Parmesan Chicken with Greens and Lemon Vinaigrette

Parmesan Chicken with Greens and Lemon Vinaigrette

 

Adapted from Ina Garten and Valerie Bertinelli

 

Boneless, skinless chicken breast, pounded to ¼” thickness

2 eggs

Panko breadcrumbs

Grated parmesan cheese

S & P

Butter

Olive oil

Greens, such as arugula

 

Vinaigrette:

1 ½ T. fresh lemon juice

1 T. chopped shallots

½ t. Dijon mustard

S & P

¼ c. olive oil

 

Combine breadcrumbs, salt, pepper and parmesan cheese. Whisk eggs in shallow dish. Dredge chicken in egg, then breadcrumb mixture, coating well. Refrigerate chicken for 20 minutes.

 

In a large skillet, heat 1 T. butter and 1 T. olive oil. Cook chicken until browned on both sides and cooked through – about 3-4 minutes per side.  Add more butter and olive oil for each time you cook another piece of chicken.

 

Blend all vinaigrette ingredients. Place cooked chicken on plate, top with greens and drizzle vinaigrette over greens.

 

Last night I made pork sliders with the leftover pork tenderloin from last week. Slider buns, garlic mayo, fresh spinach and pork YUM!!!!!! And I made an old favorite of mine . . . fried okra . . . . ahhhh, comfort food!!!  Oh yeah, sliced tomatoes. Can we get enough sliced tomatoes as a side? I say no!!

Heirloom Tomato Salad

Heirloom Tomato Salad

Whisk together
3 Tbsp fresh lemon juice
2 tsp. snipped chives
1 tsp. grated lemon zest
1 tsp Dijon mustard
1 tsp. honey
1/4 tsp sea salt
1/4 tsp. black pepper

While whisking add
1/4 cup olive oil in a thin stream until blended

Slice 5 or 6 heirloom tomatoes (a variety of colors!) and fan onto a large platter

Season with addition chives, sea salt & pepper

Pour dressing over

Family Circle magazine
Cover photo!!!!
August 2015

Corn Chowder

Up for tonight, corn chowder and sliced tomatoes.

Corn Chowder

 

 

2T. butter

Olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

¼ c. flour

6 c. vegetable stock

2 c. heavy cream

2 potatoes, diced

6 ears corn

S & P

¼ c. fresh parsley, chopped

 

Heat butter and 1 T. olive oil in soup pot.  Add onion, garlic and thyme.  Cook until soft 8-10 min.  Dust onion mixture with flour and stir to coat well.  Pour in stock, bring to boil.  Add cream and potatoes.  Bring to boil and boil hard @ 7 min. until potatoes break down.  Cut corn off cobb and add to soup.  Season with s & p.  Simmer until corn is soft @ 10-12 min.  Stir in parsley and drizzle with a little more olive oil.

 

Serves 8

7-6-5 Pork Tenderloin

So I originally posted, and had planned on, grilled pork tenderloin and sweet potatoes for last night's dinner. Instead of sweet potatoes, I saw a recipe for "zoodles" with homemade pesto. Noodles made out of zucchini - you know all the rage now - soooo I made that instead. Hmmmm, I liked it at first but when I sat down to dinner I didn't like it. Not sure why. Might have been consistency, might have been pesto. Sometimes pesto has too strong of a taste for my buds. But I wanted to share the 7-6-5 method for grilling pork tenderloin - it NEVER fails me.

Set grill on High and preheat. Grill tenderloin with lid closed for 7 min. Don't touch it. Then flip it and grill for 6 min. Don't touch it. Then leave lid closed and turn off grill and let tenderloin continue to "cook" for 5 min. It is perfect every time!!

Tonight Mark and I have an appointment so out to dinner we go YIPPEE!!!

Grilled Fish with Fire Roasted Onions and Peppers

Tonight's dinner with corn on the cob.

Tuesday: Grilled pork tenderloin and sweet potatoes . . . not sure how I will prepare them yet.

 

 

Grilled Fish with Fire Roasted Onions and Peppers

 

Serves 6

 

Six 6 oz. fillets of striped bass about 1” thick (I used Cod)

S & P

2 medium red onions, very thinly sliced (I used vadalia)

1 red bell pepper, very thinly sliced

12 cloves garlic, mashed

1 ½ c. white wine, divided

Olive oil

Chopped parsley

Lemon wedges to serve

 

Preheat grill to medium high.

 

Sprinkle the fish with salt and pepper.  Divide the onions, peppers and garlic into 6 portions.  Place a mound of onions, pepper and garlic in center of individual sheets of foil.  Drizzle with olive oil and season with salt and pepper.  Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add ¼ cup of the wine.  Fold the foil into a packet and seal it on all sides.  Repeat with remaining fish.

 

Place the packets on the grill, seam side up, and cook until the fish is opaque about 15 minutes.  Carefully open the packets and serve with lemon wedges.

Pasta with Roasted Cherry Tomatoes

Betty sent me this recipe and had it tonight. Used whole wheat pasta. Really good.

Pasta with Roasted Cherry Tomatoes

 

 

Serves 4

 

3 T. olive oil

5 garlic cloves, sliced thin

2 t. tomato paste

S & P

1/8 t. red pepper flakes

1 ¾ lbs. cherry tomatoes

1 lb. spaghetti

½ c. coarsely chopped fresh basil

1 oz. parmesan cheese grated – extra to serve on the side

 

Preheat oven to 500. Adjust rack to middle of oven.  Line jelly roll pan with parchment paper.  Whisk 2 T. oil, garlic, tomato paste, 1 ½ t. salt, ¼ t. pepper and pepper flakes together in a large bowl.  Add tomatoes and toss to combine.

 

Transfer tomato mixture to prepared sheet and push tomatoes toward center of pan.  Bake until tomatoes are blistered and browned @ 20 min.

 

Cook pasta, reserving 1 c. of pasta water. Drain and return pasta to pot.  Add basil, roasted tomato mixture, ½ c. reserved pasta water and remaining 1 T. oil to pasta and toss to combine.  Adjust consistency with remaining reserved pasta water. Transfer to dish and top with parmesan cheese