March 24, 2012

Chicken Parmesan

I created this recipe after looking at dozens of chicken parmesan recipes. It was a little time consuming, but easy and delicious! (Even though the picture looks a little gross :/)
Yield: 4 servings

  • ¼ cup EVOO, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • a bunch of fresh basil leaves
  • 2 (28-oz) cans Whole Peeled Tomatoes, drained and hand crushed
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
  1. Coat a sauté pan with EVOO and place over medium heat. When oil gets hazy, add onions, garlic and the bay leaves; cook and stir for 5 minutes until fragrant and soft.
  2. Add some hand-torn basil. Carefully add the tomatoes; cook and stir until the liquid is cooked down and the sauce is thick (about 15 minutes.)
  3. Season with sugar and salt and pepper. Lower the heat, cover, and keep warm.
  • 4 chicken breast cutlets
  • 1 egg
  • ½ cup of Half and Half
  • 1 cup breadcrumbs (I used Italian style)
  • ½ cup flour
  • Freshly grated Parmesan cheese
  • 3 tablespoons EVOO
  • 2 tablespoons fresh basil leaves, thinly sliced (plus some for garnish)
  • 8 ounces Mozzarella cheese, sliced (at least 2 slices per breast)
  • 1 pound spaghetti pasta, cooked al dente (I used whole grain)
  1. Preheat oven to 400°F. Get the ingredients together for the chicken so you have a little assembly line.
  2. Working one at a time, place a chicken cutlet between two layers of wax paper. With a meat pounder, pound the chicken pieces to flatten them to an even thickness (between ¼ - ½ inch.) Season the chicken pieces with salt and pepper.
  3. In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, flour, ½ cup of the Parmesan, and a pinch of salt. In a separate shallow bowl, whisk together the egg and Half and Half.
  4. Heat 3 tablespoons EVOO in a large sauté pan on medium-high heat (the oil should be shimmering, not smoking.) Dredge the chicken pieces one piece at a time, first in the egg mixture, then in the breadcrumbs. Then lay the pieces on the hot sauté pan. Reduce heat to medium and gently fry the cutlets until they are golden, about 3-4 minutes per side.
  5. Ladle enough tomato sauce to thickly coat the bottom of a 9x13" baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of Mozzarella and the remaining Parmesan cheese.
  6. Bake for 10-12 minutes, or until the Mozzarella begins to brown.
  7. Serve with spaghetti and remaining sauce.

Chocolate Covered Strawberry Basketballs

In honor of March Madness, I made these chocolate covered strawberries! They were much easier to make than I thought, but you do need a steady hand.

  • Large strawberries
  • Wilton candy melts
  • Chocolate chips
  • Wilton piping bags
  • Parchment paper
  1. Wash and dry strawberries. Make sure strawberries are at room temperature before dipping!
  2. Heat chocolate candy melts in a microwave safe mug (this was better than a bowl since it was deeper) then carefully dip the strawberries and place them on the parchment paper to harden.
  3. Once the chocolate has hardened, melt the regular chocolate chips in the piping bag. Carefully remove from the microwave and pipe the basketball curves onto the strawberry.
  4. Let chocolate dry, then serve!

March 12, 2012

Potato Bites

These are so easy and so good! The recipe is a little different from the one on the back of the Lipton Onion Soup Mix package.
  • 4 potatoes, cut into cubes
  • 3 tablespoons butter, melted
  • 1/3 cup EVOO
  • 2 packages onion soup mix
  • Salt and Pepper for seasoning
  1. Combine all and arrange on a baking sheet.
  2. Bake at 350°F for 40 minutes.

March 6, 2012

Three Cheese White Pizza

Once again I had some ingredients to use, so I put them all in a pizza!
This recipe was inspired by The Curvy Carrot.

Since we all know dough and Carrie can't get along, I used Pillsbury Pizza Crust Classic. So easy & leaves me in a good mood! Everyone wins!

  • Dough (store bought or homemade)
  • EVOO
  • Freshly ground salt and pepper
  • 3 cloves of garlic, finely pressed
  • Mozzarella cheese, shredded
  • Ricotta cheese, torn
  • Parmesan cheese, shredded
  • Fresh basil, thinly sliced (I used about 10 leaves)
  1. Preheat oven according to dough directions.
  2. Brush the bottom of your pizza pan with some EVOO to prevent sticking. Meanwhile pour some EVOO into a small bowl (I just eyeballed it.) Press 3 cloves of garlic into the EVOO.
  3. Roll the dough onto your pan. Once dough is at desired thickness, brush on the EVOO and garlic. Season with freshly ground salt and pepper.
  4. Top with desired amount of Mozzarella, leaving ½-inch to 1 inch on the edges for the crust. Crumble some Ricotta, then top with Parmesan.
  5. Bake according to dough directions or until the cheese is light golden. Once the pizza is done, top with fresh basil and serve immediately.
Enjoy :)

Scrambled Eggs with Herb Cream Cheese

I created this recipe to use some fresh herbs I had. It was a fresh breakfast, great for heading into the spring season!

Yield: 1 serving

  • 2 eggs
  • 2 tablespoons milk
  • Freshly ground salt and pepper
  • Unsalted butter
  • Neufchatel cheese
  • Any fresh herbs! [I had parsley and thyme]
  1. Heat the butter in a large, nonstick skillet over medium heat, careful to not burn it.
  2. In a bowl, whisk together eggs, milk, salt and pepper. In a separate bowl, combine the cream cheese and fresh herbs by folding the herbs into the cream cheese.
  3. Once butter is melted, add the egg mixture to the skillet and cook until desired doneness. Add a few dollops of the herb cream cheese and stir into the eggs.
  4. Serve with toast and orange juice. Enjoy!! :)