Chicken Parmesan is one of my many favourite dinners. It is filling and oh so satisfying. You can make your own favourite tomato sauce or use my recipe. However, a good quality Parmesan and mozzarella cheese is a must! It gives this meal an over the top flavour and the cheeses give a melted deliciousness that is beyond compare.
I have wanted to use our fine china that we received as a wedding gift for a while now. Chicken Parmesan seemed like the ideal gourmet dish to serve. With a side of green peas and some sparkling apple juice in our wine glasses it was the perfect fancy Friday meal. When we have our parents over for a dinner next I would definitely make this meal.
Brunch is a delightful way to spend a Saturday meal and so Jonathan, his co-worker Meg and I headed to Brooklyn Street Local in Detroit. I ordered a grilled cheese sandwich with a garden salad and Jonathan ordered the eggs Benedict. Everything was scrumptious and the latte I ordered was tasty. Next we headed to the Somerset Collection for some shopping.
For an early bird dinner we went to Noble Fish for sushi. This sushi is the best I have ever had! The fish is super fresh tasting and there isn’t any mayonnaise filler that sometimes comes in sushi. My favourite are the salmon rolls and the spicy tuna rolls. I could eat salmon everyday of the week and not get tired of it, so we also ordered salmon sashimi. The restaurant is in the back of a grocery store with very few tables, but the atmosphere is fun and very serious about their sushi.
1 L tomato puree
1 small onion, chopped
2 cloves garlic, minced
2 tsp oregano
2 tsp basil
2 tsp red wine vinegar
½ tsp salt
1 tsp black pepper
1 tbsp olive oil
2 chicken breasts, flattened
½ cup bread crumbs
½ tsp pepper
¼ cup Parmesan cheese
¼ cup melted butter
1 cup Galati cheese shredded (mozzarella)
¼ Parmesan cheese shredded
- Preheat oven to 350 degrees.
- Begin by making the sauce. In a medium pan add olive oil, onions and garlic and sauté until onions are cooked.
- Add in oregano, basil, salt and pepper and stir for 1 minute until fragrant.
- Stir in tomato puree and red wine vinegar.
- Simmer for 20-30 minutes.
- Next combine the breadcrumbs, pepper and Parmesan cheese in a bowl.
- Melt butter and then dip chicken into butter then breadcrumb minute.
- Add a small amount of canola oil to coat the fry pan. Pan fry chicken at medium high temperature for 3 minutes on each side or until golden and crispy looking.
- In your baking dish add a thin layer of tomato sauce on the bottom. Next place chicken in baking dish and sprinkle mozzarella and Parmesan on top. Add a layer of tomato sauce and then another layer of mozzarella and Parmesan.
- Bake at 350 for 30 minutes.
- Serve on top of spaghetti with green peas on the side.
I am behind on my posting – however, this recipe is too good not to share. I made cheddar and green chili scones last weekend for brunch with Jonathan. Oatmeal, scones, fried eggs, and hot tea all combined for a perfect brunch. We had lovely conversation and enjoyed a perfect morning waking up slowly. There is nothing better than waking up to the smell of freshly baked scones. The recipe is from Smitten Kitchen but I substituted green chillies for the jalapeno peppers.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick or 4 ounces) cold butter, cut
1/2 cup heavy cream
3/4 cup Cheddar cheese, shredded
2 tablespoons green chili (mine were from a can)
1. Preheat oven to 400 degrees. Then mix together flour, baking powder and salt in a large bowl.
2. Cut cold butter into the flour mixture until the butter is the size of small peas.
3. In a small separate bowl lightly beat eggs.
4. Mix in heavy cream and eggs with a wooden spoon until dough forms.
5. Add in 1/2 cup shredded cheddar and green chili to the dough. Then knead in the cheese and green chilis.
6. Cut dough into the desired shapes and place onto baking pan. Sprinkle with remaining cheddar cheese.
7. Bake for 12-14 minutes until golden on top and cooked in the centre.
Note: Scones are always best enjoyed the first day.
Waffles for brunch is one of my Mom’s specialties. It is a great treat for the whole family to sit down together and enjoy her light-as-air waffles. These waffles are great because you can have three and not feel bad. For this brunch Sarah made the bacon and eggs, I made the waffles and Mom made the fruit tray and everything else that made brunch come together smoothly. Brunch is about the details: fresh fruit, a dollop of whipping cream, Canadian maple syrup, crisp bacon on the side and of course the secret ingredient – love!
My Mom has instilled a love for kitchen gadgets and cooking in me. So I hope to start my own collection of kitchen gadgets soon. Jonathan and I love having friends and family around, so I’m sure we will be extending lots of invitations for brunch once we are married and have our own home. I’m sure our future kitchen will have a waffle maker and many kitchen gadgets. When I have my own kitchen someday, I won’t be able to resist going into Aurora’s Kitchen Accents store and buying many of my Mom’s tested, tried and true kitchen gadgets.
2 egg yolks
2 cups of milk
2 cups of all-purpose flour
1 tsp baking powder
½ tsp salt
1/3 cup canola oil
2 egg whites
- Mix together flour, baking powder and salt in a large bowl.
- Beat egg whites with an electric mixer until stiff peaks form.
- Add egg yolks, milk and canola oil to the try ingredients and combine until moist.
- Fold in egg whites with a spatula.
- Get out your waffle maker and cook for approximately two minutes or according to your waffle maker instructions.
- Serve with fresh fruit, maple syrup, a dollop of whipping cream and a touch of icing sugar for garnish.