So, when I started to make supper I realized it was either improvise, or go back over to the grocery store. I was already in my comfy clothes and with hair clips removed, so improvising won out.
I like chicken. Don't get me wrong, I love red meat too. But chicken is so versatile - I would have said flexible, but that would have conjured up images that aren't necessary when talking about a dead chicken - so I like to use chicken a lot, being that it is versatile and all. One of our local chains of grocery stores, QFC (which is part of the Kroger family of stores) often has boneless, skinless chicken breasts BOGO. (Buy one, get one.) This past week was one of those times and I bought a lot. I like the way they package it because I can get one breast in a package and that's all I usually need when cooking for just two people. There are a lot of breasts in the freezer now. (Chicken breasts, remember?!)
Here comes the improvisation....I didn't have eggs to dip the chicken into, so I decided a mixture of mayonnaise and spicy brown mustard would do. I didn't have Panko crumbs, so some crackers would have to do.
Here's what I used:
1 boneless, skinless chicken breast
1 C mayonnaise
3 Tbsp spicy brown mustard*
3/4 sleeve saltine crackers
Oil for the pan
Mix the mustard and mayo together in a shallow bowl. Crush your crackers in a zip loc bag with a rolling pin. Don't get too aggressive with that rolling pin or you'll poke a hole in the bag and have crumbs everywhere. Put the crackers in another shallow bowl.
Cut your chicken into small pieces. I usually start by slicing it the long way to get a thinner piece, but not paper thin. I can get 3 thinner pieces from most breasts. Then cut those into smaller pieces - the size of chicken nuggets or chicken strips. ***In case you're really scrutinizing this picture and notice a bowl with what looks like eggs in it, you'd be right. I just used the same picture from another post a couple weeks ago to demonstrate the cutting technique. I'm lazy like that. I really didn't have eggs tonight, even though you see them in the picture. Please don't sue me.***
Take a knife and spread some of the mayo mix on a piece of chicken, coating all sides. Then roll in the cracker crumbs (or Panko crumbs if you're lucky enough to have some on hand.) In a skillet over medium-low heat, heat some oil or butter, or a combination of the two. Place chicken piece into the skillet and repeat until all chicken is in the skillet. (I recommend using a knife to coat the chicken rather than rolling it in the mayo mix, or you'll get too much on one piece.)
The thin pieces will cook up fairly fast, so do keep an eye on your chicken. But while it is browning, go ahead and prepare the salad portion of this meal.
For the salad:
I am lazy - I almost always buy the already-prepared bags of green mixes. I like carrots and purple cabbage and colorful things in it for variety. Use as much salad mix as you want for each person.
Top the salad mix with chopped green onions, if you wish. 1 green onion per plate. (More about the green onions later.)
Dried cranberries* - maybe about 1 Tbsp per salad
Candied Walnuts* - about 6-10 pieces per salad
1 apple chopped into small-ish bite size pieces, divided between 2 salads
Add your chicken pieces and then spinkle some grated Cheddar, Jack or Mozzarella cheese over the top - as much or as little as you like.
Top it with your favorite dressing. I love Marie's brand Creamy Chipotle Ranch dressing with any salad that has chicken in it.
*I love Trader Joe's. I get so many neat things there; things you don't find in every store. And if you DO find something similar in other stores I guarantee they will charge more than Trader Joe's prices. I go there, on average, about once a week. That is where I buy the dried fruits, candied nuts, and the spicy brown mustard, along with lots of other neat things.
I promised you I would tell you about the green onions. I saw a post on Pinterest about regenerating (if you will) your wilted green onions. I'm guilty of throwing away so many green onions from the fridge after they've gotten a little wilty or slimy. I use a lot of green onions, but rarely do I use a whole "bunch" of them before they start going bad. So, this post about regenerating them said to cut off all the greens parts, right down to where the white part begins. (The bottoms will have the root 'hairs' hanging down.) Place those white ends in a glass with a little water in it (maybe 2 inches) place them in the kitchen windowsill and then watch those greens grow right back! I admit I was skeptical that it would really work, but it does! I change the water, or rather I pull them out and put them in a new glass of water every other day. And when I cut off the green part, I put it right back into the glass of water, and watch them grow again. Seriously, you will go from just the white part to at least 6 inches of green onion in just 4-6 days. The picture above that shows the green onion - that is one I have regrown.
Someone said that after about 3, maybe 4 regrowings they kind of lose their flavor. I'll see how that goes for me. But for now I'm kind of excited about not having to throw away wilty or slimy green onions, and I don't have to buy them all the time. I'm cheap like that.
No comments:
Post a Comment