From the blog, a modified recipe exchange:
Tonight friends are coming over for dinner, so this will be a modified recipe exchange featuring the recipes from tonight’s menu. When I was putting together the shopping list I realized butter was making an appearance in a big way. I usually go through about a pound of butter every two or more months. I cook mostly with olive oil and unless I’m baking sweets the butter languishes in the freezer. Tonight I anticipate going through almost three-quarters of a pound. No one said it was going to be a low-cal night.
As promised, here is a photo of the cute little skillet cookies. I had to make a test batch for cooking times. Sometimes the trickiest part of a dinner party is timing everything out. They are going to be warm from the oven for cookie sundaes. It’s a good thing I tested – needed to double the amount of cookie dough per pan and additional baking time.
I think the sundaes will be a hit. I’m not gonna lie, the test sundae was yummy.
Pictured at the top of the post is fairly close to the rest of what I am planning tonight. Here are the recipes:
Buttered Potato Pie – click here (and there is an entire menu, recipes and shopping list at that link)
Roasted Asparagus (still debating on adding the cheese or not) – click here.
Dark Chocolate Chip Cookies – click here
The appetizer is going to be fresh baked bread with a variety of dips, including roasted garlic, which is in the oven right now and making the house smell delicious, and there will be a side salad.
If you’ve been around a while, you’ll notice these are recipes I’ve made on several other occasions. I wanted tonight to be pretty casual, so items I’m very familiar with and can make without ever consulting the recipes, means I can spend more time with friends and less time stressing about presentation. Also, each recipe is a favorite of one person or another, so added bonus.
Ok, you’re on your own tonight. What’s on the menu? Are you prepared for the Halloween onslaught? I dread the leftover candy, how about you?
I almost forgot, there was a Bixby update this week for the pet lovers.
Finally, here is the main dish of the evening. It’s usually served over buttered noodles, but the potatoes are a favorite and worked well the last time I paired them with the chicken, so I didn’t hesitate to do it again. Rules? We don’t need no stinkin’ rules.
Tonight’s feature recipe:
Chicken Piccata
- 1 cup Italian breadcrumbs
- 1 tsp basil, crushed
- 1 tbsp lemon zest
- 1/8 tsp pepper
- 1 tsp crushed garlic
- ½ tbsp olive oil
- 4 boneless chicken breasts, pounded flat
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lemon, sliced into very thin slices*
- ½ cup water
- 2 tbsp fresh snipped parsley
- 3 tbsp lemon juice
bowl, skillet
Combine breadcrumbs, basil, zest, and pepper in bowl. Mix ½ tbsp oil and garlic together. Coat both sides of chicken with oil/garlic and dredge in breadcrumbs. Over medium-high heat 1 tbsp ea. of butter and oil in skillet, add chicken and cook 4-5 minutes on each side. Remove chicken – keep warm – add lemon slices to pan, sauté 30 seconds, add water, parsley and juice, boil for 1 minute, spoon over chicken.
*Scrub well before slicing.
Just for fun, JeffreyW has a bit more traditional take on this recipe here.
That’s it for this week. Have a great weekend, stay safe and don’t let the goblins get you – TaMara
Jerzy Russian
My wife bought a pair of those cute little iron skillets. She makes some very good popovers in them.
Jim, Foolish LIteralist
The picture already had my mouth watering, then I saw the name of the dish. I’m feeling a little light headed…
Felonius Monk
Oh boy. TaMara’s weekly display of food pron. Yum.
schrodinger's cat
It is a known fact, that everything tastes better with butter.
SiubhanDuinne
Can we just make “Brought To You By Butter” a rotating tag?
Gravenstone
@schrodinger’s cat: Not sure that truism holds for bacon. But in general, yes butter is good flavor.
NotMax
@schrodinger’s cat
Margarine is absolutely batter when covered with butter.
:)
NotMax
@NotMax
No edit function.
Better, not batter.
guachi
Any suggestions for gluten-free breadcrumbs or flour for a chicken piccata recipe? My wife is gluten intolerant and her digestive track doesn’t react well.
benw
@Felonius Monk: You’re just trying to butter her up. :)
Mnemosyne (tablet)
@guachi:
IMO, something nut-based like almond flour might be tasty, but I would Google for gluten-free piccata and see what’s out there.
Mnemosyne (tablet)
@guachi:
Also, too, if your wife has already been checked for Crohn’s and celiac and come up clear, she probably has a problem with a different component of the wheat, not gluten per se. Several studies have shown that non-celiac people who think they’re “gluten intolerant” actually have trouble with FODMAPs:
http://www.med.monash.edu/cecs/gastro/fodmap/
It’s even more likely if your wife also sometimes has trouble with dairy or fruit.
dmsilev
I’m halfway through my annual Operation Cake, researching new recipes for my family’s Thanksgiving dinner. I’m very popular at work this time of year; bringing in a series of chocolate cakes for no apparent reason then Just Because tends to do that…
BruceFromOhio
A big mess of ribs went into the slow cooker tonight. It’s an odd thing to wake up to, and its actually for an early football dinner on Sunday.
The little skillets are really versatile, good for little breads and muffins, or pot pies.
Butter goes through cycles here, too. MrsFromOhio also uses olive oil for nearly all sautee/fry/browning, and then suddenly some scallops will show up and its game on. She obtains the big blocks and freezes it, it could be months before another purchase. Sometimes a chunk or a stick will last for a couple of weeks in the butter dish. Although with the cooler weather, it seems like there’s been more toast and bagels at the breakfast hour.
When the snow flies, and the bread maker re-appears, I try to stay away from the butter in favor of jams. Others are not so inhibited.
pete mack
I’ve been eating a lot of cruciferous lately. Recent recipe has been fresh lemon-pepper linguine with sautéed beets:
Beets, peeled, sliced thin.
Black kale, stems stripped out
Onion, sliced
Garlic
Ground pork
Blue cheese
Olive oil
Spiced with
Spanish (smoked) paprika
Cumin seed (my favorite spice!)
Melange classique mix
Cook in olive oil: beets, onion, meatball-sized pork until beets are soft. Add blue cheese and chopped kale, stir until cheese is mixed thru and kale is soft.
Remove from heat and add linguine. Stir it so linguine turns purple for effect.
chopper
@BruceFromOhio:
I use butter all the time. if you’re going to use fat, might as well use one that’s straight-up fucking delicious.
rikyrah
Damn, that all looks delicious. This week I found something that I never thought would ever exist: a peach cobbler that was too sweet for me. Blew my mind when I could not finish it. I have loved everything else that I have bought from this bakery, but no more cobbler for me from them.
WaterGirl
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WaterGirl
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WaterGirl
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