Recipe(tried): Sunny and breezy - Chicken Breasts with Two Cheeses, Pasta with Simple Sauce, Green Salad with Pears and Almonds, Cranberry-Orange Nut Bread
MenusIt's the fall day of all fall days - the sun is out and the dog is following it's warmth around the yard as she snoozes, leaves are swirling around, and the sky is too blue to stare at for long. We'll have trick or treaters this afternoon, so I want to have a simple (but delicious) dinner.
Here's the menu:
Chicken Breasts with Two Cheeses
Pasta with Simple Sauce
Green Salad with Pears and Almonds
Cranberry-Orange Nut Bread
CHICKEN BREASTS WITH TWO CHEESES
2 skinless, boneless breasts, halved and pounded to 1/2 in. thickness
1 egg, lightly beaten
4 tbsp all purpose flour
2 cups fresh breadcrumbs
Parsley, thyme, freshly ground pepper
1/4 cup Asiago cheese, grated
1/2 cup mozzarella cheese, shredded
2 tbsp oil
1 tbsp unsalted butter
Prepare a flat, one inch sided baking pan by placing a rack in pan and topping the rack with parchment or waxed paper.
Place each in a separate shallow bowl: (1) flour; (2) egg; (3) breadcrumbs with parsley, thyme, and pepper to taste.
Dip chicken into each in that same order, patting on crumbs gently. Place on rack. Refrigerate at least one hour, uncovered.
When ready to cook, preheat oven to 375, and heat oil and butter in 12 in. non-stick frying pan over medium-high, carefully watching to avoid burning the butter. Add chicken. Cook 2-3 minutes, turn and cook 2-3 minutes more, using tongs to protect the crumb coat. Reduce heat to medium to avoid burning, and cook chicken about 5 more minutes, turning as needed. Place on rack after removing paper and lining the bottom of the pan with foil. Sprinkle breasts evenly with cheese.
Place in oven for 5-10 minutes to melt cheese, until lightly browned and bubbling - watch carefully and remove promptly. Tent breasts with foil until ready to serve. Serve with--
PASTA WITH SIMPLE SAUCE
2 cups pasta of choice, such as rigatoni or fusilli "springs"
1 can (14 oz.) diced tomatoes with flavorings (I like the basil, garlic & oregano style)
Splash red wine (optional - can substitute 2 tsp balsamic vinegar or omit altogether)
2 tbsp finely chopped onion
1 clove garlic, minced
Salt, freshly ground pepper to taste
Olive oil
Bring large pot of water to boil and cook pasta according to directions, to al dente texture.
Meanwhile, heat medium saucepan over medium-high heat 2 minutes, then add 1 tbsp olive oil. When hot but not smoking, add onion and garlic, stirring constantly for 4-5 minutes.
Then add remaining ingredients, smashing up tomatoes further with a potato masher, if desired. Adjust heat to a gentle 'bubble', slightly reducing the sauce while pasta cooks.
When pasta is drained, place in large bowl, and add tomato sauce. Pour over the mixture; mix quickly and gently. Divide onto warmed plates; drizzle with about one tsp olive oil per plate (this makes the pasta really silky to taste) and place chicken breasts on top of pasta.
GREEN SALAD WITH PEARS AND ALMONDS
6 cups torn, washed lettuce of choice
2 thin slices red onion, separated into rings
1/2 cup diced celery
1 ripened bosc pear, washed, cored, sliced into 1/2 in. strips (do not peel)
1/2 cup blanched sliced almonds
3 tbsp granulated sugar
Combine 1st 3 ingredients in large bowl, cover and chill.
Meanwhile, spray a 14 inch piece of foil with vegetable oil spray.
In a small skillet, combine almonds and sugar over medium-low heat, stirring constantly. Watch carefully for the sugar to caramelize, continue stirring. Once bubbling and light brown, pour mixture onto the foil and cool. Break into small pieces when able to handle.
A half hour before serving, remove lettuce mixture from refrigerator to warm slightly.
Immediately before serving, add pear slices, almonds, and 1/2 cup of dressing (I use Brianna's Blush Wine Vinaigrette). Mix gently, add salt and pepper as needed, and serve.
This quick bread is from The America's Test Kitchen Family Cookbook, by Christopher Kimball and crew - I always trust their recipes for great results.
CRANBERRY-ORANGE NUT BREAD
2 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2/3 c buttermilk
6 tbsp (3/4 stick) unsalted butter, melted and cooled
1/3 c fresh orange juice (I used concentrate)
1 large egg, lightly beaten
1 tbsp grated orange zest
1 1/2 c fresh cranberries, coarsely chopped
1/2 c pecans, toasted and coarsely chopped
Place oven rack in center of oven; preheat to 375 degrees. Generously coat a 9x5 loaf pan with vegetable oil spray.
Whisk flour, sugar, salt, baking powder, baking soda together in a large bowl. Whisk together buttermilk, melted butter, orange juice, egg, and zest in a second bowl. Gently fold buttermilk mixture into flour mixture until just moistened. Stir in cranberries and nuts - do not overmix.
Scrape batter into prepared pan and place immediately into oven. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 to 60 minutes.
Cool in pan 10 minutes, then turn out onto rack to cool for at least 1 hour before slicing. [I find this bread tastes extra good if made the day before and stored tightly wrapped. It's great spread with a little butter and enjoyed with a cup of tea, too.]
May your pumpkins all burn brightly--
Here's the menu:
Chicken Breasts with Two Cheeses
Pasta with Simple Sauce
Green Salad with Pears and Almonds
Cranberry-Orange Nut Bread
CHICKEN BREASTS WITH TWO CHEESES
2 skinless, boneless breasts, halved and pounded to 1/2 in. thickness
1 egg, lightly beaten
4 tbsp all purpose flour
2 cups fresh breadcrumbs
Parsley, thyme, freshly ground pepper
1/4 cup Asiago cheese, grated
1/2 cup mozzarella cheese, shredded
2 tbsp oil
1 tbsp unsalted butter
Prepare a flat, one inch sided baking pan by placing a rack in pan and topping the rack with parchment or waxed paper.
Place each in a separate shallow bowl: (1) flour; (2) egg; (3) breadcrumbs with parsley, thyme, and pepper to taste.
Dip chicken into each in that same order, patting on crumbs gently. Place on rack. Refrigerate at least one hour, uncovered.
When ready to cook, preheat oven to 375, and heat oil and butter in 12 in. non-stick frying pan over medium-high, carefully watching to avoid burning the butter. Add chicken. Cook 2-3 minutes, turn and cook 2-3 minutes more, using tongs to protect the crumb coat. Reduce heat to medium to avoid burning, and cook chicken about 5 more minutes, turning as needed. Place on rack after removing paper and lining the bottom of the pan with foil. Sprinkle breasts evenly with cheese.
Place in oven for 5-10 minutes to melt cheese, until lightly browned and bubbling - watch carefully and remove promptly. Tent breasts with foil until ready to serve. Serve with--
PASTA WITH SIMPLE SAUCE
2 cups pasta of choice, such as rigatoni or fusilli "springs"
1 can (14 oz.) diced tomatoes with flavorings (I like the basil, garlic & oregano style)
Splash red wine (optional - can substitute 2 tsp balsamic vinegar or omit altogether)
2 tbsp finely chopped onion
1 clove garlic, minced
Salt, freshly ground pepper to taste
Olive oil
Bring large pot of water to boil and cook pasta according to directions, to al dente texture.
Meanwhile, heat medium saucepan over medium-high heat 2 minutes, then add 1 tbsp olive oil. When hot but not smoking, add onion and garlic, stirring constantly for 4-5 minutes.
Then add remaining ingredients, smashing up tomatoes further with a potato masher, if desired. Adjust heat to a gentle 'bubble', slightly reducing the sauce while pasta cooks.
When pasta is drained, place in large bowl, and add tomato sauce. Pour over the mixture; mix quickly and gently. Divide onto warmed plates; drizzle with about one tsp olive oil per plate (this makes the pasta really silky to taste) and place chicken breasts on top of pasta.
GREEN SALAD WITH PEARS AND ALMONDS
6 cups torn, washed lettuce of choice
2 thin slices red onion, separated into rings
1/2 cup diced celery
1 ripened bosc pear, washed, cored, sliced into 1/2 in. strips (do not peel)
1/2 cup blanched sliced almonds
3 tbsp granulated sugar
Combine 1st 3 ingredients in large bowl, cover and chill.
Meanwhile, spray a 14 inch piece of foil with vegetable oil spray.
In a small skillet, combine almonds and sugar over medium-low heat, stirring constantly. Watch carefully for the sugar to caramelize, continue stirring. Once bubbling and light brown, pour mixture onto the foil and cool. Break into small pieces when able to handle.
A half hour before serving, remove lettuce mixture from refrigerator to warm slightly.
Immediately before serving, add pear slices, almonds, and 1/2 cup of dressing (I use Brianna's Blush Wine Vinaigrette). Mix gently, add salt and pepper as needed, and serve.
This quick bread is from The America's Test Kitchen Family Cookbook, by Christopher Kimball and crew - I always trust their recipes for great results.
CRANBERRY-ORANGE NUT BREAD
2 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2/3 c buttermilk
6 tbsp (3/4 stick) unsalted butter, melted and cooled
1/3 c fresh orange juice (I used concentrate)
1 large egg, lightly beaten
1 tbsp grated orange zest
1 1/2 c fresh cranberries, coarsely chopped
1/2 c pecans, toasted and coarsely chopped
Place oven rack in center of oven; preheat to 375 degrees. Generously coat a 9x5 loaf pan with vegetable oil spray.
Whisk flour, sugar, salt, baking powder, baking soda together in a large bowl. Whisk together buttermilk, melted butter, orange juice, egg, and zest in a second bowl. Gently fold buttermilk mixture into flour mixture until just moistened. Stir in cranberries and nuts - do not overmix.
Scrape batter into prepared pan and place immediately into oven. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 to 60 minutes.
Cool in pan 10 minutes, then turn out onto rack to cool for at least 1 hour before slicing. [I find this bread tastes extra good if made the day before and stored tightly wrapped. It's great spread with a little butter and enjoyed with a cup of tea, too.]
May your pumpkins all burn brightly--
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