Double Breaded Chicken Cutlets

I can’t believe that I don’t have a deep fryer. Of course I think if I did, I might have a heart attack by now lol. But I know to indulge in moderation and not fry every thing that goes into my mouth. I like the oven too. Sometimes I fry for a bit and then use the oven to finish off cooking or to keep warm. One of the things that I love to fry cook is chicken cutlets. We all have had types of chicken such as; fried chicken, chicken nuggets (fast-food or homemade), and from the deli. There is something about combining your own flavors, frying your way, and making it fresh that just takes it to the next level. You know where its from, who is cooking it, and how it is going to taste. I want to talk about the  seasonings I use to make my cutlets.
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1. Half Italian Seasoning Breadcrumbs and Panko.
   
   As you can see I like using Progresso brands. If you don’t like them or can’t find them, use any brand that you can find. The Italian flavors just jump at your tongue when it is cooked. I usually just breaded the chicken with just the Italian seasoning. Now I can’t imagine it without the panko. The panko gives out such a crunch, its amazing.

2. Panko and Herbs de Provence.

I LOVE this mixture of dried herbs. It is a combination of  mostly savory, fennel, basil, thyme, and lavender leaves. You can put this in soups, potatoes, chicken, etc. Just by smelling it is a dream.

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Lets get started. This is the basics you need for either one if you are going to try.

WHAT YOU WILL NEED:

1- 1/4 of water

2- 2 eggs

3- tablespoon of salt and pepper

4- 1/4 of grated parmesan cheese

Should look something like this.

Mix all together, add the cut up cutlets, and get your breadcrumbs ready.

If you are doing the half and half:
WHAT YOU WILL NEED

1- 1 cup of Italian seasoning breadcrumbs

2- 1 cup of panko breadcrumbs

If you are doing the Herbs de Provence and Panko:
WHAT YOU WILL NEED

1- 2 cups of panko

2- 1 tablespoon of herbs de Provence (rubs the herbs in your hands or fingers. Rubbing the herbs will let out its flavor even more)

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1- Mix the breadcrumb combination until all incorporated.

2- Use the one hand wet, one hand dry technique: Use your left hand to combine the egg wash all over the cutlets in a bowl/plate and then place it on the plate that has the breadcrumbs. Use your right hand to cover and coat the cutlet with the breadcrumbs by flipping on each side and patting down. To Double Bread: after you used your right hand to coat the cutlet, take your left hand dip the cutlet on each side with the egg wash and put into the plate with breadcrumbs. Take your right hand and coat like before.

3- Heat up your fancy fryer ; ) or you can use a frying pan. To use the frying pan put in about 1/3-1/2 a cup of  vegetable oil. I like to use less in the pan and not have it covering the entire chicken once placed. I don’t like my cutlets greasy. It may take extra time but well worth it. I think if you use a fryer is great because there is nothing underneath to hold the cutlets in place (like the frying pan) so extra oil won’t creep in and stay there. Once the oil is heated about right, here is a trick to know: place a small breadcrumb in the oil and see how much it cooks up. If it is not turning brown or fizzing; the oil isn’t ready.

4-

You guessed it.

5-

Be sure it looks like this on one side before you flip to cook the other.

6- Once cooked on both sides, place the cutlet on a cooling rack with paper towel underneath to catch any oil falling off. Once placed on the rack to dry, add a bit of  salt immediately to bring out the flavor.

Cooling Rack.

7- Once the cutlets were on the rack for a bit, you can serve them right away or for an added crunch and to keep them warm; put them in the oven for a few min on low heat. You don’t want to burn or over cook them.
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You can eat these on its own or with a side dish, in salads, sandwiches, etc. The list goes on. This is my go-to meal for myself, family, friends, and with the kids. It’s fun to even make your own dipping sauces : )

Do you have your own breadcrumb combo? Do you make your own breadcrumbs? Have a fancy fryer? I’d love to know…

Thanks for visiting my page and as always…

Happy Cooking.

Weekly Food Shopping…The Perks and Bummers.

If you are like me, you are going food shopping once a week. I buy dinner for the week, snacks, household items, and food for whoever else. I have a budget of course and try to stick with it. It helps if you have a club card with whatever store you shop from. A sale here and there can add up. One thing that I have noticed, eating healthy is expensive. Between all the fruit, yogurt, veggies, multi grain, etc.. WOW lol. Another thing I’ve noticed, getting a cart with the wheel all busted up is a major bummer. There have been times where my wheel just stopped working, makes squeak sounds as I walk with it, breaks suddenly; I’ve had it all. If I get lucky, I know right away when my cart is a pain in the ass, I can just switch it. But what if all the carts you are picking to try are  just as busted up as the last one you tried? Not only I am already pissed about the cart, I think about what if my favorite bag of Doritos is on sale…and decide that my thighs don’t need it. Oh the frustration!

There are certain people you just got to hate love when food shopping.

1. Those who leave their cart in the middle of the isle so no one else can pass
2. Those who stand there by a couple of items and try to decide what they want, what is cheaper, etc, (It’s one thing to do it once, but if I  am seeing you every week doing the same thing, you should know by now what you want. I need to get my orange juice please.)
3. Those who accidently drop things and don’t pick them up. (If you drop a box of cookies, just pick it up)
4. The coupon lovers. Do your thing… but be ready. Have your club card and whatever else out. Don’t stand there and say “I thought I had it, let me check, or give me 5 min.”
5. When people don’t put back the carts outside. They either leave them in the parking spot next to them or in the middle of something.
6. They enter the store parking lot the wrong way. Don’t you see the sign? Look at the angle the parking spaces are. When you enter the wrong way when someone is trying to get out; Don’t get upset if you get called a dumbass and every other name in the book.

Aside from the crazy carts and people, I love going food shopping. Its my…therapy; besides actually cooking and playing Xbox 360.  Organizing my list on what I need on my Windows 8 Phone, getting it off the shelf (if I can reach it), picking out fresh food, etc. The experience is endless to me. Once I am over the cart issue and start checking off items on my phone, I’m good. There is no greater feeling than leaving the checkout lane and heading out to your car with your grocery bags and receipt showing how much you saved. Until you realize how much you actually spent and looking at all the bags go have to lug into your car AND into your house lol.

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Got a shopping story? Hate Love people just as much as I do? Cry over prices? The coupon master? I’d love to know =)

Thanks for visiting and as always…

Happy Cooking

Kids Say the Darndest Things…

“Hey Da, Look what I got you from the bake sale. I won this. I am giving it to you because it is useless in my house, my mom doesn’t bake.”-Michelle: age 7

The gift my cousin got me.

“Da, your personality is like a lemon. You are sweet and sour.”-Michael: age 11

Apparently, I am like a lemon lol.

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I have 4 cousins. Franco: age 15, Michael: age 11, Gabriella: age 10, and Michelle: age 7. They are the apple to my eye, my bread to my butter, the pain in my ass, etc… You get it. These kids are the pickiest kids, but they are my pickiest kids. When I make something and they like it, it’s like getting the seal of approval. Knowing that they like what I cook, makes me feel great. As corny as that sounds lol. I usually have 3 out of the 4 cousins (the older one has a busy social life) to come over for a sleepover. We play Monopoly, maybe Rockband, and of course eat. Over the years it usually was pasta in meat sauce or I even let them make their own shape of meatballs. Try and guess what shapes I would get…lol.

This time around, I decided to make Mexican; let the kids make their own fajitas and I serve it with yellow rice. On the side I have the usual; cheese, salsa, lettuce, etc. For the meat I serve chicken, beef, and shrimp. I marinate all three in a blend of salt, pepper, chili powder, adobo, dried parsley, and red wine vinegar. I put 1-2 Tablespoons depending on how much meat I have. I marinate them for a few hours and then either grill or pan fry them. They love it. It’s not too salty or spicy.
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Besides yellow rice, I tried cooking with basmati rice. It’s a healthy alternative and great for those who have diabetes. It is used frequently in the Indian culture. I think its because all the flavors can be infused in the rice because it just absorbs all of it. I tried the basmati rice and put in the same marinate except for the vinegar and added vegetable oil and butter; depending on how many cups of rice you are cooking. It comes out so flavorful and moist. I think I am making a permanent switch to basmati rice.
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Not much left..

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So you guessed it, I used the hearts silicon pan to make the kids cupcakes. I combined white cake mix and red food coloring to make them pink. I added chocolate frosting with red and white sprinkles.

Pink Heart Cupcakes.

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The sleepover was great. I even made them pink pancakes for breakfast with bacon and sausage. The next request I got was to make green eggs and ham. I think for spring/Easter I will do that one.

 

As always, thanks for visiting and…

Happy Cooking

Valentine’s Day Dinner

I hoped everyone had a great day yesterday…filled with love, maybe hate, and definitely food. Whether you were having a romantic dinner, out with your friends, or stuffing your face with chocolate; its still food. My day was nice, did laundry, played Xbox 360, worked on this blog post, and cooked dinner. For dinner I cooked burgers, sweet potato fries and red velvet cupcakes. I was intending to make red velvet milkshakes but that didn’t happen lol, don’t ask. What I did do special was making my own frosting for the cupcakes. It’s either I can’t find the frosting type or that it taste too processed. I like the frosting to be fresh, especially when I am not the biggest frosting fan for anything really. I washed dinner down with a nice cold bottle of Mike’s Cold Hard Black Cherry Lemonade.

Don’t You Love My Bottle Opener?

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Grilled Burgers: Serves 2-4

WHAT YOU WILL NEED

A Grill pan. If you don’t have one you can use a regular pan. (But you wont get those grill marks)
1- Package of family size ground beef 80% Lean.
2- Tablespoon of salt and pepper
1-Tablespoon of garlic powder
1- Tablespoon of onion powder or flakes
1- 1/4 of a cup of barbeque sauce. I recommend Jack Daniels =)
3- Tablespoons of Worcestershire sauce
2- Tablespoons of Parsley flakes
2- Tablespoons of chili powder

Should look something like this.

1- Combine the meat mixture until all incorporated. Form and make patties to your liking and size.
2- Put on the pan, 5 min on each side (for medium to well done).
3- Add any cheese halfway through the 5 min for the other side to cook. Then lower flame and let sit.
4- Serve when ready.
(Leaving the burgers on low flame will let them stay warm and remain juicy)
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Sweet Potato Fries: Serves 2-4

WHAT YOU WILL NEED:
A baking sheet pan with a rack:
2 or 3- Sweet Potatoes
1- Tablespoon of vegetable oil
1- Tablespoon of salt and pepper
1- Tablespoon of cinnamon
1- Teaspoon of nutmeg

1- Preheat the oven to 400 degrees. Once you cut up the fries (I will post a how-to because Sweet Potatoes are hard to cut sometimes and I found a way to make it easier)
2- Drizzle the oil and add in the salt, pepper, cinnamon, and nutmeg and combine.
3- Scatter the fries onto the baking tray and put them in to the oven.
4- Cook until golden brown (usually about 20-30 min) or to the way you like them.
5- Take them out and them cool down for a bit. Serve.
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On to everyone’s favorite…Dessert. So I made Red Velvet cupcakes. Just 4 for them, I really don’t need leftovers in my house lol. I made them with the cake mix, followed directions, baked them, let them cool, etc. Now, on to the frosting…

Red Velvet Frosting

(Depending how much you want just for your cupcakes without having so many leftover. Just determine how much and taste as you go along. I am making frosting for 4.)

WHAT YOU WILL NEED:
1- Half a stick of salted butter
1- 3/4 of a cup of whipped cream cheese
2- Tablespoons of sugar
2- Tablespoons of powdered sugar
1- Teaspoon on vanilla extract

1- Using a silicone spatchula, combine all ingredients in a bowl until well incorporated.
2- Leave room temperature until soft enough to spread on cupcakes.

Red Velvet Cupcakes..I love the red sprinkles

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I love creating different flavors for burgers. I am always thinking of other ways to make them interesting. If you have one of your own or tried mine…please pass along. Thanks for visiting my website and as always…

Happy Cooking

Eating Home at One of your Favorite Resturants

We all have several favorite restaurants. One of mine happens to be Red Lobster. I am a seafood lover and can have it everyday lol. Usually when I go, I get the 4 course for $16.99 or something like that. It comes with a soup, salad, entrée from the list, and dessert. And yes, you get unlimited cheddar bay biscuits =)   I always get the Manhattan Clam Chowder. The spice, flavor, and the fresh seafood taste is amazing.

I also love ordering this elsewhere and comparing to the one from RL and so far only one is in the same ranks. In the city, there is a place called Devon & Blakely and their Manhattan Clam Chowder is AHH-MAAZIING.

Anyway, last night I made Manhattan Clam Chowder and my version of their Cheddar Bay Biscuits. Didn’t feel like going out and usually after a certain time, it gets CROWDED. So I thought bring a part of RL to me. The biscuits was a hit with my family, but hey don’t compare to RL, but they were good.

 

Manhattan Clam Chowder

Serves 2-4
WHAT YOU WILL NEED:
1- 10oz can of whole baby clams (with juice)
1- 8oz of clam juice
1- 12oz of diced Italian or basil, oregano, and garlic blend can of tomatoes (with juice)
1- 1/2 cup of water
1- 1 cup of V8 spicy and hot tomato juice
1- 48oz of chicken broth
2- tablespoons of olive oil
2- Carrots
2- Celery sticks
2- 1/2 of red and green pepper
1- 1/2 of onion diced
1- clove of garlic minced
1- potato
1- tablespoon of green onion
2- tablespoon of salt
2- tablespoon of pepper
1- tablespoon of chili powder

1-Start with a pot with the 2 tablespoons of olive oil and add the garlic, onion, green onion, and all the vegetables; chopped up anyway you like. Add 1 tablespoon of salt and pepper. Then add the 8oz clam juice, water and the cup of V&. Let everything in the pot boil. Stir as desired.

2-Once boiling, add the chicken stock and stir with adding the last tablespoon of salt and pepper. Let boil and then simmer if you are not ready to serve. If you are proceed right away with step 3.

3- Add the clams from the can with the juice and then the can of tomatoes with the juice and let simmer. Add the tablespoon of chili powder and stir as desired. Serve when ready.

(Always taste before serving. Maybe you need more salt, pepper, anything? Just add to it. Or you think its too much spice, add some more water. Or if you don’t want to lose the flavor, add a small can of plain tomato sauce; makes it thicker too while cooling down on the spice…or do both)

Cheddar Bay Biscuits.

Serves 2-4
WHAT YOU WILL NEED
1- can of home-style biscuits with butter
2- cups of shredded cheddar cheese
1- tablespoon of parsley
1- teaspoon of garlic powder
1- 1/2 stick of salted butter

1- Preheat oven to 350 degree and line a 13×18 baking sheet with either aluminum foil or parchment paper.

2- Open the can of biscuits and put in a bowl with the shredded cheese and mix together with your hands until all incorporated. (This can be hard to do. Try maybe wetting your hands and then mixing all together.)

3- With your hands make the desired shape and size and place on lined baking sheet and put into oven. Bake for about 15-20 min, or until golden brown.

4- In a small sauce pan, melt butter and stir in the parsley and garlic powder. Set aside

5- With a brush, add the melted butter when the biscuits are halfway done and almost done. So twice you should be adding it. When finished, take out and set aside to cool off. Serve when ready.

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I enjoy eating dishes out and trying them at home. I get inspired to try it out to either duplicate it or make it my own. Let me know if you guys do the same thing, tried my recipe, or have one similar. Maybe you tried mine and changed it completely; I would love to know. Not into clams? do you have a alternative? Pass it along =)

And as always…Happy Cooking

This is my story and why I am here

Hello WordPress Readers!

Well, I finally made the decision to start my own blog/website and eventually start my own website with WordPress. As you can see from my user name, I plan to blog about food and my how-to Ive come up with and learned. But I know what you are thinking…”Doesn’t she mean DE-licious dishes?” and my answer to you is no. My name is Amanda and DA is my nickname given to me by my younger cousins. Aman(DA)…get it?  I just thought it worked out well considering my new passion I discovered.

Anyway, I am 22 years old, living in NY the Bronx. I am have a bachelor’s degree in Information Systems Management. Since I was younger, I knew that I wanted to work with computers and technology. Cooking wasn’t even a thought until my second year of college. My school schedule at the time was perfect, I would go to class in the morning and come home for the mid afternoon. My mom gave me an ultimatum; find a job after school or become the housewife. Guess which one I picked lol; the housewife of course. I ran errands for the house, laundry, ironing, cleaning, and most importantly cooking. It was like ammo was pumping into my body as I cooked each meal. I had found a new passion for cooking and decided to roll with it and find out more as each meal passed. I can’t believe it took me this long to combine my two loves…technology and cooking. This blog will mostly be about cooking but here and there, I would talk about electronics in a way that would express food of course.

Happy Cooking…