Chicken Parmigiana

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 4-6

• 1/3 cup plain bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1 egg, beaten
• 2 tablespoons milk
•  4 skinless, boneless chicken breast halves
• 3 tablespoons olive oil
• 3/4 cup shredded Mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 1 recipe tomato pasta sauce
 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

2. Stir together the bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. 

3. Place the chicken pieces in a freezer bag or between 2 plastic wraps. Lightly pound the chicken using the flat side of a meat mallet, working from the center to the edges until an even thickness is achieved.


4. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. 

5. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

6. Pour 1/2 of the cooked tomato sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

7. Serve over cooked linguini or angel hair.

Tomato Sauce

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 6

• 2 tablespoons olive oil
• 4 large garlic cloves, minced
• 1 medium onion, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
• 2 bay leaves
• 1/2 cup sweet (red) vermouth
• Fresh ripe tomatoes to make 2 cups of puree
• 2 tablespoons tomato paste

1. Heat oil in a large skillet. Cook onions, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes.

2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.

3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.

4. Serve over your choice of cooked paste: capellini, farfalle, etc.

Shrimp in Creamy Tomato Sauce

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 6
 

• 2 tablespoons olive oil
• 1 pound peeled large shrimp
• 4 large garlic cloves, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
• 2 bay leaves
• 1/2 cup sweet (red) vermouth
• Fresh ripe tomatoes to make 2 cups of puree
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 3/4 lb your favorite pasta, cooked to package direction al dente

1. Heat oil in a large skillet. Cook shrimp, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes. Remove shrimp from skillet.

2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.

3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.

4. Add shrimp to the tomato sauce, heat through and allow any excess liquid to evaporate

5. Add cream and briskly simmer until sauce has thickened slightly, about 10 minute, continuously stirring.

6. Serve over your choice of cooked paste: capellini, farfalle, etc.

Mama's Apple Cake

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: Many
 

A tasty quick and easy-to-make and eat cake. I've been making it almost every day since we went apple picking last week. We can't get enough of it!

• 1 cup butter
• 1 cup sugar
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 4 eggs
• 6 medium apples
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 1/4 cup lemon juice

1. Core and peel the apples then slice into 1/2 inch slices

2. Mix the apples with 1tablespoon sugar, cinamon, lemon juice and set aside

3. In a mixing bowl, mix butter and sugar. Add eggs one at a time.

4. Mix in the flour, salt, and BP

5. Spread the batter in 13x9x2 pan (inches), Note the batter is kind of thick.

6. Arrange the apple slices on top of the batter, squeezing them in side by side and into the batter. Drizzle the remainder of the sauce over the apples.

7. Bake in 350 F oven covered for 30 minutes

8. Remove cover and bake for another 30 minutes

9. Enjoy warm or cold with coffee, tea, milk or your favorite drink

BUREEK MUKH

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 24 BUREEKS

• 4 lamb brain
• 1 diced large onion
• 1 cup  chopped parsley
• 2 tablespoons olive oil

• 2 cups flour
• 3 beaten egg
• 2 cups milk
• salt
• spice

• 2 beaten eggs
• Salt and pepper
• 1/2 cup bread crumbs
• 1/2 cup olive oil

1. Wash the brain  carefully by peeling off the outer thin layer with the blood vessels. Do not place brain under runing water; it would disappear on you!

2. In a medium skillet, heat oil, sautee onion and add the brain and parsley to it. Cook on medium-low heat stirring till completely cooked about 10 minutes.

3. Mix egg, flour, milk, salt and spice in a medium bowl till smooth.

4. Heat non-stick skillet on the stove. Add some oil, distribute it evenly and wipe the excess. Pour less than 1/4 cup of the batter in the pan and twirl the pan around to distribute batter evenly in a thin layer. Flip the dough over when its ready then transfer to a plate. Repeat till batter is done.

5. Spoon 2 tablespoons of the filling into the cooked dough and roll it.

 
 

5. Mix the eggs, salt and papper. Dip the rolls in the egg mixture and then in the bread crumbs one at a time. Dip the rolls in the oil and arrange on an oven baking sheet or dish. Bake at 450°F for 20 minutes turning once.

Zesty Meat Loaf

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 lb ground lamb (~1 kg)
• 1 finely chopped onion
• Parsley bunch finely chopped
• 2 beaten eggs
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate sauce
• 1 lb fozen corn kernels
• 1 medium potato thinly sliced
• 1 roma tomato thinly sliced

1. Mix eggs, bread crumbs, onion, parsley, salt, papper, corn and pomegranate sauce in a medium bowl. Add meat and mix well.

2. Pat the mixture into a loaf or pound cake baking dish. Top with slices of potatoes and tomatoes and drizzle with some pomegranate sauce.

3. Bake in 400°F oven for 1 hour till no pink remains. Transfer to a platter and enjoy.

MAGLOOBA - Upside-Down Eggplant Rice

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 boneless chicken breasts
• 3 tablespoons olive oil
• 2 medium onions sliced thick
• 4 cloves garlic
• 6 whole cloves
• 6 whole green cardamoms
• 1 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 4 cups of water
• 4 medium eggplants
• 1/2 cup light vegetable oil
• 2 cups medium-grain rice (Egyptian rice)

1. In a medium pot, brown onions, garlic, and spices in olive oil. Add chicken and stir.

2. Add 4 cups of water. Bring to boil, then simmer on low heat for 30 minutes.

3. Cut the eggplants whichever way  you like into 1.5 cm thick slices. Arange the eggplant slices in a baking sheet. Brush generously with oil and broil in the oven turning once until both sides are golden. Drain any excess oil.

4. Layer eggplant slices in a deep oven-safe dish. Shred chicken and layer on top of the eggplants. Add the rice distributing it evenly.

5. Gently add 2 1/2 cups of the chicken broth to the oven dish. Bake covered in 375°F (190°C) heated oven for 30 minutes.

6. Remove from oven and let it stand covered for 30 minutes.

7. Place a large serving platter that fits securely on top of the casserole. Carefully flip the casserole over with the platter to transfer its contents upside down into the serving platter.

 
 

Add chicken broth to individual serving if desired.
Serve with yogurt on the side.