Scaloppine Elisabetta

   

    This dish is so happily named after my fantastic and wonderful mother Elizabeth, or Betty as she likes to be called. This is one of those easy dishes that people think you actually spent a lot of time on it. It can be made with chicken, veal, or pork. The word "scaloppine" simple translates into "thinly sliced". This type of meat can be served any way you like it. Whether it is just plain with a side dish, covered with a nice sauce, or served even as a sandwich, it would still be called scaloppine.  As a child my mother served this all the time. Sometimes it was chicken, sometimes pork, and other times veal. We never knew until we sat down at the table and she stated which one it was based on availability in the fridge and what was on sale at the local grocery. I had almost completely forgotten about this dish as she hadn't made it in a long time and neither had I. I asked her about it and she got all excited that she too wanted to make it soon. You will be surprised how easily this dish is and what a huge amount of flavor it packs. Scaloppine Elisabetta.

 

Ingredients:

• 3 boneless skinless chicken breasts
• Flour
• Olive oil
• 2-2 1/2 cups white wine
• 2 tbs marinara
• 3 thinly sliced cloves fresh garlic
• Salt/pepper

 

1. Take chicken breasts and place between 2 sheets of plastic wrap and pound down with a mallet, rolling pin, etc. until nice and thin. Salt and pepper both sides and dredge in some flour.

2. In a large thick bottom skillet drizzle some olive oil and raise heat to medium high.

3. Pan fry the meat for roughly 3-5 minutes each side until nice, brown and crisp. Remove and set aside on a plate.

4. Now, pour in some of the white wine about half a cup at first. Scrape up the bits of browned meat from the bottom of the pan and decrease heat to low.

5. Toss in the sliced slivers of fresh garlic and stir around.

6. Keep pouring in the wine a little at a time until finished as it will reduce and thicken up.

7. Stir in the marinara sauce and mix well. Keep stirring as this sauce will thicken up quickly. Once nice a thick reduce heat. Spoon over each piece of meat to serve.

 

AMAZING!!!! I cannot say enough how great this dish is. It is so full of flavor with just a few simple ingredients that you would swear it was made by a certified chef. This dish is definitely a crowd pleaser and one you should showcase to impress. A few hints; we use Pinot Grigio but you could use your favorite white wine. We also use our own left over marinara sauce.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3



My beautiful mother



Elizabeth "Betty"

Homemade Tomato Soup

   When I think of comfort food I immediately think of a warm bowl of soup on a cold evening. Well, this creamy homemade, quick and easy bowl of stick to your bones tomato soup is just that type of comfort food that will answer that thought. Homemade Tomato Soup.

 

Ingredients:

 

• Olive oil
• 1/2 onion diced
• 2 cloves garlic diced
• 1 lb 12oz can of crushed tomatoes
• 1 roasted red bell pepper
• 1 1/2 cups vegetable stock
• 1 tsp red pepper flakes
• Handful chopped fresh basil
• 1/2 cup cream
• 1/2 Parmesan cheese
• Salt/pepper

 

1. In a blender, pulse up the bell pepper and about a cup of the crushed tomatoes.


2. In a medium soup pot, drizzle some olive oil and saute the onion until translucent.


3. Stir in the garlic and saute.


4. Pour in the crushed tomatoes, the mixture of bell pepper/tomato from blender, and vegetable stock.


5. Bring to a simmer. Mix in the red pepper flakes, chopped basil, Parmesan cheese, and cream.  Lower temperature and simmer for roughly 25-30 minutes. Salt and pepper to taste.

 

 

   This soup was better than any store bought tomato soup you can find. So simple and full of flavor. Just add in a great grilled cheese sandwich and you have yourself and fantastic meal for the evening.

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4