Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavors but a little different in the way those flavours come together. Traditional Italian herbs are baked into the fresh buns and also included in the super crunchy fried chicken crust on the succulent  chicken breasts. In the sauce however, it's all about the sweet summer tomatoes. The tomatoes are very simply seasoned and quickly pan fried to a chunky compote that gets served on the burgers along with mixed mozzarella and Parmesan cheese.

This terrific sandwich is a meal in itself, all we ever serve with them is a simple salad on the side.

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Parmesan Herb Burger Buns

• 3 cups flour
• 1 pkg (5 grams) instant yeast
• 1 1/2 tsp salt
• 2 tbsp sugar
• 3 tbsp melted butter
• 1 cup warm milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary)Makes 12 burger buns

Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter and warm milk. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining  flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.

Divide the dough into 12 equal portions, forming each division into a ball.  Roll the ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.

Double Crunch Italian Fried Chicken Breasts

• 6 large boneless skinless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.

Sift together:

• 2 cup flour
• 4 tsp salt
• 4 tsp black pepper
• 1 tbsp dried oregano
• 1tbsp dried basil
• 1 tbsp dried thyme
• 1tbsp garlic powder
• 1 tbsp dried oregano finely chopped

Make an egg wash by whisking together:

• 2 eggs
• 3 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. Dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack. Hold in a warm oven.

Quick Chunky Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp chilli flakes (optional)
• salt and pepper to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final few minutes of cooking time before serving.

Toast the burger buns under the broiler. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of:

• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Place under the broiler to melt and lightly brown the cheese. Serve on the toasted burger buns.

Chocolate Orange Date Crumbles

Yes, I know I'm obsessed with chocolate-orange, we've covered that...but more than another excuse to indulge in one of my favorite dessert flavour combinations, this scrumptious square is a great example of how I like to play with a great recipe to create something new. After I recently re-shot and re-posted the photo for Newfoundland's favorite cookie square, the Date Crumble, a  reader wrote to say that she sometimes adds cocoa powder to her crumble to make a chocolate version of date crumbles to I know I had to try that idea but I also decided to really amp up the filling with intense orange flavour. I loved the result  and I know that this version will make it to my Christmas cookie freezer selection this year for sure. 

First prepare the filling. In a medium saucepan combine and gently boil until thickened (about 10-15 minutes).

18 ounces dates, chopped
3 tbsp butter
3 tbsp sugar
1 1/2 tbsp vanilla
1 1/2 cups boiling water
1/2 cup orange juice concentrate
finely grated zest of one small orange

The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time. Set aside to cool slightly while you prepare the crumble mixture.

Crumble:

In a large bowl toss together:

2 cups rolled oats (large)
2 tsp baking powder
1 cup unsweetened coconut
1 2/3 cups flour
1/3 cup cocoa powder
1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1 ½ cups butter, cut in small cubes.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased baking pan. Spread date mixture over the base. Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers. Press down lightly. Bake for 40 minutes at 350 degrees F.

Mango Rum Barbeque Sauce

Mango Rum Barbeque Sauce

I've been wanting to try this idea for a grilling sauce for a while now so when we planned some simple juicy grilled pork chops for dinner last week and with some ripe mangoes on the counter top at the ready I decided to give it a shot. Boy was it ever good! The sweet and tangy sauce with fragrant rum and spices was perfect with the thick juicy grilled pork chops that were simply marinated for just a half hour in garlic, lime juice and a pinch of cumin. If you'd rather not use the rum, some orange juice would make a good substitute. I can't wait to try it on chicken and maybe some grilled shrimp too.

In a medium saucepan heat over medium heat

• 3 tbsp olive oil

Add:

• 1 chopped white onion
• 3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with 

• 2 very ripe mangoes, diced

Puree together until very smooth. Add the puree back to the pot and add:

• 1/2 cup rice vinegar
• 2 tbsp freshly grated ginger
• 1/2 cup rum
• 1/2 cup honey
• 1/2 tsp five spice powder
• 1/2 tsp cumin
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper (Optional or use more or less to taste)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers.

Coconut Orange Tea Buns

Like so many families in Newfoundland, mine has quite a number of fantastic bakers and they all make terrific traditional raisin tea buns. Two other tea buns famous in our family circle are orange and coconut. When trying to decide which of those two to serve recently, like I am prone to do, I decided not to decide  and combined the two into a new version of a family favorite. We all loved the result and wondered why we had not tried it before. These were exceptionally scrumptious served warm with honey butter as a weekend brunch treat.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.

In a food processor, combine:

3 cups flour
¾ cup sugar
3 tsp baking powder
½ tsp salt

Cut in:

¾ cup butter

until mixture resembles a fine meal. Remove to a large bowl and stir in:

1 cup unsweetened fine coconut

Make a well in the center of this mixture.

Mix together:

2 tbsp lemon juice
1 tsp vanilla extract
1 tsp almond extract
1 cup undiluted evaporated milk

zest of 1 orange finely chopped

Pour into the well and mix only enough to form a dough ball. Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet. Bake at 375 degrees F for about 20 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 large tea buns.

Honey Butter

Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.

1 cup butter (not margarine or other horrible butter substitutes)

1/2 cup honey

Double Crunch Orange Chicken

Double Crunch Orange Chicken

Our entire family immediately fell in love with this version of our now famous double crunch fried chicken, which has been very, very popular in the honey garlic version previously featured on Rock Recipes. That one has seen hundreds of thousands of hits on the website and I predict this one will be very popular too. 

A very delicious and spicy orange sauce clings to the super crunchy herb and spice infused crust for one incredible taste sensation. We served ours with Chinese noodles that were tossed in the same sauce for a really delicious dinner last night. This is one recipe I know we will make again and again.

The sauce recipe does make enough to serve with rice or noodles but if you don't plan to do that, laf the recipe should be enough for the chicken alone.

• 6  large boneless chicken breasts

 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

• 2 cup flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 2 tbsp ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper

Make an egg wash by whisking together:
 

• 2 eggs
• 4 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Orange Sauce 

Begin by adding to a medium saucepan over medium low heat:

• 3 cloves minced garlic
• 3 tbsp peanut oil (or other vegetable oil)

Sauté for a couple of minutes until the garlic is softened but not browned, then add:

• 3 cups orange juice
• finely grated zest of one small orange
• 3/4 cup honey
• 1/3 cup rice wine vinegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp chili flakes or 2 tsp crushed chili paste ( more or less to taste, use 1/4 of this amount if you don't like spicy sauces)

Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface.

Mix together:

• 1 1/2 to 2 rounded tbsp corn starch
•  1/4 cup water

Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat.

Coat the chicken breasts with the sauce before serving. Serve with rice or noodles.

4 Ingredient Cherry Crumble {aka Dump Cake}

There is no possible way you can mess up this recipe.

There is no measuring or mixing involved.

It has only 4 ingredients,
and it is delicious!

Do I have your attention yet?

I was introduced to this easy dessert many years ago.

At the time, I was told it was called "Dump Cake".

It earned this name because you just dump everything in the pan, and you're done.

Although a cake mix is involved, this recipe is more like a fruit cobbler or crumble.
And I think it deserves a more appetizing name, because it's SO yummy!
 So, I am calling it Cherry Crumble.

Much better, don't you think?

Ingredients

one can crushed pineapple

one can cherry pie filling

one box cake mix (yellow or vanilla)

1 1/2 sticks butter or margarine

 

First, evenly spread the crushed pineapple on the bottom of a 9X13 pan.

 

Second, drop spoonfuls of the cherries on top.

(I may be a bit obsessive about cherry placement. Don't be like me.)

Third, sprinkle your cake mix on top, covering all the fruit.

Fourth, cut the butter into squares and arrange on top.

Bake at 350 degrees for 45-50 minutes, until golden brown.
Your house will smell sooo good!

Serve while warm with a scoop of vanilla ice cream on top, and you have...

Perfection!

4 Ingredient Cherry Crumble {aka Dump Cake}

by Bird On A Cake

6061166

Ingredients

• one can crushed pineapple
• one can cherry pie filling
• one box cake mix (yellow or vanilla)
• 3/4 cup (1 1/2 sticks) butter or margarine

Instructions

Heat oven to 350 degrees. Evenly spread the crushed pineapple on the bottom of a 9X13 pan. Drop spoonfuls of the cherries on top. Sprinkle the cake mix evenly on top, covering all the fruit. Cut the butter into squares and arrange on top. Bake for 45-50 minutes, until golden brown.

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 Take this to your next potluck. You will be very popular. :0)
Enjoy!

 I share my recipes & tutorials at these fun link parties.

Quick and Easy Stovetop Mac and Cheese

Quick and Easy Stovetop Mac and Cheese

Olivia and Noah are in the kitchen making a family favorite side dish today. This recipe is great to make with a kitchen buddy because it's good to have one person continuously stirring as the other slowly adds the cheese.

If your mac and cheese comes from a box on the supermarket shelf and glows like a neon orange radioactive waste dump, it's time to change your ways and discover something immeasurably better. What we love about this great basic recipe is the number of flavour combinations possible just by switching up the type of cheese and adding a different herb, spice or other flavour element. White Cheddar and Chipotle, Monterey Jack and Jalapeno, Swiss and Fresh Herbs, Colby and Chive; just about any cheese that will melt smoothly can be used alone or with an added flavour element and that doesn't even begin to consider blended cheese combinations! Add some cooked sausage or ham for a complete lunch or dinner meal too.

½ lb pasta, cooked al dente, We like penne and rotini best because they hold the cheese sauce so well.
4 tablespoons butter

Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce.

12 ounces evaporated milk, split in 2 six ounce portions
2 large eggs
1 ½tsp dry mustard powder
½ tsp kosher salt
¼ tsp black pepper
12 ounces aged cheddar cheese, grated and separated in 4 equal portions

Whisk together 6 ounces of the milk, the eggs, salt, pepper and dry mustard. Add 2 portions of the cheese, then add this mixture to the pasta and butter over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth. Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.

Jalapeno and Queso Fresco Stuffed Burgers

The great grilling continues with another winning combination in a stuffed burger. This time some locally made queso  fresco artisan cheese from Five Brothers Cheese gets layered with diced fresh jalopeno peppers and stuffed into extra lean ground beef flavored with garlic and even more jalopenos! This is a very flavorful burger with plenty of punch. Plenty of crisp bacon was the only thing my inner meat-a-tarian needed to complete this burger but next time I'm trying it with some fresh homemade salsa as a condiment.

Makes 4 burgers

Mix together:

2 lbs extra lean ground beef

1 or 2 finely diced jalapeño peppers

1 tbsp chopped fresh thyme

½ tsp freshly ground black pepper

1 tsp kosher salt

2 tbsp smoked paprika

1 clove minced garlic
1/2 tsp ground cumin

4 tbsp Worcestershire sauce

Form into 8 individual burger patties. On four of the patties, place about 

2 ounces thinly sliced queso fresco cheese layered with a sprinkle of diced jalapeño peppers between the layers of cheese.

Place the remaining four patties over the cheese and pinch the edges together to seal.

Grill over medium high heat  for 4-5 minutes per side or longer if you prefer well-done. Serve on well toasted burger buns with plenty of crispy bacon.

Easy Summer Fruit Cookie Tarts

Easy Summer Fruit Cookie Tarts

Sometimes the simplest  of experiments yield amazing results.  That couldn't be more true than with these beautiful little summer fruit tarts. There was some leftover cookie dough in the fridge that had been there for a couple of days and I honestly thought of tossing it in the trash but as everybody knows, I hate to throw out anything. There is also an abundance of fruit in the house at the moment, we always seem to overbuy but then again, it rarely gets tossed out; we always seem to find some way to use it. 

I broke out some of my individual fluted tart pans, pressed the cookie dough into them without even rolling it out, added some sliced strawberries, sliced black velvet apricots, and a handful of frozen blueberries from the freezer , sprinkled a little sugar on top of the fruit and tossed them into the oven. I didn't expect much to be honest, thinking the juicy fruit might drown the cookie dough completely and I'd be left with a soggy mess that would still end up in the garbage bin. Still, nothing ventured, nothing gained and the trash bin was the cookie dough's initial destination anyway, so no big deal anyway, I thought.

Easy Summer Fruit Cookie Tarts

Wow! These little tarts are amazing. I only made three and everyone in the house insisted on sampling each one! They were all absolutely delicious! This particular cookie dough held up perfectly, providing a crispy edged buttery vanilla pastry that didn't crumble into a million pieces but wasn't too soft to hold its own shape either. They were perfect!

I'm already thinking of new fruits to try in them and thinking about a full sized peach tart as an experiment when the Niagara peaches arrive. This turned out to be one of my favorite new recipes this summer and a lesson that a little kitchen experimentation can be a wonderful thing.

Cookie Dough Crust

Sift together:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream together until light and fluffy:

• 1 cup butter
• 2/3 cup sugar

Add and beat well:

• 2 large egg yolks
• 1 tablespoon milk
• 2 teaspoon pure vanilla extract

Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.

Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:

• blueberries
• strawberries
• peaches
• plums
• nectarines
• blackberries 
• raspberries

Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked. Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.

Baked Grain-Free Chicken Strips

These are so delicious and really easy to make.  I started making these specifically for Little Love and realized I really enjoy them too.  They are great on top of a salad, mixed into gluten free pasta, or simply as is with your favorite dipping sauce.  Little Love has never been a fan of sauces, but she loves to dip these in raw creamed clover honey.

Enjoy!

Baked Grain-Free Chicken Strips

Equipment: 2 Medium Size Bowls or 2 Large Plates, Unbleached Parchment Paper, Large Baking Sheet (I use a Stoneware Large Bar Pan), Cutting Board, Sharp Knife

·      3 pastured or organic chicken breasts – boneless, skinless

·      ½ coconut flour

·      ½ teaspoon Celtic sea salt (See Resources)

·      ½ teaspoon dried thyme

·      ¼ teaspoon cumin

·      ¼ teaspoon garlic powder

·      ¼ teaspoon coriander

·      ¼ teaspoon kelp granules (See Resources)

·      ¼ teaspoon cayenne pepper - optional, remove for no spice/heat

·      Freshly ground black pepper (to taste)

·      1 pastured or organic egg

1.    Preheat oven to 400 degrees F.  Prepare baking sheet - if you’re not using a Stoneware baking pan, line baking sheet with parchment paper.

2.   In a medium size shallow bowl or large plate, combine coconut flour, sea salt, thyme, cumin, garlic powder, coriander, kelp granules, black pepper and optional cayenne pepper.  Mix ingredients with your hands, make sure all of the ingredients are combined.  Set aside.

3.   In a separate medium size bowl or large plate with raised sides, crack an egg, whisk with a fork.  Set aside.

Beautiful Orange Yolk from a local pastured egg.

4.   On a cutting board, use a sharp knife to cut chicken into strips.

5.    One at a time, coat chicken strips in the egg mixture first, then coat in the coconut flour mixture.  Place on baking sheet and repeat until all chicken strips are coated. 

6.   Bake for about 10 minutes, flip each chicken strip, continue baking for another 10-15 minutes. 

7.   Serve immediately with your favorite dipping sauce. 

Yield: Makes about 12-15 chicken strips

Note: If you are avoiding baking right now due to summer heat, you could easily cook these on the stovetop.  I have done this many times too.  In a large saucepan, melt about 1 tablespoon fat of choice (I use pasture butter) and cook over medium heat, about 3-4 minutes on each side or until chicken is browned and cooked all the way through.  


This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods,  Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Full Plate Thursday @ Miz Helen's Country Cottage, Fight Back Friday @ Food Renegade, Fat Tuesday @ Real Food Forager, Monday Mania @ The Healthy Home Economist, Hearth and Soul Hop @ Premeditated Leftovers, Whole Foods Wednesday @ This Chick Cooks, and Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry.

Happy Summer - I'm Back

California Poppies & Purple Lupine

I hope everyone is having a wonderful summer.  I'm back from months of having to take a blogging break (due to two moves, yuck, glad to be settled again).

What memories have you been creating this summer so far?  I'd love to hear.

My little family has had a lot going on, some wonderful changes, which I will be sharing about in the near future.  Here's a little peak at some of the memories we've been creating.

Enjoying the beauty by the river on a hike with my dear friend Kim.

"Little Love" & Me

Stunning Bodega Bay, CA

"Big Love" & Me

My Beautiful Little Love

Little Love enjoying the bicycle powered carousel at the Davis Farmers Market.

I'm hoping to get back in the swing of posting recipes more often again.  Please stay tuned for those.

A special thank you for all of the support I have received from you over the last few months, especially on my Facebook page.  I am so grateful for my readers, I can't thank you enough for all of your kind words.  I am approaching my 1 year anniversary of this blog, and I am just so overwhelmed by the love and support I have received from my readers and fellow bloggers.  I love this community and I look forward to sharing more with you.

Love and Light,
Emily