Chicken Cutlet Parmigiana (Pollo alla Parmigiana)

I don't know that I have seen this in Italy.  I am almost sure it's Italian-American.  How it evolved is questionable.   I am sure it was all because of leftovers.  There was always leftover sauce, leftover mozzarella cheese from the weekend, along with plenty of Parmigiano cheese in our kitchen.    Chicken breasts, pan fried, were a popular item growing up in many Italian-American households.   A little lemon squeezed on top is all you needed.  Many never made it to the baking dish as we would steal some as my Mother fried away.  It was always a favorite among the children.  It remains today, a very popular item, both in kitchens around the globe and in many family restaurants.  It's  not difficult at all to make.  I wonder why we don't make it more often?  A little goes a long way here.  Here is my mother's version and it might have been your Mom's version too.  Enjoy!  Buon Appetito

 

Servings for 6 people:

2 pounds of chicken breasts, boneless, pounded thin. Cut into even 4 inch pieces

4 eggs beaten (for each additional egg add one tablespoon Parmigiano Cheese.  Just in case you need extra).

3 tablespoons whole milk

 

3 cups meatless tomato sauce leftover or made fresh

2 teaspoons of salt

2 teaspoons of pepper.

4 tablespoons Parmigiano Reggiano cheese plus additional 4 tablespoons for baking dish

4 cups of unseasoned bread crumbs

3 large plates or dishes/ one for your egg mixture, one for your bread crumbs and one for your chicken (this is just to make it easier for you to prepare for your frying).

Skillet for frying

About 2 cups frying oil.  I prefer Sunflower or any vegetable oil

Assemble your ingredients:

Method:

Pound your chicken pieces thin and set aside. Add about a teaspoon of salt and pepper to your chicken.  Mix your eggs, Parmigiano and milk in your baking dish.  Carefully, begin heating some frying oil in a large skillet.  You want your oil heated to medium/high.   Your oil should be enough to come up the size of the pan, about an inch.  You don't want to much, as you will be turning them rather quickly as they turn golden.   Carefully begin coating your chicken.  First in your egg then bread crumbs, then repeat.  This will ensure a thick coating.  Carefully drop a few bread crumbs in your hot oil.  If the oil sizzles it's ready.   Carefully place your chicken in the pan.  The chicken will cook quickly.  Turn it only once.

Drain the chicken on paper towels.   Continue this method until all your chicken is cooked.  It just needs a few minutes on each side.

Cook or heat your basic tomato sauce.  If you are making this fresh, you will need to make it ahead or it will delay your assembly.  I had to make mine fresh.  You will need:

2 cans, 14oz diced tomatoes and their juice ( you will lose some volume/liquid while this cooks and reduces.  You should have around 3 cups sauce).

3-4 tablespoons of olive oil

1/4 cup diced onion

2 tablespoons carrot

2 tablespoons celery

one teaspoon salt

one teaspoon pepper

One cup of red wine

 

 

Heat your oil in a pot enough to accommodate your sauce.  Add your onion until fragrant.  Add your celery and carrot, salt, pepper and mix until fragrant.  Just takes a few minutes.  Carefully add your tomatoes and wine.  I like to add a pinch of nutmeg.  This is optional.   Cook for 15-20 minutes on medium/low or until the oil forms a ring around the sauce and your sauce has thickened.  Turn off the heat and set aside.

Add several tablespoons of sauce on the bottom of your baking dish.

Place your cooled, chicken pieces into your baking dish.  Fill up the pan.  Preheat your oven to 375F.

Continue your assembly by placing sauce all over the tops of your chicken.  Then sprinkle mozzarella cheese evenly over the tops along with several sprinkles of Parmigiano Cheese.

Place into your preheated oven, covered with foil for 15-20 minutes until your cheese has melted and all your ingredients have merged into one dish.

Let rest about 10 minutes and serve hot with  crusty bread

Buon Appetito!

 

 

 

 

 

 

 

 

 

 

 

 

Pasta with Broccoli

Servings for 6 people:
1 pound or so Broccoli florets, cleaned dried and set aside
1/4 cup olive oil
One large skillet (enough to hold your pasta when cooked)
3 cloves of garlic, diced
one teaspoon of hot pepper flakes
two teaspoons of anchovy paste or one anchovy
One pound of Pasta of your choice.
Several tablespoons of salt (2 for your pasta water), one for your Broccoli).  

This is a wonderful, stand alone dish, that is very satisfying. Place a large, 8quart pot,  filled with water on to boil.   Add 2 tablespoons salt and  bring to a boil.   Blanch your Broccoli florets in the boiling water.  Cook for approximately 3 minutes.  Remove and set the broccoli aside to drain.  Be sure and reserve your water as you will re-use this same pot to cook your pasta later.  Add more water if necessary. 

In the meantime, heat your oil in your skillet on low.  Add your diced garlic, red pepper flakes and anchovy paste.  When you begin to smell your ingredients heating, mash them some with a wooden spoon.   Be careful, not to burn anything, as you just want to oil to be infused and flavored.   Turn your heat up and add your Broccoli Florets.

Carefully, mash or cut your Broccoli florets in the pan.  Using your wooden spoon,  mix your ingredients in the pan so that your Broccoli is well coated.  In the meantime, when your  water is boiling again, add your pasta.  Cook your pasta to al dente.  While your pasta is cooking, your Broccoli should continue to cook for 5 minutes more.  The Broccoli should be soft.  At this point, take a cup of your pasta water and add it to your Broccoli.   This cooking method, will help your Broccoli adhere to your pasta when mixed. The starch from this addition will help the Broccoli develop into a nice creamy, consistency.    Boil away some of the liquid until just a  few teaspoons is left in the pan.

Drain your pasta and toss in the pan with the Broccoli.  Add more olive oil if necessary to the dish before serving. 
Buon Appetito!

 

Open v. Closed

Quote of the Day:  Whenever one door closes, another one opens.
Or, as Maria says it in The Sound of Music, When God closes a door, somewhere He opens a window.

 

This image comes from the store called The Olde Open Window.

 

My word for the year is OPEN. Roxane, blogger at Peace Garden Writer, discussed the word for the year with me. She said that sometimes you also experience it's opposite. For me, that would be close, closed, maybe even closing.

 

Sometimes, something has to close in order for another to open. Sometimes, we're open to that change. Sometimes, we resist it. I attended a decluttering workshop once where the instructor gave me an image. If we hold tightly to our old ways and our old things we are closed up, fists clenched, pulled into ourselves. But, if we open our hands, fling wide our arms, we are now open for something new and better. 

 

So, I'm starting out my year of the word OPEN, with a closing. My church, which was a start-up Lutheran church in our area, is closing. We weren't able to grow enough in the past six year to sustain a viable existence. This smaller faith community was just what I needed. They embraced me, healed me, and lifted me up. I felt like I belonged in this smaller parish. They seemed more authentic and close-knit compared to larger congregations, and everyone's efforts were appreciated. Rejoice Lutheran was there for me when I needed it. It's a place where I let my musical talents shine. I will miss the community.

 

So, now what?  I don't know. Maybe I'm meant to be more global in my spirituality? Maybe it's time to step back and be open to other possibilities.

 

What will open up from this closing?

 

Go. Create. Inspire!

 

Journaling Prompt:  Has January sparked some change in your life? Any closings? Anything new opening for you?

 

 

The New Year

I have been trying to write this post for quite a while.  With the New Year comes the tradition of making promises to yourself and others, making goals, and, essentially,  resetting parts of your life.  It is a start over point if you choose to take it.

Every year I join others in creating goals for myself and my life. This annual tradition always sparks some anxiety in me because I want to do many great things, and I don't always have a plan for making them happen.  I held off sharing my ideas, hopes, and goals with anyone, blog land included, because I wanted to make sure that I was being realistic with myself and not setting myself up for failure.  When I was in banking I read a book about setting goals.  It explained how writing your goals was important, well here they are for me to look at, read, and reflect on throughout the year.

There are three areas I want to focus on in 2013:

1. My Health-  In 2013 I will make better food choices and exercise more often.   Like millions of Americans I want to be in better shape; however, weight loss is not my big goal.  Health is my big goal.  Exercise more, no fad diets, and maintain control over my hypothyroidism by being proactive when my symptoms change.  I don't expect to lose a ton of weight, because I don't really need to, but I do expect that by the time summer comes I can have more muscle, and  the strength and endurance to keep up with my extremely fit and active husband.
2. Organization- In 2013 I will make realistic changes to ease my daily routines.  You might be asking what this means.  Well, I typically have very grand ideas and try to make big changes that are hard to follow through on. As a result there is no organization at all.  I need order.  I need things to make sense to me.  In 2012 I just had to survive.  I was in the last year of college and all my focus was on family and school.  This year I can reclaim my previous life and try to make effective changes that will make sense to me and my family's routines.
3. Blogging-In 2013 I will plan my posts ahead of time and maintain my blog regularly. Have I mentioned I like to make big plans that are hard to follow through with?  Well this blog is a product of such planning.  It is not what I had originally envisioned, but when it was born my life was a bit  a lot less crazy.  Since I am resuming a more normal life, I want to focus time here developing this into what I originally envisioned it to be.  Please be patient with me as things are reorganized and changed.  My big goal is to include more about home and family here, in addition to food.  

So there you have it.  I hope that next year at this time I can share many successes with everyone.  What are your goals?

Favorite Photo Friday January 4, 2013

Quote of the Day:  Don't shoot what it looks like. Shoot what it feels like. David Alan Harvey, about photography


(This post is appearing a day late because I had problems uploading photos to my blog. It didn't give me the browse option to chose photos from my computer. Have any other Bloggers experienced this? I'm already paying the extra fee to use as many photos as I like, so why doesn't the browse option appear?)


Naturally, I couldn't chose just one photo from our Christmas celebrations. So, here are the highlights.

My mom and I worked together to make the Biker Chef a quilt out of his old Harley-Davidson t-shirts.

Gave my mom photos of her making things in the kitchen.

All six of the kids were home for Christmas this year. Mom and Dad were so happy!

 

I had a great time celebrating with my four sons, sister Joy, and The Biker Chef!

Bobby was home from college in Texas. So great to have him around and catch up!

Even Leo got in on the fun.

 

I wrote more about the quilt making and the holidays on Ride off the Page!

 

Go. Create. Inspire!

 

Journaling Prompt:  How were the holidays for you? Any surprises? Were you able to spend time with loved ones? I hope so.

Polpettone Alla Toscana~Tuscan Meatloaf

I always hated Meatloaf growing up. I can't seem to remember my reasons.  My husband loves it.  He has been begging me for 21 years of our marriage to make him meatloaf.   I finally gave in.  I called my mom only to be told " why would you make something you never liked?"  I informed her I was turning over a new leaf.  I wanted to give it a try.   After careful thought, I gave in, followed her directions and added some extra pancetta.  To my surprise what transpired was something fabulous.  A fabulous connection between the Cook and food.   I am now convinced I was missing out on  21 years of goodness.   She reminded me you can never go wrong with a classic recipe.  Buon Appetito~!


Ingredients: This recipe makes enough for 6 portions

1 pound of ground beef

1 pound of ground pork or veal

2 eggs slightly beaten

1 cup parmigiano Reggiano

2 teaspoons of salt for your meat mixture

2 teaspoons of pepper

1/2 cup chopped parsley

1/4 cup chopped proscuitto or pancetta (If you are using pancetta, or bacon, cook it slightly first to release the flavor, drain your fat away and add your bits of pancetta to your bowl)

2 cups chopeed ciabatta bread crumbs, soaked in milk and drained

salt and pepper to taste for your plate

One 14 oz can of tomatoes diced in their juice mixed with one cup water

One cup of white wine (optional)

3 tablespoons of olive oil for searing your meatloaf

Preheat your oven to 350 degrees.

Mix all the ingredients by hand  until well incoorporated in a large, deep bowl.    Place 3 tablespoons olive oil into a baking pan and set aside  Place your polpettone in your pan in a rounded fashion.   Mold into a long form.  Place in the refrigerator for one hour to set.   Remove from refrigerator.  Heat your olive oil in your pan to medium heat.  Carefully place your meatloaf in the pan (oven proof baking pan),  and sear all sides being careful not to burn.  When browned, add  one cup white wine.  When reduced by half, add your 14 ounce can of sauce mixed with one cup of water. Bring to a slight simmer.  Turn your heat off and  carefully place in oven for 45 minutes on bake.    Bake for 45-50 miniutes.  Remove from oven and let cool. Slice when cooled.    Carefully transfer your meatloaf to a serving platter.   Reduce your sauce on the stove until thickened.  Slice and pour your sauce over your meatloaf.  You can even make some pasta and toss with that fabulous sauce.  Buon Appetito!

IWSG January 2013 and the Word for the Year

Quote of the Day:  Now is no time to think of what you do not have, think of what you can do with what there is. Ernest Hemingway

It is the first Wednesday of the month, and the first Wednesday of the year. I participate in the Insecure Writer's Support Group, hosted by Alex J. Cavanaugh. Go to his site for more details and a link to others who participate. It's a great way to build community in our writer world.

Interesting shaped package

 

K.C. had the most interesting shaped package "under" the tree this year. Everyone who looked at it had a guess. A "For Sale" sign, a picket sign, a sign that announces your business, directions, a huge shovel, an extra large pancake flipper? The only way to discover the answer is to OPEN the gift.

 

Once you've opened the gift, you have a certain expectation of how to use it. You get a little nervous and think, but who am I to use such a fine gift? Aren't there others out there with more advanced gifts that mine? Am I really worthy of it?

 

This year, I've decided to throw my name in the lotto for the Minnesota Fringe Fest. It's a week long festival of theater productions for anyone who dares to participate, about 165 different types of performances. They have everything from kids writing their own shows to very adult themed and professional troups, dance performances, and one person stand-up. Anything goes. The only way to get into the festival is to register your name, get a number, and be chosen. I went to the informational meeting on it at our local community college. Two of the organizers came up to promote it and answer our questions. I got excited. I told myself I'd go right home and sign up. Then, I looked at the website, and got scared. Look at all those fabulous photos, amazing productions, talented actors and crew, creative thinkers. The negative committee sat down in my head and ordered pizza. They almost talked me out of applying. But, I have to do it.

 

My word for the year is OPEN. The message I'm hearing from it is, you are open. Your gifts have been opened, now go out and use them to...

 

Go. Create. Inspire!

 

I'll be applying for Fringe Fest today. Wish me luck!

 

Journaling Prompt:  What's your word for the year? What fabulous gifts have you opened that are beckoning you to use?

 

It's a spear used for ice fishing, hand made by my nephew.