Monday, March 29, 2010
Another fantastic recipe from Everyday Food. It is suppose to be a lighter version of regular chicken Parmesan. Love it! This meal came together really quite fast and was super tasty. The kids loved it too. Claire kept saying "More meat, Mommy?"Note: I had never made my own bread crumbs before. But I found it super-easy. Just break the bread up into smallish pieces and pulse it in a blender. They were really good!
2 slices bread, broken into smallish pieces
1 Tbs. grated Parmesan cheese1 tsp. olive oil
salt and pepper2 Tbs. flour
1 egg white4 boneless, skinless chicken breasts
3/4 c. shredded mozzarella cheese
prepared spaghetti sauce
1 garlic clove
Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, olive oil, and a pinch of salt and pepper. Pulse processor until coarse crumbs form; transfer to a small bowl. Place flour in a shallow bowl. Place egg white in a third shallow bowl and beat until frothy.Dip top side of chicken in flour, and shake off excess. Dip the same side of the chicken in the egg white, letting the excess drip off. Then dip chicken in breadcrumbs, pressing to adhere. Bread only one side of chicken. Transfer chicken to the prepared cookie sheet with breaded side up. Bake until breadcrumbs are crisp and browned, 8-10 minutes. Remove from oven; sprinkle with mozzarella cheese. Reduce oven heat to 350 degrees and continue baking until chicken is opaque throughout and cheese is lightly browned, 6-8 more minutes.Meanwhile in a separate pan, heat up the spaghetti sauce. Simmer until warm. Serve chicken with a generous amount of sauce. Place sauce on the plate them place chicken on top of sauce.
Spaghetti with Garlic Oil
8 ounces spaghetti
2 tsp. olive oil
1 garlic clove, minced
1/4 c. onion, minced
1/4 c. fresh parsley leaves
In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1/4 c. pasta water. Drain pasta and set aside.
In the pasta pot, heat oil, garlic, and onion over medium heat until garlic and onions begin to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley, season with salt and pepper. Toss to combine. Serve with chicken and enjoy!
Monday, March 15, 2010
First of all, I apologize for the lack of posting. I have been very obsessed with sewing lately so I have been ignoring this poor little blog. Come over and I will show you what I have been up to! But for today, I have banned myself from the sewing machine to get caught up on a few things. A new post is one of those things.
A while back, my mom-in-law, Julie, was home for the weekend so the family go together for dinner at my house. We had Smoky Beef Tacos. We also had a easy and fabulous dessert: This dessert reminds me of the ice cream we used to get at that mexican restaurant in Teton Village. I can't remember the name right now. Come on Robyn, help me out. What is that place called? Update: I remembered. It is called Vista Grande. Very good food.
"Fried" Ice Cream
2 quarts vanilla ice cream
2 c. shredded, sweetened coconut
1 1/2 tsp. cinnamon
honey for topping
Tightly wrap a cookie sheet with plastic wrap. The plastic wrap will not be touching the bottom of the cookie sheet. Scoop ice cream into balls and place individual balls on plastic wrap. When the cookie sheet is full place in freezer and let ice cream freeze well.
Meanwhile, mix coconut and cinnamon together. Spread on a cookie sheet and toast in a 200 degree oven for about 20 minutes, stirring about every 5-7 minutes. Let cool.
Take ice cream balls from freezer and rool them in the coconut mixture until well coated. Place back in freezer until they are good and frozen. All of this can be done ahead of time.
To serve, place a couple of ice cream balls on a plate and drizzle with honey. So yummy! Try the honey. Trust me, you will like it. It goes remarkably well with the ice cream.
Hope you enjoy.
Jon, this post is dedicated to you. Sorry it took so long my friend!