Chicken Parm!

Recipe from foodnetwork.com

Software

Either

• 1-1/2 cups plain bread crumbs
• 1/2 cup grated Parmesan cheese (split in half)
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1/2 tsp cayenne pepper

or

• 2 cups of Italian bread crumbs
• 1/4 cup grated Parmesan cheese
  

You'll also need

• 4 boneless, skinless chicken breasts
• 1/2 cup flour, on a plate
• 2 eggs, beaten, in deep plate
  
• 3 Tbsp olive oil
• 1 regular jar of pasta sauce
  
• 1-1/2 cups grated Mozzarella cheese
• 1 box pasta of choice
  

Hardware

• 375 degree oven
• Large enough pot for pasta.
  
• 9x13 baking dish
• Non-stick frying pan
• Enough plates
• 2 deep plates
  
• Flattening devices: mallet or rolling pin
• Plastic wrap
  

Place chicken breasts in plastic wrap, flatten to 1/2 inch thick with flattening devices. Combine bread crumbs, half of the Parmesan, oregano, basil, and cayenne pepper in a deep plate (hereafter called The Mix). Using tongs, lightly coat each chicken breast in flour, dip in egg, coat with The Mix. Place coated chicken on a plate. Discard or put the rest of The Mix in the refrigerator. Heat frying pan and add oil. Add chicken to the pan, 2 at time is best. Cook until golden brown on both sides. Add half of the pasta sauce to the baking dish. When chicken breasts are browned, place in baking dish. Cover chicken with the rest of the sauce. Top with Mozzarella and Parmesan cheeses. Bake in oven for 25 minutes or until cheese is bubbly. Prepare pasta according to directions. Serve with pasta.

Peanut Ramen

Ingredients:

• 1 Package Ramen noodles (I used Oriental flavor but any would likely do)
• Peanut Sauce (recipe below)
• 1 can of precooked chicken, drained (use the small can for 1 serving, larger can for more)
• Frozen Vegetables to your liking (I used two handfuls of peas, but it was not very veggie)

Bring water to bowl in saucepan as directed by ramen package. Mix the peanut sauce ingredients and the ramen seasoning packet and heat in second saucepan as directed in peanut sauce recipe. When first pan is boiling, add ramen noodles and frozen vegetables and cook until vegetables are cooked through (if you prefer your ramen firm, cook separately or add later). When the second pan is heated, add canned chicken and mix. Drain noodles and vegetables. Mix the sauce into the noodles and serve.



*Peanut Sauce

• 1/4 c peanut butter
• 1/4 c water
• 1.5 tbsp soy sauce
• 1.5 tbsp Balsamic vinegar
• 2 tbsp brown sugar (or 1 tbsp white sugar + 1 tbsp molasses)
• Cayenne & Red pepper flakes to taste (suggested: 1 tsp cayenne)

Heat, whisking.
2 servings.

Source: Maureen Fiegen (Her source: ?)

Seafood Stew!

Seafood Mix Stew

Ingredients
32 Ounces Vegetable stock
1 Pound Frozen Seafood Mix, thawed
1 Package Stew Vegetables, frozen
1 Tbsp Olive Oil
2-3 Tbsp Fish Sauce
1 Clove Garlic, minced
½ Tsp Red Pepper Flakes
2-3 Tbsp Parsley, dried
½ Cup Sake
1.5 Tbsp Tomato paste
To taste: Salt, Pepper, Sesame Oil

Directions
In a large sauce pan, heat olive oil over medium-high heat. Add garlic, fish sauce, pepper
flakes, and tomato paste. Cook for approximately 2 minutes. Add sake and reduce by half.
Add vegetables and cover with stock. Simmer for 15 minutes. Add seafood mix in single
layer. Add remaining stock and season to taste. Cook until seafood is heated through.

This stew is mildly spicy, depending on how well you measure your red pepper flakes.