Curt's Delectable Creations

Hello friends. Welcome to The Family Recipe Place. Today I am sharing a personal favorite of mine. My very own Lemon Reggiano Chicken. Believe me, when I tell you, this dish is going to be a favorite for you and your guests. It is simply delicious and you get refreshing Lemon and Reggiano cheese flavor in every bite. It is made with fresh simple ingredients and is not hard to make. If you want to try this recipe for yourself, then please keep reading.

Pan Fried Garlic Herb Chicken A chicken recipe that is simple and comes out tender and juicy. If you are looking for an easy meal, you found it. One Pan And Done This recipe is so simple and you only need one pan. Any parts of the chicken would work for this, but for best results, use boneless skinless chicken breasts. The chicken comes out so tender and juicy every time. What You Need 4 Smashed Garlic Cloves 6 Tbsp of Butter 1/4 Tsp of Salt and Pepper 4 Boneless Skinless Chicken Breasts 4 Tbsp of Olive Oil 1/2 Tsp of Oregano 1/4 Tsp of Rosemary 1/2 Tsp of Parsley 1/4 Tsp of Red Pepper Flakes (Optional) Preparation 1. In a Medium sized bowl, mash the butter and add your herbs and spices. Mix together and well combined. About 1o minutes prior to making this recipe, lay your butter out and let it come to room temperature. It will be much easier to mash and blend with your seasoning. 2. Cutting vertically, make a 2-inch deep pocket in...

Grilling season is upon us again. I love grilling all sorts of foods. Chicken, Shrimp, Fish, Corn on the cob, and foil packet vegetables. My number one favorite thing to grill is Steak! A Rib-Eye Steak in particular. If you are looking for a delicious recipe for a grilled Rib-Eye Steak, you have come to the right place. These Jacked up steaks are marinated in a fabulous booze that makes the meat so tender, they melt in your mouth.

Healthy Pita Pizza Fresh Basil Topping an Italian 5 Cheese Personal Pita Bread Pizza with Fresh Sliced Roma Tomatoes

Baked Twice Hence the Zombie Nickname  Super Easy and Yummy BAKED Potato Skins What you Need: Amounts vary based on how many you make obviously so use you best judgement ;) Your favorite Potatoes (Red skin, golden, Idaho exc....) A set of Butter Knives <I'll Explain in a little bit> 1 Spoon Butter Real Bacon Bits Sour Cream Ranch Dressing Cheddar Cheese, Or your favorite melt-able Cheddar flavored cheese Garlic Powder Olive oil Instructions: Pre-Heat Oven to 350 Wash the outside of your potatoes that you are going to use. Stick your Butter knives through the potatoes Long ways as in the length of the potato just until the tip of the knife sticks out. The knife will super heat from the oven and cook your potato from the inside ;) Once the potatoes are cooked meaning semi soft centers take them out and slice in halves. Use your spoon to scoop the potatoes center out and place into a bowl, keep approx 1/8 of an inch attac...

Some of you may remember my post for this Lemon Reggiano Chicken on @Whats Cookin Italian Style Cuisine when I Guest Posted this recipe , it has been by far the most popular in views. I decided to do a hangout today to let you see this delicious way to make a lemon chicken. It's a lot different from most lemon chicken recipe. Here's the video and the recipe.    Guest post photo on What's Cookin' Italian Style Cuisine with +claudia lamascolo   (photo by)        Curt's Recipe for Lemon Reggiano Fried Chicken 4  boneless chicken breasts thinly sliced (Preferably Marinated overnight in 1/4 cup Lemon Juice, 2 tbsp. olive oil and 2 garlic cloves minced) 1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs, 1/2 cup parmesan reggiano cheese mixed together  1 cup of milk or egg whites canola oil and olive oil for frying 60/40 split Curt's Lemon Sauce (the...

1 turkey (fresh preferable), 12-15 lbs, thawed blotted dry (frozen not recommended) Marinade: 3 gallons peanut oil 3 cloves minced garlic 4 tablespoons of olive oil 1 stick butter 4 teaspoons soy sauce 1/2 teaspoon paprika, garlic powder, salt and pepper 1 large outdoor turkey fryer Basket and hook included with fryer 1 turkey injector to inject marinade In a food processor place 3 minced cloves of garlic, 1 teaspoon peanut oil or sesame oil, olive oil, butter, soy sauce and paprika. When butter has melted. This mixture is used to inject the turkey before frying.  Two ounces per pound of turkey. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made. the turkey. If there is a removeable pop-up timer in your turkey take it out and throw it away. I use a roasting disposable pan to place the turkey with marinade injection in and refrigerate overnight, up to two days...