Garlic Parmesan Chicken with Roast Zucchini

Hello all–  This supper is brought to you by Mr. Wicks.  He’s our next door neighbor with the virtual “farm” in his small back yard. It’s mid June and his tomato plants are 6 feet tall!   And we are the lucky recipients of his bounty.  This week it’s zucchini!  (thank you Mr.s Wicks!)

Add some super savory chicken– parmesan AND garlic– so much flavor!  Add some small ravioli and a bright salad, it makes a fine summer supper.

ROAST ZUCCHINI
3 medium zucchini, chopped to bite sized bits
4 tab. olive oil
1/2 tsp. garlic salt
1/2 tsp. dried basil

Toss the chopped zucchini, oil, garlic, salt and dried basil into a mixing bowl and stir it up until the zucchini is thoroughly coated.  Spread the zucchini on a baking sheet that has been lined with foil.

Cook it up at 400 degrees for 20 to 25 minutes, until it’s tender and just slightly browned around the edges.

While that’s cooking, make the chicken…

GARLIC PARMESAN CHICKEN
4 tab. butter
2 boneless, skinless chicken breasts
1/2 cup parmesan
2 cloves garlic minced
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. paprika
1/2 tsp. dried basil

Filet the chicken breasts, cutting them horizontally to make 4 thinner flat pieces of chicken.  In a shallow bowl mix together the parmesan, garlic, salt, pepper, paprika and basil.

Melt 3 tab. of butter in a large nonstick skillet (do not let it brown).  Then coat the chicken filets with the parmesan mixture and then lay it into the hot skillet.

Cook the chicken about 3 minutes on each side until it’s nicely browned and the chicken is cooked through.  Add the 4th tablespoon of butter when you turn the chicken over.   Platter it up with the zucchini and serve it while it’s hot.  Enjoy!

Lemon Piccata Chicken & Pasta

Hello all–  New version of an old favorite here.  Had it with our new “housemate,” Kendall, a seminary student from Australia who’s staying with us for his last semester.  Larry enjoys talking theology with him and I just like having such a great guy around the house.

This chicken is salty from the parmesan, tart from the bit of lemon and garlic savory.  And the sauce melds just right with a big plate of pasta.  Real comfort food.

LEMON PICCATA CHICKEN & PASTA
8 to 10 oz. pasta
2 boneless, skinless chicken breasts, sliced horizontally to filet
2 tab. flour
3 tab. parmesan cheese
1 tsp. garlic salt
freshly ground pepper to taste
2 tab. olive oil
2 tab. butter
2 cloves garlic, minced
14 oz. can chicken broth
1/2  cup whole milk (or half & half)
1/3 cup parmesan
2 tab. capers (drained)
3 tab. lemon juice (about 1 lemon)
1 tab. cornstarch
1/3 cup water
1 tsp. rosemary, minced and sliced lemon for garnish

Cook the pasta according to the directions on the package.

In a shallow bowl mix together the flour, 3 tab. parmesan cheese, garlic salt and pepper.  Dredge the chicken filets in the flour mixture and set aside.

Heat the olive oil and butter in a large skillet.  Cook the coated chicken 3 to 4 minutes on each side over medium-high heat, until they are nicely browned and cooked through.  Remove from the pan and cover to keep warm.

Drop the garlic into the same skillet and cook for a minute.  Then add in the chicken broth and milk and bring to a strong simmer.  Add in the parmesan and capers and simmer for 3 minutes or so to thicken.  Stir in the lemon juice.

If you want the sauce to be thicker, shake the cornstarch and water together in a container with a right fitting lid until it’s thoroughly blended and stir it into the simmering sauce for 3 or 4 minutes more until it thickens.

Return the chicken to the sauce in the skillet and simmer a couple minutes to warm the chicken.  Then spread the pasta on a platter, top with the chicken and sauce.  Garnish with the minced rosemary and lemon slices.  Serve it up hot!

Scalloped Potatoes

Hello all–  Who doesn’t love potatoes??  Add a creamy sauce and a couple kinds of cheese, even better–hot and bubbly from the oven.   We served up these potatoes with peppery grilled tri-tip and a bright salad to a table full of friends Saturday night. Delish!

SCALLOPED POTATOES
3 tab. butter
2 small yellow onion, chopped fine
4 cloves garlic, minced
1/4 cup flour
1  1/2 cup chicken broth
2 cups milk
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp. thyme leaves, divided
4 pounds yukon gold potatoes, unpeeled, sliced thin
2 cups cheddar, grated
1/2 cup parmesan romano

In a large skillet melt the butter and throw in the chopped onion, cook until the onion is tender, not yet browned.  Add in the garlic and cook a minute more.

Stir in the flour, until a thick paste forms.  Then pour in the chicken broth, stirring as you go until they mixture is smooth.  Keep simmering.  Stir in the milk, salt & pepper and 1 tsp. of the thyme leaves.  Keep stirring as the mixture simmers until it is a thick smooth sauce (about 3 or 4 minutes).  Turn off the heat.

Slice the potatoes thinly and layer half of them in a 9″x13″ pan that has been sprayed with cooking spray.  Over the first half of the potatoes, drizzle half of the sauce.  Then sprinkle on 1 cup of the cheddar cheese and all of the parmesan.  Add the rest of the potatoes and top with the remaining sauce and cheese.

Cover the top with foil, tenting it so that it doesn’t touch the sauce and cheese on top the potatoes.  Pop it covered into a 400 degree oven for 30 minutes.  Then remove the foil and cook 20 to 25 minutes more until the potatoes are tender when you poke them with a fork.

Serve them hot, garnished with the remaining teaspoon of thyme leaves sprinkled on top.  Delish!!

 

Fresh Tomato Pasta Sauce

Hey there–  We have the end of the tomato crop in the house and happily, had saved this beautiful pasta sauce recipe from my blog-buddy Mollie at The Frugal Hausfrau .  I think you’d love here recipes, bright, super practical and always something you’d love to have on your table.

And have to say I love that dinner was ready in about 15 minutes!!  Make a simple salad (greens, nectarine, feta) while the tomatoes cook and dinner’s on the table before you know it.

All to say, this was our dinner tonight, thanks to Larry, the tomato farmer, and Mollie, the recipe inventor.  And it was delicious!

FRESH TOMATO PASTA SAUCE
8 oz. pasta
1/3 cup olive oil
1/2 yellow onion, chopped
4 cloves of garlic, minced
1  1/2 tab. tomato paste
1  1/2 pounds fresh tomatoes, chopped (about 4 cups)
(We mixed a few varieties, including orange cherry tomatoes)
1/2 tsp. freshly ground black pepper
pinch sugar (optional)
2 tab. fresh basil, chopped
1/4 cup parmesan
garnish: more parmesan and a sprig of basil

Start the water for pasta and cook it while you make the sauce. Drain and set aside.

Heat the olive oil in a large skillet.  Then put in the onion and cook a couple minutes until it’s tender and translucent.  Add the garlic and cook a minute more.  Then add in the tomato paste and cook a minute more.

Finally drop in the tomatoes, pepper, sugar and salt if you think you need a bit of saltiness.  Cook 5 or 6 minutes until the tomatoes release their juices to form a sauce.  Add in the parmesan and cook a minute more.  Stir in the basil.

Spread he pasta on a platter and top with with the sauce.  Garnish with a sprig of basil and more parmesan if you like!  Delish!  Thanks Mollie!

 

Roasted Eggplant Parmesan

 

Hello friends–  Got this recipe from a food blog that I just love– The RichmondAvenue   It’s written by smart and warm Jasmine, who combines really practical recipes with beautiful photography and a big dose of southern friendliness.  Her tortilla soup is awesome– as well as this big plateful of roasted eggplant parmesan.  I think you’d love her blog as much as I do.

ROASTED EGGLANT PARMESAN
2 large eggplants, sliced into 1/2″ slices
olive oil
1 medium onion, chopped
3 tab. olive oil
2 large cloves of garlic, minced
2 tsp. dried basil
1 tsp. dried thyme
28 oz. can crushed tomatoes
1 tab. red wine vinegar
salt & freshly ground pepper, to taste
1/2 cup (packed) fresh basil leaves, chopped
1 1/2 cup parmesan romano
1/3 cup panko bread crumb
1/2 tsp. dried basil
garnish: basil leaves
8 oz. pasta, cooked

Preheat the oven to 450 degrees. Line 2 baking sheets with foil.  Brush the slices of eggplant on both sides with olive oil and lay them in a single layer on the baking sheets.  Roast them in the hot oven for 10 to 15 minutes, until the bottom sides are browned.  Then turn them over and roast for 10 minutes more.

While that’s roasting, heat the 3 tab. of oil in a large saucepan over medium heat.  Drop in the onion and saute until the onion starts to brown.  Then add in the garlic, dried basil and thyme.  Saute another 30 seconds.  Finally stir in the crushed tomatoes and leave on a low simmer for about 15 to 20 minutes.  Then add the red wine vinegar, fresh basil and salt & pepper to taste.

Spray a 9″ x 9″ baking dish (or a 7″ x 11″) with cooking spray.  Layer in a few spoons of sauce, a layer of eggplant and a sprinkling of the parmesan. Continue with 2 more layers until you’ve used all the eggplant, sauce & parmesan.  Mix the panko bread crumbs with the 1/2 tsp. dried basil and sprinkle the crumbs over the eggplant in the baking dish.

Pop it into a 375 degree oven for 20 to 30 minutes, until the eggplant mixture is bubbly and hot in the middle.  Serve over your favorite pasta.  Garnish with a sprig of basil.

Parmesan Pasta with Mushrooms & Spinach

Hey there– We’ve been eating our share of salads and light summer suppers– but once in a while you get into a mood and only a plate of pasta will do.  This one is delectable– creamy and cheesy and garlicky– with all those mushrooms and spinach.  So satisfying.  ( I won’t admit that I had a little bowl for breakfast the next morning!).  I think you might really like it too– when that pasta craving hits.

PARMESAN PASTA WITH MUSHROOMS & SPINACH

8 oz. pasta*
3 to 4  tab. olive oil
8 oz. crimini mushrooms, cut in half
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 cloves garlic
1 cup chicken stock
1/2 cup whole milk (or half & half)
1/3 cup parmesan cheese
1 tsp. cornstarch
3 cups spinach, cut in shreds

Cook the pasta according to the directions on the box, using lightly salted water.

Heat the olive oil in a heavy skillet.  Drop in the cut mushrooms and cook, stirring a bit for 3 or 4 minutes until they are tender.  Salt & pepper them while they cook.  Add in the garlic and cook one 1 minute more.

Then pour in the chicken stock and milk.  Bring to a low simmer and cook 2 minutes.  Stir in the parmesan cheese.  Mix the cornstarch with 1/4 cup water in a container with a tight fitting lid and shake it up until the cornstarch is completely dissolved and stir it into the simmer sauce until it thickens.

Drop in the shreds of spinach and cook 1 minute more until it is wilted and tender.  Then drain the pasta and spread it onto a platter.  Top it with the mushroom-spinach sauce.  Serve it up hot, maybe with another sprinkle of parmesan on top!

*Used my very favorite angel hair pasta, pick your own fave.

Creamy Lemon Parmesan Chicken

Hey there– Sunday lunch.  More often than not, it’s cobbled together quickly after church or grabbing something out with friends.  But last week it was a real sit down meal– this creamy lemon parmesan chicken.  My Grandma Rose, of Sunday chicken dinner fame, would have been proud.

The sauce is bright from the lemon and salty from the parmesan– just right over the mound of pasta on the side.  The chicken, hot and tender.  We’ll be having this again for Sunday lunch…

CREAMY LEMON PAREMSAN CHICKEN

Chicken:
2 boneless skinless chicken breasts
3 tab. flour
3 tab. parmesan cheese
1 tsp. salt
1/2 tsp. freshly ground pepper

Sauce:
2 tab. olive oil
3 cloves garlic, minced
1 cup chicken stock
1/2 cup whole milk (or half & half)
1/4 cup parmesan cheese
1 tsp. cornstarch (optional)
4 tab. lemon juice

Garnish: thyme leaves*  & lemon slices

Cut the chicken breasts horizontally to have 2 thin fillets.  The mix together the flour, 3 tab. parmesan, salt and pepper in a flat dish.  Heat the 2 tablespoons of olive oil in a skillet.  Dredge the chicken on both sides in the flour mixture and set it into the hot oil.  Cook on both sides about 3 or 4 minutes until it’s nicely browned and the chicken is cooked through.  Set onto a warm plate.

In the same pan add the garlic to the chicken drippings.  (Add another tablespoon of oil, if the pan is dry).  Cook for a minute and then add in the chicken stock and milk.  Bring that to a low simmer for 2 minutes.  Then stir in the parmesan.

In a small container with a tight fitting led shake together the cornstarch and 1/4 cup water.  Shake it until the cornstarch and water are thoroughly blended and then stir it into the simmering sauce until it thickens.  Finally, stir in the lemon juice.

Set the chick onto a platter with rice or pasta or a whole grain.  Pour the sauce over the chicken and garnish with thyme leaves and lemon slices.  Hope you enjoy it!!

*The recipe I worked from called for Italian parsley as a garnish, but I have thyme in the side yard and like it with lemon.  You could use any favorite herb…