Chicken Parmesan

I feel like most of my cooking lately has been all about the classics. And making them really good. Or really easy. Either way, there is not a whole lot of creativity happening here, just my versions of foods we all love made simply and deliciously. Chicken Parm is classic American Italian and because everyone loves it, I made it for a dinner party last weekend. I also made it in advance, which is HUGE in my world right now. Little people are not the best sous chefs, so putting this together during nap time was essential. And it was great. Make this before you serve or even the day before, explanation below. Also, I use a ton of help from the store on this to save time. If you are not into saving time then feel free to whip up your own tomato sauce or bread crumbs. I envy you. This recipe is very "as you go" so you cannot mess it up, I promise you. Try it and you will rock it. 

(How bad are my photos lately? Lighting is everything and obviously my kitchen is not great)

Chicken Parmesan 

Imperfect Polish 2015

serves 6-8 (make more or less and just adjust ingredient amounts)

2 cups panko bread crumbs

4 eggs, lightly beaten

1 cup of flour

salt, pepper, dried oregano, dried rosemary

8 thin cut boneless skinless chicken breasts (if your store does not carry this, you can buy 3 lbs of chicken and do this) 

Olive oil 

Butter 

2 jars of your favorite marinara sauce (I like San Marzano)

1 1/2 cups shredded provolone cheese 

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese 

Place the bread crumbs, eggs, and flour in their own shallow bowl or plate. Season each with salt, pepper, a couple of pinches of oregano and rosemary. 

Dredge each chicken piece in the flour, shaking off the excess. Then coat in the egg, then place in the bread crumbs to coat well. Place on a cooling rack or parchment lined tray. Repeat with all of the chicken. 

Place a large skillet on the stove with enough olive oil to coat the bottom well and a couple of pats of butter over medium heat. Once the pan is hot, cook the chicken in batches until golden brown on each side and cooked through. About 3-4 minutes a side. Place the cooked chicken on a cooling rack. If working with a lot of chicken, you can also do this in multiple pans. Change out the oil/butter of each pan after 2-3 rounds of chicken in it. 

(Make Ahead Note: you can make the chicken in advance, let cool, and place in the fridge until ready to assemble and bake the entire dish. Can be done up to two days before) 

In a large roasting pan (you might need two), spread a thick layer of marinara sauce on the bottom. Layer the chicken along the top and sprinkle with the mozzarella and provolone cheese. Dot a bit more sauce around the edges of the chicken and on the top, then sprinkle with grated Parmesan. 

(Make Ahead Note: You can assemble this a couple hours before your event and bake off when ready. This can also be frozen at this point and then thawed a baked when you want it. If bringing this to a friend, stop at this point as well and have them bake off when ready to eat)

Place the pan in a 400 degree oven and bake until bubbling and golden brown, about 20 minutes. 

Enjoy! 

xo

Erin 

Ragu Alla Bolognese

There is nothing like the smell of a great tomato sauce on the stove. Bubbling away for hours and teasing you by taking its sweet time getting delicious. And then, the magic. A meaty and gorgeous sauce over silky noodles is heaven and so perfect for a winter meal. This bolognese is one of my favorite for a few reason. One being that it makes a huge pot that freezes well and can be served for months. It also does not require a ton of ingredient, but does include some vegetables for depth and health? ha It is great on pasta, served in a big bowl with crusty bread, or even on top of soft polenta. Time to tuck in. 

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Note: You could easily put this in the slow cooker to bubble as well if you cannot man the stock. 

Enjoy!
xo
Erin

Grilled Artichokes

Artichokes are on top of my favorite food list. Though a little scary to look at and imagine how to prepare, it could not be easier. I showed you how to trim, steam, and simply enjoy in this post, but now I have taken it a step further and grilled them. 


Follow the same steps (rubbing with lemon along the way), but leave the stem. I like to trim off a few of the bottom leaves and run a knife along the stem to get to the more tender parts, but it is not necessary. 


Then cut the artichoke in half. With a spoon or melon baller, scoop out the choke (hairy looking part) and the purple leaves. 


Steam the artichokes until just tender 20-30 minutes depending on how big they are. 


Heat a grill to medium-high heat. Brush the artichokes with olive oil and minced garlic. Season with salt and pepper. 


Grill indirectly uncut side down for 10 minutes. Then flip and grill another ten minutes directly on the heat. 


You can serve them warm or at room temperature. So making them ahead for a party is perfect. I like to  serve with a mayo based sauce. Here are my two favorite: 


Whisk together light mayo, lemon juice, minced shallot, and some Dijon mustard to taste. Season with salt and pepper. 


or


Whisk together light mayo, lime juice, minced garlic, sriracha, soy sauce and toasted sesame oil to taste. 


Love this recipe and it can wow your guests without much work. 


xo
Erin