Chicken Murphy

Chicken Murphy

Growing up in North Jersey, and as a part of the process, (which Gammy says isn’t completed yet) wandering over to lower Manhattan and Brooklyn, I enjoyed Chicken Murphy in lots of different Italian restaurants and Italian friends homes, done lots of different ways. This is the  best. Our neighbor, Nan Papparella, knew I liked it and made it for us regularly.

Chicken Fillets forChicken Murphy

Put 2 skillets on at medium high and add 2 tbsp. of olive oil to each. Salt and pepper the chicken fillets and cook 3-5 minutes each side,depending on the thickness. When the juice runs clear and they are firm to a poke with your finger remove them to a plate that will catch the drippings.

Sausage and Potatoes for Chicken Murphy http://poppopcooks.com/recipe/chicken-murphy/

While the chicken is cooking slice a link of hot Italian Sausage into slices about 1/2 inch thick and put them in the other pan mix right away and stir often.  Slice up a medium size potato. Push the sausage out to the edge of the pan and add the potato slices. Sprinkle 1/2 tsp. each of salt, black pepper and red pepper flakes on the potato and sausage.  Let them get brown and toss it all together.

Veggie Mixture for Chicken Murphy

Slice up 1/2 of a medium onion. Cut a green pepper in half and remove the stem and the seeds. Cut into strips about 1/2 inch wide and 1 inch long. Add the onion and pepper to the pan and toss it all together. Let it all cook for two or three minutes tossing regularly until the onion starts to get translucent. Add the chopped garlic and toss it all together. Cut a ripe Roma tomato in half lengthwise and cut off the green stem. Chop up the rest and add it to the sausage and veggies. An alternative to the tomato would be a little of tomato  sauce if you have some hanging out in the fridge. Keep heating and tossing until the tomato starts to loosen up. Add some grated parmesan and toss it again. Put the chicken on top of the veggies to reheat a little and then put the chicken on the plate and top it with the sausage and veggies. 

Chicken Murphy poppopcooks.com

Enjoy your Chicken Murphy! We’re going to have some linguini with tomato sauce and some Chianti with ours right now!

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Put 2 skillets on at medium high and add 2 tbsp. of olive oil to each. Salt and pepper the chicken fillets and cook 3-5 minutes each side,depending on the thickness. When the juice runs clear and they are firm to a poke with your finger remove them to a plate that will catch the drippings.
  2. While the chicken is cooking slice a link of hot Italian Sausage into slices about 1/2 inch thick and put them in the other pan mix right away and stir often. Slice up a medium size potato. Push the sausage out to the edge of the pan and add the potato slices. Sprinkle 1/2 tsp. each of salt, black pepper and red pepper flakes on the potato and sausage. Let them get brown and toss it all together.
  3. Slice up 1/2 of a medium onion. Cut a green pepper in half and remove the stem and the seeds. Cut into strips about 1/2 inch wide and 1 inch long. Add the onion and pepper to the pan and toss it all together. Let it all cook for two or three minutes tossing regularly until the onion starts to get translucent. Add the chopped garlic and toss it all together. Cut a ripe Roma tomato in half lengthwise and cut off the green stem. Chop up the rest and add it to the sausage and veggies. An alternative to the tomato would be a little of tomato sauce if you have some hanging out in the fridge. Keep heating and tossing until the tomato starts to loosen up. Add some grated parmesan and toss it again. Put the chicken on top of the veggies to reheat a little and then put the chicken on the plate and top it with the sausage and veggies.
  4. Enjoy your Chicken Murphy! We're going to have some linguini with tomato sauce and some Chianti with ours right now!
    Chicken Murphy
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Shrimp Fettuccine Aglio e Olio

Fettuccine Aglio e Olio poppopcooks.com

Shrimp Fettuccine Aglio e Olio is our little embellishment on the traditional Spaghetti Aglio Olio. Forgive us and then make this real good Shrimp and pasta dish for your own table.

Shrimp Fettuccine Aglio e Olio
Let the peeled and deveined shrimp rest in some lemon juice for a little while

Peel and deveined 12 large shrimp and let them sit in a bowl with some lemon juice and the rinds for a few minutes as you put a pot of lightly salted water on to boil for the fettuccine (or whatever kind of pasta you prefer). When the water starts to boil add the pasta and stir immediately.

Shrimp Fettuccine Aglio e Olio
Include the lemon in the pan with the shrimp

Chop up 6-8 cloves of garlic. Put a pan with 4 tbsp. of extra virgin olive oil and a tbsp. of butter on the stove at medium low. Let the oil and the butter heat up for a minute or so and add the garlic stirring it up to distribute it out in the pan. Add a pinch each of salt, black pepper and red pepper flakes. Spread the shrimp out in the pan laying on their sides. As soon as they turn pink on the down or pan side turn them over. When they are pink on both sides take the pasta out of the pot with a pair of grabbers or 2 large forks, whatever works for you, and put the pasta in the pan with the shrimp and garlic.  Add a couple of tbsp. of the pasta water and a about 2 tbsp. of chopped fresh parsley, (or 1tbsp. of dried) and 3-4 tbsp. of grated parmesan cheese to the pan. Mix it all together and toss a couple of times.

Serve it up! With some wine that you like and maybe some baked parmesan zucchini chips like you see in the pic Fettuccine Aglio e Olio poppopcooks.com

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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 mintes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 mintes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Peel and deveined 12 large shrimp and let them sit in a bowl with some lemon juice and the rinds for a few minutes as you put a pot of lightly salted water on to boil for the fettuccine (or whatever kind of pasta you prefer). When the water starts to boil add the pasta and stir immediately.
  2. Chop up 6-8 cloves of garlic. Put a pan with 4 tbsp. of extra virgin olive oil and a tbsp. of butter on the stove at medium low. Let the oil and the butter heat up for a minute or so and add the garlic stirring it up to distribute it out in the pan. Add a pinch each of salt, black pepper and red pepper flakes. Spread the shrimp out in the pan laying on their sides. As soon as they turn pink on the down or pan side turn them over. When they are pink on both sides take the pasta out of the pot with a pair of grabbers or 2 large forks, whatever works for you, and put the pasta in the pan with the shrimp and garlic. Add a couple of tbsp. of the pasta water and a about 2 tbsp. of chopped fresh parsley, (or 1tbsp. of dried) and 3-4 tbsp. of grated parmesan cheese to the pan. Mix it all together and toss a couple of times.
  3. Serve it up! With some wine that you like and maybe some baked parmesan zucchini chips like you see in the pic.
    Fettuccine Aglio e Olio poppopcooks.com
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Roasted Cornish Game Hen with Lemon and Garlic

Enjoy!
Cornish Game Hen
Tyson Cornish Game Hen

Preparing Roasted Cornish Game Hen is  easy and real good. The only thing to consider before you do it is that start to finish is about an hour. You can find them in the frozen poultry section packaged in pairs. When we are unpacking the groceries we put one hen in the fridge and one in the freezer. You will get 2 servings per bird. It’s just Gammy and I (and Bubba) so one is enough. The next day it’s thawed and ready for the prep. Set the oven at 400F. Rinse the bird real thoroughly under cold running water. If you run into a piece of fat or two while you are rinsing out the bird just yank it off and put it in the dish that you are going to roast the hen in. Drizzle some olive oil in a casserole dish just big enough to handle the bird (or birds). Salt and pepper the little darling. Put 2 quarters of a lemon and 2-3 garlic cloves in the chute. Just smash and peel the garlic. You don’t need to chop it. And a splash of white wine. Stitch her up tight with toothpicks, front and back. Put it in the oven. Figure on about 45 minutes maybe a little longer. The breast will read 180f on a meat thermometer when the area around where the thigh attaches to the body is still not done. What will work for you is to pry the thigh away from the body and look down in there If there is any red or even pink it needs a little more time. Ten minutes more and you try the other side. It should be ready. Take it out and let it sit for a few minutes then slice it in halve. Both sides of the back bone first then turn it over and split the breast bone. While it’s sitting put the dish that you roasted the bird in on a burner at medium. Add the garlic and lemon from the bird and a splash of white (or red) wine and a thin pad of butter. When it starts to simmer if it is not thick enough for you Whisk a little corn starch and cold water together and whisk that mixture into the gravy to thicken it. Add the cornstarch mixture just a little bit at a time until it is how you like it.

Roasted Cornish Game Hen with Lemon and Garlic
Enjoy!

Spoon some of the gravy on the pieces of hen when you serve it. It’s a real good dish and worth the little wait.

 

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Course Main Dish
Cuisine Special
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Cuisine Special
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Set the oven at 400F. Rinse the bird real thoroughly under cold running water. If you run into a piece of fat or two while you are rinsing out the bird just yank it off and put it in the dish that you are going to roast the hen in.
  2. Drizzle some olive oil in a casserole dish just big enough to handle the bird or birds. Salt and pepper the little darling. Put 2 quarters of a lemon and 2-3 garlic cloves in the chute. Just smash and peel the garlic. You don't need to chop it. Put about 2 tbsp. white wine in also. Stitch her up tight with toothpicks, front and back. Put it in the oven. Figure on about 45 minutes maybe a little longer. The breast will read 180 when the area around where the thigh attaches to the body is not done. What work will work for you is to pry the thigh away from the body and look down in there If there is any red or even pink it needs a little more time. Ten minutes more and you try the other side. It should be ready.
  3. Let it sit for a few minutes then slice it in half. Both sides of the back bone first then turn it over and split the breast bone. While it's sitting put the dish that you roasted the bird in on a burner at medium. Add the garlic and lemon from the bird and a splash of white (or red) wine and a thin pad of butter. When it starts to simmer if it is not thick enough for you a little corn starch whisked together with some cold water then whisked into the gravy will thicken it. Add the cornstarch mixture just a little bit at a time until it is how you like it.
  4. Spoon some of the gravy on the pieces of hen when you serve it. It's a real good dish and worth the little wait.
    Enjoy!
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Sauteed Salmon, Sun Dried Tomatoes, Mint Leaves

Enjoy!

There were some frozen, wild caught, skinless, individually wrapped Salmon filets at a good price so I grabbed a bag. Sautéed Salmon is kind of a once a week thing at Poppop and Gammy’s (and Bubba’s) house.

Bubba
Bubba

Clarification. Bubba’s house. Defrost the salmon in a bowl of water, that is, if you forgot to move them from the freezer to the fridge when you left in the morning. Defrosting should only take about 10-15 minutes. Put a skillet on the stove at medium high and add about 2 tbsp. of oil. Season the sides of the fillets that don’t have the grey stripe with salt, pepper and dried dill weed. If you don’t have any dill weed just go with salt and pepper. Don’t worry about it.

Salmon Fillets
You guessed it. Salmon fillets in the pan.

Place the fillets in the pan seasoned side down and season the grey stripe side. Salmon is easy to overcook so just give them about 1 to 2 minutes a side, depending on the thickness. As soon as they start to get a little firm remove them to a plate. Add the butter, garlic, sun dried tomatoes with about a tbsp. of the red oil from the jar, mint, a pinch of salt and a pinch of pepper. Stir it up with a wooden spoon scraping the bits off the bottom of the pan. When the garlic is just starting to get translucent add the white wine. Stir it in and as soon as it starts to simmer lower the heat to medium low and let the liquid reduce and thicken a little.

Salmon fillets heating up in sauce
The fillets getting juiced up

Put the fillets and their drippings in the pan. Carefully turn them a couple of times as they reheat. Spoon some of the sauce on the fillets when you serve them.

Enjoy!
Enjoy!

Some chilled Pinot Grigio and a salad would go great with your Sautéed Salmon.

 

 

 

 

 

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Course Main Dish
Cuisine Special
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Special
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Defrost the salmon in a bowl of water, if you forgot to move them from the freezer to the fridge when you left in the morning. Defrosting should only take about 10-15 minutes. Put a skillet on the stove at medium high and add about 2 tbsp. of oil. Season the sides of the fillets that don't have the grey stripe with salt, pepper and dried dill weed. If you don't have any dill weed just go with salt and pepper. Don't worry about it.
  2. Place the fillets in the pan seasoned side down and season the grey stripe side. Salmon is easy to overcook so just give them about 1 to 2 minutes a side, depending on the thickness. As soon as they start to get a little firm remove them to a plate. Add the butter, garlic, sun dried tomatoes with about a tbsp. of the red oil from the jar, mint, a pinch of salt and a pinch of pepper. Stir it up with a wooden spoon scraping the bits off the bottom of the pan. When the garlic is just starting to get translucent add the white wine. Stir it in and as soon as it starts to simmer lower the heat to medium low and let the liquid reduce and thicken a little.
  3. Serve it up and enjoy! Some chilled Pinot Grigio and a salad would go great with your Sautéed Salmon.
    Enjoy!
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