Country~Style Chicken Kiev

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This is an old recipe that was in ads in all the magazines back in the late 70s and early 80s I think.  I used to make it all the time and like many recipes, I forgot about it.

Lately, bone-in chicken breasts are so huge that I never use them except to roast them for cooked chicken dishes.  A couple weeks ago, I spied a package that had almost normal sized pieces in it so I bought it, came home, went through my recipes and found this one again.  I love this recipe for some reason.  Probably the butter!

The picture is not that great, sorry!

Country Style Chicken Kiev

Country-Style Chicken Kiev

2/3 cup butter
1/2 cup fine dry bread crumbs
2 tbsp grated Parmesan
1 tsp basil
1 tsp oregano
1/2 tsp garlic salt
2 bone-in chicken breasts
1/4 cup white wine
1/4 cup chopped green onion
1/4 cup chopped fresh parsley

Heat oven to 375º

Melt butter in a bowl in the microwave. Combine the bread crumbs, Parmesan, basil, oregano, garlic salt. Dip chicken in butter then roll in crumb mixture. Reserve remaining butter.

Place chicken skin side up in ungreased baking dish. Bake for 50-60 minutes or until chicken in thoroughly cooked and no pink remains.

Meanwhile, in a small saucepan, combine the butter, white wine, green onion and parsley. Keep warm over low heat. When chicken is done, pour sauce over the chicken and stick back in the oven for 3-5 minutes.

Serve chicken with sauce spooned over.

Makes 2 servings.

Happy Cooking!

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Easy Mexican Rice

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This Mexican rice is really good and easy to make.  I really hate cilantro so I subbed fresh parsley for the fresh cilantro like I always do.  The original recipe came from Tasty Kitchen.

Mexican Rice

Easy Mexican Rice

2 tbsps oil
1/2 onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 (10 oz) can Rotel diced green chilies and tomatoes
1 (14.5 oz) can whole tomatoes
2 cups low sodium chicken broth
1 tsp cumin
1 tsp Kosher salt
Fresh parsley or cilantro, chopped

Heat oil in a large skillet over medium heat. Add onions and saute for 3-4 minutes. Reduce heat to low and add rice and garlic. Stie constantly making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes and stir to combine and cook for 2 minutes. Add broth and stir together. Add the salt and the cumin. Bring to a boil and reduce heat to low. Cover and simmer for 10-15 additional minutes or until rice is done.

Before serving, sprinkle with chopped parsley or cilantro. Serve immediately.

Makes 6 servings.

Happy Cooking!

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Chicken with Butter Chive Sauce

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Chicken is a staple at our house so I am always on the lookout for new chicken recipes.   I was reading through some cookbooks the other day and found this recipe.  It’s easy and very good.

I did not cook it as long as directed since and  the chicken I used was very thin so I baked for about 30 minutes total it was perfect.  I also used fresh chives because I do not like dried chives at all and the fresh version is easy to find in grocery stores.

I found the recipe in a cookbook called Almost Heaven  from the Junior League of Huntington, WV.

Chicken with Chives

Chicken with Butter Chive Sauce

1/2 cup plain bread crumbs
2 tbsps grated Parmesan cheese
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
2 boneless, skinless chicken breasts
1/2 cup butter, melted and divided
1/2 cup white wine
2 tbsps snipped fresh chives

Preheat oven to 375º.

Combine bread crumbs, Parmesan cheese, and spices on a plate. Put 1/4 cup melted butter in a bowl. Dip chicken in the butter, then in the crumb mixture and place in a baking dish. Bake for 15 minutes.

Combine 1/4 cup melted butter, wine and chives in a small bowl. Pour over chicken and continue to bake for 15 more minutes or until chicken is cooked through and no longer pink. If your chicken is thick, it will take longer to cook.

Makes 2 servings.

Happy Cooking!

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Key Lime Fudge

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Mr. Meat Eater loves all things key lime.  I, on the other hand, could cheerfully live without it.  Since he’s such a nice guy, I make something key lime once in awhile.

I had seen a picture of key lime fudge on Pinterest but there was no recipe attached (that makes me crazy, btw) so I hunted around and found this recipe on Real Mom Kitchen.  We had a few friends over and I was tired of making chocolate fudge so I decided to try this fudge.  Much to my surprise, everyone loved it!  I took a bite and found it was not as sweet as I thought it would be and I would have liked more lime taste to it.  Everyone else thought it was perfect as is.

For the crust, I just followed the pie crust recipe on the box of graham cracker crumbs (just like Real Mom Kitchen did) so I am not going to write it out here but if anyone needs it, let me know.

A Key Lime Fudge

Key Lime Fudge

Graham cracker crust following recipe on graham crumbs box
16 ounces white chocolate, finely chopped
14 ounce can of sweetened condensed milk
1 tbsp butter
1 lime, zested
3 tbsps key lime juice or lime juice ~ I use Nellie and Joe’s Key Lime Juice

Preheat oven to 350º and line a 9×9 baking dish with aluminum foil. Butter the foil and set aside.

Place the mixed graham crust ingredients and spread in the pan evenly and press down slightly when even.

Bake for 8-10 minutes or until lightly browned on the edges.

Remove from oven and let cool.

Place in a saucepan, the chopped white chocolate, sweetened condensed milk, and 1 tbsp butter. Cook on low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in zest and lime juice.

Carefully pour this mixture over the crumb crust and even out carefully with a spatula.

Cover and refrigerate for 12 hours.

Before cutting, sprinkle a few graham crumbs from the box if desired.

Using the foil, remove the fudge from the pan and cut into small squares. Discard foil.

Makes about 24 pieces of fudge depending on how large you cut the squares.

Happy Cooking!

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Grilled Chicken Tacos

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Yesterday I posted a recipe for chicken tacos that used a crockpot so today I am posting another version that uses grilled chicken.  This recipe is a little spicy but not too bad ~ just go easy on the red pepper flakes if you don’t like spicy.

I mixed up the rub and dumped it in a ziplock bag, added the chicken and smooshed it around to cover the chicken.  We had a thunderstorm when dinner time rolled around so I used my stove top grill pan to grill the chicken and it worked fine.

Grilled Chicken Tacos

2 tbsps chili powder
2 tbsps cumin
1 tbsp paprika
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
1 tbsp packed brown sugar
2 tbsps olive oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and pounded thin
16 soft taco size tortillas

Combine the chili powder, cumin, paprika, red pepper flakes, salt, pepper, and brown sugar in a small bowl. Mixture will look moist but will be crumbly.

Rub this mixture over all sides of the chicken breast and refrigerate for up to 1 day.

Grill chicken until thoroughly cooked and no pink remains. Let cool for 5 minutes and slice into thin strips.

Serve with warm tortillas and your favorite toppings.

Makes 6-8 servings

Happy Cooking!

Bourbon and Beer BBQ Chicken Sliders

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Whew!  I’m finally back!  The wedding went off without a hitch but I have been under the weather since.  I have no idea what is the matter but I haven’t cooked anything in awhile.

Here is my beautiful daughter at the reception:

We had a wonderful time but I’d be lying if I didn’t say I was happy I don’t have to think about it anymore!  And, yes, her dress has pockets in it 🙂  I’ll post more pictures as I go though them and when we get the pictures from the photographer.

This recipe is perfect for father’s day.  Mr. Meat Eater loved them and I took a couple of bites and they were very good.  I’m just not eating much these days.  They are super easy to make and would be perfect for a party. I got the recipe in my email from Betty Crocker.

Bourbon and Beer BBQ Chicken Sliders

Sauce:
1 cup barbecue sauce
1 1/2 cups beer ~ use whatever you have
2 tbsps bourbon
1 tsp seasoned salt
1 tsp garlic-pepper blend
1/2 tsp ground mustard
1 to 2 tsps Buffalo Wing sauce

Sliders:
1 deli chicken, skin and bones removed and chicken shredded
12 slider buns

In a 2 quart saucepan, heat all the sauce ingredients over medium heat to boiling, stirring often. Reduce the heat to medium-low and let simmer for 20 minutes, stirring occasionally to prevent sticking and burning.

Place shredded chicken in a microwave safe bowl and heat for 1 to 2 minutes. When chicken in warmed, add it to the sauce and let simmer for a few minutes, stirring to coat the chicken.

Place about 1/3 cup on the bottom roll of the slicer rolls and top with the top bun.

Makes 12 sandwiches.

Happy Cooking!

Cremini, Bacon and Shallot Crustless Quiche

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This quiche was the most popular dish at the couples shower.   I only got a smidge for a taste but I must agree ~ one of the most delicious breakfast foods I have had in a long time.  I found the recipe on the Food Network site and it’s from the Food Network Kitchens.

Gruyere cheese is really expensive but is worth it in this recipe.  I don’t know enough about cheese to suggest a substitute but if someone has a good sub, please comment!  I made the quiche just like the recipe said to (I know, shocking!) EXCEPT I put it in a 9×9 baking dish because I didn’t think it would fit in my deep dish pie pan.

Please forgive the really lousy picture.  As you can see, I was following around behind people to try and get pictures.

VIEW PRINTABLE RECIPE HERE!

Cremini, Bacon and Shallot Crustless Quiche

8 slices bacon, chopped
4 tbsps unsalted butter
1 lb cremini mushrooms, cleaned, trimmed, thinly sliced
1/2 tsp kosher salt
6 medium shallots, finely chopped
1 clove garlic, finely chopped
2 tbsps minced fresh Italian parsley
2 tbsps minced Parmesan cheese
2 cups half and half
2 large eggs
2 large egg yolks
freshly ground black pepper
generous pinch of nutmeg
4 ozs grated gruyere cheese
2 tbsps snipped fresh chives

Preheat oven to 350º.

Cook the bacon over medium-high heat until crisp. Drain on paper towels.

Discard all fat except 2 tbsps. Add 2 tbsps of butter to the fat and melt. Add the mushrooms and salt. Over medium heat, cook until mushroom juices evaporate ~ about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden. Add the garlic and parsley and remove from heat, cooling slightly.

Butter a baking dish ~ either a 9 inch deep dish pie pan or a 9×9 dish ~ and sprinkle with grated Parmesan. Place the pan on a baking sheet for ease in getting in and out of the oven.

Sprinkle the half the Gruyere in the pan and the all of the bacon on top. Add 3/4 of the mushroom mixture over the bacon and then scatter the rest of the cheese over the mushrooms.

Whisk the half and half, eggs, egg yolks in a large glass measuring cup. Season this mixture with salt and pepper and a pinch of nutmeg. Pour over the the fillings in the baking dish. Top with the remaining mushrooms and sprinkle with chives.

Bake until the center of the quiche is set ~ about 40-50 minutes. Cool slightly before serving.

Makes about 8 or 9 servings depending on the type of pan you use.

Happy Cooking!

Opening Day!!!

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Finally, baseball season is back!  I love baseball and I am a Mets fan and Mr. Meat Eater is a Yankees fan so we watch both teams when they play via MLB Extra Innings.  One of the things I love about baseball is that I can walk out of the room and do something and come back and chances are nothing has happened, LOL!

Baseball makes me think of hot dogs which makes me think of a hot dog restaurant called Brownies in the town where I grew up ~ Amsterdam, New York.  They made the best hot dogs with meat sauce (mustard and onions first, of course) and fries with gravy.  I really, really miss that place and don’t have any idea if it is still there or not.  Somehow I doubt it.

In my quest to find a meat sauce for hot dogs that I can make just like Brownies, I came across this one.  It tasted nothing like Brownies but Mr. Meat Eater loved it.  Probably because it tastes more like chili than anything else.  I thought it was good but I wanted it to taste like I remember and it didn’t so I was disappointed.

If anyone has a good tried and true recipe for meat sauce for hot dogs, please send them to me and I’ll try them over the summer ~ a_recipe_day at yahoo dot com.

Hot Dog Meat Sauce

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) can tomato sauce
1/2 cup diced onion
1/4 cup water
1 tbsp minced fresh garlic
3/4 tsp chili powder
1/2 tsp salt
3/4 lb ground beef
8 hot dogs
8 hot dog buns

Combine first 6 ingredients in a bowl and set aside.

Brown ground beef in a skillet and drain. Add the tomato sauce mixture and simmer for 15 to 20 minutes. Removed from heat and set aside.

Grill, boil, or pan fry the hot dogs ~ I also grill the top split buns.

Serve hot dogs with your choice of condiments and the meat sauce.

Makes 8 servings.

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!

Barbecued Baked Fish from Simple Shortcut Recipes

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Day 2 of recipes from Gooseberry Patch’s For a chance to win a copy of this cookbook, go HERE and comment on the post that you would like to be entered!

I loved this recipe ~ easy and yummy, my two favorite things.

I did have one problem though.  It calls for barbecue chicken shake ‘n bake which I could not find anywhere.  I know I have seen it but it was nowhere to be found in any of the stores I go to.  So I made an executive decision and bought Parmesan chicken shake ‘n bake instead.  I was so looking forward to the barbecue flavor but this was very good, too.

For the fish, I went to the fish counter and bought 2 cod fillets which is one of my favorite types of fish and I think it would work with any type of fish ~ fresh or frozen, thawed ~  so use your favorite.

In the picture, the fish sort of fell apart when I took it off the baking sheet.

Barbecued Baked Fish
submitted by Michelle Welch, Ontario, Canada

VIEW PRINTABLE RECIPE HERE!

1 lb of fish fillets, fresh or frozen, thawed
1 cup milk
1/4 cup barbecue-flavored chicken shake ‘n bake ~ I used the whole package and tossed what was leftover

Place fish fillets in a bowl with the milk. Cover the bowl and refrigerate for one hour. Drain milk and discard.

Pour mix into a shallow bowl. Dip fillets into coating, making sure the fillet is entirely coated.

Place on an ungreased rimmed cookie sheet.

Bake, uncovered, at 450º for 20 minutes or until fish flakes easily with a fork.

Makes 4 servings.

Happy Cooking!