Chicken Paillards (Cutlets)

Chicken Paillard with Plum Salsa

The French term for what Americans call a cutlet is "paillard". Pounding the meat (chicken or otherwise) into an even thickness means that it will cook evenly with no dry over-cooked or pink under-cooked areas. The pounding has the added benefit of tenderizing the protein.  This is a "must have" skill for creating all kinds of dishes!  Click on the video to learn how to do it!

4 medium chicken breasts halve, about 6 ounces each

Salt and pepper

Place each chicken breast into a 1/2 gallon freezer bag.  Using a meat mallet, rolling pin, or cast iron skillet, pound the chicken breasts until they are an even and about 1/2-inch thick.

Sprinkle with salt and pepper.  Grill or pan-cook breasts until they reach 160-degrees (check with an instant -read thermometer.)  Let the paillards rest for 5 minutes before serving.

Beef Taco Filling

Beef Taco Filling is the star in this Beef Taco Salad

This recipe is great for tacos, taco salad, and all things Mexican that you could dream up!  I make the whole recipe, use what I need, then freeze the rest so a quick and easy meal is always just moments away!  Kids love this, too.

2 pounds ground beef, chuck or lean, your choice

3 cups finely chopped onion

6 cloves of garlic, minced

1 jalapeno pepper, seeded and membranes removed, leave intact for more heat

1 Tablespoon chili powder

1 Tablespoon ground cumin

1 Tablespoon ground coriander

1 teaspoon ground chipotle powder

1 can (28-ounces) crushed tomatoes

Kosher salt

Brown ground beef just until it is no longer pink.  Drain most of fat, leave some for cooking in onion and garlic.  Cook the onion, garlic and beef until the beef is very brown and the onions and garlic are translucent and beginning to brown.  Add the spices and cook for a minute or so, or until very fragrant.  Add the tomatoes and bring to a simmer.  Simmer liquid is reduced, 15-20 minutes.  Season with salt to taste.

Summer Crab & Corn Quiche

Crab & Corn Quiche

This quiche is a celebration of all things summer!  Delectable flavors and a crisp crust make this quiche superlative!  Great with a cup of Watermelon Gazpacho or Chilled Cucumber Avocado Soup and a green salad. 

1/2 recipe Basic Pie Crust,  blind-baked in a deep 9-inch pie plate

1 tablespoon unsalted butter

1 shallot, minced

1 cup raw sweet corn kernels (about 2 ears)

1 tsp. Old Bay seasoning

1 cup half-and-half cream

2 Tablespoons flour

1/4 cup mayonnaise

1/4 cup heavy cream

4 extra-large eggs

1/4 cup julienne fresh basil leaves

1 8-ounce container pasteurized crab meat

1 medium ripe tomato, seeded & cut into small dice4 ounces finely-shredded cheese

Preheat the oven o 425-degrees

Heat butter over medium heat in a large saucepan.  Add shallot and saute until softened.  Add the corn and saute for a minute.  Add Old Bay seasoning and cream.  Heat until it steams and just starts to form bubbles around the edge of the pan.  Remove from the heat.

Whisk together the flour and cream in a large bowl.  Add the mayonnaise and eggs and beat until well-combined.  With a ladle, add a small amount of the hot cream & corn mixture slowly to the egg mixture, whisking constantly.  Whisk in one more ladle of the hot mixture to the egg mixture.  Whisk the egg mixture into the saucepan with the hot cream & corn.  Add the basil, crab meat, and tomato,  and mix thoroughly. 

Place pie shell on a baking sheet.  Ladle the quiche mixture into the pie shell until it reaches the bottom of the crimped edge.  Sprinkle cheese over the top.  Place in the oven and bake for 10 minutes.  Reduce heat to 375-degrees and bake for 25-35 minutes, or until a golden brown color and puffed up all over.

Remove from the oven and let stand for 15-20 minutes before serving.