Thursday, July 10, 2014

Artichoke Chicken

4 chicken skinless/boneless breast halves
4 tablespoons butter
8 ounces sliced fresh mushrooms
1 small can of slice olives drained
1 jar  (about 14 ounces) marinated artichokes, drained
2 tablespoons all-purpose flour
1 1/2 cups chicken broth

 In a large skillet, brown chicken lightly in the butter.

Transfer the chicken into a  deep baking dish.

Add mushrooms and olives to skillet and saute for 1-2 minutes, until lightly browned remove from stove and and pour over the chicken pieces.

Pour drained artichoke hearts over the chicken pieces.

Add flour to the remaining butter and stir to blend, Add broth and cook until thickened, pour over chicken.

 Bake the casserole at 350 degrees for about 40-50 minutes. 

Copyright@ Maria A. Piccirillo

Italian Oven fried Chicken

4 boneless skinless chicken breasts 
3 large eggs, beaten
1 cup Parmesan cheese
1/8 teaspoon of pepper
1 cup fine dry Italian bread crumbs
1/4 cup Italian lite or regular salad dressing
1/4 cup unsalted butter

Dip chicken into beaten eggs, combine cheese and bread crumbs and pepper. Coat chicken with crumb mixture. Place coated chicken on greased baking sheet. Drizzle lightly with salad dressing and place slices of butter on each piece of chicken.

Bake at 350 degrees for 40-45 minutes.

 Serve it with  rice pilaf and garlic bread,and white wine.

 Copyright@ Maria A. Piccirillo

Maria's lazy, Chicken Parm Made Easy

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned Italian bread crumbs
4 tablespoons extra virgin olive oil
10 slices mozzarella cheese
1 jar (16 oz) spaghetti sauce or your own homemade
Parmesan cheese

Whisk the egg and milk together then dip the boneless chicken breasts in milk and egg mixture and then in bread crumbs. Heat extra virgin olive oil in a large skillet over medium heat.

Cook the chicken until golden, in the hot oil on both sides for, about 3 to 4 minutes on each side. Set chicken in a deep baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast.
Pour 1 jar of  spaghetti sauce or your own home made over chicken/mozzarella.

Sprinkle with Parmesan cheese and left over mozzarella.

Bake at 350°  for 30 minutes, or until bubbly.

 Serve with garlic bread, spaghetti and red wine.
 Copyright@ Maria A. Piccirillo

Tuesday, July 8, 2014

Italian expresso with a twist

1/4 cup of orange juice
1/8 cup of sugar
1 ounce of tequila
1 ounce of kahlua
1 ounce of Cointreau
2 ounces of cold Italian expresso

Place orange juice and the sugar in two different bowls. 
dip the shot glasses in the orange and then the sugar
In a pitcher add ice, and then add, tequila, Kahlua, Cointreau, and Italian Expresso.  Mix it really well, and then pour into shot glasses.  Makes 4-5 shots.


 2 bottles of vodka (100 proof)
 2 cups of water
 2 cups of sugar
 12 medium lemons with bright yellow skins (organic lemons are the best)

If your going to make Limoncello, its best to make a larger amount. you will need a vegetable peeler, or microplane grater, a glass jar for infusing about 1 gallon, and a large mixing bowl, cheesecloth, a funnel and bottle for finished product.

Wash and drys lemons, and then remove the yellow zest do not remove the white just the zest, microplane grater is best for this. 

Place the lemon zest in the glass jar and add one bottle of vodka, seal well and let the mixture infuse shaking it daily to mix, you will notice that the peels lose color and the liquid will turn a bright yellow and the aroma will be picked up from the lemon.  This will take 2 weeks.

After two weeks, strain the mixture through a double moistened cheesecloth into a clean glass jar or a bowl and squeeze every drop of the flavored liquid from the peel, which gives you the intense flavor, slowly add the second bottle of vodka.  Mix in the sugar and water in a saucepan over medium heat and stir until sugar is completely dissolved and the syrup comes to a boil, then remove and let cool naturally.  Once cooled add the syrup to the infused vodka mix.

Using your funnel pour the Limoncello into clean bottles, seal tight, and have it sit for 7 days, by letting it rest another 7 days, you will notice a smoother flavor of the limoncello, it will go down as such.

You can serve it chilled or from the freezer, can be stored about 1 1/2-2 years