Some Favorites

Chicken Breasts (preferably skinless and boneless)

Light Olive Oil

Breadcrumbs

Parmesan Cheese (grated)

Eggs

Flour

Lemon (sliced)

Take the chicken breasts and rinse them under cold water. Pat completely dry. Cut the chicken into bite-sized pieces. Leave on cutting board with slices of lemon on top. In the meantime, prepare one bowl with flour, one with 2 eggs (beaten with a fork), a third with breadcrumbs and parmesan (maybe a 2:1 ratio? I eyeball it), and a fourth bowl to place the chicken in after. Remove the lemon from the chicken and discard. Take the chicken and cover it with flour (individually) making sure that it is all covered. Dunk the chicken in the egg mixture until covered. Finally, cover the chicken with the breadcrumb mixture (your fingers will get quite gooey). Place the chicken in the fourth bowl. Repeat process until all of the chicken is covered in the breadcrumb mixture and in the bowl. Cover the bowl and place in the fridge for a few hours (this is optional, but I have found that the chicken is much better after having sat in the fridge for a little bit). In a large pan with high sides, pour approximately a finger-thick amount of oil and turn on medium heat. When the oil is heated, place the chicken in the pan. Allow the chicken to cook thoroughly (about 4 minutes per side) then flip. The chicken should brown slightly. Once cooked, place on a tray/pan/bowl lined with paper towels to catch the oil. Cover with additional paper towels until ready to serve. Serve hot with your favorite dipping sauce!

Chicken quarters, rinsed and patted dry

Yukon Gold Potatoes, washed, peeled, and cubed

Light Olive Oil

Salt

Pepper

Herb Mixture (sage, rosemary, salt)

Line a 13"x9" pan with aluminum foil (optional, but will be easier to clean after). Pour a little olive oil onto the pan making sure that the bottom is evenly coated. In a medium bowl, combine the potatoes with a little olive oil and some of the herb mixture, making sure to cover each potato. Pour the potatoes evenly into the pan. With the chicken, place one on either end of the pan in the middle of the potatoes. Top with a little olive oil and herb mixture and ensure that there is no dry spot on the chicken. Preheat oven to 375 degrees. Cook at 375 degrees for a couple of hours. The chicken is done when the skin is a golden brown.

Ground Pork

Breadcrumbs

Parmesan

1 Egg

Herb Mixture (Rosemary, Sage, Thyme, Salt)

Mix everything together in a large bowl. Form little balls and then roll them in flour. Cook in a skillet with olive oil and shallots. Once lightly browned on all sides, add white wine. Let simmer on low until served (or turn off and then re-heat just before serving). Serve warm.

13" x 9" Glass Pan

One large piece of salmon

Extra Light Olive Oil

Salt

Rosemary/Sage/Salt Mixture (all mixed together in the food processor)

One Lemon

Preheat oven to 325 degrees. Drizzle some olive oil into the glass pan and spread around with your hand. Grab the salmon and rub some of the oil from the pan on the salmon. Add salt and the herb mixture and rub on the salmon with your hand. Squeeze the juice of one lemon on the salmon. Cook for 20 minutes (be careful not to overcook!) and serve warm. Leftovers can be heated in a pan with shallots, heavy cream, and peas and used as a pasta sauce.

1 pack of pasta (orrecchiete work the best)

Fresh basil - washed

Provolone or scamorza (this is harder to find but is the actual cheese to use)

Tomatoes - washed

Olive Oil

Cook the pasta. While the pasta is cooking, chop the basil and cheese in the food processor with some olive oil until the cheese is in small chunks (you don't want it super fine). Cut the tomatoes into cubes that are bite-size. Mix together in a large pasta bowl the basil, cheese, tomatoes, and some olive oil. Strain the pasta and mix into the sauce. Serve hot. This pasta is also good the next day after it's been in the fridge.

Heavy cream

Parmesan cheese

Sausage

Pasta (mezze maniche/rigatoni)

Cook the sausage in a pan and chop it as it cooks (this can be made ahead of time). You can also cook it whole and then put it in the food processor to chop. Add cream and parmesan to the pan and let simmer until pasta is cooked. Drain pasta and stir into sauce while pan is still simmering. Serve hot.