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
• 2 oz shredded Provolone cheese (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1/2 cup Panko bread crumbs
• 1 1/2 oz finely shredded Romano cheese (1/2 cup)
• 1 Tbsp chopped fresh oregano
• Zest of 1 lemon (2 tsp)
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 1/2 Tbsp vegetable oil
• 2 1/2 Tbsp extra virgin olive oil
• Lemon slices or wedges for serving (you can just use the one that was zested)

Directions

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Instructions:

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Southwest Quinoa Salad

Southwest Quinoa Salad

INGREDIENTS:

• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tbsp chopped fresh cilantro
• Sea salt and fresh ground black pepper, to taste
• 1 cup quinoa, rinsed and drained
• 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
• High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
• 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
• 1 cup cooked black beans, drained
• 1 plum tomato, diced
• 1 zucchini or yellow zucchini squash, diced
• 1/4 cup finely chopped red onion

INSTRUCTIONS:

1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob. 
4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

(Source)

Homemade Mushroom Soup

Homemade Mushroom Soup

Serves 2

Ingredients:
300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

(Source)

Toasted Sesame Ginger Salmon

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

(Source)

Melt in your Mouth Chicken Recipe

Chicken is one of my favorite staples but I get tired of the recipes I already have. This new recipe I found seems promising and claims it will melt in your mouth. 

Melt In Your Mouth Chicken Recipe

• 4 boneless chicken breast halves
• 1 cup mayonnaise
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

Directions:

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

Cilantro and Lime Crab Salad in Avocado

This Lime Crab Salad served in Avacado halves is perfect for a summer afternoon or a light lunch on any day. I have long been a fan of crab salad and enjoy when I can find a recipe that is on the healthier side for it. Living in the Southern California I also enjoy any recipes that use my favorite fruit, avacados!

Cilantro and Lime Crab Salad in Avocado Halves

(Original Recipe)

1/2 cup lump crab meat

1/2 tbsp light mayonnaise

1 tbsp fresh cilantro, chopped

2 tsp red onion, diced finely

1-2 tsp jalapeño, diced finely

1 tsp lime zest

Juice from 1/2 a lime

Sea salt and freshly cracked pepper, to taste

Dash of cumin

1 avocado, cut in half, pit removed

Tasty Chicken Enchiladas

I am a sucker for any mexican dish and have always loved enchiladas but never made them myself. I came across this easy to make recipe for Chicken Enchiladas and it looked so delicious I knew I just had to cook it for dinner. It was quite amazing (chicken, cheese, yummy sauce, what more could you want??)

Chicken Enchiladas 

(Original Recipe Link)

Tasty chicken enchiladas with 2 kinds of cheese. Can be prepared up to 2 days ahead of time for a quick and easy meal.

Ingredients

• 1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 2 1/2 cups of enchilada sauce (store bought or from scratch)
• 1 cup finely crumbled queso fresco or feta cheese
• 1 (4 oz.) can of green chiles
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• Vegetable oil spray (or you can use vegetable oil in a little bowl with a brush)
• 1 cup shredded cheddar cheese
• Lime wedges (optional)
• Sour cream (optional)

Instructions

1. Preheat oven to 350. Pat chicken dry and season with salt and pepper.
2. Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
3. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.
4. Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.
5. Quickly place tortillas on a flat surface and place 1/3 cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9×13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.
6. Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
7. Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.

Notes

To make ahead, complete through step 5, cover with plastic wrap and place in fridge for up to 2 days. Begin with step 6 when ready to cooking but do not cover. Bake for 10-20 minutes or until warm.