Breaded Dijon Chicken Breast

Ingredients
6 boneless skinless chicken breasts
2 eggs
2 Tbsp Dijon mustard
1 1/2 cups breadcrumbs
1 tsp garlic powder
1 tsp seasoning salt
1/2 tsp ground black pepper
1/2 tsp paprika
1 pinch cayenne pepper
Olive oil

Method
1.  Prepare an ungreased baking pan and set oven to 400 degrees.

2.  Pat the chicken dry using paper towels.

3.  In a shallow dish whisk the eggs with Dijon mustard until well blended.

4.  In another shallow dish, combine the dry bread crumbs with the garlic powder, seasoned salt, black pepper, paprika, and cayenne pepper.

5.  Dip chicken breasts into the egg/mustard mixture allowing any excess to drip off, then place the chicken into the breadcrumb mixture turning to coat with the crumbs and pressing down with hands firmly to adhere the coating to the chicken; place onto a plate or the prepared baking sheet.

6.  Cover the bottom of a skillet with oil then heat over medium-high heat.

7.  Add in the breaded chicken one or two at a time and brown both sides (about 3 minutes per side or until golden brown, do not cook thoroughly).

8.  Transfer to ungreased baking sheet and bake the chicken for 30 minutes or until cooked through.


Adapted from the Food.com recipe "Kittencal's Tender and Juicy Breaded Dijon Chicken Breast."

Breaded Pork Chops

Ingredients
4 pork chops
1/2 cup flour
1 egg, lightly beaten
1/4 cup milk
Red Hot sauce
1 cup Italian breadcrumbs
1 tsp garlic powder
1/4 tsp cracked pepper
2 Tbsp olive oil

Method
1.  Preheat oven to 350F.

2.  Pour the flour into a shallow bowl. Mix the egg, milk, and several dashes of Red Hot sauce together in a second bowl, and then mix together the bread crumbs, garlic powder, and pepper in a third bowl.

3.  Heat up the olive oil in a skillet. Brown each pork chop on both sides for about 1-2 minutes.

4.  Transfer to a lightly oiled baking sheet and bake for 25 minutes or until cooked (time will need to be increased depending on the thickness of the chops).

Ramsay's Escalope of Chicken

Ingredients
4 chicken breasts, boneless/skinless and pounded thin
2 eggs, lightely beaten with 1 Tbsp milk
Flour
Breadcrumbs, seasoned
1 ball mozzarella (or bag of shredded mozzarella)
1/4 cup Parmesan cheese, grated
Olive oil
1 shallot
1 clove garlic, minced
1 pint or 250g cherry tomatoes
Dried basil
Sea salt and ground pepper

Method
1.  Preheat the oven to 395F (200C).

2.  Dust each chicken filet in flour, then dip in the egg wash and next the breadcrumbs.

3.  Saute the escalopes in hot olive oil in a frying pain until golden brown, then transfer to a baking tray.

4.  Heat a little new olive oil in the same pan. Saute the shallots and garlic and cook for 2-3 minutes. Add the tomatoes and basil and allow the tomatoes to soften. Season with a little salt and pepper.

5.  Spoon some tomato sauce over each escalope. Top with mozzarella and sprinkle with the grated Parmesan. Bake in the oven for approximately 8 minutes, until the chicken is cooked and the cheese is melted and golden.

6.  Serve alongside a light salad.


Adapted from Gordon Ramsay's F-Word Recipe "Escalope of Chicken with Sauteed Potatoes and Red Chard."

Ramsay's Spanish Meatballs

Ingredients

Spanish Meatballs:

1lb (500g) good-quality ground beef (we used turkey)

1 onion, peeled and very finely minced (we used 1 shallot)

1 garlic clove, peeled and minced

3/4 cup (50g) white bread crumbs

1oz (25g) Manchego (or cheddar), grated

2 Tbsp (30ml) chopped Italian parsley, plus extra to finish

Sea salt and black pepper

1 large egg, lightly beaten

2 Tbsp (30ml) olive oil

Tomato Sauce:

2 Tbsp (30ml) olive oil

1 onion, peeled and very finely minced (we used 1 shallot)

1 garlic clove, peeled and minced

1/2 cup (120ml) dry white wine (we used white grape juice)

2 x 14oz (400g) cans chopped tomatoes

Generous 1/3 cup (100ml) water

1-2 tsp (5-10ml) superfine sugar (regular works fine if needed)

Method

To make the meatballs, mix the ground beef, onion, garlic, bread crumbs, cheese, and chopped parsley together in a large bowl until evenly combined. Season well with salt and pepper and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball, and pan-fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary.

With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with plastic wrap, and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the tomato sauce. Heat the olive oil in a skillet, add the onion and garlic, and cook gently until lightly golden. Increase the heat slightly and pour in the wine. Let bubble until reduced by half, then stir in the chopped tomatoes, water, and sugar. Season with salt and pepper. Simmer for 10 to 15 minutes until the tomatoes are soft, then remove the skillet from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and pan-fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for another 10 to 15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

Shelly's Note: Because they're Spanish meatballs, Ramsay suggests they be served with rice or a crusty bread. However, we love them as Italian meatballs, so we just serve them as you would do regular spaghetti and meatballs. Also, the sauce has a tendency to lose its water during the first cooking, so if you pour in a good splash of water at the same time you put the meatballs in it'll all even out.

From Gordon Ramsay's World Kitchen.

Ramsay's Chicken Pot Pie

Ingredients

3 1/2 Tbsp (50 ml) butter

1 large onion, peeled and chopped (we use 1 shallot)

3 celery stalks, trimmed and diced

1 large carrot, peeled and chopped

1 large potato, peeled and diced (just due to preference, we left this out)

Generous 1/3 cup (50g) all-purpose flour, plus extra to dust

2 cups (500 ml) chicken stock

Generous 1 cup (250 ml) light cream

Sea salt and black pepper

1 lb (500g) skinless, boneless chicken breasts, cut into bite-size pieces

10oz (300g) good-quality ready-made all-butter puff pastry

1 medium egg mixed with 1 Tbsp (15ml) water (egg wash), to glaze

Method

Melt the butter in a large, wide pan and add the onion, celery, carrot, and potato. Saute gently for 10 minutes or until the vegetables are soft. Add the flour and stir well. Cook, stirring frequently, for another 2 minutes to cook out the flour.

Pour in the stock and cream and season well with salt and pepper. Bring to a simmer and cook, stirring, for about 5 to 10 minutes until thickened. Add the chicken and simmer for 5 minutes or until the pieces are just cooked through. Taste and adjust the seasoning. Take the pan off the heat and let cool slightly.

Preheat the oven to 400F (200C). Spoon the chicken filling into one large or 4 individual pie dish(es) to fill to just below the rim(s). Roll out the puff pastry on a lightly floured counter to a large circle, 1/8 inch (3mm) thick. Cut out a circle (or 4 small ones) large enough to form pie lid(s).

Reroll the trimmings and cut long strips to fit around the rim of the dish(es). Brush the rim(s) with water, position the pastry lid on top and crimp the edges to seal. If you wish, decorate the top of the pie with leaves cut from the pastry trimmings. Brush the pastry with egg wash to glaze.

Bake the pie in the oven for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbling hot. Let stand for a few minutes before serving.

Shelly's Note: We halved the recipe to fill two ramekins without a problem. The taste of this pie is absolutely amazing - so pure, flavorful, cozy, and filling without feeling the least bit heavy.

From Gordon Ramsay's World Kitchen.

Soy Sauce and Lemon Juice Chicken Wings

Ingredients

30-40 fresh chicken wing sections, washed

Soy sauce

Lemon juice

Method

Place the chicken wings into a roasting pan in a single layer. Pour the soy sauce and lemon juice over the wings in the ratio of 2 parts soy sauce to 1 part soy sauce. The liquid should fully cover the bottom of the whole pan and come up to about 1/4 - 1/3 of the way up the wings. Remember that water is going to come out of the chicken and add to the liquid.

Put the wings a couple of inches under the broiler and broil the wings on high heat. Using a pair of tongs, flip the wings every 20 minutes until the wings have a nice dark color and the skin is just crispy, about 1 hour in total. The secret is to never, ever rush; let the chicken wings cook as long as they need to and flip as often as needed.

Shelly's Note: If you're using frozen chicken wings, wash the ice off them first and be aware that a lot more water is going to come out of frozen wings during cooking, so lessen the amount of soy sauce and lemon juice you pour. This recipe is extremely simple, particularly for the amount of taste is has. This is a perfect meal to bring to parties as well as cook at home when you don't want to fuss over dinner too much.

Created by Don Tennant for his family when we were all in Hong Kong.

Ramsay's Honey Mustard Pork Chops

This recipe must be marinated for a few hours or overnight.

Ingredients

4 pork chops, about 8 oz each

Olive oil, to brush for the marinade

2 Tbsp Dijon mustard

4 Tbsp wholegrain mustard

6 Tbsp clear honey

4 Tbsp Worcestershire sauce

4 Tbsp light soy sauce

Method

Mix the marinade ingredients together in a shallow bowl. Add the pork chops and turn to coat well. Cover with cling film and marinate in the fridge for a few hours or overnight.

When you are ready to serve: Heat a griddle pan until hot. Scrape excess marinade off the chops and save it. Brush the chops with olive oil. Cook on the griddle for 4-5 minutes on each side or until cooked through, basting with the marinade occasionally. Rest in a warm spot for 5-10 minutes.

Shelly's Note: To prevent blackening and to make use of the delicious sauce, first sear the pork chops over medium-high heat for a few seconds each side and then put them into a small oven-safe dish. Pour a generous cup of marinade over the chops and shake to cover. Bake at 350F for 10-15 minutes or until cooked through. They work best over egg noodles and Ramsay suggests serving them with steamed green beans or broccoli.

Sticky Lemon Chicken

Ingredients

4 large chicken thighs or 8 small, with skin and bone

Sea salt and black pepper

Thyme

1 head garlic, halved horizontally

Splash of red wine vinegar

Dark soy sauce

Honey

1 lemon, finely sliced

Method

Heat the oil in a large saute pan or a large pot. Season the thighs and brown them over a high heat with the garlic and thyme until golden brown. Make sure the skin gets adequate color but be aware that it can burn very quickly.

Add the red wine vinegar and bubble until reduced by half. Drizzle over generous amounts of soy sauce and honey and shake the pan to mix. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through; if not, add a little more water and let it boil down again.

Shelly's Note: This goes well over white rice and green beans or broccoli. A fun thing to do is to use boneless-skinless thighs and chop them into bite-size pieces. Cook the chicken just the same, except chop the lemon slices a bit thicker so that they're easier to take out when you serve the chicken.

Adapted from Gordon Ramsay's Fast Food.

Grilled Chile-Lime Shrimp

Ingredients

1 1/2 lb medium shrimp, peeled and deveined

1 tsp finely grated lime peel

1/4 Tbsp lime juice (about 1 1/2 limes)

1 jalapeno, seeded and finely minced

1 Tbsp garlic, minced

2 Tbsp soy sauce

3 Tbsp olive oil

1 tsp chili powder

1/4 tsp cayenne pepper

1 Tbsp honey

Method

Combine all ingredients except shrimp in a small bowl. Place the shrimp in a large baggie; add marinade and coat. Refrigerate for 10 minutes, turn over bag, and continue for another 10 minutes. Do NOT marinate for longer than 20 minutes.

Skewer 6 shrimp at a time and grill for 2 minutes on each side or until opaque. Serve with a fresh squeeze of lime over each shrimp to bring out the flavor.

Shelly's Note: The chili powder is what gives the shrimp its color, so try not to skimp on it. For a light, healthy meal, toss the shrimp over a fresh salad.

Adapted from the Better Homes and Gardens recipe "Grilled Chile-Lime Shrimp."

Ramsay's Burgers

This recipe must be refrigerated for 45 minutes to an hour before cooking.

Ingredients

1 lb ground beef or turkey

1/2 red onion, diced

3 Tbsp whole grain Dijon mustard

2 Tbsp Tabasco or Red Hot sauce

3 Tbsp Worcestershire sauce

3 Tbsp ketchup

Sea salt and cracked pepper

Method

Mix all ingredients together with your hands; all ingredients are approximate and may be adjusted according to taste. Mold into generous, thick patties and refrigerate for 45 minutes to an hour. This will help keep the burgers together while cooking. Cook over grill or an oiled pan until cooked how you want them; remember that when cooking turkey burgers, they can't be pink in the center.

Adapted from Gordon Ramsay's recipe shown on the F Word (when he makes the burgers with buffalo meat and buffalo mozzarella!)

Hawaiian Kabobs

This recipe must be marinated for at least 3 hours, preferably 5-8.

Ingredients

1/2 cup soy sauce

1/2 cup unsweetened pineapple juice

1/4 cup vegetable oil

1 Tbsp brown sugar

1 tsp garlic powder

1 tsp dry mustard

1/4 tsp cracked pepper

1 1/2 lbs boneless-skinless chicken breasts, cubed

1 large green bell pepper, chopped

8 oz mushrooms, whole

20 cherry tomatoes

Method

Combine first 7 ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Mix the chicken, green peppers, mushrooms, and tomatoes in a large container. Pour the marinade over, cover, and shake to coat. Marinate at least 3 hours, more if possible.

Alternate meat and vegetables on skewers OR separate ingredients on individual skewers (the former is prettier, the latter is easier to cook). Cook the skewers over the grill or under the broiler, basting and turning frequently until meat is cooked. Serve with hot cooked rice.

Adapted from 1985 Southern Living Recipe "Hawaiian Kabobs" p. 157

Cheddar Jack Chicken

Ingredients

1 pkg chicken tenders

1 stick butter, melted

2 Tbsp garlic, minced

2 Tbsp garlic powder

3/4 cup seasoned dry bread crumbs

1/2 cup cheddar jack cheese, shredded

1/4 cup Parmesan cheese

Cracked pepper

Method

Combine melted butter with minced garlic and garlic powder in a small bowl.

Combine the breadcrumbs with cheddar cheese, Parmesan cheese, and a liberal sprinkling of cracked pepper in a second bowl.

Dip the chicken in the butter mixture then dredge in the crumb mixture. Place in greased pan; sprinkle over liberal amounts of the crumb mixture and press onto the chicken, as the cheese tends not to stick during the transfer to the pan. Bake 35-45 minutes or until chicken is cooked through.

Adapted from the food.com recipe "Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast."