Get Intuit Cookery

I write almost constantly. I have 3-4 journals that are filled with random thoughts, plans, information and drawings. However, I have never attempted to write a recipe, which is surprising to me because I cook most days of the week.

I suppose the main reason I have never attempted to write a recipe is because of my cooking style. I do not measure anything. This is also why I do not bake. :-)

Instead, I use my intuition and research skills to guide me.

As with anything else in life, practicing makes you better, and researching new recipes expands your knowledge of food, flavor combinations, and technique. Believe me, I am no eponymous chef, but over the years I have become more confident in my ability. Not to mention learned a ton about my personal tastes.

I am thrilled that it is spring and looking forward to warmer weather, but I’m not quite ready to give up my favorite winter dishes yet. So, for dinner tonight I took my favorite sides from both winter and spring, and put them alongside chicken cutlets for a pretty healthy homemade meal.

Pan-Seared Chicken Cutlets with Whipped Golden Potatoes and Spicy Sautéed Asparagus

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Stuff you need:

• 4 chicken breast cutlets, boneless and skinless
• Asparagus, trimmed
• Gold/Yellow potatoes, quartered
• Mushrooms, sliced
• 1/2  medium onion, diced
• Garlic, minced
• Extra virgin olive oil (EVOO)

• 1/3 cup milk
• 2 Tbsp. unsalted butter
• Paprika
• Crushed red pepper
• Lemon juice
• Salt
• Black pepper

It doesn't matter which brand of things you use, and you can be as flexible with the ingredients as you want. That’s the beauty of cooking, it doesn't have to be exact. 

For example, I used sliced baby portabella mushrooms because they were on sale, but if white mushrooms are cheaper they will work just the same. Also, I buy the bulk jars of minced garlic (I use it, a LOT), but fresh garlic would be just as good and even better.

Also, I splurge and buy "natural" or "organic" brands of certain products, but there is no flavor difference. Nutritional difference is still debatable. But, I've taken a bunch of sustainable agriculture courses, and imagining chickens running free and eating a healthy diet makes me happy. 

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Directions:
Okay, here is where it gets tricky. Since I cook intuitively and rely heavily on my senses instead of precise measurements, I am going to have to depend on my descriptive writing skills to guide you through to dinner.

This is also where your notes will come in handy!! Please send me a comment with your feedback and constructive criticisms.

Here we go:
Get on your laptop, tablet, smartphone, etc. and log into Pandora Radio. 

If you do not already have the Pandora App, download it. Seriously. It plays music based on your interests, leaving your hands free to get dirty.

Plus, cooking is way more fun with music.

Now that we’re jamming, grab your chicken and spread them out on a surface. It's okay if they overlap a little. ​

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TIP: Use the Styrofoam packing tray to cut back on dishes.

I like to use cutlets because they are thinner and cook faster, saving time. Also, they are well trimmed upon purchase, cutting back on prep work.

We want to season these babies before heating our pan.

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Rosemary and Sage

You may have noticed elsewhere that I enjoy growing plants. Or, keeping them alive, at least. I'm proud to say I have been successful with some herbs and succulents this year.

New Year's Resolution, check!

​Anyways, I trimmed a bit of fresh rosemary and sage to use on our chicken. If you want to save money on the fresh herbs from the produce aisle, then use these little guys. The final product turns out just as tasty and dried herbs keep much longer.

Dried herbs

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​Prepping the herbs... 

Here's how you do it:

Wash

Mince

Done!

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Seasoning the meat...

I use my sense of sight and smell. Essentially, I cover the meat with a thin layer of whatever I fancy.

In this case, we are using salt, pepper, paprika, and fresh herbs. Watch as each layer of seasoning is added to the chicken.

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Now, let's get the skillet heating...add a swirl of extra virgin olive oil (EVOO) to the pan. About 2 tablespoons.

I cook with a cast iron skillet, just like my Mama.

​It gets HOT. I mean, really hot.

Because of this, I cook just below medium to prevent the EVOO from smoking.

Every oil has a smoke point, the temperature at which it starts to burn. When oil burns it breaks down and releases free radicals, which can contribute to aging and cancer.

Practice with your cookware. You know your skillet is hot enough when a drop of water immediately begins to pop when it hits the oil.  

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Lay your chicken seasoned side down in the hot pan.

NOW WALK AWAY.

​BACK AWAY FROM THE CHICKEN.

The only way to get a nicely seared piece of chicken is to leave it alone for 4-5 minutes.

Season the back side of your chicken with some extra pepper and paprika.

I never add more salt. It leaves some room for adding salt at the table, which is habitual for most people.

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Check out that gorgeous seared chicken.

Flip your chicken, and then WALK AWAY. Let it hang out for another 4-5 minutes.

If you could just smell my kitchen right now.

The paprika helps give the chicken some of its color, while also adding a hint of smokiness. The good kind, not the burnt oil kind.

Transfer the chicken to a plate for holding, add a swirl of EVOO to your pan (as needed), and then start the second batch.

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If you want to save some time you can go ahead and start dicing some onions while your second batch of chicken cooks. 

If you've never diced an onion refer to this slideshow of basic instructions.

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Once your second batch of chicken is finished, remove them to the plate with the other guys.

Next, add a swirl of EVOO and your onions straight into the skillet with all those delicious bits of chicken flavor.

Cook until soft, stirring occasionally.

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While waiting for the onions to cook, go ahead and get started cutting up the potatoes. 

When buying potatoes, try to find some that are all around the same size, so they cook evenly.

Wash and cut potatoes into quarters. I leave the skins on these guys for a little extra fiber. Add them to a pot of salted water and bring to a boil over medium-high heat.

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When the onions are soft and translucent, go ahead and add the mushrooms. 

I bought pre-sliced baby portabella mushrooms, because they were on sale. But any kind of mushroom will work, as long as they are sliced. 

Mushrooms are like sponges and will soak up all the oil and juices in the skillet. Add another little swirl of EVOO to the mushrooms and stir to coat.

These guys will take a few minutes to soften up. You can pop a lid on top to speed up the process.

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Alright, now the real fun begins!!

After the mushrooms begin to soften it's time to deglaze the pan. Add 1/4 cup of your favorite beer and cook until the alcohol evaporates. Add another 1/4 cup of low-sodium chicken stock and reduce by half over medium heat.

Scrape the layers of flavors off the bottom to make a delicious sauce for our whipped potatoes. 

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Cooking is all about multitasking, and this is our home stretch. Our goal is to get the asparagus started and to finish up our whipped potatoes. 

Start the asparagus by washing and trimming the woody stems. After heating a swirl of EVOO in the skillet, add the asparagus and cover for 2-3 minutes.

Meanwhile, check the potatoes. If they are fork tender they are ready to be drained and set aside for whipping.

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When the asparagus turns bright green, add about 1 tablespoon of minced garlic, a sprinkling of crushed red pepper, and a skosh of lemon juice. Stir and set aside until serving.

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Last and certainly not least, we whip the potatoes. Whipped potatoes aren't exactly the healthiest side item, but they are my absolute favorite. They are warm and comforting and satisfying, every time.

The good thing about using golden or yellow potatoes instead of the traditional russet, is that they have a smooth, creamy texture and a just-buttered appearance that can allow for a lighter-than-usual whipped potato recipe.

Begin by smashing down the potatoes with the beater to make it easier to start mixing. Add about 1/3 cup of milk, some black pepper, and about 1/2 teaspoon of onion powder. Blend until smooth. Add an extra splash of milk if they seem too dry. Stir in salt to taste.

Finish off with a dollop of butter, if you prefer. Honestly, these potatoes are so smooth and delicious, you can probably get away without it. For extra extra delicious whipped potatoes, stir in the juices from the resting chicken..............secret ingredient ;-)

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Bon Appetit!