bon appetit | onedadskitchen

Leftovers Redux – Pastrami Hash with Eggs

Continuing along with my last post’s theme of making use of some leftovers, I needed to find something to do with some of the leftover pastrami I had when I made it myself last week. Too much work and effort went into making it to just let what was left go to waste and Sean and I had eaten quite a bit of it for lunches over the days and needed something different. To the rescue comes breakfast for dinner! Breakfast for dinner is always a family favorite and something Sean has liked since he was a little boy. We do it every few weeks when I have run out of ideas of what to make for dinner that night. It usually involves something like pancakes, bacon, eggs or sausage, but since we had leftover pastrami to work with, what better opportunity was there to make some hash? Has is a great way to use up leftovers and create something new and tasty all at the same time and it gives you a change of pace for breakfast or dinner. I used this basic recipe from Bon Appetit for a pastrami hash with eggs as a template, though you probably don’t really need one when you are making hash.

Pastrami Hash with Eggs

4 tablespoons unsalted butter

4 tablespoons olive oil, divided

1½ pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1-inch pieces

½ pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1-inch pieces

Kosher salt, freshly ground pepper

2 leeks, white and pale-green parts only, chopped

1 garlic clove, chopped

1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces

4 large eggs

¼ cup sliced chives (optional)

¾ cup sour cream (optional)

Heat the butter and 2 tablespoons of the olive oil in a large skillet set over medium-high heat. Add the potatoes and the winter squash and season the vegetables with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 25–30 minutes.

Add the leeks and garlic to the hash and season the mixture with salt and pepper. Using the back of a spoon or a spatula, lightly smash the vegetables. Add the pastrami and cook, stirring occasionally, until the meat is warmed through and the flavors have melded, about 10–12 minutes.

Heat the remaining 2 tablespoons of olive oil in a medium non-stick skillet set over medium-high heat. Carefully crack the eggs into the skillet one at a time and season them with salt and pepper. Cook the eggs until the whites are set and slightly puffed but the yolks are still runny, about 2 minutes.

Divide the hash among shallow bowls and top each bowl with an egg; scatter the chives over the top, if using. Serve with sour cream alongside, if desired.

If you have made corned beef hash before then you can see that this recipe is pretty similar. It would work with just about any type of meat you wanted to use – short ribs, prime rib, steak, turkey, sausage, chicken – and creates some great flavor. I really liked the spices that the pastrami already has and what they lent to the dish to give it even more flavor and it was a great way to use up the leftovers. I used butternut squash with the potatoes and opted for onions instead of leeks since I didn’t have any leeks on hand that day. Sean had his with scrambled eggs while my eggs were over easy and it was tasty to mix in the hash with some of the runny egg. We both loved it and there was a bit of hash leftover that is perfect to use with breakfast with an egg over an English muffin.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

2 Comments

Posted by MikeG on October 8, 2016 in Beef, Breakfast, Brunch, Cooking, Dinner, Eggs, Leftovers, One Pot Meals

Tags: bon appetit, Bon Appetit pastrami hash, pastrami hash, pastrami hash with eggs, pastrami recipes, using leftover pastrami

Keep it Easy -Simple Breaded Pork Cutlets and Plum Iced Tea

27 Aug

Even though it seems like summer is starting to wind down we are still getting warm and humid weather here. This means I may not have the energy to spend as much time in the kitchen as I might under other circumstances so I want to make dinner as easy as possible. Of course, it can get a little tiring to have boneless chicken, hamburgers or sandwiches for dinner all of the time, so you want to add a little something different to repertoire in the kitchen. So what about pork? I may not seem to give pork a lot of love in the recipes I make, but I really do like it. However, a lot of times when we think about pork we think about pulled pork or pork roasts that take a long time in the kitchen, something you don’t want right now. One of the great things about pork is that you can very often find good deals on it so you can get a variety of pork chops, a pork loin roast or even pork tenderloin for pretty good prices and they are much more versatile than you might think. Pork takes to sauces, herbs and breading very nicely and if you can get a boneless pork loin roast on sale you can cut your own boneless chops from it, as thick as you like, and have a quick and easy meal and then freeze the rest. That is what I did recently when I made this recipe from Pierre Franey from New York Times Cooking for some basic breaded pork cutlets.

Breaded Pork Cutlets

8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat

1 teaspoon ground cumin

1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried, or other herbs of your choice

Salt and freshly ground pepper to taste

1 egg, beaten

4 tablespoons water

2 cups fresh bread crumbs

4 tablespoons olive oil

4 lemon wedges

Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten the pork slices without breaking the meat. The meat should be about 1/4-inch thick when you are done.

Combine the cumin, rosemary (or other herbs), salt and pepper in a small bowl. Blend the spices well. Season the pork cutlets on both sides with the spice mixture.

Beat the egg together with the water and place the egg mixture in a large flat dish. Coat the cutlets with the egg mixture, allow any excess to drip off and then dip the pork cutlets into the bread crumbs.

Place the pork cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere well to each cutlet.

Heat the olive oil in a large nonstick skillet and cook the pork cutlets over medium heat, about 3 to 4 minutes on each side until the cutlets are golden brown and cooked through. Serve the cutlets with the lemon wedges.

It’s a pretty basic recipe that you may not need to think much about. The great thing is that you can use things you always have on hand to make a quick dinner. I opted not to use rosemary since we’re not big fans of it in our house and went with thyme instead, but you can use any of your favorite fresh herbs and I think it will turn out well. I made this with a simple side dish of rice and some broccoli and we had a meal in under 30 minutes.

Since the weather has been so warm, what better thing to have with your meal than a nice refreshing beverage the whole family can enjoy? We’re big iced tea drinkers around here and I usually just make some standard iced tea using tea bags and water, but since we have also had some great summer fruit around here lately, I decided to make use of that as well and incorporate it into the tea. I used this recipe from Bon Appetit for an easy plum tea that was delicious.

Plum Iced Tea

8 black tea bags

3 large sprigs lemon verbena or mint, plus more for serving

1 cup sugar

4 large red plums, cut into thin wedges

2 tablespoons fresh lemon juice

Combine the tea bags, 3 lemon verbena sprigs or mint sprigs and 8 cups of cold water in a large pitcher. Cover the pitcher and chill it for at least 8 hours and up to 12 hours.

Meanwhile, bring the sugar and 1 cup of water to a boil in a medium saucepan. Add the plums and reduce the heat; simmer the mixture for about 10 minutes. Remove the saucepan from the heat and let the plums steep for 30 minutes. Strain the plum syrup into a small bowl and stir in the lemon juice. Cover and chill the plum syrup until it is cold, at least 30 minutes.

Remove the tea bags and lemon verbena sprigs or mint sprigs from the tea pitcher and stir in ¾ of a cup of the plum syrup and 4 cups of ice. Serve the tea in ice-filled glasses garnished with more lemon verbena or mint.

The taste of the tea was great and something a little different if you are accustomed to just having your standard iced tea or even make peach iced tea. The syrup was perfect and I used mint because finding lemon verbena around here would be next to impossible. It was a very refreshing drink that is great for the summer.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on August 27, 2016 in Beverages, Cooking, Dinner, Fruit, Pork, Uncategorized

Tags: bon appetit, Bon Appetit plum iced tea, breaded pork cutlets, iced tea recipes, New York Times Cooking, Pierre Franey breaded pork cutlets, plum iced tea, pork cutlets, pork cutlets recipe

Sometimes You Just Want a Sandwich – Chicken Sandwiches with Cabbage Slaw

21 Aug

For me, anytime can be just the right time to have a sandwich. Breakfast, lunch, dinner, late night snack – sandwiches can be versatile enough where you can make something for that time of day. This is particularly true in the summer months when it might be too hot to make a two-hour meal in the kitchen with the oven and stovetop going or just for any night of the week where you may not have a lot of effort to put into making a big meal for dinner. The boneless chicken breast, to me, is the ideal vehicle for a sandwich. On its own for dinner it does not carry much in the way of flavor and is easily dried out on the oven. However, mix it together with some nice spices, a bread coating and cook it just right and it can go well with any type of sandwich you can come up with. Sean had asked me to make chicken this week and I decided to go the easy route and make some chicken sandwiches using this recipe from Bon Appetit for chicken sandwiches with cabbage slaw.

Chicken Sandwiches with Cabbage Slaw

¼ red onion, thinly sliced

Kosher salt

¼ head of green or red cabbage, cored, thinly sliced

3 tablespoons white wine vinegar

4 tablespoons (or more) olive oil, divided

Freshly ground black pepper

4 skinless, boneless chicken breasts or thighs

¼ cup cornstarch

2 large eggs

2 tablespoons Dijon mustard

1 teaspoon cayenne pepper

2 cups panko (Japanese breadcrumbs)

⅓ cup mayonnaise

8 slices bread, toasted or sandwich rolls

Toss the red onion and a pinch of salt together in a small bowl to coat the onions. Let the onions sit for about 5 minutes to allow the onion to soften slightly. Rinse the onions under running water, then shake off the excess water. Place the onion in a medium bowl and add the cabbage, vinegar, and 2 tablespoons of the olive oil. Toss the ingredients to combine them and season the slaw with salt and pepper.

Pound the chicken breasts or thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap until the chicken is about ¼” thick.

Place the cornstarch in a shallow bowl. Whisk the eggs, mustard, and cayenne pepper in another shallow bowl. Place the panko breadcrumbs in a third shallow bowl. Working with 2 pieces of chicken at a time, season the chicken with salt and pepper. Dredge the chicken in the cornstarch, shaking off any excess. Dip the chicken in the egg mixture, letting any excess drip back into the bowl, then coat the chicken in panko, shaking off any excess.

Heat the remaining 2 tablespoons of olive oil in a large skillet set over medium-high heat. Working in batches and adding more oil to the skillet between the batches if needed, cook the chicken until it is golden brown and cooked through, about 3 to 4 minutes per side. Transfer the chicken to paper towels to drain.

Spread the mayonnaise over one side of the bread slices and build the sandwiches with the chicken cutlets and the slaw.

You can always get yourself a bag of coleslaw mix and use that instead of dealing with the cabbage and onions on your own if you are looking to save some time. I used chicken breasts because that is what we had, but thighs work well here too and may give you even more flavor and won’t take as long to cook through. The breasts tend to be a little thicker and bigger even after pounding them and you want to make sure they are cooked all the way through without burning the breadcrumb coating. It’s a pretty simple and basic recipe that you can then play with to make your own. You can add other toppings like bacon, avocado, pickles or really anything else that you might like. You can even spice up the coating some more if you like to have a spicier chicken sandwich by adding some Sriracha or hot sauce to the egg mixture for the coating. You end up with a nice, crunchy chicken sandwich that is great for lunch or dinner. I served the sandwiches with some waffle fries to round out an easy meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on August 21, 2016 in Cooking, Dinner, Sandwiches, Uncategorized

Tags: bon appetit, Bon appetit chicken sandwich, cabbage slaw, chicken sandwich recipes, chicken sandwiches, chicken sandwiches with cabbage slaw, fried chicken sandwiches

50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit

22 Jul

It’s summer and it’s hot out so avoiding the elaborate dinner becomes almost a necessity for most of us. Bon Appetit is here to help you out with 50 easy weeknight summer dinners so you don’t have to slave in the kitchen to have a good meal. Check it out!

Source: 50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit

Leave a comment

Posted by MikeG on July 22, 2016 in Beef, Cooking, Cooking Websites, Dinner, Grilling, One Pot Meals, Pasta, Picnic Fare, Pork, Potatoes, Poultry, Produce, Rice, Salad, Sandwiches, Sausage, Seafood, Slow Cooker Meals, Stir Fry, Vegetables

Tags: 50 easy weeknight summer dinners, Bo Appetit 50 easy weeknight summer dinners, bon appetit, dinners to make when it's hot, easy weeknight summer dinners, summertime easy dinners

29 Grilled Steak Recipes – Bon Appétit

19 Jul

If you have plans to break out the grill any time soon and want to go beyond just making hamburgers and hot dogs, you can’t go wrong with making a steak. With so many choices to go with, you could make something different all summer long with these 29 steak recipes for the grill from Bon Appetit. Check it out!

Source: 29 Grilled Steak Recipes – Bon Appétit

Leave a comment

Posted by MikeG on July 19, 2016 in Beef, Cooking, Cooking Websites, Dinner, Grilling

Tags: 29 grilled steak recipes, 29 steak recipes, bon appetit, Bon Appetit 29 grilled steak recipes, grilled steak recipes, steak on the grill

It’s Summer. It’s Hot. Keep it Simple with the Ultimate BLT

06 Jul

The warm weather has really started to kick in here lately, with temperatures regularly up in the 90’s now as July gets underway. That means the house is going to be warm and humid and you are not going to feel like doing much cooking when it comes to making dinner. Sure it could be easy to just go out and grab something or order in a pizza or sandwiches, but you can still make something quick, easy and tasty all on your own. I am one of those people who could eat sandwiches pretty much any time of the day so I have no problem having one for dinner now and then, especially when it gets warm out. When I saw this recipe from Bon Appetit for what they call the Ultimate BLT, well it seemed like the perfect time to give it a try. I mean, it is bacon after all, how could you go wrong? You get lots of options with this one so you can be as plain or adventurous as you like.

The Ultimate BLT

¼ cup (packed) dark brown sugar (optional)

4 teaspoons chipotle chile powder (optional)

4 teaspoons smoked paprika (optional)

1½ teaspoons kosher salt, divided (optional)

¼ cup pure maple syrup (optional)

2 tablespoons plus 2 teaspoons Dijon mustard (optional)

¼ teaspoon cayenne pepper (optional)

2 pounds thick-cut bacon

2 heads of romaine lettuce, separated into individual leaves

4 large beefsteak tomatoes, sliced ¼-inch thick

16 ½-inch slices of your favorite bread, toasted

2 avocados, sliced (for serving)

Mayonnaise (for serving)

Flaky sea salt, freshly ground pepper

Place racks in the upper and lower thirds of your oven and pre-heat the oven to 400 degrees.

If you are making the brown-sugar rub for the bacon, whisk the brown sugar, chile powder, paprika, and 1 teaspoon of kosher salt in a small bowl.

If you are making the maple-mustard glaze for the bacon, whisk the maple syrup, mustard, cayenne, and the remaining ½ teaspoon of kosher salt in another small bowl.

For making plain bacon, divide the bacon between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake the bacon, rotating the baking sheets front to back and top to bottom halfway through, until it is brown and crisp, about 35–50 minutes (depending on the thickness of the bacon). Transfer the bacon to paper towels to drain.

For flavored bacon, generously sprinkle the desired amount (you’ll have enough rub and glaze for 1 lb. bacon each) with rub or brush with glaze about 5 minutes before the bacon is done cooking. The rub should be melted and bubbling and the glaze should look thick and caramelized.

Arrange the bacon on a large platter and serve it with lettuce, tomatoes, toast, avocados, mayonnaise, sea salt, and pepper alongside for building sandwiches.

Okay, I know I said that this was good for summertime and then the recipe says to put the oven on for 45 minutes. You do have some options here for making the bacon and you can always fry it if you prefer, but I find putting it in the oven on a rack keeps it from sitting in too much grease and makes it crisper. It also lets you cook a large batch of it all at once, which is perfect for sandwiches. Personally, I didn’t try any of the flavored bacon, but the brown sugar rub sure sounds good and it is one I am going to try. I like my BLT pretty basic with one exception – I do like avocado on it. I want crispy bacon, some romaine lettuce or spring mix, good mayo, fresh tomatoes and some nice bread and I am all set. I used spring mix on my BLT along with the avocado and some local tomatoes and I used my favorite homemade bread for the sandwich, though any bread you really like is going to be perfect for you. You can serve this alongside some potato salad, coleslaw or just some chips and you are good to go. I had a basic coleslaw I made myself that I’ll share the recipe for another time. I only made a pound of the bacon, which is more than enough for the three of us for sandwiches and it was a great dinner. I actually got some thick cut bacon from the Fresh Market for this one instead of the usual Smithfield’s I buy and it was awesome. With so many choices on how you want to serve this one, you can do lots of great things with it. Is it the ultimate BLT? If it’s not, it’s pretty darn good anyway.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on July 6, 2016 in Breads, Cooking, Dinner, Lunch, Pork, Sandwiches

Tags: BLT, BLT recipe, BLT sandwiches, bon appetit, Bon Appetit Ultimate BLT, sandwiches for dinner, The Ultimate BLT

(Blueberry) Turnover a New Leaf

04 Jul

Turnovers are one of those pastries that seem to fit in just about anywhere. They can be tasty for breakfast, make for a fantastic brunch item and can be the centerpiece of your meal as a really nice dessert. While most of us are probably used to having apple turnovers, and they certainly are a classic that you can make yourself, buy frozen in the stores and heat up or get from your local bakery (if you’re lucky enough to have such a thing in today’s world). I love a good apple turnover, but getting good apples for turnovers is not an easy thing to do this time of year. Instead, now is the perfect opportunity to use some of the great summer fruit that is available. Blueberry is always a favorite of mine for pies, so why not for a turnover as well? This recipe from Bon Appetit is for blueberry-blackberry turnovers, but since I didn’t have any blackberries on hand (and while I love blackberries, Sean and Michelle are not big fans of the seeds) I decided to just go with blueberry and make the turnovers that way.

Blueberry Turnovers

For the Turnovers:

1 1/2 cups fresh (or frozen, thawed) blueberries

2 teaspoons finely grated peeled ginger

2 teaspoons fresh lime juice

¼ teaspoon kosher salt

2 tablespoons all-purpose flour, plus more for the surface

1 large egg, beaten to blend

¼ cup heavy cream

1 store-bought pie crust, or your favorite pie dough recipe

For the Glaze and Assembly:

1½ cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

For the turnovers, pre-heat the oven to 350 degrees. Toss the blueberries, sugar, ginger, lime juice, salt and 2 tablespoons of flour in a medium bowl until the ingredients are combined. Beat the egg and heavy cream in a small bowl until no streaks remain.

Roll out the pie dough on a lightly floured work surface to a 15 x 10-inch rectangle. Cut a thin border around the dough to square off the edges. Cut the dough in half lengthwise and then in thirds crosswise to form six 5-inch squares. Brush the edges of the dough with the egg mixture, then mound about ¼ cup of the blueberry filling in 1 corner of each square. Working with 1 square at a time, fold the corner opposite the filling up and over to create a triangle; press the edges with a fork to seal the edges. Place the turnovers on a parchment-lined baking sheet and brush them with the remaining egg mixture. Cut about a 1-inch-long slit in the center of each turnover. Bake until the pastry is golden brown and juices run from the slits, about 35–45 minutes. Let the turnovers cool on a baking sheet until they are just slightly warm.

For the glaze and assembly, whisk the powdered sugar, vanilla, and the salt in a large, wide bowl. Whisking constantly, add warm water a tablespoonful at a time until the glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).

Working one at a time, dip the top sides of the slightly warm turnovers into the glaze, letting the excess drip back into the bowl. Transfer the turnovers to a wire rack and let them sit until the turnovers are cool and the glaze is set, about 30 minutes.

I loved the way they turned out, but I have to admit I did make a mistake along the way while I was making them. I did not pay close enough attention to the direction when I was cutting the dough the first time and cut it incorrectly, leaving me with small squares I couldn’t do turnovers with. Instead, I turned those small squares into hand pies and went with those instead. Luckily, I was using store-bough pie dough and had another sheet that I could do them with again. I paid better attention this time and got the turnovers right. They turned out really well, with just the right amount of blueberries. The mix of the ginger and blueberries gave good flavor too that everyone seemed to like. The recipe makes 6 turnovers if you do it right and if you wanted hand pies instead, just cut the squares smaller and use one square for the top and the other for the bottom, crimp the edges and you are good to go. With the glaze on the hand pies they turn out just like the Drake’s fruit pies I love (if you live in the Northeast you know Drake’s pies).

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, have a happy 4th of July with friends and family, and enjoy your meal!

Leave a comment

Posted by MikeG on July 4, 2016 in Breakfast, Brunch, Cooking, Dessert, Fruit, Picnic Fare, Pie

Tags: Blueberry Hand Pies, blueberry turnovers, blueberry-blackberry turnovers, bon appetit, Bon Appetit blueberry turnovers, fruit turnover recipe, hand pies

Don’t Take it Off! Skin-On Crispy Chicken Cutlets with Tomato Panzanella

01 Jul

When it comes to cooking chicken, boneless, skinless chicken breasts seem to be what everyone really wants to use. They are the healthier option when it comes to eating chicken and in my family it is Sean’s personal favorite for a meal. The problems I have with boneless chicken breast are one, they are often the most expensive chicken pieces in the store and two, you really need to do a lot to them to add some flavor to them. Don’t get me wrong – I love boneless breasts, but I find the thighs have more flavor to them. When I do use boneless breasts it is very often in chicken salad, a stir-fry or in soup. However, lately I have been going a different route with chicken. I find that I buy a whole chicken and butcher it up myself into pieces. This is often cheaper than buying boneless chicken and only takes a few minutes to do if you have a good boning knife and cleaver. I also buy bone-in breasts when they are on sale and then just take the breast meat off the bone with my boning knife and save the bones in the freezer for when I have enough to make some chicken stock. This gives me everything I want. So when I saw this recipe from Bon Appetit for crispy chicken cutlets with tomato panzanella it sounded great. I could leave the skin on the chicken breasts, Sean gets the white meat he wants and we get great flavor – everyone is happy.

Crispy Chicken Cutlets with Tomato Panzanella

¼ small onion, thinly sliced

3 tablespoons distilled white vinegar, divided

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, divided

1 cup torn country-style bread, (from about ¼ small loaf)

2 skin-on, bone-in chicken breasts

2 tablespoons vegetable oil

1 pound cherry tomatoes

Pinch of sugar

¾ cup parsley leaves with tender stems

Combine the sliced onion and 2 tablespoons of the vinegar in a small bowl. Season the onions with salt and pepper and set the bowl aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the torn bread; season it with salt and pepper. Cook, tossing the bread, until it is golden brown, about 5 to 8 minutes. Transfer the bread to a medium bowl. Wipe out the skillet.

Using a thin, sharp knife, cut the bones and cartilage from the chicken breasts. Save the bones to use for making stock at a later time. Pound the chicken between 2 sheets of plastic wrap until it is about ¼” thick; season the chicken with salt and pepper.

Heat 1 tablespoon of vegetable oil in the empty skillet set over medium-high heat. Cook 1 chicken breast, skin side down, until it is golden brown and nearly cooked through, about 4 minutes. Turn the chicken breast and cook it until it is cooked through, about 1 minute more; the second side will not brown. Transfer the chicken breast to a platter. Repeat the process with the remaining chicken cutlet and 1 tablespoon of the vegetable oil (there is no need to wipe out the skillet).

Cut half of the tomatoes in half. Heat 2 tablespoons of the olive oil in the same skillet set over medium-high heat. Add the whole tomatoes; season the tomatoes with salt and pepper. Cook, tossing occasionally, until the tomatoes are lightly blistered and starting to burst, about 5 minutes. Toss in the sugar and the remaining 1 tablespoon of the vinegar. Transfer the tomatoes to the bowl with the croutons. Add the pickled onion with the pickling liquid, the halved tomatoes, parsley, and the remaining 2 tablespoons of the olive oil and toss it all together. Serve the chicken with the panzanella spooned over it.

This is a great weeknight meal that does not take a lot of effort. I did not have cherry tomatoes on hand that day but I did have some whole tomatoes that I cut up to use instead, though I think the cherry tomatoes would make it better. Pickling the raw onions helps to take out a lot of the bite that raw onions often have, but if you are not a fan of raw onion you can always leave it out. You might want to try it with red onion instead. I find red onion more pleasing when it is raw or pickled. The chicken was done nicely and the crispy skin really added to the flavor of the dish. If you are a stickler for boneless chicken and don’t want the skin you can always leave it off and cook it that way, but I think in this recipe it loses something without the skin. I used torn-up bread from my favorite bread recipe since I make that bread all of the time, but any french bread our sourdough or anything like that will do nicely. I served it with some green beans and leftover mashed potatoes, though you don’t need any potatoes at all with this meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on July 1, 2016 in Cooking, Dinner, Poultry, Salad, Uncategorized

Tags: bon appetit, Bon Appetit chicken cutlets with tomato panzanella, boneless chicken breast recipe, chicken cutlets with tomato panzanella, crispy chicken cutlets with tomato panzanella, skin-on boneless chicken breasts, tomato panzanella

45 Memorial Day Side Recipes – Bon Appétit

26 May

Memorial Day weekend is right around the corner and that means picnics, cookouts and parties start to kick in for the summer. If you are planning your Memorial Day weekend meals now or are going to a party and want to bring something, Bon Appetit has 45 ideas for all kinds of salads, slaws, pickles and all kinds of fantastic side dishes that can be perfect for you. Check it out!

Source: 45 Memorial Day Side Recipes – Bon Appétit

Leave a comment

Posted by MikeG on May 26, 2016 in Appetizers, Beans, Condiments, Cooking, Cooking Websites, Dinner, Dressings, Pantry, Pasta, Picnic Fare, Potatoes, Produce, Rice, Salad, Side Dishes, Vegetables

Tags: 45 Memorial Day side recipes, Barbecue side dishes, bon appetit, Bon Appetit 45 side dish recipes, Memorial Day side recipes, side dishes for cookouts, side dishes for Memorial Day, side dishes for picnics

48 Memorial Day Dessert Ideas – Bon Appétit

21 May

What makes a great barbecue besides family, fun and food on the grill? An awesome dessert of course. There are all kinds of great dessert options you can try that go beyond the standard fruit salad or store-bought pie. Bon Appetit has 48 Memorial Day desserts for you to try, but these desserts are great for any summer get-together. Check it out and give them a try!

Source: 48 Memorial Day Dessert Ideas – Bon Appétit