Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

So tired. November 3, 2008

Filed under: food,recipes — Mox. @ 7:44 pm
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Seriously. I can’t come up with any decent titles for this post, but I neeeeeeed to crank it out, so that’s what you get. The first decent suggestion I get will win the coveted atop-the-post spot.

“Fried” Chicken

-1.5 c buttermilk
-1/2 tsp ground cayenne pepper
-salt
-1 (3 lb) cut-up chicken (8 pcs), skin removed from all pieces except wings
-1.5 c bread crumbs, preferably panko
-1 tsp grated fresh lemon peel

1. In a large zip top plastic bag, place buttermilk, cayenne, and 3/4 tsp salt; add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place on a large plate and refrigerate chicken at least 1 hour or preferably overnight, turning bag over once.

2. Preheat oven to 425 degrees F. Spray jelly-roll or large rimmed baking sheet with nonstick cooking spray. In a large bowl, combine panko and lemon peel.

3. Remove chicken from buttermilk marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.

4. Bake 30-35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with the tip of a paring knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden, keeping a very close eye on it.

Makes 4 main-dish servings.

This recipe is from Good Housekeeping June 2008.

 

I really liked this recipe. The buttermilk and lemon zest added  a clean, unexpected kick to the breading. The recipe was fairly easy as well. Definately a delicious alternative to traditional fried chicken.

 

The Magic of Mushrooms September 7, 2008

Filed under: food,recipes — Mox. @ 2:07 am
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No, I’m not dead, just have a lot on my mind and have been busy trying to keep myself from being depressed. /whinyness
I’ve got pictures of various meals on my computer but my camera hasn’t been cooperating so maybe you’ll get them later if you’re nice.

Grilled Portobello Burgers

-4 large portobello mushroom caps (approximately 6 oz each)
-3 Tbs bottled balsamic vinaigrette (I made my own since I don’t have any in my fridge and didn’t want to buy a bottle just for 3 Tbs)
-1/3 c light mayonnaise
-1/4 c drained jarred roasted red peppers
-4 whole wheat hamburger buns, split
-1 large tomato, thinly sliced
-4 lettuce leaves

1. Heat ridged gril pan on medium-high until hot (or in my case, preheat George Foreman grill). Place mushrooms, stem sides down, in pan. Brush with half of vinaigrette and grill 5 minutes. Turn mushrooms over (unless using George Foreman, then brush both sides before grilling); brush with remaining vinaigrette and gril 5 to 8 minutes longer or until very tender.
2. Meanwhile, place mayonnaise and red peppers in a blender. Pulse until red peppers are chopped but not pureed, turning off blender and scraping down sides several times. Toast hamburger buns.
3. To serve, spread red pepper mayonnaise on cut sides of bottom buns. Place mushrooms on the buns and top with tomato slices, lettuce, then bun tops.

This recipe is from Good Housekeeping magazine.

It’s got the meat-like look, but not the taste or texture, so if you’re serving this to your All-American beef-loving man (or woman), make sure to inform them ahead of time of the meatlessness to avoid any strange or disappointed looks. Ignore the fact that this is called a “burger” and delight in the fact that it’s pretty darn delicious. The red pepper mayo is really lovely. Even my All-American beef-lover was a fan of this one.