Frantic Home Cook - Home cooking, Recipes, Healthy, Frugal

I came late to blogging because I’m such a desperately private person. I’m not in the witness protection program but that often sounds enticing to me because I hate being in the spotlight. Still I must say that I find it really fun and cathartic to blog. And when someone compliments my little blog, I feel like Sally Field,“You LIKE me! You really LIKE me!”

But the reality of what I want my blog to look like and what it actually looks like boils down to one big problem…my crappy camera. We bought this camera a few years ago and paid way too much for it thinking it was a great deal. I won’t tell you the brand (Gateway), but it’s been nothing but error messages and lost photos since we got ripped off purchased it. And the pictures are awful. As you may have noticed. I’ve tried daylight, camera settings, focus, angle shots, but they’re all still crap.

So I’m saving my pennies looking for a good replacement that will give me some flexibility and wondering if anyone has a good suggestion for a digital SLR that will still allow my kids to go to partytown college.

So you’ll have to trust me on this next recipe. It tasted like heaven on a plate but photographed like pet food. Really, you must trust me on this!

Oooh, baby, I wish I’d made more because even the kiddies devoured this and Stickman (hubby) was left saying…’MORE…I want more.” I served it up with some homemade tortilla chips and rice mixed with some salsa and fresh cilantro.

CHICKEN WITH CILANTRO AND LIME BUTTER

• 6 boneless skinless chicken breast halves, pounded to 1/4″ thickness
  
• 1/2 c. flour
• 3 Tbs. vegetable oil
• 1 lime, juiced
• 1/4 cup butter
• 1 Tbs. freshly chopped cilantro
• 1 tsp. oregano
• Salt and pepper to taste
  

Season chicken with salt and pepper to taste. Dredge in flour and shake off excess. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned. Turn chicken. Cook about 10 minutes, or until tender and browned nicely on both sides. Remove to a platter and keep warm. Blot out most of the oil but try to leave the fond/sticky bits. Add lime juice to deglaze and cook over low heat until bubbly. Add butter, stirring until butter becomes opaque and sauce thickens. Stir in cilantro and oregano. Season with salt and pepper to taste. Spoon over chicken and serve. Lick the pan before washing. Trust me.