This recipe is one I’ve had in my files for many years. This fall, I finally converted it to a sourdough recipe, and I love how it turned out! Sourdough Herb Cheese Ring goes perfect with soups or your favorite entrée. Seasoned with herbs and …
My husband loves Philly Cheesesteak Sandwiches. This recipe is a bit unconventional as it includes not only onions, but green peppers, and mushrooms, all mixed together with gooey mozzarella and provolone cheese and placed on a toasted hoagie roll. So yummy!
Chicken Parmesan with Linguine was one of the first “Italian” dishes that I learned to make. I’ll never forget pouring in the wine and thinking how tantalizing the sauce smelled with its crushed tomatoes, garlic, and herbs. And it tasted even better.
I thought it strange to call this recipe Chicken Parmesan when it has very little Parmesan in it. But according to Wikipedia, the name of the dish isn’t about the cheese, it’s about the region where it originated in Parma, Italy. Even more odd, is that you won’t find this dish on an Italian menu. Instead you’ll find Eggplant Parmisiana. The breaded chicken version apparently originated in America, by Italian immigrants who enjoyed the addition of meat, which was also more readily available and affordable.
If you’re going to make fresh linguine, you’ll want to mix it up at the very beginning and let it hang to dry until ready to use in step #6. See my Homemade Pasta Recipe Here.
To begin this recipe, gather all your ingredients and have them close at hand on the counter or table. Prepare the ingredients. Dice the onion and mince the garlic. Shred the mozzarella cheese and set aside until ready to use at the last.
Hand Crush Whole Tomatoes for Optimum Results
Place the plum tomatoes in a large bowl and crush with your hand. I find that crushing your own offers a perfect combination of chunky tomatoes and thick juice.
Using a meat tenderizing mallet, pound the chicken breasts so that they are 1/4 – 1/2″ thick. (I like to place the chicken in a plastic freezer bag to do this, for less mess.)
Heat oil and butter in a large cast-iron skillet or shallow Dutch oven on medium heat. Cook chicken until golden brown, approximately 4-5 minutes on each side. Depending on the size of the chicken, you may need to do this in multiple steps. Place chicken on a plate or tray and cover to keep warm.
Add onion and garlic to the skillet and cook for 2 minutes until translucent. Pour in wine and stir occasionally until reduced by half, 3-4 minutes.
Use Fresh Herbs Whenever You Can for the Freshest Taste
Add to this the hand crushed tomatoes, granulated sugar, salt and black pepper, parsley and basil. I like to use fresh herbs when in season. Allow the sauce to simmer for 20-30 minutes.
Oh, and in case I forget to tell you, always taste your food as it cooks. Sometimes I forget to do that, and then if it’s lacking something, I suddenly remember, “Oh no, I forgot to taste it.” We all need reminders sometimes.
While the sauce simmers, cook the linguine according to package directions to al dente.
Nestle the chicken breasts on top of the sauce and cover each with the shredded mozzarella cheese. Place skillet under broiler and cook for 1-2 minutes until cheese is lightly browned.
Serve sauce and chicken over prepared linguine. Garnish with freshly grated Parmesan and/or basil, if desired. This recipe will serves 4-6 people.
My wine recommendation for this recipe is a nice Chianti or Pinot Noir.
See more Italian Dishes Here. See more Chicken Recipes Here.
Here is a wonderful recipe I make with homemade pasta. Baked Five-Cheese Ravioli has become my husband’s favorite meal. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings: ricotta, cream cheese, mozzarella, provolone, and Parmesan. Oh my! …
I worked long and hard on this Classic Italian Stromboli to get it “just” right. I’m happy to report that this one pleased our family perfectly. Tender, sweet crust. Creamy herb and garlic sauce. Cheese. Pepperoni. Canadian Bacon. More Cheese. So Yummy!
Breakfast Quiche is perfect for a weekend brunch or for a light supper with a salad.
I love this recipe. It’s simple. And very tasty. It’s elegant and pretty enough for special entertaining, such as a Mother’s Day Brunch, or for Christmas or Easter. Yet it’s easy enough to make when you want a light dinner in the spring or summer.
For the Crust:
For the Filling:
Preheat oven to 425 degrees. Combine all-purpose flour and salt in a medium mixing bowl. Cut in shortening with a pastry fork until mixture resembles crumbs. Add cold water in two parts, until dough comes away from the bowl.
On a lightly floured surface, roll dough to fit a 9-in pie plate or quiche pan. Transfer to pie plate. Trim and flute edges.
For filling, brown the sausage in a medium skillet. Allow the sausage to cool for a little bit. Sprinkle sausage in the pie crust.
In a medium bowl, whisk together eggs, half and half, salt, nutmeg, and parsley. Stir in cheese. Pour egg mixture over the sausage.
On lowest rack, bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees. Continue baking for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.
When forming the crust, (which is basically half of my regular pie dough) I like to use a deep pie dish, which holds the filling without coming too close to the brim. A 9-inch quiche or tart pan would also work, if you own one. I don’t, so I just use my big pie dish.
Brown your sausage ahead of time or at the beginning of this process so the sausage has time to cool a bit before being placed on the prepared pastry.
Use Half-and-half rather than whole milk.
Use block or chunk cheese and shred it yourself. It doesn’t take that much extra time to do it yourself, and it tastes so much better.
Bake the quiche on your lowest oven rack. Begin baking at 425 degrees for 15 minutes. Then lower the temperature to 375 and finish baking until quiche has set. Test when a knife inserted in the center comes out clean.
Allow quiche to set for at least 10 minutes before serving. Serve Breakfast Quiche with Blueberry Muffins, Mixed Berry Scones, or Cinnamon Rolls.
See more Breakfast Recipe Ideas Here.
Here’s my take on Chicago-Style Stuffed pizza, a wonderful dish we ate at a family-owned pizzeria in Gunnison, Colorado called Mario’s Pizza. The trick here is lots of layers, and lots of cheese! This pizza takes a lot of ingredients and some effort, but the …
Skillet Pan Pizza is a recipe I love to bake in my Lodge Cast Iron Skillet. The dough bakes up into this thick, tender crust that is NOT greasy. It’s so soft and wonderful.
I received this Weekend Brunch Casserole recipe a long time ago at a 4-H cooking meeting when my girls were young. Lined with a crescent roll crust and topped with chopped ham or pork sausage, eggs, and mozzarella cheese. Simple and delicious. Continue reading Weekend Brunch Casserole
