She shoots, She scores!!

So here goes, I have been told over the last several months that I need to start a food blog.  I will share photos and recipes of some of my favorite creations here so hopefully you will be able to make them at home.  So here goes...On the menu tonight was lemon caper chicken, roasted potato rounds and bacon roasted cabbage.

Lemon Caper Chicken:


Ingredients:
2 Chicken breasts cut in half so they are thin
2 Tbsp. Butter
Salt and Pepper
1/4 cup of capers
1/4 cup lemon juice
1/4 cup of half and half or cream
1/4 chicken broth or stock
1/2 of one onion, minced
2 cloves of garlic, minced

Salt and pepper both sides of the 4 chicken breast halves.  Melt butter in a frying pan over medium heat.  Turn heat up to medium high and pan fry chicken for about 3 minutes on each side.  Remove chicken from pan.  Add onions and garlic to pan and saute for about 2 minutes.  Add half and half (or cream) and chicken broth to pan and scrape all of the yummy goodness that has been left behind.  Add lemon juice and capers and a little salt and pepper (remember your chicken is salted so don't overdo it).  Reduce heat to medium and keep stirring until the mixture reduces to a gravy like thickness.  Spoon this mixture over your chicken on a place.  It's that easy, and extremely flavorful!

Roasted Potato Rounds:

Ingredients:
5-7 Russet Potatoes (just your standard potato)
3 Tbsp. Butter melted
3 Tbsp. Olive Oil
Kosher Salt
Your favorite herb (I used dill, but thyme or oregano would be awesome also)
1/2 onion, cut into thin strips

Mix melted butter and olive oil and drizzle some of it into a round baking dish (I used a pie dish).   Slice your potatoes into very thin rounds.  Arrange them vertically in the dish around the edge and then fill in the center as well.  Place slices of onions in between potatoes sporadically throughout the dish.  Sprinkle kosher salt over the top of the potatoes and brush the remaining butter mixture across the top.  Put in the oven on 375 degrees for about 45 minutes.  Sprinkle your herbs (fresh works best but freeze dried is good too) on top of the potatoes and bake for an additional 15 minutes.

Bacon Roasted Cabbage:

Ingredients:
1 package of bacon cut into chunks
1/2 head of green cabbage, cut into quarters (leave the core in to help it stay together better)
kosher salt

Cook bacon until crispy.  Reserve most of the bacon grease, leaving about 2 tbsp in the pan.  Brown the cabbage in the bacon grease for about 1-2 minutes on each side.  Place cabbage on a cookie sheet.  Drizzle reserved bacon grease over the cabbage and sprinkle with kosher salt.  Roast in the oven on 375 degrees for about 15 minutes on each side (flip over after 15 minutes and sprinkle kosher salt on the other side).  Serve with bacon bits on top.