Eggs

“Don’t put all your eggs in one basket!”

Annie called out to Eddie.

Have your way.

Push the rest of us off.

Don’t be mean.

Easter is for everyone.

Not just for you!

015 1962

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Trifecta

This was written for the Trifecta weekend challenge, which was to write exactly 33 words including an idiom somewhere within.

Click on the tricycle to direct you to the Trifecta Blog website.

http://www.trifectawritingchallenge.com

An alternative to Easter ham – Italian Chicken Piccata

It’s spring and the weather is sunny one day and stormy the next. This is the last time before summer hits that we will feel comfortable heating up the kitchen and making an Italian meal.

Being that it is Easter this weekend I will focus on Chicken Piccata – the second Italian Chicken out of four that I have challenged myself to make. I had never made this dish but the ingredients are  just what we imagine spring to be, light and sunny. So if you are sick of ham or lamb and are looking for something EASY to make, try this dish.

What makes chicken piccata is the sauce. Lemon and capers; the tart and the salty. After my inaugural try, I was amazed at how easy it was to pull the dish together. 

This recipe came from The New Best Recipe (2004), the cookbook is from the editors of Cook’s Illustrated home of America’s Test Kitchen. I searched the internet to check out other versions of Chicken Piccata. Some chefs breaded the breast cutlets but I thought it looked too heavy for a light lemony sauce.

If you read my last entry on Chicken Marsala, you will see that this recipe starts out similarly.

Chicken Piccata

You start with 4 chicken breasts. I am now in love with boneless chicken thighs because they are cheap and remain moist even after cooking. You could substitute the chicken breasts for thighs and get smaller portions. 

4 chicken boneless breasts, 1 cup of flour and 2 TBSP vegetable oil.
Floured chicken breasts

 Heat the oil in the skillet medium-high heat. When the oil is shimmering place the floured cutlets in cooking until golden brown, about 3 minutes each side.

 
Chicken breasts golden brown

Transfer the chicken to a heated plate in a 200 degree warm oven while you make the sauce.

The ingredients for the sauce are: 1 lemon, 1 TBSP oil, 1 minced shallot, 2 TBSP capers, 1 Cup chicken broth, 4 TBSP butter and optional ingredient 2 slices of pancetta sliced into thin strips.

 

Now in the pictures you can see my chopper/mincer. I only use this for nuts,onions or in this case, shallots, when I need them uniform and finely chopped. This is a light sauce so no one wants a chunky onion to bite into.

The recipe advises to cut the lemon pole to pole (that was a first for me to see it described that way), into 6-8 slices which I did in the picture above. The lemon slices go into the sauce and the other half of the lemon is juiced to add later. Mince the shallots and add to hot skillet with 1 TBSP oil then add the pancetta. Next time I make this recipe I’m going to cook the pancetta first and get it a little crispier and then add the shallots. The shallots become translucent very quickly.

 

Add the lemon slices and chicken broth and bring to a simmer for 4 minutes to reduce the liquid. Then add the remainder of the lemon juice and the capers, again simmering until the liquid becomes reduced, about 2 more minutes. Remove the pan from the burner and add the 4 TBSP of butter and swirl to melt. Place the chicken cutlet on serving plate and spoon the sauce atop as below.

Voila! Chicken Piccata.

I might just bring this to an Easter Brunch this Sunday. I will probably serve it on a bed a spaghetti with asparagus on the side. The spaghetti could be tossed with olive oil and parmesan cheese or maybe a basil pesto before placing the chicken atop. Happy Spring and Happy Easter!

Hello my name is Patty, I’m a candy addict

It’s the middle of the afternoon, I just finished lunch. The gum I’m chewing just isn’t cutting it. I scrounge around my desk drawer, then my purse. I’m looking for a lost M&M or Smartie that may have dropped out. But alas, the mining expedition came up dry.  I chew a new piece of gum to keep the taste buds happy. Running to the vending machine will waste time. Get on with it, get back to work.

It’s been a couple of weeks since Valentine’s day and I’m still thinking about candy. There are four holiday events during the year when the candy has themes and is overflowing entire aisles devoted to: Halloween, Christmas, Valentine’s Day and Easter. From October to April it is candy, candy, candy. It’s one holiday rollng into another and the candy is plentiful.

At my Weight Watchers meeting, the leader admitted she was a sugar-holic. She described how she was told that the only way to get over her addiction was to go to the candy aisle and confront the sugar. She failed miserably because she left purchasing bags of candy. Going near the candy aisle was the equivolent of being an alcoholic, you can’t have just one Snicker bar.

I’ll admit I never thought too much about candy until it was always around. I have a friend at work who will slide me a bag of sour gummies or Willy Wonka Nerds. I guess that is how any addiction starts; it is a socially acceptable introduction. It breaks up the monotony of the workday. Everyone is doing it.

Most people need to watch what they eat and I am one of them. I can’t eat on a unlimited basis because it takes me down a spiral of unhealthiness. Being overweight took a toll on my ego many years ago. I climbed out of that hole but, it is a day-to-day challenge. It takes a great deal of discipline from deep down inside me to temper the cravings. 

There is something about that sugar rush on my tongue. It’s like a party in my mouth. I become unconscious. And then I get sick. Why did I eat that?

My name is Patty and I’m a candy addict.