We love making chicken piccata. This dish comes together in no time, and is such a light dinner served with a side of asparagus. The chicken is simply dredged in a seasoned flour, lightly browned and finished in the oven.

Lemons and capers combine with butter, white wine, shallots and garlic to form the most delicious sauce that we spoon over the top of the chicken. Serve this with a side of roasted, or steamed asparagus. Now let’s pour a glass of crisp wine, and enjoy!

this Recipe

Why you will love making this New York bagel recipe at home:

1. Superior Freshness and Quality

• Fresh Ingredients: When you make New York bagels at home, you have control over the ingredients, ensuring that they are fresh and high-quality. This results in bagels that are fresher and often superior in taste and texture compared to store-bought versions.
• Customizable Flavors: You can experiment with different types of flour, toppings, and add-ins to create unique flavor combinations that you might not find in commercial bagels. This customization allows you to tailor the bagels to your personal preferences.

2. Mastering Traditional Techniques

• Boiling and Baking: The process of making New York-style bagels involves boiling the dough before baking, which gives the bagels their characteristic chewy texture and shiny crust. Mastering this traditional technique can be a satisfying culinary achievement.
• Learning and Sharing: Making bagels from scratch can be a fun and educational experience, whether you’re baking alone or with family and friends. It’s a great way to learn more about baking and share the joy of homemade goods with loved ones.

3. Sense of Accomplishment and Enjoyment

• Homemade Delight: There’s a unique satisfaction that comes from making something from scratch. Enjoying a warm, freshly baked bagel that you’ve made yourself can be incredibly rewarding.
• Creative Process: Baking can be a therapeutic and creative outlet. Shaping the dough, choosing toppings, and watching your bagels come to life in the oven can be a delightful and stress-relieving process.

By making New York City-style bagels at home, you can enjoy the superior taste of fresh, high-quality bagels, master traditional baking techniques, and experience the joy and satisfaction of creating something delicious from scratch.

Making homemade bagels might seem daunting, but with this detailed new york style bagel recipe, you’ll be able to bring the taste of New York City into your own kitchen. Whether you enjoy your bagels plain, topped with sesame seeds, or slathered in cream cheese, these homemade bagels are sure to impress. Next time you’re craving a chewy bagel with a crisp exterior, skip the grocery store and try this recipe instead. Happy baking!

Making Cinnamon Rolls: A Step-by-Step Guide

Preparing the Dough:

1. Activate the Yeast: Begin by whisking the yeast into warm milk and letting it sit for 3-4 minutes. This step helps to activate the yeast, ensuring your dough will rise properly.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
3. Blend the Wet Ingredients: Whisk together the eggs and melted butter, then mix them into the milk and yeast mixture.
4. Form the Dough: Gradually pour the wet ingredients over the dry ingredients, stirring until the dough comes together. A firm rubber spatula or plastic bench scraper can be particularly useful for this step.
5. Knead the Dough: Once the dough has formed, transfer it to a lightly floured surface. Knead it gently for about 3-4 minutes until it becomes firm but still slightly sticky.
6. Let the Dough Rise: Lightly oil a large bowl and place the dough inside. Cover it with a damp dish towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Making the Filling:

1. Mix the Filling Ingredients: Combine brown sugar and cinnamon in a medium bowl. Hold off on preparing the apples until you’re ready to assemble the rolls to prevent browning.
2. Prepare the Apples: When you’re ready to roll out the dough, core, peel, and chop the apples into bite-sized cubes.

Assembling the Cinnamon Rolls:

1. Roll Out the Dough: Transfer the risen dough onto a lightly floured surface. Use a rolling pin to roll it into a rectangle.
2. Add the Butter: Spread the softened butter evenly over the dough. I find that using my hands makes this step easier.
3. Add the Filling: Sprinkle the brown sugar mixture over the butter, leaving one edge free of filling. Evenly distribute the apple pieces over the dough.
4. Roll the Dough: Starting from the long side, tightly roll up the dough, tucking in the ends as you go. Slice the roll into 12 equal pieces.
5. Prepare for Baking: Arrange the rolls in a greased 9×13 baking pan. Cover them with plastic wrap that has been sprayed with oil. Allow the rolls to rise for about 1 hour, or until nearly doubled in size.

Baking the Cinnamon Rolls:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Prepare the Cream: Warm the heavy cream slightly. After the rolls have risen, pour the cream over the top, allowing it to soak down and around the rolls.
3. Bake: Place the rolls in the oven and bake for 20-22 minutes, rotating the pan halfway through. If the rolls begin to brown too quickly, cover them loosely with foil. Depending on your oven and the size of the rolls, baking may take up to 30 minutes.

Making the Frosting:

1. Blend the Ingredients: In a medium mixing bowl, use a hand or stand mixer to blend the softened cream cheese and butter until smooth.
2. Add the Sugar: Gradually mix in the powdered sugar.
3. Finish with Vanilla and Cream: Add vanilla extract and enough cream to achieve your desired frosting consistency. Once the rolls are warm but not too hot, generously spread the frosting on top.

Enjoy your homemade cinnamon rolls! The combination of the sweet cinnamon filling, tender apples, and creamy frosting makes for an irresistible treat.

• Cream cheese: Adds tangy richness that balances the sweetness of the rolls.
• Salted butter: Enhances the creamy texture and flavor of the frosting.
• Powdered sugar: Sweetens the frosting and gives it a smooth, silky finish.
• Vanilla extract: Adds warmth and depth to the flavor.
• Heavy cream or half and half: Helps achieve the perfect creamy consistency.

You will want to start the dough when you get up to allow to proof. Once you roll them out, fill them and slice them you can let them rise while you go to the grocery store, or relax and read the paper.

Chicken Piccata

Chicken Piccata is a delightful Italian dish featuring tender, pan-seared chicken breasts bathed in a vibrant lemon-caper sauce. The combination of zesty citrus, briny capers, and savory pan juices creates a flavorful and elegant entrée.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: dinner

Cuisine: American

Keyword: chicken, Chicken Picatta, easy recipes

Servings: 4 servings

Calories: 601kcal

Author: Bruce and Dina Miller

Equipment

• Knife
• Cutting board
• large frying pan
• cooling rack
• sheet pan

Ingredients

Ingredients for preparing the chicken piccata :

• 2 chicken breasts boneless and skinless
• 1 1/2 cup flour for dredging
• 1 tablespoon garlic granules or garlic powder
• 1 tablespoon lemon pepper seasoning
• 5 tablespoons extra-virgin olive oil for frying

Ingredients for chicken piccata sauce:

• 1 shallot diced
• 8 cloves garlic thinly sliced
• 1/2 cup chicken broth
• 1/2 cup lemon juice
• 1/3 cup dry white wine may substitute chicken broth
• 8 tablespoons butter sliced into 8 pieces
• 1 lemon thinly sliced
• 1/3 cup capers rinsed

Instructions

Prepare Chicken:

• Preheat oven to 350 F.
• Trim 2 skinless chicken breasts, and then, with a sharp knife, slice through the middle in half to create 2 thin slices from each chicken breast. Place chicken on a plate. Season chicken with salt and pepper on each side.
  2 chicken breasts, 1 1/2 cup flour
• Mix garlic powder & lemon pepper spices into flour in a shallow dish or plate.
• Place cooling rack in sheet pan. Have ready to place partially cooked chicken on.
• Heat olive oil in pan till very hot. Lower heat to medium.
• Dredge 2 pieces of chicken in seasoned flour thouroughly coating with flour on each side.
• Place in pan. Do not crowd chicken, as you want a nice crust. You should be able to do 2 chicken pieces at a time. Cook until lightly brown, then turn and repeat. This takes 2-3 minutes per side. The chicken will not be fully cooked, as it will finish cooking in oven.
• As chicken is browned, remove from pan and place on the wire rack in the pan. Add additional oil if needed, and be sure you bring temp back up before you sauté next 2 pieces.
• Add additional oil to the pan as needed, and be sure you bring temp back up before you sauté next 2 pieces. Repeat steps and move chicken onto rack.
• Place chicken into 350 F oven, and finish cooking while making sauce.

Prepare Sauce:

• Using same pan that you cooked chicken in, sauté shallots for about 2 minutes, until cooked, but not browned. Add in the sliced garlic, and continue to cook for about 1-2 minutes, being careful not to burn the garlic.
• Pour broth into pan to deglaze, scraping bits from bottom of pan with a wooden spoon. Add lemon juice and wine, continue to cook allowing wine to cook off, about 5 minutes.
• Toss in the butter, a few slices a a time. Continue to stir and allow sauce to thicken. Once butter is completly melted into sauce, add in capers, and stir. Cook for another minute.
• Gently place lemon slices into the sauce. Cook for another minute.
• Check doneness of chicken by inserting a knife into the center of a piece, looking for clear juice, and no pink center. You may also check internal temperature of 165 F. Remove chicken from oven and plate. Pour sauce over top of chicken.

Nutrition

Serving: 1piece of chicken | Calories: 601kcal | Carbohydrates: 23g | Protein: 28g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 830mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 2mg

Tried this recipe?Let us know how it was!

FAQs

Here are three frequently asked questions about chocolate cupcakes with buttercream frosting:

1. Can I make the cupcakes and frosting ahead of time? Yes, you can! Both the cupcakes and buttercream frosting can be made ahead of time. Simply store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage. The buttercream frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When you’re ready to enjoy them, allow the cupcakes to come to room temperature and whip the frosting briefly to restore its creamy texture.
2. Can I use a different type of cocoa powder for the cupcakes? Yes, you can use different types of cocoa powder, but it may affect the flavor and texture of the cupcakes slightly. Dutch-processed cocoa powder is preferred for its smoother, milder flavor and darker color. If you use natural cocoa powder instead, you may need to adjust the leavening agents in the recipe, as natural cocoa powder is more acidic. It’s best to stick to the type of cocoa powder specified in the recipe for the best results.
3. How do I achieve a smooth and fluffy buttercream frosting? To achieve a smooth and fluffy buttercream frosting, it’s important to start with softened butter and sifted confectioner’s sugar. Beat the softened butter in a stand mixer or with a hand mixer until it’s creamy and smooth. Gradually add the sifted confectioner’s sugar, beating well after each addition, until the frosting is light and fluffy. If the frosting is too thick, you can add a small amount of heavy cream or milk to thin it out to your desired consistency. Be sure to beat the frosting for several minutes to incorporate air and achieve a fluffy texture.

What to serve with potato skins

1. Side Salad: A crisp, refreshing side salad complements the richness of the potato and cheese. Choose a simple garden salad with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing to balance the flavors. Our Pasta House Italian Salad pairs perfectly with these!
2. Soup: A warm bowl of soup pairs wonderfully with this appetizer, especially during colder months. Opt for a comforting soup like vegetable soup, butternut squash, or broccoli cheddar to create a satisfying meal combination.
3. Vegetable Platter: Serve potato skins alongside a colorful vegetable platter for a balanced and nutritious meal. Include a variety of raw veggies such as carrot sticks, celery, bell pepper strips, cherry tomatoes, and snap peas, accompanied by a dip like hummus or ranch dressing for added flavor.

FAQ’s

FAQs

Here are three frequently asked questions about chocolate cupcakes with buttercream frosting:

1. Can I make the cupcakes and frosting ahead of time? Yes, you can! Both the cupcakes and buttercream frosting can be made ahead of time. Simply store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage. The buttercream frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When you’re ready to enjoy them, allow the cupcakes to come to room temperature and whip the frosting briefly to restore its creamy texture.
2. Can I use a different type of cocoa powder for the cupcakes? Yes, you can use different types of cocoa powder, but it may affect the flavor and texture of the cupcakes slightly. Dutch-processed cocoa powder is preferred for its smoother, milder flavor and darker color. If you use natural cocoa powder instead, you may need to adjust the leavening agents in the recipe, as natural cocoa powder is more acidic. It’s best to stick to the type of cocoa powder specified in the recipe for the best results.
3. How do I achieve a smooth and fluffy buttercream frosting? To achieve a smooth and fluffy buttercream frosting, it’s important to start with softened butter and sifted confectioner’s sugar. Beat the softened butter in a stand mixer or with a hand mixer until it’s creamy and smooth. Gradually add the sifted confectioner’s sugar, beating well after each addition, until the frosting is light and fluffy. If the frosting is too thick, you can add a small amount of heavy cream or milk to thin it out to your desired consistency. Be sure to beat the frosting for several minutes to incorporate air and achieve a fluffy texture.