Including subscriptions to Everyday Food and Cooking Light magazines! Ordered them today!
So, here's tonight's endeavor:
Creole Chicken and Panzanella.
Creole Chicken
-2 Split Chicken Breasts
-Emeril's Creole Seasoning
Rub the dry-seasoning/rub on the chicken, and let marinate in the refrigerator. I let mine sit in there for maybe 45 minutes, but the longer the better.
Place in a greased (sprayed) glass dish (or any other 13" X 9".
Drizzle olive oil over the chicken, and bake at 375 until the juices run clear.
And now the star of the show....
Panzanella
Adapted from Everyday Food
Ingredients:
•5 cups crusty bread, cut or torn into one each pieces
•2 pounds ripe tomatoes, cut into one each pieces
•1/2 small red onion, sliced thin
•3 tablespoons red wine vinegar
•2 tablespoons olive oil, plus more for drizzling
•coarse salt and fresh ground pepper
•1 cup basil leaves, torn
•2 cups fresh ricotta (optional)
1. Preheat oven to 375. Spread bread on a baking sheet and toast until golden, about 20 minutes.
2. Combine tomatoes, onion, vinegar and oil in a large bowl. Season to taste with a little salt and pepper.
3. Add toasted bread and basil and toss to combine. Let sit for 20-30 minutes so bread can soak up the liquid.
4. Divide among plates and top with a generous spoonful of ricotta, a drizzle of olive oil, and a little more salt and pepper.
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I didn't use the ricotta that was called for, but rather sliced up some fresh mozzarella. WARNING: don't add the bread until you're ABOUT to serve it. The bread got really soggy and it was gross. It ruined the salad. I had a bunch of bites while it was fresh, and it's amazing. Just don't let it sit 20-30 minutes like the recipe says.
Some Raisinets for dessert and an amazing husband who cleaned my kitchen SPOTLESS:
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