Monday, February 18, 2013

Sharing the Love of Cooking by Jannine Gallant

Call me strange, but I find cooking relaxing. At the end of a busy day, there's something about heading to the kitchen to start dinner that sets the tone for the evening. That isn't to say I always want to make something new and different for dinner. So, since I know a few of the other Roses are not big fans of cooking, I thought I'd share my two favorite, easy, go-to recipes. If you can read, you can make these - I promise!

Chicken Parmesan

4 Chicken breasts, trimmed and pounded to 1/2 inch thick
1 egg beaten
salt & pepper to taste
1 cup seasoned bread crumbs (approx.)
1 tsp. Italian seasoning
1 Tbsp. olive oil (approx.)
1 jar of your favorite marinara sauce
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese (I use fresh)
8oz. spaghetti noodles

Boil water and cook spaghetti noodles according to package directions. Drain.

Add salt and pepper to egg then dip chicken into it. Add Italian seasoning to bread crumbs then dredge egg coated chicken in them to cover evenly. Heat oil in skillet over medium heat. Brown chicken, turning once. (You may have to add a little more oil when you turn them.) When chicken is lightly browned and cooked through, pour marinara sauce over it, sprinkle with mozzarella then Parmesan. Cover with a lid and allow to cook a few more minutes to melt the cheeses. Serve over pasta.

Serves 4 but can be easily cut in half if it's just you and hubby.


1 lb. ground beef
1 small onion diced
salt & pepper to taste
1/2 tsp. garlic pwd.
1 tsp. cumin
2 tsp. dried oregano
2 Tbsp. canned green chiles
1 Tbsp. chopped fresh cilantro
1/2 cup salsa
1/4 cup water
12 corn tortillas
canola or vegetable oil
grated cheddar cheese
chopped tomatoes
chopped lettuce
sour cream

Brown ground beef and drain off any fat. Add onion and seasonings - cook until onion is wilted. Add green chiles, cilantro, salsa, and water. Simmer over low heat until most of the liquid has evaporated. Meanwhile, pour oil in a heavy skillet and heat to medium high. Cook tortillas one at a time, turning once, until they are as crisp as you like them. Add more oil as needed. Drain tortillas on paper towels. Garnish tacos with cheese, tomato, lettuce, salsa, and sour cream.

Makes 12 tacos (4 servings)


For links to my books, stop by my website. For more recipes, visit my blog and scroll down to some of the older posts. I've got a bunch of them.


Alison Henderson said...

Your chicken parmesan looks suspiciously like mine. LOL However, I'm ashamed to admit I make tacos from a box (hangs head).

Jannine Gallant said...

I always make spaghetti sauce from scratch, but with this chicken you can get away with using the jar kind. That's why I make it so often. LOL As for the tacos, seasoning them yourself really cuts down on the sodium you get in those little packets - and tastes better.

Barbara Edwards said...

Both recipes sound delicious. I think I'll try them. I like to cook, but the problem is I also like to eat.

Jannine Gallant said...

Yep, calories are the down side of cooking, Barbara. LOL

Margo Hoornstra said...

You mean to say spaghetti sauce can me made from scratch? Who knew?
If you can read you can make this, huh? I'll hold you to that.

Jannine Gallant said...

You can do it, Margo. I have faith in you.