This dish is usually made with tenderized chicken breasts, I like the boneless, skinless thighs better. I pounded these a little but not a lot. The prep was typical, though: dredge in flour, then egg, then bread crumbs, Cook in olive oil until golden, then flip. Bake, topped with sauce and cheese and serve. I like a bed of spaghetti that has been tossed in butter and good olive oil with plenty of garlic.
Meatballs! I followed this recipe, mostly. Quantities in the recipe were for 1 lb. of meat – I went with 1 lb. of ground beef and 1 lb. of Italian sausage and scaled the amounts accordingly. I’ve no idea what locatelli cheese is so these were made with Parmesan.They were browned in the toaster oven before going into the sauce.I like then over spaghetti with more grated Parmesan and ribbons of basil. I may do some meatball subs today with the rolls I baked the other day:I had planned to smoke a pork shoulder but when the big chunk of meat was thawed it turned out to be beef. I resorted to the crockpot and made a batch of Italian beef. My recipe is to slice a bunch of onions, mince a lot of garlic, add beef or chicken broth, red wine, bay leaves, dried basil and oregano, more granulated garlic and onion, and salt and ground black pepper. Open a jar of pepperoncini and dump them all in – with the juice. Some red pepper flakes work well but are optional. Put all of that stuff in with the beef and give it 8 hours or so on high. Proper Chicago style Italian beef is made with thin sliced beef but I don’t do it that way because I don’t keep a deli slicer out on the counter. Mine is more like pulled pork:Here’s a quick lunch we had the other day before I baked the rolls, the little buns are a par-baked item Kroger carries, just pop them into the toaster oven for a few minutes and they made credible slider buns.Here we go with a full sized sammich. I like them dipped but if you dip the whole sammich it becomes a race to finish it before it falls apart. A little bowl of juice on the side overcomes that problem.Lest you think it’s all meat and carbs around here, Mrs J cuts up a sweet yellow watermelon.
I’ve been waiting for this since the first tomato turned ripe – enough to do the sauce thing for a delicious summer treat.Cook them down in a little olive oil over medium high heat, using a potato masher to help them along. Cook the pasta while the sauce is making, reserving some of the pasta water in case the sauce is too dry. Stir in a couple pats of butter and a tablespoon or two of tomato paste to finish the sauce. Add the spaghetti and fresh basil to the pan, toss with tongs, or flip it in the pan chef style if you’ve got the chops – this amount was a little too much for me. I did try and didn’t embarrass myself by spilling any but I will admit to a certain timidity. Garnish with more grated cheese and basil.
I’ll start this off with a pie than should have been great but ended up only fair to poor. It’s a Brown Butter Apple Pie with a Cheddar Crust. Sound great! It turned out to be a lot of effort for a disappointing result. Mrs J swears that she will not try this one again.This was a pretty good pie. Somehow I got the water/flour ratio wrong on the dough – it ended up too wet and sticky. I kneaded in more flour but gave up and poured it onto the pan. It got an Awesome Sauce base for the mozzarella, onions, mushrooms, sausage, and ham.I broke out my slicer for that big sous vide tenderloin I did, and also sliced some ham. Most of it I vac-sealed and froze but kept some out for my midwestern version of the classic Cubano sammich.More chili! This is about half chorizo and half ground beef. I don’t usually put sour cream on mine but many people do. I can take it or leave it. It does make for a pretty picture, so there’s that.I used the slow cook feature on the toaster oven, they got 2 hours on high and some more time on the low setting because we weren’t quite ready to eat. I used a flat lid for the shallow pan and it touched the chicken quarter, that’s the black patch on the thigh. The rest was quite tender, the leg came off as I plated it.Here’s another sammich made with the pork and ham I sliced. I need to make more slaw, bake more beans, and make another potato salad.Classic spaghetti with meat sauce. When the pasta drained after cooking, instead of spooning some sauce into it I used half a stick of butter that I zapped in the microwave with several cloves of garlic. Add a little Parmesan and you can eat it just like that but I like a nice meat sauce. Mrs J isn’t fond of mushrooms so I sauteed a few to top my plate with as a garnish instead of mixing them into the sauce.Here’s a few kittehs.
I went to the pantry and found a quart of last year’s tomato sauce for a pasta meat sauce. I made quite a bit, adding a big onion, several peppers from the patio garden, Italian sausage, lots of minced garlic, and plenty of fresh herbs. We had it on spaghetti for lunch, leaving plenty sauce for a supper dish. TaMara’s cast iron purchase made me do this in one of my skillets. This 10 incher is just big enough for 8 ounces of cooked rigatoni with sauce and some mozzarella we had leftover from yesterday’s pizza.I noticed that a couple of the recipes I looked at called for assembling the dish in individual sized casseroles but I don’t have anything suitable so I used the pan I had. I discovered why the mention of individual portions – you need a helper with scissors to cut the mozzarella strings when spooning the pasta into bowls!
I nearly forgot that I had this baguette tray with the perforations . I thought I might try it for some hoagie rolls and it seems to have worked pretty well, not sure if it’s better than on a regular tray. I got a rash of complaints when I served up a photo of a cheesesteak on a round bun, they said I wasn’t true to the proper form in the Platonic sense of “cheesesteak” – most of the complaints pointing to lack of a long roll, never mind that they weren’t Amoroso’s.That should quell the riot. I’ll take note of any complaint and report back.Bonus kitteh! This is the neighbor’s cat, Mrs J says that is a mackerel pattern. It was taking advantage of our bench that overlooks the front pond early the other morning.I think these are the best looking hamburger buns I’ve made so far. The shapes are good and the sizes are nearly uniform. These are from the King Arthur Flour “Beautiful Burger Buns” recipe – now my go to recipe for buns and rolls.Mmm… we had this spaghetti for dinner tonight. A little Italian sausage in some of my Awesome Sauce from last year’s tomato crop. My container basil was getting lonely, this was a perfect place for s sprig.Baked beans! These are always good to have on hand, along with slaw and potato salad. Add a sammich for an instant lunch.