Last weekend I rented the movie "Julie and Julia", if you haven't seen it go rent it... it is a cute, happy story that is true entertainment. At least that is my review. After watching it I was inspired to start cooking more. Of course that would be the typical response after watching a cooking movie based on a true story and a real life cooking legend... anyways, back to my inspiration. I was inspired to learn how to cook new meals and to take a risk in the kitchen. I know risky when it comes to food, but never the less I decided to make a goal. You have to have goals when embarking on a new project right? So my goal is to cook a new meal once a week. "New", you might say is a relative term... "new" to me means a recipe that is new to me... one that I have never cooked before.
So tonight was the first of many new meals to come and I will have to say it was quite a success. I made Chicken Parmigiana with homemade easy chunky tomato sauce and an Italian salad and whole wheat spaghetti noodles. It was delicious and Jay even helped himself to seconds. I found the recipe in my trusty Everyday Food - Great Food Fast Cookbook. I highly recommend it to anyone who is interested in cooking new fun meals.
Here is the recipe if anyone is interested in trying to make Chicken Parmigiana at home.
Chicken Parmigiana
Serves 4
Prep time: 30 minutes
Total time: 30 minutes
3/4 Cup plain breadcrumbs
3/4 Cup grated Parmesan cheeses
8 chicken cutlets or 4 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1 large egg, lightly beaten
2 cups Easy Chunky Tomato Sauce
1/4 cup olive oil
6 ounce mozzarella cheese, cut into eight 1/4 inch-thick slices
Instructions:
1-Heat the broiler - High. Combine the breadcrumbs and Parmesan in a shallow bowl. Season chicken with salt and pepper. Dip chicken in the beaten egg, the dredge in the breadcrumb mixture, turning to coat both sides.
2-Spread the tomato sauce onto the bottom of a 10-by-15 inch baking dish. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of the sauce. Repeat with the remaining oil and chicken cutlets.
3-Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned is spots, 5 to 8 minutes. Serve immediately.
Easy Chunky Tomato Sauce
Makes 6 cups
Prep time: 15 minutes
Total time: 45 minutes
3 tablespoons olive oil
1 large onion, chopped (3 cups)
3 garlic cloves, chopped ) about 1 tablespoon
2 cans (28 ounces each) diced tomatoes
1/2 teaspoon dried thyme or Italian seasoning
Instructions:
1-Heat the oil in a large saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
2-Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes. The sauce can be frozen for up to 2 months.
I have not picked out the meal for next week... that is where you come in. Please send me your favorite recipes. I am willing to try anything, so bring it on.
Until next time happy cooking!! And happy Wednesday!!!
