New Recipe Sunday

I'm not gonna lie, this week was not good, is was damn good!

Parmesan Chicken

From Ina Garten, Barfoot Contessa Family Style cookbook

6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 tsp. freshly ground pepper

2 extra larg eggs

1 1/4cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Unsalted butter

good olive oil

Salad greens for 6, washed and spun dry

lemon Vinaigrette

(1/4 cup fresh lemon juice, 1/2 cup good olive oil, 1/2 tsp kosher salt,

1/4 tsp freshly ground pepper)

pound the chicken breasts until they are 1/4 inch thick.

Combine flour, salt, and pepper on a plate. On a second plate, beat eggs with 1 tablespoon water. On a third plate, combine bread crumbs and parmesan. Coat chicken on both sides with flour, then dip in egg and dredge both sides in bread-crumb mixture, pressing lightly.
Heat 1 tablespoon butter and 1 tablespoon olive oil in large saute pan and cook 2 or 3 minutes each side until cooked through. Add more butter and oil an dcook the rest of the chicken breasts. Toss salad greens with vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra parmesan cheese.

Macaroni and cheese casserole

From Christina Ferrare's family entertaining cook book

3 Tbs. butter

3 Tbs. all-purpose flour

2 cups milk, warmed

1/2 tsp salt

1/4 tsp freshly ground pepper

1 pound shredded mild cheddar

1 pound shredded monterey Jack

1 1/2 pounds elbow macaroni, cooked and drained.

Preheat oven to 350 derees. Spray 4 quart casserole dish with cooking spray.

In small saucepan, melt butter. Stir in flour then add milk all at once. Cook and stir until the mixture begins to simmer, then reduce heat and cook until smooth and slightly thickneed and starting to bubble. Stir in salt and pepper. Stir in 3 cups each of the cheddar and monterey jack cheeses until melted. Place macaroni in large bowl and pour cheese mixture over it. Mix well and turn into the casserole dish. Sprinkle remaining cheese over the top. Bake, uncovered, until hot and bubbly, about 30 minutes.

Pumpkin chocolate chunk cookies with browned butter maple frosting.

I loved these, I think I ate at least 3, I mean 4. ok, OK so I ate 5,

there, I said it. 5 cookies. I dare you to eat less than that.

click here for recipe.