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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, easy, on February 9th, 2012.

blackberry_fig_ginger_clafouti

If you ever need a truly EASY dessert, the clafouti qualifies. You need some fresh fruit and the custardy-cakey mixture is whizzed up in the blender and poured over. And baked. That’s it.

If you haven’t been watching Aarti Sequiera on the Food Network . . . well, you’re just missing out, that’s all. I just love her – her cute, vivacious, bubbly personality. Her quirky recipes that take standards we mostly know and love already and she makes them her own. Sometimes with the simple addition of some Indian spices. That was the case here, when she made a Blackberry-Ginger Clafouti. I’ve made a pear clafouti before (delicious, especially with fall fruit coming in season now). But this one, with the fresh blackberries just sounded so good. And it was.

blackberry_fig_clafouti_sliceA clafouti (a French word for custard, I believe, pronounced clah-foo-tee) is a regular staple on French dinner tables. And truly – you butter the dish, sugar it, toss in some fresh fruit into the pie plate, whiz up the egg-milk-cream mixture (with the addition of some ginger and garam masala in this case) and you pour that over the fruit and bake it. That’s truly it. Making it ahead (that day) is fine. You serve it at room temp, or even still slightly warm from the oven. With some whipped cream, or a drizzle of cream on top. That’s what I did. Oh, delicious. In my recipe, I decided to use up the rest of the fresh figs I had on hand (cut in half first) and mixed it with blackberries. Wonderful. The base of a clafouti is kind of a cross between a cake and a custard. It’s very moist like custard, but has some flour in it, so it’s got some cake-like texture too. The photo at top was right out of the oven and it was puffed up high. Once it sits, it settles down (see slice photo above). That’s normal.

What I liked: the fresh fruit; the moist custardy filling; how easy it is to make; a great use for fruit that is just past its prime. It’s also a low-calorie and low-fat dessert. We all need more of those!
What I didn’t like: nothing. It’s really delicious, even the next day or two later too.

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Aarti Sequiera’s Blackberry-Ginger Clafouti

Serving Size: 7

1 tablespoon butter — at room temperature
1/3 cup sugar — plus 1 tablespoon or Splenda Granular
1/2 cup flour
1 pinch kosher salt
1 teaspoon fresh ginger — grated
1/4 teaspoon garam masala
3 large eggs
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup blackberries — fresh, or any berry, or a mixture (I used a few fresh figs)
Powdered sugar — for dusting
Whipped cream, optional, or drizzle with heavy cream

1. Preheat the oven to 350°.
2. Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! Hold the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.
3. Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.
4. Arrange the fruit in the bottom of the pie plate, and slowly pour the batter into the dish.
5. Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You’ll know it’s done when you insert a knife into the center and it comes out clean. Don’t worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.
6. Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired.
Per Serving: 199 Calories; 11g Fat (48.8% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 79mg Sodium.

Posted in Uncategorized, on February 7th, 2012.

image

I subscribe to any number of blogs. Most are food blogs – home cooks just like I am. Some are professionals in the food biz, with credentials and everything. A few are “food police” kind of blogs. I don’t read those quite so thoroughly as I just want to get the gist of things. Other blogs I read are funny, and we all need funny now and then. I do read appadvice because I own an iPhone and need to keep up on the latest apps that hit the wi-fi airwaves. That one, in particular, gets away from me. If I don’t read them every few days, I’ve got a backup of 292 of them. They must post between 200-300 a week on that site. I can’t keep up!

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Posted in easy, Pork, pressure cooker, on February 5th, 2012.

sweet_and_spicy_barbecued_country_ribs

A super easy pressure cooker recipe for country ribs. Not only was it easy, but the flavor of the sauce was outstanding. You can see the little pieces of onion in the sauce.

Going to the freezer, I grabbed a small package of the Berkshire pork we purchased last summer. I’m embarrassed to say that this is the first of it I’ve used (we bought a quarter of a 4-H Berkshire pig). My freezer has been just overflowing. I’ve not purchased any fresh meat for months (except for additional chicken which we eat often), in an attempt to use up some of the good stuff we have in the freezer. But with just two of us eating, it takes awhile to make much of a hole in the jam-packed freezer contents.

In addition, I didn’t even think about how I’d  prepare it. So I went to Eat Your Books, searched for “country ribs” and it told me in the short form what ingredients are in each recipe. Choosing one, yup, I had all that was needed. I can’t say that I have ever done country ribs in a pressure cooker. What a winner of a recipe this is. 25 minutes in the pressure cooker and it was done! Wow. Ordinarily I would have simmered the ribs for awhile in water, then we would have grilled them on the barbecue. Not needed with this recipe. It came from Pressure Cooking for Everyone by Richard Rodgers.

First the ribs were browned in oil in the pressure cooker pot. That was easy and took just a few minutes. The ribs were removed, then I lightly sautéed an onion, with a bit of garlic added in at the end. Catsup was added, some jalapeno jelly (or you could use apricot preserves instead), chili powder and some water to give it just enough saucy consistency. The ribs were added back in, on went the lid and I brought the pressure cooker up to steam and it cooked for 25 minutes. I brought the heat down right away by putting the pressure cooker under the cold water faucet in the sink. Done. While it had been hissing away I made a green salad and some cauliflower.

The pressure cooker pan did have a bit of grease in it, so I spooned that out, then scooped out the remaining barbecue sauce onto the cooked ribs. Oh, it was fantastic. This recipe was so easy – I’d make it again any day. And I just loved the flavor of the sauce.

What I liked: the flavor of the sauce was just right as far as sweet scale. Because the onions are chopped, they don’t disintegrate, and I liked that little bit of texture in the sauce too. Easy to make too. I loved how quickly it cooked too. Just what a pressure cooker is for!

What I didn’t like: nothing at all. (If you were going to make mashed potatoes or rice on the side, I’d suggest you double the amount of sauce as you’ll want some to spoon onto the side dish.)

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Sweet-and-Spicy Barbecued Country Ribs (pressure cooker)

Recipe By: Pressure Cooking for Everyone, by Rick Rodgers
Serving Size: 4

1 tablespoon vegetable oil
3 pounds pork country-style ribs — (cut into servings)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion — chopped
2 cloves garlic — peeled, minced
1 cup catsup — Heinz brand, preferably
1/2 cup jalapeno jelly — or apricot preserves
2 teaspoons chili powder
1/2 cup water

1. In a 5-7 quart pressure cooker, heat the oil over medium-high heat. In batches, add the ribs and brown lightly, about 5-7 minutes total for each batch. Transfer ribs to a plate, season with salt and pepper and set aside.
2. Pour out all but a tablespoon of the fat in the pan and return to the heat. Add onion and cook until softened, about 2-3 minutes. Add garlic during last minute of cooking.
3. Stir in the catsup, jalapeno jelly, chili powder and water and stir. Add the ribs back into the pan. Cover and lock lid in place. Follow directions for your pressure cooker, but bring it up to pressure and cook for 25 minutes. Remove from heat and quick-release the pressure [I put it under a stream of cold water in the kitchen sink]. Open the lid, tilting it away from you to block any escaping steam.
4. If desired, you may heat the sauce on the stove top and boil it down to a desired thicker consistency. Or, spoon out any pools of fat and scoop the sauce on the top of all the ribs and serve.
Per Serving: 770 Calories; 47g Fat (54.7% calories from fat); 41g Protein; 47g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 1141mg Sodium.

Posted in easy, Veggies/sides, on February 3rd, 2012.

roasted_cauliflower_slices

This time of year there isn’t all that much variety in fresh vegetables. We went to our local farmer’s market the other day and about all I saw was broccoli, cauliflower, kale and Swiss chard, cabbage and potatoes. Well, there were salad vegetables of many varieties (including some cute little baby turnips that the produce guy told me I should use like fresh radishes, which I did). Asparagus has begun to show up, but it’s early days for that treat, and most of the stalks available are pencil thin. Not the kind I prefer to buy, and they were really expensive too. So I bought cauliflower and broccoli.

But I needed a new way to make cauliflower, so I did a little search around and found a roasted version using thick planks, or slices (including the root end to hold it together). I google searched for “cauliflower slices” and a recipe from the Seattle Times matched up with my idea of what it should be – roasted at high heat and seasoned with oil and balsamic vinegar, plus a bit of butter. And some thyme. It was altogether easy to make – it cooked completely in my little Breville Smart Oven that my DH bought me for Christmas. What a fun tool that’s been for heating small things, broiling things and in this case roasting a small pan of cauliflower. Would you believe me if I told you that I’ve not owned a toaster oven before? So far, I’m loving it.

roasted_cauliflower_slices1So, you have to slice the head – remove any of those leafy tendrils and then slice 1/2 inch planks, leaving the root on to hold the pieces together. Meanwhile, heat your oven, or toaster oven if you have one that can accommodate this, to 400°. I lined my tray with foil (for easy cleanup) then added the butter, along with the oil and balsamic – heat in the oven while you slice up the cauliflower. Dip the slices into the mixture, bake for 15 minutes, turn them over and bake another 10 and they’re done. If you happen to have some fresh thyme in your garden, sprinkle that on top. I didn’t so I sprinkled a bit of dried thyme instead. It was fork-tender and just really tasty.

What I liked: how easy it was to make and how quick it was to bake. My little toaster oven heated up in about 5 minutes, and then it bakes for a total of 25 minutes. Definitely I’d make it again.

What I didn’t like: nada, nothing. Next time I might try to use fresh thyme if I have it, but that’s a very minor detail. I can’t say that it looks all that pretty, but cauliflower is what it is – kinda bland looking no matter what you do to it or with it.The balsamic gives it a roasted color at least.

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Roasted Cauliflower Slices with Olive Oil and Thyme

Recipe By: “Tender: Simple Ways to Enjoy Eating, Cooking and Choosing Our Food,” by Tamara Murphy, Seattle Times.
Serving Size: 4-5
NOTES: I used a little less butter and oil than the recipe indicates, just to try to use less fat altogether. If you have a particularly large cauliflower, it will likely serve up to 6 people.

1 head cauliflower
2 tablespoons butter
3 tablespoons extra-virgin olive oil — or more to taste
1 tablespoon balsamic vinegar
Salt and pepper fresh thyme (or in a pinch use dried thyme)

1. Preheat oven to 400°.
2. Leave the cauliflower root on. This helps keep the head intact when you slice it. Cut thick slices, approximately 1/2 inch, with a really sharp knife. Don’t worry about the little bits that fall off. Either save them and toss them with your next salad or roast them with your slices.
3. Set a rimmed sheet pan or large cookie sheet in the preheated oven until it’s hot. Take the hot pan out of the oven and carefully add the butter, olive oil and vinegar, mixing to blend. It will splatter, so be careful.
4. Place the cauliflower slices in the pan. Coat one side with the butter mixture and turn the slices over with a pair of tongs. Season with salt and pepper. If it seems dry, add a little more olive oil.
5. Roast for 10 to 15 minutes on one side, then turn the slices over. It should be browned and caramelized. Cook for another 10 minutes or so, until the cauliflower is fork-tender. The timing depends on how thick the slices are.
6. Transfer the cauliflower to a platter and garnish with the thyme flowers, thyme leaves or whatever herbs you have. Serve hot or at room temperature.
Per Serving: 147 Calories; 16g Fat (94.5% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 66mg Sodium.

Posted in Chicken, easy, on February 1st, 2012.

almond_crusted_chicken

My friend Gloria was telling me the other day about a chicken dish she’s been making for many years, and is a top favorite of her husband, Grant. A recipe she said she’d pulled out of a Martha Stewart Living magazine years and years ago. She didn’t have the recipe handy, but described it to me, so I went online to search, and voila! it was there at the website. This technology is amazing sometimes!

almond_crusted_chicken_sauteeingThe recipe is very, very easy. Actually when I opened the pouch of chicken breast(s) I discovered there was just ONE in it. But it was a large one, and once I pounded the chicken to an even thickness between pieces of plastic wrap, there was ample for the two of us. I made several changes to the recipe: (1) I used a lot less sliced almonds [the recipe called for 1 1/2 cups for 4 servings]; (2) I left the almonds in their full sliced shape and didn’t chop them up [I wanted to see the bigger pieces, which also meant not as much stuck to the chicken, I suspect]; and (3) I drizzled the finished servings with a bit of freshly squeezed lemon juice [this part wasn’t even IN the recipe but I thought it needed a little something to brighten the taste]; (4) I didn’t bake them at all [the original recipe has you brown the chicken, then put the pan into a hot oven for 10 minutes]. Because I had pounded the breasts thinner, I  knew they wouldn’t need to go into the oven. They cooked in about 6 minutes on the stove top. I also sprinkled the top with some chopped Italian parsley, but that was just for show.

Recipe Tip:

If you pound the chicken breasts gently between two sheets of plastic wrap you’ll get them to an even thickness of about 1/2 inch –that way they will cook evenly in the frying pan.

It’s really very very easy to make. I know, I said that already. Forgive me! The chicken breasts are dipped in a mixture of egg and a little tiny bit of water, into bread crumbs, then into the egg again, and finally into the almonds. They’re sautéed in a bit of oil and butter. That’s it! I drizzled the lemon juice onto each serving when it was on the plate and then sprinkled on the parsley. Dinner was cooked and on the table in less than 30 minutes.

What I liked: obviously, how easy it was. The flavor was good. Not exactly over the top – I mean, there’s just chicken, bread crumbs and almonds in it. Well, a little egg. And the lemon juice. It gets lovely-pretty brown (the little bit of butter helps that along). Next time I might try Panko crumbs instead of plain bread crumbs.

What I didn’t like: nothing at all. Next time I might possibly sprinkle the top with some lemon zest (you wouldn’t want to put it in the breading mixture because it would burn). I just didn’t think of doing  it this time.

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Almond-Crusted Chicken

Recipe By: Adapted from Martha Stewart Living, April 2001
Serving Size: 4
NOTES: You could also try using Panko crumbs instead of regular bread crumbs.

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
4 whole boneless skinless chicken breast halves — (1 1/2 to 2 pounds)
1/2 cup sliced almonds — broken into pieces, or leave in full slices
2 tablespoons unsalted butter
2 tablespoons canola oil
1 whole lemon — halved, seeded
4 tablespoons Italian parsley — minced

1. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small flat bowl with 2 teaspoons water, and beat lightly.
2. Remove chicken tenders and use for another purpose (or cook them along with this, but they cook much faster). Gently pound chicken breasts between two pieces of plastic wrap, until all pieces are about 1/2 inch or less thick. You can cut the chicken into two or more smaller pieces if desired.
3. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds, using your hands to pat the almonds into the chicken if it doesn’t want to stick to it well.
4.  Meanwhile, heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 3 minutes more until chicken is cooked through. Garnish with Italian parsley and drizzle tops with a bit of freshly squeezed lemon juice. Add some grated lemon zest if you have it available.
Per Serving: 468 Calories; 27g Fat (51.8% calories from fat); 37g Protein; 20g Carbohydrate; 2g Dietary Fiber; 190mg Cholesterol; 291mg Sodium.

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