Chicken Kiev

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More time consuming, than difficult, this one’s started on top of the range, but transferred to the oven to complete.

INGREDIENTS

4 whole medium chicken breasts (3 lbs.)

2 tablespoons fresh-snipped parsely

1 to 2 tablespoons chopped green onion

1 stick of butter, chilled

⅓ cup all purpose flour

1 beaten egg

1 tablespoon water

½ cup fine dry bread crumbs

Cooking oil or shortening for deep-fat frying

DIRECTIONS

Skin, halve lengthwise, and bone chicken breasts. Place 1 piece of chicken between two pieces of clear plastic wrap. Working from center to edges, pound lightly with a meat mallet, forming a rectangle about 1/8” thick. Remove plastic wrap; sprinkle chicken with some parsley and onion. Season with salt and pepper. Repeat with remaining chicken.

Cut chilled butter into 8 sticks, each about 2 to 2 & 1/2 “ long. Place 1 of the sticks on each chicken piece. Fold in sides; roll up jelly roll style, pressing all edges together gently with your fingers, to seal.

Place flour in a shallow dish. in another shallow dish combine egg and water. Roll chicken in flour to coat, then dip in egg mixture. Coat with crumbs. Cover, chill at least an hour.

Heat an additional 1/4 cup butter in a large skillet. Fry chilled chicken rolls on all sides about 5 minutes or until brown. Transfer to a 12×7.5×2” baking dish. Bake ina 400 degree oven for 15 to 18 minutes. Spoon pan drippings over individual servings.

Serve over buttered noodles with a green vegetable.

| LAST IMAGE is prior to being baked for 15-20 minutes | Finished dish’s photo got interrupted by a self imploding watermelon 🍉 on the counter. 😂😂

Chicken with Walnuts – Stirfry

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My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.

Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.

INGREDIENTS

1 and 1/3 pounds whole chicken breasts

3 T Soy sauce

2 t cornstarch

2 T dry sherry

1 T grated gingerroot

1 t sugar

1/2 t salt

1/2 t crushed red pepper

2 T cooking oil (I use peanut oil)

2 medium green peppers, cut into 3/4″ pieces

4 green onions, bias-sliced into 1″ lengths

1 cup walnut halves

Hot cooked rice

DIRECTIONS

Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.

In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.

(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.

Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.

Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —

Panzanella – 🍅+🍞=🥗

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Italian Tomato & Bread Salad

INGREDIENTS:

½ baguette (about 12 inches long)

1 large garlic clove, mashed

Olive oil for brushing

6 medium to large tomatoes, cut into large chunks

½ medium onion, chopped

3 tablespoons coarsely chopped fresh basil

4 tablespoons balsamic vinegar

½ cup olive oil

DIRECTIONS

Preheat oven to 300 degrees

Split the baguette in half lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise, and then cut those strips into 3/4 “ pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden.

If croutons are made in advance, put the tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate.

To serve, add the croutons, onion, and basil to the tomatoes. Whisk together the vinegar and oil for the vinaigrette. Pour over all and toss.

Fresh 🍅Tomato 🍜

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I wasn’t expecting much but I absolutely ❤️ this recipe. Doesn’t need the cream at ALL, so I left it out. Perfect consistency using the #Instapot and an immersion blender.

Homemade Tomato 🍅Soup via Instapot pressure cooker

Prep: 15 min • Pressure: 15 min • Total: 45 min

Pressure Level: High • Release: Natural

INGREDIENTS:

2 Tablespoons extra-virgin Olive oil

1 large red onion, chopped

1 large carrot, peeled & chopped

3 garlic cloves, crushed

3 pounds high-quality ripe tomatoes, coarsely chopped

1 teaspoon sugar

1 tablespoon tomato paste

3/4 cup vegetable or chicken broth

kosher salt

Freshly ground black pepper

1/3 cup heavy cream (optional – I left it out)

fresh basil for garnish (optional)

Parmesan cheese, for garnish (optional)

DIRECTIONS: Preheat the Insta pot by selecting Saute

Once hot, add the oil followed by the onion and carrot. Cook for 6 to 7 minutes, until the onion is translucent.

Add the garlic and cook for 2 minutes more.

Add the tomatoes, sugar, tomato paste and broth. Season with salt & pepper. Secure the lid.

Select MANUAL and cook at HIGH PRESSURE for 15 minutes.

Once cooking is complete, let naturally release for 10 minutes. Release any remaining steam.

Add the cream (optional – I left it out). Use an immersion blender to puree the soup or carefully puree in batches in a blender. Strain soup if needed (I didn’t bother, it was perfect after using the immersion blender). Add more broth if a thinner soup is desired.

Taste for seasoning. Serve with fresh basil and Parmesan (optional).

I prefer tiny saltines.

To make dish Paleo, leave out the sugar, Parmesan and replace cream with more broth.

NUTRITIONAL INFO Calories: 239. Total carbs: 22g Saturated fat (with heavy cream): 6g, Trans Fat: 0g; Fiber: 6g; Protein: 5 g; Sodium: 225g

🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅

3 lbs. tomatoes yield 3 pints soup. Although I thought I would can these, any reference to Fresh Tomato Soup mentioned “fridge for 5 days or freezer for 6 months”

          Glazed Lemon 🍋Cake

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  1. Glazed Lemon Cake

TOTAL TIME: 65 MINUTES

Simply perfection. The kind of recipe everyone has to have, once they sample the cake.

Ingredients

2 sticks sweet butter, softened

2 cups sugar

3 eggs

3 cups unbleached all purpose flour, sifted

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 tablespooons tightly packed fresh grated lemon zest

2 tablespoons fresh lemon juice

Lemon icing:

1 pound confectioner’s sugar

8 tablespoons butter (1 stick) softened

3 tablespoons tightly packed grated lemon zest

½ cup fresh lemon juice

Directions

Preheat oven to 325 degrees. Grease a 10 inch tube pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; blending well after each addition.
Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for one hour and 5 minutes, or until cake pulls away from sides of pan and a tester insterted in the center comes out clean.
Cool cake in the pan, set on a rack for 10 monutes. Remove cake from pan and spread icing on at once, while cake is still hot.
LEMON ICING:

Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.