Picture View - Pan Fried Chicken With Brown Butter Caper Sauce

Pan Fried Chicken With Brown Butter Caper Sauce- Home Cooked Recipe 31

I am a HUGE fan of the daytime talk show The Chew.  In fact, it's the only talk show I watch on a regular basis.  It's on ABC at 1pm (my local Orlando time) and features 5 hosts, 2 of whom are Iron Chefs, Michael Symon and Mario Batali, 1 chef who competed on Top Chef, Carla Hall, a nutrition expert, Daphne Oz, and my very favorite host, Clinton Kelly, who does recipes but is more famous for his cocktails, clothing know-how, and crafts.  The show is fun with all sorts of food themes, celebrity guests, and much more.  A few months back Clinton Kelly made a recipe called Pan Fried Chicken With Brown Butter Caper Sauce.  It looked so delicious and easy that I took it upon myself to make it at home.  I am copying the recipe exactly here for you, and am also including to the link where you can find it on The Chew's website.  

Ingredients

• 4 Chicken Cutlets (pounded thin)
• 2 cups Flour
• Salt
• Pepper
• 2 Eggs
• 2 cups Breadcrumbs ***Note-(panko breadcrumbs preferred)
• 5 tablespoons Olive Oil (separated)
• 4 tablespoons Butter
• 4 teaspoons Capers (drained)
• 1/4 cup Flat-Leaf Parsley (chopped)
• 2 Blood Oranges (peeled) ***Note-I used lemons instead of the oranges
• 1 tablespoon Shallot (minced)  ***Note-You could use a small onion finely diced

 Directions

 Pound the chicken cutlets to a 1/2-inch thick.  Juice one of the blood oranges and set juice aside. Peel the white pith off the other blood orange, and then cut between the membranes to release the segments, and set aside.  Arrange three shallow dishes: in one - flour, seasoned with salt and pepper. In the second dish, lightly beat the eggs. In the third, add the breadcrumbs. Dredge the chicken cutlets lightly on each side in the flour, then eggs, then the breadcrumbs.  Heat four tablespoons olive oil over medium-high heat. Add each of the chicken cutlets, cooking for 4 minutes per side, until golden brown and juices run clear. Remove to paper towel lined, plate. Drain the pan and wipe clean.  Add the butter, and once it has foamed and subsided, add the capers, shallot and blood orange juice, stir and remove from heat.  In a bowl, combine the parsley, one tablespoon of olive oil and blood orange segments. Toss and season.  Spoon the sauce over the chicken cutlets, and top with the orange-parsley salad to serve.  

Link to recipe Clinton Kelly's Chicken

I served with mine with cheesy mashed potatoes.  Enjoy!!!

Picture View - Collard Greens

Picture View - Cheese Stuffed Bacon Wrapped Chicken

Cheese Stuffed Bacon Wrapped Chicken and Collard Greens - Home Cooked Recipe 30

This post has not one, but TWO recipes included in it.  The first recipe is for a chicken breast stuffed with cream cheese and then wrapped in bacon, and the second is for collard greens.  I'm going to note the additions I would make to the chicken.  This was the very first time I made collard greens, and I think they came out pretty tasty on my first try.

Chicken (Stuffed w/Cheese, Wrapped w/Bacon)

Ingredients

2 large chicken breasts

2 oz cream cheese

4 slices bacon (uncooked)

Salt and Pepper

Directions

Preheat oven to 350

Pound each chicken breast flat, until it's about 1/4 inch thick.  Lay out in baking dish (that's sprayed lightly with cooking spray).  Place 1 ounce of cream cheese down the middle of each breast.  Wrap chicken around cheese, secure with tooth pics.  Wrap 2 pieces of bacon around each breast.  Season with salt and pepper. Bake for 30 minutes, or until chicken is completely cooked and bacon in browned.

***The next time I make it I will add an ounce of shredded cheddar to the cream cheese and mix well before placing in the chicken.  Also, I would salt and pepper, and possible add some granulated garlic to the cheese mixture as well.  Another great addition would be to baste the chicken in BBQ sauce about halfway through the baking process.

Collard Greens

4 slices of bacon, cut into small pieces

1 small onion, diced

1 tbs granulated garlic

1 tbs sugar

1 tbs kosher salt

salt and pepper

dash of cayenne

5+ dashes of your favorite hot sauce, more if you like it spicier

1/4 cup apple cider vinegar

1/2 a lemon

1 can chicken broth

Directions

Brown bacon, then add onions to the bacon and its drippings.  Cook for 5 minutes, or until onion is tender.  Add garlic, salt and pepper, sugar, cayenne, and hot sauce.  Cook for 1 minute, then add vinegar and simmer until the amount of liquid is halved.  Add collard greens and chicken broth, and bring to a simmer.  Reduce heat to medium low, and cook, stirring occasionally, until collards have wilted and become a darker green.  Squeeze lemon juice into pan, stir and serve.

Enjoy!

Larkins Famous Subs - Restaurant Review 4

Half Of A Salami Sub At Larkin's Famous Subs And Catering

Phew!  It's been a busy past couple of months, and some of you have noticed that I haven't been posting on a weekly basis like I normally do.  I felt bad that I've neglected this site and have made a resolution to get back to my weekly posting routine.

This week we are going to talk about a restaurant, and next week I will give you guys a new recipe.  Actually two recipes, a main dish and a side dish.  So make sure your check back next week for that.
Today we are talking about a place in south Orlando, who's full title is Larkin's Famous Subs and Catering.  You can find them at 7728 Daetwyler Drive Orlando, FL 32812-4077, and reach them at  (407) 859-9634.  I could not find an actual website for them, but I did find a couple of videos on YouTube that you could check out if you wanted to see a little more about them ( http://www.youtube.com/watch?v=hohE8_E4OhM ).

I first heard about the shop from my boyfriend's brother-in-law, who was eating there quite a bit, and raving about how good the sandwiches were.  I checked the shop out on Yelp and Urban Spoon and saw that the shop had pretty rave reviews online from other customers as well.

The Steak-O-Cheese

Salami with Provolone

It's a quaint tiny shop, with a nautical themed decor.  There are newspapers to read, and our table had a list of thought-provoking questions.  There is a big screen TV, which I believe was playing the news while we were eating.  There are some tables where you can sit down and enjoy your sandwich, or you can take your order to go.  Not only do they have sandwiches, but they have salads, and they offer daily specials such as Tuesday Tenderloin (a beef tenderloin sub) and the Beef Short Rib Special.
They are a little more expensive than your average sub shop, but the quality of ingredients are very high, and the sandwiches themselves are large.  You also get chips on the side, as well of your choice of pickles or peppers on the side (pepperoncinis).  Subs can be ordered in regular or junior, the regular being 8 inches long with a pound of meat.  Junior is 6 inches.  You can get the subs with mayo, mustard, italian dressing, tomato, lettuce, and onions included.  I also counted at least 10 salads on their menu, but that could vary. 
I did not order one of the sandwiches off the menu, I just asked for a salami sub with provolone cheese and all the toppings and they were more than happy to oblige.  My boyfriend ordered the Steak-O-Cheese, with no mustard or italian dressing.  We both had potato chips with our sandwiches, and I opted for the pickles while he opted for the peppers. 
There was so much meat on the sandwich!  We both opted for the regular (the 8 inch, 1 pounder), and I don't think we realized how big that really was.  But both sandwiches were delicious, and I ate the majority of mine (although I did leave some meat behind, it really was a lot!).   

Larkin's is a very enjoyable place, with really good service.  We received our orders surprisingly fast, the food quality was high, the subs were delicious, and the staff was friendly.  I would recommend checking them out if you're in the area, visit Yelp and Urban Spoon to see what other customers said, and check out the YouTube video I gave the link to.