I don’t fry!  It was in our wedding vows, I’m sure but I do occasionally make this dish that’s a bit easier.  

Chicken Piccata

INGREDIENTS:

4 chicken breasts, skinned and de-boned*

1 egg

3 T lemon juice

1/8 t each; garlic powder and paprika

¼ C butter or margarine

1 chicken-flavored bouillon cube

½ C water

3/4 C Vermoth or a dry white wine

1 lemon, juiced

INSTRUCTIONS:

Beat egg with 1 T lemon juice.  Combine flour and spices.  Dip chicken in egg mixture, then in the flour mixture.  Brown chicken in a skillet with melted butter.  Dissolve bouillon in water; add remaining 2 T lemon juice.  Pour into the skillet with the chicken.  Cover and simmer on low for 20 minutes.

Kroger had Tyson boneless, skinless breasts on sale for $1.79 lb!  So, chicken was on the menu for this evening!  When I went to get a bouillon cube the only one I had was beef so I turned to a bottle of Vermoth (or a white wine), added some more lemon to the mix.  Add chopped garlic or more garlic powder, if you like.  Capers are also traditionally added to this dish so throw some in if you desire!  Use this basic technique & make it your way.

 *For more even cooking and I do tenderize using my rolling pin with the filets between 2 pieces of wax paper.

A great dessert for a Southwestern dinner.  I always love when a dish can be made ahead and this one fits the bill.

Margarita Pie

INGREDIENTS:

1/2 cup margarine

1 1/4 cups finely crushed pretzels

1/4 cup brown sugar

14 oz. Eagle brand sweetened condensed milk

1/3 cup lime juice

2-4 Tbls. tequilla

2 Tbls. Triple Sec

1 cup whipped cream

INSTRUCTIONS:

Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.

Press crumbs on bottom and sides of a buttered 9 inch pie pan.  Bake in oven at 375 degress for about 10 minutes.  Cool completely before filling.

In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust.

Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

]]> http://maryhanks.com/margarita-pie/feed 3 http://maryhanks.com/a-warm-and-hearty-dinner-beef-burgandy http://maryhanks.com/a-warm-and-hearty-dinner-beef-burgandy#comments Sat, 26 Dec 2009 23:54:05 +0000 Mary Hanks http://kcandsara.com/mh_blog/?p=130

Tired of turkey and ham leftovers…again!  Beef.  It’s what’s for dinner.  This hearty recipe is easy, delicious and makes great leftovers for taking to work the next day.  Serve with egg noodles or rice, a nice bread or rolls, salad or vegetable.

Beef Burgandy

INGREDIENTS:

2 lb lean beef, cut into cubes

2 T bacon drippings or oil

1 medium onion

1 ½ T flour

Thyme and/or marjoram

Salt and Pepper to taste

Tabasco sauce

1 C beef broth

1 C red wine

½ lb mushrooms

INSTRUCTIONS:

Sauté onions in bacon drippings or oil then remove the onions.  Sauté beef cubes in the same drippings.  When beef is slightly browned, sprinkle the flour over the meat; add hot sauce, salt, pepper and any other spices to taste.  Pour beef broth and wine over the meat.  Stir well, cover and simmer very slowly for about 3 hours.  If juices begin to simmer away, add more as needed.  After meat has simmered, return onions and add the mushrooms.  Serve over rice or noodles.

Apple Crisp Recipe:

Ingredients:

3 pounds of apples, peeled and chopped
1 teaspoon cornstarch
additional sugar & spices, if desired
2 teaspoons lemon juice
1 teaspoon vanilla, optional

Topping:

1/2 cup flour
1/2 cup chopped pecans
1/3 cup brown sugar
4 Tablespoons granulated sugar
1 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/2 cup oatmeal
dash of salt
6 Tablespoons melted or softened butter

Instructions:

Preheat oven to 350 degrees. Spray baking dish with no-stick spray. Sprinkle corn starch, additional sugar and spices over chopped apples. Add lemon juice, vanilla, if desired. Toss. Spread the coated apples into prepared baking dish. Bake for about 20 minutes.

While apples begin to cook in the oven, prepare the topping. Combine chopped pecans, dry ingredients, spices and oatmeal. Add the softened or melted butter and mix. When apples have baked the first 20 minutes, remove from oven and crumble the topping mixture evenly over the apples. Return to the oven for another 20-25 minutes or until crisp topping begins to brown. Remove from the oven and allow to cool about 15 minutes before serving.

We like this with a good vanilla bean ice cream!

The great orange bowl with dry ingredients in the top pic, I purchased from utilemud.etsy.com

Check out more recipes here.