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Chicken Parmesan (Parmigiana)

Chicken Parmesan
Chicken Parmesan

 

 

 

 

 

 

 

Chicken Parmesan

Chicken Parmigiana is truly one of the great Italian dishes, so easy to make and so delicious and truly there are no rules, and so many recipes.  To start you need your favorite “gravy”, add your favorite pasta as a side and the chicken and you have a meal that will satisfy the hungriest of diners.

“No rules just right” is some company’s  motto and it works well in the kitchen.  Many of the recipes call for you to pound the chicken to a ¼” thickness.  I like to leave it as it is.  It will cook through just fine and the thicker slice seems to be a little more moist and juicy in the final product.

Ingredients for Chicken Parmesan

  1. 2 whole chicken breast butterflied into 2 halves each
  2. 1 -1 ½ cups flour seasoned
  3. 3 eggs beaten with a little water (optional add 2-3 drops Tabasco)
  4. 1 – 2 cup Italian seasoned bread crumbs
  5. Oil for frying
  6. 1 Qt. tomato sauce (your choice)
  7. 8 slices mozzarella cheese or enough shredded to cover chicken
  8. 1 lb pasta (your choice)

Seasoned Flour

  1. 1 cup all purpose flour
  2. 1 Tbs Garlic salt
  3. 1Tbs pepper
  4. 1 Tbs onion powder
  5. 1 tsp ground mustard

 

 

Directions for Chicken Parmesan

In three separate shallow bowls put the flour in one, the egg mixture in the second and the bread crumbs in the third.

Dredge the chicken in the flour, then wet all sides in the egg wash and turn in the breading to completely coat.

In a large frying pan, big enough to accommodate all the chicken in one layer, or cook in batches, cook the chicken in the oil until nicely browned on both sides.

Preheat oven to 375°.

Fry chicken to a golden brown
Fry chicken to a golden brown

 

 

 

 

 

 

 In a baking pan large enough to place all the chicken in one layer spoon a little of the tomato sauce on the bottom of the pan.  Place the browned chicken on top and then cover with more sauce.  Bake for about 30 minutes , placing the cheese on top of the chicken for the last 5 minutes. Serve with the pasta of your choice.

 

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Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish, Cherry
OXO Good Grips Brushed Stainless Steel Turner

 

 

 

The Official Taste Tester
The Official              Taste Tester

 

 

 

 

 

 

Any recipe with Chicken gets 5 paws from me, so Mangia lads and lassies

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Chicken Parmesan
Serves 4
Write a review
Save Recipe
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Ingredients
  1. 2 whole chicken breast butterflied into 2 halves each
  2. 1 -1 ½ cups flour seasoned
  3. 3 eggs beaten with a little water (optional add 2-3 drops Tabasco)
  4. 1 - 2 cup Italian seasoned bread crumbs
  5. Oil for frying
  6. 1 Qt. tomato sauce (your choice)
  7. 8 slices mozzarella cheese or enough shredded to cover chicken
  8. 1 lb pasta (your choice)
  9. Seasoned Flour
  10. 1 cup all purpose flour
  11. 1 Tbs Garlic salt
  12. 1Tbs pepper
  13. 1 Tbs onion powder
  14. 1 tsp ground mustard
Instructions
  1. In three separate shallow bowls put the flour in one, the egg mixture in the second and the bread crumbs in the third.
  2. Dredge the chicken in the flour, then wet all sides in the egg wash and turn in the breading to completely coat.
  3. In a large frying pan, big enough to accommodate all the chicken in one layer, or cook in batches, cook the chicken in the oil until nicely browned on both sides.
  4. Preheat oven to 375°.
  5. Fry chicken to a golden brown
  6. Fry chicken to a golden brown
  7. In a baking pan large enough to place all the chicken in one layer spoon a little of the tomato sauce on the bottom of the pan. Place the browned chicken on top and then cover with more sauce. Bake for about 30 minutes , placing the cheese on top of the chicken for the last 5 minutes. Serve with the pasta of your choice.
Notes
  1. You can make your own tomato sauce from your favorite family recipe or use a good quality Jar of sauce.
  2. For the chicken if you want, you can pound thin to 1/4 inch thickness, but it is not necessary as the halves when properly cooked will be moist and tender and done.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

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copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

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Crème Brûlée

Creme Brulee
Creme Brulee

 

 

 

 

 

 

 

 

Crème Brûlée

 

My first attempts to produce this great dessert was to follow Julia Child’s directions in her famous tome “Mastering the Art of French Cooking (2 Volume Set”).It takes a number of pots and a lot of time.  Through the years I’ve found much easier, less cumbersome recipes that produce just as tasty a product and are a little simpler to make.

Ingredients for Crème Brûlée

  1. 1/3 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1 tsp vanilla or half a vanilla bean
  5. 1 Tbs Myers’s Dark Rum (optional)
  6. Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a saucepan heat the cream with the vanilla and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly.  Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking  constantly to temper eggs.  Once you have combined add another ladle and continue to whisk gently.  The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine.  Using a fine mesh strainer, strain the mixture into another bowl.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins.  Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers.  Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve.  Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard.  Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

 

 

Creme Brulee
Creme Brulee

 

 

 

 

 

 

Here are a few items to help make this recipe:
BonJour Cr?me Brulee Ramekins Oval 4.5-Ounce, Set of 4
Pyrex Prepware 3-Piece Mixing Bowl Set, Clear
BonJour Crème Brûlée Chef’s Professional Culinary Torch with Fuel Gauge
Cuisinart CTG-00-3MS Mesh Strainers, Set of 3

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

The Official Taste Tester
The Official              Taste Tester

 

 

 

 

 

 

I give this recipe 5 paws

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Creme Brulee
Serves 4
A fabulous dessert
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 10 min
Ingredients
  1. 1/3 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1 tsp vanilla or half a vanilla bean
  5. 1 Tbs Myers's Dark Rum (optional)
  6. demerara sugar for topping
Instructions
  1. In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
  2. In a saucepan heat the cream with the vanilla and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
  3. At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
  4. Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
  5. Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Sausage Peppers and Onions

Sausage Peppers & Onions
Sausage Peppers and Onions

 

 

 

 

 

 

 

 

 

Sausage Peppers and Onions

Such simple ingredients to make such a great meal.  Cooked properly it could become one of your favorite meals.  It’s easy to prepare and makes a great anytime dinner.  Leftovers, if there are any , go great with a baguette for a  sandwich.  The sausage can be sweet, hot or a combination of both, your choice.  The bell peppers can be all one type or a combination, I like to use green,  yellow , and red for a nice presentation.  It can be a stand alone dish or served with pasta or rice.

Ingredients for Sausage Peppers and Onions

  1. approximately 6 Italian sausage
  2. 6 medium bell peppers, cored and sliced not too thin
  3. 2 large white or Spanish onions sliced
  4. 4 cloves of garlic finely diced
  5. 4-5 Tbs good Olive oil
  6. salt and pepper to taste

Directions for Sausage Peppers and Onions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until browned well on all sides.  As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides.  When the sausage are nicely browned on all sides add the peppers onions and garlic.  Stir lightly to combine and then let the pan do the work stirring every 3 – 4 minutes to cook the vegetables all the way through.  When the vegetables are cooked through  put all in a colander to drain off the excess oil and grease.  Once drained return to pan taste and adjust seasoning if necessary.  The sausage can be served whole or cut on a bias into bite size pieces.  Then plate, serve by itself or with pasta or rice.

 

 

Here are a few items to help make this recipe:

Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife
Certified International Garden of Olives 5-Piece Pasta Sets
Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Sausage Peppers and Onions
Write a review
Save Recipe
Print
Ingredients
  1. approximately 6 Italian sausage
  2. 6 medium bell peppers, cored and sliced not too thin
  3. 2 large white or Spanish onions sliced
  4. 4 cloves of garlic finely diced
  5. 4-5 Tbs good Olive oil
  6. salt and pepper to taste
Instructions
  1. In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until it is browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 - 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan, taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.
Notes
  1. The sausage can be sweet, hot or a combination of both your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/