Cauliflower Pasta with Prosciutto and Breadcrumbs


Lately I’ve been reading a lot of cauliflower pasta recipes when it occurred to me I’ve never eaten those two items together.  Usually you see broccoli rabe with pasta or peppers and onions, but cauliflower pasta is some new food trend.  And after trying it, I know why….because it’s delicious.  Try this recipe today to see what I’m talking about.

cauliflower pasta

Cauliflower Pasta with Prosciutto and Breadcrumbs
3/4 c panko breadcrumbs
2 tbs olive oil, more for finishing
1/3 lb thick sliced prosciutto, chopped
1/2 lb campanelle pasta
1/2 head of cauliflower, broken into small florets
2 garlic cloves
1/2 c white wine
1 c basil
1/2 c parsley

Add the panko breadcrumbs and olive oil to a skillet, stir until fully coated.  Turn heat to medium and toast until golden brown, set aside.  Cook pasta according to package instruction and reserve 1/2 c of pasta water.  Heat 1 tbs olive oil in a large skillet over medium high heat.  Add prosciutto and cook until crisp, remove from pan.  Using the same skillet add cauliflower and garlic, saute for 3 minutes.  Add white wine, let reduce by half then turn heat to low.  Add basil and parsley to a food processor along with 1 tbs of extra virgin olive oil, pulse until finely chopped.  Add cooked pasta and reserved pasta water to the cauliflower, remove from heat.  Add prosciutto and herbs, toss to combine then top with breadcrumb mixture.


Classic Meatloaf


meatloaf is a classic comfort food especially when paired with mashed potatoes and peas…how could you not eat it that way?  this recipe is also a standby for me since it can be made using ingredients that i always have on hand.  never mind that fact that it’s just so good and even better the next day as a meatloaf sandwich.

classic meatloaf
1 envelope lipton onion soup mix
1.25 lbs. ground beef
1/2 c bread crumbs
1 egg
1/2 c. water
2 tbs ketchup

Mustard Crusted Chicken


the only logical place to start is to begin where i did when i was first learning how to cook.  to be honest, i use to think making bisquick pancakes was actually cooking.  but i think it’s safe to assume you have all conquered that feat (a real tough one i know).

now i’m asking you to step into the ring with that dreaded chicken.  i know what you’re thinking, “what can i do with chicken that i haven’t already made?”…it’s on everyone’s mind all the time, and i am no exception.  however, when you think of chicken remember one thing: it’s a blank canvas.  chicken can magically take on the identity of any and all flavors.  and of my favorite flavors is mustard, so what better than my version of mustard crusted chicken.

Mustard Crusted Chicken
½ c honey mustard
½ c dijon mustard
¼ c olive oil
½ c lemon juice
1 tsp salt
½ tsp cayenne pepper
1 to 1.5 lbs of chicken tenders
1 cup italian style breadcrumbs
2 tbs oil

add mustards, oil, lemon juice, salt, cayenne pepper, and chicken together in a plastic storage bag.  let marinade 4 hours or over night in the refrigerator.
in a saute pan heat 2 tbs oil.  next coat the chicken in the breadcrumbs and season with salt and pepper.  make sure to press crumbs into chicken to ensure a good coat on all sides.  once all tenders have been coated place chicken in a pan and cook until golden brown on the first side, 4 minutes.  then flip chicken over and let it cook for another 4 minutes, or until juices run clear.

here’s some tips to remember:

  • marinades give meats flavor as well as tenderness.  think of them as a salad dressing (and some salad dressing do make a great marinade, try mixing italian dressing, with pineapple juice and teriyaki).  it usually has oil, citrus juice(s), salt, pepper, and other added flavors to make them all your own.
  • most recipes for marinades allow the meat to marinade for 4 to 6 hours or overnight, but often i find it works well with even if just for an hour or two.  so do what you have time for.  the longer it marinades the more tender the meat will be.
  • don’t afraid to substitute (that’s what one of my grandmothers always believed).  if you don’t have dijon mustard try the other kinds you have in your refrigerator, such as basic yellow, dijon with horseradish, or even a flavored type like cranberry mustard.
  • if you want to try something different i suggest panko breadcrumbs.  they are a japanese style breadcrumb that can be found in most grocery stores next to the regular breadcrumbs.  they give you a crust that is undeniably crunchy…so give it a try.
  • and lastly, this dish was inspired by the mustard crusted chicken at Not Your Average Joes. so thanks for that.