Tuesday, October 18, 2016

Finally Chicken Cutlets My Way

This is a recipe that has bits of my Mom's recipe and a lot of what turned out to be one of my personal favorite recipes, Frank Pinello's Nonna's recipe.

Simple and delicious.

Put the chicken breasts in a bowl with beaten eggs and stir to coat. Dredge the chicken in bread crumbs mixed with flour, oregano, salt, pepper, parmesan cheese, and parsley. The chicken was placed on a baking sheet lined with parchment paper and sprayed with Pam. A little olive oil was drizzled on the chicken and they went into a 375˚ oven for 10 minutes. The chicken was flipped and baked for another 10 minutes.

It was moist and the breading was crispy. I was happy. Chris was happy.

And most importantly, Archie was happy.

Sunday, October 16, 2016

Baked Macaroni x 3

x 3? Yes. Three kinds of pasta and three kinds of cheese. The pasta was pre-cooked in the freezer. I had Ravioli, Ditalini, and Ziti. I had boiled too much pasta more than once and decided to freeze it instead of having too many carbs for lunch. Wise decision. This was the easiest Baked Macaroni I have ever made. The pasta was thawed and layered in the baking dish with American, Cheddar and Parmesan Cheese. Actually, it would have been a Four Cheese Baked Macaroni because the Ravioli was filled with Ricotta. However many kinds of cheese there were we both agreed it was delicious.

Here is the base recipe for my Mom's Baked Macaroni. You can take this recipe and add whatever you like, cheese, pasta, even vegetables... hmmm vegetables...

Mom's Baked Macaroni -
Grease Pyrex glass loaf dish.
Cook 1/2 box of pasta elbows.
In the baking dish put a layer of cooked pasta. Top with some American Cheese and then add more pasta. Continue layering until you end with a pasta layer. You should have 3 layers of pasta. Beat 2 eggs and pour over the pasta. Fill the baking dish with milk. Fill until the milk almost reaches the top of the dish. Sprinkle the top with breadcrumbs, parsley and Parmesan cheese. Bake for 45 to 60 minutes at 350 degrees. Cover the top with foil if it starts to burn.

Saturday, October 15, 2016

Chicken Pot Pie

Yes, there was lots of chicken leftover from last night. So tonight we had Chicken Pot Pie. I even added the leftover potatoes! Oh, it was delicious. I used my usual Pate Brise recipe and my go-to Chicken Pot Pie recipe from Real Simple.

Pate Brise
Ingredients -
1-1/2 cups unbleached all purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.

Chicken Pot Pie from RealSimple.com
Ingredients -
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch store-bought pie crust, thawed if frozen

Method -

Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Friday, October 14, 2016

Best Cat Sitter Award Goes To -

The Best Cat Sitter Award Goes to - my sister, Lenore! Not only did she visit the kitties every day while we were away, she sent photos of the cats every day. And she got us dinner for tonight. She picked  up a Rotisserie Chicken which just happens to be Archie's favorite food. Potatoes and a Three Bean Salad were the sides. It was purrfect!

Thursday, October 13, 2016

Stone Crabs!

Thank you, Mary Lucia and Bruce, for this delicious Anniversary gift! On Tuesday night they gave us a cooler with ice and a bag of Stone Crabs. All we had to do was crack and enjoy. And did we ever! A little lemon juice and some cocktail sauce. We ate so many, well okay I did eat a couple more than Chris. Of course, we also had sliders that Chris made on the grill. Love vacation dinners!

Sunday, October 9, 2016

And We Are Gone Again!

25th Wedding Anniversary on Wednesday! 
 We are taking a short trip and I will not be able to do blog posts. 
But I will be posting to Instagram, Facebook, and Twitter.
We will catch up very soon.

Saturday, October 8, 2016

And We Are Back!

Yes, I took a short break. A super crazy weeks. But it is all behind us now. Tonight we dined on Porterhouse Steaks and Tomato Bruschetta.