A New Chicken Parmesan

This Chicken Parmesan recipe is from
The Palm  restaurant.

It has a secret ingredient.

Start the sauce first so that it simmers while
you make the chicken.

Saute the garlic and basil leaves in olive oil.
This infuses the oil with flavor.

Add the canned tomatoes, wine, and

seasonings.

 I used a potato masher to mash the tomatoes.
Let simmer. This makes enough sauce to freeze
some. You can also cut the recipe in half, but I
 like to have sauce in the freezer for fast dinners.

 Flatten the boneless chicken breasts

 between plastic wrap with a rolling pin.

 Prepare 3 plates for the coating.
1. beaten eggs, 2. flour, 3. Italian breadcrumbs.

 Coat first with flour

 then coat with eggs

and last into the breadcrumbs.
Score with a knife.

 I cut each breasts in half. Let rest 10 minutes
 or you can cover and refrigerate at this point
and  finish the dish later.

Saute the chicken in hot oil for about

2-3 minutes on each side.

Pour a little sauce onto an ovenproof platter.
Place the chicken breasts on top. Spoon a little
sauce on the each piece of chicken and
sprinkle with shredded Parmesan cheese.

 Here's the secret ingredient.

Muenster Cheese 

 Lay a slice of muenster cheese on top of
each piece of chicken.

 Place under the broiler and watch carefully.

 When the cheese is melted and bubbly
remove from the oven and

Plate with pasta. I hope you like it.
The Muenster cheese gives it a
wonderful rich flavor. Once the sauce is
done the rest comes together pretty quickly.
Enjoy with a nice Pinot Noir.
Cheers!

Chicken Parmesan

Marinara Sauce

1/4 C olive oil

6 cloves garlic, crushed

1/2 C fresh basil leaves, loosely packed

2  28-oz cans crushed tomatoes

1/2 C white wine

salt & pepper to taste

2 t sugar

1/4 t crushed red pepper flakes

Heat the olive oil in a large saucepan on 

medium high heat. Add the garlic cloves and stir

and cook until golden, about 2 minutes. Add the 

fresh basil and cook 1-2 minutes. Add the canned 

tomatoes and crush a bit with a potato masher. 

Add the wine, salt, and sugar. Simmer for 20-30

  minutes then add the crushed red papper flakes 

and about 10 turns of freshly ground pepper. 

Let simmer on low until needed.

You can cut this recipe in half, or put extra 

sauce in the freezer for another meal.

Chicken

2 boneless chicken breasts

1 C flour

1 C Italian breadcrumbs

2 eggs

2-3 T canola oil

Pound the chicken  flat between plastic wrap.

Put the flour on one plate. Whisk the egg on 

another plate and the breadcrumbs on a 

third plate. Take a flattened chicken breast and

 coat it first in flour, then in the egg, then in the

breadcrumbs. Make sure it is thoroughly coated,

then score with a knife. Cut each cutlet in half.

Let rest for 10  minutes or cover and 

refrigerate until ready to cook.

Heat the canola oil in a large skillet. 

Add the chicken and cook about two minutes

 on each side until browned.

Topping

Marinara sauce-about 4 C

8 T grated Parmesan cheese

4 slices Muenster cheese

Fresh basil leaves for garnish

Spread some of the sauce on the bottom 

of an ovenproof platter. Place the chicken

on top and add a spoonful of sauce and  about 

2 T grated parmesan on each piece.

Cover with a slice of Muenster.

Place under the broiler and watch carefully.

When all the cheese is melted and bubbling

remove from the oven and serve with pasta.

Garnish with basil leaves.

Enjoy!

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home

Banana Sour Cream Muffins

A basket of warm banana muffins.

When I have bananas that are over-ripe, 

I peel them and pop the fruit in a Ziploc bag.

 I can flatten the bags and store them the 

freezer for when I want to make muffins. 

Each bag has just enough banana for a batch.

 I sprinkle some of the tops with cinnamon sugar.

 These muffins freeze well too.

Banana Sour Cream  Muffins

1 stick butter, room temp.

1 C sugar

2 eggs, (lightly beaten)

1 C sour cream

1 t vanilla

2 mashed bananas (1 C)

1-1/2 C flour

1 t baking soda

pinch salt

(1/2 C chopped pecans)

Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.
Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.

Enjoy!

Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

Corn Muffins in a Jiffy

I can whip these up anytime with ingredients I have

 on hand and save a trip to the store.

This recipe makes 6 corn muffins just like a box of

 Jiffy. 

 Whisk together; flour, cornmeal, sugar, BP,

and salt in a large bowl.

 In another medium bowl whisk the egg, milk 

and oil. Add to the dry ingredients and

 stir just until combined.

 Fill 6 sprayed muffin cups.

 Bake @400 for 12-15 minutes, until golden.

 Serve while still warm

 with butter or, my favorite way

with butter and raspberry jam. 

Nice with breakfast.

Corn Muffins in a Jiffy

1/2 C flour

1/2 C yellow corn meal

3 T sugar

1 T baking powder

1/4 t salt

Whisk together in a large bowl

1 egg

1/3 C milk

2 T vegetable oil

Whisk together then add to the dry 

ingredients and stir just until combined. 

Fill 6 sprayed muffin cups and bake 

@400 for 12-15 minutes, until golden.

Enjoy!

Links: My Romantic Home,
Design By Gollum,
Between Naps On The Porch

Chocolate Chip Sour Cream Muffins

The thing I love about muffins is that you can mix 

them up and bake them in under 30 minutes.

Try these anytime you want something yummy 

and home baked to enjoy with your coffee.

You probably have  all the ingredients in the house.
Combine the dry ingredients in a large bowl.
Melt the butter in a medium bowl in the microwave.

 Add the sour cream, egg and vanilla to the butter.

 Whisk until well blended.

Add to the dry ingredients and gently stir until just
combined. Fold in the chocolate chips.

Divide the mixture among paper lined muffin pan.

 Bake until golden, about 16 minutes.

Remove from pan. I like them still warm.

Loaded with mini chocolate chips.

Homemade muffins....one dozen to share.

Chocolate Chip Sour Cream Muffins

 1-1/2 C flour

2/3 C sugar

3/4 t baking powder

3/4 t baking soda

1/4 t salt

Mix dry ingredients together in a large bowl.

5 T butter, melted

1 C sour cream

1 egg

1 t vanilla

Melt the butter in a medium bowl. 

Add sour cream, egg and vanilla.

Whisk until well blended. Add to the

dry ingredients and stir with a rubber 

spatula until just combined. Do not beat.

Gently stir in

1 C mini chocolate chips

Evenly divide batter among a 

paper-lined 12 cup muffin pan.

Bake @350 for 16-18 minutes.

12 muffins

Enjoy!

Links: Designs By Gollum,
At The Picket Fence, Common Ground
French Country Cottage, The Charm of Home,
My Romantic Home, Stone Gable

Winner, Winner, Chicken Dinner!

We have a winner in the 

Tumbleweed Pottery giveaway!

Shelby Keith....come on down!

Here's the recipe that started it all....

Beer But Chicken

It originally used a can of beer, 

but this is so much easier because you make it

in the oven.

Use your favorite seasoning mix or try this one.

 Beer, oil, 3t house seasoning, 3t seasoned salt,

 a sprig of rosemary. Rinse and dry the chicken.

 Pour the beer into the center well to about 3/4 full. 

Add a sprig of rosemary and whatever herbs you

 like. I also have oregano and sage growing in my 

herb garden, so I added those. Combine the house 

seasoning and seasoned salt. Add about a teaspoon

 of seasoning mixture to the well.

 Rub your chicken with oil and add about 1 t

 of seasoning mixture to the inside and

 sprinkle another1 t all over the outside. 

Slide the chicken down over the well. 

Plug the neck opening with a little foil. 

Put the chicken cooker into a COLD oven

 and then turn the oven to 350. Now...

put you feet up and drink the rest of your beer. 

Roast for 1-1/2 hours.  until nicely browned.

Let rest for 10 minutes before carving. 

Serve with the juices.

House Seasoning

1 C salt

1/4 C pepper

1/4 C garlic powder

Combine and store in a 

large shaker container.

Goes with everything.

Shelby please email me at may222@aol.com...Congratulations!

Links: Savvy Southern Style