Sunday, May 28, 2006

Serves 6
Prep time: 5 minutes
Cook time: 10 minutes

1 1/2 lbs boneless, skinless chicken breasts
1 cup grated parmesan cheese
4 tsp dried oregano
2 tsp dried parsley
1 tsp garlic powder
1 tsp paprika
1 tsp fresh cracked black pepper
2 eggs
4 Tbsp butter, or 2 Tbsp butter and 2 Tbsp olive oil

Pound chicken breasts until they are 1/4 inch (5mm) thick and cut into 6 portions.  Set aside.

Combine cheese with oregano, parsley, garlic powder, paprika, pepper on a plate.  On another plate or in a shallow bowl, beat the eggs.  dip the chicken into the eggs, then into the cheese mixture, coating both sides evenly.

Melt butter or butter/oil mix in a heavy skillet over medium-low heat (any higher will burn the cheese) and saute for 4-5 minutes per side or until cooked through.

Cook’s note:
This is a higher fat dish due to the cheese.  the one cup is 457 calories, with 257 calories from fat, or 28.6 grams of fat. But bear in mind that this is used over 6 pieces of chicken, so per piece it’d be about 76 calories or about 42 from fat, or about 4.8 grams of fat, at most.  You can do this with cooking spray or minimal oil to lower the calorie/fat counts even more.  The eggs can be replaced with egg replacer for an egg-less version, and if tolerated, you can try a dairyfree version using soy parmesan cheese.  That will also substantially lower fat and calories.

This is from the 15 Minute Low-Carb cookbook by Dana Carpender.  It’s an awesome cookbook, with lots of quick ideas. 

Posted by Diosa in • Comfort Food • Gluten free • Low Carb • Meats • Poultry
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Saturday, May 27, 2006

4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef’s knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce, Golden Boy preferred
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick (optional)
1 small lime, squeezed
2 sprigs fresh cilantro

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.

Posted by Diosa in • Gluten free • Meats • Fish/Shellfish • Side dish
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1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
2 to 6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 teaspoon salt
fish sauce to taste (soy sauce for veggie version)
10 to 15 basil leaves
1 c chopped cabbage

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.

Makes 3 to 4 servings.

Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Posted by Diosa in • Gluten free • Low Carb • Low Fat • Meats • Poultry • Vegetarian
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Sunday, May 21, 2006

Serves: 4
Cook time: 3 hours (roughly)
Prep time: 30 minutes (roughly)

8 lg veal shanks, patted dry
salt, pepper to taste
1/2 cup gluten-free flour
7 Tbsp unsalted butter
3 Tbsp olive oil
1 1/2 cup dry white wine
1 1/2 cup onion, finely chopped
3/4 cup carrots, finely chopped
3/4 cup celery, finely chopped
1 tsp garlic, minced
4 cup gluten-free beef broth
1 1/2 cup plum tomatoes, chopped
1 bouquet garni (bouquet of fresh herbs tied together and chucked in the dish.  See below for quantities)
6 sprigs parsley
4 sprigs thyme
1 bay leaf
1/2 tsp salt
1 gremolata (Minced parsley, lemon peel and garlic. See below for quantities)
1/2 cup fresh parlsey, minced
2 Tbsp lemon zest
1 Tbsp garlic, minced

Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over medium-high heat.  Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter.

Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over medium-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni and salt and pepper to taste. Bring the liquid to
a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups.

Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat.

Posted by Diosa in • Gluten free • Meats • Beef
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Monday, May 15, 2006

Serves: 4
Prep time: 2 hours, 5 minutes (2 hours for marinating)
Cook time: 20 minutes skillet/broiler/grill

2 garlic cloves
walnut sized chunk of fresh ginger root
3/4 cup plain yogurt
1/2 cup fresh cilantro (coriander), plus more for garnish if desired
1-2 Tbsp red pepper flakes (optional - add up to 1/4 cup)
4 boneless, skinless breasts or thighs

Place the first 5 ingredients in a blender or food processor.  Pulse until it forms a chunky paste.  Place chicken in a ziplock bag and add the cilantro mixture.  Place in the refrigerator for at least two hours or as long as overnight. 

Remove as much of the marinade as possible (or it does fine cooking it on the chicken if you are pressed for time) and place chicken on grill or broiler, r in a heated skillet.  Cook until the juices run clear, roughly 10 minutes per side.  Serve immediately, with the additional cilantro if using.

Posted by Diosa in • Gluten free • Meats • Poultry
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Serves 4
Prep time: 2 hours 10 minutes (2 hours for marinating time)
Cook time: 15-20 minutes grill/broiler/skillet.

This is one of my first ever recipes I tried.  This thing is ancient!  But it’s good.  Add more tabasco if you want more heat.  The original incarnation of this called for a whole chicken, roughly 3-4lbs in weight, either whole or cut up.  Now I just use 1-2lbs boneless, skinless chicken breasts or thighs.

1-2lbs boneless, skinless chicken breasts or thighs
2-3 Tbsp Olive oil (or vegetable oil is fine)
Juice of 2 lemons (I’ve also juiced up a couple of limes for more intense flavor and added 1 1/2 tsp lemon zest)
1Tbsp fresh cracked pepper
1tsp salt

Mix marinade ingredients together in a large ziplock bag.  Place chicken in bag.  Marinate for at least two hours to overnight.  Cook chicken in broiler, on the grill or in a skillet for about 15-20 minutes or until done.

Posted by Diosa in • Gluten free • Meats • Poultry
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1/3 c onion
3 T vegetable oil
2 T ground coriander
1 1/2 t ground cumin
1 T ground cardamom
1 t ground ginger
1 t turmeric
1/2 t garlic powder
1/4 t pepper
1/8 t ground red pepper
2 lb 1” cubes lamb stew meat
2 c beef stock
salt
1/4 c plain yogurt
1 t fresh lemon juice

Heat oil in large skillet over medium high heat.  Add onion and saute until golden about 4 minutes.  Reduce heat to low add spices and stir 1 minute.  Add lamb to skillet.  Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.  Add stock and salt.

Reduce heat to medium, cover and cook until meat is tender about 20 minutes.  Simmer uncovered until sauce thickens about 20 minutes.  Stir in yogurt and lemon juice.  Serve immediately over cooked rice.

*Cook’s note.  I make my own curry powder, so I just substitute a couple of teaspoons of it for al of the spices, save the pepper and red pepper.

Posted by Diosa in • Gluten free • Meats • Lamb
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Saturday, April 29, 2006

Feel free to make your own curry paste.  It’s really easy and willl be worth the effort.  Recipe to follow.

1 (14 oz.) can Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Red Curry Paste (see recipe below)
1 Tbs. brown sugar
2 kaffir lime leaves, minced (Or zest and juice of 1/2 lime)
1 lb. large shrimp, shelled and deveined
2 Tbs. fish sauce
1/4 cup basil, chopped
1/2 head cauliflower for rice

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves (or zest and juice) and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil.

Meanwhile, shred the cauliflower and place in a microwave safe bowl.  Add a few tabespoons of water and microwave covered for about 6 minutes.  Serve shrimp over the “rice”

Red Curry Paste

6-8 dried red chilis
1 stalk Fresh lemon grass OR 1 ts Dried lemon grass
5 Garlic cloves, peeled
3 md Shallots, peeled or about 1/2 medium onion
1 ts Kaffir lime zest OR Lemon zest
1 ts Galanga, fresh or dried* (or use ginger if you can’t find galanga)

Directions

Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup

Posted by Diosa in • Gluten free • Marinades, Condiments, dressings and rubs • Meats • Fish/Shellfish
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4 (6 ounce) cod fish fillets
1/2 cup fresh orange juice
1/2 tablespoon dried thyme or 1 teaspoon fresh thyme, chopped
1/2 tablespoon orange zest

Preheat oven to 375 degrees F.
Arrange cod fillets on sheets of foil or heavy parchment papper
Combine remaining ingredients in a small bowl.
Pour over cod, wrap the foil or paper edges tightly to form a seal and bake for 12-15 minutes until fish is opaque throughout.
Spoon orange sauce over fish and serve with vegetables or rice. Garnish with sprigs of thyme and orange slices, if desired.

Calculated for 1 serving (203g)
Recipe makes 4 servings

Calories 156
Calories from Fat 11
Total Fat 1.3g
Saturated Fat 0.3g
Polyunsat. Fat 0.4g
Monounsat. Fat 0.2g
Trans Fat 0.0g
Cholesterol 73mg
Sodium 93mg
Potassium 775mg
Total Carbohydrate 3.8g
Dietary Fiber 0.3g
Sugars 2.6g
Protein 30.8g

Posted by Diosa in • Gluten free • Low Fat • Meats • Fish/Shellfish
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Thursday, April 27, 2006

This was one of the dishes from IAmGlutenFree‘s party this weekend that I still owe an entry about.  This was superb.  I’m changing the recipe up a little bit, but here’s the main rendition of it.

Spicy Basil Chicken
(Gai Pad Gra Pow)

Ingredients:
1 cup fresh Thai holy basil* (bai gra pow), or Thai sweet basil (bai horapa) leaves
1/2 to 1 cup fresh Thai sweet basil* (bai horapa)
2 to 3 Tbsp. oil
4 to 6 cloves garlic, minced
2 to 3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
1 lb. boneless chicken, chopped or cut into small bite-sized pieces
2 to 3 fresh jalapeno, cut into large slivers; or 4 to 8 Thai chilies (prik kee noo), minced or chopped
2 small kaffir lime leaves, very finely slivered (optional)
1 to 2 tsp. sweet black soy sauce
1 to 2 Tbsp. Thai Kitchen Premium Fish sauce (to taste)
1 Tbsp. Sugar
ground white pepper (a few dashes to taste)

Directions:
Clean and wash basil leaves. Fresh basil leaves should be left whole; the flowers may also be used. Pull off leaves and flowers and discard the stems.

In a wok add oil and heat until the surface is smoking hot. Add garlic and shallots. Sautee until fragrant. Add chicken. Stir-fry until browned.

Add chilies, kaffir lime leaves (optional) and dried holy basil leaves. Add black soy sauce and stir-fry for an additional 30 seconds. Season to taste with fish sauce and sugar. Stir-in fresh basil. Toss well. Stir-fry another half a minute or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish or spoon over individual plates of cooked Thai Kitchen Select Harvest Jasmine Rice.

* Note: You can substitute you favorite basil if specified basil is difficult to find.

Posted by Diosa in • Gluten free • Meats • Poultry
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Monday, April 17, 2006

Big shout out to Rita for finding this recipe for me.  I searched everywhere for it.  She did this for our friend Liz’s baby shower and it totally rocked!

Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.

Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce:
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt

Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste. 

Posted by Diosa in • Gluten free • Meats • Fish/Shellfish
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Friday, April 14, 2006

A friend of mine sent me this the other day.  Now I’m not huge on stirfries.  Especially chicken.  I can cook all sorts of meals and use all sorts of techniques to cook, yet the hubmle stirfry eludes me.  I’ve never been able to master the art of keeping the chicken moist.  Mine always used to end up as these little grey lumps in the midst of the veggies.  However, I’ve not tried a stir fry in a very long time, probably a good 8 or 9 years.

This recipe will hopefully change that.

I will be giving this a whirl tonight.  Wish me luck.

Lemon Chicken Stir-Fry

Makes 4 servings

Lemon chicken most often appears as pieces of chicken battered,
deep-fried and topped with a thick, lemony sauce. While tasty, it’s
tricky for the home cook to get just right, plus the dish is laden
with calories.

By stir-frying strips of chicken and adding asparagus, then adding the
lemon sauce toward the end of cooking, this recipe becomes a true
one-pot--or one-wok--dish

* 1/4 cup lemon juice
* 2 tablespoons honey
* 1/2 teaspoon grated lemon zest
* 1/2 teaspoon plus 2 teaspoons minced garlic
* 1/4 teaspoon salt
* 1/4 teaspoon grated ginger, plus 2 teaspoons minced ginger
* 1/3 cup reduced-sodium chicken broth
* 2 teaspoons cornstarch
* 3 tablespoons canola oil
* Three 6- to 8-ounce boneless, skinless chicken breast halves,
cut in 1/4-inch strips
* 1/2 pound thin asparagus spears, trimmed and cut in 2-inch
lengths
* 2 large carrots, peeled and cut in 2 x 1/4-inch strips
* 1 small red onion, halved lengthwise and cut in 1/4-inch slices

1. Stir the lemon juice and honey together in a small bowl to dissolve
the honey; stir in the lemon zest. Mash the 1/2 teaspoon minced garlic
with the salt using the back of the tines of a fork to form a paste;
stir the paste into the lemon mixture along with the grated ginger.
Stir the chicken broth and cornstarch together in a separate small
bowl.

2. Heat 2 tablespoons of the canola oil in a wok over high heat; swirl
to coat the sides. Add 1 teaspoon of the remaining garlic and 1
teaspoon of the minced ginger to the wok and stir quickly. Add the
chicken; stir-fry until the chicken is no longer pink in the center
when cut with a knife, 3 to 4 minutes. Remove.

3. Add the remaining 1 tablespoon canola oil to the wok; swirl to coat
the sides. Add the remaining 1 teaspoon garlic and the remaining 1
teaspoon minced ginger; stir quickly. Add the asparagus, carrots, and
onion; stir-fry for 2 minutes. Add the lemon mixture and bring to a
boil. Boil, stirring often, until the vegetables are crisp-tender, 2
to 3 minutes.

4. Add the reserved chicken. Stir the cornstarch mixture to blend;
pour into the wok. Bring to a boil; boil until thickened and clear,
about 1 minute. Serve with rice to soak up the lemon sauce.

Make Ahead: Have everything prepped and assembled in advance.

Recipe from The One-Dish Chicken Cookbook
http://mail.publicradio.org/site/R?i=-ZQcFZcaWB_NMNpCs7arxQ..
by Mary Ellen Evans. Published in 2006 by Broadway Books, a division
of Random House, Inc. © 2006 by Mary Ellen Evans.

Posted by Diosa in • Gluten free • Meats • Poultry
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Sunday, April 09, 2006

MURGHI BADAMI

Murghi Badami is a richer version of Chicken Korma, where the chicken is cooked entirely in natural yogurt and single cream. No water is added to the chicken and the result is a thick and silky gravy with delightful taste.

SERVES 4-6 people

2.2LBS CHICKEN BREAST SKINNED
1 TSP SALT
1” ROOT GINGER CHOPPED & PEELED
3-4 CLOVES GARLIC CHOPPED & PEELED
1 TSP FRESH GROUD BLACK PEPPER
1TBS LEMON JUICE
275g/10 OZ THICK SET YOGURT
50grms / 2oz GHEE OR UN SALTED BUTTER
2 MED SIZED ONIONS FINELY SLICED
6 GREEN CARDOMON PODS SPLIT ON TOP
1 TBS GROUND CORIANDER
1 TSP GROUND TURMERIC
150/5FL.OZ SINGLE CREAM
¼-1/2 TSP. CHILLI POWDER
1 HEAPED TBSP GROUND ALMONDS

1 Cut chicken breast in half. Wash and dry. Make small incisions on both sides of chicken with sharp knife
2 Add salt to ginger and garlic and mash to a pulp. Mix with the pepper and lemon juice. Rub this mixture into the chiken, cover and keep aside for 1 hour.
3 Beat the yogurt until smooth and set aside.
4 Melt the ghee or butter over medium heat and fry the onions until well browned [ 10 to 12 mins]. Remove pan from heat and drain off excess fat by pressing onions on side of pan. Transfer the onions to a plate.
5 Return pan to the heat, add cardamom pods and coriander, stir fry for 30 seconds. Add the chicken until it changes colour [5 to 6 mins] stirring continuously.
6 Stir in the turmeric and yogurt and simmer,cover the pan and cook for 15 mins, stirring occasionally
7 Reserve 2 tbs of the fried onions and add the rest to the chicken along with the cream and chilli pdr mix well. Cover and simmer for a further 15 to 20 mins. Stirring occasionally
8 Sprinkle the ground almonds and mix well, cover and simmer for 6 to 8 mins. Remove from heat
9 Put the chicken in a serving dish and garnish with the remaining fried onions
Serve with any Inian bread, Saffron or Pilau Rice

Taken from Complete Indian Cookbook by Mridula Baljekar.

Posted by maggievgood in • Meats • Poultry
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Lately, I’ve been trying to do some stuff with lamb.  I’ve never been a huge fan of it, but I know the DH loves it.  It all boils down to being bored with chicken and beef.  We eat a lot of both, as it’s the easiest to do stuff with.  You can grill it, fry it, bake it, broil it and usually it’s all good.  He’s not a big fish fan, and while I love fish like salmon and tuna, I’m not as keen on cod or other mild white fish so we tend not to eat a lot of fish.  For me, shrimp belongs in a shrimp cocktail and little else. So finding new meats and new tastes are right now key to keeping me interested in cooking and not getting too down about having CD. 

Which brings me to lamb.

I’ve been playing around with it a bit, starting with that French Provence lamb slow cooker dish I did a few weeks ago.  It was really good, but I wanted to try something else.  I found this minted lamb recipe and wanted to try it.  Thursday night I pull the meat down from the freezer to have it ready for Friday.  Friday night I’m all ready to cook it and guess what?  It needs to marinate for at least four hours!!  Now what?  I look closely at the list of ingredients for the marinade.  I could do a dry rub with part of it then the liquids could be made into a sauce and reduced a bit.  Cool, let’s get started.  Hmm.  The 8 bits of lamb I thought I had?  Try 4 big pieces. Oops.  Ok, no biggie, two skillets should do the trick and just split the sauce between both.  Except one of my skillets is steel and the other is hard anodized aluminum.  It was a bit tense trying to watch both, as they were wanting to cook at different rates, and one was smoking (First time I set off the heat/smoke detector in a while.) and while all this is going on, I’m trying to roast up some carrots to go with it.  As frantic as it all looked, it came together well.  I can definitely see doing this again, and I’d probably do it the same way, except I’d get a chunk of bobneless lamb and cut it up.

Minted Lamb Chops
8 lamb rib chops with bone, cut 1” thick
1/4 cup snipped fresh mint
1/4 cup fresh lemon juice (about 2 lemons worth)
2 Tbsp cooking oil
2 Tbsp water
1 Tbsp fresh grated ginger
1 tsp ground cumin
1/2 to 1 tsp bottled mince garlic or 1-2 cloves fresh
1/2 tsp salt
1/8 tsp cayenne pepper
1-2 Tbsp finely shreddded mint

Trim fat from chops.  Place chops in resealable plastic bag or in a shallow dish.  For the marinade place all the ingredients except the finely shredded mint into a bowl and mix.  Pour over chops. Seal the bag, if using.  Turn the chops to coat. Cover if in a dish.  marinate at least 4 hours or up to 24 hours, turning occasionally.

Drain chops, discarding the marinade.  Place chops on a grill or in broiler 3-4 inches from the heat.  Grill or broil til desired doneness, turning once halfway through cooking.  Aloow 12 minutes or so for medium-rare and 15 or so for medium.

If using the skillet method, heat pan over medium high heat.  Add a bit of oil.  When the oils starts showing the first wisps of smoke, add the chops.  Wait for several minutes, oil the side facing upwards, then flip, letting them sear.  Cook until desired doneness.

Transfer chops to a serving platter and sprinkle with shredded mint. 

Posted by Diosa in • Gluten free • Low Carb • Meats • Lamb
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Tender Italian Baked Chicken

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“Flavorful and moist baked chicken.”
Original recipe yield: 4 servings.

Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
30 Minutes
Servings:
4

INGREDIENTS:

* 3/4 cup mayonnaise
* 1/2 cup grated Parmesan cheese
* 3/4 teaspoon garlic powder
* 3/4 cup Italian seasoned bread crumbs
* 4 skinless, boneless chicken breast halves

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Posted by maggievgood in • Meats • Poultry
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