Lemon Romano Chicken

I am participating in a Recipe Swap hosted by A Taste of Home Cooking, the theme is chicken. I am so excited. I love to receive new recipes on how to amp up chicken. I submitted my Walnut and Rosemary Oven-Fried Chicken and I received this Lemon Romano Chicken. I was really happy to see what recipe I finally ended up with and as it turns out, I had already bookmarked this chicken to make soon.

This chicken was everything I thought it would be and for Ethan, it was more. He was obsessed with this chicken and he absolutely loved it. It crispy and has plenty of melty cheese topped on it. I loved the combination of the Pecorino Romano, mozzarella, and Parmesan. If you can find any of these cheeses fresh and hand-grate them yourself, I highly recommend it. If not, prepackaged with still taste great!

I served this with roasted broccoli and some pasta for Ethan. This is the perfect spring dish, it has lemon zest in the batter for the chicken and then you squeeze a lemon over the chicken before you eat it. Spring & lemons just go together to me, not just lemons, but all citrus. This dinner was a hit for us. This meal had very little prep time and then it baked away, while I was able to prepare the sides. Perfect.
Source: Mary Ellen's Cooking Creations

Ingredients:
3 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
Salt and Pepper, to taste
2 Eggs
1 tablespoon of Flour
3/4 cup of Panko Breadcrumbs
2 tablespoons of Mozzarella, freshly grated, divided
2 tablespoons of Parmesan, freshly grated, divided
2 tablespoons of Pecorino Romano, freshly grated, divided
1 teaspoon of Dried Oregano
Lemon Zest, from 1 lemon
Lemon Wedges, for serving
Basil Leaves, for serving

Directions:
First, pre-heat your oven to 350 degrees. Spray a baking dish with cooking spray.

Now, season the pounded chicken liberally with salt and pepper. Set aside.

Next, in a bowl, beat the egg and flour together. Set aside. In another bowl, add the breadcrumbs, 1 tablespoon of each cheese, the oregano, lemon zest, and just a pinch of salt and pepper.

Now, one chicken breast at a time, dip into the egg mixture and then the panko/cheese mixture. Press the chicken firmly in the panko/cheese mixture to coat the entire piece. When coated, place in the baking dish. Repeat for the remaining chicken breast.

Place the chicken in the pre-heated oven.

Mix together the remaining 1 tablespoon of each cheese. After the chicken has baked for 15 minutes, top the chicken with this cheese. Cook the chicken for 15 more minutes, or until the chicken has reached the internal temperature of 165 degrees, and turn the oven to broil, high, for the last two minutes.

Garnish with lemon slices and basil. Squeeze the lemon on the chicken before eating.


Enjoy!

Happy Cooking,
The Barbee Housewife

Poblano and Mozzarella Stuffed Mushrooms

Mushrooms are one of my favorite foods. I love everything about them and I love them on just about everything for every meal. Breakfast? Veggie omelet, please. Lunch? Mushroom melt. Dinner? Sauteed mushrooms on the side. They are so fabulous. This recipe is no exception. It would be a perfect lunch or dinner served with a side salad. They are filling, nutritious, and so yummy.

These were great reheated for the next few days for my lunches. Feel free to add or omit your favorites from this recipe.
Source: Food Network Magazine, January/February 2013, Pg. 56

Ingredients:
Olive Oil Cooking Spray
4 Portobello Mushrooms, medium size
1 tablespoon of Butter, unsalted
4 Scallions, sliced
1 Poblano, seeded and coarsely chopped
3 cloves of Garlic, minced
1/2 cup of Wheat Germ
1/4 cup of Parsley, freshly chopped
Kosher Salt and Freshly Ground Pepper, to taste
1 1/4 cups of Mozzarella Cheese
1/3 cup of Sour Cream or Greek Yogurt
1 Jalapeño, seeded and diced

Directions:
First, pre-heat your oven to 375 degrees. Coat a baking sheet with foil and cooking spray.

Now, wash your mushrooms gently with a damp paper towel. Remove the stems and coarsely chop them; remove the gills with a spoon and discard them.

Next, heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano, and the garlic, cook, stirring, until the poblano is soft, about 4 minutes. Add the mushrooms and cook for another 3 minutes. Stir in 1/4 cup of wheat germ and cook for 1 minute. Remove from heat and stir in the parsley and season with salt and pepper.

Now, stuff your mushrooms each with 1/4 of the mozzarella and poblano mixture. Sprinkle each with 1 tablespoon of wheat germ and generously spray with cooking spray.

Bake for about 20 minutes, until the mushrooms are tender and the wheat germ is golden brown.

Top with sour cream or yogurt and sprinkle with jalapeño and the remaining scallions.

Enjoy!

Happy Cooking,
The Barbee Houswife

Quick Filet Kabob Pita Sandwiches with Tzatziki

We had this meal last night, I am usually not this quick about sharing recipes, but I just had to share this one. It was one of those meals that was quick and easy to put together, but really shock you with how good they are.

The meat is seasoned with strong flavors, cinnamon, ginger, cumin, and paprika and then you get the tangy from the greek yogurt with lemon and mint. As you can see, I stuffed my pita full with tomatoes, romaine lettuce, red onion, filet, and lots of tzatziki. Yum, a party in your mouth, for sure. This meal was light and refreshing and is perfect for cooking during the week.

The tzatziki is best after it has been in the refrigerator overnight, if you do not have time for this it is okay, just as much time as possible, even if it is only 30 minutes! The flavors really enhance overnight.

Source: Williams-Sonoma Kitchen

Ingredients:

2 teaspoons of Sweet Paprika

1/2 teaspoon of Ground Cumin

1/2 teaspoon of Cinnamon

1/4 teaspoon of Ginger

1 teaspoon of Kosher Salt

1 pound of Filet Mignon, cut into 1inch cubes

1 tablespoon of Extra Virgin Olive Oil

4 Pita Rounds

1 cup of Greek Yogurt

1/2 English Cucumber, peeled, seeded, diced

2 tablespoons of Lemon Juice, freshly squeezed

2 tablespoons of Fresh Mint, chopped

Directions:

First, make your tzatziki. In a small bowl, combine the yogurt, cucumber, lemon juice, fresh mint, and salt- seasoned to taste. Refrigerate until ready for use. 

Pre-heat a griddle/pizza stone to high heat or 450 degrees, and turn on your grill or grill plate the high heat. You can use any method to warm your pita methods, I just think this is the best method.

Next, in a small bowl, stir together the paprika, cumin, cinnamon, ginger, and salt. Set aside.

In another bowl, combine the beef cubes, olive oil, and spices. Make sure the meat is coated well with the spices and oil. Now thread the meat onto skewers, 5-6 meat cubes for each one. Grill the skews, turning occasionally until the beef is cooked to medium, about 8 minutes. Transfer to a plate and cover.

Now, toast your pita rounds, 1-2 minutes per side. Cut the pita rounds in half crosswise, then split. Fill with meat, lettuce, tomatoes, and onion. Top with tzatziki.

Enjoy!

Happy Cooking,

The Barbee Housewife

Greek Chicken Salad with House Vinaigrette

When we go out to dinner, I often find myself ordering a big salad full of tons of ingredients. Ethan doesn't like salads, so maybe this is why, because I never make them at home. I love these salads that I order, but it seems so overpriced to me! I found the perfect solution with this meal, I cut my chicken breast up and put it on my salad, and served his chicken whole with a few sides. We were both happy.

This greek salad was great it had tons of flavor and was hearty enough to enjoy as dinner. I took the picture and then noticed something was missing, the feta cheese! I am including it in the directions below, because I did actually have it, it just isn't in the picture.

I named this vinaigrette, house vinaigrette, because it doesn't have just one pronounced flavor and you can easily use it on any salad. It is the perfect vinaigrette for any salad.

This salad makes enough for 4 dinner salads with half a chicken breast for each or 2 dinner salads each using one chicken breast. This would also make a great salad for lunch, if there are any leftovers!
Source: For the Love of Cooking

Ingredients for the Salad:
1 teaspoon of Olive Oil
2 Chicken Breast, boneless and skinless, pounded to even thickness
Sea Salt and Freshly Cracked Pepper, to taste
Oregano, to taste
Garlic Powder, to taste
4 cups of Romain Lettuce, chopped
2 Baby Bell Peppers, yellow and red
2 tablespoons of Pepperocini slices
2 tablespoons of Kalamata Olives, sliced
2 tablespoons of Feta Cheese

Ingredients for the Vinaigrette:
1/2 cup of Canola Oil
3 tablespoons of Rice Vinegar
1 tablespoon of Red Wine Vinegar
2 cloves of Garlic, minced
1 teaspoon of Sugar
Salt and Pepper, to taste

Directions:
For the vinaigrette, whisk all of the ingredients together. This vinaigrette gets better as it sits to let the flavors meld together, so I recommend at least making it an hour before eating it on the salad.

Next, pre-heat your oven to 425 degrees.

Now, heat the olive oil in an oven-proof skillet over medium-high heat.

While the oil is heating, season your chicken. I liberally sprinkled the salt, pepper, oregano, and garlic powder evenly over both sides of the chicken. Place the chicken in the hot skillet and cook for 4 minutes on each side or until golden brown. Place the skillet into the oven and bake for 10 minutes, or until the cooked is cooked and registers 165 degrees internally. Transfer the chicken to a plate or cutting board and let rest for 5 minutes before slicing.

While the chicken is baking and cooling, prepare your salad. Place the lettuce in a large bowl, top with bell peppers, pepperocini slices, kalamata olives, feta cheese, place the sliced chicken on top when ready. Drizzle with vinaigrette.


Happy Cooking,
The Barbee Housewife

Whole Meyer Lemon Bars

Lemon Bars have always been a favorite of mine, no matter what season. A good lemon bar can make any day seem brighter and just make the day better. I had never made homemade lemon bars before these. I am not sure why not, I guess I thought they would be difficult? These were so beyond easy, the hardest part was letting them cool before cutting into them. 

I made these with Meyer lemons, which are delicious, they are sweeter than regular lemons and have such a vibrant color. The skin is also not bitter, so you throw the whole thing in there. I first saw this recipe in the Smitten Kitchen Cookbook and I was dying to make it, then I saw an adapted version with my beloved Meyer lemons, I was sold. 

This is a great dessert for spring and summer. I love the light and refreshing citrus flavors.

Source: Mrs. Regueiro's Plate, via Smitten Kitchen Cookbook

Ingredients for the Crust:
1 cup of Flour, all-purpose
1/3 cup of Sugar
1/4 teaspoon of Salt
8 tablespoons of Butter, + extra for greasing the pan, unsalted and cut into chunks

Ingredients for the Filling:
1 Meyer Lemon, skin on and seeds removed
1 cup of Sugar
8 tablespoons of Butter, unsalted and cut into chucks
4 Large Eggs
2 tablespoons of Cornstarch
1/4 teaspoon of Salt
Powdered Sugar for finishing

Directions:
First, pre-heat your oven to 350 degrees and make sure the rack is in the middle of the oven.

Now, line a 8 or 9 inch baking pan with parchment paper, use two pieces, one going horizontally and the other vertically. Lightly butter or spray the parchment paper with cooking spray.

Next, in the bowl of your food processor or blender, combine the flour, sugar, and salt. Add the butter and pulse until the mixture is sandy, it should stick together when you pinch it. Press the dough in the prepared baking pan, making sure to go about 1/2 inch up on each side. Prick the crust all over with a fork and bake for 20 minutes or until lightly browned. Remove from oven, set aside. Leave oven on.

Now, in the food processor, prepare the filling. Slice the lemon and remove seeds, leaving the skin on, place in the food processor with the sugar. Run the machine until the lemon and sugar is completely smooth and pureed, 1-2 minutes. Add the eggs, cornstarch, and salt and pulse until combined.

Pour the lemon mixture over the crust and bake for 35-40 minutes until the filling is set. You want the middle to be jiggly and the outside to be set. Bake for 5 more minutes until this has happened.

Let the bars completely cool on a rack. When completely cooled, remove the parchment paper and place on a cutting board. Sprinkle with powdered sugar and slice.

Enjoy!

Happy Cooking,
The Barbee Housewife

Roast Chicken with Balsamic Bell Peppers

This is a one-pot/pan meal. I prefer one-pot meals on week-nights, they don't require much time after dinner, cleaning the kitchen. This is a meal that you will benefit from having all of the ingredients measured out and ready to throw into the pan.

We really enjoyed this meal, it was quick with simple flavors that really compliment each other. I am always on the lookout for new recipes with boneless and skinless chicken breasts. We seem to always have them on hand. It was a really colorful plate with the bell peppers, I loved that.
Source: Cooking Light, November 2012

Ingredients:
5/8 teaspoon of Salt, divided
3/4 teaspoon Fennel Seeds, crushed
1/2 teaspoon of Black pepper, divided
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Dried Oregano
4 Chicken Breast, boneless and skinless
2 tablespoons of Olive Oil, divided
Cooking Spray
2 cups on Red Bell Pepper, sliced thinly
1 cup of Yellow Bell Pepper, sliced thinly
1/2 cup of Shallots, sliced thinly, about 1 large
1.5 teaspoons of Fresh Rosemary, chopped
1 cup of Chicken Broth
1 tablespoon of Balsamic Vinegar

Directions:
First, pre-heat your oven to 450 degrees.

Now, combine the 1/2 teaspoon of salt, fennel, 1/4 teaspoon of black pepper, garlic powder, and oregano. Set aside. Brush the chicken breast with 1 1/2 teaspoons of olive oil and then rub with the spice mixture.

Next, heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. When the oil is hot, add the chicken, cook 3 minutes on each side or until browned. Place the chicken in a 11x7 glass or ceramic baking dish coated with cooking spray. Bake for 15-20 minutes until the chicken is cooked and reaches 165 degrees.

Now, return the pan to medium-high heat, add the remaining tablespoon of oil to the pan. Add the bell peppers, shallots, and rosemary; sauté for 3 minutes. Stir in the broth and scrape all of the browned bits up. Reduce the heat to low and simmer for 5 minutes.

After the 5 minutes has passed, increase the heat to medium-high and stir in the vinegar, remaining 1/8 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 3 minutes, stirring frequently.

Serve the bell pepper mixture over the chicken.

Enjoy!

Happy Cooking,
The Barbee Housewife

Skillet Corn

I am always looking for new ways to prepare side dishes. I have an abundance of recipes for the main dish, but I always prepare the same few sides. This skillet corn does not take long to make and it is so delicious. I can only imagine how great it will be in the Summer, when I can use fresh sweet corn.

This was a breeze to make. It has great colors from the corn, bell peppers, and green onions. It makes any plate look brighter.
Source: So Tasty, So Yummy, via Gourmet Today 

Ingredients:
1 tablespoon of Olive Oil
1/2 of a Red Bell Pepper, diced
1 clove of Garlic, minced
12 ounces of Corn, fresh or frozen
1/2 cup of Half and Half
3 Green Onions, sliced

Directions:
First, heat the olive oil in a large skillet over medium-high heat.

Now, add the bell peppers and sauté until crisp tender, about 2 minutes. Add the garlic, stir for about 30 seconds, until fragrant.

Next, add the corn, reduce the heat to medium, and saute for 2-3 minutes. Add the half and half, bring to a boil, then reduce the heat to low and let simmer for 8-10 minutes.

Sprinkle the green onions on top and serve.

Enjoy!

Happy Cooking,
The Barbee Housewife