Pan Fried Chicken with Gorgonzola Pasta

We’re not a sports family.  We’ll watch tennis once in awhile and the Olympics.  Which is a 180 from growing up.  I didn’t do sports but I watched a lot of sports with my dad.  It was our way of hanging out.  But now we are so busy with the kids or the house sports take a way, way back seat.  Wouldn’t trade it for the world but it’s funny how things change.

But that doesn’t mean we don’t root for our kids if they want to try their hands at sports.  We definitely aren’t the parents who yell at the kids to get the ball, overrule the coach, or expect them to become pros.  As long as they try their best, have fun, and run off energy we’re good.  In the past few years at the rec games for football (soccer) some parents would be screaming into the field.  I was just making sure my son’s shoes were tied.  Fortunately this time round I haven’t seen that yet.  And our son is blossoming which is all we can ask for.

Our daughter is part of a fantastic program in the high school.  Several high schools have set up a sports program for those that have disabilities, whether it’s physical or emotional, and they have a few students without disabilities on the field with them to guide them and support them.  I was so proud of my daughter watching her support and encourage her teammates as they try to get goals.  The kids have a blast.

I still had some gorgonzola and mascarpone cheese left over from the Filet with Gorgonzola Risotto and I didn’t want it to go to waste.  We also had some chicken to use and I was in the mood for Italian.  Let’s face it, I’m usually in the mood for Italian!

Gorgonzola chicken 1 2015

Prep the chicken before hand by coating it in a beaten egg and breading it with panko bread crumbs.  I take one chicken breast and slice it lengthwise to have two portions.  Chop up a few cloves of garlic, a bit of red onion, and a cayenne pepper.  Heat up some olive oil in a skillet.  Start with the garlic and onions.  After a couple of minutes add the pepper.

Gorgonzola chicken 2 2015

In a separate skillet heat up at least a half a cup of olive oil or avocado oil.  Once it’s hot start pan frying the chicken.  In the first skillet add sliced mushroom.

Gorgonzola chicken 3 2015

Make sure the chicken is browned evenly on both sides.  Once it is cooked set aside and keep it warm while you finish the rest of the dish.  After you remove the chicken add about a third of a cup of gorgonzola crumbles and the same amount for the mascarpone.  Toss in a handful of fresh basil.

Gorgonzola chicken 5 2015

Cook until the cheese has melted and add cooked pasta of your choice.  Serve with the chicken topping the pasta.

Gorgonzola chicken 6 2015

Grate fresh parmesan cheese over the dish.  It doesn’t have a ton of colour but it really has a lot of flavour.  And this is a quick and easy meal to throw together when you have a busy schedule.

Italian Style Burgers

Labor Day is the unofficial end of summer in the states.  Usually marked by BBQs and last trips to lakes and beaches.  And it was hot this weekend!  Thank goodness temps are looking to break tomorrow.  I’m over the humidity and heat.  I’m very ready for autumn.

Burgers was the main request for Monday night and we tossed around ideas of what to make so I could have a recipe to share.  My husband mentioned it would be fun to stuff them with mozzarella.  Sounded good to me!

Italian burger 1 2015

I wanted to use oven roasted tomatoes for this recipe and that does need to be done ahead of time as it takes at least an hour.  To prep the burger, finely chop a clove of garlic and mix with a couple of teaspoons of fresh thyme.  Add it to about a pound of ground beef.  Then add about a 1/3 of a cup of freshly grated parmesan cheese and a few dashes of balsamic vinegar.  Season with sea salt and pepper.  Mix everything together with your hands.  The trick is to not overwork the meat but get everything evenly distributed.

Italian burger 2 2015

Divide the meat into four portions and place a slice of mozzarella in the centre.  Wrap the meat around the cheese.  Do your best to seal the cheese in.

Italian burger 3 2015

Grill them on a hot grill.  While they are grilling prepare the topping for the burgers.  I had some oyster mushrooms to use up.

Italian burger 4 2015

In a small skillet heat up a bit of olive oil.  Chop up the mushrooms and a clove of garlic.  Saute for a few minutes and add the roasted tomatoes.

Italian burger 5 2015

Add a bit of balsamic vinegar and bring to a simmer.  Season with sea salt and pepper.

Italian burger 6 2015

At the end of cooking add fresh basil.  Top the burgers with the tomato mixture and grate fresh parmesan on top with a bit more fresh basil.

Italian burger 7 2015

And if all goes right, it will be nice and melty inside.  Melty, not sure if that is the technical term!

Italian burger 8 2015

Add a side of grilled corn and it’s a great meal to say goodbye to summer.  While I left off the bun, this is also good with a buttered grilled brioche bun.  But that is a lot of food!

Carbonara With A Twist

I wish that spring lasted longer here.  Winter lasts way too long and summer is always anxious to arrive.  We have been holding off putting in the A/Cs but we might not make it until the end of June like we are hoping.  Yesterday was a scorcher!  I fear summer will be a bit much.

Needless to say my long list for yesterday didn’t get done!  Partly because I grossly underestimated how long it would take to clean out our closet.  Hours!  Just as well as it was to hot to bake.  Hopefully I’ll get that done today.  Wouldn’t want the kids to starve.  🙂

And I didn’t want to be standing over a hot stove either.  We have some black garlic and proscuitto on hand and carbonara is a quick dish to make.  Time for a twist on a great dish!

Carbonara with a twist 1 2015Prep everything ahead of time as this does not take long to cook.  In a bowl whisk three eggs together with salt and pepper.  Great about a cup of aged cheese together.  I used pecorino, parmesan, and romano cheese for this dish.  Cube the proscuitto, about 1/2 -3/4 cups worth.  I finely chopped two bulbs of black garlic and garlic chives.  I love having the fresh herbs from our garden again!

Carbonara with a twist 2 2015

Heat a couple of tablespoons of olive oil and slowly saute the garlic. Don’t have the heat higher than medium.  While this is cooking, cook the pasta.  When the pasta is halfway cooked add the proscuitto and chive to the skillet.  The trick with the proscuitto is that you don’t want to overcook it or the flavour will get really strong.

Carbonara with a twist 3 2015

Add a 1/2 cup of dry white wine and lightly simmer.

Carbonara with a twist 4 2015

Once the pasta is cooked add it to the skillet and mix well.  Turn off the heat and add the egg and cheese mixture to the skillet.

Carbonara with a twist 5 2015

Toss and serve immediately.  Garnish with fresh basil and grated cheese.

Carbonara with a twist 6 2015

This is a dish with strong flavours and is great with homemade ciabatta bread.  Here is how to make the traditional carbonara dish.  Both great for when it’s too hot to be standing over a hot stove!

Roasted Mushroom Sundried Tomato Sauce

Meatless Monday is a big trend but I really wasn’t thinking about it last week when I was figuring out what to make.  Just a big coincidence that we had a bit too much meat in the preceding days and I wanted a vegetarian meal.  I didn’t think it would take me a week to post about it though!  And here we are back to Meatless Monday.

We’re into my favourite part of the year where the days are gorgeous and we’re in the garden.  The past few days have been spent getting some of our veg into the garden.  I’m behind the eight ball this year with the gardening so I’m trying to catch up bit by bit.  Hard to believe in a couple of weeks we’ll be transplanting the peppers and tomatoes.  We did better with the timing of starting seeds. It’s less like a jungle in the house.  It’s much more under control.

Roasted Mushroom Sauce 1 2015

This is a quick sauce with loads of flavour.  Slice a few mushrooms, drizzle olive oil over them and roast at 350F/175C until they are nice and brown.  Chop a handful of sundried tomatoes and a few cloves of garlic.

Roasted Mushroom Sauce 2 2015

In a skillet heat up a couple of tablespoons of olive oil and saute the garlic and sundried tomatoes on medium heat.  Near the end add the mushrooms.

Roasted Mushroom Sauce 3 2015

Add a bit of dry white wine and simmer to reduce a little bit to allow the flavours to develop.  While this is cooking prepare the pasta of your choice. Just before serving add fresh basil.

Roasted Mushroom Sauce 5 2015

Grate fresh aged cheese over the dish.  I used a combination of asiago and parmesan cheese.  Of course I added more after the photos.  🙂