Chicken Piquant

Chicken Piquant

1/2 cup all-purpose flour
1/2 teaspoon Creole seasoning
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers
1/4 cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 garlic cloves, crushed

Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.

Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Tonight, I’m serving over a bed of white rice along with a garden salad and fresh summer mix of blue berries, watermelon and cantaloupe.

One of the Best Hamburger Ever

One of the Best Hamburger Ever

1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste

Preheat a grill for high heat.

In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.

Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Tonight, I’m plating with, Tatar-tots, side salad and fruit compote.

Hawaiian Style Boneless Pork chops

Hawaiian Style Boneless Pork chops

1 pounds Boneless Pork chops 1″ – 1 1/2 ” thick
1 whole Onion thinly sliced
½ pounds Bacon
1 cup Crushed Pineapple (canned)with Juice
2 teaspoons Liquid Smoke
2 Tablespoons Steak Sauce
1 teaspoon Dry Mustard
1 teaspoon Black Pepper
1 cup Canned Sliced Pineapple
½ cups Honey
½ cups Brown Sugar
Maraschino Cherries (garnish)

Preheat oven 450F.

cut onions. Place pork in a large glass pyrex cooking dish. Wrap each chop with uncooked sliced bacon top with crushed pineapple.

mix pineapple juice, liquid smoke, steak sauce, dry mustard and pepper.
Pour over the bacon wrapped chops. Add sliced pineapples on top and bake 10 minutes.

Remove from the oven and pour honey over top then brown sugar and place back into oven for 10 minutes longer.

Remove from oven and check to see if done by cutting into one of the chops juices should run clear and there should be no pink.

If done then garnish with maraschino cherries. I also garnished with basil leaves from Andrea’s herb garden and sprinkled a little cherry juice for added sweetness.

Tonight, I’m serving with a side salad and Jasmine rice and Snow peas.

Big Papi’s Blue Cheese–Stuffed Filet Mignon

Big Papi’s Blue Cheese–Stuffed Filet Mignon

Let 4 filet Mignon steaks (1 to 1 1/4 inches thick, 7 to 8 ounces each) come to room temperature.
Pat dry and season with salt and pepper.
Make a deep slit in the side of each of 4 filet Mignon steaks with a paring knife.
stuff each with 1 teaspoon crumbled blue cheese,
Tightly wrap a piece of bacon around the side to secure the shape, secure with a toothpick or twine.
Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare.
Let rest 5 minutes
Top with more blue cheese.

Tonight, I’m plating up with oven roasted herbed potatoes, side salad and fruit compote and a bottle of a full body red to tie it all together.

Andouille and Chicken Creole Pasta

Andouille and Chicken Creole Pasta

2 tablespoons margarine
½ pound andouille sausage, diced
2  skinless, boneless chicken breast halves – cut into strips
3 tablespoons Creole seasoning
1  green bell pepper, seeded and sliced into strips
1  red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4  green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
¼ cup cornstarch
½ cup cold water
1 (16 ounce) package linguine pasta


Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.

Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved – I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.

Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.