Ingredient: skinless, boneless chicken breasts

Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
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Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
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Simple Pleasures

Swimming in Lake Tahoe.
Swimming in Lake Tahoe.

As a young mother, MANY years ago, I was very idealistic. My children were not going to eat chocolate, too early. High fructose corn syrup would never pass their lips and they would never have frozen or processed foods. Ha! Last summer we vacationed in Lake Tahoe, and were concentrating on the simpler pleasures. We hiked and spent days on the lake. Our nighttime activities were nothing more than dinner out and a movie in the hotel room.

One night, while we were waiting for our table, at dinner, my kids and husband were playing beanbag toss. I must have been in a dreamlike state, when I had a vision of those little girls and the meals I use to make for them. I don’t think there is a kid out there that doesn’t like chicken tenders or nuggets. In an effort to get my kids to be happy campers at dinner I developed my own recipe for chicken nuggets. It was a hit! I always served them with whatever fresh fruit was in season and some sort of potato. I admit that I was too lazy to make my own French fries so I often used a wholesome frozen variety.

As we get back into the busy days of fall, I hope you and your family will take a moment to slow down and enjoy a simple pleasure like homemade chicken nuggets. Oh and we are planning our next Lake vacation.

Chicken Nuggets
Print Recipe
Servings
4
Servings
4
Chicken Nuggets
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cut chicken into 2 bite pieces
  2. In a large ziplock bag combine flour, parsley, poultry seasoning, salt & pepper.
  3. Add chicken pieces to bag a few at a time. Shake to coat and then set aside.
  4. In a shallow bowl stir milk and egg. Put crushed crackers in another bowl.
  5. Dip floured chicken pieces in egg mixture then crackers to coat well. Then place on baking sheet, in a single layer.
  6. Bake at 425° for 10 - 12 minutes, until golden brown
Recipe Notes

My kids love these with ranch dressing homemade or not.

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Judge Not, Lest You Be Judged

My daughter had mononucleosis the last two weeks of the school year.  This certainly caused a lot of stress in our home.  I spent quite a lot of time on the phone with teachers and counselors trying to get extensions, exceptions and retakes arranged.  As a result, I was given the unique task of videotaping my daughter’s culinary I final.  You may think, “How fun!”, but it was harder than I thought it would be.

I have taught both my daughters to cook, but not in a formal, culinary, way.  It was always, watching me cook, or making some “family” recipe or something special. I have never approached teaching my daughters to cook  from an instructor perspective, but now I was being asked to watch another teachers work.  It was eye opening to say the least.

I do not want to admonish the teacher, at all.  I have never taught 40 kids at one time. Nor do I ever want to. I spent the hour of videotaping, biting  my tongue.  I wanted to rescue her from mistakes.  I held my breath, terrified that she would cut her finger off, as she moved the knife towards her, rather than away.  Did she wash her hands as often as she should have? Did she change cutting boards? Is that dice bite sized? It was daunting!

#2

By the end of this week, she had received her grade and ended the year with an B in the class (good thing!) and a high B on the final.  It just goes to show that, as parents, we are much harder on our kids.  I am proud of the work my daughter did.

The recipe she cooked was for Bengali Chicken Curry with Rice.  This project was originally assigned as a group project.  Since my daughter wasn’t in class, the recipe was written without her.  When I tasted the recipe, I thought it was good, but could use a little refinement. The photo is of the original recipe, then I offer my changes.  Happy cooking and remember to practice your knife skills!

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Bengali Chicken Curry with Rice
Print Recipe
This recipe comes from West Bengal and is a colorful and flavorful one pot meal. Be sure to dice all your vegetables to the same bite size. It will make it easier for your diners to enjoy a perfect biteful!
Servings
2 dinner entrees
Servings
2 dinner entrees
Bengali Chicken Curry with Rice
Print Recipe
This recipe comes from West Bengal and is a colorful and flavorful one pot meal. Be sure to dice all your vegetables to the same bite size. It will make it easier for your diners to enjoy a perfect biteful!
Servings
2 dinner entrees
Servings
2 dinner entrees
Ingredients
Servings: dinner entrees
Instructions
  1. Heat the oil in a large skillet, over a medium high heat; add the onions and bell pepper. Cook until translucent, stirring often, about 5 minutes.
  2. Add the garlic and ginger and continue stirring. Reduce heat to medium flame and add tomatoes. Stir and cook until tomatoes are soft, about 5 minutes.
  3. Season with cayenne, curry, garam masala, turmeric and cumin. Stir in reserved tomato juices.
  4. Add the chicken, potates, and stock; Simmer and stir occasionally until potatoes are tender and chicken is no longer pink, about 20 minutes.
  5. Spoon Chicken mixture over cooked rice and garnish with cilantro.
  6. Serve Hot
Recipe Notes

There should be plenty of juices that have thickened from the potatoes.

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