Chicken Two: Two Different Meals With One Cooking Night

Chicken Parmesan

   In an effort to clear out any space in the freezer, I defrosted a three pound bag of chicken breasts.  Usually  I buy chicken on the bone since I can find a decent sale price, but I bought the big back to be convenient for camping season. With summer over it is time to cook up these birds.

   I planned to make Chicken Parm.  I made breadcrumbs out of oatmeal mixed with some Italian seasoning and garlic powder.  I sliced the chicken thin, dipped it in the egg and breadcrumbs and into the olive oil it went.     I made a few pans full, so I stored the extra in the oven to keep warm.

There's a whole lotta chicken cooking.

   As the chicken sizzled, I put the spaghetti water on to boil and made a salad.  I topped one skillet of chicken with tomato sauce and mozzarella cheese.  The rest of the chicken was for another meal.  Before cooking, I cut some of the chicken in smaller chicken strips.  Just don't tell the kids their chicken nuggets are really naked Chicken Parm leftovers.

We'll set these aside for nugget night.

   

Do I Like Scallops?

Scallop Fettuccine

   This one is for Dad.  One year when my family was on a camping trip the rain just wouldn't stop.  We ended up going out to a restaurant probably just to dry off.  I was at the kid table with my sisters and the boys from next door.  As I looked at the menu, I asked, "Dad, do I like scallops?"  It turned out I did.  Now whenever we have them it brings back memories of this family adventure. 

   One night Dan was working down in the cellar and I wasn't sure what to have for dinner.  It was one of those nights when I have "cooking block" which is like writer's block except who can think on an empty stomach?  I pulled a bag of scallops out of the freezer and whipped up this delightful dish.  It took longer to cook the pasta then to make the entree.  I sauteed some fresh spinach in olive oil and garlic to serve under my scallops since I was going gluten-free.  Boy that stuff really cooks down.



Spinach with garlic

  Scallops in Cream Sauce
   This was a "dash of this and pinch of that" meal made without looking at a recipe.  Here's what I did:

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	Saute garlic in butter.  Add bag of frozen scallops. The frozen scallops will release water so let it cook down. Add 2 cups heavy cream. Stir in 2 tablespoons arrowroot to thicken sauce. Bring to a simmer and cook until scallops are opaque.    Sprinkle with parsley and serve over pasta.