Sunday, November 3, 2013

Chicken Parmesan

So it's been about 8 months, but I'm back with one of my favorite recipes from my mother - Chicken Parmesan!

I may not have an Italian bone in my body, but that's okay, because this recipe is pretty easy! If you feel like making a nice dinner or if you just want to eat something totally delicious, try this one out! 

Ingredients (serves 4)
  • Boneless, skinless chicken breasts
  • 2 eggs (lightly beaten)
  • 1 teaspoonful salt
  • 1/8 teaspoonful black pepper
  • 1/8 teaspoonful garlic powder
  • 1/4 teaspoonful basil
  • 3/4 cup plain bread crumbs
  • 1/2 cup vegetable oil
  • 2 8oz cans tomato sauce
  • 1 tablespoonful butter
  • 1/2 cup Parmesan cheese
  • 8 oz mozzarella cheese (sliced and cut in triangles)
Pound the chicken until 1/4 inch thick. They make tools for this, but I improvised using the back of a knife. (Miraculously I didn't slice a finger off! Maybe my coordination is improving.)

Dip the chicken into the egg mixture, then into the crumbs.

Heat the oil until very hot, and quickly brown the chicken on both sides, and then remove to a baking dish. (It is at this point that your kitchen will begin to smell DELICIOUS. Take note.)

After removing the chicken, in the same frying pan, stir in the tomato sauce, basil, and garlic powder. Bring to a boil, and then simmer for 10 minutes (or until it is thick). Stir in the butter.

Pour the sauce over the chicken, and sprinkle with the Parmesan cheese.
Look at all that cheese. AMAZING.
Cover and bake at 350 for 30 minutes. Uncover and place the mozzarella slices on the chicken. Bake uncovered for about 10 minutes longer until the cheese melts!

And enjoy!

P.S. This dish goes delightfully well with fettuccine alfredo. 
I use a really easy recipe from my Aunt June:

  • 1 stick of butter
  • 2/3 cup heavy cream
  • 1 cup Parmesan cheese
  • 1 package of fettuccine noodles
Using low heat, melt together butter and heavy cream in a saucepan. Cook the noodles as directed. Take the butter and cream off the heat, add the cheese and mix well. Pour and mix over the noodles! Yum, so easy!

Wednesday, April 3, 2013

Seared Scallops with Lemon Garlic Cream Sauce

Hello! In an attempt to mix things up, we tried a new recipe tonight. I have cooked most types of seafood before, but never scallops, so we decided to give it a go! We used the following recipe for seared scallops, and it came out delightful! Also, fun fact: If you do Weight Watchers, this is only 7 PointsPlus!
Recipe from My Gourmet Connection
 Ingredients (serves 4... or 3 if you're my family!)
Seriously, I use ramekins whenever possible. Makes me feel like a real chef!

  • 1 pound dry sea scallops (not the wet ones... they're not natural!)
  • Freshly ground salt and black pepper
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil (since there aren't many seasonings on this, use a good olive oil!)
  • 2 cloves of garlic finely chopped (Or, in the interest of laziness, 2 cubes of frozen crushed garlic)
  • 1/4 cup dry white wine
  • Juice and zest of 1 fresh lemon
  • 2 tablespoons of light cream

Remove the "feet" from your scallops. It's sort of like a little tag hanging off the scallop, but supposedly is NOT great to eat. Luckily they're easy to remove, just pull them off!

Pat the scallops dry (this helps the seasoning stick better). Season them on both sides with salt and pepper, and set aside.

 Add half of the butter and the olive oil to a skillet, and heat over medium-high heat until very hot. Then add the scallops in a single layer. Cook for 1 to 2 minutes per side (I chose 2, since I used big sea scallops). Don't turn them too soon, or you'll miss out on a delicious sear like these ones!

Once they are done, remove them to a plate and cover loosely with foil to keep warm while you make this sauce.
This part moved quickly, so no time to take pictures! In the pan that you cooked the scallops, add the rest of the butter. Heat until it starts to foam, then add the garlic. Cook until you can smell the garlic (about 30 seconds), then deglaze the pan with wine! Cook another 30 seconds, then add the lemon juice and zest.
If at this point you feel like the sauce is too thin, give it a minute or two to reduce and thicken a little bit. At the end, stir in the cream and remove from heat!

I think these scallops would probably go with any side dish too, since the flavors are simple yet strong! :)
We chose roasted asparagus and a white and black rice medley! Very tasty!

Enjoy! :)

Wednesday, March 13, 2013

English Muffin Bread

Hello, hello!
Lucky me had a day off today, so I decided to try to make some English Muffin Bread! This recipe looked absolutely DELISH so I had to try it for myself! The recipe came from Blisstree, and it was ah-mazing!

I had the wrong sized loaf pans (I only had very large ones!) so the bread came out a little flatter and wider than expected, but it tastes good none-the-less!

Ingredients: (makes 2 loaves - one to eat right away and another for tomorrow, obviously)

Look at that adorable honey bear, he is so excited to help!

  • 5 and 1/2 cups flour
  • 2 tablespoons dry yeast
  • 1 tablespoon honey
  • 1/4 cup warm water
  • 2 teaspoonsful kosher salt
  • 1/4 teaspoon baking powder
  • 2 and 1/4 cups warm milk
  • Butter for greasing pans
  • Coarse Cornmeal

Mix the yeast, honey, and water, and set aside. (The warm water activates the yeast which eats up the honey and will get all nice and foamy!)
Om nom nom. Foam.
Sift the sale, baking powder, and flour together. 
Add the milk and 1 cup of the flour to the yeast mixture, and mix well.
Add the remaining flower and beat to create a verrrrrry sticky dough.
Grease the loaf pans with butter and dust them with the cornmeal. 
Divide up the batter between the two pans and let them rise in a warm place.

I put them in a warmed oven for just over an hour - this allowed the dough to rise up!

Then preheat the oven to 425oF, dust the top of the loaves with cornmeal, and bake for 20-25 minutes.

You will get this deliciousness:

Wait until it cools to slice it up and toast it... and then of course, as always, enjoy!

Saturday, March 9, 2013

New England Clam Chowder

Hello, reader(s)! :) It's been awhile! 
My apologies for the lack of posts... Things got busy, and this fell by the wayside. But tonight, I'm back! And I come bearing a yummy bowl of New England Clam Chowder!

This has always been a comfort food, and after the 2 feet of snow dumped on us the past few days, I needed a little comfort food! This is an easy, quick recipe that makes a delicious chowdah :)

2 small yellow onions, peeled and minced
3 tablespoons butter
21 ounces of minced clams (with their juices!)
I couldn't find this exact amount of ounces. I ended up with 26 ounces (4-6.5 ounce cans.) No harm in extra clams! :)
2 cups diced, peeled potatoes. 
Or however many potatoes you want! I probably doubled this... but I love potatoes!
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon white pepper
2 cups of milk
1 cup light cream

Fry the onions in 2 tablespoons of butter. Cook them over moderate heat until they are pale golden (about 5 to 8 minutes). You don't want to brown them.
This was the only picture I took of the process, because I got too distracted!
After the onions are done, drain the liquid from the clams into the pan. Add the potatoes, salt, and pepper. Cover and simmer 10-12 minutes until the potatoes are nearly tender, stirring occasionally.
I have to use clip art due to my lack of pictures. Hope you don't mind :)
How does a clam make a call? On a shell phone!
Then, add the clams, milk, and cream. Cover and simmer 5-7 minutes, just enough to heat through!

At the very end, add the remaining butter, and stir until melted.

Ladle into bowls, and sprinkle with paprika if you want to! At the very least, serve it with some oyster crackers!
And make sure you use the puffy ones, not those silly cracker ones. Good job. :)