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Chicken Parmesan Recipe

Chicken

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I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked – moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don’t feel like making the sauce or if you don’t have a lot of time, use your favorite store bought spaghetti sauce – it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!

Sauce:
Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
  • 4 chicken breasts
  • 2 eggs – beaten
  • 1/2 cup Italian style bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Dried basil, to taste
  • 1 tbsp olive oil
  • Cooking spray
  • 1 cup shredded mozzarella cheese (I use lower fat)
  • 3 tbsp Parmesan cheese, shredded
  • Fresh Basil, chopped for garnish
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.
In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.

Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.

 

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Posted by on March 24, 2011 in Cheese, Chicken

 

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Chicken Toscana Soup Recipe

A factory of Parmigiano-Reggiano. There are tw...

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A few weekends ago, I was invited to participate in a “soup swap”. Living in the ‘burbs, I’m learning that there are far more domestic things going on out here…including “soup swaps”. So I took to twitter and asked for soup recipes because come on, I certainly don’t have any. Within minutes I had 3 ready to go. With the urging of my sister, I chose to go with Chicken Toscana Soup.

toscana chicken soup

Ingredients
Olive Oil
1 cup chopped onion
2-5 cloves garlic, chopped
4 cups chicken broth
3-4 cups cooked chicken (I recommend a store bought rotisserie chicken)
3 Roma tomatoes, chopped
2 mini gnocchi packages
1 1/2 cup half-and-half
2-3 cups skim milk
2-3 cups spinach leaves (torn)
1 cup Parmesan cheese
fresh basil

Directions:
Cook onion and garlic in olive oil. Add chicken broth. Bring to a boil. Add the gnocchi, cook 2 minutes. Add chicken and tomatoes, simmer. Sprinkle in cheese, simmer for 5-8 minutes. Add cream and milk. Add spinach. Stir together.  Top with basil.

Remove from heat.

From my one attempt, I thought that leaving this soup on a low heat for a while afterwards really thickened this bad boy up. And the flavors just blended incredibly well together.

I hope you enjoy this soup half as much as I did.
Happy Friday!

Source: http://youarewhatyoueatorreheat.wordpress.com/2011/02/18/chicken-toscana-soup/

 

 
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Posted by on March 23, 2011 in Chicken, Soups, Vegetables

 

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Baby Octopus & Fennel Risotto Recipe

Parmigiano-Reggiano cheese, the true "par...

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With the temperatures dropping a wee bit at the beginning of this week it has encouraged me cook more ‘substantial’ meals, by this I mean risottos, pasta or roasted food which I have steered clear of for the past few months in preference for something lighter and refreshing. I’m not saying it has gone cold but after several months of hot humid weather even a drop to temperatures in their low 20s (centigrade) makes me excited about winter food and baking again. I think P has been craving winter food, he loves stodgy carb loaded food whereas I avoid them. As part of our European trip back home to Europe this year I am taking him to visit where I lived in Frankfurt in June and I just know he is going to be in heaven eating in the Keipern (Bistros) on plates of dumplings and pieces of meat that hardly fit on the plate.

This risotto is hardly stodgy, far from it, it is creamy and light with the fresh lemon and fennel coming through and it didn’t have me toiling for long over the stove top either. The sun is out again this morning though so I imagine we will be back to salads again tonight!

Ingredients – makes 2

  • 8 baby octopus
  • 4 cups stock, approx (chicken, fish or vegetable)
  • 2 cups Aborio rice
  • 2 fennel bulbs, finely sliced
  • 2 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • 1/2 cup dry white wine
  • salt and black pepper to season
  • zest of 1/2 lemon
  • 1 tbsp butter
  • 50g freshly grated Parmesan cheese

Method

  • To cook the octopus I use my BBQ with an open flame which prevents the octopus from ‘stewing” and gets nice char grill but you can fry it on a very high heat.
  • Season the octopus with salt & pepper and a little olive oil and slice in half if not very small pieces (for faster cooking). For BBQ cooking place on a skewer and grill on high for 2 minutes, just until cooked. For pan cooking, place a cast iron pan on a high heat and quickly fry the octopus for 2 minutes in batches. Do not put all the octopus in the pan at once as the heat will drop and the octopus will stew in it’s juice and be rubbery.
  • Heat the stock in a pan.
  • Remove the core and fronds from the fennel before slicing thinly.
  • Add the olive oil to a large frying pan over a low heat then the garlic and fennel. Fry gently until the fennel is opaque and soft.
  • Add the rice and turn the heat up to medium and stir the rice so it doesn’t stick to the pan. Add the wine and let the alcohol evaporate before starting to add the hot stock.
  • Turn the heat down again and start adding the stock one ladle at a time, stirring the rice to release the creamy starch. Allowing each ladle of stock to be absorbed before adding the next ladle of stock.
  • It will take about 15-18 minutes for this process, taste the rice to see if it is cooked and soft but still with a slight bite. If you run out of stock before the rice is cooked add boiling water in place of the stock.
  • Remove risotto pan from the heat and stir in the butter, lemon zest, Parmesan & char grilled octopus then place the lid on the pan and allow to sit for 2 minutes.
  • Serve immediately with cracked pepper.

And for some exciting news this week, my blog along with a few other fab Kiwi bloggers was mentioned in the NEXT magazine this month. Here is the article and do visit the other bloggers mentioned.

 

Source: http://peasepudding.wordpress.com/2011/02/16/fennel-and-baby-octopus-risotto/

 

 

 
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Posted by on March 23, 2011 in Rice, Seafood, Vegetables

 

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The Margheritan: a Traditional Tomato, Basil, and Cheese Pizza

Mozzarella, Italian food.

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margheritan.jpg

Today’s modern pizza of tomato sauce and cheese can be traced back to an Italian pizzario, Raffaele Esposito of Naples, owner of a tavern called Pizzeria di Pietro e Basta Cosi. In 1889, he created a pizza for the visiting Italian King Umberto I and Queen Margherita. He used tomatoes, basil, and mozzarella cheese to represent the Italian flag’s colors of red, green, and white. The queen asked Raffaele what the dish was called and the smart chef replied, “The Margherita, after you, my Queen.” This recipe calls for two types of mozzarella: One is sold shredded in plastic pouches, available in any supermarket; the other is fresh, a soft, white ball that melts into milky pillows. I usually buy an 8-ounce (225g) ball called fior de latte, or “flowers of milk.” Fresh mozzarella has a shelf life of about two weeks.
Photo From: Grilled Pizzas & Piadinas by Chef Craig Priebe with Dianne Jacob – Used for review purposes
Ingredients:

Directions:

1. Brush the grilled side of the pizza crust with the Herbed Grill Oil. Dust with the Parmesan and sprinkle with the mozzarella. Drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza. Tear the fresh mozzarella into chunks and distribute across the pizza, filling in the holes between the sauce.
2. Grill. Garnish with the basil leaves before serving.

RecipesPizzas > The Margheritan: a Traditional Tomato, Basil, and Cheese Pizz

 

Source: http://www.theroguegourmet.com/recipes/pizzas/the-margheritan-a-traditional-tomato-basil-and-cheese-pizza/

 

 
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Posted by on March 22, 2011 in Cheese, Vegetables

 

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Chef Jean-Pierre’s Spinach & Artichoke Dip

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A rich, delicious dip that is easy to make, and sure to become one of your favorite recipes. Perfect as a dip or a side dish, it is just the thing for a potluck dinner or an hors d’œuvre party. Serve hot or cold with tortilla chips, bread sticks, or crackers and watch it quickly disappear!

 

 
 

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Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

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In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!

Ingredients:

1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 

 

 

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No Fuss Hotpot For One Recipe – Nigella.com

Parmigiano reggiano 5

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I am often fond of a good, heady hotpot in the winter, but when there’s often little time to cook with my schedule, I have, with experience, established a quick way of rustling one up within an hour. All it requires is some very basic ingredients from the stock cupboard but the end result is the ultimate in heartwarming comfort food.

 

INGREDIENTS

FOR THE HOTPOT:

  • 1 onion, chopped finely
  • 1 tin of baked beans and sausages
  • 1 beef OXO cube
  • 3 tbsps of Worcestershire sauce
  • FOR THE TOPPING

  • 1 potato, sliced mediumly
  • Grated parmesan cheese
  • METHOD

    1. In a medium sized casserole dish, stir together the baked beans and sausages with the chopped onion and Worcestershire sauce, and crumble in the OXO cube so that everything is well mixed together.

    2. Ensure the hotpot mixture is evened out, then on top of this with the slices of potato so that it is sufficiently covered.

    3. Then, generously grate the parmesan cheese on top of the sliced potato (or you can sprinkle on ready grated parmesan cheese using a teaspoon if you wish to save even more time).

    4. Put the casserole dish into the oven on 220°C (Gas Mark 7) for 45 minutes, and serve immediately. I usually find sprouts and carrots are a good combination with this but feel free to serve with whatever vegetables you prefer or (even better) on it’s own.

    Serves: 1

    Recipe posted by Mrtokyo on Nigella.com

     

     
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    Posted by on March 9, 2011 in Nigella Lawson

     

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