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~Amie Hernandez

Chicken Piccata

So, not only am I obsessed with the chicken mallet, I also LOVE panko break crumbs!

I got this recipe from Pinterest, which linked to: -->THIS <--

I changed it a bit. but mostly the same. I didnt measure when I cooked it. I eyeball.

Chicken "Piccata"

• 3 boneless, skinless Chicken breasts, pounded out (they used/made chicken cutlets)
• 1 cup italian seasoned Panko bread crumbs (they used regular bread crumbs, not panko)
• 1 egg, beaten 
• 4 Tablespoons butter 
• 1/4 cup fresh lemon juice
• 1 cup chicken stock 
• 1/4 cup brined capers, rinsed 
• 1/4 cup fresh parsley.(I used freeze dried)

Directions: Pour the bread crumbs in a shallow plate or dish. Pour the beaten egg in a separate shallow dish. Take one chicken cover with the egg, and then in the breadcrumbs.  Repeat with all chicken breasts

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Once thoroughly cooked, place on a plate and tent with foil to keep warm. (I place in a 250 degree oven and I only brown the chicken in the skillet). Repeat with the rest of the chicken

Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes. (I added the parsley to the sauce, they used it for the pasta)

Plate chicken pour sauce on top! I served with mashed potatoes, they used pasta.

Breaded Chicken with a Creamy Garlic Basil Sauce

So I recently became obsessed with a chicken mallet! It just does something amazing to the chicken! First it makes the chicken breast larger, it tenderizes it! Using it has helped me back the best chicken I have ever eaten!

This is my FAVORITE dinner I have made in a very long time! I will make it A LOT!

This dish, was made up as I went.. I dont have measurements..

• pound chicken 
• Scramble a couple eggs in shallow dish
• Mix panko bread crumbs, with equal amount of grated parmigiana cheese, a little flour and salt n pepper. 
• Dip chicken in egg then flour mix 
• Place in HOT pan that is lightly coated with extra virgin olive oil 
• Brown each side then set aside on cookie sheet(repeat all chicken) 
• Place cookie sheet in preheated 350 oven 
• In same pan u cooked chicken, sauté minced garlic (2-3 Tablespoons or more if you like garlic)
• then add chicken stock (1/3 at first then, 1/3 cup for more later if needed), stir bits off bottom of pan. bring to boil
• Add basil (either chopped fresh, or freeze dried, which I did) about a full palm full? 
• Add rinsed capers about a palm full 
• Sprinkle flour (like a tablespoon or 2), to thicken a bit 
• If too think add chicken stock again 
• Add heavy cream or milk (maybe 1/2 cup)
• Lower heat to low 
• Add parsley and parmigiana cheese ( like a palm full ?) 
• Take chicken out of over and place in sauce.. Cook on low for like 5 min.. Then take out chicken and plate it pour the rest of sauce over top.

 Yum! Chicken was to tender I didn't need a knife to cut!!

WW White Chocolate Strawberry Scones

Found this one on Weight Watchers Recipes.Net, and I changed it a bit. That one called for Cranberries, I used Strawberries. It called for Sugar I used Splenda. I didnt make mine as big either. I used and egg wash to the top. I also doubled the amount. There's made 8. Mine made 40! 

 This will made 20:

Ingredients

1/2 cup fresh or frozen strawberries (or dried, which I used)

1/2  cup white chocolate chips (or pieces)

1 3/4 cups flour

1/4 cup sugar (I used splenda)

1 large egg, beaten

5 tablespoons chilled unsalted butter, cut into pieces

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons half-and-half (I used fate free-1/2 and 1/2)

1 Large egg for egg wash

Preparation

1. Preheat the oven to 400 degrees F.

2. In a bowl, blend together (by hand or using an electric mixer) the butter, flour, sugar, baking powder and salt.

3. Add the strawberries, white chocolate chips, beaten egg and the half and half, and stir until the dough holds together.

4. Turn out onto a lightly floured board and knead for 2 minutes.

5. Roll out, so its about a 1/2 inch thick. I used a cookie cutter (my valentines heart one) Cut out as many pieces, then re-roll the dough, and keep cutting out pieces, until you have used it all. I cute my heart shapes in half.

6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.

7. Get one egg and whip it in a bowl. Use a brush and "wash" the scone tops with it, the sprinkle with more splenda.

8. Bake the scones at 400 degrees F for about 14 minutes (or until golden brown).

Makes 20 at  2 points each!

They were so yummy!

OG Zuppa Toscana Soup

• 1 pound of Italian sausage (I used turkey sausage, the breakfast blend)
• 8 oz of smoked bacon, chopped (I did not even use bacon)
• 4 Cups of water
• Two 14 oz cans of chicken broth
• 2 large russet potatoes, scrubbed and cubed (I used those large yellow potatoes, and I used 3 of them. I sliced them thin, then cut the slice in 1/2)
• 2 cloves of garlic, crushed
• 1 medium onion (I only used a quarter white onion)
• 2 cups chopped kale (dont use the kale steams, they are really hard)
• 1 Cup heavy cream (I used fat free 1/2 &1/2, because I had it on hand, and forgot to grab heavy cream at the store, plus trying to lower the calories!)
•  Salt and Pepper

(I also used crushed red peppers, I just sprinkled it in, lightly. I added more to my personal bowl, I like heat)

1. In a skillet over medium heat, brown the sausage, breaking into small pieces; drain and set aside

2. In a separate skillet, fry the bacon; drain and set aside (I skipped this step)

3. Combine the water, broth, potatoes, garlic and onion into pot; simmer over medium heat until potatoes are tender, 10-15 minutes. (I used the same pot I cooked the sausage in, and  I saute the onion in it, then added the water, broth, potatoes, and garlic)

4. Add sausage and bacon; simmer 10 minutes

5. Add the kale and cream. season with salt and pepper to taste and simmer until heated through. DO NOT ALLOW TO BOIL

Serves 4

To be honest, I think it serves way more than 4. I had it, and my 2 boys had it, and I still have a lot left over, probably another 3 bowls.

It was really good, and my kids actually liked it. They weren't sure about the kale at first, but I made them taste it, and they both liked it!

Baked Frenchtoast

Ingredients

• 1/4 cup (4 Tablespoons) butter, melted
• 3/4 cup packed light brown sugar
• 1 loaf brioche (a French bread loaf can a used) sliced into 1 1/2 inches thick slices (I used Hawaiian)
• 8 eggs, slightly beaten
• 1 cup whole milk
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup pecans, measured then chopped (optional)
• 1/8 teaspoon salt
• (optional) maple syrup and powdered sugar for topping

Directions

1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
2. Arrange slices of bread in the baking dish overlapping if necessary.
3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
4. Sprinkle chopped pecans over bread slices.
5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
7. Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.