My Menu Blog

• 2 boneless skinless chicken breasts
• 1/2 a cup of plain flour
• a little salt
• a little freshly ground black pepper
• 1 large egg – beaten
• 1/2 a tablespoon of water
• 3/4 of a cup of Panko (Japanese breadcrumbs)
• unsalted butter
• extra virgin olive oil
• 1/2 a cup of freshly grated Parmesan

• 1/2 cup green onion, thinly sliced
• 1 tsp finely chopped garlic
• 2 tbsp Olive oil
• 1 large red bell pepper, diced finely
• 3 cups tomato, seeded and diced
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped parsley
• 1/8 tsp cayenne pepper
• 1/4 tsp black pepper
• 8 ounces dry linguine or spaghetti

1. cook pasta acording to package directions and drain well,
2. while pasta cooks, sautee onion and garlic in oil until soft
3. add bell pepper and sautee until tender-crisp, about 2 minutes
4. stir in tomato and cook over high heat until juices evaporate
5. stir in cheese, parsley, cayenne and black pepper
6. toss with hot pasta
7. serve immediately or at room temperature

4-6 salmon fillets (no skin)
3 tbsp. extra virgin olive oil
Fresh Ground Pepper
¾ cup prepared pesto sauce, refrigerated or fresh homemade
½ cup Parmesan cheese
3 sliced plum tomatoes (optional)

1. Lightly coat baking pan with cooking spray.
2. Place salmon fillets in baking pan and drizzle with olive oil.
3. Apply freshly ground pepper to taste over each fillet.
4. Gently spread pesto sauce over each fillet.
5. Sprinkle Parmesan cheese over each fillet.
6. Optional: Place plum tomatoes slices on each fillet an ssprinkle with additional Parmesan cheese.
7. Bake prepared salmon fillets in 350°F oven for approximately 20 min. or until fish flakes easily with fork.

½ cup butter
¼ cup grated Romano or Parmesan
2 garlic cloves, minced or ½ tsp. garlic powder
½ tsp. dried oregano
1 loaf french bread, halved lengthwise

1. In a small bowl, combine the butter, cheese, galic and oregano; brush onto cut sides of bread.
2. Sprinkly with paprika.
3. Place on an ungreased baking sheet.
4. Broil about 4 in. from heat for 2-3 min. or until lightly toasted.

2½ cups fresh bread crumbs
4 garlic cloves, minced
½ cup chopped fresh parsley
6 tbs. grated Parmesan cheese
¼ cup chopped fresh thyme or 1 tbs. dried thyme
2 tsp. grated lemon peel
½ tsp. salt
6 tbs. butter, melted divided
1 salmon filet (3 to 4 lbs.)

1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well.
2. Add 4 tbs. butter and toss lightly to coat; set aside.
3. Pat salmon dry. Place skin side down in a a greased baking dish.
4. Brush with remaining butter; cover with crumb mixture.
5. Bake at ° for 20-25 min. or until salmon flakes easily with a fork.

Parmesan crusted Tilapia ingredients:
1 cup of parmesan cheese, grated
1/2 cup of flour for the Parmesan flour mix
2 Tilapia fillets (5 or 6 oz each)
flour for dredging
1 egg
1 tablespoon of garlic
1 tablespoon of olive oil
2 tablespoons of white wine
1 tablespoon of capers, drained
1/4 cup of chicken stock
½ lemon
salt
pepper
1 tablespoon of butter

Parmesan crusted Tilapia directions:

• Start by preparing the Parmesan flour mix. Mix parmesan cheese with 1/2 cup of flour in a shallow pan.
• Dredge the Tilapia fillets in plain flour
• Beat the egg slightly
• Shake off any surplus flour from the Tilapia fillets before you dip them in egg.
• Use the Parmesan flour mix to coat the Tilapia fillets.
• Chop the garlic into fine pieces.
• Heat up a non-stick frying pan and pour some of the olive oil into it.
• Place the Parmesan crusted Tilapia fillets in the frying pan and fry them until they are brown on both sides. You will need to turn the fillets over once or twice.
• Remove the Parmesan crusted Tilapia fillets from the pan and keep them warm.
• Add some more olive oil to the pan and sauté the garlic in the oil.
• Add white wine, capers and chicken stock to the frying pan. Squeeze lemon juice from the lemon over the frying pan and season with salt and pepper.
• Allow the sauce to reduce by half
• Remove the sauce from the heat and add the butter
• Place the Parmesan crusted Tilapia fillets on serving dishes and pour sauce over them

¼ cup grated parmesan
2 tablespoons chopped parsley
1 tablespoon fresh basil
2 tablespoons fresh bread crumbs
1 ½ teaspoons grainy mustard
2 tablespoons plus 1 teaspoon unsalted butter
salt
fresh ground pepper
2 chicken breast halves with skin on
1 tablespoon oil

1. heat oven to 450 degrees
2. mix first 6 ingredients together,
3. season well with salt and pepper
4. create pocket under skin of chicken, stuff with stuffing mixture, making sure to disperse evenly under skin
5. place in freezer 5 minutes to firm up
6. heat heavy oven proof pan on stovetop until medium-high heat
7. add oil and remaining butter
8. when butter stops foaming, add chicken breasts, skin side down
9. cook one minutes, move careful not to tear skin, cook total of 4 minutes until skin is well browned
10. cook in oven 10 minutes until no longer pink
11. remove from oven and lest rest 5 minutes under foil tented pan

• 1 cup extra-virgin olive oil, eyeball it
• 2 large cloves cracked garlic, 2 cloves chopped garlic
• 2 medium eggplant, firm
• Coarse salt and black pepper
• 1/2 red onion, chopped
• 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
• 1 small (8-ounce) can tomato sauce
• 4 sub rolls, split
• 1 cup fresh basil leaves, thinly sliced or torn
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound smoked mozzarella, thinly sliced

• Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

can also be served over pasta or plain (no bread)

1½ lbs. Boneless Skinless Chicken Breast
large freezer bag
¼ cup flour
2 tbs. olive oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup Sun-Dried tomatoes in Oil
2 tbs. butter
½ tsp. salt
1/8 tsp. pepper
2 tbs. Parmesan Cheese

1. Cut chicken into 1-in. chunks
2. Place chicken and flour in freezer bag and shake to coat
3. Preheat large sauté pan for 2-3 min. add oil
4. Add chicken and cook 2-3 min. or until chicken begins to brown
5. Stir in wine; reduce heat to medium-low and cook 2-3 min. or until liquid is slightly reduced
6. Remove stems from thyme, keeping leaves only
7. Squeeze juice of ½ lemon over chicken
8. Stir in remaining ingredients (except thyme and cheese)
9. Cover and cook 2-3 min. or until internal temp of chicken reaches 165°F.
10. Remove chicken from heat; stir in thyme and sprinkle with cheese.

1 tbs. olive oil
1 onion, chopped
½ fennel stalk, cut in ¼” slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
2 cans (15 oz. each) cannellini, navy or great northern beans
2 tsp. chopped fresh Italian parsley
½ cup chopped escarole
Ground black pepper to taste
Parmesan cheese to taste
Garlic toast and fennel tops for garnish
One roasted pepper cut into strips

1. In large pot over med. heat, combine oil, onion, fennel, carrots, eggplants and garlic and sauté for 5 min.
2. Add broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 min.
3. Add the parsley and escarole.
4. Simmer for 5 more min. and pepper to taste
5. Garnish with garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.