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Blog Hop: My favorite recipe

I was inspired by Muffy Martini's Blog Hop to post my favorite recipe out of my favorite cookbook.  I love Ina Garten!  She is a cook who truly enjoys the whole process of the preparation.  She loves to shop, prepare, cook and eat!  She inspires me!!!

My favorite cookbook is her Family Style cookbook ...

I have chosen two recipes, two that I like to pair together for a meal!!!

Parmesan Roasted Asparagus
2 1/2 lbs. fresh asparagus (30 large)
2T olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees.  If the stalks of the asparagus are thick, peel the bottom half of each.  Lay them in a single layer on a sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for 15 to 20 minutes, until tender.  Sprinkle with cheese and return to the oven for another minute.  Serve with lemon wedges.

Parmesan Chicken
6 Boneless, skinless chicken breasts 
1 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 extra large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving 
Unsalted butter
Olive oil
Salad green for 6, washed and spun dry
Lemon Vinaigrette
(1/4 c fresh squeezed lemon jc, 1/2 c olive oil, 1/2 t kosher salt, 1/4 t ground pepper)

Pound the chicken breasts until they are 1/4 inch thick.  Combine the flour, salt and pepper on a dinner plate.  On a second plate, beat the eggs with 1T of water.  On a third plate, combine the bread crumbs and 1/2 cup of the cheese.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1T of the butter and 1T of the olive oil in a large saute pan and cook 2 or 3 breasts at a time on med-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.  Toss the salad greens with lemon vinaigrette.  Place a mound of salad on each hot chicken breast.  Serve with extra grated cheese.  

I know both recipes have Parmesan cheese as a major ingredient, but trust me they pair nicely!!!


p.s.  I tried and tried and failed to link the blog hop!  Clearly I am not as techy as I thought I was!!!

1 comment:

  1. LOVE these recipes!!! Thank you for participating! XX!



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