Parmesan Crusted Baked Chicken Cutlets
Lest I’ve given the impression that I’m some sort of culinary genius, allow me to clarify that I rarely develop a unique recipe. Rather, like most cooks/chefs, I get inspired from an existing recipe or something that has been passed down in my family. This recipe for parmesan crusted baked chicken cutlets is one of those recipes that was inspired and based on a recipe that Hellman’s mayonnaise has recently published. I read the original recipe, knew it would probably be tasty, but also knew that they had left out a very important step – tenderizing the chicken breast.
Tough meat of any variety – whether it’s chicken, beef or pork – is a personal pet peeve. And, I have found that any recipe using meat that doesn’t include some form of tenderizing and yet promises that the dish will only take 30 minutes to prepare means that – in all likelihood – you’ll be chewing, and chewing and chewing….
So, here is my version – I think you’ll like it as it received my handsome half’s highest culinary accolade, “that’s pretty good.” He doesn’t get emotional about food like I do so for him, that’s exultation.
Parmesan Crusted Baked Chicken Cutlets
4 boneless, skinless chicken breasts (about 1 ¼ pounds)
½ cup mayonnaise
¼ cup grated parmesan cheese
4 tsps. Italian seasoned bread crumbs
Preheat oven to 425°.
Tenderize chicken breasts by placing in either a zip loc bag or between 2 pieces of waxed paper and, using the flat side of a mallet, pound the breast a few times – just enough to flatten out each breast. Don’t over-pound or the breast will break apart. Arrange chicken on an ungreased baking sheet lined with aluminum foil.
In a small bowl, combine mayonnaise and cheese and spread evenly over the top of the breasts. Sprinkle with bread crumbs.
Bake in preheated oven for 20 minutes or until chicken is thoroughly cooked.
The Bully Boys
Unless you’ve been camping in a cave, you’ve probably seen the YouTube video this week of an elderly bus monitor – Karen Klein – enduring verbal abuse and bullying from some horrid middle school aged boys from Athena Middle School in Greece, New York. Those mean boys threatened Ms. Klein physically, used profanity and even suggested that her children should commit suicide.
After my initial shock and disgust, I wondered, “who raised these jerks?” If one of my children had ever behaved in such a fashion – and particularly toward an elderly person – they would be suffering consequences that would have them questioning whether or not their life was worth living. I’m NOT kidding.
So, you can imagine that I was NOT that impressed when I watched the father of one of the boys being interviewed on national T.V and apologizing for the incident on his son’s behalf.
“I would say I’m sorry. This is not the way I raised my kids. I never would in my wildest dreams think they were capable of this,” the father said. He also said he plans to get professional help for his son. “It’s not just going to stop at you’re grounded, you don’t get to watch TV. This is much bigger than that. We need to get professional help to get to the bottom of the issue of the bullying, of what caused him to treat anybody this way.”
Well, you might wonder, the father apologized – what more should you expect? And, he is planning to get his son professional help. Again, what else do you think he should do?
I’ll tell you what I’d do but it would involve turning back the clock: don’t raise them to be bullies in the first place. Over the past 50 years, a popular method of child-rearing has been to make excuses for children and their bad behavior instead of managing, guiding, directing and (gasp!) disciplining them.
I write in my book, How to Survive and Succeed in Life Without Being a Bitch or a Bully, that the number one risk factor for a child becoming a bully is their parents. Yep – parents. And, in particular the parents whose attitude is that nothing their little darling does is wrong and is someone else’s fault helps mightily in the development of a child becoming arrogant, feeling entitled and lacking empathy toward others’ differences, pain and suffering. However, should their darling engage in aberrant behaviors – therapy will miraculously “fix” them.
Now, I’m not at all averse to therapy. Quite the opposite. It is often the only thing that can set a person on a path that will lead to them being a better person and living a more satisfactory, peaceful life. What I do shake my head over is the prevalent opinion that therapy can be a substitute for parenting. It can’t and isn’t.
I don’t know how that boy was raised. And, I’ll assume that his parents thought they were doing things right. But, and this is a BIG but, something went awry. What I do know is that children who are raised to respect others, to think of others first and to have a healthy fear of consequences should they step out of line simply don’t bully. Ever.
So what can we do? Everyone – parents, schools, police – all seem to be wringing their hands. And, the bullying problem is not limited to a particular region. It is systemic in our current culture and is, at its root, a problem we have nationally with the old fashioned concept of “civility.” As a culture, we just don’t want to seem to behave in a mannerly and orderly fashion as we once did and are even entertained by incivility. Jersey Shore? The Real Housewives franchise?
What we can’t do is nothing. I have solutions to the problem – that’s one of the reasons that I wrote the book. But, those solutions involve changes in parenting and policies. So, the question we have to ask ourselves is this, “are we willing to make those changes?”
Individual Berry Cobblers
Where I’m from, cobblers are right up there with biscuits, iced tea, grits, home-grown tomatoes and red-sauced bar-b-que when one thinks about what constitutes really good eatin’.
Here’s a cobbler recipe that is inspired by a recipe from Sue Zemanick – the executive chef at Gautreau’s in New Orleans. As is usual for me, I’ve tweaked it more to my liking. I hope you enjoy it as much as my household did!
Individual Berry Cobblers
2 pints – or 4 cups – of your favorite berries – strawberries, blueberries, black berries, etc. You can use all of one kind or a mixture of different kinds of berries. However, if you use strawberries, you’ll need to cut off the tops and cut them at least into quarters – maybe more if they are especially large.
1 cup of sugar – divided use
1 TBSP. of cornstarch
¾ cup of flour
1 tsp. baking powder
½ tsp. salt
1 egg
¼ cup milk
½ tsp. Mexican vanilla extract
6 TBSP. melted butter.
Preheat oven to 375°
In a large bowl, toss the berries with ½ cup sugar and cornstarch. Set aside and let sit for at least 10 minutes.
In medium sized bowl, mix together the flour, ½ cup sugar, baking powder and salt. In a glass measuring cup, measure milk, add egg and vanilla and mix well together. Melt butter in a separate container. Add the egg/milk mixture and melted butter to the dry ingredients and stir well.
Place six, 6 ounce ramekins on a baking sheet. Divide berry mixture evenly between the 6 ramekins and then top each with the batter – evenly dividing the batter.
Bake 25 – 30 minutes in pre-heated oven or until tops are golden brown. Remove from oven, cool at least 5 minutes and serve hot/warm. They are REALLY good when served with some vanilla ice cream!
Chicken and Rice
Those who know my handsome half know that he is no fan of leftovers. So when I find a recipe that he requests the next day for lunch, I sit up and take notice!
This recipe was inspired by a family recipe of Mario Lopez’s. I’ve tweaked it and added a little south Louisiana touch (you can take the girl out of Louisiana…..) and the end result was a quite yummy one dish meal that incorporates things that are good for you. It also re-heats very well. So much so, that my handsome half actually requested it as a “left-over” meal for a 3rd time! Needless to say, this recipe was added to my permanent repertoire.
Chicken and Rice
2 TBSPS. olive or coconut oil – divided use
6 ounces of andouille pork sausage
½ of a medium onion
1 celery stalk
½ tsp. salt
1 cup of uncooked rice of choice (brown, white, etc.)
1 tsp. Italian seasoning
2 cups of chicken broth or stock
1 pound of cooked chicken (left over rotisserie chicken works well) cut into 1” chunks
1 bell pepper, thinly sliced (use either green, red, orange or yellow)
1 cup of frozen green, English peas (do NOT use canned!)
2 – 3 shakes of hot pepper sauce
Salt and pepper to taste
Peel away the casing on 6 ounces of the sausage and in a small food chopper or processor, process the sausage into small chunks (don’t over process). Remove from chopper/processor and set aside.
Process the onion and celery into small pieces/dices (don’t over process). Remove from chopper/processor and set aside.
In a large pot, heat 1 TBSP. of oil over medium heat, add the sausage and cook for about 3 minutes. Add onion, celery and salt and sauté for 3 minutes. Stir in rice, Italian seasoning and chicken broth and bring to a boil. Add chicken, mix well, bring back to a boil, reduce heat to low, cover pot with lid and cook for 30 – 35 minutes until all of the liquid has been absorbed and the rice is tender and fluffy.
While everything is cooking in the pot, in a sauté pan, heat the remaining TBSP of oil over medium heat and sauté the bell pepper until it is slightly limp – about 3 or 4 minutes. Add green peas and sauté with the bell pepper until the peas are heated – about 3 to 4 minutes. Remove from heat and set aside.
When the chicken and rice is finished cooking, remove from heat, stir in the bell pepper and peas, shake in the hot pepper sauce, taste test and add salt and pepper if needed
John Mayer Gets It
June is the month we celebrate fathers. According to those who keep track of these things, Father’s Day isn’t as popular as is Mother’s Day. There aren’t as many cards sold, dinners bought, etc. Maybe it’s just because men aren’t as sentimental about those things. Maybe fathers are underappreciated. Or…maybe there is another, more concerning reason. And, John Mayer wrote a song about that reason.
When I first heard the song “Daughters” by John Mayer, it really struck a cord with me (no pun intended!) as I know too many women who have had to struggle through their entire life without the love, protection and involvement of a father. So that you’ll know what I’m referring to, here are the lyrics:
Daughters
I know a girl,
She puts the color inside of my world
But she’s just like a maze
Where all of the walls all continually change
And I’ve done all I can
To stand on her steps with my heart in my hands
Now I’m starting to see
Maybe it’s got nothing to do with me
CHORUS
Fathers, be good to your daughters
Daughters will love like you do
Girls become lovers who turn into mothers
So mothers, be good to your daughters too
Oh, you see that skin?
It’s the same she’s been standing in
Since the day she saw him walking away
Now she’s left, cleaning up the mess he made
On behalf of every man
Looking out for every girl
You are the god and the weight of her world
The lyrics are an admonition to fathers (and to a lesser extent mothers) to love and nurture their daughters as they are being raised because the relationship will affect their future relationships with men as adults. On VH1’s “Storytellers” in 2010, Mayer said that he wrote the song about an ex-girlfriend who had trust issues because of the way her father had treated her. The father’s neglect and poor parenting lead to the decline and eventual split of Mayer’s relationship with her.
I bolded and highlighted the final lyric: you are the god and the weight of her world. And, what Mayer is specifically talking about is what I’ve realized and believe to be true about the father/daughter relationship: a father is his daughter’s “first love.” She is the first man she loves – the first one she depends upon and needs. When that “first love” – her father – either disappoints and/or deserts a young girl, it has everlasting consequences – none of them good.
So, as we look forward to celebrating fathers, if you’ve got a good one – please let him know. And, please don’t take him for granted. You have something that so many others would give anything for. If, sadly, your father is M.I.A., then you have my sympathy. Father’s Day won’t be easy. But, it is just a day – which will, thankfully, pass.
Did you know that June is both “National Fresh Fruit and Vegetable” and “National Dairy” month? Well, neither did I – but it is. So, I begin thinking about a recipe that incorporates both fresh veggies/fruit and dairy. And – voila – it came to me! Caprese salad.
It’s actual name is “insalata Caprese” (salad in the style of Capri) and is a simple Italian salad made of sliced, fresh mozzarella, tomatoes and basil. The first time I ever tasted it, I fell madly in love as I really enjoy flavorful, sliced tomatoes and fresh basil. But, what sent me over the edge was the fresh mozzarella. I grew up on packaged and grated mozzarella that was usually melted on top of a pizza. Little did I know – since my family isn’t Italian – the glories of fresh, creamy mozzarella. I’ve never purchased anything but since that day of discovery.
This recipe is an adaptation of one from The Mozzarella Company – a cheese company that introduced north Texans to fresh mozzarella. I’m sharing it with you as it is one of the best I’ve ever tasted and – believe me – I’ve tried caprese salad around the world. You can serve it as a side dish or main. If you serve it as a main dish, all you need is some hot crusty bread and you’ve got everything you need for a balanced meal. Enjoy!
Mozzarella and Tomato Salad with Basil Vinaigrette Dressing
1 pound of fresh mozzarella cheese
2 large vine-ripened tomatoes
Arugula
Arrange arugula on a serving platter or individual salad plates. Slice cheese and tomatoes uniformly – about 1/4″ thick. Alternate layering cheese and tomatoes over arugula. Salt and pepper to taste and then drizzle with dressing.
Dressing:
1/4 cup extra virgin olive oil
2 TBSPS. balsamic vinegar
6 – 8 fresh basil leaves – plus a few more for garnish
Combine all ingredients – except the extra basil leaves to be used for garnish – in a food processor or blender and process until well combined. Drizzle over salad and garnish with additional basil leaves.
The Eternal Bond
Since May is the month for mothers, I thought a humorous look at the evolution of the bond between a mother and child was appropriate. Many of you may have read something like this before. I’ve updated and edited the original (author unknown) for the 21st century.
Evolution of the Mother/Child bond
6 years Mommy, I love you!
10 years Mom you’re so smart!
16 years Mom – whatever!
18 years Mom – you’re so annoying!!!
25 years I can’t wait to leave this house!!!!
30 years I want to go to Mom’s house.
40 years You were right…..
50 years I don’t want to lose my mother.
70 years I’d give anything/everything for my mother to be here with me.
If you are reading this and you are fortunate to still have your mother, re-read the last stage of evolution, “I’d give anything/everything for my mom to be here with me.” Regardless of the current state of your relationship with or how you feel about your mother, trust me when I tell you that one day you’ll be at that final stage of “evolution.”
So go hug her if you can and tell her you love her. Go on….you can do it. Really!
Judy’s Salad
I first enjoyed this salad at a dinner party one of my best friends held. When we first met, she could barely boil water. Now, she not only has a sizeable collection of dependable recipes, she is also a member of a gourmet supper club. I’m proud of the culinary progress she’s made!
This recipe is one that is totally dependent upon the dressing – which can be purchased online. The melding of the various tastes and textures of the salad make it a spectacular addition to any salad lover’s repertoire. It’s one of my favorites to serve at a more formal dinner. Having said that, I wouldn’t hesitate to toss all ingredients together and serve buffet style. Like the other salad recipes I’ve posted this month, it’s a real crowd pleaser!
Judy’s Salad
1 bag of spring mix salad greens
1 chopped Granny Smith apple
Stilton, bleu cheese – crumbled OR hard, sharp cheddar cheese – grated
Golden Raisins
Slivered almonds – toasted
Angel Pietro Shoyu Dressing – original home style
Divide salad mix in equal or desired portions on salad plates. Garnish according to taste with green apple, cheese, golden raisins and toasted almonds. Shake the bottle of dressing very well and lightly drizzle over each individual salad or to taste.
NOTE: The dressing cannot be easily found in grocery stores but can be ordered online. http://www.angelopietro.com/dressing.html. I order several bottles at a time and store them unopened in the refrigerator to extend the shelf life.
Mother-In-Law: The Ultimate Frenemy
Ah, the much-maligned mother-in-law. For so many, the ultimate “frenemy” – that one guaranteed person whom can either be an enemy disguised as a friend or someone who’s both a friend and a rival. And, dealing with anyone whom you consider to be a frenemy can be tough, to say the least.
For those of you who have a MIL, perhaps the following truths might help in understanding her:
1. You both have something very obvious in common: you love the same person. And while in other instances, this might create a huge problem – for someone living through the process of forging family and lifetime bonds, you must keep this in mind as this is the beginning of that process which includes finding common ground.
2. Another obvious fact is that she was the very first person to love your spouse and has loved them longer. There’s no getting around that fact and with it the reality that deep down she, on some subconscious level, feels that she “trumps.” And, if for some unfortunate reason your marriage doesn’t go the distance – either through premature death or divorce – in all likelihood, she’ll be the person to whom your spouse will turn to for love, comfort and sympathy. It’s what good mothers do for their child – no matter how old they are. It’s that special mother-child bond that lasts until one of them dies. In all probablity, you won’t “get” this until you are a parent yourself.
So, these 2 truths then beg the questions: “O.K., I understand where she’s coming from, but how do I get along with her? How do I broker a satisfying peace with her?” Well, unless you do indeed have the very rare MIL-from-Hell (which you should have had some clue about while dating your beloved), the solutions are quite simple:
1. NEVER put your spouse in the middle of a disagreement with your MIL. I’m going to put this next statement in all caps on purpose because it is very important: MEN ABSOLUTELY HATE BEING PUT IN THE MIDDLE BETWEEN THEIR WIFE AND THEIR MOTHER. Women aren’t too crazy about it either. Neither men nor women are fond of being given an ultimatum of choosing between their spouse or a parent – so don’t be the one to do so. “But, but..,” you say. Sorry, but no. You probably saw warning signs regarding your future MIL when you were dating but chose to ignore them or were too innocent to consider what those warning signs might mean in the future because you were so much in love. You also erroneously thought that you’d be the one calling all of the shots. Well….I’m sorry, but things don’t always work out the way we fantasize. So you’re going to have to deal with/overcome – or in dire cases, ditch – the reality
2. ALWAYS treat your MIL with respect. NEVER say anything that could be misconstrued as critical, mean, sarcastic, bitchy, etc. to your MIL and especially about her to your spouse. If your spouse, however, is frustrated about their mother’s behaviors and vents to you – simply listen and say “I understand how you must feel.” Then shut up. “WHAT? You mean I can’t tell my spouse about all of the mean/hurtful/rude things his/her mother has said/done???” Nope – not unless specifically asked. You also can let your spouse know – again, if asked – that it makes you sad because you just want to have a good relationship. Then shut up. The reason behind this reasoning is this: when you criticize your MIL you are also criticizing your spouse – at least this is how it is perceived subconsciously – as your spouse is the product of his/her parents. Criticize your spouse’s mother and you are indirectly criticizing your spouse which means they will get defensive. Sound familiar?
I must disclose that I am a very rare – and very fortunate – person as I don’t have a mother-in-law that I consider to be a “frenemy.” But, our relationship could have been very different had I not practice what I preach and made the conscious decision to be her friend, finding things to like and love about her if for no other reason than she raised my wonderful-fine-speciman-of-a-human-being better half. Things could have been SO much different had I not made that decision as she is a naturally competitive and strong-willed woman. I didn’t want the drama/trauma that I’ve observed between so many other in-law relationships so I chose not to have a tense, competitive, dysfunctional relationship with her. I can’t speak for her, but I think she considers me her friend too. After all, we both love her baby boy.
Cabbage and Ramen Noodle Vinaigrette Slaw
Cole slaw is one of the salads that my handsome half will eat that actually contains greens. This slaw recipe is different from the usual mayonaise based slaws. It has an Asian twist and an amazing taste. The fact that it incorporates ramen noodles may evoke feelings of nostalgia among those who ate ramen noodles during the “salad days” of college. But, trust me, this salad is MUCH better than anything the instant ramen noodle cups EVER offered. In fact, whenever I serve this in a buffet, there is nothing left – and I mean nothing!
Cabbage and Ramen Noodle Vinaigrette Slaw
Prepare the cabbage:
4 TBSP sesame seed
1 cup of sliced or slivered almonds
4 green onions – chopped
1 head of green cabbage, cored and coarsely chopped
2 packages of chicken flavored Ramen noodles
Mix the sesame seeds and almonds together, place on a cookie sheet and toast in a 350 degree oven for about 8 – 10 minutes (don’t let them get too brown). Remove from oven and let cool. Separate the noodles from the seasoning packets. Set the seasoning packets aside. Crunch the ramen noodles slightly and in a large salad or mixing bowl, toss together the noodles, cabbage, green onions and toasted sesame seeds and almonds Prepare the dressing and pour over the top and mix all together when ready to serve.
Dressing:
4 TBSP sugar
1 TBSP of black pepper
½ cup of sesame seed oil
½ cup of vegetable oil
6 TBSP red wine vinegar
2 packets of chicken flavored Ramen seasoning (out of the pack of noodles).
In a medium sized bowl, mix all of the dressing ingredients together and pour over the cabbage mixture. Mix/toss well and serve.
Medora Online 