Chicken Parmesan

Crunchy chicken, gooey spotty brown cheese, pasta and tomato sauce with basil plucked fresh off the plant, how can you go wrong? It's been a while since I've made Chicken Parmesan and I had forgotten how easy and quick it was to make. The whole meal took less than 30 minutes and drew raves from Steven, my most scrutinizing critic. It was absolutely delicious over a hearty plate of spaghetti but I imagine it would make a fantastic sandwich too.

Note:
- For the chicken cutlets, you can either take 2 large chicken breasts and slice them in half horizontally for 2 thin cutlets that require no pounding, or take 4 small chicken breasts and pound them evenly. Before pounding the chicken, remove the tenderloins since they tend to fall off very easily during pounding or cooking. You can reserve these tenderloins for chicken stir fry.

Chicken Parmesan (Parmigiana)
4 chicken cutlets (see note)
Salt and pepper
3 Tbsp flour
1 large egg, beaten
1 1/2 C panko bread crumbs
3/4 C coarsely grated mozzarella cheese
1/4 C grated Parmesan cheese
16 oz. pasta (Spaghetti or Linguini)

Quick Tomato Sauce
2 - 3 cloves of garlic, minced or pressed
2 Tbsp olive oil
28 oz. diced tomatoes or whole tomatoes crushed
1 small onion, finely diced
1/2 tsp dried Italian herb mix
1/4 tsp sugar
1/2 C basil leaves (optional)
Salt and pepper to taste

Making the Sauce: Heat olive oil over medium heat in a large saucepan or Dutch oven and add the onions. Cook until the onions are soft and translucent, then add the garlic and cook until fragrant, about 30 seconds to a minute. Add the tomatoes, dried herbs, sugar, black pepper and simmer until the sauce thickens. Salt to taste. Keep warm and set aside.

Begin boiling water for the pasta. Meanwhile, beat the egg, and prepare two trays for the flour and the panko bread crumbs.

Salt and pepper the chicken cutlets. Lightly dredge them in flour, patting off the excess, then dip into the beaten egg, then press and coat both sides with panko. Set aside until all cutlets are breaded.

Preheat broiler (I used my toaster oven). Add your pasta and some salt to the boiling water. Cook the chicken while the pasta is boiling.

Heat 2 tbsp of vegetable oil in a nonstick skillet over medium high heat. Pan fry the chicken cutlets until both sides are golden brown, about 2 - 3 minutes per side.

Transfer the chicken cutlets onto a tray lined with a wire rack. Mix the mozzarella and Parmesan together and cover each cutlet with some cheese. Broil until the cheese is melted and spotty brown.

Meanwhile drain the pasta when it is finished. Roughly chop or tear the basil leaves and stir them into the sauce. Transfer the pasta and chicken to plates and spoon the sauce on top.

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

Smoked salmon and cream cheese is always a delicious combination. I knew it would be great on pasta but Steven needed a little convincing. He was a bit skeptical about putting cream cheese with pasta. Turns out, smoked salmon and cream cheese isn't just for bagels, it's great on farfalle too!

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts
Inspiration from Everyday Food

8 oz. farfalle
3 oz. smoked salmon, roughly chopped
About 2 oz. cream cheese (3 - 4 Tbsp) cream cheese, roughly cubed
4 artichoke hearts, chopped into bite size pieces
Handful of bite size broccoli pieces (optional)
1 Tbsp lemon juice
2 Tbsp fresh dill (optional - I didn't use this today)
Salt and pepper

Cook your pasta in some boiling salted water until it is al dente.

While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed.

After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon.

Season to taste with salt and pepper.

Serves 2 - 3



This will be my entry for Ruth's Presto Pasta Night. Never such a thing as too much pasta!

Short post today, but stay tuned for a longer post tomorrow of a "Daring" nature.

Spaghetti alla Carbonara with Basil and Mushrooms

The once tiny basil plant on the back porch is now very large and bushy so I'm always looking for ways to incorporate basil into recipes so I can keep up with the plant. This variation of Spaghetti alla Carbonara incorporates basil and sauteed mushrooms with the classic recipe. Carbonara is Steven's favorite meal and in the end he preferred the original version of just bacon, eggs, and cheese instead of this one. However, I found the flavors very enjoyable and a little change is nice sometimes.

Spaghetti alla Carbonara with Basil and Mushrooms

4 oz thick sliced bacon, chopped
4 oz. crimini mushrooms, sliced
2 eggs
1/2 C grated Parmesan
Freshly ground black pepper, generous amount but to taste
8 oz spaghetti
A handful of basil leaves, torn into small pieces or chiffonade

Heat a skillet over medium heat to render the bacon. Once the bacon is crisp, remove with a slotted spoon and set aside in a bowl. Bring a pot of water to a boil.

Pour out all of the rendered fat of the skillet reserving about 1 - 2 tsp of sauteing the mushrooms. Saute the mushrooms until they are brown and all the liquid has evaporated. Add the mushrooms to the bacon and set aside. As the mushrooms are cooking, start boiling your pasta.

As the spaghetti cooks, beat the eggs, parmesan, and pepper together in a bowl. The sauce must be prepared before the pasta is done cooking.

When the pasta is al dente, quickly drain but reserve some of the pasta water to loosen the sauce if needed. Immediately return the pasta to the pot (off heat) and pour the egg mixture over the pasta, add the bacon and mushrooms, and quickly stir into the pasta. The residual heat from the pasta and pot will cook the eggs and thicken it into a sauce. Keep stirring until the sauce has thickened and evenly coats the pasta. Work quickly otherwise the eggs will scramble rather than temper into a smooth and creamy sauce. If the sauce is too thick add a bit of the pasta water to loosen it. Serve immediately and add more freshly ground pepper if you'd like. I like mine really peppery.

Serves 2.

I'm going to submit this recipe for Ruth's Presto Pasta Night.

Sun-dried Tomato and Olive Pesto Pasta Salad

(10pm)
"Oh, can you make me something to bring to a potluck?"
"Sure! When is it?"
"Tomorrow"
"..."

Luckily pasta salad is one of my go-to dishes in these situations (ahem Steven, give me a little more warning next time mmkay?). It's quick to make and I can toss in whatever I have in my fridge and pantry. Bettina, Steven's sister, loves pasta salad and was my official guinea pig taste tester for this one and she said it was very good (whew!). I made this a few weeks ago and I swore I wrote down the recipe. A lot of times I just guesstimate quantities but I even made sure I measured everything this time and whatdoya know now I can't find it. So here are the quantities off the top of my head but if anything looks out of the ordinary go ahead and adjust it.

Sun-dried Tomato and Olive Pesto Pasta Salad

1 lb of pasta like farfalle or rotini
1/4 C lightly packed sundried tomatoes, rinsed of excess oil
1/2 C kalamata olives
1/2 C coarsely grated parmesan
1/4 C slivered almonds, toasted
a few sprigs of parsley
1/4 C olive oil
2 - 3 cloves of garlic, minced or pressed
1 Tbsp balsamic vinegar
1 - 2 tsp lemon zest, from half or whole lemon
additional lemon juice to taste
salt and pepper to taste

Boil the pasta in salted water until al dente. Set aside to cool.

Toast the almond slivers in a skillet over medium to medium high heat. Shake the pan frequently until the nuts are golden brown and set aside to cool.

In a food processor, pulse everything except for the lemon juice until it is a fine to coarse chop. When the pasta has cooled a bit, mix in the pesto. Add salt, pepper, and lemon juice to taste.

Serve cold or at room temp.

Pasta Puttanesca

There aren’t many foods that I dislike but I recently discovered one: capers. The little buds are painstakingly harvested by hand so they seemed like something really special and delicious. I made some spaghetti puttanesca as my first caper dish and surprisingly, I couldn’t stand the taste of them. I can’t explain why I don’t like them, they just taste very alien to me. So if you’re like me and don’t like capers (but I may be alone in this), you can easily omit them from the recipe. But don't let me put you off capers, since many if not most people love them. One day I will give capers another chance, perhaps it's an acquired taste.

Puttanesca is a simple and very flavorful dish with plenty of healthy ingredients so it’s perfect for this month’s "Heart of the Matter" theme, pasta. Tomatoes are a great source of lycopene, a powerful antioxidant, and other compounds that help prevent cancer and heart disease. Studies have shown that the volatile oils in parsley inhibit tumor growth in animals and also neutralize harmful carcinogens. Olives are also a good source of monosaturated fats, omega-3 fatty acids, and vitamins A, C, and E. There is no meat, cream, butter, or cheese in this dish. Another way to make pasta even healthier is to sneak in some whole wheat pasta (Ronzoni is the best brand). I can get away with about 1 part whole wheat to 3 parts regular pasta before Steven notices a difference but I'm slowly trying to add more and more.

Spaghetti Puttanesca
Adapted from Cook’s Illustrated

2 garlic cloves
1/2 tsp red pepper flakes or substitute cayenne but use less (1/8 to 1/4 tsp)
2 tsp minced anchovies, about 4 – 5 fillets (or you can press the fillets through a garlic press)
1 14 oz. can of diced tomatoes, drained and reserve 1/4 C of the juice
1 Tbsp capers or more to taste, rinsed
1/4 C Kalamata olives, chopped
1 Tbsp olive oil
2 Tbsp minced parsley
8 oz. pasta of your choice
salt

Start by boiling water for the pasta. Start cooking the sauce when you add the pasta and salt to the boiling water.

Mix the minced garlic with a scant tablespoon of water. Add the garlic, anchovies, red pepper flakes to olive oil in a skillet and heat the mixture over medium heat. Cook until the garlic is fragrant and slightly blond but not brown, about 2 minutes. Add the drained tomatoes and simmer until it slightly thickens, about 8 minutes.

Drain the pasta when cooked.

Stir the olives, capers, and parsley into the sauce and toss with the pasta. If the mixture looks too dry, add in some of the reserved tomato juice. This dish is already salty enough from the olives and anchovies. Parmesan is not used to garnish this pasta.

Serves 2

Be sure to check the round up later this month at Ilva’s blog Lucullian Delights for more heart healthy pasta dishes.
Previous Heart of the Matter rounds for other great recipes.

Shrimp Scampi

Pasta comes to the rescue a lot around here, especially if we’re looking for a quick meal. Last night I made a simple Shrimp Scampi. It’s a snap to make so it serves as a great weeknight dinner. The interplay of robust garlic, tangy lemon, and fresh parsley with tender succulent shrimp in a delicate white wine sauce is fantastic. A teeny tiny bit of cayenne adds a kick but it’s completely optional. Adding the lemon juice and zest and parsley last helps preserve their bright flavor.


Shrimp Scampi with Linguini

8 oz. large shrimp, peeled and deveined (smaller shrimp can be used but shorten the cooking time)
1 small shallot, finely chopped
3 - 4 cloves garlic, minced
Juice of half a lemon, about 1 to 1 1/2 Tbsp
1/4 to 1/2 tsp lemon zest
1/4 C dry white wine
2 Tbsp parsley, finely chopped
2 tsp olive oil
2 Tbsp butter
Salt and pepper to taste
cayenne, optional
8 oz. linguini (I used spaghetti)

The cooking goes by very quickly so I did my ingredient prep as I was waiting for the water to boil.

Bring a pot of salted water to a boil for the pasta. When you drop the pasta in the water, start cooking the scampi.

Season the shrimp with salt and pepper. Heat 2 tsp of olive oil in a skillet over medium high heat and cook the shrimp until they turn opaque and just pink, about 30 seconds to a minute or so each side. Transfer to a bowl and set aside.

Return the pan to the stove, add 1 tbsp of butter and the shallots. Cook over medium heat until the shallots are translucent and begin to brown around the edges, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the white wine and deglaze the pan, scraping up the brown bits from the pan, then add the lemon juice, bring it to a boil then take off heat. (Remember to keep an eye on your pasta)

Off heat, whisk in the remaining tbsp of butter, lemon zest, parsley, and a little bit of cayenne. Add the shrimp and pasta, toss to combine and serve immediately.

Serves 2.

As for the other half of the lemon and remaining zest on the peel, you can juice the half and freeze the juice in an ice cube tray for another day. You can also freeze the peels to save them. Grate the peels while they're still frozen; don't let the peels thaw or they'll be too squishy to zest.

Links:
This will be my entry for Presto Pasta Night. Presto Pasta Night is hosted every week by the wonderful Ruth over at Once Upon a Feast. Be sure to check out this week's roundup on Friday.