photo by Hinda-jonathan, 2018 Daytona Beach, Florida
Marinade me Happy for 2
1 large piece chicken breast
2 small red potatoes quartered or baby red potatoes halved
1-2 apple sausage link cut 3" pieces ( depends on your taste for apple sausage )
1/4 large red onion sliced thin
1 egg scrambles
Italian bread crumbs to cover
olive oil to fry
Marinade depends on person tastes for amounts
1/4 -1/2 cup fresh lemon - juiced
1/4 -1/2 cup olive oil
2 +cloves garlic - chopped fine
1/4 -1/2 teaspoon smoked paprika (regular paprika will work)
ONE Pinch red pepper chili flakes
1/4 -1/2 teaspoon Herbamare ( best ever spice combination I discovered in the late 1960s )
Rinse chicken well and cut any fat on sides of breast on cutting board
Place long parchment on a cutting board, then chicken on top and fold it over the top of chicken.
Food tenderizer (pound any high spots) to somewhat level out the chicken breast.
Cut in 1/2 as even as it allows
Transfer chicken in mixed egg, then dip into Italian bread crumbs.
Next into frying pan ON MEDIUM HEAT with olive oil, just enough to lightly cover the pan.
Turn chicken once after browning and be sure there is enough oil.
Keep chicken on medium heat AND Preheat the oven to 400 degrees.
While that is cooking:
Brown the potatoes AND sausage in small amount of olive oil and a pat of butter
( NO BUTTER SUBS)
Brush a small amount of olive oil on the bottom and sides of a rectangular baking pan with foil to top OR preferably a casserole dish with lid.
Arrange chicken, sausage, potatoes and onion into the pan or dish.
Combine marinade ingredients in small bowl and mix well with a wooden spoon.
Pour marinade over chicken and everything to coat.
Bake covered 30-40 minutes. This depends greatly on your oven.
(Mine over heats.)
I have a thermometer inside to check if it is going over the set temperature.)
1 large piece chicken breast
2 small red potatoes quartered or baby red potatoes halved
1-2 apple sausage link cut 3" pieces ( depends on your taste for apple sausage )
1/4 large red onion sliced thin
1 egg scrambles
Italian bread crumbs to cover
olive oil to fry
Marinade depends on person tastes for amounts
1/4 -1/2 cup fresh lemon - juiced
1/4 -1/2 cup olive oil
2 +cloves garlic - chopped fine
1/4 -1/2 teaspoon smoked paprika (regular paprika will work)
ONE Pinch red pepper chili flakes
1/4 -1/2 teaspoon Herbamare ( best ever spice combination I discovered in the late 1960s )
- may need a little more Marinade mixture depending on size of chicken breasts
Rinse chicken well and cut any fat on sides of breast on cutting board
Place long parchment on a cutting board, then chicken on top and fold it over the top of chicken.
Food tenderizer (pound any high spots) to somewhat level out the chicken breast.
Cut in 1/2 as even as it allows
Transfer chicken in mixed egg, then dip into Italian bread crumbs.
Next into frying pan ON MEDIUM HEAT with olive oil, just enough to lightly cover the pan.
Turn chicken once after browning and be sure there is enough oil.
Keep chicken on medium heat AND Preheat the oven to 400 degrees.
While that is cooking:
Brown the potatoes AND sausage in small amount of olive oil and a pat of butter
( NO BUTTER SUBS)
Brush a small amount of olive oil on the bottom and sides of a rectangular baking pan with foil to top OR preferably a casserole dish with lid.
Arrange chicken, sausage, potatoes and onion into the pan or dish.
Combine marinade ingredients in small bowl and mix well with a wooden spoon.
Pour marinade over chicken and everything to coat.
Bake covered 30-40 minutes. This depends greatly on your oven.
(Mine over heats.)
I have a thermometer inside to check if it is going over the set temperature.)
Whole Turkey Breast ( 3 pounds )
2 TBSP olive oil
1 tsp. paprika
1 tsp dried oregano
1 tsp dried rosemary minced
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp parsley
1 tsp onion powder
1 tsp garlic powder
3 - 8 lb. turkey breast
Preheat oven to 375 degrees
Clean out insides and rinse in hot water.
Place turkey skin side up on rack of a roasting pan, or onto lightly greased 9*13 pan.
In a small bowl, mix olive oil, paprika, oregano, rosemary, salt, thyme, pepper, onion & garlic powder to form a paste.
Loose the skin with your fingering spoon some of the mixture under the skin, smooth it out to cover as much of the meat as possible. Run remaining on top of the turkey breast.
Roast in preheated oven for 45 minute - 1 hour per pound.
2/12 to 3 hrs. Test at thickest point.
Boneless cook faster.
Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes.
Slice and serve. * lasts for a few days for sandwich slices, too
2 TBSP olive oil
1 tsp. paprika
1 tsp dried oregano
1 tsp dried rosemary minced
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp parsley
1 tsp onion powder
1 tsp garlic powder
3 - 8 lb. turkey breast
Preheat oven to 375 degrees
Clean out insides and rinse in hot water.
Place turkey skin side up on rack of a roasting pan, or onto lightly greased 9*13 pan.
In a small bowl, mix olive oil, paprika, oregano, rosemary, salt, thyme, pepper, onion & garlic powder to form a paste.
Loose the skin with your fingering spoon some of the mixture under the skin, smooth it out to cover as much of the meat as possible. Run remaining on top of the turkey breast.
Roast in preheated oven for 45 minute - 1 hour per pound.
2/12 to 3 hrs. Test at thickest point.
Boneless cook faster.
Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes.
Slice and serve. * lasts for a few days for sandwich slices, too
Chicken Parmesan for 2 ( use 1 Cup tomato sauce for pasta )
2 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
1 egg ( use large enough bowl for chicken )
1/2 cup Panko bread crumbs, or more as needed
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 cup olive oil for frying (use 1/4 and later 1/4 or less)
1/2 cup prepared tomato sauce All-natural, made from vine-ripened tomatoes
1/2 cup fresh mozzarella, cut into small cubes (from 3 strings)
1/2 teaspoon (on each breast) chopped fresh Basil or spice ok
3-4 slices provolone cheese
1/2 -1 TBS grated Parmesan cheese (on each)
1/2 tablespoon olive oil on each
Preheat an oven to 425 degrees F (230 degrees C).
2 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
1 egg ( use large enough bowl for chicken )
1/2 cup Panko bread crumbs, or more as needed
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 cup olive oil for frying (use 1/4 and later 1/4 or less)
1/2 cup prepared tomato sauce All-natural, made from vine-ripened tomatoes
1/2 cup fresh mozzarella, cut into small cubes (from 3 strings)
1/2 teaspoon (on each breast) chopped fresh Basil or spice ok
3-4 slices provolone cheese
1/2 -1 TBS grated Parmesan cheese (on each)
1/2 tablespoon olive oil on each
Preheat an oven to 425 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (or resealable freezer bags) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/4 cup Parmesan cheese in separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides and press flour into chicken.
- Gently dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1/4 cup olive oil in a large skillet on medium-high heat until it begins to simmer. Cook chicken until golden, about 5 minutes, then turn when light brown. The chicken will finish cooking in the oven.
- Place chicken in a buttered baking dish and top each breast with about 1/4 cup of tomato sauce on each breast. Layer each with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1/2 to 1 tablespoon of Parmesan cheese on top each breast and drizzle with 1/2 tablespoon olive over both.
- Bake COVERED in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 - 20 minutes.
Slow Cooker Beef Stew approximately 6 servings
2 pounds ( or a little under ) beef stew meat, cut into 1 inch pieces
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 garlic cloves, minced
1 Bay leaf
1 tsp. Worcestershire sauce
1 onion, chopped fine
1 1/2 cups beef broth
4 potatoes diced
4 carrots, sliced OR at least 10 baby carrots
1 cup
1 cup peas last hour
1 cup sliced fresh mushroom ( large preferred for appearance )
Place meat in the slow cooker.
In a small bowl mix together the flour, salt & pepper.
Pour over the meat in your cooker, and stir gently to coat with the flour mixture.
Stir in the garlic, Bay leaf, Worcestershire sauce, onion, beef broth, potatoes, and carrots.
Check to stir once an hour.
You may need to add a cup more of the beef broth during the last 2 hours.
Add the peas the last hour.
Cook on high for 4 hours.
Serve with a hard crusty bread.
2 pounds ( or a little under ) beef stew meat, cut into 1 inch pieces
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 garlic cloves, minced
1 Bay leaf
1 tsp. Worcestershire sauce
1 onion, chopped fine
1 1/2 cups beef broth
4 potatoes diced
4 carrots, sliced OR at least 10 baby carrots
1 cup
1 cup peas last hour
1 cup sliced fresh mushroom ( large preferred for appearance )
Place meat in the slow cooker.
In a small bowl mix together the flour, salt & pepper.
Pour over the meat in your cooker, and stir gently to coat with the flour mixture.
Stir in the garlic, Bay leaf, Worcestershire sauce, onion, beef broth, potatoes, and carrots.
Check to stir once an hour.
You may need to add a cup more of the beef broth during the last 2 hours.
Add the peas the last hour.
Cook on high for 4 hours.
Serve with a hard crusty bread.
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