Chicken Scallopine with Saffron Cream Sauce

This dish is great for when you don't have lots of time but don't want to serve fish sticks and fries (again).

Serves 4

You need:
2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley


Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

Sprinkle with parsley and serve immediately.

Eggplant Parmesan

Saturdays allow me to experiment with bigger tasks, more complicated meals. However, today we got A a new car seat, a twin bed, new sheets, took the dog to the groomer, and started another batch of homemade beer. This Saturday dinner needed to be fast. I make my eggplant parmesan like a lasagna in my Pampered Chef mini-baker. Layered with goodness.

Serves 4-6

You need:

1 eggplant, peeled and cut into 1/2" slices
1 c. bread crumbs
2 eggs, whisked
3 c. sauce (see previous post for my recipe - I always have tons of this in the freezer)
2 c. mozzarella cheese, shredded


Place whisked eggs in a shallow bowl. Place bread crumbs in another shallow bowl. Egg and bread the eggplant. Heat 1 tbsp. of olive oil in a large saute pan over medium heat. Brown the eggplant on both sides, about 2 min each side, and set aside. Add more oil if needed. Place 1/2 c. sauce on the bottom of a baking dish. Place eggplant on top of sauce. Top with more sauce and then a layer of cheese. If your pan is small enough that you have more eggplant than room, layer it. Bake for 25 min @ 350.

Sloppy Joes and Spud Puppies

Friday nights are Family Movie nights. A chooses the meal and the movie. Together, we cook, plan, set up the small table in the living room downstairs, and enjoy the night together. This week, she chose sloppy joes and spud puppies, which is what Cascadian Farms calls their tater tots. There's nothing special to this recipe; it's easy, tasty, and fast.

Serves 4

You need:

1# ground beef
1 6oz. can tomato paste
1 pkg. Simply Organics sloppy joe spice mix
4 sub rolls (we get ours from DiCamillo's)
1/4 c. sour cream
1 c. shredded cheddar cheese

Saute ground beef until cooked. Add tomato paste and spice mix (according to directions on packet). Cook for 10 minutes. Turn on the broiler (low). Slice the rolls, place an even amount of sloppy joe into each roll. Top with cheddar cheese. Broil for 2 minutes, or until cheese melts. Remove from oven, top with a dollop or two of sour cream. Enjoy with your favorite veggie and, of course, SPUD PUPPIES!

Ravioli with Sweet Potatoes and Thyme

This recipe takes no time at all to make, especially if you can find pre-cut or frozen cubed sweet potatoes.

Serves 4

You need:

2 tsbp. olive oil
2 c. peeled and cubed sweet potatoes
1 tsp. dried thyme
salt and pepper
1 # small round ravioli
1/2 c. goat cheese

Preheat oven to 400 degrees. Coat sweet potatoes in olive oil, thyme, salt, and pepper. Toast for 25 minutes or until soft. Meanwhile, cook the ravioli according to directions, reserving 1/2 c. pasta water at the end. Toss sweet potatoes with ravioli. Add goat cheese and reserved pasta water. Gently stir to combine. Serve immediately.