Tag Archives: Peas

Chicken Piccata, Jasmati Rice and Peas

Tonight I made Chicken Piccata, Jasmati Rice with Garlic and Shallot and Peas for dinner.  It turned out very good, so I thought I would share it with you.

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Chicken Piccata

Ingredients

3

Skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons

Unsalted butter

5 tablespoons

Extra-virgin olive oil

1/3 cup

Fresh lemon juice

1/2 cup

Chicken stock

1/4 cup

Brined capers, rinsed (optional)

1/3 cup

Fresh parsley, chopped

 

Directions
Butterfly the chicken breasts.  Cutting them in half will will allow you to pound them, with a meat tenderizer, to the desired 3/8″ thickness.

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Now this is the fun part!  Using your meat tenderizer, pound the chicken to approximately 3/8″ thickness.

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Season chicken with salt and pepper and prepare the flour/spices dredge.

For my dredge I include Onion Powder, Garlic Powder and Paprika.  You can include cayenne pepper and season salt if you wish.  I like to keep it a bit simpler so it doesn’t mask the flavor of the chicken.

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Dredge chicken in your flour/spice mixture and shake off the excess.

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In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.  When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.  When chicken is browned, flip and cook other side for 3 minutes.

2015-10-15 19.06.302015-10-15 19.09.44Yum!  It looks delicious just like this.  But, I’ll be patient and wait for the sauce.

Rosie decided to join me in all the wonderful smells.

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Remove and transfer to plate.  Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.  When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.  Repeat this with the last 2 pieces of chicken.

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Into the pan add the lemon juice, stock and capers.  For this meal, I left out the capers.  I just didn’t have any in my pantry; but I do recommend using them if you can!

2015-10-15 19.29.07Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

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Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

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Remove chicken to a platter.  Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Plate the chicken, pour sauce over chicken and garnish with parsley.

Jasmati Rice

The Jasmati Rice is super simple.  I kick it up a notch by saute’ a finely diced shallot and 1 garlic clove.  Once your shallot and garlic are ready, add 1 cup of Jasmati Rice.  Allow the rice to cook for 3 to 5 minutes.  This allows the rice to blossom and elevate that nutty flavor.

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Add 2 cups water and a pinch of salt, then bring to a boil.  Turn your burner down to simmer, cover the rice and cook for 20 minutes.  When done, remove from burner and allow the rice to rest for 10 minutes.

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Delicious!

Plate the chicken, rice and peas.  Top the chicken with sauce and enjoy!

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Split Pea Soup

There have been a few times in my life when I ask “where have you been all my life?”.  Okay, okay its happened more than once.  But my point is, why do I wait so long before I make this soup?  Sure, I live in Arizona now, and its hot; but who cares?  Peas and ham make a perfect relationship; and I’m always looking for a new relationship…

Today’s relationship is about peas and ham… ~yummm~

So here it is…

When you decide to make this, sit outside, relax and enjoy!

Ingredients

16oz Pachage Your favorite Dried Split Peas
Whatever you do, don’t use cheap split peas!
4 cups Water
3 Large Russet Potatoes
Peeled and cubed
2 Large Yellow Onions
Small dice
2 Carrots
Fine dice
4 cups Ham
Yes, include the ham bone too!
1/2 cup Diced celery
4 cups Chicken broth
1 teaspoon Dried marjoram
1 teaspoon Poultry seasoning
1 teaspoon Dried sage
1 teaspoon Fresh cracked pepper
1/2 teaspoon Dried basil
1/2 teaspoon Salt

Directions

I know, your split pea package says, no soaking necessary.  I don’t buy it.  I soak them for about 4 hours before I do anything with them.  Makes them nice and tender.

Combine all ingredients in a large pot.  Bring to a boil.  Once you have it boiling, turn the heat down to a low simmer.  Let simmer, stirring every now and then, for 2 hours.

Enjoy!