Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Chicken Parmesan December 30, 2013

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Chicken Parm is a super simple and really delicious meal. If you’ve already made your sauce, you’re halfway there! Many times I have a ton of sauce left over and I always freeze it. Then I can keep it for long periods of time and not over-sauce my husband. He’s not a huge fan of pasta so I have to figure out ways to switch it up and pace myself because I could totally eat sauce and pasta every day. This week, I chose to make chicken parm with my leftover sauce. I have never made it for my husband so I knew he would love it and enjoy not having the same old thing. My best friend was more than willing to join us for this dinner, thankfully she shares my love of food, unlike my husband, so we can bond over calories. She’s great because she always helps me cook and clean and it’s definitely always nice to have some company in the kitchen. Back to the chicken, I also enjoy having Veal Parmesan, which can be easily switched out in this recipe. There are very few steps and regardless which way you go the end result is fantastic. Good luck!

Ingredients:

1 LB Chicken Breasts, or as much or little as you need for your family

Homemade Sauce

Mozzarella Cheese

Eggs

Bread Crumbs

Salt and Pepper

Directions:

Clean fat from chicken breasts.

Dip chicken breasts in egg seasoned with salt and pepper and then bread crumbs.

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Fry in a saute pan in oil until golden and cooked through.

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Place in sheet pan and cover with sauce.

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Sprinkle with cheese and bake at 400° until cheese is melted and browned.

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I served with angel hair on the side.

That’s it!

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Italian Garlic Pasta November 18, 2013

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As an Italian, anything with garlic tastes good to me. My family has always made these HUGE fantastic meals full of garlic and tomato sauce and by the end of the 17 delicious courses you feel like you are going to bust. Now, as an adult who married someone that doesn’t really like pasta and doesn’t really care for tomato sauce, I’m wishing it was socially acceptable to force feed my husband. With all these delicious Italian recipes passed down through the years I’ve been itching to make every single thing I can that includes garlic or sauce…Here is something I know everybody will love. It’s got the delicious roasted garlic butter, which is always a hit, and if there’s any question of how to properly roast the garlic, I will link back to my post on how to do it. It’s very easy if you know what you are doing and totally worth it. Most of the ingredients in this are really to your own taste as to how much you add. I never measure, so the ingredients are approximate and you will need to adjust to your liking. I personally like a strong garlic taste and a little less Parmesan, however the original recipe was the opposite.

Italian Garlic Pasta

Ingredients:

1 box Elbow Macaroni

1 1/2 – 2 Sticks Butter

1 TBSP Lemon Juice

1/2 C Parmesan Cheese

Several Cloves of Roasted Garlic, I roasted two heads of garlic and and used 5-10 large cloves to get the taste I wanted. This part is entirely up to you as to how garlicy you want the garlic butter, which will be the base for the dish.

Directions:

Roast garlic.

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Cook macaroni until tender.

Mash garlic cloves and softened butter together in large bowl until mixed well.

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Once butter is to the desired taste, add a small amount of salt and pepper, lemon juice to taste, and pasta. Top with Parmesan and mix well. You may add more or less Parmesan to taste.

That’s it! Enjoy!

 

Juicy And Delicious Lemon Chicken Piccata February 21, 2013

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This recipe is more or less a family recipe mixed with a recipe from the restaurant I used to work at with a little of my own little touches. My husband usually doesn’t show much emotion…about anything, much less, food. When I told him I was making that lemon chicken stuff with those green caper things on it, to my surprise he practically jumped for joy. Shocking. Andrew usually just says okay or asks for something else when I tell him the nightly dinners and if he likes something it’s hard telling. Katie and I just about keeled over when we saw his reaction to this chicken. Naturally, this got me really excited to make it. I would usually double or even triple the sauce recipe for this and serve it over pasta, but while looking through my recipe box I found a recipe for Hot Cheesy Reuben Dip, and I couldn’t resist. I know it’s not a very traditional combination, but I couldn’t resist, and I couldn’t decide. So I decided to just go without the pasta this time and enjoy some delicious reuben dip instead, after all, you only live once, right! The chicken came out so juicy and delicious and I LOVE capers, they just add SO MUCH flavor and give a nice look to the dish. Keep in mind, this recipe is for two chicken breasts, if you are feeding four you should double it. I personally like a lot of sauce because it’s so delicious, so I double it just for the two.

Juicy And Delicious Lemon Chicken Piccata

Ingredients:

2 Boneless, Skinless, Chicken Breast Halves

Salt and Pepper

Flour for Dredging

Butter

1/2 Cup White Wine, I used Pinot Grigio, but anything will work fine

1/2 Cup Chicken Broth

1/3 Cup Lemon Juice

2 TBSP Orange Juice

Approximately 2-3 TBSP Capers

1/2 TSP Sugar

Directions:

Dredge cutlets in flour and salt and pepper.

Melt butter in skillet, add 2 cutlets and saute, approximately 2 minutes, until cooked and browned on both sides. Set aside and repeat for all cutlets.

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Remove all cutlets, cover, and set aside. I like to cover them and put them in the microwave to stay warm, then when I’m finished with the sauce I zap them for about 20-30 seconds so they are nice and hot to be served.

Add wine to skillet with remaining butter and chicken flavorings, cook until liquid decreases by about half. Stir in chicken broth and boil. Cook sauce until reduced about half again and stir in juices. Cook about one minute on low heat and add in capers and sugar.

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Serve over Chicken and ENJOY!

 

 
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