GRILLED TERIYAKI CHICKEN THIGHS

I can't believe I didn't post this recipe on here sooner. It is a family favorite and came to us from our friend Jared Haleck. Chicken thighs are so much more forgiving than breast meat is--you can overcook them but they don't dry out like white meat does. Make sure to marinate them for at least an hour before grilling. Try it today!

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 cloves garlic, minced

2 tsp. finely grated ginger (or 1/2 tsp. ground ginger)

1/4 tsp. crushed red pepper flakes

2 pounds boneless, skinless chicken thighs, trimmed of some excess fat

Toasted sesame seeds (optional)

In a resealable bag or shallow bowl, combine the soy sauce, sugar, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Add the chicken, tossing to coat. Marinate for at least one hour or up to 24 hours. 

Heat the grill to medium-high. Place the chicken on the grill and cook until brown and golden, 4 to 5 minutes. Flip the chicken and grill until cooked through, about 5 minutes longer. Sprinkle with sesame seeds and serve. We like to serve ours with rice, broccoli, and extra soy sauce.

CREAMY BEEF AND SHELLS

Quick and easy and cheap meal that the whole family liked.

8 ounces medium pasta shells

1 tablespoon olive oil

1 pound ground beef

1/2 medium sweet onion, diced

2 cloves garlic, minced

1 teaspoon Italian seasoning

2 tablespoons all-purpose flour

2 cups beef stock

1 (15-ounce) can tomato sauce

3/4 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 

Remove the beef to a plate, then add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes. Stir in cheese until melted and season to taste with salt and pepper.

HONEY LIME CHICKEN ENCHILADAS

This is the current favorite enchilada recipe in our house. In fact it's the only enchilada recipe Truman will eat. He is apparently anti-red sauce enchiladas. Recipe from Mel's Kitchen Cafe.

6 tablespoons honey

5 to 6 tablespoons lime juice (2 to 3 large limes)

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon coarse, kosher salt

1/4 teaspoon black pepper

2 pounds chicken, cooked and shredded - about 4 cups total (I use a breast, thigh, and leg of a Costco rotisserie chicken)

Corn tortillas (about 15-20--or you can substitute flour tortillas)

4 cups (about 1 pound) shredded Monterey jack cheese (or a combo of cheddar and Monterey Jack)

16 ounces green enchilada sauce (I use a 15 oz. can of Hatch brand sauce)

1 cup heavy cream, sour cream, or half-and-half (I use cream)

Additional Toppings (optional): sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.

Lightly grease a 9x13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.

Mix together the marinated chicken and 3 cups of the shredded cheese. Fill each tortilla down the middle with chicken and cheese mixture, roll up like a burrito, and place seam side down in prepared 9x13 pan. Mix the remaining enchilada sauce with the cream. Spread sauce evenly on top of the enchiladas and sprinkle with remaining 1 cup of cheese. 

Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

**Freezer directions: bake at 350 covered for one hour, then uncovered for 30 minutes.

SLOW COOKER MEATLOAF

I have never been a fan of meatloaf but I really like this recipe. Dan loves it and requests it on Father's Day and his birthday. Recipe from America's Test Kitchen.

serves 6-8

18 saltines

4 ounces white mushrooms, trimmed

3 tablespoons milk

1 1/2 tablespoons Worcestershire sauce

4 teaspoons soy sauce

1 teaspoon salt

3/4 teaspoon pepper

1 shallot, minced

1 tablespoon vegetable oil

2 garlic cloves, minced

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 large eggs

1 pound ground pork

1 pound 85 percent lean ground beef

6 tablespoons ketchup

1 tablespoon packed brown sugar

Process saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Transfer to large bowl. Combine shallot, oil, garlic, thyme, and cayenne in small bowl and microwave until softened, about 90 seconds, stirring halfway through cooking. Whisk shallot mixture and eggs into saltine mixture.

Add pork to saltine mixture and mix until thoroughly combined. Add ground beef and knead until well combined. Fold 18-inch square of heavy-duty aluminum foil in half to make 18 by 9-inch strip. Form meat mixture into 9 by 4-inch loaf and place crosswise over center of strip. Using foil as sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, about 4 hours on low.

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk ketchup and sugar together in bowl. Using sling, transfer meatloaf to rimmed baking sheet and brush with glaze (I also scrape away and discard the fat that collects at the bottom edges of the meatloaf). Broil until glaze is bubbly and spotty brown, 5 to 7 minutes. Transfer to serving dish (discard sling), tent loosely with foil, and let rest for 15 minutes. Slice and serve.

INSTANT POT "BAKED" ZITI

This "baked" ziti recipe was a big hit in my house. I have been a bit of an Instant Pot skeptic but this one worked out really well. To avoid burning anything make sure you spray the inside of your cooker with spray oil and don't stir the ingredients together; just layer them. Recipe from Mel's Kitchen Cafe.

2 cups low-sodium chicken broth

2 cups heavy cream 

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

16 ounces uncooked ziti pasta (I like rigatoni better)

15-ounce can crushed tomatoes

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1/2 to 1 cup freshly grated Parmesan cheese

Fresh basil, for serving (optional)

Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.

Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.

Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed (take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the Instant Pot cooking time would be 4 minutes).

Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly. Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.

Optional: You can add a pound of ground beef or Italian sausage to this recipe. Cook the meat on the sauté function with a little salt and pepper, drain the grease, and proceed with the recipe, leaving the meat in the pot to cook with the rest of the dish (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).

ROASTED CHICKEN THIGHS

This is my favorite way to cook chicken thighs--please note that they need to be bone-in, skin-on. The meat is moist and flavorful and the skin gets crisp and crackling.

Chicken thighs, bone-in and skin on

Kosher salt

Ground black pepper

Dried parsley, rosemary, or thyme (optional)

Adjust oven rack to middle position and preheat the oven to 425°F. Trim excess skin from each thigh, making sure to leave skin on top of the meat. Season the chicken on both sides with salt and place in a baking dish skin-side up. Sprinkle pepper and dried herb of choice (if desired) over the tops of the chicken and bake for 45 minutes.

Good with potatoes and a veggie.

CREAMY WHITE CHICKEN CHILI

This is a recipe from the blog Mel's Kitchen Cafe. A friend served this meal to our family and we have loved it since then! I always double the recipe for our family. I also use a rotisserie chicken from Costco in place of the boneless skinless chicken breasts called for. It is tasty with diced avocado and tortilla chips on top. Enjoy!

serves 4-6

1 tablespoon oil (I use extra-light olive oil--not the same as extra virgin olive oil)

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
Salt and pepper

1 medium onion, chopped (about 1/2 cup)

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)

2 cans (4 ounces each) chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy cream

Fresh cilantro, for garnish (optional)

Shredded cheese, tortilla chips, other toppings (optional)

Stovetop Directions: Season the cut-up chicken breast pieces with salt and pepper to taste. In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it's okay if the chicken isn't cooked all the way; it will cook through in the next step).

Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes. Remove from the heat; stir in the sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.

Slow Cooker Directions: Season both sides of the chicken breasts with salt and pepper to taste. In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces). Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!

Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.

Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.

In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili warm through on low temperature. Serve.

CHICKEN TACOS

I made this up a couple nights ago when I needed a quick meal using chicken breast. You could obviously double this quite easily if you have more mouths to feed or want some leftovers.

serves 2-4

2 boneless, skinless chicken breasts, diced
Taco seasoning, to taste
1 Tb. light-colored cooking oil (extra-light olive oil, coconut oil, etc.)
1 (8 oz.) can tomato sauce
1 tsp. brown sugar

Spread the diced chicken breast (I like a small dice so it's easy for my kids to eat) out on a cutting board and sprinkle evenly with taco seasoning. Using your hands (or a spoon if you prefer) toss the chicken around so the pieces are evenly seasoned and coated.

Heat the oil in a 12-inch nonstick pan over high heat until just smoking. Add the chicken and cook over high heat until all pieces are browned. Add the tomato sauce and brown sugar and a little more taco seasoning (probably 1/4 to 1/2 tsp.) and simmer until the sauce is slightly thickened and reduced, about 3 minutes.

Serve in taco shells with shredded lettuce, shredded cheese, diced tomato, and sour cream, hot sauce, or whatever toppings your family prefers!

HAMBURGER SOUP

This is a halved and slightly adapted version of The Pioneer Woman's hamburger soup. My boys love it. 

1 pound ground beef (anything from 1 to 1 1/2 pounds is fine)

1 medium onion, diced (about 1 cup)

1 stalk celery, diced

2 medium-sized cloves garlic (or 1 large clove), minced

1 (14.5 oz.) can diced tomatoes

1 1/2 cups beef Stock or beef broth, plus more as needed

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 carrots, peeled and sliced

2-3 red potatoes, cut into 1" chunks (you don't have to peel them if they're well-washed)

1 1/2 Tb. tomato paste

1/2 tsp. salt (plus more to taste, if needed)

1/2 tsp. black pepper

1 tsp. dried parsley

1/4 tsp. oregano

1/8 tsp. cayenne pepper

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy," add more broth and heat through. Taste and adjust seasonings, adding more salt if needed.

CROCKPOT WEEKNIGHT BEEF CHILI

This is the official favorite chili recipe in our house. It's nothing fancy but everyone loves it. I often serve it on top of Fritos with shredded cheese and sour cream on top (AKA "Frito Pie") but we love it with cornbread as well. This recipe is slightly adapted from America's Test Kitchen's Weeknight Beef Chili.

serves 8-12

2 slices high-quality sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds 85% lean ground beef (90% lean works great too)

Salt and pepper

3 Tb. oil (I use extra-light olive oil, any light-colored oil will do)

1 large yellow onion, diced fine (about 2 cups chopped onions)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1/2 tsp. chipotle chili powder

1 (28 oz.) can tomato puree

1 (28 oz.) can diced tomatoes

2 (15 oz.) cans dark red kidney beans, drained and rinsed

3 Tb. soy sauce

1 Tb. brown sugar

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in large pot over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, red pepper flakes, and chipotle chili powder and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink. Stir in tomato puree, scraping up any browned bits in the pot; transfer to slow cooker.

Stir diced tomatoes, beans, soy sauce, and sugar into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Season with salt and pepper to taste and serve.

BEEF WITH BROCCOLI

Be sure to slice the beef thin against the grain to prevent it from becoming tough. This recipe is from the cookbook "America's Test Kitchen: The Best 30-Minute Recipe." Make sure you start your rice before you start this recipe--it comes together quickly.

serves 4

1 pound flank steak, cut into thin strips
2 tsp. soy sauce
2 Tb. cooking oil of choice (I like extra light olive oil)
8 oz. bize-sized broccoli florets (3 cups)
1/2 cup water
1 bell pepper, sliced (I like red. Orange and yellow will work as well)
1 (8 oz.) can water chestnuts, drained
3 garlic cloves, minced
1 Tb. grated fresh ginger

Ingredients for Orange-Sesame Sauce:
1/2 cup orange juice (fresh squeezed is best)
1/4 cup low-sodium chicken broth
1/4 cup soy sauce
2 tsp. sesame oil
2 tsp. corn starch

Directions for Sauce:
Combine ingredients in medium bowl and use as directed in recipe below.

Directions for Beef:

Toss steak with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking. Add beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. (While beef cooks, prepare sauce. See directions above.) Transfer beef to clean bowl.

Add 1 more tablespoon of oil to pan and return to high heat until shimmering. Add broccoli and water to pan, cover, and cook until bright green and slightly tender, about 2 minutes. Remove lid, add bell pepper and water chestnuts, and continue to cook until vegetables are tender, about 3 minutes.

Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked beef. Whisk sauce to recombine, add to pan, and bring to a simmer. Cook sauce until thickened, 1 to 2 minutes. Serve immediately over rice.

HAWAIIAN HAYSTACKS (UPDATED)

UPDATE (08/10/15)
I have come up with a much better version of this recipe that eliminates the cream of chicken soup. It is still very easy but tastes much better. I'll still leave the cream of chicken recipes up in case anyone wants to use those.

From Scratch:

2 boneless, skinless chicken breasts

Salt and pepper

1 Tb. cooking oil (I use extra light olive oil but any light oil will do)

2 Tb. butter

2 Tb. flour 

1 cup low-sodium chicken broth

1/4 cup heavy cream

Pat the chicken dry with paper towels and season both sides with salt and pepper. Preheat your cooking pan over medium-high heat until cooking oil is barely smoking. Cook chicken, without moving it, until nicely browned, then flip and cook until other side is browned and chicken is cooked through. Remove chicken to a plate and plate pan back on the heat.

Lower the heat to medium-low and add butter to the pan. When melted, add flour and whisk together until fully incorporated, then cook for 1-2 minutes. Whisk in the chicken broth until all the lumps of the butter-flour mixture are smoothed out, scrape up any browned bits out of the pan, and let come to a simmer. Add the cream and season to taste with salt and pepper.

Shred or cube the chicken breast and add to the sauce. Serve over rice with any combination of the toppings listed at the bottom.

Cream soup version, stovetop instructions:
2 chicken breasts, cooked and shredded
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

In a medium saucepan, add the cream of chicken soup and chicken broth and bring to a simmer. Continue to simmer until mixture reaches desired consistency and thickness. Add shredded chicken; stir to combine and continue to cook until chicken is heated through.

Serve on top of cooked rice with any combination of toppings.

Cream soup version, crockpot instructions:
2 chicken breasts, fresh or frozen
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

Put the chicken, cream of chicken soup, and chicken broth in the crockpot and cook for about four hours on high. Shred the chicken with two forks and serve.

Optional Toppings:
Diced tomatoes
Diced green or red bell pepper
Grated cheddar cheese
Minced cilantro
Pineapple chunks
Green onions
Chow mein noodles

MAKE-AHEAD BREADED CHICKEN CUTLETS

This recipe makes a good heat-it-and-eat-it meal. It is meant to be made and frozen for future use and convenience. Recipe is from Martha Stewart Living magazine.

4 cups plain panko breadcrumbs
1/4 cup extra-virgin olive oil
1 tsp. coarse salt
4 large eggs
2 pounds chicken cutlets (about 10)
Salt and pepper
1/3 cup all-purpose flour

Preheat oven to 400 degrees. Toss panko, olive oil, and coarse salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely and then crush a few handfuls, to help crumbs adhere to chicken in next step.

Whisk eggs in a bowl. Pat dry chicken cutlets and season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment paper in between each layer. Freeze two hours, then transfer to resealable plastic bags and return to freezer. Best if used within 1 month.

To bake: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. If cutlets are not frozen, bake 8 to 10 minutes.

Ways to serve:
- Plain with dipping sauce of choice

- Chicken parmesan (Bake cutlets, top with marinara and mozzarella, put under broiler in oven until bubbly.)

- Chicken Milanese (Bake cutlets. Toss arugula greens with lemon juice, extra-virgin olive oil, coarse salt, and pepper. Top baked cutlets with salad and Parmesan shavings and serve with lemon wedges on the side.)

- Chicken tacos (Slice baked cutlets into strips and layer onto toasted tortillas with avocado, pico de gallo, sour cream, etc.)

- Chicken sandwich (Top baked cutlets with slice of cheese and melt under broiler. Serve on buns with mayo, bacon, lettuce, tomato, etc.)

CLASS FOUR: FLAVOR

The post for this class is going to differ a bit from previous ones because I will not be posting very many recipes. In preparing for this class I really felt that the things we would discuss would be best taught in the class itself so forgive me for only posting five new recipes!

I do want to emphasize that it doesn't take a lot to make just about any food taste really good. Meat and vegetables really only need salt, pepper, and a cooking method that brings out the flavor of the food. Of course one can get more adventurous and experiment with spices, sauces, and marinades, but for many dishes it isn't a necessity.

Also of paramount importance is the simple fact that fruits and vegetables taste best when they are in-season. Here in Utah, a peach purchased in December will not in any way compare to a peach purchased in August. Tomatoes in the spring and winter do not taste anything like a freshly picked tomato harvested in late summer. 

The reason for this is simple: foods taste best when they are allowed to ripen fully before being picked. Much of the produce in the grocery store that we buy in the off-season is shipped over great distances and therefore cannot be picked at its peak or it would rot before arriving. It is an amazing convenience to be able to buy almost any fruit or vegetable at any given point in the year, but you cannot expect foods that are out of their growing season to taste as good as they would in-season. Additionally, foods that are allowed to ripen fully before harvest have a greater vitamin and mineral content and are actually healthier for you than those purchased out-of-season. Is it any surprise, then, that the phrase "in the season thereof" is used twice in our church's standard for health (D&C 89:11)?

In class we discussed searing, brining, toasting, and roasting. Here's a quick refresher on those terms:

Sear: to cook something at a high temperature, resulting in browning and caramelization of the foods' natural sugars

Brine: a water and salt (and sometimes sugar) solution used for soaking various meats (typically chicken, turkey, pork, and some seafood), thereby resulting in more juicy, tender meat

Toast: to cook in an open dry heat environment (such as a skillet on the stovetop) for a relatively short period of time, resulting in browning

Roast: to cook in a closed dry heat environment (such as an oven) for a long period of time, resulting in browning and caramelization of the foods' natural sugars

Here are the recipes from my class four demonstration:

BUTTERED CARROTS

ROASTED CAULIFLOWER

BRINED PORK CHOPS

HOMEMADE MAC AND CHEESE (this was demonstrated for two purposes: toasting breadcrumbs and for teaching what you can do with a roux--in this case we turned the roux into béchamel and then into cheese sauce)

CHICKEN NUGGETS (I didn't demonstrate these, but I'm adding them here because it is a recipe that uses a quick 30-minute brine to inject flavor and moisture into chicken. My boys love them.)

CHICKEN NUGGETS

My boys love these. Don’t brine the chicken much longer than 30 minutes or it will be too salty. To crush the panko, place it inside a zipper-lock bag and lightly beat it with a rolling pin. This recipe doubles easily and freezes well.

serves 4

1 1/2 pounds boneless, skinless chicken breasts
2 cups water
1 tablespoon plus 1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup all-purpose flour
1 cup panko bread crumbs, crushed 
2 teaspoons onion powder
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
3 egg whites (here's a link on how to separate egg whites from yolks)
4 cups peanut or vegetable oil

• Cut each chicken breast into evenly sized ½-inch-thick pieces (they can be any shape you want; just make sure the thickness of all the pieces is pretty uniform so they cook properly). Whisk water, 1 tablespoon salt, and Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered, for 30 minutes.
• Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, 1 teaspoon salt, pepper, garlic powder, and baking soda in a shallow dish. Whisk egg whites in a second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don’t discard flour-crumb mixture). Let sit 10 minutes.
• Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven or stockpot over medium-high heat to 350 degrees (use the link to see how to gauge oil temperatures for deep frying without a thermometer). Return chicken to flour dish and turn to coat, pressing flour-crumb mixture gently to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Return oil to 350 degrees and repeat with remaining chicken.
• MAKE AHEAD: Cool fried nuggets, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Place nuggets on rimmed baking sheet and bake, flipping once, until heated through, about 15 minutes.

BRINED PORK CHOPS

Brining the pork chops an hour ahead of time makes them much less likely to dry out in the pan. It forces salt and water into the meat, resulting in juicy, tender, flavorful chops. 

You can choose any cut of pork chop you prefer but be aware that different cuts are sliced to different thicknesses. I prefer to choose chops that are about 1-inch thick. Thinner cuts are fine but you may want to brine them for less time so they aren't too salty. 

6 cups cold water

3/4 cup brown sugar, firmly packed

1/4 cup table salt

4 boneless pork chops, about 1-inch thick

Ground black pepper

Cooking oil of choice (For pork chops, nothing is better than leftover bacon fat. Truly. Butter is good too.)

In a gallon size ziploc bag combine the water, brown sugar, and salt. Mix inside the bag until the salt and sugar dissolve, then add the pork chops and seal the bag, making sure to squeeze out as much air as possible. Brine for 1 hour in the refrigerator.

After brining, remove the pork chops and pat dry with paper towels. Season both sides with a little pepper.

Heat 1 tablespoon of oil over medium-high heat in a large skillet until shimmering. Cook chops until well-browned, being very careful not to overcrowd your skillet (cook in two batches, if necessary). The chops should not touch each other in the pan or they will steam instead of sear. Once the first side is nicely browned, turn the chops over, turn heat on stove to low, and continue to cook until the meat is cooked through. (Here's a guideline on pork doneness. If using a thermometer, safe temperature for pork chops needs to be at least 145 degrees. If you don't have a thermometer and want to check for doneness you can cut into the thickest portion of the meat--the meat can be a light pink, not dark pink. Don't cook too long or the pork chop will be dry and tough.)

BUTTERED CARROTS

serves 6-8

3 Tb. unsalted butter
2 pounds carrots, peeled and cut diagonally into 1/4-inch thick slices
Salt and pepper
2 Tb. finely chopped fresh chives (optional)

Melt butter in a large skillet over medium heat. Add carrots and 1/2 tsp. salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.

Remove lid, add 1/4 tsp. pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with chives and season with salt and pepper. Serve.

ROASTED CAULIFLOWER

My boys love this recipe. Cooking cauliflower in this way really brings out a delicious toasty flavor because it browns on the baking sheet.

1 head cauliflower, cored and cut into relatively even-sized florets
Extra-virgin olive oil
Salt and ground black pepper (I like to use Kosher salt)

Preheat oven to 400 degrees. Spread the cauliflower out evenly over a baking sheet and drizzle with oil, salt, and pepper. Toss to coat the pieces evenly and bake for 25-30 minutes, or until pieces are tender and tops are light brown. Serve immediately.

Optional: After baking, sprinkle a little freshly grated Parmesan cheese on top and finish with a few squirts of fresh lemon juice.