Spinach is a wonderful ingredient to get into your recipes. It’s packed with Iron and other nutrients. In this recipe for a quick Easy Weeknight Meal, I added a leftover bunch of Spinach to enhance my pasta sauce as well as a marinade for some Chicken.
This version of Chicken Parmesan has been adapted to make it easy to get on your table quickly on a busy weeknight. When you say Chicken Parmesan, you automatically think about hw long it’s going to take but if you keep it simple and organized, it’s possible to serve this to your family.
In true ‘Easy Weeknight Dinner’ style I raided fridge & pantry – I picked up some fresh chicken breasts on the way home, I have some left over fresh Basil, a can diced tomatoes, some Olives, parmesan, flour, an egg, and some good ol Italian breadcrumbs. Now remember that typically a dish like this is made with love, the sauce is simmered on the stove and the crispy cutlets are seasoned and breaded to crispy perfection. We’re going to maintain the integrity of the dish but use shortcuts to make it possible to prep in a short time.
When you buy packaged Chicken, always look for the brand that come with the Chicken tenders intact… these are the tender pieces that are attached to the back of the breasts. Many manufacturers will remove them and sell them separately at a higher price. Butterflying the Chicken breasts makes them thinner and quicker to cook. I’m using two Chicken breasts and this in theory should serve 4 people and be enough if you serve this with bread and a side salad. Once these are sliced, I’m just going to flatten these with a meat hammer. You can also cover these with saran wrap or parchment paper and pound them with a rolling pin. This is a great way to take out the frustrations of the day! You can save the Chicken tenders for another recipe, but I usually will to flatten these as well as my teenage sons have a voracious appetite and are always looking for seconds … and thirds ..
Remember to always wash your hands in between handling Chicken.
This is my virginal journey into making a mushroom risotto, but the results were good, so I’m happy to share. I’m used to making basmati rice, where you don’t have to watch the pot too much and found the process very laborious, however when you take your first bite, you can taste the love and patience(or impatience), and it’s totally worth the constant stirring. I used some leftover Lobster stock courtesy of a recent Lobster fest but you can use stock of any kind, homemade or pre prepared.
View my step-by-step video The Italian that came up with this combination of Marscapone cheese and coffee was a genius. Tiramisu is one of my favorite desserts, not just to eat but it’s also perfect to make a family style bowl that’s perfect for a large gathering but is still elegant. This is my version of Tiramisu and I love to lighten it up with the addition of whipped cream.
I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.
A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.
This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.
Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –
Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.
I only just realized that Summer is about to end and I haven’t really had a chance to connect with friends and have them over for some fun in the sun aka my backyard. I love to entertain however find less and less time to do this given I spend one half of my weekend taping for my YouTube channel. It occurred to me that I do have some really quick recipes I always include when I entertain to balance out the easy with the harder recipes. I’m going to knock out three recipes in record time and have time to laze around the backyard with my family and friends.
I’m going to make my beloved Parmesan Bruschetta. I’ve never met anyone that didn’t like Bruschetta and the addition of Parmesan gives it that extra ‘mamma mia!’. I also have a Shrimp Ring recipe as well as Rocky Road Pillows for those with a sweet tooth.
Making a Brushetta only needs two things – great ingredients and love. While the love is a given with anything I prepare, you want to make sure you have firm and ripe tomatoes, good quality Olive oil, fresh bread and basil and freshly grated Parmesan.
Last year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here