Pasta Pr0n – Breaded Chicken Cutlets with Spaghetti and Broccoli

DSC_0120 (1600x1060)Pasta and veggie tossed in a lemon garlic butter sauce with Parmesan.  Chicken was floured, then dredged in beaten egg and breaded with my famous garlic breadcrumbs.DSC_0123 (1600x1060)

Tidbits

DSC_7608 (1600x1060)I’m not ashamed to admit that Mrs J worked harder on the salad than I did frying the rest of it.  The shrimp and the mushrooms came out of a bag bought on the frozen foods aisle.  I did process the French fries myself, and put together the cocktail dipping sauce.PICT3260 (1600x1060)We see this flock of turkeys all over.  Usually they trip the camera we keep overlooking the automatic feeder down by the back pond.  This is within sight of the house, looking North.DSC_7592 (1600x1060)We had tacos the other night.  These have ground beef, refried beans, shredded cabbage, tomatoes, onions, jalapenos, sour cream, New Mexico pepper salsa, and shredded cheeses in lightly fried corn tortillas.  We had leftover fillings so I made quesadillas for lunch today:DSC_7603 (1600x1060)Post needs moar puppehs and kittehs!IMG_3889 (1600x1200)

IMG_3929 (1600x1200)I pan fried a couple of rib eyes the other day, and steamed some broccoli, but what really made the meal were the little golden potatoes I tossed with olive oil and kosher salt and roasted on a tray in a 425 oven for about 20-25 minutes or so.  They were turned once – start them cut side down because that will brown them nicely.DSC_7597 (1600x1060)

Chicken in Red Wine Sauce

DSC_7581 (1600x1060)Also know as Coq Au Vin, this is a classic dish that Julia Child taught me to make, though I rarely look at her recipes any more.  They tend to be too fussy with multiple steps and otherwise involved directions so I tend to wing it while looking at a similar recipe.

I looked for frozen pearl onions at the store yesterday while we were putting in provisions for the coming brutal cold weather the mavens are predicting for us.  I’ve found them there before but had to use the kind you have to peel.  Drop them into boiling water for two minutes and then you can peel them pretty easily when they’ve cooled.  Cut one end off and these will pop right out when you pinch them.

I also looked for the small button mushrooms that look so cute but had to make do with larger ones that I sliced and sauteed in butter and olive oil.  The mushrooms and the onions both are cooked separately from the chicken and added to the dish when plating for the table.

The recipe I linked to above calls for cognac, I used Marsala wine instead, and used a slurry of cornstarch instead of the butter/flour mixture to thicken the pan liquids.  I’ve made this many times using slightly different variations of ingredients and methods and it always ends in a delicious meal – one of our all time favorites.