Monthly Archives: April 2012

Parm-Crusted Chicken Breast For Two

Parm-Crusted Chicken Breast For Two

Instead of frying chicken, try this baked alternative that gives a crunch in every bite of this Parm-Crusted Chicken Breast For Two

Watch Chef Debee making parm-crusted chicken breast for two

TOTALLY GLUTEN FREE

Bake:  400 degrees      Time:  30-35 minutes

Ingredients

1 large Chick Breast cut in half at the width
Cornflakes crushed (about 1/2 cup)
Pecorino/Romano (or parmesan) cheese grated (about 1/2 cup)
2 Teaspoons basil crushed
1 Teaspoon oregano crushed
salt/pepper to taste
2 Tablespoons butter melted

Directions

1.  Cut Chicken breast into two pieces at the width, dry well and set aside
2.  In a shallow bowl add the crushed cornflakes with the Pec/Rom cheese, crushed herbs, salt and pepper
3.  Melt butter in shallow bowl
4.  Dry each chicken piece well and dip chicken into melted butter, coating each side well
5.  Dip into breaded mixture and pat evenly and place each piece in a rectangular baking  dish sprayed with oil
6.  Top each piece with remaining breading patting gently
7.  Drizzle each piece with olive oil OR put small pats of butter on top of each piece
8.  Bake in a Pre-heated 400 degree oven for 30-35 minutes or until cooked

Greek’n Gluten Free Chicken’n Pasta For Two

Greek’n Gluten Free Chicken’n Pasta For Two

Who says you can’t have a Greek dish in only 30 minutes?  Using Rice pasta, splash your dish with all the favorite Greek ingredients in this easy to make Chicken’n Pasta dinner For Two

TOTALLY GLUTEN FREE

Watch Chef Debee making chicken pasta for two 

on YouTube

Ingredients

1 large Chicken Breast (cut into slices on the width)
2 handfuls Rice Spiral Pasta
1 teaspoon basil crushed
1/2 teaspoon oregano crushed
4 Tablespoons Goat Cheese crumbled
12 Kalamata olives pitted & whole OR 16 Spanish Manzanilla olives cut in half)
2 Tablespoons scallions diced small
2-3 Tablespoons Greek Marinade (or any dressing you like)
Pecorino/Romano cheese grated for top
olive oil for top and for pasta

Directions

1.  Slice chicken width wise into 1/2 inch pieces and brown in hot oiled skillet for about 3 minutes and turn over
2.  Add the Greek Marinade and about 1/4 cup water or wine and cover pan, simmering 10 minutes
3.  Uncover and raise heat a little, cooking 5 more minutes to evaporate remaining liquid
4.  Cook 1-2 more minutes as the chicken now carmelizes as all the water is being cooked out
5.  Cook Rice Pasta in boiling salted water until done, drain, add few Tablespoons oil and the crushed basil and oregano
6.  Plate each dish with Pasta, Chicken, Goat cheese, Olives, Scallions–being sure to divide everything in half
7.  Add some shakes of pec/rom cheese and few drizzles of olive oil on top of each plate

Cathy’s ‘Shredded’ Potato Salad

Need a Potato Salad to bring to your next picnic?  Enjoy this unique twist on the average Potato Salad by ‘Shredding’ the Potatoes instead of cubing them

TOTALLY GLUTEN FREE

Watch Chef  Debee making shredded potato salad on YouTube

Ingredients

4 Russet Potatoes, boiled with skins, peeled, &  shredded
6 Eggs hardboiled (save 1/2 egg  for garnish)
3/4 cup Scallions chopped finely (save 1 tablespoon for garnish)
3-4 Tablespoons dill pickle juice
salt/pepper to taste
1/2 cup – 3/4 cup Miracle Whip (not mayonaise)

Directions

1.  The night before, boil Potatoes covered in water, in large saucepan for 20 minutes
2.  The night before, boil Eggs in water for 8 minutes; cool, de-shell and refrigerate
3.  Using a hand grater, on largest side, shred all potatoes into a large bowl
4.  Dry any moisture off eggs and using a rounded potato masher, smash each egg one time only and add to shredded potatoes
5.  Add all remaining  ingredients and stir together using a rubber spatula
6.  Place into a 2 quart casserole and sprinkle with remaining 1/2 egg diced small and the 1Tablespoon scallions
7.  Refrigerate over night for the flavors to marry

*  I have used 5 pounds of potatoes to 14 eggs; saving one egg and some scallions for the garnish

Pasty—-Mom’n law/Chefdebee’s Calzone-Style Pasty

Pasty—-Mom’n law/Chefdebee’s Calzone-Style Pasty

If you like Pot Pies, you will definitly love my Pasty Calzones .  Make ahead to freeze, then pop out of freezer & into the oven/microwave  for a quick & nourishing meal after a long day at school or at work

Watch ChefDebee making Pasty on YouTube

Bake:   450 degrees; 350 degrees    Time:   10 minutes; 30 minutes

Ingredients

Filling
3-4 medium Potatoes diced small
2 medium Onions diced small
1 small Rutabaga (peel, cube  & steam 7 min.)
1 1/4 pound Round Steak (or Skirt Steak) cubed small
1/2 pound ground chuck
1 1/2 teaspoons Salt
1 teaspoon Black pepper
1 1/4 teaspoon Spike (unsalted)
3 tablespoons flour to dust cubed steak
1 stick melted butter to pour into slots and for brushing tops

Crust
4 cups flour
5 teaspoons Baking Powder (full)
1/2  teaspoon salt
2/3 cup olive oil
1 cup water
2 eggs

Directions

Filling
1.  Peel Rutabaga and cut into small diced pieces & steam in steamer for 7 Minutes, set aside
2.  Cut Potatoes with skins on into small diced pieces, set aside
3.  Cut onions into diced pieces,  set aside
4.  Cube steak into small bite sizes and place in freezer bag with the flour & shake to coat well
5.  In very hot skillet, brown the cubed meat a few minutes and add the ground meat and stir about 3 minutes
6.  Add all the above diced vegetables to skillet with the salt, black pepper, and spike and stir until mixed well cooking about 2 minutes;  remove from heat; set aside

Crust
1.  Put the flour, salt, baking powder into bowl and whisk altogether and make a well, then stir in egg, oil and water
2.  When comes together, remove from bowl to a floured board and use hands to form dough and shape into an oblong shape
3.  Cut 12-14 pieces and roll each one into a 7 inch circle carefully using more flour when needed
4.  Place onto a large oil sprayed cookie sheet spoon filling on half of circle with 2 1/2 full tablespoons
5.  Take other side of dough and fold over, crimping all around the edge using a fork
6.  Make 2 small slits on top with knife and spoon a couple teaspoons of melted butter into each slot and then brush each with butter
7.  Bake in pre-heated 450 degree oven for 10 minutes and then 350 degree oven for 30 minutes till golden brown
8.  Remove and cool for about 10 minutes before serving

*  This recipe can be made in a cookie sheet if you don’t want the calzones (that’s the way my mom’ n law made it)
*  Use my crust to make one of my spinach turnovers OR my bacon/cheddar cheese turnover
*  Go to my Fact Page to see the wonderful nutritional values of the RUTABAGA