Tag Archives: Rosemary

April 17, 2013 · 2:30 am

Parmesan Chicken Cutlets and Warm Mustard Potato Salad

Parmesan chicken and mustard potato salad

This meal is not groundbreaking, it’s not difficult, and it’s not really anything new. But it feels complete, it took all of 10 minutes to prepare and 30 minutes to cook, and it was delicious. Just add greenery. The asparagus we ate alongside this took forever to cook so we ate it as a kind of dessert. Oh, who am I kidding, we ate cookies for dessert and I put the asparagus in the fridge.

My reason for posting this recipe is the potato salad. Back when I was unemployed I was doing some recipe testing for a meal delivery website and more often than not, the recipes were mediocre and tasted like they were missing something. One in particular was a mustard potato salad that was SO bland and I couldn’t figure out why. Then I found a recipe in Real Simple magazine for a mustard potato salad that had a splash of red wine vinegar… and there was the missing ingredient. I once read on a blog, “if your dish is missing something, it’s probably an acid.” And in this case, it was true. You learn something everyday, kids.

On the menu:
Parmesan chicken cutlets and warm mustard potato salad
Serves 2

Chicken:
1 lb. of thinly sliced chicken cutlets
1 egg, scrambled
3 Tbsp grated parmesan cheese
2 Tbsp fresh rosemary leaves, finely chopped
1/2 cup bread crumbs (or my favorite kinda-bread-crumbs, crushed Ritz crackers)
Salt and pepper
Nonstick cooking spray

Potato salad:
2 cups small new potatoes, cut into bite-sized pieces
1 Tbsp Dijon mustard
Salt and pepper
2 tsp red wine vinegar
1 tsp olive oil

Preheat oven to 375 degrees.

Put egg in shallow dish and scramble well. In another shallow dish, combine parmesan, bread crumbs, rosemary, salt and pepper. Dredge cutlets in egg and then bread crumb mixture. Place on a greased baking sheet and bake for 10 – 12 minutes or until chicken is cooked through and breading is browned.

Meanwhile, boil water in a large pot. Add potatoes and cook for approximately 16 – 18 minutes or until potatoes can be easily pierced with a fork. Drain potatoes and return to pot. Add mustard, red wine vinegar, oil, and a pinch of salt and pepper. Stir to combine. Serve warm alongside chicken and a green vegetable.

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November 5, 2012 · 2:30 am

Sweet Potato, Sausage and Onion Hash with Eggs

It wouldn’t be right to post at all about anything this week without mentioning last week’s East Coast hurricane. The BF and I were incredibly lucky to get through it completely unscathed but I know we’re in the minority. Don’t forget, if you haven’t already, to donate money, supplies, or your time in any way you can. Find out how here.

In happier news, this hash is DELICIOUS. It’s from The Kitchn and the recipe has been sitting in my “To Make” list for over a year now. It seems like there’s always someone I’m cooking for who doesn’t like meat, or sweet potatoes, or onions. But this past weekend I had some dear friends in town and they eat anything (my favorite kind of friends, mind you) so it seemed like the perfect time to finally try it out.

On the menu:
Sweet potato, sausage, and onion hash
Adapted from The Kitchn’s recipe here
Serves 6 – 7

2 large onions
4 medium sized sweet potatoes, skins on and diced to 1/2 inch cubes
1 pound sweet Italian sausage
6 large cloves of garlic, minced
4 long stalks of rosemary, minced
3 Tbsp olive oil
Salt and pepper to taste
6 – 7 large eggs (1 per person)

Preheat oven to 450 degrees. Cover a large baking sheet with foil.

Cut onions in half and then slice each half into thin half moons. Heat a medium sized frying pan over medium heat and add onions, stirring occasionally until the onions cook down and start to brown, about 30 minutes.

Meanwhile, in another frying pan, cook the sausage over medium/high heat for around 15 minutes, breaking the sausage apart so it’s in small, crumbly pieces.

Once the onions and sausage are cooked, in one large bowl add sweet potato chunks, sausage, onions, minced rosemary, minced garlic, and olive oil and toss until everything is coated in olive oil. Spread on the covered baking sheet (don’t worry if it’s not in a single layer, it doesn’t really matter). Roast in the preheated oven for 4o minutes, or until sweet potatoes are easily pierced with a fork.

In a large frying pan, fry the eggs just until the outside is cooked and the center is still runny. Top each serving of hash with a fried egg.

NOTE: The Kitchn‘s recipe has a lengthy second step where you cook the eggs over the hash in a skillet for 20 minutes, but to me that just meant a lot of extra time and another dirty dish. It looks lovely, but ultimately felt unnecessary.

And lastly… that photo above is missing the egg. I was last to eat (the cook eats last!), and I was too lazy to crack another egg. But the hash looked nice so, voila.

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