Day 23: Chicken Parmesan and Antipasto Salad

This is probably one of the first dinners I ever made after we got married. One of the wedding showers I had was a kitchen shower. Everyone brought kitchen items and their favorite recipes. One of the gifts was a cookbook, "The Family Circle Cookbook, New Tastes for New Times." It sounds like something straight out of the 1950s, but actually it has some of the most "real" recipes and ideas. I've used it a ton over the past 14 years. This recipe is actually listed as Turkey and Eggplant Parmesan, but I've simplified it to just plain Chicken Parmesan. The salad is one of my favorites from Fireside Pies. They call theirs the "Salumi Salad," but since this is my own version, I renamed it. The salad to my recipe repertoire, but I've already made it several times. I love it!

Grocery List:

For Chicken Parmesan:

• 1 1/4 cups Italian breadcrumbs
• 1/2 cup chopped parsley
• 1/2 cup grated Parmesan
• 1 egg
• 1 lb. boneless, skinless chicken breasts
• 1 1/2 cups prepared or homemade tomato sauce (Try Central Market's Organic Garlic Lover's Pasta Sauce)
• 1 cup shredded part-skim mozzarella cheese (I like to use fresh mozzarella)

For the Salad:

• 1 bag of arugla
• 1 cucumber
• 1 carton grape tomatoes
• 1 salumi or salami
• Pitted mixed Greek olives
• Peperoncinis
• 1 jar of artichoke hearts
• 1/2 cup shredded mozzarella

Probably already have in your pantry:

• Salt
• Pepper
• Vegetable oil
• Red wine vinegar

Chicken Parmesan:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley and parmesan in a shallow dish.
• Beat together 1 egg, 1/2 tsp salt and 1/4 pepper in another dish.
• (I like to use a meat mallet to flatten my chicken breasts before dredging in egg and bread crumbs).
• Heat 3 tbsp vegetable oil in a nonstick skillet.
• Dip chicken breasts in egg mixture, then in crumb mixture to coat.
• Add chicken breasts to skillet; saute for 7 to 10 minutes, turning halfway during cooking time after first side is golden.
• Spray 9" x 13" baking dish with nonstick cooking spray.
• Add chicken breasts to dish. Top with tomato sauce.
• Add a slice of fresh mozzarella to the top of each chicken breast.
• Sprinkle with parsley.
• Bake in preheated hot oven (400 degrees) for 15 minutes or until heated through and cheese is bubbly.

Antipasto Salad:

• Wash and slice cucumber and tomatoes.
• Slice salumi and peel rind.
• Grate mozzarella cheese.
• Cut up artichoke hearts, olives and peperoncini peppers.
• Toss all ingredients together, drizzle with dressing and serve.

Dressing:

• 1/4 cup red wine vinegar
• 1/2 cup salad oil
• Dash of salt and pepper
• Whisk together and drizzle desired amount over salad

Day 22: Caprese Salad

Technically, I have achieved my 30 days!!!! But that includes a lot of leftovers, sandwiches, snack dinners, etc. To be fair, I'm going to blog 8 more original dinners. There are still so many yummy recipes I want to share. I got a little thrown off with the sickness and all the snow days --waaaayyy too much soup. Not everything I cook is served in a bowl. I promise.

Amidst all the Super Bowl leftovers this week, I did manage to make a fresh salad. No need for a recipe really. Every knows how to make this, but here are a couple of things I love for this salad.

Caprese Salad

• 1 container Gourmet Medley Heirloom Tomato mix (They sell this at Central Market and I've seen them at Super Target from time to time. A nice colorful mix of tomatoes sold almost year-round without having to pick out a bunch of different types of tomatoes. It's done for you).
• 1 package of fresh mozzarella (Paula Lambert's fresh mozzarella is what I usually use and it's local too. Central Market also makes its own fresh mozzarella in-house).
• 1 bunch of fresh basil (Grow in a pot in your backyard in the summer. You'll be amazed a how much you use it. One of my girls even loves to munch on it. Strange, I know. But at least it's something green).
• Good balsamic vinegar
• Good extra virgin olive oil
• Kosher salt
• Fresh ground pepper

Slice tomatoes, mozzarella and basil. Mix together. Drizzle with BV and EVOO. Sprinkle with salt and pepper.

Ugly photo, I know. But, at least it gives a visual.

Day 21: Super Bowl Sunday

I made the Memphis Slow Cooker Pork tonight to serve as sliders at the Super Bowl get-together. Unfortunately (or fortunately) so did my friend, so we've had 4 lbs of pork to eat this week. While yummy at first, it will be a while before I make those again. A little burned out on pork. Here are some of my other favorite Super Bowl dishes. My belief is there's an unwritten forgiveness policy on eating high caloric food on Super Bowl Sunday. If that's not something you normally do, today's the day. Tomorrow is Monday so you can get back on the health kick if that's your thing.

Ms. Anne's Sausage Balls

1 lb. hot pork sausage

2 cups Bisquick

2 cups shredded sharp cheddar

Preheat oven to 400 degrees. Brown sausage and drain fat. In a mixing bowl, combine cooked sausage, Bisquick and cheese until combined. Roll into 1 inch balls and place on cookie sheet covered in parchment paper or sprayed with non-stick spray. Bake for 20 minutes at 400 degrees.

Chow Chow's Grove Sausage Queso

2 (8 oz.) blocks of cream cheese

2 packages of pork sausage

2 cans of Rotel

Brown sausage and drain fat. In a slow cooker, combine cooked sausage, cream cheese and Rotel. Turn to high heat. Continue to stir until mixed and melted. Reduce heat and keep warm. Serve with Frito's.

Mom's Buffalo Chicken Dip

1 (8 oz.) block of cream cheese

1/2 cup Frank's Hot Sauce

2 cups shredded cheddar cheese

Ranch dressing

Tyson's chicken strips, cooked

Preheat oven to 350 degrees. Warm chicken strips in a skillet with 1/4 cup Frank's Hot Sauce. Stirring often until warmed and coated with hot sauce. Spread cream cheese in an 8 x 8-inch dish. Pour 1/4 cup of hot sauce over it. Layer chicken on top of cream cheese. Drizzle with Ranch dressing. Sprinkle top with shredded cheese. Bake at 350 degrees for 15 to 20 minutes or until bubbly. Serve with crackers or chips. (Guys love this!)

Day 20: Spaghetti Dinner

Guess what? It's another snow day. Thank goodness for friends. The girls have stayed occupied with play dates. Tonight, we're having two friends spend the night. The consensus is that everyone likes spaghetti, so spaghetti it is. Yeah, I know this picture is not beautiful -- not that any of them are, I'm still working on my photography skills -- but I almost forgot to snap a picture until we were sitting down for dinner.

Pure laziness has set in tonight. It's spaghetti sauce from a jar. If anyone has a favorite spaghetti sauce recipe, please share. There is nothing better than homemade spaghetti sauce.

No recipe to share, but one tip for those out there who don't cook often. Always season the pasta water with at least 1 tsp of salt.

Day 18: Groundhog Day

How appropriate. Especially if you've seen the movie Groundhog Day with Bill Murray. It's our second snow day and somehow not much has changed. Here we all sit in our same pajamas, eating the same breakfast, same lunch and same dinner (thank goodness that Taco Soup makes a lot). I felt like I was living the same day all over again. The high today does not get above 20 degrees. It's too cold to even go outside to get fresh air. But hey, I'm sticking to the challenge. Plus, I don't even think Papa John's would deliver in this weather.

Please melt a little so I can get to the store tomorrow.

Day 19: Chicken and Wild Mushroom Soup with Greens

We are on day three of the kids being out of school this week due to snow and ice -- crazy -- in Texas especially. Who would have thought? And we're definitely on a soup roll around here with all this bone-chilling weather. Tonight I made another one of my favorite soup recipes. (And yes, I did have to break out and go to the store this afternoon. Unless we wanted to eat Dora SpaghettiOs for dinner, shopping was a must. I was too nervous to cross I-3O so I just headed down the street. Ahh, the fresh air of SuperTarget, the bare shelves, the long lines. Pure bliss. Cabin Fever has truly set in.)

This is one I made up so season to taste. My measurements may not be exact.

Chicken and Wild Mushroom Soup with Greens

Grocery List:

• 1 lb. or 1 package of boneless, skinless chicken breasts or 1 rotisserie chicken
• 1 container of pre-sliced shiitake mushrooms
• 1 container of pre-sliced Baby Bella mushrooms (Some store sell containers of a wild mushroom mix. Any mushroom mix is fine as long as you have approximately 4 cups)
• 1 bag of pre-washed baby spinach greens
• 1 can of cannellini beans, drained and rinsed
• 1 32 oz. box of fat-free, low-sodium chicken broth (2 boxes if using slow cooker)
• 1 32 oz. box of vegetable broth
• 2 tsp. minced garlic
• 1 fresh lemon

Probably already have in pantry/fridge:

• Olive Oil
• Sherry wine vinegar
• Cabernet Sauvignon
• Butter
• Kosher salt
• Fresh ground pepper

Directions:

4 hours in advance: If you're using chicken breasts, cook in slow cooker. Turn heat to high. Rinse chicken breasts and sprinkle generously with Kosher salt and fresh ground pepper. (I found a "French simmer sauce" that I used this time), but instead you could make your own simmer sauce using 1 cup of chicken broth, 1 cup of Cabernet Sauvignon, 1/2 cup Sherry wine vinegar and 1 tsp. of minced garlic. Pour sauce over chicken breasts and cook in slow cooker for 4 hours or until chicken is tender and shreddable.

If you're using a Rotisserie chicken, pull chicken off bones and shred.

• Next saute all mushrooms on medium heat using 2 tbsp. olive oil, 2 pats of butter, 1 tsp. minced garlic and salt and pepper to taste. Saute until mushrooms reduce and are soft.
• In a stock pot, add one box of chicken broth and one box of vegetable broth to a boil. Add salt and pepper to taste.
• Reduce heat to medium.
• Add 1 can of cannellini beans, drained and rinsed.
• Add 1 bag of baby spinach greens.
• Add cooked chicken and sauteed mushrooms.
• Lower heat and simmer for 30-minutes.
• 5 minutes before serving, squeeze the juice of 1 lemon into the soup to brighten the flavors.
• Taste before serving and season to liking.

Serve with a side of crusty French bread.

I'm so upset that I accidentally deleted the photo of this soup. I was trying to clear my card to make room for snow pictures since the kids finally got out in it.

Day 17: Taco Soup and Cornbread

It's getting down to 10 degrees tonight, so nothing sounded better than hot soup. If you don't already have a Taco Soup recipe in your arsenal, you should add it. This is one of those dishes you can have on hand for any night of the week. All of the ingredients can be kept in the freezer or pantry for a last-minute hearty and warm dinner.

Grocery List:

• 2 lbs. lean ground beef
• 2 cans black beans, rinsed and drained
• 1 can kernel corn, drained
• 2 cans diced tomatoes
• 1 can of Rotel with diced tomatoes and green chiles
• 1 (7 oz.) can of chopped green chiles
• 1 packet of taco seasoning
• 1 packet of ranch salad dressing seasoning

Garnishes:

• Sour cream
• Shredded cheese
• Tortilla chips

(Additional optional ingredients: 1 chopped onion, 1 can of pinto beans, 1 can of black olives, pickled jalapenos, etc.)

Directions:

• Brown ground beef in a large skillet, drain off fat.
• Add ground beef to a large stock pot.
• Add drained and rinsed black beans and drained corn.
• Add can of Rotel, 2 cans of diced tomatoes, green chiles and seasoning packets.
• Heat to medium-high stirring often.
• Reduce heat and let simmer for approximately 30 minutes.
• Garnish as desired.

The Weekend and Beyond

People I talk to who have just learned about my goal and blog are saying, "You're cooking for 30 days straight?!?" Well, not exactly. Here's my goal: If we are at the house for dinner, I am cooking or preparing. The 30 days has already stretched into the month of February. At this rate, it might be Spring Break before I complete this challenge.

In order to stay sane, every one needs a break. Friday night we headed to Eddie V's for a date night. Dinner was wonderful as usual. The laugh of the night came when my husband ordered the special: a dry-aged, 22 oz., bone-in, "tomahawk" rib-eye. When the waiter brought it to the table, we felt like the Flintstones. It looked like a caveman dinner. Yes, the name tomahawk comes from the shape. Imagine an 18 inch or so bone with a huge rib-eye on one end. It was quite tasty though.

Saturday night was a treat. Our friend hosted a beautiful dinner party. Absolutely gorgeous! How we all wish we could do the same, but then reality hits and we realize just how difficult it is to host a dinner for 12. In order for everything to come together seamlessly for a dinner party when you have kids, you must deport them for at least 24 hours prior to the guests arriving. She served a rosemary crusted beef tenderloin, wasabi mashed potatoes, roasted asparagus, a fresh tossed salad and 9-grain bread from Black Rooster Bakery.

Sunday night was every man for himself. Sometimes you just have to do that.

Monday night we headed out for Mexican food and to the Stock Show and Rodeo.

We were awakened at 4 a.m. this morning to "thunder sleet." Today, Tuesday, is an official snow/ice day. Unfortunately, I didn't think this would really happen. Instead of going to the grocery store yesterday while my kids were in school, I caught up on work projects and projects around the house. It's slim pickens around here. I'll have to get creative for dinner tonight.

Day 16: Orange Roughy in Dijon Cream Sauce with Roasted Asparagus

I'm a little behind on blogging. Last Thursday night as promised, I was back to cooking again. Since I had not made a fish dish yet this month, I decided I would try something new. This recipe is from Cooking Light magazine (June 2005). It was extremely easy but everything cooked so fast, you really have to man the stove. Also, each serving is less than 200 calories, but you would never know it by the taste and rich flavor.

Grocery List:

• 1 to 2 lbs. of light white fish (orange roughy, tilapia, red snapper, etc.) - plan on 6 oz. of fish per person
• 1/2 tsp chopped fresh thyme
• 3/4 cup fat-free, low-sodium chicken broth
• 1 container sliced baby Bella mushrooms
• 2 tbsp whipping cream
• 2 tbsp Dijon mustard
• 1 bundle of asparagus

Probably already have in your pantry/fridge:

• Nonstick cooking spray
• Extra virgin olive oil
• Balsamic vinegar
• Kosher salt
• Fresh ground pepper

Orange Roughy in Dijon Cream Sauce

• Sprinkle fish with 1/2 tsp fresh chopped thyme, fresh ground pepper and Kosher salt.
• Coat large skillet with nonstick cooking spray and heat over medium-high heat.
• Add fish. Cook 1 minute on each side.
• Add 3/4 cup chicken broth, and bring to a boil.
• Cover, reduce heat, and simmer 5 minutes.
• Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender.
• Remove fish from pan; place on a plate and cover with foil to keep warm.
• Add 2 tsp of cream, and 2 tsp of Dijon mustard to pan.
• Stir with a whisk until well combined.
• Cook 1 minute or until thoroughly heated.
• Serve sauce over fish.

HS note: If you buy the pre-sliced mushrooms, you'll need to slice them again -- maybe once, maybe twice. This recipe is best if mushrooms are very thin and delicate. You can also substitute chicken in this recipe instead of fish.

I served this with roasted asparagus and out-of-the-box mushroom risotto.

Roasted Asparagus

• Preheat oven to 400 degrees.
• Wash asparagus.
• Snap or cut woody ends off asparagus and place in baking dish.
• Drizzle with Balsamic vinegar and Extra Virgin Olive Oil.
• Sprinkle with Kosher salt and fresh ground pepper.
• Bake for 20 minutes.

A Hit With Kids: Mini Personalized Pizzas

One of my first "cooking experiences" was at our next-door neighbors house in Atlanta. As part of a sleepover birthday party for my friend, Mere, we all made our own mini pizzas. I still remember that -- and I loved it. Mrs. Judy had refrigerated biscuits for the mini pizza dough, jars of pizza sauce and tons of toppings: Parmesan cheese, mozzarella cheese, pepperonis, ground beef, sausage, and maybe a few healthy veggies too (although I wasn't into veggies at that age). We all got to personalize our pizzas to our liking.

The other night when I wasn't feeling like eating much, I let the kids cook for themselves. I thought of the mini pizzas and how fun they were to make as a child. I pulled out a can of refrigerated biscuits, tomato sauce, Parmesan and mozzarella (because that's all my kids will eat on their pizza right now).

They loved it too. In less than 15 minutes, we had personalized pizzas ready to serve.

Ironically, Mrs. Judy commented on my blog the very next morning after I made the pizzas (before I had posted this). She wrote about how she remembers my mom always cooking and even making fresh blueberry pancakes for us on school days. Little does she know that 30 years later, I still remember her special personalized pizzas. It was so much fun to share that tradition with my kids. I have another favorite kid-friendly Gaskill recipe that I plan to share later in my 30-day challenge. Stay tuned ...

Mini Personalized Pizzas

Grocery List:

• Refrigerated pizza dough or refrigerated can of biscuits
• Jar of favorite pizza sauce or spaghetti sauce
• Parmesan cheese
• 1 bag of Shredded mozzarella cheese (approx. 2 cups)

Additional topping options:

• Pepperoni
• Ground beef
• Italian sausage
• Mushrooms
• Spinach
• Olives
• Bell peppers
• Chicken
• Etc.

Directions:

• Preheat oven according to instructions on dough package.
• If using refrigerated pizza dough, divide dough equally among children. If using biscuits, divide biscuits among children.
• Knead dough into thin circles on a parchment covered baking sheet.
• Top with tomato sauce.
• Add Parmesan cheese and mozzarella.
• Add additional toppings.
• Bake pizzas according to dough instructions, checking often.
• Enjoy!