My daughter-in-law Susie joined ALL MARINE RADIO today, she’s one of Kim’s favorite “foodies” and is an INCREDIBLE cook herself.  Here is what we cover:

  • Stuffed Chicken Parmesan (see recipe below)
  • CrossFit eating
  • Killer Margarita Recipe with FRESH ingredients! (see recipe below)
  • Nature Preschool for kids that is 100% outdoors — when it rains… they put raincoats on!  Check it out HERE, I got a tour last week and I thought that it must be heaven for little boys and girls!

  • Stuffed Chicken Parmesan
    • Ingredients:
      • 4 boneless skinless chicken breasts
      • 1/2 cup shredded mozzarella cheese plus extra for topping
      • 1 cup grated parmesan cheese
      • 1/2 tsp dried oregano
      • 1/2 tsp dried basil
      • 1/2 tsp dried garlic powder
      • salt and pepper to taste
      • 1 cup flour + pinch of salt
      • 2 eggs beaten
      • 1/4 cup whole milk
      • 1 cup panko bread crumbs
      • Olive oil
      • 1 jar of your favorite marinara sauce or you can make mine. Recipe below
      • 1 lb pasta of your choice, I really like linguini
    • Directions:
      1. Pound chicken breasts to thickness that is uniform and around 1/2 an inch thick. Using a paring knife make “pockets” in the chicken and stuff the cavities with the mixture in step 2
      2. In a small bowl combine mozzarella, 1/2 the parmesan, dried herbs and garlic, salt and pepper
      3. Set up dredging stations
        • Bowl 1 – flour and salt
        • Bowl 2 – eggs and milk
        • Bowl 3 – panko and parmesan
      4. Run each stuffed chicken breast through each bowl and set on a plate. Preheat your oven to 400°
      5. In a large skillet, heat oil over medium heat. Once oil is hot cook chicken 3-4 minutes until breadcrumbs are golden brown. The chicken will not be cooked through so once crisped in the skillet move to a 9×13 inch pan.
      6. While you are starting to crisp the chicken also start a pot of boiling water, (salt that sucker like the ocean) for your pasta. This is also a good time to heat your sauce in a small sauce pan as well
      7. Once you have finished crisping up the chicken and it’s in the baking dish, top each breast with a couple spoonfuls of sauce, a little mozzarella and parmesan. Bake 8-10 minutes or until chicken reaches an internal temperature of 165°. Times will vary depending on the size of your chicken
      8. While chicken is cooking, cook pasta to box directions, reserve some of your pasta water, then drain pasta. DO NOT RINSE YOUR PASTA! Put pasta back in original pot and toss with warm sauce. If the sauce is too thick on the noodles, use some starchy pasta water to thin it out
      9. I like to serve this with a garden salad….and a glass of wine. Cheers!
  • Marinara Sauce Recipe
    • Ingredients:
      • 1 TBSP olive oil
      • 1 medium onion finely diced
      • 4 cloves minced garlic
      • 1/2 tsp crushed red pepper flakes
      • 2 28oz cans whole tomatoes, I like San Marzano for making sauce because they tend to be a sweeter tomato
      • 1/4 cup fresh basil
      • pinch of white sugar
      • salt to taste
    • Directions:
      1. In a large Dutch oven over medium heat, warm oil and sweat onions until translucent, about 5-7 minutes. Then add garlic and red pepper until fragrant. Careful not to burn the garlic
      2. Add tomatoes and hand squish them in to the pot. Turn the heat to low and add all the sauce from the cans as well. Simmer for about an hour with the lid on
      3. Throw basil in and simmer a bit longer
      4. If sauce tastes acidic add a pinch of sugar to mellow out the tomatoes. Depending on the type of tomatoes you use you maybe able to skip this
      5. If you like a smoother sauce you can use an immersion blender or a regular blender. If you use a tradition blender make sure to do small batches and remove the center of the lid as to allow the sauce to vent and not explode. That mess is not fun to clean up. Also use a kitchen towel to cover the opening and protect your hands.
      6. NOTE:  I think the longer this sauce sits the better it tastes as the flavors just have more time to hang out and intensify.

 

  • Killer Margarita Recipe with FRESH ingredients!
    • Mango Margarita with Chili Lime sugar rim
    • 12-16 oz frozen mango
    • 1/2 cup fresh squeezed lime juice
    • 1/2 cup triple sec
    • 1 cup tequila
    • 1 TBSP agave nectar
    • 1 cup ice
    • 1 cup cold water Blend and enjoy!
    • Chili Lime Sugar
      • 1/4 cup sugar
      • Zest of 1 lime
      • 1/2 tsp chili powder.
      • Mix on small plate.
      • Take lime section around the rim glass, moistening it
      • Dip top of glass in sugar/chili/lime mix and add the margarita!

In our discussion Susie mentions what makes Parshall, ND (population 1,255) where she grew up a special place — and one of the things she mentioned was the Paul Broste Rock Museum — it is pictured below.

Paul Broste Rock Museum in ParshallPaul Broste Rock Museum in Parshall, ND

 

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