Thursday, September 12, 2013

Baked Chicken Parmesan with Quick Homemade Marinara Sauce

Anyone wondering what I have been up to for the last couple of months????  Cuz I am!  I can't believe it has been almost 4 months since I have posted a recipe, not sure what I did all summer.  
For those that knew our beautiful Jingle Belles, you know she fought a long battle with cancer for almost a year.  Sadly, we lost her the evening of July 31, it has not been the same in our house ever since.  I miss that sweet little girl every day!  Up until the last couple of days, I have been in a funk, just getting through one more day without my little Bella.  Know what, she would be angry at me if she knew this, she enjoyed every minute of her almost 9 years on this earth, even going for a swims right up until that horrible cancer took her from us.  Today, I vow to start honoring her memory and not morning her passing.  One thing Belly loved was FOOD, so The Saucy Gourmet is back in business!  Last night's dinner was one of my favorite comfort food!  Baked Chicken Parmesan with Quick Homemade Marinara Sauce.
 This marinara recipe goes together so easy, with very few ingredients and only needs 15 minutes to simmer.  Why would anyone buy jarred?  I sauteed some crush garlic in about one tablespoon of oil for about 1 minute, just until fragrant.  I added a can of plum tomatoes, breaking them up slightly with a wooden spoon. 
 I used my immersion blender to crush them and then added some salt, pepper, oregano and a bay leaf.  While the sauce simmered for awhile, I breaded the chicken cutlets. 
I put 1/2 cup of flour in one pie plate.
I combined 2/3 cup of bread crumbs with 1/4 cup shredded Parmesan cheese in another pie plate.
 and whisked 2 eggs in a third pie plate.
 I seasoned the chicken cutlets with salt and pepper.  I then dipped each cutlet in the flour, egg and then bread crumbs and browned then in some oil, about 2 minutes per side.  Gotta admit, a little out of practice with the pics, I promise to do better in the future!
 While the chicken was browning, removed the marinara sauce from the heat and added about 2 tablespoons chopped fresh basil.
 I gave the sauce a good stir and
 poured it into my baking dish.  I placed the brown chicken on top, flipping them over so they were coating on both sides.  I place a slice of fresh mozzarella on each cutlet and baked in a 400 degree oven for about 20 minutes.  I can't wait to have the leftovers tomorrow!  Gordy said more than once, the chicken is good, but the sauce is the best part.  A loaf of fresh bread would have been so wonderful with this meal....stupid diet!
I miss you my sweet angel!
Baked Chicken Parmesan 
with Quick Homemade Marinara Sauce

8 thin chicken cutlets (1 1/2 pounds total)
kosher salt and black pepper
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Quick marinara sauce (see recipe below)
1 pound fresh mozzarella, sliced

Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Place the flour and eggs in separate shallow pie plates; in a third shallow pie plate, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
Bake until bubbling and golden brown, 20 to 25 minutes.

Quick Marinara Sauce

1 tablespoon olive oil
2 cloves garlic, smashed
28 ounce can plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and pepper to taste
2 tablespoons fresh basil, chopped

In a medium pot, heat olive oil and brown garlic until fragrant about one minute.  Add tomatoes, breaking up with a spoon.  Us an immersion blender to crush.  (to save time, you can use one can crushed tomatoes)  Add salt and pepper to taste, along with oregano and a bay leaf.  Reduce heat, cover and simmer for about 15-20 minutes.  Remove from heat and stir in chopped basil. 

Friday, May 24, 2013

Salmon, Asparagus and Quinoa with Lemon Dill Vinaigrette

The other day, I posted a fabulous recipe for Salmon, Asparagus and Orzo Salad, and believe me, it is wonderful!!  But, since it is made with pasta, which is not the best choice since I have vowed to exercise more and loss some 10 more pounds,  I decided to experiment and make it just a little healthier.  I had reserved some of the Lemon Dill Vinaigrette and salmon from last night.  I also had some leftover Quinoa from Tuesday night, so together it went.  I was surprised that is was just as good with the Quinoa as it was with the Orzo.  Now I am in a pickle, which will I just next time I make this Orzo or Quinoa.  I would love to know your thoughts!!!

Wednesday, May 22, 2013

Salmon, Asparagus and Orzo Salad with Lemon Dill Vinaigrette

WOW, cannot believe it has been over 2 months since I have posted!  Not sure where the time goes, can't believe it is almost the end on May.  During my "blogging hiatus"  I have been doing a lot of cooking just not a lot of picture taking.  But, so I don't lose all these wonderful dishes I have been preparing, I have promised myself to get better about the capturing both the recipe and the pics!  This recipe is one of my new favorites!!!  Healthy and so easy to prepare.  I found it on My Recipes.

Thursday, March 14, 2013

Skillet Chicken Pot Pie with Butternut Squash and Kale

It is no secret in our house how much Apollo loves Roasted Chicken.  I usually make one every few weeks.  Honestly, I don't make it just for him, we all love chicken and I love all the dinners I can make with the leftovers.  The latest Food and Wine had Julia's Favorite Roast Chicken and I HAD to try it, we were not disappointed!  The only problem, I had so much going on, I forgot to take pics.  No worries, this is a do over and next time I will have camera in hand.

Monday, February 25, 2013

Jalapeno Popper Stuffed Chicken Breast {SRC}


Woo Hoo,it's time again for a Secret Recipe Club post!!!  This month, I was lucky to be assigned to Lynsey Lou's!  What a fabulous blog.  She says "The kitchen is definitely the heart of our home.  We spend about 75% of our time there."  That is so true of our house also.  I had no problem picking a recipe, her Jalapeno Popper Stuffed Chicken Breast had me drooling and I had jalapenos in the fridge I had to use.

Wednesday, January 30, 2013

Chipolte Sweet Potato Soup


I am trying hard to stick to my New Year's resolution to lose some more weight, so far, I have gained a pound!  Guess I better try a little harder.  The weather the last couple of days have been brutal here in Florida, highs only in the 70's and lows all the way down to the 50's, BURRRR.  I was craving some hardy winter soup for dinner, but it HAD to be something low calorie and healthy.  I found the perfect recipe on Homesick Texan, Chipolte Sweet Potato Soup. 

Monday, January 28, 2013

Kung Pao Chicken {SRC}

Where has the month of January gone? I have only 3 post for the month of January, and we are all ready in the last week.  Oh well, my New Year's resolution to blog more is not going well.
The good thing about the end of the month is it is time for another Secret Recipe Post!  This month I was so lucky to be assigned Nicole from Colie's Kitchen.  Wow, what a hard decision it was to choose just one recipe!  Nicole's recipe index is FULL of wonderful, yummy recipes!  I finally decided on her version of Kung Pao Chicken, a dish I love, but have never attempted to make at home.  Her recipe was as promised, "a very easy recipe to make, but better yet, this recipe exceeds the work you put into it. It taste like you worked much harder than you did."

Wednesday, January 23, 2013

Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast

For some strange reason on my last trip to Sam's I bought a huge container of ricotta cheese.   I wasn't even sure what I was going to do with, but it was such a dog gone good price.  I ended up making VERY good use of it in a couple of different recipes.  Gordy's and my hands down favorite was Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast!

Monday, January 21, 2013

Brie and Artichoke Soup

Last time we were at Trader Joe's I purchased two bags of frozen artichokes and one bag of frozen kale.  They have been in the freeze since just before Christmas, it was time to use them.  I also had a large wheel of Brie that I had brought for Christmas and forgot to put out.  One of our local tea rooms, The Tea Cup, makes and awesome Brie and Artichoke Soup that I had been craving.  I have never been able to convince them to share the recipe with me, so I had to try my hand at my own version.  I began by thawing some of the artichokes and some kale.

Monday, January 14, 2013

Peanut Butter PUPcakes and Apollo's 8th Birthday

 We love to celebrate birthdays in our house, especially for Apollo and Belle!
 Last week was Apollo's 8th Birthday, he loves his birthday bandana.  As always, to celebrate a birthday, I make my baby's favorites. 

Wednesday, December 19, 2012

Meyer Lemon Mojito

Okay, I know, when you think of Christmas Cocktails, you really don't usually think of one made with a Meyer Lemon, right?  

Monday, November 26, 2012

Cottage Pie {SRC}

I cannot believe that November is almost over!  We had such a fantastic Thanksgiving, it was so great to have all our family together!  The best part, they were all here for our 5 annual Gator Golf Scramble and Party.  GO GATORS!!  I will post more about the party, food and of course the CAKE later this week. 

Wednesday, November 07, 2012

Easy Baked Acorn Squash

We have been doing a lot of squashing in our house, something I am not too familiar with, but have really been enjoying the experiments!
I have tried Acorn Squash in soup, but have never tried it roasted. This is a great and EXTREMELY easy side dish for Fall.

Monday, October 29, 2012

Chipotle Chicken Pasta {SRC}

Wow, where oh where has October gone?  I can not believe Halloween is the day after tomorrow!  The best part of the end of the month is another post with The Secret Recipe Club.  This month I was so excited to have Jocelyn from Inside BruCrew Life, her blog is AWESOME, especially if you have a sweet tooth!  I have been trying hard to stay away from the sweets, but oh some of her recipes were so tempting.  She doesn't post too many savory recipes, but I was able to find one that was perfect for us, Chipotle Chicken Pasta.  Not only is the recipe from one of my favorite restaurants, Cheesecake Factory, but Jocelyn posted it on my birthday!

Wednesday, October 24, 2012

Dieting Doesn't Have to be Boring, Shrimp Scampi over Spaghetti Squash


I am still trying to drop some of the pounds I gained on our 7 day cruise.  One way I have been accomplishing this, is to replace most of our pasta, rice and potatoes with something a little healthier.  I was very nervous the first time I substituted spaghetti squash for angel hair pasta.  I mean, Gordy has always been a meat and potatoes kind of guy and up until 2 years ago, we ALWAYS had bread with dinner.   I thought it would be a big step for him to have the shrimp scampi over a squash, but I was wrong, he LOVED it!  Matter of fact, you can use spaghetti squash in most recipes that call for pasta!  This scampi goes together so quickly.