“Monsters are real, and ghosts are real too. They live inside us, and sometimes, they win.” ~ Stephen King

Ah Lawd. I’ve created a monster.

My getting back in the kitchen has made my husband come to expect some new dish nightly.

Well. I hate it for him. Lol.

But it’s not too bad when you can whip up something fairly simple – this recipe included.

BTW – we are going out to eat tonight.

Chicken Parmesan

  • 4 chicken cutlets
  • 3 tablespoons olive oil
  • 1 jar ( oz) marinara sauce
  • 2 cups flour
  • 2 cups breadcrumbs
  • 2 eggs and 1 teaspoon water, whisked together
  • 10 oz spaghetti noodles, cooked
  • 1 1/2 cups shredded mozzarella cheese
  • dried basil for garnish
  • salt/pepper

Preheat oven to 350º.

Season both sides of chicken with salt and pepper. Dredge chicken in flour (both sides), shake off excess. Then dredge in egg mixture (both sides), shake off excess. Finally, dredge in breadcrumbs (both sides) and press into chicken.

Heat oil in large skillet over medium high heat. Brown chicken on both sides (3-4 minutes a side or until cooked through). Remove to paper towel lined plate to remove excess oil.

Place cooked noodles in a greased 9×13 baking dish. Top with marinara, reserving 1 cup to top chicken. Arrange chicken breasts on top of noodles, followed by remaining sauce across the chicken. Evenly sprinkle cheese on top of chicken.

Baked uncovered for around 10-15 minutes or until cheese is melted and slightly browned.

Sprinkle with basil before serving.

 

-abp

 

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“One man’s poison ivy is another man’s spinach.” ~ George Ade

Ok, so I’ve been MIA for a little bit.

I have a good excuse – I was out of town for close to a week and as I’ve explained before I am not one of those people who claims to be able to do it all.

I can’t and I know it.

So what is takes to get everything taken care of to get out of town and everything it takes to get it all straightened out when you get back has kept me busy.

I’m pretty much back in the swing of things so tonight I am making Shrimp Scampi with Roasted Peppers and Spinach.

This is a Publix Apron Meal that I ran across while making this weeks grocery list.

Shrimp Scampi with Roasted Red Peppers and Spinach

  • 3 cloves garlic, crushed
  • 1 oz parmesan cheese, shredded
  • 8 oz linguene
  • 2 Tbs olive oil
  • 1/2 cup Gia Russa sweet pepper bruschetta topping
  • 12 oz shrimp, peeled and deveined
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1/2 cup chicken broth
  • 3 Tbs butter
  • 6 oz baby spinach

Cook and drain pasta.

pasta

Saute garlic in oil until it slightly browns.

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Add shrimp, topping, pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Cook and stir for 1 minute.

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Add broth and cook for 2-3 minutes or until reduced by half and shrimp are pink and opaque.

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Reduce heat to low and add in butter, spinach, cheese and remaining salt and pepper. Cook and stir until butter and cheese is melted and spinach is wilted.

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Add in pasta, stir to coat and heat through.

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Serve and spinkle with a little extra cheese.

Scrimp Scampi with Roasted Peppers and SpinachScrimp Scampi with Roasted Red Peppers and Spinach.  pooreamy.com

I found it odd that this shrimp scampi did not have lemon in it and to be honest, I missed it.  I would add a couple tablespoons of lemon juice to the next batch.

Hope everyone’s week has started out well!

-abp