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Prep Time: 15 min Cook Time: 25 min
1 pound small red potatoes 3 large carrots, halved lengthwise and cut up
1 17oz. cooked beef tips w/ gravy 1 1/4 cups water
1 bunch green onions, chopped Fresh or dried thyme to taste
Rinse potatoes. Halve or quarter large potatoes for fairly uniform size. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap and microwave on 100 percent power (high) for 5 minutes. Add carrots; cover and cook for 5 to 7 minutes, just until potatoes and carrots are tender.
In a Dutch over combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add green onions. cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme
Prep Time: 25 min Cook Time: 40 min
1/4 cup extra-virgin olive oil; plus 3 tablespoons 1 medium onion, chopped
2 garlic cloves, minced 4 skinless, boneless chicken breasts
2 bay leaves 1/2 cup all-purpose flour
1/2 cup olives, pitted 2 large eggs, lightly beaten
1 cup dried bread crumbs 1 (8oz.) ball fresh buffalo mozzarella, drained
1 pound spaghetti pasta 1 tablespoon water
1/2 bunch fresh basil leaves fresh grated parmesan
2 cans (28oz.) whole peeled tomatoes, drained Salt & black pepper to taste
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.