Wednesday, December 22, 2010

Herb and Cheese Chicken Tenders Parmigiana with Spaghetti

from Rachel Ray
This recipe is SO good!! Rob loved it and I will definitely be making it again.

Makes 4 big servings

Light olive oil, for frying
1 1/2 lbs chicken tenders
salt and freshly ground black pepper, to taste (none of these herbs were fresh that I used when making it)
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water


1 1/2 cups italian style bread crumbs (eyeball it)
1/2 cup shredded parmigiano reggiano cheese (2 to 3 handfuls) (I used an italian blend)
6 sprigs fresh thyme leaves, stripped and chopped (2 to 3 tbsp)
6 sprigs fresh rosemary, finely chopped (3 tbsp)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tsp crushed red pepper flakes

Preheat oven to 350. Place a nonstick cookie sheet in oven with a foil liner.

Heat 1/2 in oil in a large nonstick skillet over medium to medium-high heat.

Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then breads and cheese mixture.

Add chicken to the skillet and cook until deeply golden on each side, 3 to 4 minutes. Transfer to hot cookie sheet already in oven and bake for another 5 min. Cook 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a parmigiana.

Simple tomato sauce for chicken parmigiana

1 lb spaghetti
2 tbsp extra-virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) chunky style crushed tomatoes
1 can (28 oz) crushed tomatoes
1 cup chicken broth, or stock
a handful fresh basil leaves, torn into small pieces
coarse salt to taste
1 cup shredded provolone (optional)
1/2 cup grated parmigiano reggiano cheese

Set a large pot of salted water on for the pasta.

Preheat a large skillet over medium-low heat. Add extra-virgin olive oil, onions and garlic, and saute for 10 min stirring occasionally.

To the onions and garlic, add both cans of tomatoes and a cup of chicken broth and bring to a bubble. Reduce heat to simmer until ready to serve, then stir in torn basil and salt to taste.

Coat the chicken tenders in the 3 steps outlined in the previous recipe. Saute chicken and finish in oven as directed. REmove from heat and set aside until pasta and sauce are ready.

When sauce simmers, cook pasta, drain and place in serving dish, coating it lightly with some sauce. Set chicken tenders on top of pasta and dot them with a little sauce as well. For a cheesy finish, cover the chicken with shredded provolone and parmigiano reggiano cheeses and either serve as is, or brown under a hot broiler for a minute or so.

Breakfast casserole


1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs (I added one extra)
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.

I left out the meat and it still turned out great. I made this for Rob's work party and he said it turned out great.

Wednesday, December 15, 2010

Shredded Chicken Taquitos

Ooh these were so good! Great flavor and of course being fried in oil didn't hurt the taste. Rob LOVED them. I left out the cilantro.

2 TB extra virgin olive oil
1/2 C finely chopped onion
1/4 C finely chopped red pepper (I used close to 1/2 and left out the jalepeno that it called for)
2 C cooked, then shredded chicken
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 (14 1/2 oz--I think used 10 oz) can diced tomatoes with green chiles
3 TB vegetable oil
burrito size flour tortillas

In a 10-inch non stick skillet, heat olive oil over medium heat. Add onion and pepper and cook 3 to 5 min or until veg. are tender, stirring frequently. Stir in chicken, salt, cumin, pepper and tomato with green chiles. Cook 5 minutes. Place oil into large skillet over medium heat. Place about 2 large TB of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry.