CHICKEN FRANCAISE

CHICKEN FRANCAISE adapted from RECIPE 30

This recipe is a flavorful pan seared breaded chicken on a rich lemony, tangy butter sauce.  Some call it French because of the wine and butter, some American and even more Italian according to Wikipedia.  What we know for sure is that it is FLAVORFUL!

4 chicken breast steaks
1/3 cup WONDRA flour
2 LARGE eggs
1 tablespoon heavy cream
FRESH chopped Flat Leaf parsley
1/4 cup Parmesan cheese, finely grated
1 cup QUALITY white wine
1 cup chicken stock
2-3 cloves garlic, minced
4 tablespoons avocado oil
4 tablespoons butter
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • Beat eggs in a large shallow dish.
  • Whisk in the heavy cream and FRESH ground salt and pepper.
  • Add half the chopped parsley to the egg mixture.
  • Add Parmesan cheese to egg mixture, mixing well. Set aside.
  • Heat avocado oil and half of the butter in a large skillet over medium-high heat.
  • Dip chicken breasts in the flour, shaking off any excess and then the egg wash and then into flour again.
  • Add chicken to the hot pan and cooking 3-4 minutes per side.
  • Transfer chicken to a hot plate and keep warm.
  • Increase the heat.
  • Add wine and chicken stock, stirring to blend.
  • Add the garlic and lemon juice, cooking several minutes until slightly reduced.
  • Reduce heat to low.
  • Add the remaining chopped parsley and butter, whisking until butter is melted.
  • Return the chicken to the sauce, turning to coat for 30 seconds or so.
  • 
Garnish with parsley sprigs.

NOTE: Use medium sized flattened chicken breasts or thin chicken steaks.

SHEET PAN VINEGAR CHICKEN

SHEET PAN VINEGAR CHICKEN ala Valerie Bertinelli – update ala Tamy
1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons avocado oil
6 boneless, skinless chicken thighs
3/4 teaspoon smoked paprika
FRESH ground sea salt and black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano (the pale green ones – I use Mezetta) olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

  • Preheat the oven to 425°.
  • Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet.
  • Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper.
  • Drizzle the vinegar on top and then roast in the oven about 15 minutes.
  • Toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste.
  • Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 minutes more.
  • Serve the chicken with the vegetables and juices from the baking sheet.
  • Sprinkle with the parsley.

BAKED ASIAGO MEATBALL PARMESAN

BAKED ASIAGO MEATBALL PARMESAN

1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.

PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

Boneless skinless chicken thighs smothered in an easy-to-make creamy tomato basil and spinach sauce.

1 tablespoon avocado oil
4-6 LARGE boneless, skinless chicken thin breasts
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup + 2 tablespoons WONDRA flour
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons tomato pesto (Barilla or Classico)
1 cup tomato sauce
2-3 garlic cloves, minced
1/2 cup heavy cream
1 1/2 cups fresh spinach leaves
4-6 leaves fresh basil, chiffonaded
2 tablespoons chopped flat leaf parsely
1/4 cup grated Parmesan cheese

  • In a large skillet heat avocado oil over medium heat.
  • Generously season chicken thighs with FRESH ground salt and pepper.
  • Dredge in 1/4 cup WONDRA flour.
  • Add to hot oil and cook for 2 minutes until the top side is nicely seared.
  • Flip over to the other side and sear for 2 more minutes on medium heat.
  • Remove the chicken from the skillet to a plate and keep warm.
  • Add garlic to pan and cook 30 seconds or so until fragrant.
  • Add chicken broth, tomato pesto, tomato paste and heavy cream to skillet.
  • Bring to a SLOW boil, stirring regularly.
  • Reduce heat to low simmer.
  • Taste the sauce and add more salt and adjust seasoning as needed.
  • Melt 2 tablespoons of butter and whisk together with 2 tablespoons of reserved flour dredge until smooth.
  • Whisk into sauce until smooth.
  • Add fresh spinach, parsley and fresh basil, stirring until spinach wilts and reduces in volume.
  • Add chicken to sauce, turning to coat, increasing heat to medium for a minute or 2 to reheat chicken.
  • Serve over pasta and spoon the sauce over the pasta and chicken.
  • Top with grated Parmesan cheese.

SPINACH ARTICHOKE RAVIOLI LASAGNA

SPINACH ARTICHOKE RAVIOLI LASAGNA  Yields 8 servings

This is a GREAT and super EASY shortcut lasagna that packs an extra punch of flavor!

3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons WONDRA flour
2 1/4 cups WHOLE milk
2 ounces cream cheese, softened
2 cups shredded mozzarella, divided
1/4 cup freshly grated Parmesan
1-14 ounce jar marinated artichoke hearts, drained (see notes) and chopped
2 cups frozen spinach, defrosted, drained WELL and chopped
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 pounds frozen cheese ravioli (see notes)
FRESH ground sea salt and black pepper
2 tablespoons freshly chopped parsley

  • Preheat oven to 375°.
  • Melt butter in a large skillet over medium heat.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly.
  • Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan.
  • Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
  • Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper.
  • Remove from heat. 
  • Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish or lasagna pan.
  • Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce and a thin layer of cheese.
  • Repeat with remaining ravioli, most of the remaining sauce and another thin layer of cheese.
  • Top with remaining sauce and cheese.
  • Bake 30 minutes, until sauce is bubbling and ravioli are tender.
  • If you’d like the top to be more golden, broil on high for 1-2 minutes.
  • Garnish with parsley and serve.

NOTES:

  • I drain and save the oil marinade to use for future meals.
  • I usually prepare half again as much sauce because we like it saucy 😀
  • By having a choice on the ravioli, it can easily be vegetarian or protein packed with a meat 😀

STUFFED SHELLS

STUFFED SHELLS
24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

STUFFING
1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

TOMATO SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

ASSEMBLY

  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.

NOTES:

  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.

LASAGNA with MEATY SAUCE

LASAGNA with MEATY SAUCE serves 12
1-1/2 pounds ground beef
1 pound ground pork
1 small white onion, diced
3 cloves garlic, minced
2 – 14.5 ounce cans whole tomatoes
2 – 6 ounce cans tomato paste
2 + 2 tablespoons dried parsley
2 teaspoons garden gourmet Italian herbs
1 teaspoon garden gourmet basil
FRESH ground sea salt and black pepper, to taste
1 1/2 cups lowfat cottage cheese
1 1/2 cups low-fat ricotta cheese
2 LARGE eggs, beaten
1/2 cup FRESH grated Parmesan cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced or grated Mozzarella Cheese

1 – 10 ounce package lasagna noodles
salt
olive oil

  • Bring a large pot of water to a boil.
  • Preheat oven to 350°.

 

  • Over medium high heat, brown the ground beef and ground pork.
  • Add onion and garlic, cooking until meat is browned and onion is softened.
  • Drain off half the fat.
  • Add the tomatoes, tomato paste, 2 tablespoons parsley, Italian herbs and basil.
  • Season with salt and pepper, to taste.
  • Simmer 30-45 minutes.

 

  • In a medium bowl, mix cottage cheese, ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and a teaspoon salt.
  • Stir together well. Set aside.

 

  • Add a generous amount of salt and a drizzle of olive oil to the boiling water.
  • Cook lasagna until JUST “al dente” – DO NOT OVERCOOK!
  • Drain.

ASSEMBLY

  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles and spread evenly.
  • Cover cottage cheese and ricotta mixture with a layer of mozzarella cheese.
  • Spoon a little less than half the meat sauce mixture over the top.
  • Repeat, ending with meat sauce mixture.
  • Sprinkle top generously with extra Parmesan and a bit of the Mozzarella.
  • Bake 20-30 minutes until top is hot and bubbly.

Italian Garlic Sausage Pink Alfredo Homemade Pizza ~ Favorite Ingredient Friday

I developed this recipe February 27, 2009 when we first moved from the west coast to the Upper Peninsula.  We really couldn’t find a pizza that came even close to what we liked so I tried hard to mimic our favorite Round Table pizza, their Italian Garlic Supreme.  It has been in need of a picture update for many years and I think I finally got a great picture when I made it last week during our stay at home stint.

ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

CRUST
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast

  • Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
  • Gradually add the flour and olive oil until well blended.
  • When the mixture gets too heavy to mix, start kneading the dough with your hands.
  • Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
  • Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
  • Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

TOPPINGS
Enough pepperoni to cover pizza
Enough crumbled cooked sausage to cover dough
Thinly sliced mushrooms
Thinly sliced green onions
1 tomato, diced small
2/3 cup grated mozzarella

  • Coat dough with a layer of sauce
  • Evenly sprinkle the crumbled sausage over the sauce
  • Follow with the mushrooms, green onions and tomatoes
  • Evenly sprinkle the cheese over it all
  • Top with the pepperoni
  • Bake the pizza at 400-450° F for about 20-25 minutes until the crust is golden.


final blog signature.

CHICKEN PARMIGIANO

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe! Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO

4 boneless, skinless chicken breasts
2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/2 cup Italian bread crumbs
1/4 cup powdered Parmesan cheese
4 slices Provolone cheese
1/2 cup shredded Parmesan cheese
Marinara

  • Pound the chicken to 1/2″ to ensure even cooking. If the chicken breasts are extra large, you can cut them in half before breading. I can often find thin sliced chicken steaks that are perfect from the get go.
  • Pat dry.
  • Set up dredging station with beaten eggs in one bowl, Wonder flour in another and bread crumbs and Parmesan mixture in the 3rd bowl.
  • Dip into the beaten eggs and then the Wonder flour.
  • Dip again into egg mixture and then the breading Parmesan mixture.
  • Press the breading onto the chicken to help it adhere.
  • Heat butter and oil in cast iron skillet until melted.
  • Brown the chicken breasts 2 minutes on each side.
  • Place chicken breasts in a casserole dish and top with marinara sauce, Provolone and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmesan!

CHICKEN PARMESAN BUNDLES

Don’t you just love social media and the recipes floating around? 😀 I usually have to change them up a bit in method or ingredients to meet our likes, but the concepts are awesome.

CHICKEN PARMESAN BUNDLES serves 4-6
1 1/4 pounds chicken tenderloins (8-10)
FRESH ground sea salt and tri-color pepper
3 tablespoons butter
2 ounces mozzarella cheese (see notes)
1 can (8 ounces) refrigerated crescent dinner rolls
Grated Parmesan cheese
1 cup marinara sauce

  • Heat oven to 375°.
  • Spray cookie sheet with cooking spray and set aside.
  • Generously season chicken with salt and pepper.
  • Melt 3 tablespoons of the butter over medium-high heat in large skillet.
  • Sear chicken in butter 5-6 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly.
  • Cut mozzarella cheese into 8 pieces.
  • Cut small slits in side of each chicken tenderloin and insert piece of mozzarella cheese.
  • Unroll dough; separating into 8 triangles.
  • Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken.
  • Brush crescents with remaining melted butter from skillet drippings.
  • Top each with Parmesan cheese.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve with warm marinara sauce for dipping.

NOTES: String cheese works GREAT if you cut the stick in half and then slice each half lengthwise.

WHITE MISO CREAM SAUCE PASTA

PASTA with MISO CREAM SAUCE

8 ounces uncooked pasta (see note), prepared per package directions
1 1/2 cups WHOLE milk
1/4 cup WONDRA flour
4 tablespoons white miso
1 1/2 cup chicken stock
FRESH ground black pepper, to taste
1 tablespoon avocado oil
1 pound Italian sausage, cooked and crumbled small
1 tablespoon butter
2 cups heirloom grape tomatoes, halved
1 cup frozen corn, thawed
1 cup marinated artichokes, drained and chopped
2 teaspoon chopped thyme
4 cloves garlic minced
1 1/2 cups baby spinach leaves, optional
18-20 mini mozzarella balls, halved or quartered
Torn basil leaves for garnish

  • Place 1/2 cup of milk in deep bowl.
  • Whisk in flour and miso until smooth.

 

  • Add remaining milk and stock to saucepan. Bring to a SLOW boil over medium-high heat.
  • Whisk in flour mixture and reduce heat. Simmer 4-5 minutes until slightly thick.
  • Add pepper.

 

  • Heat oil and butter in skillet over high heat.
  • Add tomatoes, stirring and cooking 2 minutes until beginning to char and pop.
  • Add thyme and garlic, cooking 1 minute more.
  • Add spinach, cooking 2 minutes more until wilted.
  • Remove from heat.

 

  • Add pasta sauce and half the cheese to the skillet, tossing to combine.
  • Serve in pasta bowls.
  • Top with remaining cheese pieces and torn basil.

NOTE: Any pasta works with this recipe!