Chicken Parmesan

This is one of those “nearly instant” type meals that you can whip up if you have some chicken.

All you need more are bread crumbs, cheese and a jar of marinara (or spaghetti) sauce that you can pick up at your local supermarket and keep in your cupboard.

Ingredients

·         CHICKEN, four large thighs (or two breasts halved), deboned, skin-on

·         BREAD CRUMBS, Italian flavored

·         OLIVE OIL, ¼ cup

·         PARMESANO REGGIANO CHEESE, ½ cup, grated

·         MARINARA SAUCE, from a jar

·         MOZZARELLA CHEESE, ½ cup, grated

Directions

1.       With a mallet, flatten the chicken until ¼-inch thin.

2.       Bread the chicken and brown in the olive oil over medium heat.

3.       Arrange the chicken on a wire rack in a cookie pan.

4.       Top with parmesan cheese, then spoon on marinara sauce to your liking.

5.       Top with mozzarella cheese.

6.       Bake in a 350˚ oven for 30 minutes, or until the cheese is bubbly and turning golden brown.

7.       Serve immediately.

Date Nut Bread

It’s been a while since I’ve had date nut bread. Back in the ‘60s and ‘70s, I used to see loaves of date nut bread sold in stores, bakeries and farmer’s markets. Not so much today. I wonder why that is.

Anyway, I found a recipe and played with it a bit, until I got it the way I wanted it. One discovery: When it comes to the stirring together of the flour, sugar and date mixtures, it’s hard work. And perhaps that’s why you don’t see it being offered a lot.

It’s exhausting! Good, but tiring.

Ingredients

·         BOILING WATER, 1 cup

·         DATES, chopped, 8 ounces

·         BUTTER, 2 tablespoons

·         GRANULATED SUGAR, 1/2 cup

·         BROWN SUGAR, ¼ cup

·         EGG, 1 large

·         FLOUR, 2¼ cups, stir before measuring

·         BAKING POWDER, 1 tablespoon

·         SALT, ½ teaspoon

·         WALNUTS or PECANS, chopped, ½ cup

Directions

1.       Line the bottom and sides of a 9x5x3-inch loaf pan with parchment paper, cutting to fit.

2.       Pour boiling water over dates in a medium bowl; add butter and set aside.

3.       With an electric mixer, beat sugars and egg until light.

4.       In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture.

5.       Stir in the chopped nuts.

6.       Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

7.       Remove from the bread pan and let cool before slicing.