Tuesday, July 28, 2009

summer in the city


Sorry I've been such a bad blogger lately! Here are some updates:
  • I took Regulation on the 17th of July (I think I did alright..we'll see in a month!) I didn't know what to do with myself when I was done. Such a weird feeling.
  • I've met up with a number of my friends in the area. I'm not friendless anymore!
  • Great conversations with friends that are away.
  • Volleyball at Lake Sammamish
  • Finally, a Bachelorette season finale i am happy about!
  • Seattle is more like the Tri-Cities theses days. Only there is no air conditioning. And there is humidity. I don't know how i feel about this. I have spent the whole day in the basement.
  • I start work in eight days. Yikes!
  • Went on a date to Golden Gardens.
  • Enjoyed Golden Gardens much more than Grey Gardens.

Wednesday, July 15, 2009

Chicken Parmigiana


Last night I made Bobby Flay's Chicken Parmigiana. It was FANTASTIC! Super easy, quick, and tastes delicious.

Ingredients
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish

Directions
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Monday, July 13, 2009

Hello Seattle!


I am officially a resident of Seattle! My parents helped me move everything over from the Tri-Cities on Friday and we spent the rest of the weekend with family. I'll be staying with my fabulous aunt and uncle until my apartment is ready in early August. The fact that I LIVE here is still sinking in! I can't wait to see what happens next. What I do know is that I take REG on Friday and I start work on August 5th. The rest is still unwritten.If you are in the area and want to be my friend, let me know!!