Tasty Tuesday!

On Saturday, we went to the Kentucky Guild Fair at the Indian Fort Theater near Berea, KY. Unfortunately, I didn't take a single picture while I was there. We met up with Bonnie's daughter Amanda and her family, and then went to visit White Hall.


















This was by far the best historic house tour I have ever been on. The house was incredible (I wish we could have taken pictures of the inside!) and our tour guide was very knowledgeable and entertaining. Would you believe that back in the 1960's this beautiful house was being used to store hay????

The house had 44 rooms, 9 levels, and central heat. Added to that, it was beautifully decorated and had 16 foot ceilings on the ground floor.

This was the outdoor kitchen, which was bigger than my whole house!

The grounds were pretty too!

We met Bonnie's son, Andrew and his wife, Kristin, at the University of Kentucky Arboretum, which is a large park with trails and flower gardens. This is just one small part of it. After walking around here for about an hour, we were starving. We had dinner at Cheddar's Restaurant and then went back to Bonnie's house and went to bed!!!!  Except Bonnie, who still had to milk the cows...

 

On Sunday, Marcy left early and Bonnie and I went riding. I hadn't ridden a horse cross country in a western saddle in a very long time. Needless to say, I'm a bit sore...

I got home at about 6 PM on Sunday evening. Mikey was home from Purdue for Fall Break, so I fixed his favorite dish, Chicken Piccata. I know I've posted this recipe before, but it's worth repeating. 

Chicken Piccata

1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided

2 cloves garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes

Makes 2-3 servings.
Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.

Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.

Add cooked pasta (I use angel hair pasta) or noodles to the skillet just before serving and toss to coat.

Then find a nice, hungry hunk to share it with!

Tasty Tuesday Birthday Party!

Since today is Budley's 56th birthday and he and Mikey love Chicken Piccata more than just about anything I cook, (and I'll probably be fixing it for dinner tonight) I'm posting the recipe again, but this time, with a picture of my sweetie instead of some other hunk.

This is my favorite picture of him, and I've carried it in my wallet ever since it was taken. It's a bit battered after 30+ years, and the scanner didn't quite eliminate the unsightly wear around the edges, but you get the idea.

Happy Birthday, Sweetie! You're still the one.

Chicken Piccata

1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, butterflied, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided
1 clove garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes

Noodles or pasta of choice, cooked as directed

Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.

Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.

Add cooked pasta (I use angel hair pasta) or noodles to the skillet just before serving and toss to coat. Makes 2-3 servings.

Tasty Temptions

No, wait! That's not the right picture! That's one Sharon sent me when we were talking about "Hung" a few days ago.

Let me see now. . . . *taps chin*



Where did I put it. . . ?















Ah-ha! Here it is!



















This is that recipe that I made a while back and couldn't taste.
However, I can taste it now, and, trust me, it's VERY good!

Chicken Piccata

1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, butterflied, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided
1 clove garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes

Noodles or pasta of choice, cooked as directed

Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.

Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.

Add cooked pasta or noodles to the skillet just before serving and toss to coat. Makes 2-3 servings.

The hunk is optional.