As far as easy goes, this couldn’t get any easier if you tried. Get ready and invite the neighbourhood as you can adjust the amounts to make tons.
- 3 medium zucchini, sliced lengthwise into 1/2 inch ‘planks’
- 3 tbsp. olive oil
- pinch of salt and pepper
- 8 oz. fresh mozzarella ball, pulled into large pieces
- 2 tbsp. coarsely snipped fresh dill
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. fresh lime juice
Lay the planks on a baking sheet and drizszle with olive oil. Sprinkle with salt and pepper.
Turn the barbecue on to a medium heat and place the zucchini on the grill directly. Grill for about 6-7 minutes, turning over just once to get nice grill marks on both sides.
On a serving plate, arrange the warm zucchini with the cheese balls. Sprinkle with the dill and pepper flakes. Drizzle with the lime juice and remaining 2 tbsp. of oil.
This will serve 4 people. Add a glass of vino, cheese toast and you have a lovely light meal.
In a word…..yummy!
Almond Asiago Chicken
We always are looking for fast, easy and tasty dinners during the week. With a little tweeking with side dishes and dessert, you have company fare as well.
- 2 large boneless, no skin chicken breasts
- salt and pepper
- 1 tbsp. granulated garlic
- 1/2 cup grated Asiago cheese
- 1/2 cup ground almonds
- 3 tbsp. light oil
- 1 cup tomato sauce(homemade is best, but commercial is also good)
- 4 slices of mozzarella cheese
- 4 sprigs oregano
Halve each chicken breast, through the thick end to make 4 slices. Season with a little salt and pepper and the granulated garlic.
In a shallow bowl, mix together the Asiago cheese and ground almonds. Press each breast in to coat all sides.
Preheat oven to 400 degrees. In a non-stick pan, heat the oil and cook the chicken, 2 pieces at a time, for 3 minutes each side. Remove from the pan and cook the remaining 2 pieces the same way.
Meanwhile, warm the tomato sauce over medium-low heat.
Place the chicken pieces in a baking dish and top each one with a slice of the mozarella cheese, baking until the cheese has melted and you are sure the chicken is cooked through. Do not over cook or it will become dry.
Warm the plates, divide the sauce into 4 and put on the plates. Place a chicken breast on top and place a sprig of oregano on the side.
Add a crisp salad and, of course, a glass of chilled wine. There you are: fast, easy and yummy.
Veal Parmigiana
Your guests will drool when this comes to the table. When they leave, you may hear them say “when can we come back?”. Tis true.
Serves 4
- 1 1/2 cups dry panko crumbs (Japanese bread crumbs)
- 1 cup plus 4 tbsp. grated Parmesan cheese (fresh)
- 1 tbsp each minced fresh parsley and basil
- Pinch of salt and pepper
- 2 large eggs
- 1 tsp water
- 1/2 cup flour
- 8 veal scallops
- 1/3 cup olive oil
- 1 1/2 cup tomato sauce
- 8 slices of mozzarella cheese
Put rack in the middle of the oven and preheat to 350 degrees. Combine panko crumbs, one-half cup cheese, herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl whisk the eggs and water together and set aside.
On a flat plate, spread the flour, coat the scallops in the flour, shaking off the excess and dip in the egg mixture and then the bread crumbs. Pat with your fingers to ensure the crumbs adhere.
Heat the oil in a fry pan over medium high heat and sauté the veal until lightly browned, two-three minutes. Using tongs, turn the meat over and repeat, adding more oil if the pan starts to dry out. Remove the veal and blot with paper towels to remove excess oil.
Oil a shallow baking dish and spread one-half cup of the tomato sauce on the bottom and arrange the scallops over the sauce slightly overlapping them. Sprinkle four tbsp parmesan cheese and cover with the remaining tomato sauce. Top with the cheese slices and bake until completely heated through, about twenty-five minutes.
If you wish more color on the top, place under the broiler briefly.
This recipe will taste as good if not better than restaurant fare and YOU made it.
Remember to proclaim to self “damn, I did this”.