Pan Fried or Baked? I’ve Got You Covered…

Pan Fried or Baked? I’ve Got You Covered…

Hello from the Bake Shoppe!
Let me be the first to admit that cooking chicken breasts (tender and juicy the way they’re supposed to be) can be a bit tricky. Nothing worse than a beautifully cooked chicken on the outside but pink on the inside, right?  If you’ve ever had a disastrous chicken outcome…let that be your LAST!

In this post I’ll be sharing different cooking techniques/methods whether you like your chicken Pan Fried or Oven Baked. I’ll plan to just go over the cooking methods but if you’re interested in knowing the full recipe, let me know in the “talk to tutu,” section and I’ll hook you up! Let’s get started…

WANT THIS? 

Pan Fried Chicken atop Pilaf with a Mustard Cream sauce

THEN DO THIS:

To successfully Pan Fry chicken you’ll need to start with flat or thinly sliced chicken breasts. You can pound them thin yourself or just buy them already “thin sliced.”  It is crucial that the size of the chicken is an equal size all the way around so it will cook evenly.

Heat a non-stick pan on med-high heat with just enough olive oil to cover the bottom. When the oil is hot, swirl it around the pan to coat. Depending on the size of the pan I advise to cook no more than 2  to 3 breasts at a time. The breasts will shrink but you don’t want to crowd the cooking area. Next, add the chicken to the pan allowing some space between each breast. Cook on one side for about 5-6 minutes undisturbed. Now, flip and cook the other side for about the same time. Finally, turn down the heat to a simmer, add about 1/4 cup of chicken stock and cover with foil. Simmer for about 5-7 minutes. The final step just mentioned with lock in the juice and assure your chicken is cooked on the inside.

WANT THIS?

Lemon Baked Chicken Breasts

 

THEN DO THIS:

Baked chicken breasts are slightly easier than Pan-Fried and trick is to bake them on high heat for a short amount of time.
Please use the normal plump sized breasts for this method. No need to use the thin sliced.

Season the chicken as desired and set the oven temp to 400. Yes, that’s right, 400. Lay the breasts in a glass dish and cover tightly with foil. Once the oven is heated place the chicken in and cook for 30 minutes. No more, no less.  Remove the chicken from the oven and be careful when removing the foil…lots of steam!

Raise a glass and let’s toast to NO MORE CHICKEN FAILS!  Whoo-hoo!

From me to you…

Tutu

 

 

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This is how I roll…

This is how I roll…

Now that the song is in your head…let’s talk home made dinner rolls! I followed the Fleischmann’s Classic Dinner Roll recipe using the Active Dry Yeast Pack. Remember, the red and yellow package your mom or grandmother always used to have in the cubbord? Ahh…memories….
Let’s Start:

1 envelope Fleischmann’s® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter OR margarine, softened

Put it Together:

Soften yeast in 1/4 cup warm water in a large mixing bowl.  Let stand 5 minutes.  Add 1 cup flour, sugar, salt, milk and butter.  Beat 2 minutes at medium speed of electric mixer.  Add 1 cup flour and beat on high speed of mixer for 2 minutes.  Add in enough additional flour (if needed) to make a soft dough.

Turn dough on lightly floured surface and knead 2 to 3 minutes.  Place dough in a greased bowl, turning once to coat.  Cover and let rise in a warm, draft-free place for 30 minutes or until doubled.

Punch dough down and divide dough into 12 equal pieces.  Shape into balls.  Place in greased 8-inch round pan.

Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven.  Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes or until doubled.  Uncover rolls; remove pan of water and rolls from oven.

Preheat oven to 375°F.  Bake rolls for 20 to 25 minutes, or until done.  Remove from pan.  Serve warm.

mmm…warm just out of the oven

Serve:

Serve rolls with butter or visit breadworld.com for more sweet and savory recipes!

Enjoy~

From me to you…

Tutu

Broiled Skirt Steak with Orzo Pasta

Broiled Skirt Steak with Orzo Pasta

I’ve made a delicious meal! Broiled Skirt Steak with Orzo Pasta! It was easy…but of course I didn’t let my guests know that. I want them to think I’m a CulinaryRockstar even though this really only took less than 30 minutes to cook up if you exclude the marination time. Ok, so let get started…

Ingredients you’ll need:

(For the Meat and Marinade)
1Lb of Skirt Steak
Hand full of Fresh Cilantro
Hand full of Fresh Parsley
1/2-1 chopped White Onion
1/3 Cup Olive Oil
1/3 Cup Red Wine Vinegar
Kosher Salt and Pepper to taste

(For the Orzo Pasta)
1 Cup of Orzo *Note follow cooking instructions on box to cook al dente and boil in salted water*
1/2  Cup chopped Red Onion
Hand full of chopped Green Onion
Hand full of chopped Parsley or Cilantro
1 large Cucumber chopped
1/2 Cup of sliced red or orange Grape Tomatoes
Red Wine Vinegar to taste
Kosher Salt and Pepper to taste
Crumbled Feta Cheese to taste

 Put it together:

Skirt Steak: Take all of the ingredients listed for the marinade and process them in a food processor. Remember that when you add oil to any marinade, you always want to drizzle it in while the processor is processing! After everything is well blended the consistency should be  slightly think but not too watery. Next lay your cuts of meat down in a dish and smother with the marinade. Cover with plastic wrap and refrigerate for 2 hours or overnight. After the marination time and the meat is ready to cook, turn the oven to broil. Shake off any excess marinade and place the meat in a oven safe dish lined with foil.  For medium cooked meat, broil each side for 3 to 4 minutes. Cook less time per side for medium rare and more time for well done. My suggestion is not to exceed more than 5 minutes per side! When the meat is cooked to your liking remove it from the oven and transfer to a cutting board, cover and let it rest for a few minutes before cutting.

Orzo Pasta: Boil about 1 cup of uncooked Orzo in a nice pot of salted water. Cook according to the al dente directions on the box. Once the pasta is ready, remove from the heat and drain. Place pasta in a large bowl and refrigerate to cool completely. After the pasta has cooled, add the olive oil, vinegar salt and pepper. Toss to combine. Next add the tomatoes, onions, cucumber and parsley or cilantro. Toss again. Finally add the crumbled feta and lightly toss to combine.  

How to serve: By now your skirt steak is ready to cut. Slice thinly and serve alongside a generous helping of the Orzo Pasta. Garnish with parsley and TAKE A BOW. ((((((APPLAUSE))))))

From me to you…

Tutu

Goodness, Gracious, Great Bowls of Chili!

Goodness, Gracious, Great Bowls of Chili!

Hi Friends! Today I’m cookin’ in the kitchin’ with my crock pot and makin’ some chili! This is a great meal for your busy days when your attention is needed elsewhere. Hmm, that’s probably everyday right? Ha ha ha, well in that case, I promise to make and share more recipes like this one!

Let’s get started:

Take out your crock pot, turn it on and set to “low”

Ingredients you’ll need: 
1.25 lbs Lean Ground Turkey
1 chopped White Onion
4-5 minced Garlic Cloves
1 pkg Chili Seasoning Mix (or make your own, see Tutu’s notes)
1 can Tomato Sauce 15 oz
1 can Diced Tomatoes 14.5 oz
1 can Golden Sweet Corn 11 oz
1 can Kidney or Red Beans 15 oz
a little Olive Oil
a hand full of chopped Green Onion for garnish (optional)

Ground Turkey and Diced Onions in Bowls

Turkey and Onion ready to cook!

Chili Trio: Red Beans, Corn and Diced Tomatoes in Bowls

Chili Trio: Red Beans, Corn and Diced Tomatoes

     

Put it together:
Dice up 3/4 of the white onion. Reserve 1/4 of the chopped onion for garnish.  In a pan, pour a little oil- just enough to coat the bottom. Add the onion and minced garlic and saute over med-low heat just until the onions are soft. Aroma should be fragrant! Next, add your ground turkey and increase the heat to med-high. Cook meat through, breaking up any large pieces. Careful not to over cook. Once meat looks done turn off the heat and add your chili spice packet. Mix well and add a little of the tomato sauce if mixture seems too dry.

Cooked Chili Meat in Bowl

How the cooked Turkey and Onions should look

Transfer your meat and onion mix to the already warmed crock pot. Finally, dump in the beans, corn, diced tomatoes and tomato sauce. Fold in to mix ingredients together, cover with the lid and let it cook low and slow, 3 hours.

How to serve:
Place the chili in bowls or large squatty mugs. Garnish with the reserved chopped white onion. Other garnish types can be green onion, cheddar cheese or all of the above!

Cooked Chili in Crock Pot

Cooked Chili in the Crock Pot after about 2-3 hours. Remember, low and slow!

Tutu’s notes:
~ Make your own Chili Seasoning Mix!
Add: pepper, kosher salt, garlic power, onion powder, cumin and zesty chili power. Adjust more or less of any spice to your liking.

~ A Healthier Option
Of course using Turkey is already a healthier start than using Beef, but you can also take other steps to lighten things up! #1 Use less salt and choose “no salt” options for your canned goods or look for lower sodium amounts.
#2 The fresher the ingredient the better! Choose live produce over canned options.
#3 Portion control. It may be hard to stop eating this delicious meal but less can be more! Especially by making this last 2-3 nights.

Enjoy~

From me to you…

Tutu

Stayin’ Cool with Cucumber Salad

Stayin’ Cool with Cucumber Salad

Now that summer is almost here, Tutu really loves spending time outdoors but what do you really want for lunch or dinner when it’s really hot? Can’t imagine cooking a meal that creates too much heat in the Bake Shoppe. So, today we’re stayin’ cool with Cucumbers. This is an easy recipe followed from Simply Recipes, Cucumber Salad.

Let’s get started!

Ingredients you’ll need:
1-2 Large Cucumbers
1-2 Tbs Chopped Fresh Dill
2-3 Tbs Seasoned Rice Vinegar
Salt & Pep to taste
*sesame seeds (optional)

Put it together:
Rinse and peel cucumbers. Cut lengthwise then slice crosswise. Combine all your ingredients in a large bowl and toss to coat and sprinkle with sesame seeds. Serve immediately, or make ahead (up to a couple of hours) and chill.

How to serve:
Cucumbers have a very visually attractive color! Simply, place your cucumber salad in a plain white bowl to show off the color. Having guests? Serve the cucumbers as an appetizer. Cut your cucumbers into slightly larger chunks so they can be eaten with a toothpick. Enjoy~

From me to you…

Tutu

Hello Mango!

Hello Mango!

Summer is almost here and I have been quite busy in my Bake Shoppe making new stuff.  But lately I’ve really been wanting to mix it up with some sweet and savory tastes.
Today, I’m sharing Mango Salsa (the recipe) and a couple different ways to serve it.

Let’s get started!

My new Tutu apron matches the salsa!

Ingredients you’ll need:
2-3 Mangos
2-3 Tomatoes
1/2  c. Red Onion
1 bunch chopped Green Onion
1 c. chopped Cilantro
3 Fresh Garlic Cloves (minced)
Juice of 1 lime
1/2 Tbs Kosher Salt

Put it together:
Wash and dry all produce. Dice the mangos, tomatoes, red onion and place in a large bowl, lightly hand-toss. Next, add your chopped green onions and cilantro, toss again. Finally, add the minced garlic, lime juice, salt and mix together. Cover with plastic wrap and refrigerate for 1/2 hour before serving.
Adjustments you can make: Add less or more of any ingredient to your liking! Like it spicy? Add 1-2 diced Habanero Peppers. (handle peppers with caution)

How to serve:
As an appetizer: Serve with chips!
For breakfast: Add a scoop to your plate of eggs!
For dinner: Top your grilled chicken breast!

Enjoy~

From me to you…

Tutu

Beet-utiful Borscht

Beet-utiful Borscht

Wow, what a treat is this!

I followed a Borscht recipe on seriouseats.com but made a few changes.

Tutu, loves vegetarian food but I added some other ingredients to give this soup a more traditional Russian touch.

I also took just a few pictures along the way to share the making process with you.

A little choppin’

A little shreddin’

some other stuff (see linked recipe) and dinner is served!

Here are Tutu’s changes:
~Add fresh minced Garlic!
~Use Butter in place of Olive Oil
~Use a mixture of good Beef and Vegetable stock
~Use Vinegar in place of Lemon (start with a small amount and add more to your liking)
~Sour Cream!
~Serve with Bread
~Enjoy

From me to you…

Tutu