The Adventures of Kitchen Girl

Ingredients 1.5 Pounds boneless, skinless chicken breast pieces 1/4 cup grated Parmesan cheese 1/2 cup flour Sea salt Freshly ground pepper 4 Tablespoons olive oil 4 Tablespoons butter (divided) 3/4 cup dry white wine 3 Tablespoons lemon juice 1/3 cup capers in brine (drained) Method 1. Butterfly your chicken breasts and flatten to 1/4 inch thick with the flat side of a meat mallet (if you don't have a mallet, a rolling pin works as well.) I suggest placing the chicken between layers of plastic wrap to flatten, it keeps the mess in check. 2. Rinse the chicken well in water. 3. Mix together the flour, Parmesan, sea salt and pepper in a large, flat bowl. 4. Dredge the chicken in the flour and cheese mix until well covered. Set aside. 5. In a large, heavy bottomed skillet, heat the olive oil and half the butter over medium high temperature. Add chicken pieces and brown well on each side. About 5 minutes per side, but make sure you check that they are cooked th...

Ingredients * 1 pound asparagus * 4 Tablespoons butter (reserve 1 Tablespoon) * 1/2 cup chopped shallots * 1 cup arborio rice * 1/2 cup white wine (use a dry wine you would like to drink, please!) * 4 cups chicken or vegetable stock * 3/4 cup freshly grated Parmesan cheese * Salt and pepper Method * Prepare the asparagus by breaking off the last inch of the spear, this is to get rid of the tough parts. Cut into 1 inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 4 minutes. Remove the asparagus pieces and place into ice water. This will stop the cooking process and keep it's beautiful green color. Drain and set aside. * Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it. * In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated. * Add the wine. Stir, al...

Ingredients: 1/4 cup olive oil 1/4 cup chopped fresh mint 4 large garlic cloves, minced 2 teaspoons salt 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper Lamb Loin Chops or Center Cut Pork Chops Fresh mint sprigs Method: Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of chops. Let stand 20 minutes. Grill or broil chops to desired taste.

1 Red Onion; finely chopped 1 Sweet Red Pepper; finely chopped (Red Bell) 1 Green Bell Pepper; finely chopped 1 Tomato; seeded and finely chopped 1 clove garlic; finely minced 1 Tablespoon flat-leaf parsley; finely chopped 1/2 cup Olive Oil 1/4 cup Red wine vinegar salt and pepper to taste Mix all of the ingredients together and serve. I enjoy this sauce as fresh as possible but if you would like to let the ingredients steep for a while then go for it.

Ingredients: 1/2 cup margarine 1/2 cup Natural Peanut Butter 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 bag chocolate "kisses" - unwrapped Method: In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well. In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling. Preheat oven to 375° F. Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate ...

LOADED BAKED POTATO SOUP Ingredients 5# Russet Potatoes 1# Bacon 1 Large Onion, chopped 2 cans Cream of Celery soup 1 Stick of butter or buttery spread 1 cup Sour Cream Heavy Cream (or milk, or condensed milk, depending on your preference) Fresh Chives, chopped Salt and Pepper Preparation Wash, peel and cube potatoes and boil in salted water until fork tender. Fry bacon, drain and crumble into very small pieces. Reserve some of the rendered fat to saute the onions. Saute onions until carmalized. Mash 2/3 of the potatoes with butter, add the cans of undiluted cream of celery soup while mashing. Add sour cream. Add the remaining 1/3 of cubed potatoes, bacon, onion and chives. Stir and if needed, add the heavy cream or milk to thin the soup to the desired consistency. Salt and pepper to taste. Reheat soup until hot. Serve. Makes 6 dinner main dish sized servings.

Mmman’s Sandwich 2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry’s Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry’s. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Ingredients: For pastry 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 3 to 4 tablespoons ice water For filling 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crab meat, picked over 4 large eggs 2 cups heavy cream 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh cilantro 1/2 teaspoon seafood seasoning such as Old Bay 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 2 oz coarsely grated Monterey Jack cheese (1/2 cup) 2 oz coarsely grated Swiss cheese (1/2 cup) Special equipment: a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice Preparation: Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a...

Cream of Spinach Soup 1/4 cup minced onions 2 tablespoons butter 2 bunches spinach 1/4 teaspoon salt 2 tablespoons flour 4 cups chicken stock, boiling 2 egg yolks 1 cup heavy cream Salt and pepper to taste In a heavy, 2- to 3-quart saucepan, cook the onion in butter for 10 minutes, or until tender. Trim, wash and dry the spinach, saving a few leaves for garnish. Add the leaves and tender stems to the onion. Sprinkle with salt. Cover and cook over medium-low heat for 5 to 10 minutes. Stir in the flour, cook for 5 minutes, add the boiling stock and cook 5 minutes longer. Puree mixture in a food processor or force through a food mill. Set aside, uncovered, until ready to serve. To serve, immerse reserved spinach leaves in boiling water for 30 seconds and then freshen in ice water. Reheat the soup to a simmer. Beat the egg yolks into the cream. Add the soup very slowly to the egg-cream mixture, whisking vigorously. Return the soup to the stove to h...