Wednesday, June 19, 2013

Recipe: Chicken Parmigiana ala Martha Stewart (Maybe?)

Great Fast Food from the Kitchens of Martha Stewart
I blog a lot of recipes, but do you know why?

Because I have friends and family that don't cook...and when they do cook, they call me to ask how to create a recipe or ask me where I found the recipe.

It's just easier to have things I've enjoyed and shared in one central location that's accessible to all...even if they're in Southern California, Indiana, or Georgia.

So tonight you're getting my version of Chicken Parmigiana based on Martha Stewart's recipe....
  and yeah, I'll admit it....I love Martha Stewart's recipes.

This is one of my favorite go-to recipes because it's quick to make (30 minutes total) and good food for everyone.  Just add a side salad and you're good to go!

I just changed it up a bit...almond meal instead of bread crumbs, and buffalo mozzarella instead of the regular cow's milk mozzarella...because by doing so, it doesn't kill my stomach.

Chicken Parmigiana
3/4 cup Almond Meal (or bread crumbs)
3/4 cup grated Parmesan Cheese
4 boneless, skinless Chicken Breast Halves
1 large Egg, lightly beaten
1 jar Spaghetti Sauce (your favorite)
1/4 cup Olive Oil (preferably garlic)
6 ounces Mozzarella Cheese, Fresh
  Cut into 1/4 inch slices

1. Heat your broiler....and remember to have your fire extinguisher close-by just in case.
2. Combine the Almond Meal and Parmesan Cheese in a shallow bowl.  Lightly season both sides of your Chicken Breast with salt and pepper.  Dip the chicken in the beaten Egg, then dredge in the breadcrumb mixture making sure both sides are totally covered.
3. Spray a 10-by-15 inch baking dish with a non-stick spray.  Spread your Spaghetti Sauce into the bottom of your baking dish.
4. Heat your Olive Oil in a large non-stick over medium-high heat.  Place your Chicken in the skillet and cook until golden, approximately 2-3 minutes on each side.
5. Transfer the browned Chicken to the baking dish using a spatula to place them on top of the Spaghetti Sauce. Top each piece of Chicken with a slice of the Mozzarella Cheese.
6. Broil about 4 inches from your heat source about 5-8 minutes, making sure your sauce is hot and the cheese is melted and slightly golden in spots.

Tuesday, June 18, 2013

Sewing: Travel Duffel Bag

It hasn't been all baking with zucchinis lately.

I have been sewing a bit, but not as much as I'd like to....
  but then again, do any of us get to sew as much as we want?

Studio Cherie Travel Duffel  Tote -  Simplicity 2274

Since I'm going to Sewing Summit later this year, I need a few things...beginning with a duffel big enough to carry my clothes.

This duffel is absolutely huge...I have three sofa pillows in it to puff it out a bit for the picture, and it still could hold one or two more.

I changed up the pattern a bit...covered the jute with the purple fabric, as I didn't like the look of the jute but still wanted the jute would give the bag.

Added a lining...why do bags not come with lining instructions? Ugh...sorry, but it's my pet peeve.  It was easy enough to create using the original pattern instructions I used a lightweight cotton fabric, used the soft batting interfacing, added lots and lots of pockets, and hand-stitched it in so I have something nice for my stuff to lay against.

It's ready for onto a smaller bag for my quilting supplies.

Tuesday, June 11, 2013

Recipe: Lemon Blackberry Zucchini Cake

Zucchini seem to be coming out of our ears right now....

I've done Lemon Zucchini Bread, Lemon Zuchini Blueberry Bread, and Turkey Burgers with Zucchini.

Time for something pretty...

A cake is pretty, especially if it's done in a bundt pan.

Doesn't it look pretty?

And I didn't even frost it this time.

Lemon Blackberry Zucchini Cake
3 cups shredded Zucchini
1-1/2 cups Sugar
2 large Eggs
1 cup melted Butter
1 teaspoon Lemon Juice
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
Zest of one Lemon
2 cups Blackberries

1. Preheat oven to 350 degrees.  Grease a bundt pan with non-stick spray and set aside.
2. In a large bowl, mix together all ingredients except blackberries just until mixed.  Fold in your blueberries every so lightly.
3. Pour into your prepared bundt pan and bake 60-75 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
4. Remove from the oven and let cool for five minutes.
5. Give the bundt pan a few taps on the counter to help loosen the cake and let it continue to cool ten more minutes before inverting onto a serving plate.

If you want a frosting may I suggest a simple Cream Cheese Frosting? Cream together 4 oz cream cheese that has been softened, 3 tablespoons butter that has been softened, 2 cups powdered sugar, and one teaspoon lemon juice....beat just until smooth and frost your cake.