Asiago Chicken Breast and Prosciuto w/ wine sage sauce

Another family favorite.

Serves 6

Ingredients:

Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish

Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.

1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.

2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.

3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.

Mom M's Meat Balls

These are easily the best meat balls you will ever taste. It is from her mother in law's recipe. Put them in your favorite tomato sauce and make sure you freeze a batch or two.

Ingredients:

2 lbs. ground chuck
1/2 cup chopped parsley
1/4 cup chopped garlic
2 pieces of bread soaked in milk
1/4 cup parmesan cheese
2 eggs
1/2 cup of bread crumbs

Combine all ingredients except bread crumbs. Make the size of golf balls and roll in bread crumbs. Bake on cookie tray for 20 minutes at 350 degrees

Cuban Antipasto Salad

This is adapted from the Columbia Restaurants 1905 Salad. Columbia Restaurants are in St. Armands Circle, Sarasota and in St. Pete's and Tampa Florida.

Ingredients:

1 Head of Iceburg lettuce
1 pint of grape tomatoes cut in halves
1/2 lb swiss cheese cut in strips
1/2 lb deli ham, thinly cut, cut in strips
1/2 cup green olives chopped
1/4 cup grated parm cheese

Dressing:

1/4 cup white wine vinegar
1/2 cup olive oil
4 cloves of garlic
1 teaspoon worestershire sauce
1 teaspoon oregano
1 tablespoon lemon juice

Toss together all non dressing ingredients except parm cheese. Put all dressing ingredients in blender and blend. Add dressing to salad and finish with the parmesan cheese.

Best Oven German Pancake

I am going through some of my best recipes over the years. This one was in one of my Christmas cards some six or seven years ago. I like easy recipes with as few ingredients as possible. From "Champlain Vistas Bed and Breakfast" in Willsboro, NY.

Ingredients:

6 eggs
1 cup flour
1 cup milk
1/4 cup melted butter
1 teaspoon salt

Blend all ingredients together in a blender until smooth. Grease 9 x 13 inch pan and pour mixture into pan. Bake at 450 degrees for 20 to 22 minutes until nicely puffed up. Drizzle with you favorite maple syrup and sprinkle lightly with powdered sugar. Serve immediately. (The finished product looks like a souffle with the ends, extending, somewhat awkwardly. It tastes like french toast but better)

Marinated BBQ Chicken

Just returned from Florida and was looking for something quick to cook. I think you can use chicken breasts for this recipe as well. Took off the skin to reduce calories and it also allows the chicken to marinate quickly. Served it with corn on the cob and collard greens.

Ingredients:
6-8 boneless skinless chicken breasts
one package of Good Season Italian Salad Dressing Mix
1/2 C olive oil (or grapeseed oil)
1/4 C balsamic vinegar
3T Water

Mix the salad dressing according to the Good Seasons directions. You don't need the carafe they supply to do this, but it is helpful. Mix well. Put chicken in a container or in a plastic zip lock bag and add marinade. Marinade, turning a couple of times for at least 2 hrs. Preheat the BBQ. Cook chicken for 10 minutes per side until cooked thoroughly.

simple tomato sauce

This is a ridiculously easy sauce I use for everything:

Quick Tomato Sauce

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

2	tablespoons unsalted butter
1/4	cup grated onion , from 1 medium onion (see note)
1/4	teaspoon dried oregano
	Table salt
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	(28-ounce) can crushed tomatoes (see note)
1/4	teaspoon sugar
2	tablespoons coarsely chopped fresh basil leaves
1	tablespoon extra virgin olive oil
	Ground black pepper

Instructions

1. Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Crab Imperial

Even in Florida, you can get decent pasteurized crab. So longing for some kind of crab dish; I whipped up this one. Remember, I am still trying to keep the calories down and the recipe reflects it.

Ingredients:

1 lb of lump or backfin crab
1/2 C low cal mayo or Miracle Whip
1/2 T dry mustard
2 T chopped green pepper
1 egg
1t Old Bay to taste

Mix all ingredients except crab and combine well. Gently fold in crab to keep the piece intact. Put in a greased casserole dish or 4 small seafood dishes and cook through at 350f for about 15 minutes.