Monzoors Kitchen- A Food Blog With Perfect Recipes

  Preparation Time- 10 minutes Serves- 4 Main Ingredients: BEVERAGE TO ACCOMPANY: Chardonnay or Sauvignon Blanc Makes 6 (1 1/2-cup) or 8 (1 cup) portions (10 cups of filling) 1 1/2 cups homemade chicken stock (or Swansons?s organic, slow sodium) 2 1/2 ounces dried porcini or shiitake mushrooms 2 pounds boneless, skinless free range chicken breasts 2 cups julienne carrots 1 1/2 cups frozen, thawed pearl onions 1 1/2 cups halved sugar snap peas or lima beans 6 tablespoons unsalted butter 1/2 cup minced fresh shallots (about 6) 1 1/2 tablespoons minced fresh garlic 5 tablespoons all-purpose flour 3/4 cup dry vermouth 2 teaspoons freshly grated lemon zest 2 tablespoons minced fresh thyme or tarragon 1/2 cup minced fresh Italian parsley Dash hot pepper sauce or sprinkle of cayenne pepper 1 teaspoon kosher salt 1 teaspoon ground white pepper 4 slices bacon, cooked and crumbled (optional) 4 (17-ounce) packages frozen puff pastry, thawed in the refrigerator Cooking Preparation Of The Recip...

  Serves 4 people Cooking Vessel Size Swiss Diamond Nonstick Double-Burner Griddle Difficulty Level Easy Ingredients 4 chicken breasts 2 cups Panko bread crumbs 1  1 / 2  tablespoon lemon-pepper seasoning 1 / 2  teaspoon salt 1 / 2  teaspoon garlic powder 1 tablespoon lemon zest 1 / 4  cup margarine or butter, melted 1 / 4  cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon parsley Instructions Preheat oven to 400 degrees F. Lightly oil a Swiss Diamond Nonstick Double-Burner Griddle. Combine the bread crumbs, lemon-pepper seasoning, salt, garlic powder, and lemon zest together in a shallow dish. In a small bowl, mix together the melted margarine and lemon juice. Take 2 pieces of chicken at a time and dip them into the butter/ lemon juice mixture. Then dip chicken into the breadcrumbs. Place chicken onto the lightly oiled griddle, and repeat the process with the remaining chicken. Bake for 15 minutes, flip chicken and bake an additional 10 minu...

  Cooking Time- 1-2 minutes. Cooking Method - Frying Ingredients 1 cup buttermilk salt and black pepper to taste 1 (32-ounce) jar dill pickles, cut into 1/4-inch slices 3 / 4  cup cornstarch 2 cups yellow cornmeal 1 teaspoon Lawry 1 quart oil for frying Instructions In a shallow dish, combine buttermilk, seasoning salt, and pepper. Place pickles in mixture and set aside. Pour the flour, cornmeal, salt and pepper into a large, resealable plastic bag; shake to mix well.  Add pickles a few at a time, tumbling them gently to coat evenly with the flour mixture. Remove and place on prepared plate. In a heavy and deep pan, heat oil to 350 degrees F. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Let cool, and serve immediately. Ranch or other creamy dipping sauce is recommended.