Hello to you fabulous foodies! Have you missed me? I sure have missed you!! I can't believe this move has kept me away for 2 weeks! I can tell you that moving blows and I will never move again if I have anything to do with it. If we have to move, we will hire someone to do it next time instead of thinking we are 20 years younger and our backs, among other parts, were up to the task. My chiropractor asked me if I had been in a car crash!!!
I am still trying to find places for all of my kitchen stuff, as this kitchen is waaaay smaller than my other one. It is proving to be quite difficult but I will prevail! I refuse to have my butt kicked by pantry items and pots and pans!! I am also having to learn how to cook on an electric stove, something I am not happy about I can tell you. Luckily Kevin had an electric stove before we met so he is helping me figure it out, but as soon as we can you can bet we will be installing a gas stove!!
Since I am organizing, and learning, I have not been able to cook any meals for the blog in my new home. I cooked our first real dinner in the new place last night. A simple pork loin with rosemary and garlic, mashed potatoes, and sauteed asparagus. After eating on the go for the last few weeks it was so nice to sit down to a nice quiet meal, just the two of us.
This sandwich was one of the last things I made in the old house. I am a bit obsessed with BLTs right now. I have been trying to turn everything into a BLT. Some are good, others not so much, but this was amazing, but a warning, is not a meal for those that don't like mess. This is a great messy in your face sandwich. We loved it! I guess you could of course use a knife and fork if you want, but we didn't and laughed at each other through yumms and mmms about how good it was. We have a few sammies on our list of ones to make again, and this is on it for sure! I hope you give it a try.
What is your favorite sandwich?
Chicken Parmesan BLTs
adapted from a recipe by Rachael Ray
Preheat oven to 350 degrees F.
To prepare the sauce heat olive oil over medium heat. Add garlic and chilies, cook until fragrant and garlic is golden, about 3 minutes. Add tomatoes. Season with salt and simmer over low heat partially covered for 30 minutes, stirring occasionally.
Pound chicken cutlets to about 1/8 inch. Season them with salt and pepper. Set up three dishes, one with the flour, one with the eggs and another with the breadcrumbs, cheese, parsley, lemon zest and garlic. Coat chicken in flour, shaking off any excess then dip them in the egg and then in breadcrumb mixture. Fry in shallow oil over medium to medium- high heat until deeply golden. Keep cutlets warm in the oven on a rack placed on a rimmed baking sheet.
Combine the ricotta cheese in a bowl with thyme, lemon zest, olive oil, evaporated milk, and salt and pepper.
Remove the chicken from the oven and place rack at center of oven then switch on broiler. Toast the rolls and remove. Arrange chicken on roll bottoms in this order: cutlet, sauce, 2 slices mozzarella cheese. Broil until mozzarella is bubbly. Top with bacon, lettuce, tomato. Generously apply ricotta mixture to roll tops and set into place. Have lots of napkins!