Pack this healthy and DELICIOUS Grilled Chicken Nachos Back To School Bento Lunch for your kid…or better yet, let your kid make it themselves!
Food Network Star Chef and registered dietitian Ellie Krieger was kind enough to spend a little time with me to chat about heart healthy recipes. Ellie has an impressive resume ranging from best selling cookbook author to working with First Lady Michelle Obama on the Lets Move campaign. The best tip Ellie shared with me is to eat the rainbow.
I’m not usually much for fads, but this bone broth rage is something I can really get behind. When I first heard about bone broth I wondered how bone broth is different from the homemade broth I usually make…the truth is (more…)
7 Hens Chicken Schnitzel Eatery has just opened their second location in Sandy Springs. Sourcing local Georgia chicken breasts the cool folks at 7 Hens (more…)
This broccoli, chicken and cheese tortellini recipe is delicious and pretty quick to get on the dinner table, even on a weeknight. (more…)
This quick video shows you how to mix and shape your fresh, homemade pasta
Pasta dough recipe
2 cups all-purpose flour
1 tablespoon olive oil
½ teaspoon salt
Handmade Pasta Drirections
Put your flour into a large bowl. Add beaten eggs, olive oil and salt. Mix all the ingredients together and put onto a lightly floured counter top. Knead your pasta dough until it becomes smooth, about 5 minutes. Be careful not to knead in too much flour, it’s better to have a softer dough than a stiff one.
Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.
Cut off a piece of pasta dough (keep the rest of the pasta dough wrapped in plastic until you are ready to use it) and roll it into a rope. Cut off 1/2 inch piece of dough and flatten it out with the heel of you hand. Roll the pasta around the lightly floured handle of a wooden spoon. Slide the pasta off the spoon handle and continue with the rest of your dough.
Let the pasta dry on a sheet pan lined with parchment paper for about 10 minutes.
Boil the pasta in salted water for 3-4 minutes or until its tender. Drain your pasta, add it to your sauce and simmer for 1 minute. Serve and enjoy
I served my pasta with the a braised chicken sauce and it was absolutely delicious. My kids went nuts for it
Braised Chicken Pasta Sauce
|2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cut into 1 inch chunks
5 chicken Italian sausage links, casing removed
1/2 cup chopped onion
1/4 cup chopped carrots
2 cloves chopped garlic
2 tablespoons tomato paste
2 cups chicken stock
1-14.5 ounce can diced tomatoes
1/2 teaspoon dried oregano
Salt to taste
½-1 cup of water
|Heat olive oil in a wide, heavy bottomed pan over medium heat. Brown chicken thighs and remove from pan. Break the sausage into chunks with a spoon in the pan and brown sausage. Remove from pan.
Lower the heat. Sauté onions and carrots until they begin to soften, about 4 minutes. Add garlic and sauté for an additional 30 seconds.
Add tomato paste into the pan with the carrots, onion and garlic and stir for 30 seconds. Add chicken thighs and sausage to the pan. Next add the chicken stock, diced tomatoes, oregano and salt to the pan and stir to combine.
Let this simmer over medium-low heat for about an hour adding a ½ -1 cup of water if the sauce gets too thick.
When I’m making a meat dish that’s breaded I skip the flour, beaten egg and bread crumb process. I streamline it by making a slurry of cornstarch and egg white to hold the bread crumbs. This creates a well coated piece of meat and the coating won’t separate from the meat while cooking.
4 boneless chicken breasts pounded to about a 1/4 inch thick
salt, pepper, garlic powder
2 egg whites
1/4 cup of corn starch
2 tablespoons of cold water
1 teaspoon lemon juice
2 cups bread crumbs
1/4 cup canola or vegetable oil
Part skim mozzarella cheese ( not the fresh kind, it’s too watery for this purpose)
1 tomato, sliced
Heat the oven to 250 degrees.
Use a skillet large enough to hold 2 pounded chicken breasts. You will need a cookie sheet to put the chicken in the oven
Season the pounded chicken with garlic powder, salt and pepper. Beat egg whites, water and corn starch together. Dip the chicken breasts in the corn starch mixture then dredge in bread crumbs. Saute in oil for about 4 minutes each side on medium high heat until the chicken is cooked through.
Drain the chicken on a paper towel then put cooked chicken on a cookie sheet and top with sliced cheese (please don’t put the paper towel in the oven) . Place in warm oven for 5 minutes to melt the cheese. Sear the tomatoes and place on top of the chicken breast, sprinkle with parsley and serve with lemon wedges and a salad.
So here it is, the final part of my factory farm versus family farm Chicken Challenge, the EATING. What could be better than that??….NOTHING, that’s what. I’ve cooked the chicken two ways, I fried the legs wings and thighs and pan roasted the breasts. In the video I describe the frying and roasting techniques used .
Does the $17 chicken taste better than the $4 chicken? Check out the Video and see
Here’s part 2 of the Chicken Challenge video, the entire thing was a bit long so I cut it into 3 bite size pieces for you. Click here to watch.
In this portion of the video I cook one chicken breast from the family farm and one from the factory farm and take a look at the difference. THANKS for watching!
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