Happy WIFE Halloween! October 31, 2008

Have a safe and Happy Halloween! While you are busy handing out candy and carving pumpkins, save the seeds! I love roasted pumpkin seeds, totally fits the season!

Ingredients

• 1 1/3 cups pumpkin seeds, cleaned and rinsed
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F.

Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving. Roasted seeds will keep in an airtight storage container for up to 1 week.

“WIFE, what is for dinner?” October 16, 2008

As the door opens and my oh so very cute hubby returns home from a hard day at work (which although he sometimes forgets, I have also been at work all day and possibly longer than he has), he often yells up the stairs, “what are you cooking for supper?”! Now trust me wives, he usually says this line as a joke, because I have been known to resort to take-out or to-go on occasion

Tonight though, he is in for a BIG WIFE dinner surprise! I am cooking and I am cooking up a storm! Tonight this wife is going “Italiano” and cooking a Martha Stewart dish that is just delicious!

CHICKEN PARMIGIANA! Looks good, smells good, tastes good and not only is it somewhat budget friendly on the Wife checking account, it is also easy (for all of us not so expert cooks)! ENJOY!

3/4 cup plain breadcrumbs, 3/4 cup grated Parmesan cheese, 8 chicken cutlest or 4 chicken breasts, halved horizontally, salt and pepper, 1 large egg (lightly beaten), 2 cups jarred tomato sauce, 1/4 cup olive oil, 6oz mozzarella cheese.

Directions

1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.