in my early twenties, when i started newfoodtuesdayz my readership was pretty limited. thank god. just kidding. it is a wonderful documentation of my life and my "schooling" in the kitchen. but back then, the only people checking out my life (because we know they weren't coming for the food) were friends and family. mostly, my parents. 

they were super supportive, allowing me to write (mostly uncensored) about my life which often included them. especially during the years i lived with them. not that i didn't communicate with them every day, but they were able to see a different side of me through reading the blog. as i got busy, and fell off the blog wagon for a year, so did they. and when i started back up, they never really got back on the train. and lately, i've been giving them a bit of trouble about it. but i now know that they have come back to the fold. because i definitely heard about it when i didn't give my mother credit for my lemon ceasar salad recipe. so let me make it up to you mom. 

this recipe is my favorite dish from my childhood. i would ask my mother to make it any time it was my choice for a special meal. but this dish is so much more than that. this is my first memory of really GOOD homemade food. simple, beautiful, delicious food. there isn't a lot of muss or fuss, but when done well, the flavors sing. it was the first recipe i asked for when i had my first kitchen at twenty. i learned to cook chicken properly with this dish. how to season food with this sauce. how to make food sing the way my mom did. she will never cop to it, but she is a great cook who taught me what good food was. and for that, i'm eternally grateful. 

chicken diane
serves: 4
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
ingredients: 1.5 lbs chicken tenders (or pounded chicken breasts if you can't find tenders). 2 tbs butter. 2 tbs olive oil. 2 tbs lemon juice. 3 tbs brandy. 1 tbs dijon mustard. 2 green onions, green and light green parts, sliced. 1 garlic clove, minced. .25 cup chicken stock. 2 tbs parsley, chopped. 1 tsp salt. .5 tsp pepper. aluminum foil. 

start by patting your chicken dry with a paper towel and season both sides well with half the salt and pepper. in a large pan, combine half the butter and olive oil. cook over medium high heat until the butter starts to sizzle.

add in your chicken in an even layer. if you can't cook the chicken all at once with out crowding the pan, do it in two batches. 

cook the chicken with out disturbing it until lightly golden on both sides, flipping once. about 3-4 minutes.

set the chicken onto a plate or dish and cover with aluminum foil to rest. 

add the remaining olive oil to the pan with the brandy, dijon, lemon juice garlic and green onions. 

season with half the remaining salt and pepper and saute the onions and garlic, scraping up all the brown bits from the bottom of the pan.

when the liquid has reduced and is almost gone, add in the chicken stock, butter, half the parsley and remaining salt and pepper. stir well and cook until the butter has melted.

remove from the heat, add the chicken back to the pan.

garnish with remaining parsley.

serve hot with sauce spooned over the top. 

xo, a

chicken diane
serves: 4
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
ingredients: 1.5 lbs chicken tenders (or pounded chicken breasts if you can't find tenders). 2 tbs butter. 2 tbs olive oil. 2 tbs lemon juice. 3 tbs brandy. 1 tbs dijon mustard. 2 green onions, green and light green parts, sliced. 1 garlic clove, minced. .25 cup chicken stock. 2 tbs parsley, chopped. 1 tsp salt. .5 tsp pepper. aluminum foil.
start by patting your chicken dry with a paper towel and season both sides well with half the salt and pepper. in a large pan, combine half the butter and olive oil. cook over medium high heat until the butter starts to sizzle. add in your chicken in an even layer. if you can't cook the chicken all at once with out crowding the pan, do it in two batches. cook the chicken with out disturbing it until lightly golden on both sides, flipping once. about 3-4 minutes. set the chicken onto a plate or dish and cover with aluminum foil to rest. add the remaining olive oil to the pan with the brandy, dijon, lemon juice garlic and green onions. season with half the remaining salt and pepper and saute the onions and garlic, scraping up all the brown bits from the bottom of the pan. when the liquid has reduced and is almost gone, add in the chicken stock, butter, half the parsley and remaining salt and pepper. stir well and cook until the butter has melted. remove from the heat, add the chicken back to the pan. garnish with remaining parsley. serve hot with sauce spooned over the top. 

as a kid, i was not an adventurous eater. i had a very standard order at every restaurant we ever went to. caesar salad, a diet coke and cheesecake for dessert. everywhere i went. it wasn't that i didn't want to try new things, it was that i never wanted to be disappointed. and even though i can't remember the last time i ordered a diet coke or a caesar salad at a restaurant, homemade caesar salad was the first thing i ever learned to make. it was the only thing i wanted to learn to make because then i could snack on it while i was preparing it. 

this recipe is the salad i grew up eating for most special occasions and family dinners at our house. my absolute favorite. the cheese and croutons have gotten a bit fancier but it is still the same old salad. a salad so good that my former roommate lish often serves it at her holiday table. it's a winner.

lemon caesar salad serves: 2 prep time: 5 minutes active time: 5 minutes total time: 10 minutes ingredients: 4 cups mixed greens or romaine lettuce (you want a lettuce mix that has some good crunch to it). .25 cup fresh grated parmesan. 2 garlic cloves, minced. 1 egg. 1 tbs worcestershire sauce. 2 tbs lemon juice. .25 cup olive oil. 1 cup seasoned croutons. pinch of salt and fresh ground pepper to taste. 

start by getting your garlic and oil soaking together for the dressing. 

in a bowl or jar, combine the minced garlic and olive oil. set it aside until right before it's time to dress the salad. you can do this step up to a day in advance. i often keep garlic olive oil on hand in the kitchen to use for all kinds of dishes. 

when you are ready to eat, toss your lettuce with a pinch of salt in a large bowl. 

top the lettuce with the parmesan and croutons. 

to finish the dressing, combine the egg with the olive oil garlic mixture, the worcestershire sauce, and lemon juice. 

whisk or shake until completely combined. 

lightly dress your salad to your taste. toss, season with fresh pepper and serve. 

xo, a

lemon caesar salad
serves: 2
prep time: 5 minutes
active time: 5 minutes
total time: 10 minutes
ingredients: 4 cups mixed greens or romaine lettuce (you want a lettuce mix that has some good crunch to it). .25 cup fresh grated parmesan. 2 garlic cloves, minced. 1 egg. 1 tbs worcestershire sauce. 2 tbs lemon juice. .25 cup olive oil. 1 cup seasoned croutons. pinch of salt and fresh ground pepper to taste.
start by getting your garlic and oil soaking together for the dressing. in a bowl or jar, combine the minced garlic and olive oil. set it aside until right before it's time to dress the salad. you can do this step up to a day in advance. i often keep garlic olive oil on hand in the kitchen to use for all kinds of dishes. when you are ready to eat, toss your lettuce with a pinch of salt in a large bowl. top the lettuce with the parmesan and croutons. to finish the dressing, combine the egg with the olive oil garlic mixture, the worcestershire sauce, and lemon juice. whisk or shake until completely combined. lightly dress your salad to your taste. toss, season with fresh pepper and serve.