Crispy Chicken Parmesan with Tomatoes and Mozzarella

 

 

Crispy Chicken Parmesan with Tomatoes and Mozzarella
 
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Ingredients
  • 4 chicken breasts, pounded ½" thick
  • kosher salt
  • Freshly ground black pepper
  • 1½ c. panko bread crumbs
  • ½ c. freshly grated Parmesan
  • 2 large eggs, beaten
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. canola oil
  • 4 oz. fresh mozzarella, thinly sliced
  • 1½ c. marinara sauce, store-bought or homemade
  • 1 c. grape tomatoes, halved
  • ¼ c. freshly chopped basil, plus more for garnish
Instructions
  1. Preheat oven to 400° and line baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, combine panko and Parmesan and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on prepared baking sheet.
  2. Heat olive oil and canola oil in large, ovenproof skillet over medium-high heat. Working in batches, add breaded chicken and cook until golden, 3 to 4 minutes per side. Cover each chicken breast with slice of mozzarella and transfer to oven until mozzarella is melted and chicken is cooked through, about 10 minutes.
  3. Meanwhile, warm sauce on stovetop and stir in tomatoes and basil.
  4. Spoon sauce over chicken and garnish with fresh basil. Serve with green salad or a side of sautéed spinach.

Penne with Chicken, Asparagus and Lemon Alfredo Sauce

Penne with Chicken, Asparagus and Lemon Alfredo Sauce
 
Author: 
Ingredients
  • 1 lb. penne rigate (penne with ridges) pasta
  • 1 lb. thin asparagus
  • 12 oz. chicken tenders
  • ½ tsp. salt
  • ½ c. flour
  • 1½ tbsp. olive oil
  • 1 jar Alfredo sauce
  • 1 tbsp. grated lemon peel
  • 3 tbsp. fresh lemon juice
  • ¼ c. Grated Parmesan cheese
  • 1 large tomato
  • ¼ c. snipped fresh chives
  • freshly ground black pepper, to taste
  • Garnish: finely shredded lemon peel
Instructions
  1. Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done.
  2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
  3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done
  4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.

 

Swedish Meatballs II

 

 

Swedish Meatballs II
 
Author: 
Ingredients
  • 1 tablespoon butter
  • 3 tablespoons onions, grated
  • ½ cup breadcrumbs
  • 1½ cups milk
  • ½ lb ground beef
  • ½ lb ground pork
  • ½ lb ground veal
  • 1 egg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon salt
  • ¼ teaspoon white pepper
  • butter or oil
Gravy
  • pan juices
  • 1 tablespoon flour
  • ¾ cup cream ( whole milk works in a pinch)
  • salt
  • white pepper
Instructions
  1. Melt butter in a skillet.
  2. Saute onions in the butter until golden.
  3. Soak the bread crumbs in the milk.
  4. To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
  5. Chill mix for an hour or so, to firm it up.
  6. Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
  7. Heat a large skillet over medium high heat.
  8. Melt a small amount of butter (traditional) or oil in the pan.
  9. Add enough meatballs to fill the pan very loosely.
  10. Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
  11. Remove each batch to a warm platter in the oven, as you fry the rest.
  12. If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
For the gravy:.
  1. When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
  2. Simmer for 10 minutes.
  3. If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
  4. Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.

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Swedish Meatballs

Swedish Meatballs
 
Author: 
Recipe type: Entree
Cuisine: Swedish
Ingredients
  • 1 pound ground beef
  • ½ pound ground pork
  • ½ cup chopped onion
  • ¾ cup bread crumbs
  • 1 egg
  • ½ cup milk
  • 1 tablespoon dried parsley
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 cups boiling water
  • ¾ cup sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  3. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  4. To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
  5. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

 

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Barbicoa Beef

 

 

Barbicoa Beef
 
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Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth or water
Instructions
  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Guacamole, authentic

Guacamole, authentic
 
Author: 
Cuisine: Mexican
Ingredients
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
  • ½ teaspoon kosher salt, or ¼ teaspoon fine salt
  • ¼ cup chopped cilantro, divided
  • 1 large or 2 small ripe avocados from Mexico, halved and pitted
  • A squeeze of lime, if desired
Instructions
  1. Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
  2. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

 

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