Sweet C's Chicken Kiev

Sweet C's Chicken Kiev

Ingredients

2 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
4 tsp: butter
1/2 tsp: garlic powder
1/2 tsp: fresh ground pepper
1/2 tsp: parsley


WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.

Soften butter to room temperature. whip butter, garlic, pepper and parsley together. Divide in half. Scoop into butter pat shape. Place in freezer to harden.

Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.

Slit a small hole on one side of chicken breast. Insert butter into hole and roll closed.

Place one at a time in flour. Coat both sides.

Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate.

When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.

In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place chicken in pan. Cook for 12 minutes. Turn chicken and cook an additional 12 minutes. (Check to be sure they are thoroughly cooked, but try not to cut into the spot where the butter patty is placed.. Cooking time will vary depending on thickness of chicken. It may be 10 minutes per side or 15 minutes per side) Serve immediately.

This recipe was inspired by something Rachel Ray made on her show.

Sweet C's Chicken Tenders

Sweet C's Chicken Tenders

Ingredients

3 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil


WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.

Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.

Cut each chicken breast into 3 equal size strips.

Place one strip at a time in flour. Coat both sides. Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate. When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.

In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place tenders in an even row. Cook for 8 minutes. Turn tenders and cook an additional 8 minutes. (Check one tender to be sure they are thoroughly cooked.) Serve with your favorite BBQ sauce, ranch sauce or dipping sauce and enjoy!

Sweet C's Creamy Garlic, Mushroom, Quinoa Soup

Creamy Garlic, Mushroom, Quinoa Soup

Ingredients:

1 package: sliced mushrooms
1 clove: garlic diced
1 tbsp: coconut oil
1/2 tsp: salt
1/2 tsp: fresh ground pepper (I use peppercorn melange)
1 tsp: garlic powder
1 tsp: sage
1 tsp: thyme
5 tbsp: butter
5 tbsp: flour
1 cup: uncooked quinoa
2 cups: water
1 tsp: garlic powder
1 clove: garlic diced
1 tbsp: coconut oil
2 cups: heavy whipping cream
2 cups: chicken broth

In a saucepan, put 1 tbsp of coconut oil (or whatever kind you prefer) 1 clove of diced garlic and one cup of quinoa. Put on medium heat and stir for two minutes. Add 2 cups of water and 1 tsp of garlic powder. Stir. Bring to a boil and stir occasionally until water is absorbed. Set aside.


In a medium fry pan, put 1 tbsp of coconut oil and one clove of garlic. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender and cooked. Set aside.

In a stockpot, melt butter on medium high and whisk in flower to form a roux. Add heavy whipping cream and chicken broth. Whisk together. Add salt, pepper, sage, thyme, garlic powder and whisk together. Bring to a boil while stirring constantly. Lower to medium and let simmer until thickened. Stir every few minutes. Add mushrooms and continue to stir.

Do not add quinoa to the soup. When you are ready to serve, put a scoop of quinoa in your bowl and ladle soup over it. Serve immediately.

Sweet C's Old World Italian Bread

Sweet C's Old World Italian Bread

Ingredients: 

3 Cups: flour

1 Cup: flour

2 Cups: warm water (110 degrees)

1 packet: active drive yeast

1 tsp: salt

2 tsp: sugar

2 tsp: real butter

Sesame Seeds (optional)

Directions:

Preheat oven to 375.

'

'In a small bowl combine water and yeast. Stir gently with a fork. Set aside for 10 minutes.

Do not use a mixer, everything should be done by hand.

In a large bowl combine 3 cups of flour, salt and sugar. Stir with a whisk to evenly combine all ingredients. 

Dough will be very sticky and wet. Place dough on a lightly floured, smooth surface. Using the extra cup of flour, slowly knead in a little flour at a time. Dough should be slightly sticky and very stretchy. Do not over knead dough. 

Place dough back in bowl, cover with a towel and let rise for 45 to 60 minutes.

Take dough out and place on a lightly oiled cookie sheet. I use coconut oil because it is very light, doesn't change the flavor of the bread and does not overly brown the bottom of the bread, but you can use whatever you have.

Punch the dough down. hand push it out so it nearly covers the pan. Roll the sides in to form a loaf. Leave the seams on top. Cover the dough and let rise for another 30 minutes.

Once the bread has risen, melt the butter and using a pastry brush, cover the entire loaf with butter. Sprinkle with sesame seeds, if desired.

Place in oven for 30 minutes. 

Remove from oven and let sit for five minutes. Remove from pan and place on a cooling rack for 10 minutes. Slice and serve warm.

Sweet C's Best Pizza Dough Ever!

That is not an exaggeration. This dough is versatile and tastes incredible.

Dough Ingredients:

4 cups: flour
1/2 tsp: salt
1 tsp: garlic powder
1 tsp: oregano
1 tsp: basil
1 tsp: sugar
1 1/2 cups: warm water (110 degrees)
1 tsp: dry yeast

Topping Ingredients:

Sauce (I do not use pizza sauce. I feel it is too bland and pasty. I prefer to use marinara or pasta sauce. I usually make my own. If I use store bought, I choose Ragu Green Pepper and Mushroom because it has great flavor and the veggies add substance.)
Shredded Cheese (I use a mix of mozzarella, muenster, cheddar and jack)
Pepperoni (I prefer Hormel)
Fresh Green Peppers
Mushrooms
Any toppings will do, depending on what your family prefers. Get creative and mix it up.


 In a small bowl, mix water and yeast. Stir gently with a fork and set aside.

In a large bowl, mix four, salt, garlic, oregano, basil and sugar. Stir with a whisk to evenly combine all ingredients.

Slowly stir in water/yeast mix. Work all ingredients together.

When a ball is formed, place it on a lightly floured, smooth surface. Knead until smooth and slightly elastic.

Place in a floured bowl and cover with a towel for 30 to 45 minutes. And start preheating your oven to 500 degrees.

Punch down dough and divide in two.

Lightly oil two medium cookie sheets. I use coconut oil because it is light and does not alter the taste of the dough, but any oil will work.

Gently stretch and roll dough onto pans. If you do not have a rolling pin, use anything round. (I have used an olive oil bottle and a soda can.)

Set aside and let rise for another 10-15 minutes.

Now, put the sauce on the dough and spread. I use a small ladle and spread the sauce with the back of it.

Place in oven for 10 minutes.

Pull out of oven and add cheese and toppings.

Place back in oven and bake for 5 more minutes.

Remove from oven and let sit for 3-5 minutes. Remove from pan and place on counter or stove top.

Cut in squares and serve.