How to Cook a Moist Chicken Breast Every Time!

The Kitchn

The Kitchn

If you, by chance, are addicted to the Cooking Channel and Food Network like I am than maybe you can sympathise with the self-inflicted pressures of putting out a good meal.  I cook with chicken all the time but more often than not it comes out overdone despite my best efforts.  The glorious sauce mixture that I’ve stolen from the latest episode of Chopped tastes like it’s covering rubber instead of a moist breast of chicken.  Well, no more!  I came across this How-To via the Kitchn last night and served up the best chicken breasts I’ve ever made.  Give it a shot and tell me how it worked for you! Of course, use your meat thermometer or cut the chicken and make sure the juices run clear. 

Via The Kitchn

What You Need

Ingredients

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment

10-inch sauté pan with lid

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

The Kitchn

The Kitchn

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

The Kitchn

The Kitchn

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

The Kitchn

The Kitchn

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

The Kitchn

The Kitchn

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

The Kitchn

The Kitchn

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.

The Kitchn

The Kitchn

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Fresh Mozzarella and Basil Bites Made Simple…

Return to Supper Sunday

Return to Sunday Supper

When I think of mozzarella sticks I think of frozen, hard appetizers – too much breading and too little cheese.  Not this recipe!  Fresh mozzarella, fresh basil and wonton wrappers fried in olive oil and dusted with Parmigiano make this a perfect weekend snack or dinner party app.

Return to Sunday Supper

Return to Sunday Supper

via Sunday Supper

Ingredients

  • 1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
  • 1 egg plus 1 tablespoon of water for egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 30 sheets fresh wonton wrappers
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.

Preparation

  1. Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
  2. Whisk the egg and water together with a fork.
  3. Wash and dry the basil leaves and then stack 5 together…roll them together into a little parcel, cut them length wise into little strips as shown…this is called chiffonade…very fancy term that means “cut into little strips”.
  4. On top of one a wontons, place an Ovoline, cut in half.
  5. Sprinkle a bit of the basil on top.
  6. Brush the outside of the wonton with the egg wash.
  7. Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels.
  8. Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying.
  9. Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
  10. Drain on paper towels.
  11. Sprinkle with grated cheese.
  12. Serve immediately with your favorite warm tomato sauce.
  13. Enjoy!
Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Homemade Coffee Creamer…Make Yours At Home!

Around My Family Table

Around My Family Table

I love coffee for many reasons – besides the necessary dose of caffeine that I can’t function without in the morning, the flavored creamers bring a smile to my face. Chocolate Almond one morning…Hazelnut the next – but who can afford to buy all of those varieties at once? Hmmmm. Why not make them at home!

via Mrs Happy Homemaker

Start With This Base:

  • 14oz Sweetened Condensed Milk
  • 1 3/4 Cup Milk or Cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

…and, here we go!

French Vanilla Creamer

  • 2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

  • 2 teaspoons vanilla bean paste

Chocolate

  • 2-3 tablespoons chocolate syrup
  • (1 tsp vanilla extract, optional)
Coffee Style 10

Coffee Style 10

Chocolate Almond

  • 1 tablespoon cocoa powder
  • 1 teaspoon almond extract

Strudel

  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Vanilla Caramel

  • 2 tablespoons caramel ice cream topping
  • 2 teaspoons vanilla extract

Chocolate Raspberry

  • 2 teaspoons cocoa powder
  • 2 tablespoons raspberry syrup

Irish Cream

  • 2 tablespoons chocolate syrup
  • 1 teaspoon instant coffee
  • 1-2 teaspoons vanilla extract
  • 1 teaspoon almond extract
2 Eat 2 Drink

2 Eat 2 Drink

Coconut

  • 2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)

  • 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
  • 2 tablespoons chocolate syrup
  • 2 tablespoons caramel ice cream topping

Peppermint Patty

  • 2 tablespoons chocolate syrup
  • 1 teaspoon peppermint extract

Cinnamon Vanilla

  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract

Pumpkin Spice

  • 3 tablespoons pureed pumpkin
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Honey Vanilla

  • 1/4 cup honey
  • 2 teaspoons vanilla extract

Almond Joy

  • 1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
  • 1 teaspoon almond extract
  • 2 tablespoons chocolate syrup
Delia Creates

Delia Creates

Sweet Cream

  • Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
  • 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
  • 1 teaspoon almond extract

Chocolate Orange

  • 2 tablespoons chocolate syrup
  • 1-2 teaspoons orange extract

Hazelnut

  • 2 teaspoons hazelnut extract

Chocolate Hazelnut

  • 2 tablespoons chocolate syrup
  • 2 teaspoons hazelnut extract

Cinnamon Cake

  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract

Salted Caramel

  • 2-3 tablespoons caramel ice cream topping
  • 1/2 teaspoon salt

Eggnog

  • replace milk in base recipe with equal amount of heavy cream
  • 1 teaspoons vanilla extract
  • 2 teaspoons rum extract
  • 1 teaspoon ground nutmeg

For those of you who want or need a sugar-free option. You can make your own sweetened condensed milk with the sugar substitute of your choice. Now, you can make your own sugar-free flavored creamer!

Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

Stick a piece of tape on your mason jar lid with the expiration date from the milk you used as a guideline to when the creamer should be used by.

Strawberry Pistachio White Chocolate Bark…

Blender On Sale

Blender On Sale

Almost too pretty to eat!  Perfect for a wedding or baby shower ~ maybe display them in a glass container in your kitchen and eat them all yourself! Either way…

Photo Funio

Photo Funio

The Art of Picture Placement…

Decor Pad

Decor Pad

My idea of picture placement is holding a frame or frames up to the wall, guesstimating where they should go and then hammering in a series of nails (it should really be only one or two nails per picture but I have yet to convince myself that closing one eye and squinting is not a replacement for a level and a template).  I’m trying to work on this.  I created a post a few months ago full of photo gallery wall templates and in an attempt to hone my skills I gave one a shot on the wall above my bed.  Here is the before and after…

Reclaiming Your Castle

Reclaiming Your Castle

Reclaiming Your Castle

Reclaiming Your Castle

I love the results but the series of templates I came across today are the best yet – they give you the placement and the frame sizes you need to create a beautiful gallery wall.  I’m almost inspired to start on another picture project!  Check them out and see if they can help you master the art of picture placement.

Adorable Decor

Adorable Decor

Irish Coffee Brownies…

 

Confident Kitchen

Confident Kitchen

Chocolate is a remedy for many things.  Chocolate, Irish Whiskey and freshly brewed coffee baked into brownie form and served warm is a remedy for EVERYTHING.  Don’t take my word for it, give it a try!  You should eat at least 2-3 to make sure my hypothesis is correct.

via Confident Kitchen

Irish Coffee Brownies

Prep: 25 minutes
Total: 40 minutes
Ingredients:

  • 1-1/4 cups granulated sugar
  • 3/4 cup butter or margarine, softened
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 1/4 cup Irish Whiskey
  • 2 tablespoons instant coffee crystals
  • 1 cup chopped walnuts
  • 2-1/2 cups sifted powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon Irish Whiskey
  • 1-1/4 teaspoon vanilla
  • 3 to 4 tablespoons brewed coffee
  • Chopped walnuts (optional)

Directions
1. Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined,
2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

5 Classically Cool Ways to Use Mason Jars in the Kitchen…

Photo Bucket

Photo Bucket

Is there anything that we haven’t done to the mason jar?  Paint it, illuminate it, fill it with buttons and hang it from the bottom of our cabinets.  I can’t really point the finger – I recently bought a $7 bag of coffee beans just so I could dump it into a mason jar and top it off with a tea light.

These handy little jars used to have a purpose, though – my grandmother used them to store homemade apple butter (and a fly one Christmas…which also happened to be the last Christmas I ate apple butter).  But I love the idea of using them for serving food; it’s practical and trendy and after all, that’s what they were made for…I think!  Pinterest might prove me wrong there.

So, here are 5 Classically Cool Ways to Use Mason Jars in the Kitchen…

#1.  Cupcake in a Jar

My Cakies

My Cakies

This idea makes me smile.  It’s so simple and ingenious and endlessly cute all at once!  Can you see these at a baby shower or an outdoor vintage wedding?  They would make such a cute gift around Christmas time!  Perfect for the kids to help make and eat…love this idea.

#2.  Overnight, No-Cook Refrigerator Oatmeal

The Yummy Life

The Yummy Life

Made with a base of Greek yogurt and old-fashioned rolled oats you can pretty much add in anything else you like – including fresh fruit, seeds and nuts!  Make these ahead and have a healthy breakfast ready for the whole family all week-long.  This is eaten cold so think of it more like yogurt and granola (which would also be really good!)

#3.  S’Mores in a Jar

Phar-Ma

Phar-Ma

I know we were just talking about being healthy and everything but – S’Mores in a Jar, people.  PharMa suggests using butter and brown sugar along with the classic chocolate pieces, marshmallows and graham crackers and I will not argue with her.  Never wait for a campfire again!

#4.  Single Serving Pie in a Jar

Our Best Bites

Our Best Bites

Best idea ever.  Use store-bought pie crust or homemade, line the inside of your jars, fill with fruit and freeze.  Pull them out and bake for a single serving or send a few as a gift.  Follow the link for more information – they have really cute gift tag ideas to go along with these, recipe suggestions and presentation options for mason jar pies!

#5.  Mason Jar Chicken Cordon Blue

Big Red Kitchen

Big Red Kitchen

Big Red Kitchen

Big Red Kitchen

We did a lot of sweet so we’ll end with savory.  Chicken Cordon Bleu is one of my absolute favorite things – this is the traditional dish made with fresh chicken, ham and Swiss cheese along with breadcrumbs, butter and herbs.  Bake and let cool…seal up your mason jar and pop them in the freezer!  Eat them for breakfast, lunch or dinner…or all three ( I would).  Follow the link for preparation and baking instructions.  Mmmmmmm.