One Pan Chicken & Spinach

One Pan Healthy Meal!

4 chicken cutlets
1/4 cup extra virgin olive oil
1 cup bread crumb mixture
1 bunch of baby spinach
2 garlic cloves minced and separated
Pinch of red pepper flake
Small onion chopped
1/4 cup basil
4 fresh Organic Roma Tomatoes; seeded and diced
Balsamic vinegar


Preheat a large skillet with 2 in sides with a drizzle of olive oil
In a shallow bowl pour EVOO
In another shallow bowl place bread crumbs in it
Place chicken breast in EVOO & roll in bread crumbs
Place in pan and don’t move for 3-4 minutes
Flip for another 2 minutes
Place on paper towels to drain.
Add more olive oil in pan
Add one garlic clove
Add spinach and toss with olive oil and garlic and sprinkle a pinch of red pepper flake.
Place in bowl
Add more olive oil
Add chopped onion; sauté till soft
Add last garlic clove & pinch of red pepper flake
Stir for one minute
Add tomatoes and basil
A splash of balsamic vinegar
Stir till soft and saucy
To Plate:
Place spinach on plate
A chicken cutlet on top of spinach
And top with tomato mixture

Happy Holidays!

The holidays are here and what better way than to spend it with family, friends and fellow neighbors than over cooking?

This is my favorite time of year and its not because of presents... the tree... the lights... hot chocolate and 'Meet Me In St Louie'. It's the food that we celebrate with!

Most of my memories are the cookies my Great Grandmother Prida would make; Kolaczki's. 

She also used this nut filling and the brand SOLO for the fruit filling.  You can use fruit preserves as well but SOLO is tradition in my family.

COOKIES:

1 lb. Butter softened
1 lb. Cream cheese
4 cups Flour
1/4 tsp. Vanilla
Mix all ingredients and refrigerate for at least two hours or overnight. Keep cold through whole preparation. Roll out dough on a surface coated with confectioners' sugar. Cut squares from dough approximately 1 1/2 inches.
NUT FILLING:
2 cups chopped walnuts
1/4 cup sugar
1 egg white
1 tsp. vanilla
Beat egg white until frothy, add the rest of the ingredients. Use 1/2 teaspoon of filling to each square. Roll filled cookie starting at one corner to the next. Sprinkle filled cookies in confectioners' sugar before baking. Place on cookie sheet seam side down. Bake at 350 degrees for 10 minutes. Sprinkle baked cookies again in confectioners' sugar.

Pancetta & Peas

PANCETTA & PEAS

A simple dish with simple ingredients!

What you need:

1/4 lb. Panchetta - small cubes

Half Package Frozen Peas

Half Box Whole Wheat Angel Hair Pasta

(I Prefer Gia Russa Whole Wheat Angel Hair; great texture)

2 Cloves Garlic Minced

Red Pepper Flake to Tasting

1 tsp. Oregano or Italian Seasoning

Salt

1 tbs. Olive Oil

3 tbs. Extra Virgin Olive oil

Parmesan Cheese

Start heating water for pasta; cook and reserve 1 cup.

In a large skillet heat panchetta with the plain olive oil until browned.

Add garlic saute over low.

Add peas and reserved pasta water.

Scape up bits on bottom of pan.

Once peas are tender and water has reduced to almost less than half add pasta.

Add extra virgin olive oil and seasoning.

Season with salt and red pepper flake.

Toss pasta till well coated.

Plate and top with grated Parmesan.

Simply Delicioso!