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Cooking at Village

Month

May 2016

Chicken Cutlet Parm

We decided to get jiggy and go with a classic. Just a basic chicken parm recipe that is very easy to follow and quick to finish.

Ingredients:

  •   canola oil cooking spray
  • 1/2 cup water
  • 1 egg, beaten
  • 1 1/2 cups bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 6 skinless, boneless chicken breast halves
  • 2 cups spaghetti sauce
  • 1 cup shredded mozzarella cheese

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
  3. Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
  4. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

 

This recipe ended up coming out dumb nice. It’s real simple, has great flavor, and filling as well. It’s cool we were able to make such a satisfying meal in such a small amount of time. The fact that the chicken breasts were baked in the oven instead of being pan fried helped save time as well. The seasoning was on point without being overwhelming. Basically, this food was wild crazy mad nice.

 

SUGAR COOKIES

Ingredients:

2-3/4 cups all purpose flour

1 teaspoon baking soda

1. Cup softened butter

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 egg

Directions:

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

How it went:

Cookies were aight. The dough balls we cooked were too big. They didn’t cook right; we had to keep pushing them down. In the end the inside was cooked and the outside was burned or the outside was just right and the inside wasn’t cooked through. I old suggest that people throw a dash of cinimon in there in the future just to spice it up a little. Also use smaller dough balls that are maybe less Bally and a little bit flatter for better cooking.

Tomato Sauce (1st Version)

Basic Tomato Sauce 

Recipe courtesy of Mario Batali
Total Time:
1 hr 

Prep:
15 min
Cook:
45 min 

Yield:4 cups 

Level:Easy 

Ingredients

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)
ADD CHECKED ITEMS TO GROCERY LIST

Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve

. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate

amount of sauce. Garnish with basil leaves and cheese, if using.
Modifications we made after.

Blended the tomatoes 

Fresh basil

Red pepper (flakes)

Bay leaf 

Reduced sauce for longer

Upped the (amount) carrots

The sauce was fine, but our sauce is on like a godly level. IF GODS ATE SAUCE, THIS WOULD BE THE SAUCE THEY EAT.

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