My Kitchen

Pepper Chicken piccata
Ingredients:
2 Chicken Breasts
Salt to taste
Pepper tas required
1 egg
All purpose flour As required
6 tbsp Oil
⅓ cup Lemon juice
½ cup Chicken stock
⅓ cup Parsley
1/2 cup Mushroom
1/2 cup Fresh cream
Methods
Season chicken with salt,pepper,egg and chopped parsley . Dredge chicken in flour and shake off excess.
In a large skillet melt 6 tbsp of butter with the olive oil, over medium to high heat.
Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
Remove chicken from pan and keep on a side. Add mushroom and saute 4 to 5 min and add lemon juice, chicken stock fresh cream , and scrape up the brown bits from the pan for extra flavor, skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add boilled pasta to skillet and simmer for about 5 minutes. Remove to a platter You can return chicken on top and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.

Mexican Pizza

Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
Photo: Mexican Pizza

Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

Beer Can Chicken INGREDIENTS
1 whole chicken, about 4 lb. in weight
1 can beer (12 oz.)
2 tbsp. vegetable oil
2 tbsp. spice rub for chicken
garlic, onion, spices, or other additions to add to the beer
INSTRUCTIONS
Preheat grill for cooking indirectly on medium heat.
Remove the bag of giblets from the inside of the chicken, if there is one. Rinse the chicken, inside and out, with cold water and pat dry with paper towels. Set aside.
Drink or pour out half of the beer in the can. Using a can opener, remove the entire top of the can. Add the onion, garlic, spices, herbs, or other additions if using. Set aside.
Rub the outside of the chicken with the oil, followed by the spice rub. Using your hands, massage the oil and rub into the skin of the chicken to coat completely. Holding the chicken upright, place the bird over the beer can, inserting the can into the cavity of the chicken.
Place the chicken and beer can directly on the grill, using the legs to anchor it all in place. Grill the chicken over medium, indirect heat until cooked through and juices run clear; about one and a half hours. Chicken should reach an internal temperature of about 180 F.
Remove chicken and beer can from grill. Allow to stand, covered in foil, for 10 minutes before serving. Remove the chicken from the can before slicing, but be careful - the can and its contents will be very hot.

Herb Roasted Chicken INGREDIENTS
1 whole roasting chicken about 4-5 lb.
1 Bunch each of fresh thyme, oregano, rosemary and parsley, measurements don't have to be exact.
1 lemon
2 cloves garlic
1/4 cup olive oil
Salt and pepper
1 cup veggie or chicken stock
1/2 cup white wine
INSTRUCTIONS
Pre heat oven to 450 F.
Rough chop half of the herb mixed together.
Separate the chicken skin by sliding your hand between the skin and the breast, all the way down onto the thigh and leg.
Cut the lemon into four pieces and stuff along with the garlic into the cavity.
Slide the chopped herbs between the skin and meat then place the rest of the whole herbs into the cavity with the lemon and garlic.
Rub the bird with the olive oil and generously sprinkle with salt and pepper.
Bake for about 50-60 minutes until juices run clear or meat thermometer reads 165 F.
Remove from oven to a serving platter and let sit for 15 minutes. If you don’t let the juices settle you’ll have dry chicken!
Pour off the chicken fat and put pan on stove top on high heat.
Deglaze the pan with 1/2 white wine and 1 cup chicken or veggie stock.
Reduce by half.
Serve stock on the side.