Here is a link http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana She does step by step instructions which get you more and more excited to eat.
Here is a photo of my brewing sauce and then with the added chicken and Parmesan cheese.
I wasnt sure how this dinner would do with the kids, Yes they usually love pasta but it also had quite a bit of red sauce on it.
I nervously set out the food as I do every night, weary of if my efforts were worthy. Mr. 6 was the first to dig in tonight and he said "THIS IS THE BEST DINNER EVER!!!!!" and proceeded to shove food in his mouth to where he literally almost choked on his linguine.
The 3 year old sat cautiously eyeballing her prey, and watching all of us dig in and say MMMMMM this is so good! Which we usually do so of course she doesn't trust us. Finally after a few minutes she took a cautious bite of a noodle, then all of a sudden she took another bite and another and ANOTHER! I almost forgot what she looked like eating a meal. She ate more than half her plate, SUCCESS!
We will be making this one again. Even though it takes about an hour and 15 minutes to make, it was rather fun and totally worth it.
it looks really good. i'll have to make it this weekend!!!
ReplyDeleteThat looks SO GOOD!! How about leftovers? Was it still good the next day?
ReplyDeleteWay to go sugar! This looks FANTASTIC! You're growing! I'm so proud. :)
ReplyDeleteHere's the recipe I was telling you about;
I use this marinade for chicken or steak, and usually as fajita meat, but that's your call. Oh, and this whole "charcol" thing, pfft. Just grill the damn things! Love you!
Ingredients
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer
Directions
Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.