2 boneless chicken breasts
1 tsp salt
2 oz shredded mozzarella
2 oz shredded fontina
1 tbsp flour
1.5 oz grated parmesan
0.5 cup panko bread crumbs
0.5 tsp garlic powder
0.25 tsp oregano
0.25 tsp pepper
1/3 cup vegetable oil
0.25 cup fresh basil
8 oz thin linguini Preparation
Crush the garlic. Half the chicken breasts horizontally and hammer into 0.5-inch thick cutlets. Sprinkle each side of the chicken with 1/8 tsp salt and let sit for 20 minutes at room temperature.
Heat 1 tbsp oil over medium heat, add garlic, salt, oregano, pepper flakes. Cook for 30 seconds. Add tomatoes and sugar. Bring to a simmer and simmer for 20 minutes, until thickened. Stir in fresh chopped basil, salt, pepper, and 1 tbsp extra virgin olive oil.
Mix mozzarella and fontina. Set aside.
Adjust oven rack 4 inches from broiler and preheat brolier on low.
Whisk egg and flour together. In a separate bowl combine panko, garlic powder, pepper, oregano and freshly-grated parmesan.
Pat chicken dry and drench in egg mix. Coat in Parmesan mix. Transfer to a large plate and repeat with others.
Heat oil in a large nonstick skillet on medium high, until shimmering. Cook the cutlets two-by-two, until bottoms are crispy and golden. Turn and cook other side as well.
Transfer to paper towels , then onto a baking sheet with a cookie rack on it. Sprinkle tops with mozzarella mix. Broil until cheese is just browned and melted.Sprinkle with basil, top with sauce, and serve on top of cooked pasta tossed with the remaining sauce.
This was an incredibly delicious, fruity and fresh cake. It is moist, but not as dense as a traditional cheese cake. Ingredients
0.5 cup sugar
6 tbsp melted butter
1 cup ricotta
1 cup sour cream
1 tsp vanilla
0.75 cup flour
0.5 tsp salt
1.25 tsp baking powder
1.5 cup fresh or frozen blueberries
Preheat oven to 350 F. Grease an 8-inch springform pan, pinching some nonstick parchment paper to the bottom (for easy removal).
Beat eggs and sugar until smooth.
Add the melted butter, ricotta, sour cream, vanilla extract. Beat until well-combined.
Add the flour, salt, and baking powder. Stir or beat gently until combined. Pour the batter into the pan.
Sprinkle the berries evenly on the top. Bake the cake for 50 minutes, until tester inserted into the middle comes out clean.
Remove cake from oven, sprinkle top heavily with cinnamon sugar. Allow to rest at room temperature for 30 minutes. Serve warm.
Tarragon has become a rather popular herb Hungary-wide. To day, I have only ever tried it in soups. This recipe was the evidence that it's an amazing addition to roasted chicken as well. This dish is super easy and absolutely delicious.
1.5 lb small potatoes
1 yellow onion
2 tbsp olive oil
0.5 cup water
0.25 cup mayo
2 tbsp dijon mustard
4 chicken thighs
a few tbsp chopped tarragon
Preheat oven to 450F, with rack in the middle. Wash potatoes, slice onion into thin slices. Add potatoes, onion, oil and water to an oven-proof skillet with lid. Season with salt and pepper and toss together.
Mix the mayo and the mustard in a small bowl. Coat the chicken thigh with the mix. Place them on top of the potato mix. Sprinkle with salt.
Place the pan without a lid into the oven and cook for 45 minutes.
Sprinkle with tarragon and serve on a separate platter, removing potatoes and chicken from excess juices. Season with more salt as necessary.
Another version on the yogurt-cucumber salad so popular in many different cuisines. This one is Indian-style. The above picture is with an Indian-style relish replacing the fresh ingredients. It was also rather delicious.
1 cup yogurt
1 cup chopped, seeded cucumber
2 tbsp chopped fresh cilantro
2 tsp chopped green onions
0.25 tsp ground coriander
0.25 tsp ground cumin
Mix all ingredients in a bowl. Chill until ready to serve.
A super-flavorful, tummy-warming dish. Easy to prepare, and delicious with some yogurt to top.
1 tbsp paprika
2 tsp cumin
1 tsp cardamom
0.25 tsp cinnamon
1.5 lb chicken thighs
1 head garlic
2 tbsp butter
1 large onion
2 tbsp tomato paste
4 cups water
0.5 lb carrots
15 oz can chickpeas
3 oz spinach
1 cup fresh cilantro
3 tbsp lemon juice
Mix the paprika, cumin, cardamom, cinnamon, 2 tsp salt, 0.5 tsp black pepper. Save half of the spice mix and toss the other half with the chicken thighs cut into 1-inch chunks.
Peel an entire had of garlic. Dice the onion. Cut the carrots lengthwise and cut into 0.5-inch pieces. Tear spinach into 1-2-inch pieces.
In a cast iron pot over medium high heat, melt the butter. Add the onion and cook until lightly browned.
Add the tomato paste and the remaining spice mixture and cook for 1-minute, stirring well. Add the water and bring to a boil. Add the chicken and the garlic, with the cut part facing down. Cover and simmer on low heat for an hour.
Add the carrots and simmer for another 30 minutes. Stir in the drained chickpeas and the spinach.
Cook for 5 minutes.
Stir in chopped, fresh cilantro, the lemon juice, and season with salt and pepper. Serve with yogurt.