Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Chicken Parmesan December 30, 2013

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Chicken Parm is a super simple and really delicious meal. If you’ve already made your sauce, you’re halfway there! Many times I have a ton of sauce left over and I always freeze it. Then I can keep it for long periods of time and not over-sauce my husband. He’s not a huge fan of pasta so I have to figure out ways to switch it up and pace myself because I could totally eat sauce and pasta every day. This week, I chose to make chicken parm with my leftover sauce. I have never made it for my husband so I knew he would love it and enjoy not having the same old thing. My best friend was more than willing to join us for this dinner, thankfully she shares my love of food, unlike my husband, so we can bond over calories. She’s great because she always helps me cook and clean and it’s definitely always nice to have some company in the kitchen. Back to the chicken, I also enjoy having Veal Parmesan, which can be easily switched out in this recipe. There are very few steps and regardless which way you go the end result is fantastic. Good luck!

Ingredients:

1 LB Chicken Breasts, or as much or little as you need for your family

Homemade Sauce

Mozzarella Cheese

Eggs

Bread Crumbs

Salt and Pepper

Directions:

Clean fat from chicken breasts.

Dip chicken breasts in egg seasoned with salt and pepper and then bread crumbs.

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Fry in a saute pan in oil until golden and cooked through.

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Place in sheet pan and cover with sauce.

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Sprinkle with cheese and bake at 400° until cheese is melted and browned.

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I served with angel hair on the side.

That’s it!

 

We Got Chickens… October 3, 2013

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This summer Andrew and I had the bright idea to get chickens. They are meat birds and would only take us 8 weeks to raise and then we slaughter them and we feast. I have to say, worst 8 weeks if my life. Not only were we completely unprepared both mentally and physically, but we also were not prepared for the stench that would wreak havoc on our home forever. We really never got rid if the stink, partially because we were stupid enough to put them inside until they were old enough for the outside coop and partially because the bottom of the homemade brooder was made of Chip board/osb and the piss and shit that accumulated over the few weeks was heavy and broke the bottom right out of it. This in turn allowed it to seep into the laminate flooring. Not to mention the feather dust that gets all over EVERYTHING and never goes away. We also misjudged the distance of the heat lamp and temperature of the room and almost cooked the poor little guys alive! Once we got them outside we attempted to clean the room up, however months later I’m still haunted by large amounts of feather dust in unexplainable areas of my home. As cute as they were, it wasn’t worth the trouble. If we do it again we will be keeping the little bastards outside. Their cuteness never made me even the slightest bit sad to slaughter those bitches as soon as possible. We were happy to see them go. Outside wasn’t much better. The coop was built in the middle of our yard and we planned on moving it, however it weighed much more than we had anticipated and were not able to move it. Now we had a giant chicken coop smack dab in the middle if the yard stinking up the whole damn place. The fatter the chickens got, the more unbearable the stench. Then that fateful day finally came and a were packing the fuckers into the truck for slaughtering. Happiest day of our lives. I wasn’t really sure what to expect, but I was excited to try the meat and get rid of them. We get to the place and back up to the lean to on the side if the building. Watching the lady take the chickens out if the truck was both disgusting and shocking. She reached over the side, muckled onto the scrawny little legs and hauled them over the side, all the while flapping and screeching and shit flying everywhere. It was not a pretty sight. She then proceeded to hang them upside down by their feet over something that can only be described as a giant tub. Once the rack was full of hanging chickens a gigantic man covered in blood hobbled over, picked up an electric saw, similar to a sawzall, and in one swift motion sliced each chickens neck. Blood poured out into the tub. It was ridiculous. After draining for a few minutes they unhooked them and threw them into a big 55 gallon drum. All the while we stood and watched completely unable to walk away from the situation. When all of our chickens were done, we went around to wait for them to be plucked and bagged before we could pay and leave. As happy as I was to see them go, I didn’t necessarily want to watch. Although, I’m glad I saw how it happens, I probably won’t watch next time. When we left for home we put them directly into the freezer, completely unaware that they needed to hang for 24 hours to tenderize. We ate our first chicken that night and I have never in my life had anything that tough. It was horrible!!! We were nervous that all of our chickens would be that tough, so I went out and purchased a crockpot so that I could cook them low and slow with a lot of liquid. I was hoping this would save our 25 chickens and at least make them fairly edible. Next time we will do a lot of things differently, if there even is a next time. We had them slaughtered months ago and our yard still stinks!

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Look at that little guy. Don’t be fooled by his cuteness. He’s the devil.

 

Crockpot Juicy Lemon Chicken and Vegetables October 1, 2013

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This dish was sort of a last minute thought that I just threw a bunch of stuff in the crockpot and let go. It turned to to be delicious and easy and I didn’t need to buy anything! I love that! A little back story, we raised chickens for the first time this summer and nobody told us we were supposed to hang them to tenderize before freezing after they were slaughtered. The meat was so tough and awful it was difficult to eat. I have been desperately trying to come up with ways to cook the chicken we have and make it tender and moist. So far I have come up with cooking low and slow with PLENTY of liquid. When you make this, you can pretty much throw in whatever vegetables you want or have around, I just happened to only have carrots and onions. Also, When I made this I did not measure and I typically don’t measure anything so the amounts are approximate. I used a whole frozen chicken for this, however the chicken was the smallest at  just over 2 lbs.

Ingredients:

1 Whole Chicken (2-3 lbs)

1 1/2 32oz Box Chicken Broth

1 TBSP Oregano

1 TBSP Rosemary

2 TBSP Minced Garlic

2 Lemons, Sliced

1/8 C Lemon Juice

Carrots, Peeled and Cut to Desired Size

Onions, Chopped or Sliced

Salt and Pepper to Taste

 

Directions:

I used frozen chicken, so I put that and the chicken stock and lemon juice in first and turned the crockpot on high. I added the spices once it started to warm. Once all the spices were in I started peeling the carrots and chopping the onions and lemons. I added the lemons first and then waited about an hour to add the onions and carrots. Once everything was in I covered it and set the crockpot for 6 hours on high. If the chicken is not frozen I would probably use the medium setting at first. After about 4 to 5 hours I checked on it and the chicken was fully cooked so I put it on warm/low for the last hour before my husband came home. The chicken was very flavorful and perfectly cooked, falling off the bone. I have never had chicken fall off the bone and be so tender and juicy. Andrew thought it was great and we definitely will be having this again!

 

Cheesy Queso Chicken With Rotel Vegetables And Rice February 26, 2013

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A few weeks ago I decided to try some Rotel. I had never had it or used it before, I had hardly even heard of it. I recently started using the blocks of Velveeta cheese for Macaroni and Cheese instead of Kraft boxes. On the back of the blocks it says Queso Dip and all it is, is half a block of cheese and a can of Rotel heated over the stove. I love anything spicy, Mexican, or just plain cheesy! We decided to try it out and see how we liked the dip. I had bought extra cans of Rotel because I saw that there were a lot of recipes that incorporated it and I thought I might try some of them and having it on hand would be smart. I went on the website and searched for a recipe I had all the ingredients for. I did have to tweak it a little bit, but it was so simple and I had everything right on hand. It came out so unbelievably good! The queso is delicious and we couldn’t pull ourselves away from the stove while it was still heating up! Andrew doesn’t really care for dips and cheesy food but he actually said it was one of the only cheese dips he had ever had that he really liked. We couldn’t stop eating it so when the food came out we put it on top, best decision ever!

You can find the original recipe, here.

Cheesy Queso Chicken With Rotel Vegetable and Rice

Ingredients:

1 Package Chicken Breasts, Cleaned and Sliced in half to 1/2 inch slabs

2 Cans Rotel With Green Chiles, Undrained

1/2  32 OZ Block Velveeta Cheese, (16 OZ) Cut Into 1 Inch Cubes

1 Can Sweet Whole Kernel Corn, Drained

1 Can Black Beans, Rinsed and Drained

1 Cup Brown or White Rice, (I use 1 cup for 3-4 people.)

2 TBSP Cumin

Shredded Cheese

Directions:

Preheat oven to 425°F.

Cut squares of tin foil, 1 for each person. Spray tin foil with cooking spray.

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Mix in large bowl corn, beans, cumin, and Rotel. In separate saucepan, mix second can of Rotel and 16 OZ Velveeta cheese and turn heat on low. In another saucepan, boil 2 1/2 cups of water and add 1 cup of rice. Simmer with cover on for 45 minutes.

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Place 1-2 breasts of chicken on each square of tin foil. Sprinkle chicken with salt and pepper, and spread bean and corn mixture over each chicken breast until gone. Close tin foil around chicken and bean mixture to form little chicken ‘packets’.

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When rice has about 20 minutes left to cook, place packets on sheet pan and into oven. Bake 20-25 minutes. When done, wait a few minutes before opening packets and be careful, steam is very hot. Open each packet and check each chicken breast. If not cooked, close back up and put back in oven for 5-10 more minutes.

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Continue stirring queso and turn up heat to boil gently.

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Serve rice, slide contents of packet out over top of rice, pour queso all over beans and rice, and chicken. Sprinkle with Shredded cheese.

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ENJOY!!

PS.

If you’re not used to buying brown rice or white rice, I always buy this kind. I find it right at Wal Mart or Hannaford’s. It’s easy to cook and the directions on the back are very clear and easily understandable. I say these things, because I have a very difficult time with rice. I can never cook it correctly and it always comes out really weird. This is the only rice I’ve used that I don’t have issues with.

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Juicy And Delicious Lemon Chicken Piccata February 21, 2013

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This recipe is more or less a family recipe mixed with a recipe from the restaurant I used to work at with a little of my own little touches. My husband usually doesn’t show much emotion…about anything, much less, food. When I told him I was making that lemon chicken stuff with those green caper things on it, to my surprise he practically jumped for joy. Shocking. Andrew usually just says okay or asks for something else when I tell him the nightly dinners and if he likes something it’s hard telling. Katie and I just about keeled over when we saw his reaction to this chicken. Naturally, this got me really excited to make it. I would usually double or even triple the sauce recipe for this and serve it over pasta, but while looking through my recipe box I found a recipe for Hot Cheesy Reuben Dip, and I couldn’t resist. I know it’s not a very traditional combination, but I couldn’t resist, and I couldn’t decide. So I decided to just go without the pasta this time and enjoy some delicious reuben dip instead, after all, you only live once, right! The chicken came out so juicy and delicious and I LOVE capers, they just add SO MUCH flavor and give a nice look to the dish. Keep in mind, this recipe is for two chicken breasts, if you are feeding four you should double it. I personally like a lot of sauce because it’s so delicious, so I double it just for the two.

Juicy And Delicious Lemon Chicken Piccata

Ingredients:

2 Boneless, Skinless, Chicken Breast Halves

Salt and Pepper

Flour for Dredging

Butter

1/2 Cup White Wine, I used Pinot Grigio, but anything will work fine

1/2 Cup Chicken Broth

1/3 Cup Lemon Juice

2 TBSP Orange Juice

Approximately 2-3 TBSP Capers

1/2 TSP Sugar

Directions:

Dredge cutlets in flour and salt and pepper.

Melt butter in skillet, add 2 cutlets and saute, approximately 2 minutes, until cooked and browned on both sides. Set aside and repeat for all cutlets.

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Remove all cutlets, cover, and set aside. I like to cover them and put them in the microwave to stay warm, then when I’m finished with the sauce I zap them for about 20-30 seconds so they are nice and hot to be served.

Add wine to skillet with remaining butter and chicken flavorings, cook until liquid decreases by about half. Stir in chicken broth and boil. Cook sauce until reduced about half again and stir in juices. Cook about one minute on low heat and add in capers and sugar.

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Serve over Chicken and ENJOY!

 

The Best Nachos On The Planet February 3, 2013

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These are the most delicious nachos I have ever had. There is a long lived family secret, and I have never met anybody who disagreed. My friends always say these are my “secret awesome nachos” and I am constantly being begged for the secret. It’s really not much of a secret, it’s just an unconventional, yet amazing, use of two ingredients. I made these for the Super Bowl Party, and EVERYBODY raved!  At the restaurant when I was younger all the customers would order the ‘famous’ nachos. It’s called Jalapeno Cream Cheese. The greatest invention ever known to man. First I will give the recipe for that, very easy and quick, and then I will tell you how to put together these amazing nachos!

Jalapeno Cream Cheese

1 8oz package of Cream Cheese

I bottle Diced Jalapenos

In a food processor, add entire package of cream cheese, and jalapenos and juice. The amount depends on how spicy you want it. Add just a little at first, and then taste it. Keep adding until you reach a good level of spicy. I like it really spicy, so I usually put about a half bottle of diced jalapenos and then tablespoon at a time of liquid until it is blended. If you do not have a food processor, (which I didn’t until this Christmas…THANK YOU ANDREW MY DARLING!!!!) you can chop the jalapenos as finely as possible and mix by hand or with a hand mixer or stand mixer. It takes a little more time and elbow grease, but still comes out great. Spoon into piping bag or plastic baggie with a hole in the corner for squirting.

Delicious Chicken Nachos

1 Package Boneless Skinless Chicken

1 Bag Shredded Cheese

1 Can Black Beans

1 Bottle Corn and Black Bean Salsa

1 Bag Jalapeno Cream Cheese

1 Bag Tortilla Chips

Lay chips out flat on baking pan, preheat oven to 375º. Squirt jalapeno cream cheese all over chips, spread salsa evenly on chips, and sprinkle rinsed black beans over salsa. Then, cover with cheese, cook chicken in pan with salt and pepper and chopped into small chunks. Sprinkle chicken all over nachos, sprinkle small amount of cheese on top, bake until cheese is melted.

The jalapeno cream cheese seriously makes these the most amazing things you will ever taste…feel free to substitute chicken for any type of meat or no meat, add more or less beans or corn, increase or decrease salsa and cream cheese amounts. I like a lot of everything, but my husband likes less of everything so I usually do half and half. Good luck!

Enjoy!!

 

Lemon Pepper Crusted Chicken With Roasted Potatoes and Lemon Grilled Asparagus January 30, 2013

This delicious meal was light and healthy and at the same time very quick and easy. It was kind of a last minute decision and it came out great! It was SO flavorful and so perfectly cooked. I can’t wait to make it again!! I bought fresh Asparagus and fresh Potatoes and I had some Organic Chicken in the freezer that I took out this morning. I cooked the Chicken and Asparagus right in the same pan and I roasted the Potatoes in the oven, and then gave them a quick broil to give them a little crunch.

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Ingredients:

Lemon Juice

Butter

Chicken

Potatoes, Chopped

Fresh Asparagus

Oil

Adobo Seasoning

Lemon Pepper Seasoning

Minced Garlic

Directions:

Preheat oven to 425°F. Chop Potatoes into Medium-Large cubes, oil the pan, and spread potatoes evenly on pan. Drizzle oil over all potatoes and sprinkle Adobo Seasoning generously over potatoes. Place in oven.

Place approximately 3-6 tbsp butter into a pan and melt. Put chicken in pan, drizzle lemon juice over chicken, and sprinkle with lemon pepper seasoning. Let cook on medium heat for approximately 10 minutes. Turn over chicken and drizzle with lemon juice, then sprinkle again with lemon pepper seasoning. Continue adding butter if pan starts to get dry. You should have a good amount of liquid at all times. Sprinkle minced garlic around chicken in pan.

Clean ends off asparagus and place in pan with chicken. Add lemon juice and butter if needed. Let cook until chicken is cooked through and no longer pink in the middle. Leave on burner, turn off heat and let sit.

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Just as your chicken is about done cooking, turn oven off and turn broiler on high. Let everything stand approximately 5 minutes. Serve with lemon slices.

Enjoy!

 

 
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