Laney's Recipes

Chicken Piccata

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• 3/4 cups Low Sodium Chicken Broth (extra to adjust to your taste)
• Juice from one lemon
  
• 3/4 Cup Heavy Cream
• Chopped Fresh Parsley
• 1 pound Angel Hair Pasta
• Corn Starch

Preparation Instructions

Bring a pot of water to a simmer so it can easily be brought to a boil when you are ready for it. 

Cut the chicken breast in half. 
Sprinkle with salt and pepper on both sides.
Dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat.
Fry the chicken breasts at one time until golden brown on both sides.
After removing the chicken, have the heat on medium to medium-low.
Pour in wine and chicken broth, and squeeze in the juice of two lemons. 
Whisk the sauce, scraping the bottom of the pan. 
Allow sauce to cook and bubble and thicken until reduced by about half. 
Sprinkle in a little salt and pepper as it's cooking.
Reduce heat to low and pour in cream. 
Whisk together and allow to cook for a couple of minute until sauce thickens. 
If the sauce isn't thickening as you like add some corn starch.
Taste and adjust seasonings or other ingredients. 
Sprinkle in some chopped parsley and stir.
Right at the end, cook angel hair until al dente---do not overcook!
With tongs, place a medium-sized mound of pasta on a plate. 
Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. 
The sauce is strong, so no need to drown it. 
Sprinkle a little minced parsley over the top.

Creamy Tomato Spinach Pasta 

Ingredients

• 2 Tbsp olive oil
• 1 small onion
• 5 cloves garlic $0.16
• 2 (15 oz.) can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• pinch red pepper flakes
• freshly cracked pepper to taste
• 1 tsp salt
• 4 Tbsp tomato paste
• 4 oz. cream cheese
• 1/2 cup grated Parmesan
• ½ lb. penne pasta
• ½ (9 oz.) bag fresh spinach 
• 1 lb. regular sausage

Instructions

1. Brown the sausage and drain in a colander.
2. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender. Drain the pasta in a colander.
3. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent.
4. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
5. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the Parmesan and whisk until melted in again.
6. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and sausage and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Chicken Chimichanga

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Monterey jack cheese (shredded)
1 (6 ounce) can sliced black olives
4 cups refried beans
¼ cup vegetable oil
Avocado topping

2 ripe avacados 

1 packet guacamole mix

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20-30 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.

Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.

Step 5: Top with guacamole and enjoy!  

Beef Bricole

INGREDIENTS

Olive oil, as needed
1 medium onion, chopped
6 cups tomato purée (passata)
Salt and freshly ground pepper, to taste
6 large beef cutlets (each piece 6-inch x4-inch)
5 1/2 ounces prosciutto, sliced and finely diced
1 clove garlic, minced
4 tbsp. chopped parsley
6 basil leaves, chopped, for stuffing braciole
1/2 cup of red wine
4 basil leaves, for finishing

PREPARATION

To start the sauce for the braciole: In a saucepan, heat the 3 tbsp. olive oil over medium heat. Add the onions and cook until soft, about 3 to 5 minutes. Add tomato purée and salt, and simmer gently.
While the sauce is simmering, start the braciole.
To make the stuffing for the braciole: add prosciutto, garlic, parsley and basil to a bowl. Mix to combine.
Season slices of beef with salt and pepper. Add 1 tbsp. proscuitto stuffing to centre of each beef cutlet. Roll, folding in sides, like a burrito or spring roll. Secure with toothpicks.
Heat a large frying pan over medium heat. Add 3 tbsp. olive oil. When oil is hot, add beef rolls and brown on each side. Transfer rolls to sauce. Add red wine to pan. Stir, scraping brown bits on the bottom of the pan to incorporate. Add to sauce. Stir to combine. Cook, uncovered, until braciole is tender, about 1 1/2 hour.

Buffalo Chicken Mac and Cheese

1 lb. pasta { bow ties...aren't they cute!}

3 boneless, skinless chicken breasts, cooked & cubed

1 tbsp. flour 

4-6 tbsp. butter

1 1/2 cups milk

4 oz. grated monterrey jack cheese {half a brick.  plus more for topping}

1/3 cup sharply shredded cheddar cheese

1/3 cup buffalo wing sauce  {Frank's Red Hot is my favorite!!!}

1/3 cup seasoned bread crumbs

Ranch dressing, to taste

Cook pasta according to package directions, drain, and return to pot.  While the pasta is cooking, heat saucepan over medium heat and add the butter.  Add the flour once the butter is melted and bubbly.  Whisk together to create a little roux and then cook for about 1-2 minutes until it starts to get a little golden in color.

Add in the milk and turn the heat down to low.  Stir until the milk thickens and add in the cheeses. 

Stir until the mixture is smooth.

Now add in the wing sauce...YUM...and mix well.  You can add some salt & pepper to taste if you want.

Lightly grease a 9x13 baking dish and add the pasta & cubed chicken.  Mix well so that the chicken is evenly distributed throughout the pasta. 

Pour cheese sauce on top and make sure everything's evenly coated for maximum yumminess.

Now sprinkle with bread crumbs and extra cheese.  I think seasoned croutons or crushed Ritz crackers would be even better than the Panko.  Don't get me wrong, the Panko was really good, but I've got a longstanding affair with croutons & crackers, so that's what I'll use next time.

Bake at 375 for about 25 minutes or until cheese is golden brown.  Remove from oven and drizzle with extra wing sauce and ranch.  OH.MY.YUM.

2.18.13
Paprika Lime Chicken  

Ingredients

2 Chicken Breasts

5 tsps sweet paprika

1 tsp cayenne pepper or chill powder

1 1/2 tsp Celtic salt or sea salt

1 tsp Allspice

1 tsp coriander seeds powder (you can grind coriander seeds with mortar & pestle)

1 tsp black pepper

3 tbsps olive oil

2 garlic cloves, finely chopped

2 tsps tomato paste

2 limes (zest + juice from one lime for the marinade and juice from the second when serving)

Instructions

1. Preheat oven to 365^F. Mix all marinade ingredients in a large bowl. Rinse chicken meat  Using your hands, cover and rub the chicken with the marinade. Cover with cling wrap and place in refrigerator for at least one hour..
2. Cook in preheated oven for 40 minutes.
3. Remove cooked chicken to a serving plate and drizzle with more lime juice before serving.

We like to eat this with Spanish style rice.
 

2.1.13

Sweet and Sexy Wings (recipe from paleomg.com)

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 4-6

Ingredients

• 24 chicken wings
• ⅓ cup raw honey
• ½ cup coconut aminos
• ½ cup red wine
• 2 tablespoons garlic, minced
• 1 teaspoon cayenne pepper
• salt and pepper, to taste

Instructions

1. Preheat your oven to 400 degrees.
2. Mix all your sauce ingredients together in a large bowl..
3. Place chicken wings on a cookie sheet that has been covered with aluminum foil.
4. Pour sauce over your wings, leaving ¼ of it still in the bowl.
5. Bake for 20-25 minutes, turning once half way through.
6. Add wings directly into your leftover sauce and toss them to coat.
7. Then serve those guests of yours!

1.30.13
Cheesy Chicken Ranch Lasagna
Adapted from Real Mom Kitchen

2 (12 oz) cans evaporated milk
 2 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and one package of ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Sprinkle the second package of ranch on top. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

1.30.13
Magic Brownie Bars (recipe from www.paleomg.com)

Ingredients

For the brownie layer

• 15 dried medjool dates, pitted
• ¼ cup coconut oil, melted
• 2 tablespoons coconut flour
• 3 eggs, whisked
• ¼ cup unsweetened cocoa powder
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• pinch of salt

For the magic layer

• 1.5 cups unsweetened shredded coconut
• 2 tablespoons coconut oil
• 2 tablespoons Coconut Cream Concentrate or homemade coconut butter
• 1 tablespoon raw honey
• 2 egg whites, whisked until foamy
• pinch of salt

Instructions

1. Preheat oven to 365 degrees. I know, weird number, just do it.
2. Now add your dates to the food processor and begin to pulse until you get a clumpy paste.
3. Then add your coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
4. Then add your eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth.
5. Grease an 8×8 baking dish with some extra coconut oil, then pour in your brownie mix and smooth out throughout the dish.
6. Now make the top layer. Add your shredded coconut, coconut oil, coconut butter, and honey to a bowl and heat in the microwave. Don’t tell me a microwave isn’t paleo, you’re not creative.
7. Mix ingredients together ingredients until smooth then add your whisked egg whites and mix well.
8. Pour topping over your brownie batter and smooth out until covering the entire surface of the brownie.
9. Add dish to oven and baking for 20-25 minutes.
10. Let cool then cut into pieces. I LOVE THESE BROWNIES.

1.29.13
Lemon Pepper Chicken (recipe from paleomg.com)

Ingredients

• 1lb chicken tenders/breasts/thighs
• 1 yellow onion, thinly sliced
• 1 apple, thinly sliced
• 2 lemons, halved
• 2 tablespoons raw honey
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2-3 tablespoons fat, I used olive oil

Instructions

1. Thinly slice your onions and apples and throw them into a fat greased skillet under medium-high heat.
2. Let the apples and onions cook down for a bit until they begin to become translucent. When they do, add ½ lemon (juice), 1 tbsp honey, ½ tsp cinnamon, nutmeg, salt and pepper, and ¼ tsp white pepper, garlic and onion powder and mix thoroughly to help combine and let caramelize.
3. While the onions and apples cook away, pull out another large skillet, add some fat and heat up under medium-high heat. While the skillet heats up, salt and pepper your chicken and add them directly to the pan.
4. While the chicken begins to cook, add the rest of your ingredients including the spices, honey, and lemon on top of the chicken.
5. When the sides begin to turn white, flip the chicken over and add any extra honey and/or lemon on top, to taste.
6. Once the chicken has cooked through, layer some caramelized apples and onions on a plate, and top them off with some chicken. Garnish with a lemon. Why? Because it looks pretty

1.24.12
Creamy Mustard Chicken

Ingredients 

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Directions
Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

1.7.13
Garlic and Brown Sugar Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

12.25.12 

Cornish Game Hens with Garlic and Rosemary

Original recipe makes 4 servings

• 4 Cornish game hens 
• salt and pepper to taste 
• 1 lemon, quartered 
• 4 sprigs fresh rosemary 
• 3 tablespoons olive oil  
• 24 cloves garlic 
• 1/3 cup white wine 
• 1/3 cup low-sodium chicken brot
• 4 sprigs fresh rosemary, for garnis

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Cracker Candy
 

(while it's cooling, Before I cracked it up)

-I have been doubling the butter, brown sugar part - it covers the the crackers better-

Ingredients:

2 sticks butter

1 cups brown sugar

Saltine crackers

Chocolate chips

Directions:

Preheat oven to 400 degrees F

Line a shallow baking pan with wax paper or aluminum foil (spray with olive oil if using aluminum  foil).

Cover pan with a single layer of saltine crackers

Place butter and brown sugar in a sauce pan. Bring to a boil and let boil for 3 minutes.

Pour mixture over the crackers to cover them.

Bake for 7 minutes.

Remove from oven and over with chocolate chips. As they melt spread them around to cover the entire pan of crackers in chocolate.

Allow to cool completely then break into chunks. Store in refrigerator!

 


12.22.12 
      Pepper Jack Stuffed Chicken

 (This pictures is not of my cooking, I will start taking pictures of mine!!)
Ingredients: Serves 4 Preparation time: 15 minutes
Cooking time: 40 minutes

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
• 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
• 1 tbsp breadcrumbs (I use Italian style)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lots of toothpicks 

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.

Enjoy!

12.21.12
     Meatloaf:

  (This pictures is not of my cooking, I will start taking pictures of mine!!)

Ingredients

1	Tbs olive oil
1½	cups onion, chopped
3	garlic cloves, minced
2	large eggs
½	cup milk
2	tsp dijon mustard
1	tsp hot sauce
1½	tsp fresh marjoram, or ½ teaspoon dried, crumbled
1½	tsp fresh thyme, or ½ teaspoon dried, crumbled
	salt and freshly ground pepper
2 lbs	Ground beef
1½	cups fresh bread crumbs
¼	cup fresh parsley, minced
½	cup ketchup
¼	cup light brown sugar
1½	Tbs cider vinegar

Directions

1 Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
3. In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
4. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
5. Transfer meat mixture to an oiled loaf pan.
Brush meat with ketchup glaze.Bake in oven for about 45 minutes (cover with foil), until glaze has set.
6. Remove Foil, Brush meat loaf with remaining glaze and bake for 15-30 minutes more.
My oven takes 1 hour and 30 minutes to reach the desired doneness. Times do vary, so allow for that!
7. Internal temperature of loaf should be 160 degrees F.