Showing posts with label escarole. Show all posts

Escarole with Spaghetti!!!

Ingredients:

1 head of escarole – cleaned and ripped

7 cloves of garlic – chopped

Croutons

Dashes of salt

Dashes of red pepper flakes

Dashes of black pepper

Grated Romano cheese

Olive oil

1 lb. of your favorite spaghetti

Heat a large frying pan with a drizzle of olive oil and add the garlic to sauté. When the garlic is fragrant add the escarole.

Prepare the spaghetti as directed. Add a ½ cup of the spaghetti water to the escarole.

Season the escarole to taste with the salt, black pepper and red pepper flakes.

Drain the spaghetti and add to the escarole. Drizzle a little more olive oil over the spaghetti and escarole. Add the croutons and freshly grated Romano cheese.

This is a simple and delicious dish.

With Love,

Catherine

xo

Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!

Ingredients:

For the Escarole:

2 heads of fresh escarole – cleaned and ripped

8 cloves of garlic – crushed & chopped

½ cup of marinated red peppers – sliced – plus 3 tablespoons of marinade

1 – 6 oz. can of black olives – drained & chopped

1 red onion – sliced

Grated Romano cheese

Olive oil

In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion, olives, red peppers (plus the marinade) and sauté. When the onion is softened add the escarole and place a loose fitting lid on top. The escarole will overflow the pan, that is o.k., it will cook down. Simmer the escarole until it is tender then , set aside.

For the Corn Muffin Chicken Thighs:

3 lbs. boneless chicken thighs

4-6 corn muffins

Flour

Milk

Corn oil

Carefully remove the bone from the chicken thighs.

Place the corn muffins in a food processor and process to a bread crumb like consistency.

In three separate shallow dishes place one with milk, one with flour and one with the corn muffin crumbs.

Dip the chicken first in the flour, then the milk and then the corn muffin crumbs.

Heat the corn oil, about 1 ½ inch deep and place the chicken thighs in the hot oil. Do Not Over Crowd the oil.

When the thighs are golden on one side, carefully turn over, and finish frying on the other side.

These chicken thighs are very delicious! And a perfect compliment with the sautéed escarole.

Enjoy with Love,

Catherine

xo

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Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!Sautéed Escarole with Boneless Corn Muffin Fried Chicken Thighs!!