Sunday, January 25, 2015

Chicken Parmesan

Quite a few years ago I used to work at an Italian restaurant in Portland Oregon, Sylvia's Italian restaurant. One of her specialties there was chicken Parmesan. I mad it so often it's one recipe I remember without having to write it down. 

To this day I make from scratch and it always an enjoyable dinner. It really is a quick and easy dinner to make, that'll impress everyone you're serving. 


Chicken Parmesan 

2 boneless skinless chicken breasts
1 Cup Panko
2 T Black pepper
2 T Garlic powder
2 T Dried Parsley
2 eggs, beaten (add 1-2 T water) (egg wash)
2 T (or so) Olive oil
Parmesan, grated (I used Asiago) about 1 T per breast
Tomato sauce, about 2 T per breast
Mozzarella, grated (I used fresh mozzarella), about 2 T per breast

1. Heat oven to 350°F
2. Prep chicken, by cutting it in half, and butterflying the lower lobe.
3. Mix Panko, pepper, parsley and garlic powder 
4. Dip chicken in egg wash
5. Then dredge* in it the Panko mixture. 
6. Place oil in pan and heat to almost smoking
7. Place chicken in pan and fry one side until golden brown, flip and brown on other side. 
8. Place chicken in 9x13 pan
9. Top chicken with tomato sauce, Parmesan and mozzarella
10. Back in oven for 35-40 minutes, or until mozzarella is golden brown. 

Serve with butter pasta of choice, and a vegetable, like broccoli. 

*Dredge means to to drag across.  What I usually do is drag it across, then press it into the mixture.




Chicken Parmesan

Quite a few years ago I used to work at an Italian restaurant in Portland Oregon, Sylvia's Italian restaurant. One of her specialties there was chicken Parmesan. I mad it so often it's one recipe I remember without having to write it down. 

To this day I make from scratch and it always an enjoyable dinner. It really is a quick and easy dinner to make, that'll impress everyone you're serving. 


Chicken Parmesan 

2 boneless skinless chicken breasts
1 Cup Panko
2 T Black pepper
2 T Garlic powder
2 T Dried Parsley
2 eggs, beaten (add 1-2 T water) (egg wash)
2 T (or so) Olive oil
Parmesan, grated (I used Asiago) about 1 T per breast
Tomato sauce, about 2 T per breast
Mozzarella, grated (I used fresh mozzarella), about 2 T per breast

1. Heat oven to 350°F
2. Prep chicken, by cutting it in half, and butterflying the lower lobe.
3. Mix Panko, pepper, parsley and garlic powder 
4. Dip chicken in egg wash
5. Then dredge* in it the Panko mixture. 
6. Place oil in pan and heat to almost smoking
7. Place chicken in pan and fry one side until golden brown, flip and brown on other side. 
8. Place chicken in 9x13 pan
9. Top chicken with tomato sauce, Parmesan and mozzarella
10. Back in oven for 35-40 minutes, or until mozzarella is golden brown. 

Serve with butter pasta of choice, and a vegetable, like broccoli. 

*Dredge means to to drag across.  What I usually do is drag it across, then press it into the mixture.




Wednesday, December 24, 2014

Scalloped Potatoes

Scalloped Potatoes 

Looking for a great and quick side dish, or a special side for your holiday dinner.  Well, this is a side dish I started making when I received a food processor for Christmas a few years back.  I’ve made scalloped potatoes for year, and always done the butter/flour/cream….etc, so when I found this was like, well, I give it a chance, but I’m not expecting much from it.  Boy was I wrong!  This is the easiest recipe for scalloped potatoes, I have EVER used.

 
Example, tonight I got home from work at 6pm, turned on the oven, walked the dog, then started the dish and had them in the oven cooking in 25 minutes.  No I’m not superman….just organized!

Scalloped Potatoes

2 large Russet Potatoes, washed and sliced
½ cube butter
2 T Chopped Garlic
1 Cup Whipping Cream
1 med Shallot, thinly sliced
2 Cups Shredded or crumbled cheese (I used Swiss, but have used parm, blue, cheddar, just to name a few)
Salt and Pepper to taste

Russet Potatoes and Shallots...and my V-Cutter

Sliced potatoes and shallots
Place butter in a pan, and melt.  Add garlic to butter, and stir.  Add cream and warm to a low boil.  Add Salt and pepper.

Place the ½ of the potatoes, shingled into an oven safe pan.  Top with ½ of the shallot and ½ of the cheese.  Repeat, and pour the cream over.  Place the last of the cheese over the top.
 
Melted Butter and Garlic

Add the cream

Season with love

Arrange the potatoes and onions

Don't forget the cheese

Top with cream and bake!
 

Thursday, December 11, 2014

Chicken Pot Pie

I have a few memories of pot pie….the first is burning my tongue on the potatoes when my sister and I would make Swanson Pot Pies from the oven.  We would flip them out, upside-down onto the plate…and enjoy. 

The second was when an assistant manager and I were discussing what she was going to make for dinner.  I brought up making homemade Chicken Pot Pie.  I came up with a quick recipe for her and she was set.  She came back the next day, and reported that it was a hit….below is the recipe.

Lastly, Craig and I have been making that recipe for years, and tried many different versions of it from using fresh vegetables, to making my own “cream of” soup, to using gravy, but this is has always been the hit.  Also, I noticed that I have posted many picture of this pie, but not the recipe….so here it is.


Chicken Pot Pie

Ingredients:

1 Premade pie crust (2 crusts) (buy Pillbury…it make a HUGE difference)
2 Chicken breasts, chopped (Now you can use precooked Rotisserie, leftovers or cook it fresh yourself.  I BBQ the boneless skinless breasts)
8 oz frozen Peas and Carrots (1/2 bag)
16 oz Southern Style Hash brown potatoes (cubes) (1/2 bag)
3 cans of “Cream of” soup (chicken, mushroom or celery-your choice or combination)
½ onion, diced
Salt and pepper

Place 1 of the pie shells in a pie plate.

Mix together chicken, veggies, potatoes, onion and soup.

Put mixture in pie shell and top with second shell.  Crimp edges and poke top of shell.

Bake at 350°F, for 1 hour, or until golden brown.

Cut into 6 or 8 pieces…and enjoy. 8 means you’ll enjoy seconds….6 means you’ll have leftovers!

Sautéed Mushrooms

I’ve always struggled to get sautéed mushroom to the right brown-ness.  I was amazed when I recently read what my problem was (with sautéing mushrooms).


From what I read, I am impatient with waiting for the mushrooms to dehydrating. So to eliminate the waiting time, by dehydrating the mushrooms in the….get this….microwave!  So, I was like that’s BS….and then I tried it.  And imagine this….it WORKS!!!!


First step, leave the mushrooms whole….or chop them…it works the same.  I have tried it both ways and it works!

Then place the mushrooms in a microwave safe container for 5 minutes. Stir and microwave a few minutes more.



Drain the microwaved mushrooms.



Place mushrooms in hot oil/butter and sauté until golden brown.


Then use the mushroom broth to help flavor whatever it is your cooking!!!