Farm Living and Chicken ala Mayzie

My best friend Michele lives on a farm in Upstate New York.

Michele has one of the best senses of humor on the planet and going to visit her is always an adventure for this somewhat citified Good Cook.

On Windswept Farm you will find all the usual farm fixtures.

Horses. Check

Barn. Check

Plow. Check

Fields of Plenty. Check

Chickens. Check

Cats. Check

A Dog named Mayzie. Check.

Did I mention chickens?

Click on the picture of Mayzie to get a better view of the chicken....

Unlike Mayzie I prefer my chicken cooked. But to each his own.

Chicken ala Mayzie: (feeds 4 people with leftovers for the dog)

3 large boneless, skinless chicken breasts

1 egg white

1 tablespoon flour

1 1/2 cups grated parmesan cheese

Spray type oil

Preheat oven to 375 degrees F.

Split each chicken breast horizontally so you have 2 thin pieces. Cut these 2 pieces in half. Repeat with remaining chicken.

Toss all the chicken in a plastic bag with the flour and shake to coat.

Set up your breading station. One pie plate with egg white, one with parmesan cheese.

Shake off excess flour and dip the chicken pieces in the egg white, then roll in parmesan cheese. Set on plate to "dry". Repeat until all chicken is coated with cheese. Refrigerate for at least 30 minutes and up to 4 hours.

Generously spray a rimmed cookie sheet with cooking oil spray. Arrange chicken pieces on sheet and spray tops of chicken.

Bake for 10 to 15 minutes or until nicely golden and crisp on bottom. Turn, bake for an additional 10 minutes.

A Cook's Notes: This recipe is a low carb treat. Not too high in fat either, so make enough for leftovers to pack cold in your kids' lunches. Add a little BBQ or Sweet and Sour dipping sauces and you just may break the McNugget habit!

PS. If you're looking for a great weekend getaway in Upstate New York, Windswept Farms has a lovely B&B - check it out at Windswept Farms.

And yes, that's me on the home page, on the left in the brown coat (scroll down) cross country skiing in the vineyard with Michele and Andy - your hosts at Windswept Farms. Tell them The Good Cook sent you!

Strawberry Fields Forever... Mixed Greens with Goat Cheese and Strawberry Vinaigrette

Sometimes life just hands you one of those days. 

A great day. 

Full of sunshine. 

Fresh Air. 

A strawberry field. 

A good friend to share the ride.

A nice dog. 

And two of the cutest littles around. 

I had one of those days this week. 

The strawberries are coming in fast and furious here in the Northeast. "They are ripe for the picking" as the saying goes; so when my daughter-in-law called and asked if I'd like to meet her and the grand littles for a morning of strawberry picking, I was out the door with my basket faster than you can sing "Strawberry Fields Forever"

Meet Hannah, 3 years old: she liked the sweet red ones and NOT the sour green ones.

And Jillian, 1 1/2: she liked ALL of them.

And a very nice yellow dog, he liked the girls. Seems happy, doesn't he?

Strawberry Vinaigrette:

10 strawberries, washed and hulled

1 teaspoon sugar or honey

1 teaspoon dijon mustard

1/4 cup white or red wine vinegar

1/2 to 1 cup extra virgin olive oil

salt and pepper to taste.

Put the strawberries, sugar, and dijon mustard in a blender. Puree. Add vinegar and pulse again. With motor running on low, slowly drizzle in olive oil to emulsify (mix and thicken) Season with salt and pepper. Check seasoning with a piece of green. Adjust if necessary.

Serve over a bed of mixed baby greens, sliced strawberries and goat cheese crumbles. Yum.

Leaving for Pennsylvania and The Secret to Great Chicken Salad

It's a busy day today. I am getting ready to leave for Pennsylvania. My dad's surgery is scheduled for tomorrow.

This is what I have to do before I leave:

Finish the laundry - ha! What a joke. The laundry is never done in this house. I squeezed in two loads yesterday - washed and dried. I just have to fold it and put it away. I HAVE to do this because I need to take clean underwear with me. Otherwise, if I get in an accident and have to be taken to the emergency room... well, you all know the rest...

Take the dog to the vet. Holly Bear has ugg.. I hate to say this. Diarrhea. She's just 7 months old and can't seem to shake this intestinal bug. I've been feeding her chicken and rice (yes, I cook for the dog) but every time I try to wean her back to dog food, oops. So off to the vet. That will only cost me a gazillion dollars so I better go the bank too.

Take the dog for a run. Holly Bear HAS to run everyday. If she doesn't get a run in she will drive everyone crazy. Lots of puppy energy here. Yes, even though she doesn't look it, she is a puppy. I'll do this before the vet, otherwise she will drive everyone at the vet crazy too. This means I will have to wear my dog walk/run/jump mud clothes to the vet - maybe they'll think I'm indigent and give me a discount.

I guess I'll have to fit a shower in somewhere before I go. And change my clothes. Glad I have clean underwear.

Leave notes everywhere around the house for everyone. Notes like, please feed the dog. Please run the dog. Please remember the dog has Diarrhea and if she rings the bell (yes, she rings a bell when she wants to go out) leave her out immediately!! PS. She rings a jingle bell. Her name is Holly, she came to our home at Christmas - get it?? I do love a theme.

Pack my clothes - no biggy. I'm good at that and they are actually clean.

Pack some food I will be making. It's all bought, but I have to pack a cooler because it's all perishable. Yes, I will be cooking in PA.

Wrap my grand daughter's birthday present. Hannah turned three yesterday and she informed me she wants to eat at a restaurant, (wow, apples don't fall far from trees, do they?) so I'm taking KidAdult #1 and family out to dinner. Oh, so I'll bring my camera. ps. KidAdult #1 is Anthony. Last middle is Zachary. Everything from A to Z. Get it? Like I said, I do love a theme!

Kiss the best husband in the world goodbye. Even though I'm still mad at him, well, maybe not THAT mad anymore. Already kissed middles goodbye before they left for school. Hug KidAdult #2 goodbye if he is awake by then (3:00 pm??)

Call my sister, S, who is on her way from Virginia.

Call my sister M, because I call her (or she calls me) everyday.

I suppose I should also call my mother since I'm staying at her house.

Which reminds me, I think I'll pack some Old Yeller from The Cellar.

The Secret to Great Chicken Salad:

I promised I'd give you some cooking tips and tricks on this blog and so far I think I've been remiss in that promise. I've posted a lot of recipes, but anyone can put a recipe together. There are, however, secrets and tricks that really good cooks (and chefs) know that can take a recipe from good to great. Here's one:

Most people make chicken salad from leftover chicken or they quick cook up (however) some chicken, cut it up and use their favorite ingredients. This is okay. But to get really, good, tender, moist chicken, do this:

2 Whole Chicken Breasts (bone in, skin removed)

Poach the chicken breasts by putting chicken in pot big enough to add water to cover chicken by 1 inch. Gently and slowly (this is an important part) bring water to a simmer. Continue to SIMMER (do not boil) chicken until done - about 30 minutes.

Another important part coming up:

Cool chicken IN the poaching water. That's right. AND when it has cooled down enough, put it, pot and all, covered in the refrigerator overnight.

The next day, remove chicken from poaching liquid, take off bone and cube. Reserve the poaching liquid - this is a nice light broth. Freeze it, or add a little to your dog's kibble. You can also reduce it (by boiling) to a stronger broth and viola! you have chicken stock.

Back to the chicken salad:

You can add whatever you like to the cubed chicken, but I like the following:

1/4 cup sliced almonds

1/4 cup fresh basil, thinly sliced (that's called a chiffonade)

1/4 cup lite sour cream or greek yogurt

1 Tablespoon mayonnaise

Salt and Pepper

This is good mounded on a large lettuce leaf (low-cal)

Great mounded in the center of mixed greens.

BEST on a buttery croissant (but not for me, because I AM ON A DIET and have will power and besides I don't have time to buy or make buttery croissants today)

Whatever you add to the chicken or however you eat it, I promise you will notice the difference. The secret is in the poaching and cooling in the liquid.

Bon Appetite. Let me know if you make this.

PS. Do not add any herbs, salt or flavoring to the poaching water. Just plain old water. And start with COLD water. It makes a difference. Phew - I almost forgot that part.

PSS. I am also making Mediterranean Seafood Stew at my mom's house. It anyone wants that recipe it is on my website, www. thegoodcooknj.com on the recipe tab.

Now I've got to fold that wash.....