Betty's Chicken Parmigiana

A long-time favorite in Italian restaurants, Chicken Parmigiana is a snap to make at home - especially if you have my Home Made Marinara Sauce on hand.
You can bread and fry the cutlets and freeze them or you can complete the entire dish and freeze that ready to pull out for a delicious dinner any time.  Add my Caesar Salad and Coffee Liqueur Coupe and you are ready for a dinner party!

Ingredients:

6 (or more) thin chicken cutlets*
1½ cups Italian flavored breadcrumbs mixed with
½ cup finely grated Parmigiana cheese
1 cup flour
2 eggs well beaten
Oil for frying
1½ cups Home Made Marinara Sauce**
¼ cup finely grated Parmigiana cheese
1 cup shredded mozzarella cheese

Set up a breading station with the flour, beaten eggs and breadcrumb mixture.
Dip cutlets first in the flour, then the egg and finally the breadcrumbs.
Heat oil in a frying pan and cook the cutlets for two or three minutes on each side until lightly browned.
Prepare a baking dish with a light coating of Marinara Sauce then layer the cutlets into the dish. Cover with remaining sauce, sprinkle with Parmigiana and top with mozzarella.  (The dish may be frozen at this point.)
Bake at 350º for about 15 minutes or until cheese is nicely melted.

*See my video on Chicken Tenders to see how to make your own thin cutlets.
**See my video on Marinara Sauce.

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Peach Crumble -Quick & Easy

This is the perfect homemade dessert for those who think they cannot bake and for those who can too!

Preheat oven to 425 degrees and have ready a baking dish large enough to hold fruit.

2 lbs. peaches, peeled,
pitted and sliced (or fruit of your choice)

For the topping:

3/4 cup flour
3/4 cup sugar
1/2 cup sliced almonds
1/4 teaspoon salt
4 oz. cold unsalted butter, diced

Combine flour, sugar, salt and almonds and process until nuts are roughly chopped.  Add cold butter cubes and process just until mixture starts to "clump".

Spread fruit evenly in baking dish and sprinkle topping over it.

Bake until topping is brown and fruit is bubbling.  Serve warm or at room temperature with vanilla ice cream.

Watch the video:

Betty's Summer Salad

Betty's Summer Salad: This has become one of our favorite salads.  It really tastes of summer! 

Fresh corn/avocado salad

Kernels from 2 or 3 ears of corn

1 large avocado
1 cup diced fresh tomatoes
8 oz. black beans, rinsed and drained
1/2 cup finely diced red onion

Vinaigrette dressing

2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup oil

Place all ingredients in a small jar, cover and shake vigorously to blend.

You can make larger quantities and keep in refrigerator.

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Mini Chocolate Truffle Cakes

These Mini Chocolate Truffle Cakes are a chocoholic's dream come true!
From the dense, fudge-like cake to the silky ganache topping, every bite is pure delight.

Cake Ingredients

14 ounces dark chocolate-broken into pieces
2/3 cup butter
2/3 cup sugar
5 eggs separated
1/3 cup all-purpose flour

Use a 9 x 13 pan

Glaze Ingredients:

4 ounces dark chocolate-chopped
1/2 cup heavy cream (almost boiling)

Tip: To make cake easier to cut freeze until firm. Also, cut in squares, if you prefer.