Tag Archive for 'recipes'

Guiltless Chicken Nuggets

Published on April 5, 2012 in Food, Main Dishes, Organic and Recipes. 1 Comment Tags: , , , , , , , , , , , , .

My kids love chicken nuggets. They eat them like they’re going out of style. Except with one caveat. They don’t like McDonald’s chicken nuggets. In fact, the last time we gave them McDonald’s chicken nuggets on a road trip, they cried. Not that we were upset or anything – we rarely eat fast food.

Turns out they like REAL chicken nuggets.

I have tried making nuggets a million ways, but this is the easiest, tastiest and healthiest recipe. As you will see, you only need 3 ingredients. THREE. When I made these last, I cut them into strips, so you will notice in the picture that they’re not shaped like a nugget. But since my kids aren’t familiar with the Ronald McDonald kind, they really don’t care what shape they come in. My 4-year old likes to dip them in a side of ketchup, but you could make your own honey-mustard sauce (equal parts honey and mustard) or give your kiddos a side of BBQ sauce. My hubby and I prefer to serve these nuggets with pre-cut organic french cut fries that I buy in the frozen section in the grocery store. Kind of feels like a ‘fast food’ meal, but without the saturated fat, sodium, and upset bellies afterwards.

The best part about this recipe is that the entire family will enjoy this one, and it really takes a minimal amount of effort. And since you aren’t frying these, there’s nothing soggy about them! I used to fry mine in olive oil, but they always either burned or were soggy. YUCK!

Also, if your busiest time of the day is dinner time (like in my house), you can make this ahead of time! I make them in the morning, cover ‘em with aluminum foil or saran wrap and place them in my refrigerator until later in the day, when I just pop them in the oven.

For this recipe, you will also need a cookie cooling rack and a cookie sheet to be placed underneath the cookie cooling rack.

Guiltless Chicken Nuggets

Ingredients:
Boneless, skinless breasts of chicken, cut into strips or small pieces
2 eggs, beaten, in bowl
Bread crumbs, on large plate (I use organic panko bread crumbs)

Instructions:
Place strips of raw chicken into bowl with beaten egg. Using a fork (or you can use your clean hands, which is what I usually do), cover chicken with egg, letting the extra egg drip off of the chicken and then place chicken strip in bread crumbs. Cover chicken strip with bread crumbs.

Place chicken strips on top of cookie cooling rack, which should be placed directly on top of a cookie sheet.

Bake chicken at 350 degrees for 12-20 minutes, depending on your oven AND the thickness of the chicken strips. Check chicken after 12 minutes to see if they need more cooking time by cutting a thick piece in half with a knife. Once the pink is gone, the chicken is fully cooked.

Enjoy!

-Do your kids like chicken nuggets?
-Do you think you’ll try these?

“Holy Moly” Chunky Guacamole

Published on January 17, 2012 in Food, Health & Safety, Organic and Recipes. 6 Comments Tags: , , , , , , , , , , , .

Although guacamole is traditionally Summer fare, it’s one of those foods that has a lot of nutritional value, yet still can be considered comfort food. We make this recipe in our house and serve it with salad, on chicken tortilla night, spread it on homemade turkey sandwiches, or eat it as a snack with carrots and/or tortilla chips. YUM.

And the best part about this comfort food (other than its taste)? It is super healthy for you! Studies have shown that avocados can help prevent breast cancer (as it is high in oleic acid), prohibit the growth of prostate cancer, and destroy pre-cancerous and cancerous oral cancer cells without harming healthy cells. They are also known to lower cholesterol, reduce the incidence of heart disease and stroke due to the fruit’s high levels of folate. Avocados are also chalk full of Vitamin E, which protects our skin from free radicals.

“Holy Moly” Chunky Guacamole

Ingredients:
3 – 4 small ripe avocados, or 2-3 large ripe avocados
1/2 medium-sized red onion
2-3 large garlic cloves, pressed (if you REALLY love garlic, add 3 cloves)
1 large tomato, diced (make sure to remove the seeds & pulp beforehand)
juice of 2 limes
1/4 c fresh cilantro
ground cayenne pepper, to taste
coarse salt and black pepper, to taste

Directions:
Wash the avocados, then separate the flesh (from the seed and peel) with a spoon and place the flesh in a bowl. Gently mash the avocados with a fork, being careful not to mash them up too much (especially if you’re like me and like your guacamole a little on the chunky side).

Add the onion, tomato, garlic, cilantro, cayenne pepper, and a little salt and pepper. Mix the ingredients together. Gradually add the lime juice, tasting the guacamole as you go until desired taste is reached. You can add additional salt and pepper to taste, if needed, as well.

2 tips for preventing your guacamole from turning brown while storing it in the refrigerator:
1) Place the seeds of the avocado in the bowl with the guacamole.

2) Cover the guacamole with saran wrap, so that none to very little oxygen bubbles are between the saran wrap and guacamole.

Enjoy!

Planning Your Thanksgiving Meal? PureBebe’s Top Holiday Side Dishes

Published on November 17, 2011 in Food, Health & Safety, Organic and Recipes. 0 Comments Tags: , , , , , , , , , , , .

Many of you have asked us for recipes for the upcoming holiday, so we thought we would share our absolute favorite holiday side dishes. While some are heart healthy, others would be considered naughty list-worthy. As far as we’re concerned, the holidays should include a little bit of indulgence. Everything in moderation, right?!

We would love to know what you think and whether you decide to try any of these recipes this holiday season!

Easy Breezy Ginger & Pear Cranberry Sauce

This has been a family favorite in my house for the past 3 years. I never liked cranberry sauce until I tried this one and fell in love. It makes a beautiful side dish on the plate, and is a much healthier alternative (especially when made with low glycemic “Agave” sweetener) to eat with turkey than a ladle of gravy. It is also scrumptious by itself. –Heather

Ingredients:
16 oz. fresh cranberries
2 c brown sugar (or you can substitute the Agave Syrup, and you’ll need less)
1 c orange juice
2 TBL finely chopped ginger (I found mine in the nuts section; it’s covered in sugar and looks like candy)
Finely grated zest of 1 orange
1 finely chopped pear

Preparation:
Combine all ingredients (except pear and ginger) in saucepan. Cook over medium heat for 10 mins or until berries pop. Skim and remove foam. Cool to room temperature and refrigerate. Once cool, add chopped pear and ginger. Mix well with cranberry sauce and eat immediately or store in refrigerator.

I read online that you could store this cranberry sauce in your refrigerator (without the pears) for up to 3 months, covered. It usually doesn’t make it past day 2 in my house. My hubby gobbles it all up.

Savory Spinach and Strawberry Salad

Courtesy of Elusive Cat, Flickr

I have made this salad for many a potluck and always get compliments from friends and family on how delicious this salad tastes. I can’t believe I’m giving away all of my trade secrets, lol. ;) –Heather

Ingredients:
1 lb spinach
1 pt strawberries, sliced

Dressing
3/4 c sugar (or 1/2 c Agave syrup)
1/3 c vinegar
1/4 c poppy seeds
1 tsp salt
1 1/2 tsp grated onion
1 tsp dry mustard
1 c canola or olive oil (regular vegetable oil is made from soybeans, which we try to stay away from)

Preparation:
Mix all ingredients for dressing in blender. Pour on salad. NOTE: I have never used the entire amount of salad dressing on 1 lb of spinach. I usually use about 1/3 of this dressing and then keep it in the refrigerator to use on salads for the following week or two.

Kael’s Candied Carrots

My hubby and I had these carrots at a friend’s house and I had to have the recipe. This is a holiday and everyday staple in my house. In fact, I have some of these carrots in my refrigerator right now. –Heather

Ingredients:
1 pound of baby carrots (less boiling time for peeled and chopped carrots)
2-3 small pats of butter
1/8-1/4 c brown sugar
Splash of vanilla
1/4 tsp cinnamon
Dash of nutmeg
1/2 tsp caraway seeds (optional)

Preparation:
Boil carrots for 12-15 mins (check to make sure that the carrots are tender). Place 2-3 small pats of butter (less than 1/4 stick of butter!) on top. Add sugar, vanilla, cinnamon and nutmeg and stir.

Pepper and Parmesan-Crusted Green Beans

I have made these green beans countless times. They are de-LISH! You can also add slivered almonds for extra flavor. I usually keep them out because I have not given any nuts to my 15 month old per her pediatrician’s recommendation. –Heather

Ingredients:
1 pound of green beans
1 pat of butter
Small drizzle of olive oil
3/4 c Fresh parmesan or romano cheese
Fine sea salt and coarse pepper to taste.

Preparation:
Preheat oven to 350 degrees. Place green beans on cookie sheet and separate as much as possible. Drizzle with olive oil, a pinch of fine sea salt and fresh pepper corn flakes. Bake at 350 degrees for 15-20 mins (until tender). Drizzle cheese on top of the green beans for the last 2 minutes while they’re in the oven. Place small pat of butter on top of hot green beans and place in serving dish. Enjoy!

Here is a photo of what your beans will look like before placing them in the oven for the last 2 mins to melt the cheese.

Parmesan-Crusted Green Beans

Vicky’s Crescent Rolls

You may remember my post about Thanksgiving memories in which I mentioned my mom’s fabulous crescent rolls. Well, these are they! I just can’t get enough of these sweet, buttery, dense rolls. –Jasmine

Makes 32 rolls

Ingredients:
6 tbsp. warm water
2 yeast cakes (4 1/2 tsp)
1 tbsp. sugar
4 eggs
2 c. water
1 c. minus 1 tbsp. sugar
2 tsp. salt
8 c. flour
½ c. melted butter

Preparation:
Combine yeast with warm water and sugar, and set aside for 5-10 minutes until foamy.

Mix all remaining ingredients except for butter into the yeast mixture, using enough flour to make a smooth dough. Form dough into a large ball, and put it in a greased bowl to refrigerate overnight.

Remove dough at least 4 hours before serving. Let the dough come to room temperature (it can be a little cooler, but as it comes to room temperature it becomes easier to work with). Divide dough into 4 parts, and roll out each portion in a circle (approximately 12” in diameter). Brush melted butter onto each circle.

Cut each circle into 8 pie-shaped wedges, and roll each wedge into a crescent. Place the rolls on a cookie sheet lined with parchment paper. Let rise 2-3 hours in a warm place. Bake at 375° F for 8-10 minutes, until light golden. At about 7 minutes in, brush crescents with melted butter.

Ruth’s Chris Sweet Potato Casserole

So I was always a candied yams kinda girl – you know, the ones with brown sugar and toasted marshmallows on top – that is, until my mom introduced me to this recipe. This sweet potato dish with a pecan streusel crust is to die for! –Jasmine

Ingredients:

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter — melted

Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs — well beaten
1 stick butter — ( 1/2 cup) melted

Preparation:
Combine brown sugar, flour, nuts and butter in a mixing bowl, and set aside.

Preheat oven to 350°F. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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How Meeting Warren Buffett Means Less TVs In My Household

Liquid Vitamins? PureBebe’s Immune-Boosting Green Smoothie

Published on November 16, 2011 in Food, Health & Safety, Organic and Recipes. 8 Comments Tags: , , , , , , , , , , , .

“I like it. Because it’s very, very sweet and it’s smushy.”

That’s exactly what my 3-year old said when I asked her to describe “mommy’s smoothie.” Little does she know, it is packed full of essential immune-boosting vitamins from berries, spinach, kale, and other ingredients.

Last winter, I grew tired of paying top dollar for fresh organic berries. I gave each of my kids a couple handfuls of fresh berries every morning with their breakfast. That being said, I loved the fact that neither one of my children ages 3 and under had anything worse than a runny nose throughout the entire winter season. And last winter was the first one in which we decided to forgo the flu shot. And did I mention that both of my kids go to daycare? I am convinced now more than ever that organic berries boost immunities. So I spent several days over the Summer picking organic berries. I picked, froze and stockpiled fresh organic blackberries, strawberries, blueberries and raspberries all Summer long.

As the days have become shorter, the weather cooler, and colds more prevalent, I have begun putting my berries, and blender, to use. Surprisingly enough, I have even managed to add in other healthful goodies into our smoothies, and my kids keep begging me for them every single day. As of the past few weeks, I have made smoothies for my kids 2-3 times per week and supplement non-smoothie days with Nordic Naturals chewable multivitamins.

Immune-Boosting Green Smoothie

Ingredients:
~2 cups of organic apple juice as a base at the bottom of the blender
1-2 handfuls frozen organic raspberries, blueberries, blackberries and/or strawberries – I usually use 3 of these 4 berries in each smoothie
1-2 long pieces of organic kale
1 c frozen organic spinach (or dark leaf lettuce)
1 banana
1/3 cup of flax seed meal
1 TBL Arctic Cod Liver Oil (fish oil) – Stored in the refrigerated Health foods section at the grocery store. We use Nordic brand. It smells like lemons to me!
Any other fruit you’d like to throw in (peeled oranges, pineapple, apple slices, canteloupe/honeydew, grapes, etc.)

Preparation:
I start by adding 1-2 handfuls of berries. After the berries are well blended, I take out a long piece or two of kale, wash it/them, and throw in the blender whole. Then, I add the frozen spinach. Next, I add the flax seed meal and Cod fish liver oil. Then I add in other fruit like pineapple, peeled oranges, canteloupe, honeydew, apples, basically whatever fruit I have in the house.

If you’re making this smoothie for the first time, it might help to put the smoothie in a sippie cup or thermos with a straw that your kids cannot see through. The color of your smoothie should be dark purplish/greenish and not very appealing looking. However, the taste is AMAZING. Once your kids try one, they’ll be standing by the blender, watching every step, and super excited the next time you make one.

A few additional notes:
I keep the lid over the top of the blender as I dump stuff in and keep the motor running. As I throw ingredients into the blender, it tends to splash, so make sure to keep that lid close to the top to avoid a huge smoothie blowout. I have found that if you put all the frozen stuff in at the same time and then turn on the blender, the frozen stuff will probably get stuck in the blade at the bottom.

The only thing I would not recommend adding is a beet. I haven’t used them in smoothies, but I know people who have and they said that beets can completely ruin a smoothie. No offense to beets, they are extremely healthy for you. However, if you want your kids to try, like, and beg for your smoothies, they need to taste sweet!

I add fish oil to the smoothies once a week for the kids. You will probably want to discuss the fish oil with your pediatrician to determine how often to incorporate it into your child’s smoothie.

Happy blending!

Do you make smoothies in your house?
What ingredients do you use/recommend?

It’s Time to Eat Real

Published on October 25, 2011 in Food. 0 Comments Tags: , , , , , , , , , , , , , , , , .

Yesterday, people across the country celebrated Food Day, a national grassroots campaign sponsored by the Center for Science in the Public Interest to change the American diet. The CSPI’s goal was to inspire a broad-based movement that is two-fold:

  1. Eat Real – Real food is food that is unprocessed, nutritious, and produced in a sustainable and humane way
  2. Advocate for Change – Advocate for agricultural policy that supports small and mid-size sustainable and organic farms; ends large-scale subsidies; and protects workers, animals, and the environment

Here at Purebebe, we’d like to do our part by sharing a few ways you can make a difference:

Eat Real
Start at home with some of our favorite resources for real food knowledge and recipes

100 Days of Real Food: 1 Family. 2 Kids. 0 Processed Food - A food blog that started with one family’s pledge to eliminate processed food. They completed their first 100 day challenge and took on another: 100 days of Real Food on a Budget. Take their 10-day pledge, and check out their free real food meal plans.

Simple Bites: Real Food for the Family Table - A food blog dedicated to real, nourishing food for the whole family. Mouthwatering recipes and practical cooking tips.

Summer Tomato: Upgrade Your HealthStyle - A food blog from a nutrition scientist and foodie offering tips on healthy eating and living. Excellent tips focused on eating fresh and real in an urban environment.

Eat Real: Recipes from Some of America’s Best Chefs – A pamphlet compiled as part of the Food Day campaign with recipes contributed by chefs from the likes of Mario Batali and Rick Bayless (my hero).  There are some super yummy looking recipes in here that I think I’ll be trying out soon.

Advocate for Change
Follow the links below to take action

Ask your members of Congress to support the Eat Real agenda. Part of the National Food Day campaign, CSPI has drafted a letter to communicate it’s policy agenda to Congress. Feel free to submit a copy of CSPI’s template or modify it to fit your own Eat Real agenda.

Tell the FDA to label genetically-engineered food. Join a coalition of over 400 businesses and organizations in their petition to the FDA to label genetically-engineered foods. You have a right to know what is on your plate.

Tell the CEOs of top grocery store chains you won’t buy genetically-modified sweet corn. Monsanto, chief GM manufacturer, is now marketing a genetically-modified corn that will go directly to grocery store aisles. Tell CEOs from the likes of Costco, Kroger, Safeway, Walmart, and Whole Foods that you don’t want it on their shelves.

Black Beans and Rice

Published on October 19, 2011 in Food, Organic and Recipes. 6 Comments Tags: , , , , , , , , .

Looking for a delicious meatless and healthy recipe that you can whip up in 30 minutes or less?

And the best part? This recipe can be made with ingredients that you probably already have on hand.

Black Beans and Rice

Ingredients
1 t olive oil
1 chopped onion
2 cloves garlic, minced
3/4 c uncooked white rice
1 1/2 c low sodium chicken or vegetable broth
1 t ground cumin
1/4 t cayenne pepper
3 1/2 c black beans (canned or dried black beans that have been prepared)
Shredded cheddar cheese (optional)
Fresh cilantro (optional)
Sour cream (optional)

Preparation
In a saucepan over medium-high heat, heat the oil. Add the onion and garlic and saute for a few minutes. Add the rice and saute for a few minutes. Add the broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Add the spices and black beans. Top with cheddar cheese, cilantro and/or sour cream.

If your child loves wraps, you can also serve the black beans and rice in flour tortillas and wa-La!

Homemade Taco Seasoning

Published on September 21, 2011 in Recipes. 1 Comment Tags: , , , , , , , , , , .

Have you read the ingredients on a package of taco seasoning lately? Like many processed foods, they contain sweeteners, partially hydrogenated oils, MSG, and/or questionable preservatives. Who really needs all that stuff, right?

Last night, my husband and I had a hankering for some tacos and decided to make our own seasoning. We found this recipe at allrecipes.com with a 5 star rating and over 2,000 reviews. Surely, it had to be good. It had just enough spice for my taste, but not too much for the kiddos. And in my husband’s words, “It tastes just like the packaged stuff, only I’m sure this is much healthier.” He couldn’t be more right. This one was a sure winner and a definite keeper in our house. You’ll never see a seasoning packet in our house again.

Homemade Taco Seasoning

Ingredients:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Preparation:

Combine all ingredients in a small bowl, and mix well. Store in an airtight container, preferably in the refrigerator or freezer. Red spices retain their color and flavor best when kept cold. Keep in the freezer for longer shelf life, and when ready to use just remove and set aside for 5-10 minutes until soft enough to spoon.

To prepare ground meat for tacos, cook 1 lb ground beef thoroughly over medium heat until no longer pink, then stir in 2/3 cup water and 2 heaping tablespoons of the seasoning mix.

Enjoy!

 

Scrumptious Blueberry Muffins with Crumb Topping

Published on September 6, 2011 in Food, Organic and Recipes. 0 Comments Tags: , , , , , , , , , , , , , .

A few weeks ago, when blueberries were in season and over-floweth in our kitchen, I decided to make these blueberry muffins for breakfast. I made an entire batch, and froze the leftovers for us to enjoy later. These muffins were a huge hit in our house, and my kids begged us to have seconds.

When I made these, I substituted apple sauce for the vegetable oil, and used organic flour, sugar, eggs, milk, blueberries and butter. I also used about 1/2 of the crumb topping and ended up throwing away the rest (it just seemed like so much butter!). So, you might want to half the crumb topping if you’d like to keep them on the ‘lighter’ side. They were very easy to throw together and simply scrumptious. If you have a gluten allergy, you can substitute the flour for gluten-free flour and baking powder.

Scrumptious Blueberry Muffins with Crumb Topping

Ingredients for Muffins:

1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup apple sauce (or vegetable oil)
2 eggs
1/2 cup milk
1 1/2 cups blueberries

Ingredients for Crumb Topping:

1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar

Instructions:

Preheat oven to 375 degrees F and prepare your muffin pan with muffin wrappers.

In a large bowl, mix the flour, white and brown sugars, salt, and baking powder.

Stir in oil, eggs, and milk until well blended and very few lumps remain.

Gently fold in blueberries, but be careful not to crush them.

Fill muffin tins 2/3 full.

For the crumb topping, mix together the flour, butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.

Bake muffins for 20 to 30 minutes, or until a toothpick pierced in the center comes out clean and dry.

Enjoy!

Hearty Slow Cooker Spaghetti Sauce

Published on August 2, 2011 in Recipes. 2 Comments Tags: , , , , , .

Every kitchen needs a good spaghetti sauce in its repertoire. I’ve tried many over the years and have finally found one I’m sticking with, though I reserve the right to tweak or substitute now and again. I like to add other herbs depending what is fresh in the garden or just depending on my mood. Think italian seasoning blend (basil, oregano, rosemary, thyme, marjoram, and savory) – any and all of these are great in a tomato sauce.

This recipe doesn’t come from any one place but pulls from various experiences, culling the things that I love like italian sausage and fresh herbs. If you don’t have fresh herbs handy, feel free to substitute dried herbs. When substituting dried for fresh, you should generally use a ratio of 1 teaspoon dried for 1 tablespoon fresh (a one-to-three ratio); however, dried spices lose their pungency as they age so you may need to use more. When using dried herbs, rub them between your palms as you put them into your sauce to help draw out more of the flavor.

Many spaghetti sauces will call for a long simmer which is why using a slow cooker for this sauce is a fantastic option. I love putting this together in the morning and letting it simmer and fill the house with its aroma throughout the day. The ingredient list looks like a lot of work, but it’s really only maybe 30 minutes of prep. And you can always make it the night before, leave it in the refrigerator overnight, and set on the slow cooker in the morning.

This recipe makes a lot, intentionally. I freeze the extra for nights when I won’t have a lot of time for a hearty meal. To thaw, just place in the refrigerator in the morning to have ready to heat in the evening.

Hearty Slow Cooker Spaghetti Sauce

Makes about 16 cups

Ingredients:
1 tbsp olive oil
1 medium onion, diced
1 green bell pepper, diced
5 garlic cloves, minced
1 1/2 lb ground beef
1 1/2 lb mild italian sausage, ground (use hot italian sausage for more kick)
28 oz diced tomatoes
28 oz crushed tomatoes
4 oz tomato paste
1 tbsp fresh basil, minced
1 tsp fresh oregano, minced
1 tbsp sugar
1 tsp salt
1/2 tsp fresh ground black pepper
A dash or more of crushed red pepper for heat, if desired
2 tbsp fresh parsley, chopped

Fresh parmesan, grated or shaved, if desired

Preparation:
Sweat onion, bell pepper, and garlic in olive oil in a saute pan over medium-high heat for a few minutes, until onions are translucent.

Add ground beef and italian sausage and cook until browned. Drain the meat mixture, and then add to the slow cooker with the remaining ingredients (except for the parsley which will be added at the end). Stir to combine, and then set the slow cooker to low and cook for 6-8 hours.

In the last 15 minutes of cooking, boil spaghetti noodles or other pasta (my preference is linguine) in a pot of salted water until al dente. Stir in chopped parsley to the sauce in the last 5 minutes.

Top with fresh grated or shaved parmesan. Bon appetit!

Refrigerate leftovers for up to 4 days, or freeze for up to 4 months. To thaw, place in refrigerator for 8 hours.

Scrumptious Chicken Piccata

Published on April 27, 2011 in Recipes. 2 Comments Tags: , , , , , , .

I didn’t eat red meat for 14 years. And my husband has never been a fish eater. So, I learned how to make loads of chicken recipes when we first got married. :)

This is one of my husband’s favorite dishes. In fact, he asks me to make this from time to time, and I might make it for his upcoming birthday.

This recipe isn’t super healthy, but with control over the ingredients like the mongolian beef recipe, you can make a much healthier version of this than what you’d find in a restaurant. I make my own pasta sauce from scratch, and serve it over spaghetti, to accompany the chicken piccata. It took me about an hour and 15 minutes to make the chicken and spaghetti sauce, boil the noodles and throw a couple of salads together. This might not make a quick weeknight meal, but you’ll love the leftovers if you decide to cook this during the weekend.

This recipe serves enough for 4 hungry adults.

Ingredients:
4 boneless skinless breasts
2 T grated parmesan cheese (don’t use shredded parmesan like I did. Grated will stick to the chicken better)
1/2 cup flour
1/4 t salt
1/4 t pepper
4 T olive oil
6 T butter
1/2 cup chicken stock or dry white wine
3 T lemon juice (I used an entire lemon’s juice)
1 t lemon rind
1/4 cup brined capers
1/4 cup fresh chopped parsley (optional, for garnish)

Instructions:
Cut the chicken breasts horizontally, butterflying them open, so that each piece of chicken is about 1/4 inch thick. If the chicken you are working with is large, you might need to butterfly them a few times (mine made ~3 butterflied pieces for each chicken breast).

If the pieces are still thicker than 1/4 of an inch, place them between two pieces of saran wrap and meat hammer them.

Mix together the flour, salt, pepper, lemon rind, and grated parmesan cheese in a ziploc bag. Dredge the chicken in the flour mixture until they’re well coated.

Heat olive oil and 2 T butter in a large skillet on medium high heat. Add the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side, or until the chicken has been cooked through.

Remove the chicken from the pan and place in a warm oven (lowest temp possible). Make sure to cover the chicken with aluminum foil while you’re cooking the rest of the chicken.

After you’re through cooking the chicken, add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits on the bottom of the pan. Whisk in the remaining 4 T of butter.

Fresh lemon juice

(Note: This recipe makes more sauce than you’ll possibly use. If you’d like to cut down on the amount of butter used, you can reduce the sauce by half before adding the butter, and only add in 2 T instead of 4 T).

Serve the chicken with the sauce poured on top. Garnish with parsley (optional) and serve with a nice bed of pasta, or brown rice.

Bon Apetit!

Chicken Piccata with Spaghetti

Related Articles:
Mongolian Beef Crockpot Recipe
Homemade Margherita Pizza – Pizza Crust and Sauce Recipes
Roasted Red Pepper Hummus

 

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