Air fryer Chicken Parmesan

This air fryer chicken parmesan  dinner can be on your table in 30 minutes, if your using prepared marinara sauce.

What do I mean prepared??? Here is Italian  restaurant cooking 101. Marinara sauce is used in many Italian recipes, so when I make it, I make more than I need, and freeze it in different size containers  for ready made meals.

If you don’t want to make your own marinara you can use store bought. Making your own marinara is so easy you’ll want to make it often.

Here’s how easy it is:  Marinara Sauce recipe……In a stock pot in 4 tablespoons of olive oil saute one bunch of chopped Italian parsley, with one chopped onion and 4 tablespoons of chopped garlic saute until limp add in 3  15 oz cans chopped tomatoes and 3 15 oz cans of tomato sauce, and 2 cans of  water simmer covered for 2 hours, that’s it restaurant quality marinara sauce made in your kitchen!!!

What Is An Air fryer

An air fryer is a counter top kitchen appliance that uses convection to circulate hot air around food to cook it. It produces a fried look and taste without the oil.

Hot air rushes down and around food placed in a fryer style basket. This rapid circulation makes the food crisp, much like deep frying. with a lot less guilt.

Let me tell you I was skeptical, until I tried it this Air fry chicken parmesan recipe. Guess what, this recipe made me a believer in air frying. The chicken was crispy and tender

Here’s a few tips:

• Refrigerate the chicken after coating with the bread crumbs it helps the bread crumbs stick to the chicken
• It helps if the chicken is cut in uniform pieces to insure even heating
• Pre heat the air fryer
• Bring chicken to room temperature before frying

You can also make your own Italian flavored bread crumbs. You know that stale bread that’s about to turn a different color? Don’t toss it, put it your food processor add in 1 cup parmesan cheese to every 3 cups of bread crumbs,

add  1 tablespoon each garlic, onion powder, fresh chopped Italian parsley, thyme and oregano.

There you have it, homemade Italian bread crumbs that you can freeze for ready use. the chicken parmesan can be frozen too, for weeknight family meals or

unexpected company is coming, and I need  easy, quick and delicious right now!!!

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!!

Ingredients

• !/2 lbs. linguine
• 4 skinless boneless chicken breast
• 2 cups Italian seasoned bread crumbs
• 1 cup grated Parmesan cheese
• 1 egg
• salt and pepper to taste
• 4 cups prepared marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

 

1. turn air fryer to 4oo degrees
2. Cook pasta according to package directions reserving 1 cup of the pasta water
3. Mean while salt and pepper chicken
4. Mix the Parmesan cheese with the bread crumbs
5. Dip the chicken breast in the  slightly beaten egg then the breadcrumbs
6. Air fry the chicken breast for 10 minutes
7.  Add shredded mozzarella on top of the chicken breast
8. Air fry 5 minutes longer or until cheese is melted
9. Heat the prepared marinara if sauce is too thick add reserved pasta water
10. Toss pasta with marinara
11. Top each chicken breast with the marinara and additional parmesan…..ENJOY!!!!

Tetrazzini is not Italian, it’s an American dish named after the Italian opera star Luisa Tetrazzini.

It  is usually made with diced poultry or seafood with mushrooms in a butter/ cream  and cheese sauce.

My chicken sausage Tetrazzini is a comforting casserole that is prefect for a dinner party or family meal.

It has savory chicken sausage, and pasta tossed together with mushrooms, garlic in a creamy,

cheesy sauce  baked to a golden, gooey  goodness all your family and friends will love bake

it in this 13 x 9 oven to table pretty white casserole dish it will look lovely on the table and it makes for hands serving, your family

and friends can serve themselves, not to mention less pots and pans to wash…YEPEEE!!!

Even though my Tetrazzini pasta is made with Italian flavored chicken sausage, don’t be afraid to use

chicken breast, Make it even easier if you need to, use precooked store-bought rotisserie chicken.

As am writing this I think shaved sirloin steak would be delicious in this recipe.

I take the casings of the sausage, and break it into large bite size pieces, you can leave the casings on,

and cut the sausage in slices.

This chicken sausage tetrazzini pasta casserole is easy   looks pretty on any table, served on pretty plates

or serve it family style in one bowl it’s decade enough for Saturday night  company’s coming dinners.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped  garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake  30 minutes or until top is golden and bubbly

….ENJOY!!!!

 

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Ingredients serves 4

1 Lbs.  linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped  garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake  30 minutes or until top is golden and bubbly

….ENJOY!!!!

 

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MAKE THIS,

Chicken parmesan, when your craving classic Italian, but need it to be simple and quick.

The secret to this extra cheesy parmesan chicken? I use equal parts of cheese and bread crumbs,

to coat the chicken, before oven frying it.

When oven frying the important thing to keep in mind…

the oven and pan need to be smoking hot before you put the chicken on it.

If it’s not you’ll have more bread crumbs on the pan than on the chicken.

Another tip…if you refrigerate the chicken after breading, the bread crumbs stick to the chicken better.

This is a great family meal to serve any day of the week, but fancy enough for your next Saturday dinner party.

It’s delicious and looks pretty on any table, not to mention almost everyone loves Italian.  I like to use this 3.3 casserole dish to bake the chicken,

and serve it in this uncovered  8 x 8   casserole dish .

This dish will be your go-to-recipe when serving family and friends.

If you make a complete meal, precook some penne or rigatoni pasta, toss it with the marinara,

top it with chicken and bake, for a baked pasta meal.

You’ll want to make extra, this chicken parmesan dinner is great for next day reheats or freeze it for ready make meals

I use home made marinara sauce, it’s simple to make your own,

Saute 1 chopped onion. 2 tablespoons of garlic and a bunch of Italian parsley

until opaque, add 2 15 oz. cans crushed tomatoes and 2 cans tomato sauce,  and 2 cans of water simmer covered for 1 hour, remove from fire add 1 bunch chopped basil and 1/2 stick of butter.

This is my go to recipe when I want a whole family pleasing meal, or I want to feed a crowd.. It’s prefect for those holiday get- together s when you want a meal that you put in the oven,

and forget about.

PRO TIP

Don’t overcook the pasta if using it, run it under cold water to stop the cooking process, it will finish cooking in the oven.

So excited to be sharing this easy Italian recipe with you today, It’s a family favorite!!!!

Restaurant style recipes, simplified for the home cook…..Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 pint marinara  sauce

1/3 cup olive oil

4 skinless, boneless chicken breast

2 cups seasoned Italian bread crumbs

1 Tablespoon chopped Italian parsley

2 cups Parmesan cheese

1 cup shredded mozzarella

Salt and pepper to taste

Instruction

Preheat oven to 400 degrees

Heat oil on a cookie sheet till smoking hot

Meal while mix egg with milk

Mix parmesan, Italian parsley and bread crumbs together

Salt and pepper the chicken

Dip first in egg then in bread crumb mixture

Fry chicken in oven till golden turning once to brown on both sides

Remove chicken

Line bottom of casserole pan with marmara sauce

Place chicken on top

Cover with maranara sauce

Sprinkle with parmesan and cheese

Bake covered in  a casserole dish at 375 degree oven  30 minutes uncover add mozzarella last 10 minutes

…ENJOY!!!

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

The holidays are coming up fast, and my time is short and to do list list long,

to make it easy for holiday gathering I like these super easy and delicious chicken bites.

They come together in less then 30 minutes, and from one recipe you get two different taste,

one hot and tangy, the other,  full of Italian flavorings, that you can dip in a marinara sauce or my cool ranch dressing.

I serve them with crispy celery sticks, ranch dressing and marinara sauce. Thy’re prefect for football Sundays or

Saturday afternoon tea.

They’re oven fried so you don’t have to feel guilty about eating more then you planned, I don’t.

In fact I eat one or two plain, right out of the oven, they can be addicting.

I use boneless skin lees chicken breast, you can use chicken thighs if that fits your taste.

I also like to use my toaster oven for this recipe, in fact I use my toaster oven more then my regular oven. Amazon has a lot to choose from the saving not having to heat a large oven is well worth the cost.

I use my everyday!!!!!

https://amzn.to/2Nx0AVV

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/3 cup olive oil 2 tablespoons butter

4 skinless, boneless 6 oz chicken breast cut into large cube

2 cups bread crumbs

1 cup Parmesan cheese

1 tablespoon each dried chili powder, cumin,  garlic, oregano, Italian seasoning

2 eggs slightly beaten

1/3 cup milk

Instruction

Salt and pepper chicken

cut into chunks

mix egg and milk together

add seasonings and parmesan to bread crumbs

Dip chicken into egg mixture then bread crumb mixture until well coated

Heat oil and butter in a cookie sheet in a 425 degree oven until smoking hot

Add chicken fry  until golden brown about 15 minutes turning to brown evenly

Remove from heat

Roll half in a mixture of 1 cup grated parmesan cheese, 1 tablespoon powdered garlic and 1 tablespoon dried Italian herbs

Roll the rest in a mixture of 1/2 cup hot sauce, 1/4 cup melted butter, and 1 tablespoon Italian herbs

Top with parmesan and Italian parsley……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Good by October….. Hello November

This is  the tradition at our house on Halloween Eve, chicken chili with crispy polenta croutons.

It’s a kinda of feel good, cozy comforting meal to welcome in the colder November  temperatures.

I lighten it up by using chicken breast, this recipe works if you want to use the traditional ground beef, or chicken thighs.

I like to use boneless, skinless

This chicken and mushroom casserole can be cooked on the stove or in the oven.

It’s easy, uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

Casseroles usually consist of meat,or fish, various vegetables, and a starchy binder.

They save time and are an easy way to feed a crowd. you can ,cook it on the stove top or in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

I used chicken broth to de glaze the pan you can use a dry white wine if you like.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

I used my cast iron skillet, I find it sears the chicken best, and can be cooked on the stove top or put into the oven, or you can use a casserole dish as shown.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic,onions,  pasilla peppers, and tomatoes  in a rustic sauce with melt in your mouth chicken.

I topped it with polenta croutons, avocado and cilantro and doused it with lime juice at the end.

For the polenta croutons I used Trader Joe”s log polenta, cut it into cubes coated with with olive oil, salt , pepper and fried it.

It’s a family favorite  it’s easy and by now you know my favorite way to cook, Yes!!!One Pan!!!!!Oh Happy happy me!!!!

Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/3 cup olive oil 2 tablespoons butter

4 skinless, boneless 6 oz chicken breast

2 chopped onions

2 chopped pasilla chili  peppers

1 can red kidney beans

1 can white beans

1 tablespoon each chili powder, cumin, chopped garlic, oregano, cilantro

1 teaspoon each red pepper flakes and cayene pepper

2 cans diced tomatoes undrained

2 cups chicken broth

salt and pepper to taste

Instruction

Salt and pepper chicken

cut into chunks

Heat oil and butter

Add chicken saute until golden

Add onion and garlic  and pasilla peppers saute until opaque

De glaze pan with chicken broth

Add rest of ingredients simmer covered on stove top 45 minutes or 1 hour in 400 degree oven

Top with your favorite toppings

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

At this time of year I’am thinking  cozy, comforting casseroles. What is a casserole?

It’s a kinda of stew cooked in a deep pan used both to cook and serve.

This chicken and mushroom casserole can be cooked on the stove or in the oven.

It’s easy, uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

Casseroles usually consist of meat,or fish, various vegetables, and a starchy binder.

They save time and are an easy way to feed a crowd. you can ,cook it on the stove top or in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

Coating the chicken with flour is the binder and thickens the sauce to a light smooth consistency.

You can also add a 1/4 stick of butter at the end for a richer sauce.

I used chicken broth to de glaze the pan you can use a dry white wine if you like.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

I used my cast iron skillet, I find it sears the chicken best, and can be cooked on the stove top or put into the oven.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic,onions,  and mushrooms  in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up

the sauce. Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 copped onion

2 chopped carrots

8 oz shopped mushrooms

1 10 oz can tomato sauce

1 cup chicken stock

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

6 sprigs of thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides

Add mushrooms saute until opaque

De glaze pan with chicken broth

Add rest of ingredients simmer covered on stove top 45 minutes or 1 hour in 400 degree oven

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Authentic chicken cacciatore is an Italian classic, the ultimate comfort food.

Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken tenders, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds.

Garlic,onions, carrots, mushrooms  and olives in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it up to three months for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells fill your home with comfort and warmth, and me with childhood

memories of my Mama’s chicken cacciatore meals on many Sundays!!!

Keep it simple, keep it fresh, keep it delicious, customize to make it your own.

Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe thats my favorite part.

Happy Day My Dears…Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Authentic chicken cacciatore is an Italian classic, the ultimate comfort food.

Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken tenders, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds.

Garlic,onions, carrots, mushrooms  and olives in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it up to three months for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells fill your home with comfort and warmth, and me with childhood

memories of my Mama’s chicken cacciatore meals on many Sundays!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 copped onion

2 chopped carrots

8 oz shopped mushrooms

1 cup Mediterranean pitted olives

1 red and 1 green sliced peppers

1 28 oz. can crushed tomatoes

1 10 oz can tomato sauce

1 cup chicken stock

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

6 sprigs of thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides remove from skillet

Add additional oil and saute peppers until crisp tender

Add  rest of ingredients

Simmer covered  30 minutes

Garnish with parsley, basil and ENJOY!!!!……

 

 

 

 

 

 

 

 

 

 

 

 

Good Morning,

As much as I like pretty plated food, that looks like a work of art, not to be eaten, most of the time

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours.

This is one of those recipes, it comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions.

This recipe was inspired by the classic chicken Cordon Bleu  recipe. in that recipe the chicken is stuffed

with ham and swiss cheese, breaded and either fried or baked .

In this recipe I reversed the order, by topping the chicken with the stuffing, and cooking it on the stove top.

Another method you can use, cook it on the stove top up to the point of returning the chicken to the pan

and finishing cooking it in a 375 degree oven the last 15 minutes. if you use the stove top and oven method

It frees up the watch time and you get to join your guest and enjoy the meal you cooked and listen to the raves!!!! Enjoy my friends!!!!

Cooking at home restaurant style!!!!!!!!

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 boneless, skinless chicken breast

4 slices prosciutto

4 slices swiss cheese

4 potatoes thinly sliced

4 cups spinach chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley,  thyme, and sage

2 Tbs. each olive oil and butter

Instruction

Heat oil and butter

Brown salt and peppered chicken breast

remove chicken

Wrap prosciutto around  chicken breast set aside

add onion  garlic,  potatoes  saute until  potatoes are golden brown

Add heavy whipping cream, chicken stock and parmesan cheese

return chicken to pan

Add spinach and herbs

Simmer   10 minutes longer

Add the swiss cheese last 5 minutes to melt

…… Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Seriously, this is what my dreams are made of, A quick, easy, delicious meal the whole family likes. that’s a win win.

I wanted a recipe like that, that doesn’t take hours to prepare and the whole family would like. This creamy, lemon, butter chicken has ingredients

even the  picky eater will like, who doesn’t like butter and cream? Another great thing about this recipe, it only has a few ingredients, you probably

have in your kitchen. I used rigatoni, if you don’t like rigatoni use pasta  you like, my  recipes are customizable to fit your life style and taste.

This recipe works well with shrimp, if you don’t like chicken or want to change it up.

it’s a quick and easy recipe that doesn’t have to be saved for special occasions. It comes together in  half a hour, doesn’t use ingredients

you can’t pronounce,  let only know what they are. This recipe uses  recognizable, mostly on hand ingredients.

In my kitchen, I use the same ingredients in many different recipes, saving trips to the store and cutting down on waste.

This creamy, skillet chicken dinner is delicious on it’s own, add your favorite pasta, and you have a show stopper.

I used rigatoni, you can use any pasta you like.

Remember, on my YouTube channel I go over the basics of cooking pasta, it takes a little” know how” to perfectly cooked pasta.

it’s not as easy as it looks to cook it El Dente, without it being raw, or over cooking it to the point of mush.

When cooking Pasta salt the water, add a tablespoon of oil to keep it from sticking, have enough water in the pot to keep the pasta moving freely.

To stop the cooking process after cooking, run the pasta under cold water, this method is good  too if your going to use the pasta later.

This is how we did it in the restaurant, cooked the pasta El Dente, ran it inder cold water, portion it out. when i got an order

in drop the that was in a strainer, in the boiling water for a few seconds to warm it up, it”s as fresh as you just made it.

Keep it simple, keep it fresh, keep it delicious, customize to make it your own by changing the protein and your choice of pasta

Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe thats my favorite part.

Happy Day My Dears…Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lb cooked rigatoni

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

Rind from two lemons

Lemon juice from two lemons

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides remove from skillet

Add heavy whipping cream, chicken stock, lemon juice and rind

Simmer until thickens about 10 minutes

Return chicken to pan

Simmer 5 minutes more

Toss rigatoni with sauce top with chicken, sprinkle generously with Parmesan and Italian parsley

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These meatballs are Mama’s traditional  recipe reconstruct to fit my lifestyle and taste, using ground chicken breast.

It’s a simple recipe that comes together in 30 minutes if you have the marinara on hand.

Like most of my recipes I make more than I need and freeze it for quick last minute lunches or dinners.

The marinara sauce freezes well,  I try to always have it on hand. I will share the marinara recipe on a later post.

A couple things to remember when mixing  the meat into the other ingredients don’t over mix or overcook, both lead to tough hard meatballs.

A case in point to the last sentence, a new prep cook was mixing the mixture in the dough mixer,  and explained why the meatballs were terrible.

There is no nice way to put it, they were not good. Mama would mot be happy with me using chicken, but she would understand, bad meatballs she wouldn’t.

When cooking don’t over cook, the meatballs are cooked twice first roasted then in the sauce.

Roasting the meatballs adds another depth of flavor and beautiful color color. I try to use my handy- dandy toaster oven whenever I can.

I don’t like turning on my oven every time I need to toast something, my toaster oven is one of my most used small kitchen appliances,

if you don’t have one they’re well worth the 100.00 dollars they cost.

This is another custom-able recipe, if you like the traditional use a high grade ground beef, or a mixture of chicken, beef, or veal.

Experiment,  food and cooking is mean’t to be fun and enjoyable, I have simplified and give you made ahead tips to make cooking a journey, not a destination

always learning, always finding new ingredients to satisfy our changing life style and diet…..Have Fun!!!

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. ground chicken breast

3 french slider rolls

1 cup shredded mozzarella

1 cup bread crumbs

1/2 cup chopped  Italian parsley

1/2 cup grated Parmesan

1 egg

2 Tbs. each chopped garlic and onion

Salt and pepper to taste( I used 1 Tbs. salt 1 Tsp pepper

4 cups marinara sauce

Sliced pepperoni and  onion

Instructions

Mix egg, bread crumbs, parsley,  garlic, onion, parmesan  salt and pepper ending with the meat

Shape into golf size balls Roast in a preheated 350 oven until light golden brown about 10 minutes

Cook an additional 20 minutes in simmering homemade marinara sauce ( recipe coming soon).

Fill french rolls with meatballs top with pepperoni, onion, cheese and marinara  toast in a 350 degree oven until bread id golden brown and cheese is melted.