Chicken Parmigiana

Chicken Breaded with Panko and topped with Parmesan Cheese

Chicken Breasts Bowl Whole Milk As Needed Panko Breading To Taste Herbs: Oregano, Parsley, Garlic, Salt, Pepper As Needed Whole Wheat Flour 1 Egg 1 Teaspoon Milk To Taste Shredded Parmesan From: Mrs. Slats

Preheat oven to 350F -Place thawed chicken in bowl of milk. -Prepare a bowl with the whole wheat flour in it -Prepare a bowl with the egg in it, beaten with the teaspoon of milk. -Prepare a plate with the panko mounded on it. -Prepare a baking dish with a rack in it or above it to hold the chicken above the dish itsself. -Place the chicken in the bowl of flour and thoroughly dredge it. -Move the dredged chicken to the egg, and coat it with that. -Dredge the chicken with the panko and get it thoroughly coated. -Bake the chicken for about 25 minutes. -Sprinkle the parmesan on the baking chicken, and then continue baking until it is done (depending on the thickness of the breasts.

Spaghetti and Pasta

2 tsp Olive oil 1tsp Minced Garlic To taste Oregano, Parsley, Basil, Salt, Pepper, Garlic Powder 1/4 cup Small dice onion As Needed Red Wine or Red Wine Vinegar 1 can Plain tomato sauce 1 tbsp Sugar small can Mushrooms Prepared Spaghetti Noodles, as needed From: Mrs. Slats

- While chicken and parmesan is baking, heat oil in a small pot. -When oil is somewhat hot, add garlic and some of the seasonings you want to do, and the onions. -The mixture will stick to the bottom a little (unless you are using nonstick, but we prefer regular pots) and this is ok. Allow garlic to brown a little. This step is very nicely aromatic. -Deglaze the pot with some of the red wine or vinegar, and remove all the residue from the bottom with it. It should steam up a lot, and smell nice. -Once the residue is up and the pot is completely deglazed, add the tomato sauce. Allow it to just simmer. - Stir in sugar until the mixture tastes less tart and more balanced. For us this was about a tablespoon. - Stir in mushrooms. - Allow all this to simmer while you prepare your noodles, and while the chicken finishes in the oven. Once all the components are done, put the spaghetti on the bottom, the sauce on the spaghetti, and the chicken on top. Add more parmesan as wanted.

Some folks also like to add some mozzarella at the end.

Red Beans and Rice with Andouille

This was very delicious. Only used about half between the four of us. Cut back a little on the cayenne if you do not like heat. Salt it fairly liberally at the end, since it will be slightly bland until you do so.

Red Beans and Rice with Andouille (adaptations in blue)

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Yields: 10 servings (Leftovers!)

Prep Time: 20 minutes (and an overnight soak

Cook Time: 1 hour 30 minutes

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Cutting board and SHARP knife

Stock Pot

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Ingredients

1 lb of red kidney beans (Pinto Beans), soaked overnight, drained 5 Bay Leaves 2 teaspoons dried thyme 2 teaspoons dried oregano ½ teaspoon cayenne pepper ½ teaspoon black pepper one gallon of water

Smoked ham hocks (didn’t have ham hocks. Used a teaspoon of bacon grease. Wishing I could give it more ham flavor) 1 pint of celery, small dice (Doubled, since less ham flavor, same for all other veg) 1 pint of onions, small dice 1 cup of green bell peppers, small dice 4 Garlic cloves (used packaged minced garlic) 1 pound of Andouille, sliced on the bias ¼ inch (6mm) thick (Was not a full pound, substituted Chorizo) Simmered Rice, 2 pints

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1. Combine the spices in the left column and set aside
2. In a heavy bottomed saucepot (I used a stockpot) combine the gallon of water with the ham hocks, beans, celery, onions, bell peppers, garlic and spices.
3. Bring to a boil. Reduce heat and simmer for one hour.
4. Remove the ham hocks from the pot. Separate the meat from the bones and discard the skin, bones, and cartilage. Cut the meat to a medium dice. Add the meat (I omitted all steps relating to the ham hocks, since I had none)and andouille to the slices to the pot and simmer, stirring often, until the beans are very tender and begin to break up, about 30 minutes. Add more water if necessary to prevent beans from burning.
5. Remove the bay leaves and adjust the seasonings.
6. To serve, mound a portion of the rice on a soup plate, and ladle the red beans around it.

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Special Notes

• If served as indicated, not adjusted: Per serving (1/10th of recipe): Calories: 430 | Total fat: 17g | Saturated Fat: 6g | Cholesterol: 45mg | Total Carbohydrates: 48g | Protein: 21g | Vitamin C:30% | Calcium: 10% | Iron: 30%

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Pizza Sauce: Slats

Pizza Sauce (Slats)

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Yields: 24 ounces

Prep Time:

Cook Time:

Original Recipe Source : By the seat of his pants.

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Suggested Hardware:

Sauce Pan Spoon

Knife Cutting Board

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Ingredients

1 Medium Onion, Minced 2 Tablespoons Minced Garlic Robust Red Wine (4 ounces) 15 ounce can Tomato Sauce 6 ounces of tomato paste About a tablespoon of sugar

Tablespoon Olive Oil Equal Portions, Parsley, Oregano, Basil ½ Teaspoon Crushed Red Pepper Salt to taste

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1. Onion, Garlic, Parsley, Oregano, Basil, Red Pepper: Sauteed in the Olive Oil until browned, and the pan is getting some browning.
2. Deglaze with 4 ounces of tart red wine
3. Allow to cook down for about three minutes.
4. Add Tomato Sauce, then stir in Tomato Paste
5. Add Sugar, less if wine is sweeter.
6. Salt to taste, adjust seasonings to taste
7. Simmer until dough is ready, ready to top pizza.

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Special Notes

• Merlot, Cabernet have worked well. Fetzer Merlot made a great flavor profile. Cheap Carlos Rossi Burgundy worked as well.

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