Always Eat On the Good China

IT IS WHAT IT IS!

I've posted here regularly, but never felt as at home here as I have at my home blog 3 Sides of Crazy. This will be my last public post here as I integrate ALWAYS eat on the Good China with 3 Sides of Crazy. ALWAYS eat on the Good China will become my personal recipe box.

I just have too many different blogs with too many different themes to get the same joy I once got from blogging. Social networking has become sooooooooo out of control! I ditched twitter way back, now it's time to condense my blogs too. With the exception of OUR KrAZy kitchen, a multi-authored recipe blog that I host, I am combining all of my blogs into one. Simply, it's time to simplify.

So join me over at the all new IT IS WHAT IT IS! formerly known as 3 Sides of Crazy. I'll see you there :)

SOUTHWEST GRILLED CHICKEN

SOUTHWEST GRILLED CHICKEN
2 pounds chicken wings
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon pepper.
1/2 teaspoon garlic powder
1/2 cup hot red pepper jelly

Heat gas grill to medium high or a charcoal grill to medium hot fire.
Wash and dry chicken wings.
Mix spices together until well blended.
Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
Combine remaining spices with jelly.
Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
Let stand 5 minutes.

NEAPOLITAN CHICKEN

NEAPOLITAN CHICKEN
4 boneless, skinless chicken breasts
1 cup Panko crumbs
1/2 cup flour
2 eggs, beaten
1/8 cup milk
3 tablespoons butter
1 cup ricotta cheese
1 egg, beaten
2 ounces shredded mozzarella cheese
2 ounces shredded Parmesan cheese
4 slices sliced provolone
3-4 cups marinara sauce
salt and pepper to taste

Preheat oven to 350˚.
In a shallow bowl mix together the 2 beaten eggs and milk.
In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
Flatten chicken breasts to uniform size.
Bring butter to a melt over medium heat.
Coat chicken in flour.
Dip chicken in egg wash.
Coat in panko crumbs.
Brown chicken breasts on both sides.
Drain chicken breasts on paper towels.
Place half the marinara sauce in a baking dish.
Add the chicken breasts.
Top with a thin layer of marinara.
Spread a generous portion of the ricotta mixture on each chicken breast.
Top each breast with a provolone slice.
Bake for 20 minutes or until cheese is bubbly.
Serve with pasta.

CREAM CHEESE BROWNIES

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker's semi sweet baking chocolate, coarsely chopped
2 squares Baker's unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

Preheat oven to 350˚.
Spray pan with PURE.
Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
Beat eggs and salt in a large mixing bowl until foamy.
Continue beating while gradually adding sugar, beating until thick and well blended.
Fold in chocolate mixture with a spatula until just barely incorporated.
Add vanilla.
Add flour and continue blending until just barely mixed.
Pour into 13x9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
Add egg yolk and beat until well blended.
Add chocolate chips and blend well with a spatula.
Top brownies with cream cheese mixture.
Bake until toothpick comes out clean, about 25 minutes.
When cooled, store in refrigerator.
Reheat for 10 seconds to eat - YUMMY!

PARMESAN LEMON CHICKEN
CHICKEN
4 boneless, skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons butter

Preheat oven to 375˚.
Flatten chicken.
In a shallow bowl combine the eggs, cheese and seasonings.
Place flour in another shallow bowl.
Melt butter in skillet.
Coat chicken with flour.
Coat chicken in egg mixture.
Brown chicken on both sides.
Transfer to a greased baking dish.
Bake for 20 minutes.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1/4 cup white zinfandel
Juice of 2 lemons
1/2 cup heavy whipping cream
3 tablespoons COLD butter, cubed

Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
Add wine and lemon juice. Saute until slightly reduced.
Add whipping cream and blend well.
Add butter cubes and stir until melted and well blended.
Serve immediately over chicken and rice.

PARMESAN SCALLION RICE
2 cups cooked rice
1/4 cup Parmesan cheese
1 green onion, sliced thin

Cook rice as directed.
Add scallion and cheese.
Blend well.
Serve with chicken and top with sauce.

SAUCY SPICY GRILLED BBQ CHICKEN

SAUCY SPICY GRILLED BBQ CHICKEN
2 pounds chicken wings
salt & pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon garlic rice wine vinegar
1 teaspoon crushed red pepper flakes
2 green onions, minced

Heat gas grill to medium high or a charcoal grill to medium hot fire.
Wash and dry chicken wings.
Generously salt and pepper the wings.
When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp.
In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions.
When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce.
Sprinkle with remaining onions.

BLACKBERRY ORANGE CHICKEN

BLACKBERRY ORANGE CHICKEN
Hefty 1/2 cup blackberries
1 orange, sliced thin
1/4 + 1/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons champagne vinegar
1 teaspoon safflower oil
2 cloves garlic, minced
1/2 teaspoon paprika
6 boneless chicken breasts
1 tablespoon fresh minced thyme
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 teaspoons cornstarch

Preheat oven to 375˚.
In a small bowl mash 2 tablespoons of berries.
Add 1/4 cup chicken broth, vinegar, brown sugar, oil, garlic and paprika and mix until well blended.
Spray baking dish with PURE.
Place chicken pieces in baking dish.
Pour blackberry mixture over top.
Top with orange slices.
Sprinkle with thyme, salt and pepper.
Bake uncovered for 25-30 minutes.
Remove chicken and keep warm. Save drippings.
In a small saucepan heat 1/4 cup chicken broth adding in cornstarch and blended until smooth.
Add in drippings.
Bring to a boil, cooking for a minute or two until thickened.
Serve over chicken.
Dot with remaining blackberries, which I forgot to do before the picture and the munchkins ate them all!

SPICY APRICOT GLAZED BBQ PORK CHOPS

These are the easiest and yummiest pork chops!
SPICY APRICOT GLAZED BBQ PORK CHOPS
2 large center cut pork chops
1/3 cup apricot jam
1/3 cup Sweet Baby Rays BBQ sauce
2 tablespoons Frank's Red Hot Sauce

Blend together until well mixed.
Grill chops, topping with glaze during last few minutes.
Enjoy!

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS

2 large Granny Smith apples, peeled, cored & sliced into 8 wedges

1/2 lemon, juiced

2 cans Pillsbury crescent roll dough

1 cups sugar

1 tablespoon cinnamon

1 teaspoon nutmeg

1 can Squirt soda

4 tablespoons butter, sliced thin

Preheat oven to 350˚.
Spray a baking dish with PURE.
Submerge apple wedges into a bowl of ice water with the lemon juice.
Separate the crescent roll triangles.
Remove the apples and dry on paper towels.
Roll each apple in a triangle, starting at the small end.
Put the rolls in the baking dish.
In a small bowl combine the sugar, cinnamon and nutmeg.
Sprinkle evenly over the rolls.
Top with the thin slices of butter.
Pour the soda over everything.
Bake until golden brown (about 40-45 minutes).
Serve with vanilla ice cream or whipped cream.

WARM BACON DRESSING

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

Cook bacon until crisp. Leave drippings in pan and allow to cool.
Drain on paper towels and crumble when cool. Set aside.
In a medium bowl lightly beat the egg.
Add the vinegar, sugar, water, flour, salt and pepper. Blend well. Add to the bacon drippings.
Mix until well blended.
Cook over a low heat, STIRRING CONSTANTLY! Bring to a rolling boil taking off the heat when you reach your desired consistency.
When cool, add the crumbled bacon.
Enjoy!

BEAN & BACON ROLLS - PERFECT FOR BRUNCHES

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

Preheat oven to 350˚.
Spread Beans on each slice of bread.
Roll bread up and secure with 2 slices of bacon with toothpicks.
Bake for 30-45 minutes until bacon is crisp.

BAKED OMELETE ROLL

Baked Omelet Roll adapted from Food Family Finds

Serves: 6 – 8

8 large eggs
3/4 cup milk
1 tablespoon Frank's hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees.
Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
Pour the mixture into the pan an spread evenly.
Bake for 14 minutes, just until the egg is no longer shiny.
Top with shredded cheese and baking for an additional 2 minutes.
Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
Continue to roll, using the parchment to avoid burning your fingers until you create a log.
Cut into 2 inch sections and serve.

IT'S TASTE & CREATE TIME - CHICKEN BREASTS IN LEMON SAGE SAUCE

Taste and Create was started as a food event by Nicole from For the Love of Food. The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.

This month I was paired with Corina from SEARCHING FOR SPICE. I love being paired with someone I've never been paired with before I inevitably learn sooooooo much, and find great new recipes. I chose her CHICKEN BREASTS IN LEMON SAGE SAUCE recipe which she adapted from The book Fantastico by Gino D’Acampo. I chose it because it looked sooooooo good and I had some sage that was left from when I made the PARSLEY, SAGE, ROSEMARY & THYME CHICKEN. I converted the metrics for my use.

Ingredients – Serves 2

2 chicken breasts

1 lemon, juiced and divided

1 tablespoon flour

1 clove garlic, crushed

1/2 teaspoon fennel (optional)

3/4 cup chicken stock

1 egg yolk

1 teaspoon sage

Salt

Black pepper

Olive oil

Make a paste with the flour, garlic and lemon juice.
Coat the chicken with the paste and leave for half an hour.
Put a little olive oil in a sauce pan.
Scrape the paste off the chicken and keep for the next step. I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way. Fortunately my pan wasn't too hot that it burned and all worked out well.
Add the chicken and the fennel seeds to the pan and fry the chicken on each side. I also omitted the fennel seeds - thought I had some, but didn't after all.
If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn't want to mess with her recipe since it smelled perfect).
Then add the rest of the stock, sage, salt and pepper.
Bring to the boil then lower to a very gentle simmer for about 20 minutes.
Mix the egg yolk with a little lemon juice.
Remove the chicken from the pan.
Stir in the lemon juice. Keep stirring as it thickens, but don’t let it boil.
Serve the sauce over the chicken with rice or potatoes and vegetables.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsely leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

Preheat oven to 325˚.
Generously grease baking dish.
Scatter onions, carrots and garlic along the bottom.
In a small food processor pulse 3/4 of all the leaves together until well blended.
Add butter until well blended.
Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
Spread the remaining butter over the outside of the bird.
Generously sprinkle the entire bird with salt and pepper.
Sprinkle with remaining herbs.
Roast 1 1/2 hours or until desired temperature.
Remove from pan and let rest 15-20 minutes.
Strain vegetables and make gravy with drippings if desired.
Carve and serve.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

Preheat oven to 350˚.
Whisk together eggs, milk, salt and pepper.
Spray four 8 ounce ramekins with PURE.
Divide two-thirds of the bread among the four 8 ounce ramekins.
Top with ham, onions, red peppers and half the cheese.
Top with remaining bread and then the egg mixture.
Top with remaining cheese.
Dot with butter pieces.
Refrigerate overnight.
Bake until set, about 30 minutes.

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