Tag Archives: recipes

Chicken Parmesan

23 Sep

O boy – it’s been quite a while.

Long story short, I got a really kick-ass job, have been working my tail off and haven’t had a second to get on here to post my latest projects. But YES i have been cooking!!

I was craving chicken parm and wanted to try something a little different than what i was used to from home.

I had this awesome sauce from Newman’s Own called Sockarooni Sauce and it has mushrooms, onions, peppers… etc etc in it and i was like ok… DONE. Break out the chicken, some breadcrumbs, get the sauce, some grated mozzarella and lets begin.

Ingredients (for 2):
2 large boneless skinless thinly cut chicken breasts
Italian Breadcrumbs
1 Egg
Salt and Pepper
Oil
1/2 a white onion, chopped
2 cloves of garlic, minced
3/4 cup of red wine
tomato sauce (your choice!)
a pinch of sugar
1 cup of grated parmesan cheese
1 cup of grated mozzarella cheese
linguine pasta, amt to your liking
chopped fresh basil! if you have it

Instructions:
If the chicken isnt thin enough, beat it. Salt and Pepper both sides LIGHTLY -Make chicken cutlets normally, i usually have a bowl with 1 mixed egg in it and a tiny bit of milk to dip the chicken into. The pattern is chicken into egg mixture, then dipped into breadcrumbs on both sides, then put onto a skillet on medium heat to cook on both sides. Set the chicken aside after they are done and look like cutlets. Cook the pasta.

After you have chopped up the onion and garlic, brown them in the same skillet that you made the chicken on so it picks up that flavor from the pan… let the garlic and onion brown and then pour the wine in. let it reduce a bit and bubble up, then add the tomato sauce to the pan. let it cook for a few minutes and bubble up then add the pinch of sugar and the fresh basil if you have it. use the salt and pepper now by adding the amount to how you like it into the sauce. add some parmesan if you want!

finally, put the chicken into the sauce. riiiight on top. yep. then cover it with the mozzarella cheese and a little bit of parmesan cheese. Cover the pan, and let it simmer for a few minutes. the cheese will melt and look really delicious. When you’re ready – put some pasta into a plate, cover it with some of the sauce, then top it with the pretty chicken parm! and bam – perfection

-M

Advertisements

Tandoori Chicken, Avocado+Tomato Salad, and Tortellini

9 Aug

Ok so i went a little crazy

But dinner was gooooood.

Tandoori Chicken:

Ingredients:
2 regular size 2% reduced fat greek yogurt cups (plain)
2 Tbsp grated onion
1 Tbsp grated peeled fresh ginger
1 tbsp oil
1 tsp ground cumin
1/2 tsp ground red pepper
1/4 tsp ground tumeric
3 minced garlic cloves
2 lbs of skinless, boneless chicken breast halves
1/2 tsp of salt

Directions:
Add all the ingredients in a ziplock bag with the chicken (except the salt). Let it marinade in the fridge for 2 hours (turning it a few times in between). Put on the broiler. Let the oven get hot, and then in a cooking sprayed roasting pan add the chicken. Let the chicken broil a little, then cover the roasting pan with foil to let the chicken cook. Half way in between, turn the chicken. Thinly slice the chicken, and serve.

Avocado and Tomato Salad (serves 2)
1 Avocado, diced
1 Tomato, diced

Mix the two, adding lime juice and salt. ENJOY

I made 3 cheese tortellini too, easy as cake. Such a good meal!

YUMMMMMMMMMM Tandooooooori

M.S.

Chicken Marsala

30 Jul

This recipe is a pretty common dinner in my family that i’m proud to share – a personal favorite of mine, a 45 minute meal, and so yummy.

Ingredients
1.5 lbs of Thinly Cut Chicken Cutlets
12 oz of Sliced Mushrooms
All-Purpose Flour
Marsala Wine
1 tbsp Unsalted Butter
Ground Pepper

Directions
Coat the chicken cutlets front and back with ground pepper. Next, on a non-stick skillet warm up oil on medium-high heat. Dip the chicken cutlets into flour, covering them front and back with flour, then place the cutlets on the skillet flipping them once or twice so that they are lightly cooked on each side. Meanwhile, melt the 1 tbsp of butter in a deeper skillet. Once the chicken is done in the skillet, transfer the chicken to the other skillet and cover the chicken with the mushrooms. Cover the chicken with the marsala wine. Then add water so that it covers the mushrooms. Let the mixture come to a boil, lower the heat to low and let it simmer for 30-40 minutes. Make any kind of pasta and serve over pasta!

 

Marsala in deep skillet (done)

 

Dinner is served! I used Bow Ties this time =)

M.S.

The BEST Baked Ziti Recipe… EVER

14 Jul

This is like my little family secret – this recipe is ridiculous. It’s been made and is requested at many events. Put this next to catered food at a party and no one would know you made it yourself. Apparently, back when we lived in Brooklyn, our very Italian neighbor taught my mother how to make this. Now, this recipe is being passed on to all that should try it. It’ll become a monthly favorite.

I can’t even describe the deliciousness, you have to try it for yourself, its SO easy you have no excuse not to.

Chunky Baked Ziti

Ingredients:

1 box of ziti pasta
1 16 oz package of mozzarella cheese (any)
1 jar of ricotta cheese (15 oz) part skim is fine
1 egg
1 24 oz jar of tomato sauce – any kind (or make your own!)
1 tbsp Basil
1 tbsp Oregano

Instructions:

Bring the pasta to a boil. Drain. Preheat the oven to 350. Meanwhile, cut the mozzarella cheese into small cubes. In a mixing bowl, combine the mozz cheese, ricotta cheese, egg, sauce, and herbs. Mix well. In a pan, add pasta and pour the mixture over the pasta, using a spoon to spread throughout. Cover the pan with foil and bake for 30 minutes. Then uncover the pan and bake for another 5.

this is one of my favorite foods. The mozzarella chunks are so good when you eat the ziti it shouldnt be legal – enjoy!

-M

Stuffed Red Peppers

14 Jul

Here it is! this is something that my cousin taught me, along with my mom =)

Stuffed Red Peppers

Ingredients:

6 Red Peppers
1 lb of ground chicken, turkey, or beef
1 Onion
1 Carrot
½ Cup of white or brown rice
1 jar of tomato paste
Salt and Pepper
1 Tbsp chopped dill

Directions:

Dice the onion and grate the carrot. Saute the onion and carrot with a little olive oil and only half the jar of tomato paste in a separate pan.

At the same time, cook the rice half way. I used minute rice, so i skipped this step entirely.

In a bowl, combine the half cooked rice, meat, onion and carrot mixture, salt, pepper, and dill. Mix them up.

Cut the tops of the peppers off BUT KEEP THE TOPS!, and make sure to clean the inside of the pepper, getting rid of all seeds. Rinse them.

Finally, Stuff the peppers with the mixture and Put the tops back on. Put them in two different pots if need be, but how ever many that will fit  them easily. In a separate bowl, mix warm water (amount depending on  how big your pot is), with the rest of  the tomato paste, and salt and pepper. Pour the mixture into the pot just up  until the tops of the peppers are  showing.

Bring the water to a boil, then cover the pot, and let it simmer for about 30-40 minutes or until the pepper is tender. Serve with sour cream (russian style) or by itself.

-M