Archive | 11:09 pm

Yummy Slow Cooked Zucchini and Onions

20 Jul

So i’ll admit, my glazed salmon was a flop, i tried this recipe that was making an asian glaze with soy sauce and Szechuan, it was such a waste of trying to make my own glaze! 5 minutes into cooking the salmon the glaze around it that got onto the pan it was cooking in started BURNING in the pan and stunk up a storm. I had to switch pans and continue broiling the fish, and i was just completely unimpressed with the glaze anyway because it came out making the fish taste fishier – not my thing. I prefer a lemon sauce with light seasoning on my grilled or boiled salmon.

Anyway, I really liked the jasmine rice but my favorite were the slow cooked veggies. I literally just had this craving for soft zucchini and so i chopped up some zucchini and onion, put it into a slow-cooker and let it do its thing for like 5 hours.

Ingredients:

Zucchini – chopped into squares
Onion – Sliced
Teriyaki Sauce
Soy Sauce
Ground Black Pepper
Toasted Sesame Seeds

This recipe calls for you to make your own judgement on how much sauce to use. It depends on how many veggies you’re using. I didn’t drench them, i poured a small amount in and let it mix with the juices of the veggies. I didn’t have any toasted sesame seeds but next time i will – and it will be better. Throw the veggies in and add all of the sauce, along with the pepper. Let it cook in there for a while, and bam – great, soft veggies. You can also do this on a skillet over warmed up oil and toss the veggies around over low heat with the sauce mixture.

M.S.

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Chicken Francaise

20 Jul

This is my favorite meal to order at Italian Restaurants so i figured I would try it for myself!

INGREDIENTS
Skinless, thin cut chicken cutlet breasts
All-purpose flour
Salt and Pepper
3 Large eggs
Water
1/4th of a cup of olive oil
1/2  of a lemon, sliced thin with the edges
1/2 a cup of  dry white wine, like Pinot Grigio
1 cup of chicken broth
1/2 a Lemon, juiced
2 tablespoons of unsalted butter
3-4 basil leaves (fresh)

DIRECTIONS
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet. You don’t have to do this if you bought thinly cut chicken breasts. Put some flour in a plate, place a fair amount of salt and pepper into it, and mix it with a fork to distribute.

Beat the eggs with the water to create an egg wash. Also, heat oil over medium-high heat in a large skillet.

Dip both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, and then dip them LIGHTLY in flower again.  When the oil is nice and hot, add the cutlets and fry them for 2 minutes on each side until their golden, turning them only once. Remove the chicken cutlets to a large platter but keep them warm.

Toss the lemon slices into another pan and cook them for 1 to 2 minutes. Add the wine, broth, and lemon juice. Let it simmer for 5 minutes and roll the butter in some flour and add it to the skillet, because this will thicken the sauce. Stir.

Reduce the heat to medium low and add the chicken to the pan –  move the lemon slices on top of the cutlets and simmer the pan gently for 2 minutes to heat the chicken through. I added basil towards the end, only about 3-4 pieces for fragrance.

Really great recipe – enjoy

M.S.