Chicken Parmesan

From: This recipe came out of a fabulous new cook book that my mom and I have been cooking out of lately.

Anything with the words ”Comfort Food,” in the title immediately got my attention!  You can buy it right here.

Ingredients:

1 extra large egg
2 cups panko bread crumbs
1/4 cup grated parmesan cheese
1 tsp olive oil
1tsp Italian seasoning
salt and pepper to taste
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (although I did not pound mine. I did slice the chicken into half inch thickness)
1/2 cup shredded mozzarella cheese
1 1/2 cups marinara sauce:

You'll need:
1 (28 oz) can of diced tomatoes, liquid discarded
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp garlic powder OR 1 fresh diced garlic
1/4-1/8 cup diced onions OR 1/4 tsp onion powder
1/2 tsp basil
Combine all the ingredients and simmer in a saucepan.  

How to:  

Preheat the oven to 400°F.

Beat an egg in a shallow dish.  In a separate shallow dish (a pie pan is recommended), combine the bread crumbs, Parmesan, olive oil, Italian seasoning and a few generous pinches of salt and black pepper.

Dip each piece of chicken into the egg, then into the bread crumbs, using your fingers to press the crumbs into the chicken.  Place the chicken breasts on a baking sheet or roasting pan and bake in the oven on the middle rack for about 2 minutes, until the chicken is firm to the touch and the bread crumbs are golden brown.

Remove the chicken from the oven and set the oven to broil.  Cover each piece of chicken with a good ladle of tomato sauce and a handful of mozzarrella.  Then put the pan back in the oven on the middle rack and broil for about 3 minutes, until the cheese is melted and bubbling.

Side notes: Serve over rice or cooked spinach with extra tomato sauce.

Italian Chicken Soup

From: I started with this recipe from the Pioneer Woman and then tweaked it a bit to suit what I had in the kitchen and to make it a bit easier.

Ingredients:

1/2 box Rigatoni Pasta
About 1/4 cup Olive Oil
2 large boneless skinless chicken breasts
4 cups Chicken Broth
1/2 whole Medium Onion, diced
1 whole Green Bell Pepper, diced
1 stalk celery, diced
1 can (15-ounce) Can Diced Tomatoes
1 cups Heavy Cream (optional)
2 Tsp Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
1 Tbsp butter

How to: 

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Cook the chicken in a skillet. I added salt, pepper, oregano, parsley and basil to season. Then dice it up.

Place chicken in a large pot and cover in the chicken stock. Bring to a boil, then simmer chicken, while chopping and preparing the veggies.

In the same skillet you cooked the chicken, saute onion, green pepper, celery, and jalapenos, and oregano, salt and pepper in olive oil and butter over medium heat until tender and golden brown, about 10 minutes. Add to the pot of chicken and chicken stock.

Bring to a boil, then reduce to a simmer. Add cooked pasta, diced tomatoes and cream. Stir to combine. Turn off heat. Serve with lots of Parmesan sprinkled on the top--the more the better!

Side notes: For lactose intolerant guests, hold the cream and Parmesan cheese and serve on the side for those who want it.

Spaghetti Sauce Homemade

From: My Mom used to make the most killer lasagna when we were growing up.  She got it from a family friend.  One day I realized that the meat sauce in that lasagna would also make an amazing spaghetti sauce and it just happened that it was really easy too.  I never did find another meat sauce that compares to this one!

Ingredients:

1 lb of ground beef
1/2 onion chopped finely
16 oz can tomato sauce
12 oz can tomato paste
1/2 cup water
1/4 tsp minced garlic
2 tsp basil
2 tsp dried parsley flakes
2 tsp salt
1 tsp oregano
1/4 tsp pepper

How to: 

Brown the meat and onions in a skillet.  Then add the tomato sauce and tomato paste and water. Mix well and then lower heat to a simmer.  Add the spices and continue to simmer on low eat until you're ready to eat. Makes enough for a 1 to 1.5 lbs pasta.

Side Notes:  

The original recipe calls for two cups of water but I like my sauce super thick and chunky, so I omitted a lot of the water.

Stromboli

From: Another great one from my friend, Annie

Ingredients:

frozen bread dough (I find it in the frozen foods section in a pack of 3)  Italian bread is best but plain white bread will do.
1 lb of ground beef
1/4 cup chopped onion
1/4 tsp of cinnamon
1 tsp sugar
1 Tbsp barbecue sauce
1/4 tsp of salt

1 Tbsp of ketchup

shredded mozzarella cheese (to your liking)
1 jar of spaghetti sauce
optional:  mushrooms, turkey sausage, red pepper, cilantro or any other pizza toppings

How to:  

Set a frozen bread dough loaf on a cutting board dusted with flour to thaw for 3-4 hours (see package for length of time)

Brown the ground beef and onion with your favorite spices.  I use cinnamon, sugar, barbecue sauce, salt and ketchup.  Flatten the bread out by stretching or rolling it.  Lay it out in a 9x13 baking pan so that the dough stretches over the sides.  Along the center, place the browned meat.  Layer on top:  mozzarella cheese and half of the jar of spaghetti sauce.  You may also add mushrooms, sausage, pepperoni, red pepper, cilantro or any other pizza toppings.  Along the long sides of the dough, cut with scissors like this:

Then braid the dough strips over the meat as shown.  And don't make fun of my drawing.  ;-)  It was WAY easier than trying to explain.

Sprinkle with more mozzarella cheese on top.  Bake for 20-25 minutes at 350°F, or according to bread dough packaging, so that the bread bakes and the top is golden brown.  Slice and serve right away.

Fetuccini Alfredo

From:  Our Williams-Sonoma Pasta cookbook. 

Ingredients: 

1 1/2 cup of heavy whipping cream

5 tablespoons of unsalted butter (or regular, if it's cheaper and you don't care like me)

1 cup grated Parmesan cheese (or the cheap canned stuff, again if you don't care like me)

salt and freshly ground (or not) pepper

freshly grated nutmeg (or the not-so-fresh kind)

1 lb homemade tagliatelle or purchased fresh fettuccine (Who are we kidding?  I buy the box off the grocery store shelf.)

alternative proportions for more sauce (heavy whipping cream is often sold in 15 oz containers):

16 oz of heavy whipping cream

7 Tbsp of unsalted butter

8 Tbsp of Parmesan cheese (for the sauce) 

How To:  

Start by cooking the pasta.  Generously salt the boiling water before adding the pasta.  

While cooking the pasta, in a large saucepan over high heat, bring the cream and butter to a boil.  Reduce to low heat and simmer for 1 minute.  Add 6 tablespoons of Parmesan cheese and whisk over low heat until smooth, about 1 minute longer.  Remove from heat.  Season with salt and pepper to taste.  Be careful not to add too much salt, as the Parmesan cheese is salty.  Add a generous pinch of nutmeg.  

When the pasta is ready, drain it and place it in shallow bowl.  Pour the sauce over the top and sprinkle 6 more tablespoons of the cheese.  Toss well.  Serve immediately and pass the remaining cheese at the table.  

Side Notes:  

This dish should be eaten all in one sitting, as it does not warm well the next day... however if you find yourself with leftovers anyway, don't throw them out.  First re-warm the noodles.  Add a splash of milk to help prevent drying of the pasta.  Then add more Parmesan cheese to taste.  Not as good as fresh, but not bad at all.  

Makes the amount shown in the picture above.  That serving dish is similar to a 9x13 baking pan in size.