i haven’t tried this yet, but it’s going to be dinner tomorrow night…it looks delicious and the sweet/salty thing is just what i seem to be craving these days :)
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
Baked Crispy Chicken with Citrus Teriyaki Sauce
Ingredients for Baked Chicken:
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko bread crumbs
- 1 pound boneless and skinless chicken breasts
- Salt and pepper
- Nonstick cooking spray
Ingredients Citrus Teriyaki Sauce:
- 3 tablespoons soy sauce
- 3 tablespoons orange juice
- 3 tablespoons sake (optional)
- 3 tablespoons sugar
- 3 tablespoons mirin
1. In a saucepot, bring all ingredients for the Citrus Teriyaki Dipping Sauce to a boil. Turn the heat to low and let simmer for 6 minutes until slightly thickened.
2. Preheat the oven to 475F.
3. Line up 3 shallow bowls. Put the flour in the first bowl, the eggs in the second (and beat with fork), and the panko in the third bowl.
Also have nearby a sheet pan with a baking rack placed in it
**HINT: You can use a baking sheet without the rack. Your chicken won’t turn out as crispy.
4. Pound each chicken breast to 1/4 to 1/2 inch in thickness. Season each piece of chicken on both sides with salt and pepper.
5. You’ll work with one piece of chicken at a time. Lightly dredge a piece in the flour on both sides. Then dip in the beaten eggs, making sure that you coat the entire piece. Then, pat in the panko, pressing gently to adhere the crumbs.
6. While the chicken is still in the shallow bowl with the panko, spray the topside with cooking spray.
7. Place the chicken piece onto the baking rack with the side you’ve just sprayed facing down. Then spray the other side with cooking spray. Repeat with the remaining chicken pieces.
8. Bake for 15 minutes, until the chicken is cooked through. Let the chicken rest for 5 minutes, then cut into several pieces.
To serve, lay a bed of shredded lettuce on a plate, top with the sliced chicken pieces and serve with the Citrus Teriyaki Dipping Sauce.
2 T butter
1 medium onion
4 C homemade stock, chicken or vegetable
8 or 10 white button mushrooms
2 T long-grain white rice
1 t salt, less if using canned stock
1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry
1 C coarsely chopped chives
Freshly ground black pepper
Garnish with thinly sliced sorrel. A drizzle of crème fraiche, sour cream or heavy cream are optional.
For the soup base: Melt the butter in saucepan, add the chopped onion and sauté, stirring often until softened, six or eight minutes/ Add the stock, the chopped mushrooms, rice and salt and bring to a boil/ Reduce, cover and simmer until rice is soft, about 30 minutes. (Since I didn’t have long-grain white rice I used Abrorio instead and it was fine.) Jerry seems to have designed the soup base around light-colored ingredients so that the green from the herbs will pop, and they do.
Prepare the herbs: Slice the center ‘vein’ from the sorrel/ Place half the sorrel and chives in blender (I added parsley too.)/ Pour half the hot soup over the herbs/ Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth/ Pour into a second pan, puree the rest of the herbs and soup base in the same way/ Return it all to the stove and reheat, but do not simmer or soup will lose its bright color/ Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.
- 4 large eggs
- 1/4 cup whole milk
- 1/2 green bell pepper
- 6-8 mushrooms
- 1 clove of garlic
- 1 tbsp fresh basil
- 1 tbsp fresh flat leaf parsley
- 5 tbsp goat cheese or shredded parmesan
- salt and freshly ground pepper to taste
- olive oil
- Pre heat oven to 400°F. Wash, core and cube the peppers. Clean and slice mushrooms. Peel and coarsely chop the garlic. Whisk eggs in a mixing bowl with salt, pepper and milk.
- Heat olive oil in a skillet. Add garlic and saute for a minute. Add mushrooms and saute on medium high heat until their moisture dries up. Next add peppers and saute for 1-2 minutes.
- Season with salt and pepper. Add herbs and mix well. If you have an oven proof skillet, add eggs right into the vegetable mixture, cook on stove top till they firm up, then pop the skillet into the oven. If not, spoon the vegetables into an 8” round cake pan. Pour the egg mixture on top, then bake at 400°F for 12-15 minutes, or until the top is golden.
- 3-1/2 ounces premium tequila
- 2 ounces triple sec
- 2 limes freshly squeezed
- 7 ounces grapefruit juice, low sugar
- Sugar for rim
- Fresh grapefruit
- In a chilled martini mixer filled halfway with ice, add tequila, triple sec, lime juice and grapefruit…
- 1 cup crushed ice
- 2-1 ounce shots of espresso (or one cup of double strength coffee).
- Two tbsp of cocoa powder
- 1 cup of milk
- Teaspoon of vanilla
- Sugar, syrup, or honey.Instructions:
- Blend all the ingredients in a blender for 30 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw.