The combination of dried porcini and fresh shiitake mushrooms gives this sauce a rich and earthy flavor. If you would like to make this pasta dish vegetarian then make sure to use vegetable broth in place of chicken broth.
I absolutely love this pork tenderloin dish. If you would rather use sweet potatoes then by all means go for it. Oh, and here’s a good tip for peeling ginger. To remove the ginger skin easily, just scrape with the edge of a spoon. It’s that simple!
If you would rather have your potatoes extra-crispy, then return the pan to the oven while the chicken is resting.
This spanakopita inspired dish is a great vegetarian main or a hearty side for meat or chicken.
This dish is pure comfort food! It’s so easy to make and comes together quickly. It’s nearly impossible to mess this recipe up. Serve Chicken Parmigiana by itself or over cooked pasta.
The first time that I had squash blossoms was in Italy about 15 years ago. They were stuffed with ricotta and deep-fried. They were so good that when we came back from our trip my son, who was in his early teens then, grew squash for the blossoms so that he could recreate what we had experienced in Italy. Here is a unique squash blossom recipe that is sure to be a big hit with family and friends.
Cashew Fried Chicken Breasts
I had some leftover cashews and thought they would make a nice fried chicken crust. These chicken breasts turned out absolutely delicious.
INGREDIENTS
1/2 Cup Unbleached Flour
1 Cup Finely Chopped Cashews
1/2 Cup Panko Breadcrumbs
2 Beaten Eggs
2 Tablespoons Milk
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Large Chicken Breasts
Olive Oil For Frying
In a plastic bag combine flour, kosher salt and pepper. Add chicken breasts, shaking to coat. In a medium-size bowl combine beaten eggs and milk. In a separate medium-size bowl combine breadcrumbs and chopped cashews. Remove chicken breast and coat in egg mixture and then in cashew mixture. In a large-size heavy skillet heat 1/4 to 1/2 inch olive oil over a medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add coated chicken to skillet making sure not to crowd skillet. Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat and cover tightly with a lid. Cook for 15 minutes. Uncover and cook for 10 minutes more or until chicken is no longer pink (170 degrees). Remove from skillet and drain on paper towels. Transfer chicken to serving platter and serve warm. Serves 2
© Victoria Hart Glavin
Okra & Corn Maque Choux
Maque choux is a traditional dish of southern Louisiana similar to succotash. It is believed that the name of this dish is a Cajun French translation of the Native American name.
INGREDIENTS
1/4 Pound Diced Spicy Smoked Sausage
1/2 Cup Chopped Sweet Onion
1/2 Cup Chopped Green Bell Pepper
3 Minced Garlic Cloves
3 Cups Corn Kernels
1 Cup Sliced Fresh Okra
1 Cup Peeled, Seeded, Diced Tomatoes
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large-size skillet sauté sausage over a medium-high heat for 3 minutes until browned. Add onions, bell pepper, and garlic to sausage in skillet. Sauté for 5 minutes until vegetables are tender. Add corn, okra, and tomatoes to mixture in skillet. Cook, stirring often, for 10 minutes. Season with kosher salt and pepper. Transfer to serving dish and serve warm. Serves 6
© Victoria Hart Glavin
Mac & Chèvre
Here is a new twist of traditional Mac & Cheese. I’ve used chèvre instead of cheddar for a delicious French style dish. Change up your weeknight menu with my Mac & Chèvre.
INGREDIENTS
8 Ounces Macaroni or Cavatappi
8 Ounces Diced Chèvre
1 1/2 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3/4 Cup Whole Milk
1/2 Cup Heavy Cream
Dash of Hot Sauce
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Chives (Optional)
Prepare pasta according to package directions. Drain and reserve. Cut cheese into chunks (make sure to remove any rind). In a large-size sauté pan, melt butter over a medium-high heat and stir in flour until combined. Gradually add milk and cream. Whisk until mixture is smooth for about 2 to 3 minutes. Reduce heat to low, and add cheese, hot sauce, kosher salt, pepper, and chives, stirring until cheese melts. Remove from heat. Stir in pasta. Transfer to serving bowl and serve warm. Serves 4
Crusty Parmesan Chicken
For chicken that is crunchy and delicious hot or cold, try this quick and easy oven-fried version. The recipe multiplies easily to feed a crowd.
INGREDIENTS
1 Cup Dry Bread Crumbs
1/2 Cup Grated Parmesan Cheese
1/2 Teaspoon Paprika
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Freshly Chopped Parsley
5 Tablespoons Butter
4 to 6 Chicken Breasts (About 3 Pounds)
Preheat your oven to 350° F. In a medium-size bowl, stir together the bread crumbs, Parmesan cheese, paprika, garlic powder, kosher salt, pepper, and parsley. In a large-size sauté pan, over a medium heat, melt the butter. Dip the chicken breasts in the butter, and then roll in the breadcrumb mixture. Place the chicken, skin side up, in a parchment paper lined baking dish. Arrange the chicken breasts so they don’t touch. Place into the oven and bake for 1 hour or until the juices run clear. Remove from the oven. To serve warm, wrap in foil and transport in a container designed to hold the heat. To serve cold, let cool slightly, cover loosely with foil, and refrigerate until well chilled. Transport in a cooler. Serve 4
