Recipe Repertoire number twenty-three.

Two days left in the February giveaway.  I will draw a winner at random on Sunday and announce on Monday.

A new blog theme is on the way for spring.  I'll be back with more Everyday Inspiration, the rest of my 50 recipes, and a new feature I'm really excited about:  mother-daughter mondays. 

Parmesan Chicken

6 boneless, skinless chicken breasts

1 c. flour

2 eggs

1-1/4 c. seasoned dry bread crumbs

1/2 c. grated Parmesan

Cut each breast into three to four smaller pieces.  Combine flour with some salt & pepper in a shallow bowl.  In a second bowl, beat the eggs.  In a third bowl, combine the bread crumbs with the Parmesan.  (A dash of dried thyme is also nice.)

Coat each breast piece with flour, shake off excess; dip both sides in the egg; then dredge in bread-crumb/cheese mixture.

Heat about 1 T. butter + 1 T. olive oil in a large skillet.  Cook over medium low heat, 4-5 minutes per side.  (I usually cook half for the evening meal, then cook the other half to save for lunches or sandwiches.)

Comments

[Jill]

Hi Gina! Here are 2 pasta sauce recipes we like and make regularly:

Pasta with Black Bean and Tomato Sauce (from 'Better Than Peanut Butter and Jelly' by Marty Mattare and Wendy Muldawer)

1 T olive oil
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 can (14.5 oz) stewed tomatoes
1 can (15 oz) black beans, drained and rinsed
12 oz whole wheat pasta

In a large nonstick skillet, heat oil over medium heat. Add garlic and cook for 1 minute, stirring frequently. Add chili powder and cumin and cook for 1 additional minute. Add tomatoes and beans; break up tomatoes while stirring. When sauce just begins to boil, cover, reduce heat to low, and simmer 20 minutes. Cook pasta according to package directions and drain. Serve sauce over pasta. Serves 4.

Turkey Bolognese (from 'Favorite Family Meals' by Annabel Karmel)

1 large onion, finely chopped
1 clove garlic, finely chopped
1 small sweet red pepper, finely diced
2 T vegetable oil
1 pound ground turkey
1 medium carrot, peeled and grated
1 can (14 oz) chopped tomatoes
1 chicken stock cube dissolved in 1 cup boiling water
1 T ketchup
1 T chopped fresh sage or 1/2 tsp dried sage
1-1/2 tsp chopped fresh thyme or 1/4 tsp dried thyme
Salt and freshly ground pepper
12 oz spaghetti or penne

Saute the onion, garlic, and red pepper in the vegetable oil for 3 to 4 minutes. Add the turkey and stir until it changes color, breaking up any lumps with a fork. Add the remaining ingredients, bring to a boil, and simmer, stirring occasionally, for 30 minutes. Meanwhile, cook the pasta in lightly salted boiling water according to the instructions on the package. Drain, and toss with the sauce. Makes 4 servings.

[Lisa]

None of the measurements are exact because I got it from my Dad, who is not an exact kind of cook. He is, however, a good cook, so be not afraid. You can just chuck pinches of this or handfuls of that into it and it will still be good. This is Dad's duplication of a chicken dish from Chinatown. My children devour it like a couple of starving refugees.

Hope you like it.
Lisa

PEANUT BUTTER CHICKEN


1 pound boneless skinless chicken breasts
3 cups chicken broth
1 chopped onion
ground ginger
minced garlic
red pepper flakes
corn starch + water
2-3 generous tablespoons peanut butter (either smooth or chunky)


1. Fry chicken in skillet with onion, garlic, & ginger (either leave chicken whole or cut into bite-sized pieces) until browned.

2. Remove chicken, turn down heat, add peanut butter and stir until smooth.

3. Add chicken broth and couple shakes of hot red pepper flakes.

4. Return chicken to pan, simmer all until chicken done.

5. Stir corn starch + water and add to pan to thicken sauce. Serve over rice or pasta.