Skillet Chicken Parmesean

Since Shaun and I have had such a busy summer, I quietly cherish the nights when I come home to my new condo after work without any other commitments. You may have noticed that due to my extreme lack of recipe posting that I haven’t been cooking all that much recently. Since we’ve adopted an outdoor space in our new home, that meant immediately purchasing a grill and that Shaun has been responsible for most of our dinners since June. Grilling is just not something that I’ve tackled as of yet.

Anyhow, last night I found myself on the very rare occasion where I had the place all to myself for a few hours after work while Shaun was at a work dinner. While I’m typically content with a glass of wine and a plate of cheese and crackers, the frozen chicken in the bottom of my freezer was just calling my name this morning when I left the house. Defrosted and ready to be cooked by the time I got home, I had no grand plan for the pound of organic chicken that greeted me on arrival.

Instead, I rummaged through my cabinets for anything that would be semi-appropriate for dinner fare. With two giant sleeves of shredded mozzerella in my freezer and tomato sauce in the cupboard, I decided to try chicken parmesean. But not any chicken parmesean that I’ve ever had. Oh no. For a one person dinner, the thought of breading, frying and subsequently baking a real dish of chicken parm was out of the question. After all, I have much better things to do...like writing this little ol’ blog, catching Jersey Shore, and enjoying my terrace with a glass of Malbec. So with all of these fun things in mind, I realized that the only way to do a chicken parm for one would be to make it all on the stovetop. Without breading the chicken.

I’m completely putting aside all of my Italian heritage and my mother’s inevitable judgement by going for the gold and trying this dish. In fact, I secretly wish that just maybe she won’t read this post. Because not only did I make chicken parm in a skillet, but I used tomato sauce from a can. Not even a jar. Without even going so far as to doctor it up in a saucepan with herbs and bay leaves, which would still be blasphemy but at least semi-respectable. And let’s not even touch on the fact that since I have my groceries delievered now, I was unable to stop the grocer from replacing the highly coveted Red Pack brand of tomato sauce with lowly Del Monte. I was just doing all kinds of wrong.

But the outcome? It was nothing short of a perfect dinner for one. Flavorful and even semi-healthy. I was so excited by the outcome that I had to share with you at the first possible moment. So here you go...

Skillet Chicken Parmesean
1 lb chicken breast (I use organic, skinless, boneless)
3 tbsp whole wheat flour
8 oz tomato sauce (I would typically recommend Red Pack, but whatever you have on hand is fine)
shredded part skim mozzarella cheese
kosher salt
olive oil
dried basil leaves
dried parsley
Parmesean or pecorino, grated

On a plate, combine whole wheat flour and a sprinkling of salt. On a non-wooden cutting board, slice the chicken breasts in half length-wise, as if you were to butterfly them, but cut all the way through. This will make thinner pieces and will cook through faster. Lightly coat the chicken in the flour mixture. In a skillet with the olive oil heated, cook the chicken, about 3 minutes or so on each side.

This is where those splatter screens that I threw out before the move would have come in handy as I had oil splattering all over my beautiful new stove. Anyhow, cook the chicken until golden brown and completely cooked through. For me, this entailed cutting each piece multiple times to ensure that the pink had left the building. Anyhow, once they are cooked through, pour a bit of sauce over each one. Sprinkle with basil and parsley.

Douse with shredded cheese and cover to melt the cheese, which should only take a minute or so.

Sprinkle with a bit more parsley and grated cheese.

Enjoy! Preferably with a glass of wine! Do you have a go-to dinner for one?

Basic Buttermilk Waffles & Maple Syrup

After many, many weekends away, Shaun and I woke up on Saturday with nothing to do and nowhere to go. While I do make a mean scrambled egg, I decided to test my skills on a new recipe for this lazy Saturday.

Enter your basic buttermilk waffles. You'd be very surprised to know how challenging it is to find a simple, straightforward recipe for this classic dish. For the classics, there are few that I would consult. Betty Crocker, my mom, my grandmother's scraps-of-paper-recently-turned-recipe-book, The Joy of Cooking...and in this case, Alton Brown. With his signature obsessive recipe making of the mad scientist variety, it seems as though he knows that he's talking about.

Basic Buttermilk Waffles & Maple Syrup
*Adapted from Alton Brown
1 C all-purpose flour
1 C whole-wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 tbsp sugar
3 eggs, beaten
2 oz butter, melted
2 C buttermilk* (and if you don't have any, find out how to make your own, below)
Vegetable spray, for waffle iron
Maple syrup (the real, Vermont kind)

Preheat your waffle iron. In a mixing bowl, whisk together the flours, baking soda, baking powder, salt, and sugar. In a separate bowl, whisk together eggs and melted butter. Add the buttermilk. Add the wet ingredients to the flour mixture and stir until combined, but do not overmix. You'll have a few lumps in your batter. Allow to rest for 5 minutes.

Spray the hot waffle iron with vegetable spray and add the batter. Do not overload the batter, or you'll end up with a giant mess, like I did.

Since my waffle iron makes one lonely waffle at a time, I kept them warm on a sheet pan in a warm oven set to 200 degrees.

*Make your own buttermilk: If you wake up with the urge to make hearty buttermilk waffles, but don't have that one elusive ingredient, try making it yourself. Mix 1 cup of milk with 1 tablespoon of fresh lemon juice. Let sit for about 10 minutes while it curdles and then use in recipe. I doubled mine and put it together in a large measuring cup for easy access.

And while we were at it, we decided to have breakfast on the terrace, the latest place to get a makeover at the Humiston house.

So there you have it. A basic and easy waffle recipe that can easily be jazzed up with some blueberries, strawberries or even some nutella and powdered sugar thrown on top. Since my strawberries that I'd been saving all week turned out to be covered in mold, we went au naturale. So what do you think? Do you do waffles for breakfast? Have you ever made your own? From a mix? Or are you a fan of the Eggo?

Peanut Butter & Jelly Bars

Last week I rang in the Fourth of July with Shaun at my cousin Greg's annual barbecue. Since the main course and sides are always in abundance, I decided to whip up a fun dessert that didn't necessarily scream red, white and blue, but one that was all-American and decadent to boot. And does it get more down home patriotic than peanut butter and jelly? And I'll be darned if you ever find a better flavor combo. When I stumbled upon Ina Garten's peanut butter and jelly bars, I knew it was meant to be.

Peanut Butter & Jelly Bars
*Adapted from Ina Garten
2 sticks (1/2 lb) unsalted butter, at room temperature
1 1/2 C sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature
2 C creamy peanut butter (unfortunately, this is just a bit more than your average jar)
3 C all-purpose flour
1 tsp baking powder
1 1/2 tsp kosher salt
1 1/2 C jam of your choosing (I went with Four Fruits)
2/3 C salted peanuts, coarsely chopped, if desired
Confectioners' sugar, for dusting

Preheat your oven to 350 degrees. Generously grease and flour a 13" X 9" baking pan.* In a stand mixer, cream the room temperature butter and sugar on medium speed until thoroughly mixed, about 2 minutes. With the mixer on low speed, add the eggs, vanilla and peanut butter, mixing until completely combined. Meanwhile, in a mixing bowl, sift the flour, salt and baking powder together. With the mixer on low, slowly and carefully add the flour mixture to the peanut butter mixture without spraying your kitchen white. Mix this just until it's combined and you have a doughy mass. Next, using a spatula or your own two paws, spread about two-thirds of your mixture into the bottom of your greased, floured and papered baking pan. It might require some elbow grease to get 'er done, but have faith. Now would be the time where, if you are me and thought that a full jar of Polaner All Fruit would be plenty but were oh-so-wrong, you run out to the nearest store to pick up yet another jar of jam to properly cover the bars. Trust me, unless you want stick-to-the-roof-of-your-mouth bars, you'll want plenty of jam to balance the super peanut butteryness of the bars base. With another spatula, cover with the jam, spreading evenly, but not all the way to the edges.** Using a spoon and your (clean) fingers, dollop pieces of the remaining peanut butter dough evenly on top of the jam. As you can see from mine, it doesn't have to be total, perfect coverage. I actually prefer seeing a little jam through the top so guests can tell what's in them.

If using peanuts, add them on top (I didn't use them on mine - it's just personal preference). Bake for 35-45 minutes until golden brown. Mine were done in about 40 minutes. Let cool completely. Cut into squares using a sharp seraded knife and remove from pan with a spatula (a basic plastic one worked just fine for me and helped eliminate scratches on the bottom of my non-stick Calphalon). And since presentation is everything, serve on a pretty (or in my case pretty-yet-disposable) platter and dust with confectioners' sugar.

*The original recipe calls for greasing the pan, then lining with parchment paper, followed by a generous greasing and flouring. I did some poor planning and went ahead sans parchment paper since I realized I had none only after I started baking (and yes, this was quite nervy of me since I remembered Kimberly's birthday cake incident all too well). My bars came out without a problem by only greasing and flouring the pan...but to be on the safe side, I recommend the parchment paper.

**I made the mistake of spreading the jam all the way to the edges without allowing any spreading room during the baking process. While I adored the delicious bits of sticky jam adhered to the sides of the pan (yummm), it made for a difficult dismount in terms of getting the bars out of the pan.

So there you have it. A super Fourth of July recipe that, in my opinion, deliciously rang in the holiday. What did you do for Independence Day? What did you dine on?