This is my favorite dish to make! And only fitting to be my last blog post of the semester.
I start out by breading the chicken and frying it in a pan. I then use the same pan (without washing it out) and add the ingredients to make the sauce. I place the cutlet on top of some spaghetti, add the sauce and serve with a side salad.
Ingredients:
2 Chicken breasts
1 Egg
1 cup seasoned breadcrumbs
Olive oil to coat pan
1 cup chicken stock
2 tbsp capers
3 tbsp artichoke hearts
1 lemon (juiced/zested)
Spaghetti
Directions:
I cut the chicken breasts in half longways so they cook faster and more evenly in the pan. You should end up with 4 thin chicken cutlets. Soak each of these in the beaten egg and coat with breadcrumbs. Heat up your pan and add olive oil. Cook chicken thoroughly until golden brown on both sides (13-15 mins). Place on paper towels to drain grease. In the pan add the cup of chicken stock, capers, artichoke and lemon juice/zest.
Bring to a simmer and let sauce thicken.
In a pot boil spaghetti. Once ready, plate
spaghetti, place chicken on top and pour sauce
over entire meal.
ENJOY
Instead of cooking for myself today, the whole extended family collaborated on Thanksgiving dinner! We had the standard turkey, stuffing, mashed potatoes, sweet potatoes, green beans, cranberries and my contribution- Brussels sprouts. I traveled back to my hometown and we met at my aunt's house. There has only been one Thanksgiving in my life where we did not meet there. The usual characters gathered around the appetizers and conversation flowed with the wine. Dinner was served, as it went quite for a few minutes. The brave went back for seconds. Desserts are my mothers specialties. She made 4 pies this year! A chocolate chess pie, a pumpkin pie, a coconut creme tart and the guest favorite- blueberry!
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| Our Table |
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| Coconut Creme Tart |
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| Blueberry Pie |
ENJOY!
This meal combines cold noodles and distinct flavors for a bowl of Asian fusion. I used a pack of Ramen noodles I found in the pantry. I left out the seasoning and chilled them in the fridge while I cooked my pork chops. Once the main components were done cooking and cooling I combined the rest of the items in my bowl and chowed down!
Ingredients:
1 Pork chop
1 Packet of Ramen (chilled)
Carrots (shredded)
Cucumber (sliced)
Lime wedge
Cilantro sprig
Sriracha (drizzled)
Hoison sauce(drizzled)
Directions:
Place pork chop in pan on medium-high heat for 15 minutes, flipping to cook evenly. Boil water in a pot, cook Ramen for 3 minutes. Drain water and place in bowl. Put the bowl in the refrigerator to cool while your pork finishes. Place pork in pan and top with thinly sliced cucumber and shredded carrots. Garnish with a lime wedge, cilantro sprig and drizzles of sriracha and hoisin sauce.
ENJOY!
