Marry Me Chicken

by capedemo | Jan 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

It’s a very easy recipe and requires less than 30 minutes of your time.

Ingredients

• 3 large boneless and skinless chicken breasts sliced into thin cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic minced
• 1 cup chicken stock
• 1 cup heavy cream (double cream in the UK)
• ½ cup parmesan cheese grated
• 1 teaspoon chili flakes
• ¼ teaspoon oregano
• ¼ teaspoon thyme
•  ⅓ cup sundried tomatoes chopped
• 1 tablespoon fresh basil leaves

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Instructions

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
•  In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes

• Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
• To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. 
• Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
• Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
• When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
• Do not use single/light cream as that won’t thicken the sauce enough.
• I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.

Storing Tips

Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.

I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.

Original recipe by little sunny kitchen

Garlic Butter Steak and Potatoes Skillet

by capedemo | Jan 7, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

The best steak and potatoes recipe you’ll ever have – Simple and so flavourful!

Ingredients

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
•  1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

The marinade

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

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Instructions

• To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
• In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
•  Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
•  Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
• Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

TIPS FOR THE STEAK AND POTATOES RECIPE

• You can pre-cook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.
• To make the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat that is more tender than flank steaks, such as ribeye steak, tenderloin, strip loin, or strip steak.
• Avoid crowding the pan with the beef strips, proceed in batches if necessary so you won’t have steamed steak instead!

Original recipe by eatwell 101

Garlic Butter Chicken with Parmesan Cauliflower Rice

by capedemo | Dec 6, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

This chicken parmesan with cauliflower rice is crispy, soft and SO delish – The ultimate gluten-free / low carb dinner.

Ingredients

• 2 large boneless and skinless chicken breasts, halved horizontally to make 4
• 1/2 cup fresh Parmesan, finely grated
• Salt and fresh cracked black pepper
• 2 large cloves garlic, grated
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 4 tablespoons unsalted butter, divided
• 1 head cauliflower, riced
• 1/2 cup white onion, chopped
• 2 large cloves garlic, minced
• 2 tablespoons vegetable stock
• Juice of one lemon (+ zest, if you like)
• Red chili pepper flakes, optional
• 1/4 cup fresh parsley, chopped

Instructions

The Chicken

To make this parmesan chicken recipe: In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.

In a large non-stick skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken cutlets until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken cutlets. Transfer to a plate.

The Cauliflower Rice

Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.

Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook the cauliflower rice for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover parmesan cheese, if you like.

Adjust seasoning as needed. Stir in the remaining parsley. Return chicken breasts over cauliflower rice and reheat quickly. Serve your parmesan chicken with fresh cracked black pepper, red chilli pepper flakes, and more parmesan. Enjoy!

Note: Make sure to use a non-stick pan otherwise the parmesan might stick.

Original Recipe By Eatwell 101