It’s official. The cool weather is gone. For how long? I have no freaking clue. But it dawned on me yesterday, as I stepped out of the shower and didn’t feel all that refreshed. The heat of July is back. Had to stand in front of a fan as I got dressed actually. No bueno. But I guess that’s what us Southern Californians get. Maybe when Mike and I are loaded (ha ha) we’ll move somewhere with more temperate weather. Or have that “summer house” in Lake Tahoe…..Oooooooh. That sounds so nice. I’m not exactly going to hold my breath on that, but I’ll keep dreaming.
This morning I found myself reading my Christmas/Hanukah present from my Mom last year, Nigella Lawson’s cookbook, “How to be a domestic goddess: Baking and the art of comfort cooking.” Firstly, all the recipes look divine, and the photography…Jeez. It’s like porn for foodies. But I think her writing takes the cake. It’s so sensual. Even in print, the woman just oozes sexuality and confidence in the kitchen. I love it. Her bravado is so lovely, telling us readers to take no prisoners in the kitchen, and never apologize for our mistakes. I find it slightly Julia Child-esque. Don’t apologize! Never cry foul! Wield that spatula like a well-trained Ninja warrior wields a katana!
Ok…Maybe I went a bit far with the metaphor. But I hope you all get my point. Get in that kitchen and cook baby!
Last night I again used the box of death. And sweated like an oinker. But that’s cool, dinner was yummy. Mike gave me 2 thumbs up.
Chicken Piccata & Baked Zucchini Chips
1 large or 2 small chicken breasts
1 cup seasoned bread crumbs
2 tablespoons parmesan cheese
1/2 tablespoon granulated garlic
1 pinch each, salt and pepper
2 tablespoons butter/margarine
2 tablespoons white wine
1 tablespoon lemon juice
1/2 cup flour
2 medium zucchini
2 tablespoons olive oil
Preheat your oven to 450degrees. This meal contains 2 breaded items, so I make 1 big bowl of the breading and use it for both items. And for sanitary reasons, bread the zucchini first and chicken last.
Mix the bread crumbs, parmesan cheese, garlic, and salt & pepper in a shallow bowl (big enough to fit the breasts).
Slice the zucchini to a thickness of about 1/4 inch. If you have a fancy mandoline, use it. Otherwise, like me, use a serrated knife and try not to slice your fingers along with the zucc’s.
Coat the zucchini slices with the olive oil, and then pat them with the bread crumb mixture to cover. Place the breaded slices on a baking sheet that you have covered in foil and sprayed with Pam. Stick those in the oven for 25-30 minutes, but keep an eye on them. Brown is good, black is bad.
Once the zucchini is in the oven, pound out the chicken between 2 pieces of plastic wrap or in a closed Ziploc. You want them to be about 1/2 inch thick. Once they’re pounded, coat them with the flour and shake off the excess. Then dip them into the egg, and then dregde in the bread crumb mixture. Make sure they’re evenly coated.
Heat the butter in a skillet, and place the chicken in. Cook over medium-high heat for about 5 minutes per side. You want the chicken to brown and be slightly crispy on the outside. By the time the chicken is done, the zucchini should be ready to come out of the oven.
Remove the chicken from the skillet, and pour the white wine and lemon juice in with the drippings from the chicken for about a minute to cook off the alcohol. Pour the sauce over the chicken.
Very yummy. Minimal clean-up. Also had salad to go with and a glass of the wine that I used for the sauce. Wouldn’t want my vino to go to waste now would I?? Ha! Sat in front of 3 fans as we ate. Yes, 3.
Today is errand day, including taking Papa shoe shopping. Wild and crazy times man! Hope the week is kicking off with a bang for all my lovely readers out there!