LEMON MUSHROOM WITH HERB CHICKEN RECIPE

LEMON MUSHROOM WITH HERB CHICKEN RECIPE

Ingredients

1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Directions

In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.

Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.

Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

BUEBERRY BRAN MUFFIN RECIPE

BLUEBERRY BRAN MUFFIN RECIPE

Ingredients

1/2 cup oat bran

1 cup wheat bran

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup brown sugar

1/2 teaspoon salt

1 cup fresh blueberries

1/3 cup vegetable oil

1 orange, juiced and zested

1 egg

1 teaspoon vanilla extract

Directions

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl.

Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture.

Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PICKLED MEATLOAF RECIPE

PICKLED MEATLOAF RECIPE

Ingredients

1 egg

1 small onion, chopped

1/2 cup dill pickle juice

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 slice bread, torn into small pieces

1 pound lean ground beef

1/4 cup chopped dill pickles

1/4 cup ketchup

2 tablespoons water

1 tablespoon brown sugar

1/2 teaspoon Worcestershire sauce

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.

Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

GRILLED CHICKEN THIGH RECIPE

GRILLED CHICKEN THIGH RECIPE

Ingredients

2 (6 ounce) containers plain yogurt

2 teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon ground cloves

2 tablespoons freshly grated ginger

3 cloves garlic, minced

4 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons ground cinnamon

2 teaspoons ground coriander

16 chicken thighs

olive oil spray

Directions

In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.

Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.

Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.

Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

CHEF PREPARING FOR THE NEW RESTAURANT

My restaurant is already near its opening. Everything are already in place like the recipe for the week, equipments and the kitchen are all completed. I am just waiting for my chef friends to help me in the advertisement for the new resto. I already requested from the dean of the culinary school that I have to take at least 3 days leave from the cooking school and I am glad that my request was granted without any problem.

I would admit that I am good in cooking but not in the advertising side. Arabella, a good friend a and a chef assisted me well in the restaurant advertisements. We made streamers, posters, radio announcements and television appearances and even email direct marketing for the new restaurant. We have made a good effort here because many customers are calling already and asking about the dishes that we are about to prepare for the opening. I am excited and a little bit afraid. I know, a chef like me is already quaint with so many people but still nothing beats the first time. I just hope that my new customers would like the recipes that we have prepared in the opening day.