Dinner Tonight

Fresh Sardines on Grilled Bread

4 3/4- inch-thick slices bread, from a large country loaf
6 tablespoons olive oil
1/4 teaspoon table salt
16 large sardines, cleaned (about 2 pounds in all)
1 tablespoon coarse salt

Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes in all.

Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for 4 minutes. Turn and cook until golden brown and just done, about 3 minutes. To serve, top each piece of grilled bread with 4 sardines. Makes 4 servings

Fried Chicken with Pan Gravy

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying

Gravy:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups milk

In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.

Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken. Makes 6 servings (1-1/2 cups gravy).

Buttermilk Fried Chicken with Gravy

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying

Gravy:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.

Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.

Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Makes 6 servings.

Chicken Parmesan

4 skinless, boneless chicken breast halves
Salt and Pepper, to taste
2 eggs
4 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

Preheat an oven to 450 degrees. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.

Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Makes 4 servings

Chicken Cacciatore

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or to taste
1 cup tomato sauce
1/2 cup water
Salt and Pepper, to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Preheat the oven to 350 degrees. Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.

Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken. Cover and cook in the preheated oven for 1 hour 15 minutes. Makes 6 servings

Delicious Meatloaf

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
Salt and pepper, to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup

Preheat oven to 350 degrees. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees for 1 hour. Makes 8 servings

Kentucky Hot Browns

4 thick white bread slices
3/4 pound sliced roasted turkey
Mornay Sauce
1 cup (4-oz.) shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked

Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately. Makes 4 servings

Mornay Sauce
1/2 cup butter
1/3 cup all-purpose flour
3 1/2 cups milk
1/2 cup (2-oz.) shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper. Makes 4 cups

Shrimp Fest

4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup Old Bay Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)

Bring water, beer, Old Bay Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.

Grouper Fingers with Tartar Sauce

Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons dried dill
1 teaspoon salt
1/3 teaspoon ground mustard
1 1/4 cups buttermilk
4 grouper fillets, cut into 2-inch strips (about 1 1/2 pounds)
Tartar Sauce, recipe follows

Tartar Sauce:
1/2 cup mayonnaise
1/2 cup grated onion
1/2 cup dill relish
1/2 teaspoon dried dill
Squeeze lemon juice
Salt and ground pepper

In a large Dutch oven, pour the oil to a depth of 3 inches; heat the oil until a thermometer reads 350 degrees. In a shallow dish, combine the flour, cornstarch, dill, salt and mustard.

In a separate shallow dish, pour in the buttermilk. Dredge the grouper strips in the flour mixture. Dip in the buttermilk, and dredge in the flour mixture again to coat. Fry the grouper fingers, in batches, until golden brown, 4 to 5 minutes. Drain on some paper towels. Serve immediately with the Tartar Sauce. Makes 4 servings

Tartar Sauce: In a small bowl, combine the mayonnaise, onions, relish and dill. Season with lemon juice, salt and pepper. Cover and chill. Makes 1 cup.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! You could really play around with this rice too! Try adding some diced ham, or green onion

One Pot Chicken & Veggie Ramen Stirfry

2 packets chicken flavor ramen noodles & seasoning
3 cups veggies (I used a combination of snow peas, broccoli, red bell peppers, mushrooms, and onions)
1½ cups water
2 boneless skinless chicken breasts, chopped into 2 inch pieces
⅓ cup brown sugar
½ cup low sodium sauce
2 teaspoons minced garlic
3 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons sriracha sauce or ½ teaspoon crushed red pepper flakes (optional)

Combine all ingredients in a large pot. Cover and cook for 20-25 minutes (stirring once or twice throughout) until chicken is cooked through and veggies are tender. Uncover, stir, and serve topped with cracked black pepper and chopped green onions and serve hot. Serves: 3-4