Recipe: Parmigiano-Reggiano Crusted Chicken

This recipe is fantastic. I got it from Rachel Ray magazine. Whenever I make it I have to make a double batch because Marc always wants seconds.

What you need:
1/4 c flour
2 eggs
1 1/4 c grated parm-reggiano cheese
3 tbl olive oil
4 boneless, skinless chicken breast, pounded to about 1/4 inch thick

Jacq always likes to help me cook dinner. There really wasn't much for her to do here since this dish is so easy. So I let her pour the dry ingredients onto plates for me while I pounded the chicken.

Pour your flour onto one plate and your cheese onto another.
*TIP: For easy clean up, use paper plates!






Get a medium skillet and add your evoo to the pan and turn to medium heat. Next crack your eggs into a bowl and lightly beat it. Make your assembly line. Flour first, then egg then the cheese.



Take each chicken breast and coat with egg then the flour. Then coat with the cheese. Give the cheese some firm presses so it sticks. Add to the skillet and cook each side until golden, about 7 mins per side.



Delish! Here is what it looked like right before I plated it.



Enjoy!

Recipe: Chicken & Biscuits

So here it is, Saturday night and I am blogging. Normal for a working mom of a 2 year old. What else do we have to do on Saturday nights? Only tonight my mom has Jacq for the entire night. But I have an hour to kill before Marc and I head out to dinner so why not share a recipe with you?

For this recipe you will need:
1 can (10oz) cream of chicken soup
3/4c sour cream, divided
2c cooked chicken, chopped or shredded
1 pkg frozen mixed veggies, thawed ( you can use canned)
1c shredded cheddar cheese
1c bisquick
3 tbsp milk

1. Heat your oven to 375 degrees. In an 8 inch baking dish mix soup, 1/2c sour cream, chicken, veggies and cheese.
I let Jacq help with dinner anyway she can. For this dish she sprinkled in the cheese and stirred all the ingredients together.





2. Place bisquick in a medium bowl. Add remaining 1/4c sour cream and milk. Stir until stiff dough forms.
*note: I found this only made enough for about 4 biscuits so I doubled the recipe for the dough and it was perfect.





3. Drop by heaping tablespoons into 6 mounds to form biscuits onto of your chicken mixture. Bake 35 mins or until biscuits are golden brown.

Here is the end result.



As a side dish this night we had a red potato and green been saute that was delicious! I don't have time to write out the whole recipe but you can find it right here.

I omitted the basil and used bacon instead. It's now a regular dish in our house.

Here is Jacq helping me wash the green beans.


Here is what the dish looked liked.



Ok, I'm off to dinner with my honey. Yeah for date nights! And yeah for Grandma's who babysit so mom and dad can have a date night!

Recipe: Orange-Balsamic Chicken Thighs

I found this recipe in the latest issue of Rachael Ray magazine. I improvised a little. All in all it was really good. Tasted like something from a restaurant. At the request of Marc next time I will use breast instead of thighs. He informed me that he "is a breast man". Like I didn't already know that.

The recipe doesn't call for this but I marinated my chicken in...

- hoisin sauce
- rice vinigar
- soy sauce
- garlic powder
- dash of water

What you need
- 8 boneless/skinless chicken thighs cut into quarters
- 2 tbl evoo
- 1/4c balsamic vinegar
- 1/4 orange marmalade (I used apricot b/c I had it on hand)



1. Put evoo in pan and heat to med-high

2. Season chicken with salt and pepper and add to the skillet. Cook the chicken until crispy and brown about 8-10 mins. Transfer to a platter.



3. Whisk the balsamic vinegar and marmalade into the skillet, scrapping up the brown bits from the bottom of the pan.
Lower the heat and simmer for 1 minute until bubbly.



4. Return the chicken to the pan and coat with the sauce. I served this over brown rice and with a side of edamame.



Thanks Rachael Ray for this great recipe. You might have annoying phrases like "Yum-O" but you sure can cook!

Recipe of the week

I am going to have a featured recipe each week. Usually this would be accompanied with pictures. However, I made this meal on tuesday and at that time had not yet thought to do a weekly recipe. So, no pics this week.

Most recipes will be easy to prepare. I love to cook but after working all day sometimes I would rather just boil up a box of mac & cheese. My ol' stand by. The recipes I feature will be easy and with normal ingredients that you are likely to already have on hand.
However, sometimes I like to put a little more thought and time into my meals. So there will be the occasional 'special' dish. There will also be featured crock pot recipes. I love to cook in my crock pot. Especially when it's so hot out like right now here in AZ.

CREAMY SHRIMP LINGUINE!

I found this recipe here.

INGREDIENTS:

8 ounces uncooked linguine

half a chopped onion

2 cloves of garlic, minced * I used 6 cloves 

a few shakes of dried oregano

3 tbs butter

3/4 cup whipping cream

3/4 cup shredded swiss cheese *I used asiago

3/4 cup shredded parm cheese 

1 lb small cooked shrimp, peeled, deveined

DIRECTIONS:

1. Cook linguine according to directions on package.

2. In a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender.

3. Gradually add the cream and cheeses. Cook and stir over low heat until cheese is melted.

4. Add the shrimp, heat through.

5. Drain linguine and top with shrimp mixture.

This recipes was so easy, had few ingredients and TONS of flavor. It also reheated nicely the next day. I brought it work and one of my co-workers asked me if it was from The Olive Garden!