Fall is sneaking around the corner – I feel it when I wake up. I immediately need a blanket because the breeze from the open windows is still rolling in. I see it in the stores when I pass displays of pumpkin spice coffee (mmm I purchased my first batch yesterday). I decided to start yesterday morning off with a fall treat to chase away the chill from the rainy day.
Baked grapefruit – so simple – so good
1 grapefruit, ruby red or golden
Sprinkle of cinnamon
Sprinkle of brown sugar or cane sugar
Drizzle of good vanilla syrup
Preheat the over to 400 degrees. Cut the grapefruit in half. Drizzle with vanilla, sprinkle with cinnamon and sugar. Bake for about 8 minutes until the top looks slightly darkened. Enjoy
Greek Pasta Salad
1 box of rotini pasta
1 green bell pepper, diced
1 red bell pepper, diced
1 handful of black olives, diced
Half of a small red onion, peeled and diced
3 roma or plum tomatoes, diced
½ cup olive oil
¼ cup red wine vinegar
¼ cup nayonaise (vegetarian version of mayonnaise)
Sea salt and pepper
Block of Feta cheese
2 generous handfuls of Italian parsley
Cook pasta according to directions. In the meantime, dice green pepper, red pepper, olives, onion, and tomatoes. Add to a large bowl.
Whisk together ½ cup olive oil, ¼ cup red wine vinegar, ¼ cup nayonaise (vegetarian version of mayonnaise). You can, of course, use real mayonnaise. Add some sea salt and black pepper.
Drain and cool the pasta. When cool enough, add to the bowl with diced vegetables. Pour the olive oil mixture over top and mix thoroughly. If it still looks dry, add some more olive oil. Now for my favorite part – the parsley – rip off two generous handfuls from your bunch of parsley, chop real fine, mix into the pasta. Top it all off with sea salt and pepper – and, for the best part – add some fresh crumbled feta cheese to bring this together. Love, LOVE, fresh feta cheese. Cool in the refrigerator until ready to serve.
Lemon Panko Chicken Cutlets
Two tablespoons olive oil
One and ½ cups of panko bread crumbs
Two eggs, beaten
One tablespoon of grated Parmesan cheese
Six chicken cutlets
Sea salt and pepper
Heat the olive oil in a pan; my personal favorite would be all-clad
Beat together the eggs and Parmesan cheese in a large bowl. The Parmesan seems to give the eggs a better consistency and helps the mixture stick to the chicken. Pour the panko crumbs into another large bowl.
Rinse and dry chicken cutlets. Dip cutlets into egg mixture, and then dredge both sides of the chicken into the panko. Place the chicken aside.
When the oil appears to shine, but is not yet smoking, place the chicken cutlets inside. Cook for four minutes on each side, or until completely cooked through. Transfer the chicken to a plate and immediately sprinkle with sea salt and pepper, and squeeze a liberal amount of lemon juice over top. Serve.