Chicken Francese

Posted on 23 March 2024 by patty

Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.

Note 1: If you want to omit the wine, you can substitute it with chicken stock.

Yummy Banana Bread

Posted on 27 March 2022 by patty

YIELD 4 mini loaves

5 to 6 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
2/3 cup (76g) butter, unsalted or salted, melted
1 teaspoon baking soda (not baking powder)
1 pinch salt
1 1/2 cup (150g) sugar
2 large egg, beaten
2 teaspoon vanilla extract
3 cups (205g) all-purpose flour

Preheat the oven to 350°F (175°C), and butter a 4 x 8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. I started to check at about 40 min baking time. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked..
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Posted on 22 March 2022 by patty

Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.