Baked chicken Parmigiana

Baked chicken Parmigiana

baked italian chicken

Baked Parmagiana

This is a real treat, it’s a variation of Chicken parmigiana that is rustic and very morish. I never mess with it too much and serve it with either a green salad or a pasta on the side that has also been tossed in a little marinara sauce.

It takes a little longer than some of the other Italian recipes but is worth every second.

What you need

1 egg well beaten (or half a cup of milk)
1/2 cup bread crumbs
4 skinless, boneless chicken breasts
marinara sauce
1/2 cup grated mozzarella cheese
Parmesan cheese

The process

Heat your oven to 180 Celsius and have a non stick oven tray ready.

Take your chicken breasts and slice them so that you can open them and flatten them out like a Chicken Schnitzel. Give them a light pounding with a rolling pin or wine bottle to flatten a bit.

Have your beaten egg in a bowl and your bread crumbs on a plate. I recommend the corn flake bread crumbs from Kellogs.

Dip your flattened chicken breast into the egg(or milk), shake off the excess and then into the bread crumbs to coat well.

Place onto the oven tray and place into the oven for 20 minutes.

Once they are done, get a baking dish, pour a 1 cm deep layer of Marinara sauce into the bottom of the dish, place the cooked chicken on top and then cover with more of the Marinara sauce.

Sprinkle the Mozzarella over the top and then the Parmesan.

pop it back into the oven for another 15 minutes or so until the cheese has melted.

It’s rich, and seriously delicious.

You should always have Marinara sauce in the freezer, but if you don’t and you want a quick alternative, take a tin of chopped tomatoes and onion with basil in it, heat it up and use a potato masher to mash it up a bit.

Fantastic prawn pasta

Fantastic prawn pasta

Prawn pasta

This is another of those very easy and OH so tasty pasta recipes that you can whip up in 20 minutes from start to finish. I love prawns and shrimps or almost anything seafood and this is one of my favourites. It does have wine in it but you can substitute the wine with verjuice for a non alcoholic version. It’s really simple to make and a perfect pasta recipe to serve at a dinner party or a summer lunch. (3 people)

What you need

Olive oil
1 onion finely chopped
2 teaspoons crushed garlic
Pinch paprika (about 1/4 teaspoon)
750g queen prawns shelled
120g butter (I know its a lot but it makes all the difference)
1/2 cup white wine or verjuice
Palm of chopped fresh parsley (about 3 tablespoons)
250g spaghetti
Salt and pepper

The process

Cook your pasta in a large pot of salted boiling water.

In a pan over a medium to hot heat add a good splash of olive oil or about 2 tablespoons. Add the onions and saute for about 3 minutes until they are starting to go transparent. Now add the garlic and paprika, stir and saute for another 1 minute being careful not to brown the garlic.

Add the prawns and toss them around for 2 minutes to cook a little, then add the butter and wine, cook until the butter has melted, add the parsley, season with salt and pepper and allow to simmer for another 2 minutes or so until the prawns have turned a nice pink and are cooked through. The sauce should thicken a little and become glossy.

Drain you pasta, place in a large serving bowl with the shrimp sauce poured over the top.

Serve this incredibly delicious prawn pasta with a simple green salad and crusty bread.

The recipe is a bit difficult to simply double up but if you are having a 6 people or so I would suggest you make the sauce in two separate pans, it just seems to work out better.

Enjoy it folks. At GraysOnline we’ve taken all the hard work out of choosing the perfect bottle of wine

Fresh Pomodoro Pasta sauce

Fresh Pomodoro Pasta sauce

Pomodoro pasta sauce is a simple, fresh and perfectly summery pasta dish. The tomato is warm but still firm and when combined with the fresh basil is just spectacular. If you are not into spending hours in front of the stove and want a quick tasty pasta this is the one for you.(4 people)

What you need

400g spaghetti or Angel hair pasta
6 or 7 medium size ripe tomatoes
10 to 12 leaves of fresh basil
2 cloves fresh garlic
100ml olive oil
Salt and black pepper

The process

Place your pasta in a large pot of salted water and cook to al-dente. The bigger the pot the better.

While the pasta is cooking, remove the seeds from the tomatoes and cut into 1cm square pieces and place in a bowl (you can make the larger if you want but I find this is a great size for spaghetti)

Chop up the basil quite finely and add to the tomatoes, then slice the garlic as finely as you can and add to the tomatoes. Lastly add the Olive oil, mix it together and let it stand while your pasta finishes cooking.

Drain the pasta and return to the pot with the tomato mixture, place back on the stove and mix it for about 3 minutes or so to heat the sauce. Add a little salt and pepper to your taste and you are done.

It’s a delicious pasta recipe. Serve with warm crusty bread.

Leek and bacon pasta

Leek and bacon pasta

Chili bacon pasta

Leeks are one of the most under used vegetables around. They have a very strong flavor so you don’t need to use a lot if their could be a food marriage, leeks and bacon would definitely be one of the happy occasions. It’s another one that takes just a few minutes and will leave you peering into the empty bowl looking for the last piece of spaghetti. (4 people)

What you need

6 bacon rashers chopped
375g spaghetti or tagliatelli
Two heaped tablespoons butter
2 small leeks thinly sliced (use the small ones and don’t substitute 1 large one, they are a lot more tender)
2 medium size red chilis seeded and finely sliced
1 teaspoon garlic crushed
4 to 6 spring onions chopped
½ cup parmesan cheese finely grated.

The process

Cook your pasta in a large pot of salted boiling water to al dente, drain leaving a little water in the pot and then return to the pot.

While that is going on, cook your bacon in a large pan until well cooked and crisped on the edges. Remove and drain on kitchen paper.

Melt the butter in the same pan, add the leeks and cook until tender for about 3 or 4 minutes. Add the chilis and garlic and cook for another 2 minutes or so stirring.

Now add the pasta and spring onions to the leek mixture, toss to combine all of the flavors and serve.

Done, what could be easier!

If you like your pastas a little spicy, leave all or some of the seeds in the chili.

Prima Vera pasta

Prima Vera pasta

Vegetarian pasta

This vegetarian pasta is really fresh, takes just a few minutes to prepare and is an ideal light lunch. You can add a mixture of whatever fresh herbs you have around the house, mint is really good to add to the flavor along with the parsley. I have not included it in this recipe but give it a try. (4 people)

What you need

375g twirly pasta or any shell pasta
1 tablespoon olive oil
1 medium onion finely chopped or grated.
2 teaspoons crushed garlic
Handful of patty pans cut into bite size pieces (about 300g is perfect)
1 red pepper sliced fairly thin
Handful of sugar snap peas (about 200g)
1 carrot julienned
250ml cream
1 tablespoon granular mustard
Palm of chopped fresh parsley or combination of your favorite herbs

The process

Cook your pasta in a large pot of salted boiling water to al dente, drain leaving a little water in the pot and then return to the pot.

While the pasta cooks put a pan on a medium heat with the oil, add the onions and cook until soft, add the garlic and cook for a further 1 minute.

Add the patty pans, carrots, peas and red peppers, cook until the patty pans are softened on the outside but still firm, stir or toss frequently until the peas are hot but still crunchy (about 3 minutes).

Add the pasta to the pan along with the mustard and the cream. Toss with salad servers or similar to combine all the flavors and allow the cream to heat.

That is that, you have a really fantastic flavor.

Adding the mint or perhaps a little chili is a very good idea, be adventurous with your tastebuds, you will love it.

Macaroni cheese with bacon and tomato

Macaroni cheese with bacon and tomato

Fancy mac and cheese

Macaroni and cheese is such an easy meal that is loved by most families. Here is a great way to fancy up a macaroni and cheese by adding other flavors that are more often than not favorites in most households. I am a big fan of bacon but do sometimes add sausage sliced instead. Have a party and make this macaroni and cheese to suit your family. (4 people)

What you need

180 – 200g macaroni or any small shell pasta
6 rashers of bacon chopped
3 heaped tablespoons butter
1 onion finely chopped
1/2 green pepper finely chopped
1 teaspoon mustard powder
1/2 teaspoon paprika
1/4 cup cake flour
1 cup milk
1 tin (420g) tomato soup
1 1/2 cups grated cheddar cheese
Salt to taste

The process

Cook your pasta in a large pot of fast boiling water to al dente, drain.

While that’s on the go cook your bacon and set aside.

In a new pot on a medium heat, melt the butter and gently cook the onions and green pepper until they are soft. Don’t let the butter brown.

Now add the bacon, mustard, paprika and stir for about 2 minutes, then toss in the flour and stir constantly until you see the mixture bubble and thicken.

Combine the milk and the soup in a bowl and pour into the pot gradually, stirring all the time. Keep stirring until you have a gleaming and reasonably thick sauce going.

Now for the fun part. Add most of the cheese (about 2/3) and all of the cooked pasta to the sauce mixture. Stir to combine well and then remove from the stove.

Now pour the whole lot into an oven dish, sprinkle over the last of the cheese and perhaps a few slices of fresh tomato and some extra bacon bits, place under the grill in your oven to brown the top and you are done.

It’s fabulous and will become one of your favorites. Here is a more traditional macaroni and cheese recipe.

Seafood salad for the lazy cook

Seafood salad for the lazy cook

Seafood pasta salad

There is nothing quite like a great seafood salad on a hot day and nowadays, with marinara mix being available at almost any supermarket, you can whip one together in a matter of minutes. This one takes 20 min utes or so from start to finish, perfect weekend food and if you are having guests… well what can I say, don’t spend too much time in the kitchen. (4 people)

What you need

375g shell pasta
Olive oil
500g frozen marinara mix, thawed
1 small onion finely chopped
Olive oil1 teaspoon crushed garlic

Dressing
½ cup mayonnaise
1 tablespoon white wine or chicken stock
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
1/3 cup tomato sauce
A few drops Tabasco sauce (optional)
Palm of chopped fresh parsley

100g ripped rocket for a bed

The process

In a pan on a medium heat with the olive oil, cook the onion and garlic until soft, now add the marinara mix and stir slowly and gently to cook the seafood. Cooking the seafood should not take more than 5 or 6 minutes. Once cooked, place in a bowl and then into the fridge to cool.

While the seafood is cooling cook the pasta in plenty of salted water and then drain u8nder cold water.

Add the pasta to a large bowl, mix all of the dressing ingredients together and then add to the pasta along with the cooled seafood and toss gently to coat all of the seafood with the sauce.

Serve nice mounds on a bed of rocket.

You can use any leaves to bed it down with, iceberg lettuce shredded is really good and of course some ripe slices of avocado on the side are a real winner.

For those who like seafood pasta sauces, here is a shrimp pasta sauce.

Tuna pasta salad with a hint of curry

Tuna pasta salad with a hint of curry

Tuna pasta salad

This tuna pasta salad has a little curry powder in it to give it a beautiful yellow colour and a taste quite unlike anything I expected. It was very morish, fresh, crisp and a definite winner for the last of the summer days.

What you need

250g dry macaroni
300g green beans, cut in half
1 tin tuna in oil (415g) drained and flaked.
1 small onion sliced
Handful of chopped fresh parsley
½ cup olive oil
¼ cup lemon juice
1 heaped teaspoon crushed garlic
2 teaspoons mild curry powder

The process

Cook you pasta in plenty of salted water, drain under cold water and set aside.

Boil the beans for about 2 minutes until tender but still firm.

Now add all of the ingredients to a large bowl and toss well until the yellow of the curry powder coats everything.

That is that… no fuss and very tasty. You may like the tuna pasta bake if this one appeals to you.

The tastiest chicken liver pasta sauce ever

The tastiest chicken liver pasta sauce ever

pasta sauce

Chicken liver pasta sauce

Oh man, this is a great pasta sauce, imagine it, tomatoes, balsamic, red wine, rosemary… If you like chicken livers then you just have to try this one. It’s chunky so use something like curly lasagna that has been split down the center, it needs a substantial pasta and never, ever overcook the chicken livers… (4 people)

What you need

500g chicken livers
1/2 cup breadcrumbs
1/4 cup olive oil
1 onion chopped
4 tomatoes chopped
1/2 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup red wine
2 tablespoons chopped fresh rosemary
1 pack curly lasagna sheets (375g) split along the center.

The process

Place the breadcrumbs on a plate and heat 1/2 the olive oil in a pan on a medium to high heat.

Halve each chicken liver and coat in breadcrumbs. Fry in batches until browned on the outside and still a little springy to the touch. Set them aside.

Wipe the pan clean and heat the rest of the oil, cook the onion until soft, add the tomatoes and cook for about 5 minutes or so, stirring until the skin starts coming away from the tomatoes.

Now add the stock, rosemary, wine and balsamic vinegar, Stir slowly and constantly allowing the sauce to thicken slightly.

Add the chicken liver to the pan, stir and turn off the heat. Gently turn the sauce for about 3 minutes.

Cook you pasta to al dente while this is going on, drain, leaving a little water in the pot, sprinkle over a little olive oil and toss to keep from sticking.

Add the sauce to the drained pasta and toss gently.. serve straight away

IT IS YUMMY!

For those not mad for chicken livers, here is a great vegetarian lasagna recipe.

Roast butternut pasta salad

Roast butternut pasta salad

butternut pasta salad

butternut pasta salad

Pasta salads like this one are always best with a generous shaving of parmesan cheese. This is a great tasting healthy recipe that takes no time to put together. The butternut is sweet, rocket peppery and parmesan rich, it’s a real beaut. It takes a total of about 30 minutes including the roasting. I always use a potato peeler to get long thin sheets of parmesan. (4 people)

What you need

1 medium butternut (500g)
Olive oil

250g dry pasta (use twirls, shells or even broken curly lasagna sheets)
250g rocket
1 cup parmesan shavings

Dressing

1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon crushed garlic

The process

Heat your oven to 220 Celsius.

Halve, clean and peel the butternut, then slice it into pieces about 5mm thick.

Lightly oil a baking tray, place the butternut on the tray and drizzle over a little more olive oil. Bake for about 25 minutes, turning after 15 minutes. Remove and allow to cool for 5 minutes.

While the butternut is cooking, cook your pasta in the largest pot you have with plenty of salted water. Drain, leaving a small amount of water in the pot so that it does not go sticky.

Whisk the dressing ingredients together very well in a small bowl.

Rip up the rocket and add to a bowl, add the butternut, pasta, parmesan and all of the dressing. Toss well and serve straight away.

This recipe is up there with the seared salmon and mango salsa, as one of my summer favorites.