| Joanna Aislinn Author of Romance Love at Its Sweetest. |
Some of my favorite recipes. Try them and let me know what you think!
Like what you see? Visit my blog where I recently added RECIPE CENTRAL, a
page dedicated to--you guessed it: more quick and easy recipes!
Cooking: I can take it or leave it and much prefer the latter. How people spend hours in
the kitchen just for fun is beyond me, though I do get the creative component. Prep time
for this particular recipe isn’t bad: once the chicken breast is cut and pounded (which you
can purchase already done, as cutlet) and breaded, the rest is pretty quick. Depending on
how much you’re making, you could always have a few frying pans going at once. (If
making ahead, layer the chicken into an oblong baking dish and cover with foil or glass
cover. When reheating, either place cold dish in a cold oven and then turn the oven on OR
make sure to bring your baking dish to room temperature before placing in a preheated
oven--375 degrees Fahrenheit should do it, 20-30 minutes, or until chicken is heated through).
JN’s Rosemary Wine Chicken
Ingredients:
• 1 pound boneless chicken breast, cut and pounded into cutlet (1/4-1/2-inch thick, depending on your
preference)
• 1 egg, beaten lightly (add some salt and a little parsley for extra flavor)
• seasoned bread crumbs
• oregano, salt, pepper, grated parmesan cheese, and/or adobo to taste (mixed into bread crumbs)
• olive or canola oil for frying (my choices--use what you like!)
Dip chicken in egg and dredge in bread crumbs. Fry until golden on both sides. Remove from pan and
drain on paper towel-lined plate. Set aside until all chicken is done. (Don’t worry if it’s not cooked
through. Chicken will finish cooking with next step.)
If using a non-stick frying pan, wipe out with paper towels. (Wash a stainless steel pan before next step.)
Return chicken to pan. (If make ahead, you can skip this step and layer chicken in a baking dish).
Mix the following ingredients in a bowl or cup:
• 1 cup of water, heated
• single serving of chicken bouillon (prepackaged chicken broth can be substituted for these two ingredients);
• ½ cup white wine (any kind, including supermarket cooking, wine will do)
• dollop of butter or margarine (to taste)
• dollop of extra virgin olive oil (to taste)
• rosemary, to taste (This is a pretty potent herb. A little goes a long way. Use less if dried vs. fresh)
Pour into frying pan. Over medium heat, bring to a boil. Cover tightly, reduce heat and allow to simmer
at least fifteen minutes, until heated through. Let sit several minutes before uncovering pan. Serve directly
from pan or transfer chicken to a deep dish and pour liquid over chicken. (If making ahead, pour liquid
directly into baking pan and cover. Store in refrigerator 1-2-days then heat in oven as directed above.)
Let me know what you think!
Here's another:
Zucchini pie
(This is a Bisquick recipe, at its very best when I make it with my husband's zucchini, freshly picked from
his garden!)
Ingredients:
4 cups zucchini, thinly sliced (not shredded)
½ cup chopped onion
½ cup grated (parmesan) cheese
¼-½ cup (olive) oil (just a preference)
1 tsp. oregano
2 tbsp chopped parsley (pref. fresh)
dash of pepper
salt to taste
3 eggs, slightly beaten
1 cup (reduced fat) Bisquick
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients in a large bowl until moistened. Bake in 9-inch
pie pan for 45-60 minutes (or until top is golden brown).
NOTE: Any ingredients listed in parentheses are simply my preference. Similar ingredients (i.e., corn oil)
may be substituted. Enjoy!! Recipe may also be increased by 50% and baked in a 13 x 9 pan for
approximately the same amount of time.
And another:
Zucchini/pumpkin flower fritters
a large mixing bowl full of flowers, stamen removed, washed and drained on dishtowels
2-4 heaping tablespoons white flour
1/2 tsp baking powder
2-4 tablespoons Parmesan cheese (or grated cheese of choice)
fresh basil or parsley (or both)
salt and pepper to taste
water
one egg
olive or canola oil for frying
Coat bottom of frying pan with oil and heat over medium-high flame until hot but not burned. (A
non-stick pan is best.) Mix flour, baking powder, cheese, herbs, salt and pepper with just enough water to
make a smooth creamy paste (stirred to the consistency of very soft frosting). Add egg and stir until smooth.
Fold in flowers, mixing gently until well coated with batter. Drop mixture by large
spoonfuls into oil * (about 3-4 patties will fit in a 12-inch pan). Fry each side until golden--turn
down heat if egg seems to be cooking too fast--you don't want it to burn.) Transfer fritters to
paper-towel lined plate. Serve hot and enjoy a true delicacy!
*For best taste change oil after frying two batches. Another scrumptious tip: thin the batter with water so that it's
almost runny. Dip blossom one at a time then fry--crispier and even more delectable than the fritter (though I doubt I'd
EVER turn down a fritter, lol). And for a little more variety, check out Tammy's Greek take on this recipe at my blog!
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