You won’t have to worry about vampires if you make these dishes for dinner.
Just the titles of the recipes had me hankering to try them.
“Crunchy Honey Double Garlic”. Wow! That sounds so good….and it is. Cutlets of chicken get dredged in super spiced flour, dipped in egg and then back in the spice mixture so that every inch is thickly coated. The breasts are pan-fried until crisp and then for the ultimate flavor touch, they are dipped in a sweet honey-garlic-soy sauce.
You can serve the chicken with noodles or rice or go the more interesting route with the Garlic Rubbed Roasted Cabbage Steaks.
I have never prepared cabbage in this way before, but I will again. Just slice it and drizzle with oil and garlic before roasting until it is crisp outside. The inside stays soft and a lovely garlic taste permeates all.
4 large boneless chicken breasts, pounded to 1/2 inch thickness
2 cups flour
4 teaspoons salt
4 teaspoons black pepper
3 tablespoons ground ginger
2 tablespoons ground nutmeg
2 teaspoons thyme
2 teaspoons sage
2 tablespoons paprika
1 teaspoon cayenne pepper
8 tablespoons water
2 tablespoons vegetable oil
4 cloves garlic, minced
1 cup honey
1/4 cup soy sauce
Honey Garlic Sauce (recipe follows)
1. Combine flour, salt, pepper and spices in a large shallow dish.
2. Beat eggs with water in a medium bowl.
3. Dip each chicken breast in the flour and spice mixture. Then dip the breast into the egg mixture and a final time into the flour and spice mix.
4. Heat a skillet on the stove and add oil. Carefully monitor the temperature to keep it just below medium so that the chicken does not brown too quickly. Fry breasts gently for about 4 to 5 minutes per side until golden brown and crispy.
5. Briefly drain chicken on a wire rack before dipping into the Honey Garlic Sauce.
Honey Garlic Sauce
2 Tbs olive oil
4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
1. In a medium saucepan heat oil. Add garlic and cook for about 1 minute to soften, but do not allow to brown.
2. Add honey, soy sauce and pepper and simmer together for 5-10 minutes, stirring occasionally and watching so that it does not boil up over the side of the pot. Remove from heat and allow sauce to cool for a few minutes.
Garlic Rubbed Roasted Cabbage Steaks
1 (2 lb) head of green cabbage, cut into 1″ thick slices
1 1/2 tablespoons olive oil
3 large garlic cloves, minced
Freshly ground black pepper and
Balsamic vinegar, to drizzle
1. Preheat oven to 375℉. Grease a baking sheet.
2. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Sprinkle cabbage with garlic, a bit of kosher salt and black pepper.
5. Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy.
6. Drizzle steaks with balsamic vinegar and serve.
Texan singer/songwriter Julia Mckinnis latest album ‘The Good Has Won’ is full of sweet pop tunes. I especially like “Chemistry” with its spry piano and catchy hook.