Italian herb seasoning
Chicken breasts
Flour
Olive oil
2 T butter
A little lemon zest
1/3 C chicken broth
2 T lemon juice
Sprinkle herb seasoning over chicken. Place breasts between 2 sheets of wax paper and pound lightly to flatten chicken. In a flat bowl, throw in a few tablespoons of flour. Dredge chicken in flour, shaking off excess. Heat up your skillet over medium heat. Add about 2 T olive oil and 1 T of butter. When hot, saute chicken until brown and cooked through. Transfer to a plate. Sprinkle with lemon zest and salt and pepper. Set aside and keep warm. Add a little bit of flour to the remaining oil in the skillet. If there isn't any left, I usually add another tablespoon, heat it up and then add a bit of flour to make a thick paste. Whisk in chicken broth and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce thickens up. Remove from heat, stir in the last tablespoon of butter and pour sauce over chicken. TAA DAA!
Wednesday, June 29, 2011
Crunchy Romaine Toss
Dressing:
1/2 C sugar
1/2 C vegetable oil
1/4 C cider vinegar
2 t soy sauce
In a jar with a tight fighting lid, mix together dressing ingredients. Shake the ever loving life out of it, then sit it on the counter.
Salad:
head of romaine lettuce
1 small head of broccoli
a few chopped green onion
Ramen Noodles
Sugar coated walnuts
Chop up a head of romaine lettuce, throw in your salad bowl. Finely chop up 1 small head of broccoli, add to the lettuce. If you want, add a few chopped green onion. In a small skillet, melt 2 T butter. Smash the snot out of a bag of ramen noodles. Saute the ramen in the butter until golden brown. When cool, add to salad along with walnuts. Dress and enjoy! I normally make the dressing last so everything can cool. I also just add the walnuts and ramen to everyone's individual salad so it doesn't get soggy. Then you can eat the leftover salad the next day and it's still all fresh! =)
Sugar Coated Walnuts:
1 cup Water
1/2 cup Sugar
1 cup walnuts
In your glass measuring cup, mix together 1 C water, 1/2 C sugar and 1 C walnuts. Microwave on high at one minute intervals stirring between each interval until water is mostly dissolved. Then microwave at 30 second intervals until the water is gone and the walnuts are nearly dry. Spread onto a cookie sheet to cool.
1/2 C sugar
1/2 C vegetable oil
1/4 C cider vinegar
2 t soy sauce
In a jar with a tight fighting lid, mix together dressing ingredients. Shake the ever loving life out of it, then sit it on the counter.
Salad:
head of romaine lettuce
1 small head of broccoli
a few chopped green onion
Ramen Noodles
Sugar coated walnuts
Chop up a head of romaine lettuce, throw in your salad bowl. Finely chop up 1 small head of broccoli, add to the lettuce. If you want, add a few chopped green onion. In a small skillet, melt 2 T butter. Smash the snot out of a bag of ramen noodles. Saute the ramen in the butter until golden brown. When cool, add to salad along with walnuts. Dress and enjoy! I normally make the dressing last so everything can cool. I also just add the walnuts and ramen to everyone's individual salad so it doesn't get soggy. Then you can eat the leftover salad the next day and it's still all fresh! =)
Sugar Coated Walnuts:
1 cup Water
1/2 cup Sugar
1 cup walnuts
In your glass measuring cup, mix together 1 C water, 1/2 C sugar and 1 C walnuts. Microwave on high at one minute intervals stirring between each interval until water is mostly dissolved. Then microwave at 30 second intervals until the water is gone and the walnuts are nearly dry. Spread onto a cookie sheet to cool.
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