Tommaso’s Sinful Delights

Chicken Parmesan is one of my favorite dishes.  It’s simple to make, but the traditional way of making it is anything but healthy — fried and loaded with gooey cheese.  I thought of a way to reduce the calories and fat content by a significant amount.  In this recipe, I used the same method as I do for grilled breaded pork chops (in a previous post.)  Grilling breaded meat infuses so much smoked flavor into it and it accompanies the red sauce perfectly.  Top this with some fresh basil and some freshly grated Parmesan cheese and dinner is complete in under a half hour.

Grilled Chicken Parmesan

4 boneless chicken breasts
1/2 c Italian style bread crumbs
4 TBSP olive oil
salt and pepper
1/2 lb of your favorite pasta
2 cups red sauce (recipe in prior post)
1/4 c fresh basil leaves, chopped

Preheat grill on high.  Salt and pepper each side of the chicken breasts.  Coat liberally with olive oil.  Place breadcrumbs in a separate bowl.  Fully coat all sides of the breasts with breadcrumbs.  Place breasts on the preheated grill.  Grill chicken 8-10 minutes per side. 

While chicken grills, bring a pot of water to a boil.  Salt the water and cook the pasta until al dente.

Heat red sauce in a small saucepan on a medium flame until simmering.

Place pasta on plate with some red sauce, then a chicken breast.  Pour more sauce on top and sprinkle with fresh Parmesan cheese and basil.  Enjoy!

I’ve made braciola quite a few times using many different recipes, but found it to be never quite right.  I finally hit the nail on the head with this one when I literally threw ingredients in a bowl and into the oven.  This is a satisfying recipe that takes not time at all.

Braciola

2 1/2 -3lb boneless top round roast, thinly sliced into pieces
1 cup Italian-style bread crumbs
6 TBSP olive oil
1/4c grated Romano cheese
1/4c grated Parmesan cheese
1/4c fresh basil, chopped
1/4c fresh parsley, chopped
1TBSP essence (recipe follows)
1/4 tsp pepper
pinch of salt
2 cups red sauce (recipe in a previous post)

Preheat oven to 350°F. With meat tenderizer, pound each slice of beef into thin slices.  Set aside.  In a large bowl, combine bread crumbs, 1/4c olive oil, basil, parsley, Romano and Parmesan cheese, essence, salt and pepper.  Stir to combine. 

Coat a casserole dish with 2 TBSP olive oil.  Take the thinly pounded slices of meat and put about 2TBSP of bread crumb mixture on one end.  Roll tightly and place in casserole dish, seam side down.  Continue doing this until you make all the rolls.  Pour red sauce over rolls and sprinkle remaining bread crumb mixture over the top.  Bake for 20 minutes or until bubbling.

Emeril’s Essense

2 1/2 TBSP paprika
2 TBSP kosher salt
2 TBSP garlic powder
1 TBSP pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme

Mix together and store in an air tight container.  Makes almost 3/4c.

I’m not a huge fan of super spicy things, but I like a little kick in my food.  Horseradish is one condiment most people have in their refrigerator, but only use it to make cocktail sauce for shrimp or Bloody Mary’s.  I kicked up the ole hamburger and the result are thick, juicy burgers to die for!

Horseradish Burgers
(serves 6)

2lbs ground beef (80% lean)
2 garlic cloves, minced
1/4 fresh parsley, chopped
1 TBSP olive oil
2 TBSP Dijon mustard
2 tsp Worcester sauce
1 TBSP prepared horseradish
1/4tsp salt
1/4tsp pepper
pinch cayenne pepper
1 package of English muffins

Preheat grill on high.  Mix together all ingredients until incorporated.  Be careful not to over mix, otherwise you’ll end up with a more firm, less juicy burger.  Form into patties according to your liking.  Grill each burger for about 4 minutes per side for medium-rare.  If you prefer toasted bread, toast the English muffins while burgers are grilling.  If adding cheese, put a slice of cheese on during the last minute.

Serve with your favorite burger toppings.

I absolutely love goat cheese.  Its a staple in my house and something that you’ll always in my refrigerator and at any of my dinner parties in some form or another.  Why wouldn’t I or anyone  else love it?  Besides its marvalous and tangy taste, its half the calories, fat and cholesterol of cow’s milk cheese.  So, go ahead and indulge!

This salad is great if you want dinner on the table in under 30 minutes.  It’s quick, easy and refreshing!

Pasta Salad with Goat Cheese

1/2lb cooked pasta shells
1 pint grape tomatoes, halved
2 TBSP olive oil
1/4 c fresh basil, chopped
4oz fresh goat cheese, crumbled
1/4c freshly grated Parmesan cheese
salt and pepper

Cook pasta according to package.  Rinse briefly under cold water to cool.

In a large bowl, toss together pasta, tomatoes, chopped basil, olive oil, goat cheese and Parmesan cheese.  Season with salt and pepper to taste.