Creamy Garlic Chicken Breasts

Ingredients:

For the Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons of flour (all purpose)
• 4 table spoons of grated fresh parmesan cheese
• 2 teaspoons of salt
• 1 teaspoon of garlic powder
• 1/2 teaspoon black cracked pepper

For the Sauce: 

• 5 tablespoons olive oil
• 2 tablespoons of butter
• 1 small onion finely chopped
• 1 head of garlic peeled and divided in 10-12 cloves
• 1 1/4 cup half and half or heavy whipping cream
• 1/2 cup finely grated fresh parmesan cheese
• 2 tablespoons of fresh parsley, to serve

Directions:

1. Season the chicken with salt, garlic powder, and pepper
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge the chicken in the flour mixture and shake off excess of mixture
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat (6-7). Swirl the pan to coat it evenly.
4. Fry 2-3 chicken breasts until golden on each side. Make sure completely cooked through and no longer pink (about 4-5 minutes on each side, depending on the thickness of your chicken). Transfer to a warm plate and set aside
5. Wipe pan over with a paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate
6.  Reduce heat to medium (5-6). Saute the onion in the remaining oil/juices in the pan until softened
7. Smash 6 whole cloves of garlic with the blunt edge of the back of the knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Saute smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce heat.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all the flavors together
10. Mix in in the parmesan cheese. Continue cooking gently for about 2-3 minutes until the cheese melts. Stir occasionally. Season with salt and pepper to your taste
11.  Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak all of the remaining flavors
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice, or mashed potatoes

             Source — Cafe Delites

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Chicken Fried Rice

 

Ingredients

• Cup of White Rice
• 8oz of Diced Chicken Breast
• 3 Tsp Toasted Sesame oil
  
• 3 Tsp Vegetable Oil
• Bag of Frozen Peas and Carrots blend
• 1 Green Onion
• 2 Cloves of Garlic
• 3 Eggs
• 2 Tbsp of Soy Sauce
• Salt
• Pepper

Directions

1. Cook 1 cup of white rice in a pot with water for approx. 17 minutes.
2. In a skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of canola oil over medium-high heat.
3. Add the diced chicken seasoned with salt and pepper and let it cook for 5-6 minutes.
4. Set the chicken aside after it is cooked thoroughly.
5. Add another 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil to the skillet.
6. Add the peas and carrot blend and green onions and saute for 1 minute.
7. Add the 2 cloves of diced garlic and saute for another minute.
8. Push the vegetables to the edge of the pan and add the 3 eggs to the center of the skillet.
9. Scramble the egg until it is set and mix the eggs with the vegetables.
10. Add the cooked rice and chicken to the skillet.
11. Add in the 2 tbsp of soy sauce and mix well.
12. Add any extra salt and pepper to your preferred taste and the dish is ready to be served.

Source — Cooking Classy
Prepared by Spencer Willis
Louisiana Anthology
October 7, 2023

Bouille

 

Bouille Ingredients

• 
  1 Beef Rump
• Salt to taste
• 1 Head of Garlic
• 1 Bell Pepper
• 4 Onions
• 4 Carrots
• 4 Turnips
• 1 Head of Celery
• Water

Glaze Ingredients

• 1 Beef Veal
• 3 Slices of Bacon(Chopped)
• 1 Onion
• 1 Carrort
• 1 Turnip
• 1/4 Head of Celery

Gravy Ingredients

• 1/4 Cup of Butter
• 1 Cup of Flour
• 3 Pickled Cucumbers
• Handful of diced Anchovies
• Handful of diced Capers

Directions

1. Submerge the Beef Rump into a pot with cold water and start to boil
2. Remove any scum that rises and pour in extra water to account for the water removed.
3. Season the soup with Salt and Garlic Cloves
4. Dice the Pepper, Onions, Carrots, Turnips, and Celery and place into the pot
5. While the soup is cooking, it is time to start making the glazing.
6. Stew a piece of Veal in a pot with the chopped Bacon and 1/4 of the vegetables that were used in the soup.
7. When it is sufficiently done, strain off the broth and reduce it to the consistency of glazing.
8. After the glazing is done, it is time to make the gravy.
9. Put 1/4 of Butter into a pan and slowly whisk in 1 cup of Flour until it becomes the consistency of gravy.
10. Add 3 cut-up Pickled Cucumbers, a handful of diced Anchovies, and a handful of diced Caspers into the gravy.
11. Move the gravy into the pan with the glazing.
12. Add a little water and stir it until near the point of boiling
13. Now move the gravy into a sauce boat.
14. The Bouille is now ready to be served with gravy
Source — Creole Cookery Book
Prepared by Spencer Willis
Louisiana Anthology
October 7, 2023

Indian Bread

Ingredients

• Indian meal
• Cold water
• Salt
• Yeast
• Butter

Directions

1. Mix (as for a thick gruel) Indian meal and cold water; stir the mixture into boiling water, let it boil 1⁄2 hour.
2. Stir in a little salt; take it from the fire; let it remain until lukewarm, then stir in yeast and Indian meal, making it the consistency of common dough.
3. When light, take it out and put into buttered pans.
4. Let it remain a few minutes, then bake it about 2 1⁄2 hours.

Source — Creole Cookery Book
Prepared by Ujjen Rajkarnikar
Louisiana Anthology
October 4, 2023

Royal Diplomatic Pudding

Ingredients

• gelatine
  
• water
• granulated sugar
• lemon juice
• orange juice

Directions

1. To one box gelatine add one glass of water.
2. When dis-solved divide into half.
3. To one half add three glasses of granulated sugar, 1 half glass of lemon juice and 1 glass of water.
4. Heat a little to get the sugar to melt, then colour with leaf green.
5. To the other half of gelatine add 2 glasses of sugar and 1 glass of orange juice.
6. Color with red fruit coloring, and when ready to congeal add the whites of 3 eggs beaten to a stiff froth and add to the green.
7. This makes a lovely dessert, looks like watermelon.

Source — New Orleans Cook Book
Prepared by Ujjen Rajkarnikar
Louisiana Anthology
October 4, 2023

Steak Roll

Ingredients

• Steak
  
• Bread crumbs
• Pepper
• Salt
• Onions
• Sage
• Celery

Directions

1. Beat the steak well.
2. Make a dressing of bread crumbs, pepper, salt, onions, sage and celery, fry it a little, then put it on the steak and roll up and tie.
3. Put in oven and bake.

Source — New Orleans Cook Book
Prepared by Ujjen Rajkarnikar
Louisiana Anthology
October 4, 2023

Johnny Cakes

Ingredients

• Two cups of Indian meal
• One pint of sour milk or butter-milk
• One spoonful of cream or butter

Directions

1. Take two cups of Indian meal in your mixing dish.
2. Add one pint of sour milk or butter-milk, a spoonful of cream or butter.
3. Beat well together and add a cup full of flour, with a teaspoon of soda sifted through it.
4. Bake in a quick oven and serve hot for breakfast.

Source — New Orleans Cook Book
Prepared by Ujjen Rajkarnikar
Louisiana Anthology
October 4, 2023