Steve Rose's Chicken Cutlets Parmesan

Ingredients:

• 5 chicken breast - thin, halve chicken breasts
• 1 egg beaten
• 3 cups seasoned breadcrumbs, enough to coat chicken
• 1 cup parmesan cheese
• 1 bag shredded mozzarella, or shred fresh yourself
• ⅓ cup Olive Oil

Directions: 1. Soak cut and cleaned chicken breasts in the beaten egg for 10 minutes.
2. Coat chicken breasts in breadcrumbs, so all sides are covered.
3. In a large sauté pan, heat up thin layer of Olive Oil.
4. Fry breaded chicken breasts in olive oil until they are a medium golden brown color.
5. Remove from pan and place breasts in a corning ware dish 1 layer deep.
6. Sprinkle chicken breasts with Parmesan Cheese, then a 2nd layer of shredded mozzarella.
7. Cover with tin foil and back at 350º for 20 minutes.
8. Uncover the breasts and continue to bake for 10 more minutes.

(Serves 5)

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Light Turkey Meatballs

Ingredients:

• 3 slices whole-wheat bread
• ¼ cup milk, whole
• 1 ½ lbs. turkey, ground (93% lean, dark meat)
• 3 scallions finely chopped
• 2 garlic, small cloves, minced
• 2 tablespoons parsley, fresh, chopped
• 1 large egg
• 1 ½ teaspoons salt
• ½ teaspoon pepper, freshly ground

Directions: 1. Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.

2. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.

3. With hands, form mixture into balls, each equal to 2 level table-spoons; arrange in a single layer on a rimmed baking sheet lined with parchment or wax paper.

To Freeze:
Place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

To Cook:
In a skillet, heat 1 tablespoon olive oil over medium-high. Cook frozen meatballs until browned, 5 to 7 minutes. Add 1 1/2 cups store-bough marinara sauce and 1/2 cup water; cook until heated through, 5 minutes. Cook 8 ounce whole-wheat spaghetti; toss with sauce.

(Serves 8)

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Prune and Olive Chicken

 

"A taste of the Mediterranean in one delicious baked chicken dish. Note: This is a classic Chicken Mirabella recipe."

Ingredients:

• 2 whole Chickens, Cut up into parts
• ½ cup Olive Oil
• ½ cup Red Wine Vinegar
• ½ cup Cilantro
• 1 teaspoon Salt
• ½ teaspoon Pepper
• ¼ cup Oregano
• ½ cup Dried Prunes, cut into quaters
• 1 7 oz. jar Stuffed Olives, no juice
• 1 Bay Leaf
• 1 cup Brown Sugar
• 1 Whole Garlic, peeled and sliced

Directions: 1. Marinate all in large bowl or Zip-lock bag at least 1 hour-(I keep overnight in refrigerator)

2. Put all in a nice big roasting pan and bake at 350 degrees for 1 hour.
- Sprinkle with some wine turn over and bake a little longer sprinlke with a little more wine on this side and you are done.

(Serves 6)

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Best Tuna Melt (new Jersey Diner Style)

 

"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."

Ingredients:

• 2 ounce) (6 cans solid white tuna in water, drained
• ¼ cup mayonnaise
• ¼ cup finely chopped celery
• 1 ½ tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• ¾ teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices Swiss cheese
• paprika, for garnish

Directions: 1. Preheat the oven broiler.


2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.


3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.


4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

(Serves 4)

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Bass (or Tilapia) with Garlic Sauce

Ingredients:

• 1 pound Fish Filets, per person
• 2 tablespoons Vegetable Oil
• ¼ cup Water
• ¼ cup Vermouth
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• 4 cloves Garlic, minced
• 2 tablespoons Parsley, chopped
• ½ Lemon, cut into wedges

Directions: 1. In a bowl combine:
Water, Vermouth, Salt, Pepper and minced Garlic
2. Cut fish crosswise into 4 equal pieces.
or Separated filets into individual pieces
3. Heat oil in a large nonstick skillet over high heat.
4. Add fish, and cook 1 minute.
5. Turn fish over; gradually add bowl of ingredients (water through garlic) to skillet.
6. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
7. Remove fish from skillet; set aside, and keep warm.
8. Cook the vermouth mixture over high heat 1 minute or until slightly thickened.
9. Pour over fish; sprinkle with parsley.

(Serves --)

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Banana Banana Bread or Muffins

Ingredients:

• 2 cups Flour, Can exchange 1/2 cup for Whole Wheat Flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup brown sugar
• 2 eggs, beaten
• 2 ⅓ cups bananas, mashed, overripe

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Or for Muffins, use cupcake or muffin liners.

2. In a large bowl, combine flour, baking soda and salt.

3. In a separate bowl or mixer, cream together butter and brown sugar.
Stir in eggs and mashed bananas until well blended.

4. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

(Serves 8)

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