Culinary Clique.com » Food for Thought http://culinaryclique.com Tips, Tricks and Recipes Thu, 10 Mar 2011 05:13:18 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 What’s in Your Chicken? http://culinaryclique.com/whats-in-your-chicken/ http://culinaryclique.com/whats-in-your-chicken/#comments Thu, 10 Mar 2011 05:13:18 +0000 Vickie http://culinaryclique.com/?p=499 Salt is a preservative and a seasoning. I also use chicken broth in many recipes as well.  That doesn’t mean I want my chicken pumped full of salt or broth, especially without me knowing it. There was an enlightening article in Cooking Light January/February 2011 about chicken being injected with salt water or chicken broth increasing the sodium to 330+ mg per 4 oz chicken breast. I made a bee line to my package of chicken breast that I bought from SAMS and it said each one had 370 mg/breast. The other mouth drop to this article was the packaging can still say “Natural or All Natural”. Again, very MISLEADING if you ask me.  Be an informed consumer and know what you are buying! If I want that much salt, let me put it in!

 

Parmesan Chicken with (Optional) Creamy Sage Sauce

  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup panko crumbs
  • 1/4 cup plain bread crumbs
  • 1 teaspoon dried parsley
  • 1/4 – 1/2 teaspoon season salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon minced garlic
  • 1/4 cup liquid butter (recipe: mix together 2 tablespoons room temp butter & 2 tablespoons canola oil)

(mix together the first 6 ingredients – cheese through pepper. Toss with garlic then add half of  liquid butter and toss well until mixed well. Bread mixture should be moist but crumbly. Add remaining liquid butter if desire.)

Pre-heat oven to 350F. Spray baking pan with cooking spray then place thawed  chicken breast in sprayed pan. Place parmesan bread mixture piled on 4 chicken breast.  Bake for 25 to 35 minutes or until chicken reaches 165F.

Creamy Sage Sauce

  • 1/2 cup white sauce (such as bechemel)
  • 2 tablespoons no salt chicken broth
  • 2 tablespoons water
  • 2 tablespoons white wine
  • 2 tablespoons liquid butter (optional & see recipe above)
  • 1/2 teaspoon rubbed sage or 1 teaspoon fresh chopped sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Mix all ingredients together in a small sauce pan. Bring to a slow simmer at medium heat. Stir occasionally and heat until bubbly. Serve warm on the side with parmesan chicken.

]]> http://culinaryclique.com/whats-in-your-chicken/feed/ 0 Sugar N’ Spice Nuts http://culinaryclique.com/sugar-n-spice-nuts/ http://culinaryclique.com/sugar-n-spice-nuts/#comments Sat, 24 Oct 2009 04:26:04 +0000 Vickie http://culinaryclique.com/?p=35

Recipe: Sugar N’ Spice Nuts

sugar and spice nutsSummary: Nuts with a sweet and spicy kick. This is a treasured find from a holiday edition Taste of Home . Great for giving as a gift, in a gift basket or serving during the Fall football games and Christmas holidays. I make mine on my baking stone and it seems to work the best.

Ingredients

  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • 1 egg white
  • 1 cup salted cashews
  • 1 cup pecan halves
  • 1 cup dry roasted peanuts
  • 1/2 to 3/4 cup dried cranberries

Instructions

  1. Preheat oven to 300.
  2. In a small bowl combine brown sugar, cinnamon and cayenne pepper; Set aside.
  3. In a large bowl whisk egg white until foamy; add nuts and cranberries.
  4. Fold nuts in egg until coated even and well.
  5. Sprinkle sugar mixture over nuts and toss to coat.
  6. Spray baking sheet then spread in a single layer. (Baking stone works best).
  7. Bake at 300F for 18-20 minutes or until golden brown, stirring once.
  8. Cool and store in airtight container.

Cooking time (duration): 10

Diet (other): High protein

Number of servings (yield): 6

Meal type: hors d’oerves

Culinary tradition: USA (Traditional)

My rating: 5.0 stars
*****

Recipe by Vickie.
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