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

Baked Rigatoni with Chicken Sausage & Spinach

This is one of those perfect pasta dishes that is comforting, but not too heavy. It is now in my top ten. I love how easy it is to make and that the recipe makes two, so you can make one and freeze one for later. It came in really handy when I brought dinner to friends that had a new baby since dinner was made for both of us that night. The sauce is simple, but has so much flavor with a hint of richness. And the hearty bites of chicken sausage pairs so well with the tomato and spinach. Writing this makes me want to run to the store and grab all of the ingredients again.   

Baked Rigatoni with Chicken Sausage & Spinach 

Imperfect Polish 2014

Makes two dishes that serve 3-4 or 

Makes one dish that serves 6-8

2 tablespoons of olive oil

1 1/2 lb chicken sausage 

1 medium onion, chopped

4 cloves of garlic, minced

1/3 cup of white wine (optional)

28oz can of whole tomatoes, with the juice and crush them with your hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 lb rigatoni

10 oz baby spinach

8 oz fontina cheese, 6 oz cubed, 2 oz grated

1/4 cup of grated parmesan cheese

Bring a pot of salted water to a boil on the stove. 

Meanwhile, add one tablespoon of the oil to a skillet and heat to medium high heat. Cook the chicken sausage all the way through, turning to brown all sides. Turn off heat and place sausage on a cutting board to cool. 

Add the other tablespoon of oil to the skillet and turn the heat back on to medium high. Add the onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for 30 seconds, then pour in the wine. Let cook until wine has reduced by half. Then pour in the tomatoes and oregano. Bring to a boil and reduce heat to low. Let simmer for 15 minutes. Add the cream, stir to combine, and season with salt and pepper to taste. 

Meanwhile, preheat the oven to 400 degrees, slice the chicken sausage. And cook rigatoni according to the package instructions and add in the spinach to the pot for the last minute or so. Drain. 

Add the pasta, sausage, spinach, and cubed fontina to the skillet and mix well. Pour everything into either one large casserole dish or two smaller ones. Top with the grated fontina and parmesan. 

Bake for 20-30 minutes until bubbly and browned on top. 

If you are freezing one, wrap tightly with plastic wrap and place in the freezer. Then when ready to serve, thaw and bake for 30 minutes at 400 degrees. Or frozen for 45 minutes to 1 hour. 

Enjoy! 

xo

Erin 

Tomato Basil Soup

It is actually cold today. Not super cold, but just enough to put a 

sweater on. I love it. Although I will mourn the summer days 

(which might not actually be over), I look forward to cozy days

 inside and football season. I make this tomato soup all the time

 when it gets cooler. It is quick, requires few ingredients, and is the

 ultimate comfort food paired with a grilled cheese. I stick it in a

 sippy cup for the kids for easy eating and less mess. 

Tomato Basil Soup

Forks & Amusement 2011

serves 6-8


3 tablespoons olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper

3 cloves of garlic, chopped

crushed red pepper to taste (optional if you like a bit of heat)

2-48oz cans diced tomatoes

2 1/2 cups chicken stock

1/2 cup half and half

5 large basil leaves, chopped



Place a large pot on the stove over medium heat. Add the oil and

once hot add the onion and carrot. Sprinkle with salt and pepper

 and sweat until onions are translucent and carrots soften, about 10

 minutes. Add the garlic and crushed red pepper, stir and cook for

 1 minute. Add in the tomatoes with their juices and the chicken 

stock. Season with salt and pepper generously and bring to a boil.

 Turn down heat and simmer for 15 minutes. Turn off heat and 

allow to cool slightly.

If you have an emersion blender, blend soup in the pot. If not,

 place small amounts of the soup in a blender and puree to desired 

consistency (I like a little chunky, but go as smooth as you like it).

 **Be careful not to overfill blender and to let the soup cool a bit. 

Otherwise you will have tomato soup all over your kitchen, trust 

me I did it** Return soup back to pot once it has all been pureed.



Warm soup up if needed, add in the half and half and 3/4 of the 

basil. Taste and adjust seasoning. Serve warm with a bit more basil

 sprinkled on top.


Enjoy!

xo

Erin

Tomato Soup & Grilled Cheese Croutons

Dunking a hot grilled cheese in comforting tomato soup is as classic as it gets. Or course Ina thought up the idea to make croutons out of the grilled cheese. This vegetarian meal is perfect for the current cold weather. The soup is flavored with saffron, which is a pricey ingredient, but so worth it. There are very few ingredients in the entire recipe, so a little splurge on the saffron won't hurt too much. I made the recipe exactly as written, except I used extra sharp cheddar instead of Gruyere. This will be on heavy rotation for the coming months. 

Easy Tomato Soup & Grilled Cheese Croutons
Barefoot Contessa Foolproof 2012
serves 4 to 6

For the soup: 

3 tablespoons olive oil
2 onions, chopped
3 cloves of garlic, minced
4 cups chicken stock
1 - 28oz can crushed tomatoes
Large pinch of saffron threads (in the spice aisle)
1/2 cup orzo
1/2 cup heavy cream

For the croutons: 

4 slices country white or sourdough bread
2 tablespoon melted butter
4 oz Gruyere cheese, grated (I used cheddar)

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. 

Meanwhile, fill a pot with water, add 2 teaspoons salt, and bring to a boil. Add the zoo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer, and cook for 10 more minutes, stirring frequently. 

Heat a panini grill.* Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile the cheese on two of the slices. Place the remaining two slices on top of the cheese, buttered sides up. 

Grill the sandwiches for about 5 minutes, until nicely browned. place on a cutting board, allow to rest for 1 minute, and cut into 1 inch cubes. 

Serve soup hot with the croutons scattered on top. 

*If you do not have a panini grill, use a frying pan and place a plate on top of the sandwich. Turn the sandwich over once toasted on one side and repeat on the other until cheese is melted and both sides are nicely browned. 

Enjoy! 
xo
Erin 

Fresh Summer Pasta

My mom made this delicious pasta when I visited recently. It is one of her go-to recipes since it can be made in advance, uses the best of summer ingredients, and always is loved by her guests. Make it to your taste and enjoy the freshness and sweetness of summer's favorite fruit, the tomato. 

Fresh Tomato Pasta 

serves 4

2-3 large tomatoes, chopped

handful of fresh basil, chopped

2 cloves of garlic, smashed and finely minced

8-10 ounces brie or fresh mozzarella cheese, chopped

4 tablespoons olive oil 

salt and pepper

crushed red pepper (optional)

1 lb. fine linguine

In a large bowl, add all the ingredients except for the pasta. Season with salt and pepper to taste. Add crushed red pepper to taste if you want some heat. Let sit at room temperature for one hour and up to all day. 

Cook the pasta according to package instructions, drain, and pour over the sauce. Toss to combine until cheese is melted and sauce and pasta are well mixed. 

Serve immediately with some cracked black pepper on top and crusty bread to soak up all that lovely sauce. 

xo

Erin