Bruschetta Style Chicken

Do me a favor and sing the Indiana Jones theme song while you read this. Why? I don’t really know but it’s what I’m doing currently. Bruschetta, bruschetta, bruschetta is most likely one of my favorite foods. Ironic, because I do not typically like tomatoes raw. I love tomatoes that have been cooked for about 60 seconds…it’s weird I know. You’re the one following this crazy blog not me! Bruschetta….the way I make it is perfect as the toasted bread makes the tomatoes the exact texture I like, and lets out all the juices and flavor, but we aren’t making just regular bruschetta today because we are replacing the bread with chicken!

I make this dinner at least once a week because it is fast, healthy, and I always have the key ingredients in my fridge. I may write a fun exciting blog but all my fun stuff is generally saved for the weekend, and during the week I eat healthy, fast, and convenient foods. Please try this!

Ingredients – 2 Servings

2 Chicken Breasts or Thighs…. you know I’m a the dark side of the chicken girl
4 Roma Tomatoes  – Diced
1/4 Red Onion – Diced
1/4 Cup Good Quality Balsamic Vinegar – I used We Olive Aged Balsamic
Basil – Now, I’m going to throw you a curve ball here because I am not a huge fan of fresh basil….yea yea whatever, I like the flavor I just don’t like the wilted leaves etc….I used basil infused olive oil in this recipe, but you are more than welcome to use what you please
Fresh in water Mozzarella – 2 Slices
Garlic Powder
S&P
I made a side of sauteed mushrooms and pesto potatoes 🙂

How To

So, I wanted to grill my chicken and most of the time for this recipe I do BUT it was too stinkin hot outside so I got some color on the chicken in a pan and then baked the rest of the way through. However you choose to cook your chicken isn’t really important for this dish.
While your chicken bakes dice your tomatoes and onions. Helpful hint: when making salsas, bruschettas, or even just salt and peppering tomatoes themselves the ingredients in which you are flavoring the tomatoes with sticks to them much better if you have an oil involved. I tossed my tomatoes & onions with the basil olive oil from We Olive…. salt,pepper, and garlic powder. I let this sit in the fridge to marinate.
Balsamic reduction. Easy peasy. Take 1/4 cup of good quality olive oil and place in a pan over medium heat. Stir as the vinegar slowly reduces down to a syrup-like texture. Once your balsamic coats the back of a spoon it is reduced enough.
During the last 5 minutes of your chicken baking/grilling place your lovely fresh mozzarella to melt over the chicken.
I plate this by spooning the tomato mixture over the hot chicken(that’s my jam) and then drizzling the balsamic reduction.
Finished!!! Easy, fast, and healthy!

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Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

Shredded Beef Panini with Horseradish and Caramelized Onions

I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016

Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.

Ingredients
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)

How To

Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!

Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!

See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!

NEXT!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.

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