Almond Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing and Friends

I was overjoyed to catch up on the phone with a very dear friend the other day. She is one of those friends that months can go by without speaking but we are able to pick up the thread of our friendship in a heartbeat. Do you know what I mean? She asked me when I was going to start posting recipes again and I promised I would .... so this one's for you Maureen, my dear friend.

Almond Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing: (serves 4)

Dressing:

1/4 cup buttermilk
1 tablespoon sour cream
1 tablespoon white balsamic vinegar
1 teaspoon honey
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped chives
salt and pepper to taste

In a medium bowl combine the buttermilk, sour cream, vinegar and honey. Slowly whisk in the oil to blend. Whisk in the chives, season with salt and pepper. Refrigerate until ready to use.

The Chicken:

2 large eggs
1 1/2 cups almonds (raw, unsalted)
1/2 cup flour
2 large boneless, skinless chicken breasts (about 1 1/2 to 1 3/4 pound)
salt and pepper
vegetable or canola oil for shallow frying

Set up your breading station. In a shallow bowl (such as a pie plate) beat the eggs.
In your food processor, grind the almonds, add the flour and pulse a few times.
Place the nut/flour mixture in another shallow bowl.

Slice the chicken breasts into strips about 1 1/2 inches wide and pound slightly. Season with salt and pepper, dredge in egg, then the nut/flour mixture. Place on wire rack set over rimmed cookie sheet and allow to "dry". Repeat with remaining chicken pieces. Throw away any nut/flour mixture and egg that may be left.

Heat oil in frying pan (about 1/2 an inch of oil) Working in batches, fry the chicken strips until golden (about 4 minutes per side). Remove to brown paper bags to drain, then place on a rack set over a cookie sheet* and place in a warm oven (about 275). Repeat until all chicken is fried.

Salad:

6 cups tender mixed lettuces (your choice, I used Romaine, Butter and Red Sails)
2 medium nectarines, pitted and sliced about 1/4 inch thick.

Arrange the salad on plates, top with chicken strips and drizzle with dressing.

*placing the cooked chicken on a rack will ensure that the chicken stays crisp, not soggy while keeping warm in the oven.

The chicken is also delicious served cold.

Make this for a friend, to thank them for.. well, being your friend!

As always, Bon Appetite.

Laundry and Lemon Chicken Paillard with Mixed Greens

The laundry portion of this post first appeared in June, 2009 - I'm still not done.

I usually do laundry on Tuesday, Wednesday and Thursday.

Yes, it takes me three days to do laundry, sometimes more. Not because there is sooo much, but because I really hate doing laundry.

It never ends.

First, you empty out all the hampers.

Then you haul it all downstairs to the basement (two flights) to the laundry room. My house is old so I don't have the luxury of having a laundry on the first floor.

Then it gets sorted. Whites, darks, delicates, towels, sheets, The Best Husband In The World's work clothes.

Work clothes get washed all by themselves because, well, because they are work clothes and they are filthy. Really filthy. If TBHITW has been out drilling wells (water, not the black stuff) they are beyond filthy.

I always do laundry in the same order. Funny how we are creatures of habit.

First the whites.

Then the darks.

Then the sheets

Next, the towels

Last, the stinky work clothes.

And I always forget about it. Three hours after the first load went in I remember, oh the laundry. I race downstairs to "switch" loads and three hours later I remember, oh the laundry. Two loads in six hours. No wonder it takes me three days.

Once everything is sorted and washed, everything has to be dried. Or hung to dry.

Once everything is dry, it all gets hauled back upstairs to be folded.

I always fold the laundry in the TV room. While I fold I watch the very little bit of television that I do watch. And what do I watch? The Food Network of course.

So here is tonight's dinner, courtesy of Tyler Florence* and my laundry, that still isn't done.

Lemon Chicken Paillard with Mixed Green Salad (serves 4)

4 boneless, skinless chicken breasts

1 cup flour

2 or 3 eggs, slightly beaten with a splash of milk

2 cups panko bread crumbs

Zest of one lemon

Salt and freshly ground pepper

Dressing: (optional, a honey mustard or light Italian would go equally as well)

2 anchovy fillets

2 egg yolks**

2 cloves garlic, smashed

2 lemons, juiced

1/2 cup extra-virgin ollive oil

1/4 cup freshly grated parmesan

Salt and freshly ground black pepper

Salad:

1 cup grape tomatoes, halved

1 bag baby arugula

1/2 cup shredded carrots

5 artichoke hearts, halved

1 head Romaine, sliced

Any other green you want to add

Lemon wedges for garnish

Begin by pounding out the chicken breasts between 2 pieces of plastic wrap.

Hint: "pounding" is really not what you want to do. You want to "sweep" out from the center. Hit and sweep. You are really pulling the meat, not pounding it. You want a nice thin, even breast that will cook quickly and evenly.

Set up a breading station with 3 pie plates. In one place the flour, in the other place the egg and in the last, the panko. Season the flour, egg and panko with salt and pepper, add the lemon zest to the egg. Dip the chicken first in the flour, then the egg, then the panko. Set on a rack to dry for about 10 minutes.

Place about an inch of oil in a frying pan. Fry the chicken paillards in hot oil for approximately 3 minutes per side until crisp and golden. Drain well, season with salt and set aside.

For the dressing:

Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process until smooth. With the blender running on low, slowly drizzle in the olive oil. Stir in the parmesan and season with salt and pepper.

Mix all your ingredients for your salad together, add dressing and toss to coat.

Plating:

Place one paillard on a plate. Mound some salad on top. Garnish with a lemon wedge. Repeat with remaining paillard.

I'm serving this with a fresh loaf of ciabatta bread and a nice bottle of chilled Pinot Grigio.

Oh, and I still haven't put the laundry away. Sigh.

A Cook's Notes: If you are squeamish about raw egg yolks, use 2 tablespoons mayonnaise.

Happy Father's Day and Quinoa

Have you heard of Quinoa? You can find it at all health food stores and some grocery stores. Look for it where you find rice and dried beans. 

It is being billed as a Super Food.

It is amazingly high in protein and packs 9 essential amino acids. If you are a vegetarian or are trying to limit your meat intake, I highly recommend you try Quinoa. 

I make this refreshing salad with toasted Quinoa. It's simple, tasty and oh so good for you.

Healthy eating is my special Father's Day gift to The Best Husband In The World, even though he's not my dad, he is a great dad to our children. 

Toasted Quinoa Salad:

1 cup Quinoa, toasted (directions below)

2 Tablespoons Extra Virgin Olive Oil

1 red bell pepper, chopped

1 carrot, chopped

3 scallions, chopped with some green tops

1 small bunch cilantro

1/4 cup fat free feta cheese crumbles

1 lemon, juiced

optional, dried cranberries

Toasting the Quinoa is not necessary, but will give it a slightly more nutty taste. 

Toast the Quinoa by placing in bottom of a dry skillet over low heat. Stir and toast for 3-5 minutes until Quinoa is golden.

Cook Quinoa according to package directions. Typically, like you would cook rice. 1 cup Quinoa to 2 cups water. Bring water to boil, add Quinoa, cover and simmer until water is absorbed. About 15 minutes. Uncover, fluff with fork and cool. 

Mix cooled Quinoa with chopped vegetables and cilantro. 

Whisk together olive oil and lemon juice. Pour over Quinoa mixture and toss.

Stir in Feta and optional dried cranberries. 

Serve chilled. 

Cheers to you (and your's) health! Happy Father's Day honey. 

Thank You and Please Pick Up Your Award!

I was honored last week with not one, but two blog awards.

Thank You. I know I have been slow to acknowledge them, for that, I'm sorry. I've been trying to get my head around the recognition and how to successfully word my appreciation.

As I sit at my kitchen table and type away about our current dinner plans or what I need at the grocery store, or a current rant about the food industry, I am always surprised (and pleased) at how many people are tuned in to these very same things.

Seems we are not so far removed from all humans. That's nice.

And thank you for allowing me access to your blogs. When I read your postings it feels like sitting down and catching up with a friend.

Kim at

http://www.thirtysomethingland.net/

was kind enough to pass on The Lovely Blog Award with some very lovely comments. Thank You. Kim's blog is funny and fresh and a wonderful reminder (for me, not thirtysomething anymore) of the very real rantings and goings on in a thirty something house! Bravo!

Michael at:

http://meekothedisgruntledsecretary.blogspot.com/

was generous enough to pass on The Lemonade Award.

Meeko Fabulous (his blog identity) is funny, funny, funny and reminds me of all the workings of corporate life. Everything you wanted to say but were afraid to say it. Do stop in and read his daily "disgruntled" postings.

So - now it is my duty as a fellow blogger to pass on the recognition. Forgive me if I don't name all the blogs I'm supposed to as the rules state. I'm a rule breaker. Always have been. No need to change now.

Here are some of my favorite readings over my morning cup of coffee. Thanks all for making my day. Choose which blog award you want - one or both - you all deserve it!

Debbie at: http://suburbsanity.blogspot.com/

You are funny, fresh and irreverant. I like that combination.

Crystal Jigsaw at: http://crystaljigsaw.blogspot.com/

I like your writing style and life style. I sooo want to visit your farm!

Lover of Life at: http://lifeinthesecondhalf.blogspot.com/

You always make me think and question. That's a good thing!

Jan at: http://jansplaceusa.blogspot.com/

I think we are at the same place in life. I like your short posts that speak to women our age. I wish you lived nearby. I think I would visit you often and bring you plates of food gifts from my kitchen.

Tamis at: http://themarks5.blogspot.com/

Seems we share a passion for food. Your postings also remind me of when my kidadults and middles were littles. Makes me smile. You have a lovely heart.

Here's a little, easy, 15 minute summer salad just for you wonderful bloggers.

What shall we call it?

No Name as of yet orzo salad.

1 cup tricolor orzo, cooked to package directions. Rinsed, drained and cooled. (will yield about 2 cups cooked)
1/4 cup feta cheese

1/4 cup toasted pine nuts

1/4 cup fresh parsley, chopped fine

Salt and Pepper

Lemon Vinaigrette (previous post)

Mix first four ingredients in a large bowl. Salt and pepper lightly. Add enough viaigrette to coat the orzo. Serve at room temperature or chilled.

This goes great with a simple grilled chicken and fresh strawberrries on the side.

Home Grown Mushrooms and Three Bean Salad

I'm going to the market in a few minutes to see what's up for dinner. I need to find something to match the mushrooms that I grew myself! How much fun is fungi? I'll post a recipe later with my finds at the market - I'm shooting for my once weekly totally locally sourced dinner tonight. 

Last night I didn't feel like going to the store (again) for vegies for cole slaw. After rummaging around in my cupboards I found three cans of beans. Also had half of head of celery and a shallot so I threw this together. Even my picky eaters ate this up (with seconds):

Three Bean Salad: (makes enough for 4 with lunch leftovers)

1 can pinto beans, drained and rinsed (this is important, the beans must be rinsed)

1 can garbanzo beans, drained and rinsed

1 can black beans, drained and rinsed

1 medium shallot, minced

6-7 stalks celery, minced

1/4 cup extra virgin olive oil

1/2 cup white vinegar

3 tablespoons sugar

1 tablespoon fresh thyme, minced

2 tablespoons fresh parsley, minced

salt & pepper to taste

Mix beans, shallot, celery and herbs in large bowl. In shaker, mix oil, vinegar, sugar, salt and pepper. Shake vigorously, pour over bean mixture, mixing well. Chill until ready to serve. 

A Cook's Notes:

I'm going to have some of this over baby greens for lunch. Yum - vegetarian, high fiber, low cal, high in proteins. 

Diets and Blue Cheese Dressing

Today is Monday and I am officially starting my diet. It is the 52nd diet I have started in the past year. I have gained and lost the same pounds now 52 times. But this time, I really mean it. 

It's hard to be on a diet when you are a cook. Now I know what you are thinking, "but you're a cook", you can make low fat, low calorie everything. Uh-huh. That is what makes it doubly hard. I KNOW what things are supposed to taste like and there are just some things that will never, ever taste like the "real" thing. 

So what's a serial dieter and consummate cook to do? Do her best. Here is the best "diet" blue cheese dressing around. I took out the sour cream and mayo and substituted yogurt. I'm having a tad on my lunch salad today. 

Blue Cheese Dressing:

1 cup Greek style 0% fat yogurt (my favorite is FACE)

Juice of half a lemon

1/4 cup blue cheese, crumbled

Kosher Salt

Fresh Ground Pepper

Skim Milk as needed to thin

Whisk the yogurt, lemon juice and salt and pepper to taste together. Stir in blue cheese. Add skim milk by tablespoons until desired consistency. 

Tastes like the real thing. I promise.