SIMPLE SUNDAY NIGHT SUPPER ~ CHICKEN PARMESAN

"Soon as the evening shades prevail,

The moon takes up the wondrous tale,

And nightly to the listening earth

Repeats the story of her birth."

~ Joseph Addison

(Spectator - no. 465 Ode)

______________________

Note: Check tonight's sky for yesterday's Full Moon

________________________

Snow Crust Moon

(Bebookwaadaagame-giizis)

~ Objibwe

____________________________________

CHICKEN PARMESAN

12 boneless skinned chicken breast halves

coarse salt, cracked pepper, flour

3 beaten eggs

2 3/4 cups coarse Ritz Cracker crumbs

extra-virgin olive oil

3 medium chopped onions

3 cloves crushed garlic

1 (28-oz) can Italian diced tomatoes

1/3 cup dry white wine

1 bay leaf

1/2 tsp. dried oregano

pinch of coarse salt

12 slices Mozzarella cheese

Parmesan cheese

Mix together flour & seasonings in plastic bag. Lightly pound & flatten chicken breasts. Shake breasts in flour, dip in beaten eggs, and finish in cracker crumbs. Saute batches in olive oil until browned, about 20 minutes. Set aside.
Brown onions & garlic until golden. Stir in tomatoes and wine. Add bay leaf, oregano, and salt & pepper. Bring to boil, reduce heat and simmer 10 minutes.
To assemble: Spoon three-quarters of the sauce in 9x13 baking pan. Lay chicken breasts over top. Tuck 12 slices Mozzarella cheese over breasts. Sprinkle with Parmesan cheese. Top with remaining sauce. Bake at 400-degrees for 15 minutes.
Serve with spinach linguine tossed with olive oil & cracked pepper and a crisp salad.

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog