Saturday, October 26, 2024

Chicken Cutlets with Fettuccini Alfredo



Today was a rather productive day in our kitchen. I do not know what overcame me but I made Chicken Cutlets, Black Bean Soup, Sausage and Peppers, Ham and Rice Casserole, Baked Macaroni, Bacon and Onion Calzones, 
Sausage and Peppers Calzones, and Homemade Pasta. I can tell you that I am exhausted. But my Mom would have said it was a good tired because I did so much. And we have a lot of dinners in the freezer.

So what did I make for dinner?  Chicken Cutlets with Fettuccini Alfredo. I got home from church and the grocery store at 6PM. I put a pan of water on the stove for the pasta and popped the pre-cooked chicken cutlet in the oven for about 20 minutes at 375˚.

Dinner was on the table by 6:30. And it was perfect. The chicken was crispy and moist and the pasta, well there is nothing better than homemade pasta with butter and cheese.

The chicken cutlet recipe is from a video I watched a few years ago. My version of the recipe is at the bottom of this post.

The pasta is a recipe I have been using for years. Once you find a recipe that works for you everytime do not stray from it. The recipe is from Tides and Thyme. I made the full batch and divided it into 3 meal portions. My Mom would have said it was money in the bank!

The Pasta Recipe -  Click Here!

This is the Fettuccini recipe-

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 


Method-
Melt butter in a large saute pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep the pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.


The Chicken Cutlets

This is the recipe that changed the way I make Chicken Cutlets.

Frank Pinello's Nonna's Chicken Cutlet Recipe -

Here is the original video for the recipe - watch the video.

This is how I make the recipe. Only edit I made is not using the lemon juice.

  • Mix eggs with Parmesan Cheese

  • Mix bread crumbs, flour, pepper, Parmesan Cheese and parsley

  • Coat baking pan with oil

  • Toss chicken in a bowl with the egg/cheese

  • Coat chicken with bread crumb mixture

  • Place chicken in pan

  • Drizzle oil on top

  • Heat oven to 350 and then raise temp to 450.

  • Place tray in middle of oven

  • Flip cutlets when they look like they do in the video (!!!)


Saturday, October 19, 2024

Roast Pork Tenderloin and Potatoes

I found this recipe on the So Much Food Blog. Instead of cooking the tenderloin whole, I cut it into cubes. This dinner received a thumbs-up from the other side of the table. I recommend reading the original post on the So Much Food Blog. It has helpful tips on preparing this recipe.

This is my version of the recipe. It makes enough for just two people. You want to be sure you have at least two hours if not more, to marinade the pork.


Ingredients-

1 lb pork tenderloin 

1 tablespoon Dijon mustard

1/4 cup olive oil

2 teaspoons aged balsamic vinegar

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh sage leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper




Method-

Mix the marinade. 

Whisk together the olive oil, dijon, garlic, rosemary, sage, balsamic, salt, and pepper until smooth. 

Reserve 2 tablespoons of the marinade and set aside.


Prep the pork. 

Start by using a sharp knife to trim away any silver skin.

Cut the pork into 2” cubes


Marinate the pork. 

Place the pork in a ziplock bag or baking dish and coat with the marinade. 

Transfer to the fridge and marinate for at least 2 hours, up to overnight.

Preheat the oven to 400 F.

Sear the pork. 

Heat two tablespoons of the olive oil in a large cast iron skillet or braiser over medium-high heat. 

Remove the pork from the marinade and shake off any excess marinade. 

Sear the pork for a couple minutes on all sides until browned. 

Once browned, transfer to a plate and turn off the heat.

Season the potatoes. 

Toss the potatoes with half of the reserved marinade plus one tablespoon of olive oil. 

Season with salt and pepper and toss well. 

Spread the potatoes in an even layer in the skillet or braiser. 

Transfer to the oven for 10 minutes.

Remove the skillet or braiser from the oven. 

Place the pork on top and return to the oven.


Roast the pork. Roast the pork for 10-15 minutes, until an internal temperature registers between 145 F and 150 F. 


Let the pork rest before slicing. 


Serve the roast pork tenderloin with potatoes.







Sunday, October 13, 2024

Chili

Have you ever tried a beanless chili? It might sound unconventional, but trust me, it's a delicious twist on a classic. Inspired by a recipe from Gimme Some Oven, I decided to give this beanless chili a try.

The original recipe called for beans, but I was recently informed that Chili did not have beans, so I knew I had to adapt it. The result? A hearty, flavorful chili that still packs a punch without the beans.

Also made some Cheddar Cheese Scones to go with the chili!



Slow Cooker Chili from Gimme Some Oven -

Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15 -ounce) cans of tomato sauce
2 (14-ounce) cans of diced tomatoes
1 (4-ounce) can of chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour
cream, salsa, etc.)

Method-
Heat oil in a large saute pan over medium-high heat. 

Add the ground beef, and onion, and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. 

Drain about half of the excess fat. 

Then transfer the beef into a slow cooker.

Add the remaining ingredients, and stir to combine. 

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. 

Taste, and season with additional salt and pepper or seasonings if need be.

Serve warm, with desired toppings.

Saturday, October 12, 2024

It Was 33 Years Ago Today

 

Thirty-three years ago, my cat, Amaretto, and I embarked on a new chapter together. This photo has always been one of my favorites. While Amaretto is no longer with us, I'm sure he'll be the first furry friend to greet me on the other side.


For our 33rd-anniversary dinner Chris and I decided to eat at home this year. And what better way to mark the occasion than with a hearty and comforting Osso Bucco.


The Osso Bucco was cooked in the slow cooker for 8 hours on low.



It was a delicious dinner. 


And I am so glad that Chris is not a fan of the marrow in the bones!!!

The recipe is from the Table for Two blog. The recipe is for 4 so obviously I made 1/2 the recipe.

Slow Cooker Osso Bucco

Ingredients-

1 teaspoon olive oil

4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)

1/3 cup (53 g) chopped onion

1/3 cup (34 g) chopped celery

1/3 cup (43 g) chopped carrots

1 tablespoon tomato paste

1 1/4 cups (303 g) canned crushed tomatoes

3/4 cup (178 ml) beef broth

Fresh ground black pepper

3 sprigs fresh thyme

1 large sprig fresh rosemary

Chopped fresh parsley, for topping


Method-

Heat oil in a medium nonstick skillet over medium high heat. 


I tied the veal shanks so they would stay together while braising. Click here for a video on how to tie the shanks and brown the meat before adding to the slow cooker.


Season veal shanks with salt then sear all four sides until browned but not cooked through. 


Add to the insert of a slow cooker.


Then add the onion, celery, carrots, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. 


Stir to mix a bit.

Cover and cook on high for 4 hours or low for 8 hours. 


Discard sprigs of thyme and rosemary. 


Sprinkle fresh parsley on top prior to serving, if desired.



Tuesday, October 1, 2024

Lentil and Sausage Stew

October 1st. Soup Season has begun. And we started strong tonight with a soup that got rave reviews from across the table. Lentil and Sausage Stew. Recipe from one of my favorite sites An Italian in My Kitchen.

I think Lentil Soup is one of my top 3 favorite Fall/Winter soups. I usually make the Mark Bittman recipe but this time I opted for a recipe with sausage. There were no complaints about this addition.

Click here for the recipe on An Italian in My Kitchen site.

Sunday, September 22, 2024

A Simple Yet Satisfying Sunday Supper: Pasta Alla Vodka

When it comes to Sunday dinners, I prefer to keep things easy and stress-free. No elaborate preparations or mountains of dishes to wash! This week, I stumbled upon a recipe in the New York Times that perfectly fit my goal.


The best part? I had all the ingredients on hand! With homemade pappardelle noodles waiting in the freezer, this dish came together in just 30 minutes. (Although I did make a rookie mistake and forgot to add the ricotta at the end - oops!)


The only feedback from Chris was to dial back the crushed red pepper next time. Other than that, it was a hit! And since we were just two, halving the recipe was the perfect portion size.

Click here to see the original recipe. This is my version of the recipe. 

  • Ingredients-
  • Kosher salt
  • 1/2 tablespoon olive oil
  • 4 oz  cubed pancetta
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 medium yellow onion, finely chopped
  • Freshly ground black pepper
  • tablespoons tomato paste, preferably double-concentrated
  • 1/2 cup vodka
  • 1/2 pound pasta
  • 1/2 cup heavy cream
  • ounces Pecorino Romano or Parmesan, finely grated (1/2 cup)
  • 1/2 cup whole-milk ricotta - OOPS!! FORGOT TO ADD THIS.. : (

  • Method-
    Bring a large pot of salted water to a boil.
  • Heat a large, high-sided skillet over medium-high. Add the oil and bacon and cook, stirring occasionally, until the bacon is crispy at the edges, about 5 minutes. 


  • Carefully drain all but 3 tablespoons of the fat, reserving any excess for later.


  • Lower the heat to medium. Stir in the red-pepper flakes, and oregano and cook, stirring constantly, until fragrant, just a few seconds. 


  • Add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes. Add more bacon fat if the pan dries out. 


  • Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes. 


  • Turn off the heat and stir in the vodka.


  • Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.


  • While the pasta cooks, turn the heat under the sauce to high and cook, stirring constantly, until reduced by three-quarters, about 2 minutes. 


  • Add the cream and bring to a simmer. Take off the heat.


  • Reserve 1 cups of the pasta water. 


  • Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and most of the pecorino. 


  • Cook over medium-high, stirring vigorously with one hand while moving the pan back and forth with the other, until the sauce glossily drapes the noodles, 5 to 7 minutes. 


  • Add more pasta water if the sauce looks dry. 


  • Taste and season with more salt and pepper, as desired.


Sunday, August 18, 2024

These Ribs Will Change Your Life (Okay, maybe not, but they're pretty darn good)

I've lost count of the rib recipes I've tried, but I think I might have finally found my holy grail. Inspired by a recipe from Cooking with Momma C, I took a crack at these ribs, and let me tell you, they were finger-lickin' good!

I swapped out the garlic powder for onion powder and paired these tender, juicy ribs with a sweet and smoky Ricky D's Rib Shack Original Kansa-Lins BBQ sauce. The result? Pure barbecue bliss.

To round out the meal, I kept it classic with grilled corn on the cob and a fresh tomato, feta, and mozzarella salad tossed in a simple olive oil and red wine vinegar dressing. It was the perfect summer supper.

St. Louis Ribs-


Ingredients-

4 pounds slab of St. Louis ribs (or baby back ribs)
¼ teaspoon onion powder
10 ounces BBQ sauce (or use as much as you'd like)


Method-

Spray a large slow cooker with cooking spray or use a slow cooker liner. 

Sprinkle the ribs with onion powder. 

For an oval, 6-quart, Crockpot, cut the slab in half with kitchen scissors if needed to fit the ribs inside. 

(Lay them down if needed.) 

If you have a tall Crockpot, place the ribs standing up, with the meat side facing the walls of the cooker.
Cover and cook on low for eight hours. 

A half hour before they are ready (7 ½ hours into the process), transfer the ribs to a platter and drain the liquid from the pot into the sink.

Place the ribs back in the slow cooker and add the BBQ sauce. 

Cover and cook for the last 30 minutes on low.
Place the ribs on a platter (they will be falling off the bone). 

Serve with extra sauce from the slow cooker on the side. 

Store leftovers in the refrigerator for up to four days.


Saturday, August 17, 2024

Caprese Chicken Saltimbocca and Corn Fritters



Caprese Chicken Saltimbocca and Corn Fritters for dinner tonight.

Caprese Chicken Saltimbocca was from Delish.com

The corn fritters are a Jacques Pepin recipe. They were sooooo good!!!!!

Let's start with the Caprese Chicken Saltimbocca.

I used only 3 cutlets and cut them in half. There was plenty for the two of us with little left over for lunch for me on Monday. The prep was straightforward. This will become a go-to recipe. Easy to prepare and the chicken was delicious.


And we have to talk about those corn fritters. You know it will be good because it is a Jacques Pepin recipe. Chef Pepin lives in our hometown. The corn is from Cole's Farm Stand.

You need to try this recipe. You will be satisfied. Here is a link for the YouTube video of Chef Pepin preparing the fritters.

Corn Fritters Recipe-

Ingredients-
1/2 cup of flour
1/4 tsp of baking powder
1/2 cup seltzer water
1 cup fresh or frozen corn kernels
salt to taste
1/4 cup oil for frying

Method-
In a small bowl stir together flour, baking powder, and a pinch of salt. 

In thirds, add seltzer, mixing with a whisk after each addition. 

You want a smooth batter.

Stir in the corn.

Heat oil, olive oil, or vegetable oil.

When the oil is hot, add about a 1/2 cup portion of the corn fritter batter.

Cook 3 to 4 minutes per side. 

Look for bubbles on top and crispy edges.

You want them nice and crispy.

When you remove them from the oil give them a quick dash of salt.

Drain them on a wire rack placed on top of a dish or baking sheet, do not put them on paper towels, as that will make the bottoms soggy.


Here is the recipe for the Chicken Saltimbocca-

Ingredients-

3 chicken cutlets

Kosher salt

Freshly ground black pepper

3 thin slices prosciutto

2 Tbsp. all-purpose flour

2 Tbsp. extra-virgin olive oil

1/3 c. balsamic vinegar

1 c. low-sodium chicken stock

2 c. grape or cherry tomatoes, halved

1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)

1/2 c. packed fresh basil leaves


Method-
Season chicken all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. 

Wrap 2 slices prosciutto around each piece of chicken, gently pressing prosciutto against chicken to adhere. 

Pour flour on a shallow plate. 

Dredge chicken in flour, shaking off any excess.


In a 12" skillet over medium-high heat, heat oil. 

Cook chicken, turning halfway through, until chicken and prosciutto are golden and prosciutto is crisp, 2 to 3 minutes per side. 

Transfer chicken to a plate.


Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds. 

Add stock and cook, stirring occasionally, until reduced by half, about 2 minutes. 

Return chicken and 1/2 of the tomatoes to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more. 

Remove from heat.


Transfer chicken to a platter. 

Scatter the remaining tomatoes, mozzarella, and basil over top; season with 1/4 teaspoon salt. 

Drizzle the remaining sauce over the chicken and serve.