Maple Baked Chicken Breasts

Maple Baked Chicken Breasts

4 single chicken breasts (or cut-up boiler-fyer}
1/4  cup all-purpose flour
Salt and ground black pepper
2 Tablespoons butter
1 and1/2  cup maple syrup
1 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 onion, peeled and  sliced
 
Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices atop chicken. Pour 1/ 2 cup water into the bottom of casserole. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices. Serves 4.

Beef Burgundy

Ingredients for Beef Burgundy  (8 Servings)

1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

~Thanks to https://cafedelites.com/beef-bourguignon/ 

Roasted Garlic Shrimp

Roasted Garlic Shrimp

Ingredients:

1/3 cup olive oil

3 tbsp lemon juice

1 tbsp thyme (or rosemary)

dash or two of salt

2 tablespoons butter

1 pound fresh shrimp, no shells or tails

5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme (or rosemary).This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 6-8 minutes a side or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Roasted Garlic Shrimp

1/3 cup olive oil
3 tbsp lemon juice
1 tbsp thyme
dash or two of salt
2 tablespoons butter
1 pound fresh shrimp, no shells or tails
5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme.This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 8-10 minutes or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Grilled Lemon Herb Chicken

Ingredients for lemon herb marinade:
1/2 cup fresh lemon juice
grated rind of one lemon
2 tsp salt
1 tsp paprika
1 and 1/2 tsp onion powder
1 and 1/2 tsp crushed sweet basil
1/2 tsp crushed thyme
2 cloves crushed garlic
1 cup oil

Combine all ingredients and put in a freezer bag or container for marinating.
Add 1 frying chicken cut up in parts and marinate for 6-8 hours.
place on grill skin side up over medium heat. cook for 20 to 25 minutes basting often with marinade.
Turn over, cook for 20 minutes later. Serve once juices run clear.

Byron's Venison Pot Roast

First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.

Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce.  then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of  the venison roast.

Place in a 350 degree oven for about 2 and a half hours until fork tender.  Be sure to turn the meat at least three time while cooking.  Sauce can be thickened with cornstarch or a roux if wanted.

Scallopini

This recipe is originally for veal scallopini, but the veal can be substituted with thin sliced chicken breasts if that is preferred. Makes 3-4 Servings.

1 pound veal round steak, well trimmed
1/2 grated parmesan cheese
salt and pepper

Pound the cheese into the sides of the meat until the cheese is used up and the meat is 1/4 inch thick. salt and pepper both sides to taste and then cut into 2 inch strips.  You can do this part all the day before if wanted..

put them in a skillet and add
a crushed garlic clove
1/4 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/2 cup white wine or vermouth.

Simmer it all together for a half hour before serving. Some folks add sauteed mushrooms too.

Marinade Recipes

Marinades are thin sauces which meat is soaked in before cooking. Marinades flavor and tenderize the food. The longer the soak, the more tender & flavorful but overnight is probly the most i'd let things soak. I use many marinades before cooking meat in the oven, and also on the grill. I'd thought I'd pass a few on here.

Red wine - (beef & game)
2 cups of red wine,
1/4 cup vinegar or lemon juice
1 sliced onion,
1/4 cup chopped carrot
a few peppercorns
a bit of parsley
a bit of thyme
a bay leaf

Tuscan Marinade (poultry, pork, veal)
4 cloves of Garlic, mashed to a paste
1 teaspoon sea salt
4 springs of rosemary
16 sage leaves
grated zest of one lemon
some ground black pepper
3/4 olive oil
 - add the herbs to the garlic paster, mash a little together, add olive oil, and marinade meat.

Lemon - Garlic Marinade (poultry, pork, veal)
- marinade for 2 hours or less
4 large garlic cloves, sliced thin
1&1/2 teaspoons sea salt
Juice of 2 lemons
1/2 cup olive oil
6 fresh thyme sprigs
some pepper

Teriyaki Marinade (beef, chicken, fish)
1/2 cup soy sauce
3 tablespoons sugar
2 teaspoons fresh ginger
1 minced garlic clove
2 Tablesppons dry white wine

Twice Cooked Chicken

No, this isn't about leftovers:

Ingredients
6 chicken bone-in thighs
Salt and pepper to taste
2 tablespoons butter
11/2 tablespoons thyme
1/3 cup dry white wine

Instructions
Season the chicken thighs with salt and pepper to taste, heat a large frying pan and melt the butter. Brown the chicken lightly on both sides along with the herbs. Remove all to a roasting pan, uncovered. Place in a preheated 350° oven. Bake skin side up for 10 minutes. Turn the chicken and roast 10 minutes more. Remove the chicken to a plate and reserve the fat in the pan.

Heat a lightly oiled flattop griddle or a heavy cast-iron frying pan. Place the chicken skin side down in the pan. Place another heavy cast-iron pan directly on top of the chicken and press it down. Brown the chicken very well on both sides, using the weight of the second frying pan, about 2 minutes on each side. Remove the chicken again to the plate.

Heat the roasting pan juices, adding any juice, from the late, and deglaze with the wine. Reduce a bit. Pour the sauce over the chicken.
Note:
Rosemary can be substituted for the Thyme

Lemon Thyme Cornmeal Crusted Chicken

If you use fresh herbs, the presentation here is elegant enough for company. I usually serve this with basmati rice and hollandaise sauce.

Ingredients

1/2 cup milk

1 tablespoon lemon juice

1 pound thinly sliced chicken breast cutlets

1/4 cup cornmeal

1/4 cup flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Lemon wedges and fresh thyme sprigs, for garnish

Instructions
In a shallow dish, combine milk and lemon juice. Add chicken, turning to coat completely. In another shallow dish, combine cornmeal, flour, thyme, salt, and pepper. (for more citrus flavor add a little orange peel)

Dredge chicken in cornmeal, patting coating onto chicken with your hands until fully coated..

In a large frying pan/heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.

Serve chicken garnished with lemon wedges and thyme sprigs. For a vegetable, try steamed broccoli or aspargus, both which are lovely with hollandaise sauce.