Italian Chicken Cutlets

On lazy days in my family, we all cook together. Today we made an old family favorite that never lets you down. You have to plan ahead for this recipe because you use stale Italian bread or baguette to make these bread crumbs.

On lazy days in my family, we all cook together. Today we made an old family favorite that never lets you down.
You have to plan ahead for this recipe because you use stale Italian bread or baguette to make these bread crumbs.

 

*4 chicken breasts-  partially frozen .To ensure thin cutlets,  carefully slice chicken breast on the diagonal while chicken is partially frozen and set aside .

*Grate your stale French baguette or Italian bread with a box grater using the largest holes.

you’ll need about

  • 3 cups

To your bread crumbs add:

*1/2-3/4 cup Shredded Parmesan /Romano Cheese

  • 1 teaspoon Garlic Powder
  • 1 teaspoon fresh Parsley- chopped
  • 1 teaspoon fresh Basil- chopped
  • 1 teaspoon Salt
  • 3/4 teaspoon black pepper

mix together and place on a flat plate.

3-4 eggs beaten- in a  wide bottom bowl

assemble

one at a time dip both sides of chicken cutlets into the beaten egg and then into bread crumbs, covering both sides in bread crumbs.

Set breaded cutlets on a clean plate. repeat until all are covered in bread crumbs

To fry :

Heat oil . I really like using avocado oil for this one recipe. But Olive Oil is fine.

Fry until golden brown .

Place fried cutlets on a plate lined with paper towel.Paper towel will absorb any excess oil.

Serve with a beautiful Green Salad.

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Spiced Pumpkin Cake with Maple Cream Cheese Frosting

This is a delicious more casual alternative to pumpkin pie . Bring in the Autumn !

This is a delicious more casual alternative to pumpkin pie .Bring in the Autumn! 

 

Preheat oven 350

Grease and flour 2 round 8 “ cake pans

 

3 cups flour

1 1/2 cups Sugar I like mixing both granulated and brown sugars

1 1/2 teaspoon Baking Soda

1 1./2 teaspoon Sea Salt

1 1/2 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Nutmeg

1/8 teaspoon Clove

1 can Pumpkin

1 cup Vegatable Oil

3 Eggs

 

 

In a mixing bowl combine: flour, sugar, baking powder, baking soda, salt, cinnamon allspice,nutmeg,clove. Add pumpkin, oil and eggs . Mix well.

Pour even amount of mixture in each pan.

Bake 25-30 min .

Check for doneness. (this cake doesn’t rise that high)

Remove from oven and cool 15 miuntes.

Remove from pan and cool .

 

Frost with Maple Cream Cheese Frosting.

 

 

Maple Cream Cheese Frosting

 

1   8 oz package cream cheese

1/4   lb softened butter

3   tablespoon maple syrup

2 1/2   cups powder sugar

pinch sea salt

 

 

Beat together cream cheese, butter and maple syrup and a pinch of sea salt until smooth.

In small amounts add powdered sugar.

Beat until smooth .

Frost cooled cake.

 

Keep in refrigerator.

 


Mahi-mahi Tacos

 Bright fresh summery food. Looks beautiful and makes you feel even better.

Bright fresh summery food. Looks beautiful and makes you feel even better.

 

 

4 Mahi-mahi Filets

6 Flour Tortillas- wrapped in foil

MARINADE

In a blender:

Zest and juice 2 Limes

1/2 cup cilantro

1 clove garlic -whole

1/4 onion

sea salt

pepper

small splash of water if needed to loosen puree if needed

Puree.

Layout a large piece of foil on a plate .

Place Mahi-mahi on foil.

Pour marinade evenly over fish. Fold foil to envelope fish and

Set aside for 1 hour.

SLAW

2 cups Broccoli Slaw- (I buy mine at Trader Joes already shredded)

Mango -peeled and cut into cubes

juice and zest of 1/2 lime

1/2 Cucumber-peeled and cut into chunks

1/4 cup Cilantro

1/8 cup fresh mint

Sea Salt

Pepper

splash Olive Oil

Toss together and refrigerate for 1 hour

AVOCADO SAUCE

In a Blender

2 Avocados

1 lime plus zest

1 clove garlic

1 Jalapeno-seeded

1/4 cup water

1/4 Onion

Sea Salt

Pepper

Puree until silky

Leave Mahi-mahi in foil , place on a baking sheet and

Bake @350 for 30 minutes .

Warm tortillas in oven with the fish for  15 minutes.

Assemble Tacos:

Slather Tortilla with avocado sauce ,add half of a filet ,top with slaw and enjoy !


Blueberry Poundcake

Celebrating Summer !

Celebrating Summer !

 

 

Large Tube or Bundt Pan

Bake 350*

 

3 cups flour -pre sifted

6 tablespoons cornstarch

4 1/2 teaspoons baking powder

3/4 teaspoons salt

8 oz cream cheese-softened

5 eggs-beaten well

2 cups sugar

1 cup milk

1/2 lb. butter (2 sticks)

2 teaspoons vanilla

 

2 cups blueberries (tossed w 1 tablespoon flour)

 

Cream together Butter ,Sugar and Cream Cheese.

In a small bowl combine Milk , Eggs, and Vanilla

In another small bowl combine Flour, Corn Starch, Baking Powder and Salt.

 

Alternate adding the milk mixture and dry ingredients in small amounts

to the cream cheese mixture.

Repeat until all is incorporated

Beat until smooth.

With a rubber spatula fold in blueberries.

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes or until a wooden skewer after inserted comes out clean.

Let cool for 45 minutes before removing from pan.

 


Burrata Peach Salad

Summer Summer Summer !

Summer Summer Summer !

 

1 bunch fresh Rocket or Arugula

1 large fresh peach-peeled, halved and seeded

1 meduim size heirloom tomato- cut into chunks

1 large Burrata (or Buffalo Mozzarella)

Zest of 1 small meyer lemon or orange – microplane works best

sea salt and black pepper

Place Rocket in a large bowl. Tear Peach and Burrata onto greens. Add Tomato. Sprinkle with zest , salt and pepper. Cut Lemon in half and squeeze juice of half onto salad , add a generous drizzle olive oil over top. Toss and serve.


Pumpkin Loaf with Maple Frosting

I used to consider pumpkin a holiday ingredient. I would wait until the fall months and then incorporate it into the menu. Then realized it was a shame to only use it during the cold weather months. This cake is dark, spicy and soothing anytime of year. It may even prompt you to make a jack o lantern.

I used to consider pumpkin a holiday ingredient. I would wait until the fall months and then incorporate it into the menu. Then realized it was a shame to only use it during the cold weather months. This cake is dark, spicy and soothing anytime of year. It may even prompt you to make a jack o lantern.

 

Preheat oven to 350*f/180*c

8”x4” Loaf Pan

 

1 ¾ cups Spelt Flour (all purpose is fine)

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

1 teaspoon Sea Salt

1/8 teaspoon Ground Cloves

¼ teaspoon Allspice

 

2 Eggs

1 cup Brown Sugar

1 cup pureed Pumpkin

½ cup Vegetable Oil

 

in a medium size bowl

Add Flour, Baking Powder, Cinnamon, Ginger, Sea Salt, Cloves and Allspice.

Stir with a fork to combine. Set aside.

In a Kitchen Aid Mixer set with the paddle attachment or using a hand mixer combine : Eggs, Sugar, Pumpkin, and Oil.

Add Flour Mixture slowly until all is smooth and combined.

Pour into a greased Loaf Pan

Bake for about 45 -50 minutes.

Test for doneness by inserting a toothpick or until wooden skewer into cake. When it comes out clean your cake is done.

Cool completely.

 

 

Maple Frosting

2 tablespoons cream

1 cup confectionary sugar

2 teaspoons Maple syrup

Mix until smooth.

Pour over cake, refrigerate (optional)(I like cold cake , its up to you)

Enjoy !!


Smoked Salmon Tartine

Perfect for brunch with friends and special enough for any holiday breakfast.Its easy and fun.Just put all ingredients on the table and let everyone build their own.

Perfect for brunch with friends and special enough for any holiday breakfast.Its easy and fun.Just put all ingredients on the table and let everyone build their own.

 

 

For each Tartine

Layer:

One slice rustic bread -toasted

Avocado-mashed on toast

Sprinkle with

Salt and pepper

Add:

2 slices Smoked Salmon

a few chunks of Cucumber

a few slices Mini Bell Peppers sliced in rings

sprinkle with Capers

a couple slices of Red Onion

a couple chunks Red apple

Sprinkle with Black Pepper

 

Enjoy !!