Mayo-Panko Crusted Chicken

It is Tuesday afternoon, 5pm after work and I'm staring at a defrosted bag of chicken breast. What to do?!

I had no time for a decent marinade or for a brine to make the forever dry chicken breast moist.... but alas it hit me! Mayonnaise!

You must be thinking, what in the world? How does that make sense?

Baking chicken is, to me, the fastest, easiest way to cook chicken but baking tends to make the chicken breast dry out.  Here's how I fixed that little problem...

The mayonnaise in this breaded chicken recipe not only does the job of adhering the panko but adding much needed moisture and flavor to the breast. The panko makes it fluffy and crunchy ... it a perfect marriage. The recipe was a hit at home! I even shared it with a co-worker and it was a hit at her home; we were both successful in feeding our tired, hungry men AND they both asked that it be added to our cooking routine. Now that is a compliment. You could substitute chicken breast for chicken tenders. For an accompaniment, I made macaroni and cheese but the options are endless: pasta, corn on the cobb, baked potato, steamed veggies, rice pilaf, salad, beans, coleslaw, French fries and the list goes on. Have fun with it and enjoy!

Recipe:

Mayo-Panko Crusted Chicken is a
Wednesdays with Eryka Recipe

1lb chicken breast, halved
salt and pepper
1 cup mayonnaise
1 cup panko
1/2 grated parmesan cheese

1. Butterfly the chicken breast so that they are thin resulting in faster cooking time and more pieces. Season with salt and pepper to taste. Set aside.

2. Preheat oven to 400 degrees. In one bowl or shallow dish, place the mayonnaise. In another dish, combine panko and parmesan cheese. Line a baking sheet with aluminum foil and lightly spray with non-stick spray.

3. Take the first piece of chicken breast and coat in mayonnaise. Followed by coating the chicken with the panko-parmesan mixture then place on the baking sheet. Repeat for all pieces of breast.

4. Place baking sheet in the oven and cook for about 15 minutes or until cooked through. Flip half way through cooking to ensure browning (it also adds a pretty color). Once done, serve and enjoy!

Moroccan Ras-el-Hanot Carrot and Chickpea

Recently I was going through one of my old cookbooks and in the back of the book I found an old yellow, lined sheet of paper with my chicken scratch for this recipe.  This recipe was given to me by a co-worker when I worked in International Banking in the 80s. The co-worker was Moroccan and I remember she brought me a serving of this very vegetarian dish and I loved it.

I am pretty certain I never got around to making it because back then, it was next to impossible to get any of the exotic spices this recipe takes.  Nowadays, you can find most of them at Whole Foods or Trader Joe's and of course ... the internet.

I use several exotic spices in this recipe which is what gives this vegetarian dish it's heartiness. Ras-el-Hanot, is a mix of several different spices, such as cardamon, cloves cumin, etc. Sumac is a red berry colored spice that has a tangy lemony flavor, often you'll see it sprinkled over hummus. Pilpelchuma  is a fiery spice, use sparingly, but it adds lots of depth to the overall flavor of this dish, so even a pinch is good.

Can you tell I am totally into this recipe and the spices?  I just love Moroccan, Middle Eastern and Indian food and I am pretty sure it's the combination of spices that I am so infatuated with.
Well I've rambled enough, here's the recipe... Oh and the Hub? Yeah, he gave it his usual blessing.

• 1 tablespoon olive oil
• 1 tablespoon pistachio oil
• 1 onion chopped
• 1 tablespoon finely minced garlic
• Salt to taste - about 1 teaspoon
• 1/8 teaspoon Pilpelchuma 
• Black pepper to taste 
• 3/4 teaspoon cinnamon
• 1 teaspoon turmeric
• 2 teaspoons grated ginger
• 1 teaspoon Ras-el-Hanot
• 6-8 carrots, peeled, sliced on the diagonal 
• 1 cup vegetable or chicken stock (if you use chicken stock - the recipe is no longer vegan)
• 1 can chickpeas, drained and rinsed
• 2 tablespoons clover honey
• 1/4 to 1/3 cup of raisins
• Sumac

1. Heat a skillet over medium low heat, add oils, followed by onions and garlic. Saute for 5-8 minutes or until onions are softened.
2. Add the spices and stir to incorporate. Allow to cook for 1 minute, stirring to keep from burning.
3. Add carrots and stock, stir and bring to a low simmer. Reduce heat to low, cover with lid.  Allow to simmer for 20-30 minutes or until carrots are tender.
4. Add raisins, honey and chickpeas, cook and additional 10-15 minutes or until sauce has thickened. 
5. Sprinkle each serving with a pinch of sumac

Serve with brown basmati rice or warm naan bread.  Enjoy!

Recipe Notes:  You can use just olive oil and not the combination I used here.  I just like that little extra something the nut oil gives.  You can use other dried fruit like apricots or dates. You can use cayenne pepper in place of the Pilpelchumal but there are no substitutes for the Ras-el-Hanot or the Sumac.

What's Your Slow Cooker Doing Besides Cooking Slowly?

Cuisinart 3-in-1 Cook Central

Last year was a record year in slow cooker usage in my household.  It was also the year I went through two slow cookers.

The first slow cooker I'd had about a year and a half and midway through last year it died. There is nothing worse than coming home to a cold slow cooker and having to throw out the entire batch of food ... especially when it's lamb.

The second one lasted all of six months max.  Both were from the Crock Pot brand which I've never had problems with at all in the past. In fact, the one prior to the last two, I'd had for over 10 years.

But I have to confess ... secretly I was a little happy the slow cooker broke.  Why? I'd had my eye on two slow cookers in particular.

The All-Clad Deluxe Slow Cooker with non-stick cast-aluminum insert you could use on the stove top to brown foods before slow cooking. The fact that I had to move the insert to the stove top to brown was a turn-off for me. But the All-Clad brand made it a contender.

Or the Cuisinart 3-in-1 Cook Central, a combination cooking unit, which works as a slow cooker, a somewhat very deep electric "skillet" and a steamer. In the slow cooker function you can program it to cook at high, low, simmer or warm AND my favorite feature you can brown/sauté your food before slow cooking right in the slow cooker. Temperature can be set from 175 to 400 degrees.  The insert is non-stick, it's not as heavy as the conventional ceramic inserts, and best of all it's easy to clean.

After reading reviews, about the feature and the practicality of each appliance I decided on the Cuisinart. I put it on my Amazon wish list, crossing my fingers that someone might get it for me. And, of course, that someone turned out to be The Hub. It was one of my Christmas presents and boy did I do the happy dance when I saw it!

It is now over a month old and I've been using it 3 - 4 times a week. I can say that I made the right choice for me.

So far ...

• I've used it as a slow cooker
• I've used it to brown food before turning on the slow cooker function and it really browns nicely
• I've used it to brown/sauté and simmer food that was ready in 30 minutes or less - told you it's like an old-school electric skillet  ... only better
• I've steamed vegetables, fish and mussels
• I've used it to heat up these two soups from a frozen state and it was faster than in the microwave, plus you can switch it to warm to keep your food warm till you are ready to eat
• Mostly kept it out on the counter because I find I am using it as more than just a slow cooker

If you are in the market for a new slow cooker, you might want to consider the
Cuisinart 3-in-1 Cook Central. For about $150 you get an appliance that has more than one use/function. That's a big plus in my book!

I want to make it clear, that I am not being paid or compensated in any way to write this post.  I just wanted to share my personal opinion and experience with this particular unit. I use both brands, Cuisinart and All-Clad, at home, no preference for either brand skewed my opinion.

NOTES: I was not able to link the All-Clad unit directly to All-Clad because they do not carry it nor show it on their site.

Where's Wednesdays with Eryka?!

Relax folks! I've given Eryka the week off because it's her birthday week. She and her boyfriend, Mike, have a trip planned to Disney World to celebrate the coming of her 27th year! It's an all out trip with a fun character breakfast and fancy dinners at Epcot's World Showcase. I know they will have a great time. So Happy Birthday to my sugarplum, Eryka!

While she's out I'm sharing one of her top most viewed, liked and shared recipe and of course it's a dessert!

Banana and Nutella Pastry Bundles, only four ingredients and so easy to make, but they look so impressive!  If you are hosting a SuperBowl party this Sunday, serve these.  Just be sure to make a double batch, because your guests will want more for sure!

Recipe:

• 1 puff pastry sheet, thawed
• 1 banana, sliced in 1/2 inch pieces, 9 pieces total
• 9 teaspoons of Nutella
• 1 egg, beaten

1. Thaw the puff pastry until you can easy handle it. Pre-heat the oven to 400 degrees.

2. Lightly flour your work surface and place your puff pastry down to cut it into 9 squares (remember to not worry about being perfect, it's ok!).

3. In each square, place a teaspoon of nutella topped by the banana slice. Brush the egg along each edge. Take each opposite corner and press tightly together. Repeat to all pastry pieces.

4. Place the pastries on a baking sheet and brush all over with the egg for the extra golden color when baking. Bake for 15 minutes or until golden in color.

5. Place on a cooling rack when done for about 5 minutes then enjoy!

Slow Cooker Turkey Meatball & Brown Rice Medley Soup

I am going on record by saying that I have never really liked soups with rice in it.  Until now that is.

I recently went to Trader Joe's to pick up a few things, but actually left with four bag fulls of groceries (tell me that happens to you too...  please!).

One of the items I picked up was Trader Joe's Brown Rice Medley. The medley consists of  long grain brown rice, black barley and daikon radish seeds. Here's a picture of the package ====>

Then the light-bulb in my head went off ... add it to the soup you are making tomorrow ... that light-bulb said. And I did, I didn't even hesitate, even knowing that I don't like rice in my soup and the soup turned out to be far more than delicious, it was extraordinary.

You see, I had made this soup before and yes, it was delicious but this addition took it to the next level.

The different rices and grains added that extra texture that this soup needed.

Now, I know not everyone has a Trader Joe nearby but you can make your own medley by adding a 1/4 cup of brown rice, 1/8 cup of wild or basmati rice, 1/8 cup of red quinoa and an 1/8 cup of white quinoa, barley or whatever other rice, seed or grain you may have. This is a great way to use up those small bits of rice or grain you have left that really won't amount to much if you cook it on its own.

Here's the best part, this recipe makes enough to freeze the leftovers (and it freezes well) for another day.  I love recipes like that ...

For the meatballs:

• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1/2 bell pepper, finely chopped (use whatever color pepper you prefer or have on hand)
• 1/2 teaspoon minced garlic
• 1 pound ground turkey 
• 1 egg beaten
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• Salt & pepper to taste

1. Preheat oven 375 degrees.
2. Heat a skillet over medium heat, add oil followed by shallots and green peppers.  Sprinkle lightly with salt to help release the juices.  Cook 5 minutes or until softened, add garlic, cook another minute. Set aside to cool.
3. Mix the remaining ingredients in a large bowl. Add in the cooked vegetables, mix well to incorporate.
4. Shape into 1" meatballs and place on foil or parchment lined lipped baking sheet.
5. Bake 15-20 minutes. Halfway through cooking time flip meatballs so that they brown on both sides.

For the soup:

• 1 tablespoon olive oil
• 4-6 medium carrots, peeled and sliced on the diagonal
• 1/2 head of green cabbage, cut into medium to large wedges
• 8oz frozen pearl onions
• 8 cup chicken stock
• 1 cup white wine
• 1 cup uncooked brown rice or Trader Joe's  
• Leftover Parmesan rind (optional)
• Salt & pepper to taste
• 1 - 10oz package of frozen spinach, defrosted and squeeze out all the extra liquid over a bowl (throw that liquid into the soup). Keep spinach wrapped in paper towel in the fridge.

1. Heat a large sauté pan over medium high heat. Add oil followed by the carrots and cabbage.  Cook until the cabbage is cooked down to half its volume and the carrots a just barely browned. 
2. Add pearl onions and cooked for 4 minutes. Lower heat if needed to avoid burning vegetables.
3. Transfer all the vegetables to the slow cooker.
4. Add the meatballs and the remaining ingredients, except for the spinach, to the slow cooker.
5. Set slow cooker to low for 8 hours.
6. Ten minutes before serving break up spinach and stir into soup to warm through.

Serve with your favorite thick and dense bread of choice.  Enjoy!

Recipe Notes: 

For the meatballs you can either set them aside to use immediately or let them cool to room temperature, bag in zip bag and store in fridge (no more than 3 days) or freeze until you are ready to make the soup.

You can skip steps 1 and 2 of the soup preparation and just dump the carrots, cabbage and onions into the cooker.  I prefer making it as described because I feel it adds a layer of depth of flavor to the vegetables and the soup.
Why the Parmesan rind?  Extra flavor and body to the soup. It's optional but if you have one throw it in.  Don't go out and buy a hunk of Parmesan just for this. And if you don't save the rinds (put 'em in the freezer in a zip bag) ... start doing so! Do you eat it? Some don't ... I do. It's the chef's treat, just for me.

Spicy Sweet Thai-Inspired Grilled Chicken

Being in Florida the grill is accessible year-round but I especially like using it in the "winter" months because the weather is just perfect for outdoor grilling.

Seriously, it's a miserable thing to be grilling in the humid 98 degree Florida heat.

Anyway, I'll be making my Spicy Sweet Thai-Inspired Grilled Chicken again this weekend, since we are looking at some "cooler" temperatures heading our way.

• 1 tablespoon minced garlic
• 3 tablespoons soy sauce (low sodium)
• 1/2 teaspoon fish sauce
• 1 tablespoon grated ginger
• 1 teaspoon Thai red chili paste
• 1 teaspoon lemongrass powder
• 1 tablespoon honey
• 1/8 cup rice wine
• Salt & pepper
• 2 large skinless/boneless chicken breasts*, butterflied

1. Mix the first eight ingredients together. Salt and pepper the chicken breast, place in zip bag or glass bowl.
2. Add marinade to chicken. Allow it to marinate from 4 - 24 hours.
3. Remove chicken from marinade and dry each piece
4. Heat the grill to a medium high, about 10 minutes or so.
5. Spray the grates with non-stick spray (take care of flare-ups) or wipe them with a paper towel soaked with canola oil.
6. Place chicken on the grill. Do not attempt to move the chicken for at least 5 minutes. Then move them a quarter turn to get nice hatch marks. Grill for 1 minute.
7. Turn over and allow to grill for another 4-5 minutes and turn a quarter turn to get hatch marks. Grill for an additional minute. Check for doneness.
8. Have a big sheet of foil ready.  
9. Place chicken in foil and wrap tightly. 
10. Allow to rest 3-5 minutes.

Serve with grilled vegetables or salad and a crisp white wine. ENJOY!

Recipe Notes:
*I highly recommend that you brine your chicken before it hits the grill.  Learn how here.

Lentils with Turkey Kielbasa

Lentils and kielbasa are two things I completely enjoy, so for this recipe I am combining both! Lentils are very filling, hearty and comfort food to me. I enjoy making recipes with lentils or split pea because it makes all my senses happy and after a long day at work on my feet I want comfort food, plus leftovers! Lentils is great for a filling dinner paired with rice or keeping it lighter by eating it simply as a soup with your favorite bread. It makes plenty for dinner and then my favorite: leftovers! The Goya Azafran seasoning packet is completely optional. If it is not available in your grocery store you can omit it or add your own spices. If you do omit the packet make sure to add salt; I always add salt at the end of these kind of soups since I add the seasoning packet and it tends to be salty on its own. I hope you enjoy another one of my comfort go to foods!

Recipe

A Wednesdays with Eryka
Recipe

• 1lb turkey kielbasa, sliced into coins
• Olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves of garlic, minced
• 1 teaspoon cumin
• 1 packet Goya Azafran seasoning
• 1-16 ounce bag lentils
• 1 cup white wine
• 5 cups water
• 1 bay leaf
• 3 sweet potato, chopped in chunks
• 3 russet potato, chopped in chunks
• salt and pepper, to taste

1. In a large stock pot, heat olive oil on medium heat and add the turkey kielbasa. Cook until slightly browned on both sides. Remove from pot.

2. In the same pot, add a little bit more olive oil plus the onion, pepper and garlic. Cook for about 4 minutes until fragrant and slightly soft. Add the kielbasa back into the pot with the vegetable mix. Stir together and cook for about 1 minute.

3. Add in the cumin, lentils and Azafran seasoning packet. Stir to combine all the ingredients for about 1 minute. Add in the liquids (the amount varies, just make sure it is about 2 inches above the lentils) and bay leaf. Stir it all together then bring to a boil. Simmer on low-medium heat for about 45 minutes.

4. In the last 15 minutes of cooking, bring soup back up to a boil and add the potatoes. Lower to simmer over low heat and in the mean time, if you are accompanying with rice, make it at this time.

5. Once 15 minutes have passed check to see if the potatoes are soft with a knife or fork. If it is then it is ready to eat. Add salt and pepper to taste if needed. Serve and enjoy!