Chicken Parmesan

The Recipe: From Cook This; Not That cookbook.

The Food: Husband prefers chicken parm made on frozen chicken patties. While this would be easier, I love this homemade version. And it's really not that hard. It's totally, totally worth it.

What You Need:
1 lb package of chicken breasts (3 breasts)
salt and pepper
1 egg, beaten
1 C bread crumbs
2 T grated parmesan cheese (the kind in the shakey bottle)
1/2 T Italian seasoning
olive oil
1 jar tomato sauce
1/2 C shredded mozzarella cheese
1 lb pasta (linguine, spaghetti, or fettuccine are good choices) 

Your Turn:
Crack the egg into a bowl and beat it a bit.

In another bowl, mix 1 C bread crumbs, 2 T parmesan cheese, and 1/2 T Italian seasoning. 

Slice each chicken breast like it's an uncut hamburger bun, making two thinner pieces of meat out of it. Alternately, you can use a meat mallet to pound the breasts thinner, but I think slicing it is better.

Sprinkle salt and pepper on both sides of each slice of meat.

Cover the bottom of a large skillet with a thin layer of olive oil. Turn on the heat to medium. 

Start a pot of water boiling for your pasta.

Dip each piece of chicken in the egg, then in the bread crumb mixture. Place the breaded chicken pieces on a plate.

Place the chicken pieces in the hot oil for several minutes, until the side in the oil is browned and crispy. Flip when you feel it's right. Let them cook several more minutes on the other side. When you think they're done, take out the thickest one, and slice it in the middle. If it's still pink, give them more time on either side or both sides, depending which side is darker. You need to make sure they're cooked all the way through.

Your pasta water may be boiling by now. Add the pasta and cook to al dente.

When you're sure the chicken pieces are done, transfer them to a baking sheet. Spoon some pasta sauce on each one, and then sprinkle a generous amount of mozzarella cheese on top. Place the sheet in the oven under the broiler for about 4 minutes, until cheese is bubbly and browning.

Heat up some additional sauce to serve with the pasta and the chicken parm.

Chili

The Recipe: From Cook This; Not That.

The Food: Husband doesn't even like chili, but he likes this.

What You Need:
1 T olive oil
1 large onion, chopped
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 heaping T chili powder
1/8 tsp ground cinnamon
2 bay leaves
1 lb ground turkey (or ground beef)
2 T tomato paste
1 oz dark chocolate (1 piece)
1 bottle or can of beer
1 can diced tomatoes, with juices (I like the petite diced)
1 can pinto beans, rinsed and drained
1 can white beans, rinsed and drained
1 can corn, rinsed and drained
salt and pepper to taste

Your Turn:
Chop the onion and toss it into a large stock pot in which your olive oil is already heating up. Mince the garlic and add that too.

Cook about 5 minutes over medium heat.

Add the 1 tsp cumin, 1/2 tsp oregano, 2 heaping T chili powder, 1/8 tsp cinnamon and 2 bay leaves. Cook until fragrant, about 3 more minutes.

Add ground turkey and 2 T tomato paste and stir with a wooden spoon. Cook until turkey is no longer pink, stirring occasionally.

Add 1 oz dark chocolate, 1 bottle beer, and the can of diced tomatoes. Turn heat to low, cover, and simmer about 30 - 45 minutes.

After it's cooked at least 30 minutes, it's a good time to throw it in the crock pot for a few hours if you have the time. Add the beans and corn, drained and rinsed, and let it cook in the crock pot on low for as long as you're able. (You can add any combination of beans and/or corn, as you prefer. Husband doesn't like beans, so I only do one can of pinto along with a can of corn. Substituting black beans for one of the types - or even just adding it - would be really good too!) An hour or two is good; all day works too. If you can't manage this, just add the beans and corn at this point, and simmer on low for a little longer, until it's all hot through.

Add salt and pepper. (Don't forget this like I often do!) Start with a small amount, taste, and add more as needed. You can also add hot sauce, if you like.

Serve over hot white rice with shredded cheddar cheese on top. Also yummy with tortilla chips!