Parmesan Chicken

This is a simple meal that makes me feel a little fancy.  I like that the chicken is pounded thin and always prefer to use arugula as the greens.  Be sure to use seasoned bread crumbs to avoid bland chicken.  

PARMESAN CHICKEN

• 4-6 boneless, skinless chicken breasts
• 1 cup flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 eggs
• 1 tablespoon water
• 1 1/4 cups seasoned dry bread crumbs 
• 1/2 cup freshly grated Parmesan, plus extra for serving
• butter
• olive oil
• arugula (or other salad greens)

Lemon Vinaigrette

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper

Pound chicken breasts (between two sheets of parchment paper) until they are 1/4-inch thick.  Use either a meat mallet or rolling pin.  

Combine flour, salt, and pepper on a dinner plate.  

On a second plate, beat the eggs with 1 tablespoon water.  

On third plate, combine bread crumbs and 1/2 cup grated Parmesan.    

Coat chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan.  

Cook 2 or 3 chicken breasts on medium low heat for 2-3 minutes on each side, until cooked through.  

Add more butter and oil and cook the rest of the chicken breasts. 

To make lemon vinaigrette, whisk together lemon juice, olive oil, salt and pepper.  

Toss arugula with lemon vinaigrette.  

Place a mound of greens on each hot chicken breast. 

Top with additional Parmesan.  

Source: Ina Garten 

Flank Steak

Flank steak is my favorite kind of steak.  Especially when my mom makes it.  It makes a regular appearance at our Sunday family dinners.  This is the recipe for her marinade.  Mmm, mmm, MMMMMMM!

FLANK STEAK

• 2 pounds flank steak
• 3 tablespoons oil
• 2 tablespoons soy sauce
• 3 tablespoons lemon juice
• 2 tablespoons brown sugar or honey
• 1/4 teaspoon pepper
• 1 teaspoon cumin
• 1 tablespoon onion flakes
• 1 teaspoon garlic powder

Marinate for at least 4 hours (can marinate for up to 10 hours). 


Broil or grill for 10-12 minutes on each side. 


Slice in thin strips. 


Source:  Marsha Porter

Cafe Rio Sweet Pork

I've mentioned my love of Cafe Rio before.  This probably won't be the last time I talk about it.  I made a modified version tonight which included my three favorite Cafe Rio elements:  cilantro lime rice, creamy tomatillo dressing, and the sweet pork.  We had burrito bowls that went something like this from bottom to top:  rice, black beans, pork, pico de gallo, tomatillo dressing, and cotija cheese.  It was pretty much amazing, if I do say so myself.  These flavors create a taste sensation.  I'm so happy I have leftovers for lunch tomorrow.

Coming soon . . . recipe for creamy tomatillo dressing. 

CAFE RIO SWEET PORK

 (Serves 12-15 people)

• 7-8 pounds boneless pork butt or shoulder (use a 3-4 pound roast if you're not making it for a big crowd)
• 4 cups root beer
• 4 (8 ounce) cans tomato sauce
• 4 tablespoons molasses or honey
• 3 teaspoons minced garlic
• 2 cups brown sugar
• 1 teaspoon salt
• pepper to taste
• 4 teaspoons cumin

NOTE:  The above makes A LOT of sauce.  If you're using a small roast, half the sauce.  Or, you can freeze the extra.  I did that this last time and it made things a little quicker and easier. 

Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a small amount of water.

In the morning remove the roast from the crockpot and pull apart with fork, removing fat. (This is not my favorite part, but well worth it in the end.) 

NOTE:  Do not overshred the pork or it will turn mushy. 

Drain all the water from the crockpot. 

Mix rootbeer, tomato sauce, honey, garlic, brown sugar, salt, pepper, and cumin in a bowl and then add it to the crockpot with the shredded pork. 

Cook another 3-4 hours in crockpot on low. (If you don't have this long, an hour or two will do.) 

Serve in a Cafe Rio salad or in burritos or tacos.

Source:  The Girl Who Ate Everything

Steak with Tomato and Cilantro Sauce

I really hate when you get home only to find that you've bought Italian parsley instead of cilantro.  Especially when you bought organic.  UGH.  One just can't be subbed for the other.  Especially when you love cilantro as much as I do.  

The good news was that this was easy and quick and delicious.  I'm not one to just make a steak (sometimes meat intimidates me), which made me even more pleased with the results.  Super simple ingredients and super fast.  It's a winner, people.  Make it.  You won't be sorry.   

NOTE:  The recipe suggested cutting this up and serving it in warm tortillas.  I had it sans tortillas and it was perfect. 

 

STEAK with TOMATO and CILANTRO SAUCE

• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 1 1/4-pound top sirloin steak, about 1 inch thick
• 3 tablespoons olive oil
• 4 large garlic cloves, minced
• 3/4 pound plum tomatoes, seeded, diced (I used grape tomatoes, halved)
• 1 cup chopped fresh cilantro leaves

 

Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper.

 

 

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

 

 

Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare.


Transfer steak to plate.

 

 

Add remaining 1 tablespoon oil to skillet.

 

 

Add garlic and stir 1 minute.

 

 

Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes.

 

 

Season sauce with salt and pepper.


Cut steak crosswise into thin slices.

 

 

Mix any steak juices into sauce. Spoon sauce over steak.


Source:  Epicurious