Roasting a chicken is something I do about every 10 days. It’s a great meal that is not hard to make and usually will give you leftovers for at least one other meal and a carcass to make your own stock, which leads to even more meals. Some people feel intimidated about cooking a whole bird and want it to come out nice and crispy like it does when you go out to eat. It’s easier to do than you think and Marcus Samuelsson did a great blog post today with some recommendations on what you should do and a couple of recipes to boot. Check it out!
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I’ve had a few people ask me about sandwich recipes and trying to find some new ones. I am always on the lookout for a new sandwich recipe since it’s one of my favorite meals. They are perfect for busy weeknights, but you like to be able to vary things and offer some that are new and different. I happen to catch this one from Williams-Sonoma a few days ago and it sounded too good to pass up. We all love chicken parmesan, so why not have it on a sandwich that’s a Panini?
Chicken Parmesan Panini
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 cup vegetable oil, plus more for brushing
4 sandwich rolls, split (I am using ciabatta rolls, a personal favorite)
3/4 cup all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
3/4 cup finely grated Parmigiano-Reggiano cheese
1 1/3 cups shredded mozzarella cheese
1/4 cup thinly sliced fresh basil
1 cup tomato sauce
Butterfly the chicken breasts, cut each one in half, and pound to 1/4-inch thickness. Season with salt and pepper.
In a large skillet over medium heat, warm the 1 cup of oil to 350 degrees. Brush the rolls on both sides with oil. Preheat an electric Panini press to medium. Line a baking sheet with paper towels.
Put the flour and the eggs in separate breading trays or bowls. in another tray or bowl, stir together the breadcrumbs and the Parmigiano-Reggiano cheese. Dredge the chicken in the flour, shaking off the excess. Dip the chicken into the eggs, letting the excess drip off. Place the chicken in the breadcrumb mixture, pressing gently so the crumbs adhere.
Place 2 chicken pieces in the hot oil in the skillet and fry, turning once, until golden and crisp, about 3 minutes total. Transfer the chicken to the paper towel-lined baking sheet. Repeat to fry the remaining chicken.
Place 1 piece of chicken on the bottom of each roll and top with 1/3 cup mozzarella, 1 tablespoon of basil and 1/4 cup tomato sauce. Cover with the top halves of the rolls. Place two of the sandwiches on the preheated panini press, close the lid and cook until the cheese has melted, about 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat to cook the remaining sandwiches. Serve immediately.
You could make several sides to go with the sandwiches, like a simple salad, or a little bit of pasta. I personally think the salad is perfect to go along side of the sandwich. Either by themselves or with a side, I think they make a great, easy meal. If you don’t have a panini press, no big deal, You could just make these as sandwiches or heat them in a skillet like you would a grilled cheese sandwich.
That’s today’s simple dinner. Tomorrow night I am making Turkey Chili, so you can check back for that one. It’s a family favorite around here and I always make extra to freeze some for another day. Make sure to come back tomorrow to check out the recipe. Until then, enjoy your evening and enjoy your meal!
Nix those suspicions that good, homemade food comes with an exorbitant price tag. We found exactly the opposite, actually. If we roll up our sleeves and make homemade pasta, cookies, or just about any other food, it costs a whole lot less than buying the pre-made versions. Not to mention the pride of putting a from-scratch meal on the table.
Here’s the answer I received from America’s Test Kitchen via video to see what the best cut of roast beef to get is. Nice of them to answer me!
For those who are into making homemade pizza, you can join Mark Bittman tomorrow, April 18th at 3 PM EST to on the New York Times’ Facebook page for a question and answer session about making pizza. Mark Bittman is one of my favorite cookbook authors and the author of “How To Make Everything.” Check it out if you get the chance.
Sorry I didn’t get to blog this weekend;work just got in the way I guess. Anyway, for now, here are 5 recipes from Williams-Sonoma to use in your slow cooker for spring. Each one looks tasty and delicious, so give them a try. I’ll be back tomorrow with my roast beef dinner. See you then!
For much of my childhood I was a latchkey kid. Both parents worked, and several times every week I would come home to a note that read:
Crock Pot is in the fridge. Plug in on high. Love, Mom.
We used our slow cooker a significant amount. Chicken or beef. I don't really remember anything thing else, but we had a variety of recipes with chicken or beef.
This is such a delicious and E-A-S-Y side dish that is on the healthier side when it comes to potatoes. The great thing about this dish is you can tailor it to your taste buds. You can add more or less of each ingredient which is great when you are trying to scale back on the amount of potatoes/seasoning you are eating or great to make the taste geared to your favorite flavors.
For anyone who loves BBQ chicken, this is a perf dish. It is flavorful, colorful and combines the best ingredients. Doesn't take too long to make, and is sure to be a hit. This is Sav's original recipe, combining BBQ and mexi food and flavor into one quesi... So delish.
What you need:
1 chicken breast (per quesadilla)
Shredded cheddar cheese…
Now that summer has quickly started, we are definitely looking for those recipes that are perfect for this time of year. This is a fresh dish that will delight those taste buds in the summer heat. And one of our favorite aspects of the dish, it is incredibly HEALTHY! It has a mixture of fresh veggies, protein, and light seasoning that is perfection.