Crispy Chicken Parm

Here is a quick meal, believe it or not that you should be able to prepare in under 28 minutes.

You were probably waiting all summer for this.....

INGREDIENTS:

4 chicken breasts, pounded 1/2" thick

kosher salt

Freshly ground black pepper

1 1/2 c. panko bread crumbs

1/2 c. grated Parmesan

2 large eggs, beaten

2 tbsp. extra-virgin olive oil

2 tbsp. canola oil

4 oz. fresh mozzarella, thinly sliced

1 1/2 c. marinara sauce, store-bought or homemade

1 c. grape tomatoes, halved

1/4 c. chopped basil, plus more for garnish

DIRECTIONS:

1. Preheat oven to 400 degrees F and line baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, combine panko and Parmesan and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on prepared baking sheet.
2. Heat olive oil and canola oil in large, ovenproof skillet over medium-high heat. Working in batches, add breaded chicken and cook until golden, 3 to 4 minutes per side. Cover each chicken breast with slice of mozzarella and transfer to oven until mozzarella is melted and chicken is cooked through, about 10 minutes.
3. Meanwhile, warm sauce on stovetop and stir in tomatoes and basil.
4. Spoon sauce over chicken and garnish with fresh basil. Serve with green salad or a side of sautéed spinach.

There now does that look hard? It's not if you go shopping the day before and have all of the ingredients ready when you get home...

Enjoy!   Eat well my friends!

SouthWest Salsa Burger

Happy Labor Day...The last holiday of the summer....No one wants summer to end on a bad note,I know I don't.. So why not go out with a bang? If you’re hosting an end-of-summer cookout or a burger bash over Labor Day weekend, So I've got you covered with this recipe for  an outstanding cheeseburgers


INGREDIENTS:

• 1/4 Cup finely chopped shallots
• 3/8 Teaspoons salt
• 1/4 Teaspoon ground chipotle chile pepper
• 1/8 Teaspoon black pepper
• 1 Pound 90 percent lean ground sirloin
• 1/4 Cup refrigerated fresh salsa, divided
• Cooking spray
• 4 slices reduced-fat Monterey Jack cheese
• 4 Boston lettuce leaves
• 4 hamburger buns, toasted

DIRECTIONS:

 This burger includes a tender sirloin patty made with shallots and spicy chili powder topped with all of the trimmings — and then some. We like to think of this as a beef burrito slammed inside a hamburger bun, with salsa, jalapeños, and Monterey Jack cheese.


Combine first 5 ingredients and 2 tablespoons salsa in a medium bowl. Divide mixture into 4 equal portions, shaping each into a ½-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.

Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

Place 1 lettuce leaf on bottom 1/2 of each bun; top with 1 patty, 1 ½ teaspoons salsa, and bun top.

Not Hard at all...ENJOY!  Eat Well my friends!

Cold Spanish Tomato Soup

It's the end of Summer. As the days wind down...I present something new...A cold soup, which I don't usually endorse...but which I think you should humor me and try just the same..

It's actually called Salmorejo... It is a very typical cold tomato soup from the south of Spain. It's similar to gazpacho, but creamier, thicker, and more flavorful. The soup is perfect to bring to a party, as it can be made ahead of time.

Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. The ham contributes flavor, the bread adds the crunchiness, and the egg gives the whole thing some texture. Make sure to invest in good ham, high-quality olive oil, and very ripe tomatoes.

INGREDIENTS:

• 2pounds ripe tomatoes
• 2 garlic cloves
• 3 slices of white sandwich bread or country bread
• 1/2cup extra-virgin olive oil
• 1teaspoon salt
• 1tablespoon cider vinegar

Garnish

• 2tablespoons chopped Serrano ham (or prosciutto)
• 1 hard boiled egg, chopped
• Croutons

DIRECTIONS:

1. Bring 2 quarts of water to a boil in a medium saucepan. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30 seconds, in small batches. This makes removing the skin much easier.
2. Peel and quarter the tomatoes, then put them in a blender. Add the garlic cloves. Soak the bread in water for a few seconds, squeeze it with your hands, and add it to the blender. Purée until smooth, about 3 minutes depending on your blender.
3. Open the blender and add the oil, salt ,and vinegar. Put the top on the blender and purée for 10 more seconds. Pour the soup into a bowl and refrigerate for at least 2 hours.
4. Serve in individual soup bowls and garnish with croutons, Serrano ham, and hard boiled egg. Drizzle with olive oil. 

ENJOY!  EAT WELL MY FRIENDS!