Chicken Piccata Re-Do...

I was trying to make Chicken Piccata the other night and after getting started I realized I was out of capers, which makes the whole meal for me. I wanted to try something that would give the meal some of the tangy flavor that the capers give off so here's what I ended up doing and it was AWESOME...

Breading Ingredients:

1 cup flour (seasoned with salt and pepper)
2 eggs, beaten
2 tbsp. stone ground dijon mustard
2 cups Panko bread crumbs

Directions:

Mix eggs and mustard together (this is the FANTASTICAL part)
Dredge chicken breasts in flour, then egg and mustard mixture, then in Panko.
Fry in oil until cooked through. During the last few minutes off cooking, deglaze pan with white wine and add the zest and juice of one fresh lemon.

No More Stinky Hard Boiled Eggs

I love hard-boiled eggs but I hate that my house smells like sulfur whenever I boil them. I found this trick from the "Egg Master" Howard Helmer.

Hard boiled eggs only stink because they have been overcooked. To avoid the smell and have perfect eggs every time place a single layer of eggs in your pot. Cover with water by one inch. Bring to a boil over high heat and as soon as the water is at a rolling boil, remove the pan from heat and let the pot sit (with lid on) for 14 minutes. Then cover eggs with cold water.

I tried it today and it worked like a charm!!

Fresh Herbs Year Round

A little tidbit I picked up in my latest issue of Cuisine...

Place fresh herbs in an ice cube tray with water. Freeze. Throw "herb cube" into sauces or dishes for fresh herbs all year round.