Chicken Milanese with Spicy Tomato Peach Salad

I find the best inspiration for cooking isn’t found in endless recipe searches on the Internet nor through a quick scroll through Pintrest. Going to the market and seeing what’s in season really gets my wheels turning. It’s like I’m a contestant on Chopped but without the stressful time limit. I have a few basic recipes in my head that I can alter to whatever I’m feeling for that day. I don’t need to get my Iphone greasy by trying to read a recipe as I go. This is cooking from the soul, my friends. (more…)

Chicken Milanese is an Italian classic that leaves you with a blank canvass with what to place next to it. To keep it on the lighter side, a salad seems to be the best option. I love combining sweet with savory so this Chicken Milanese with Spicy Tomato Peach Salad was a no brainer. Make sure your tomato and peach are perfectly ripe and you got yourself a show stopper. Spicy frisee pulls all of the elements together. Did I mention this is incredibly quick? Oh and butter.

Our chicken breasts are traditionally breaded and cooked in some olive oil and butter for good measure.

While our chicken cooks, our salad is combined. Capers are necessary here. Look at that cute peach peeking through. I’m soooooo glad it’s (almost) Summer!

I also pan-fried some prosciutto for one last crunch. So glad I did! A lot of people don’t enjoy prosciutto but when you fry it, its flavor changes. Check it out! I know there are a few more steps I didn’t picture but this recipe is very easy and ideal for a hectic week. Happy dinner or lunch making!

Prosciutto Mozzarella Flatbread

I know I’ve been pretty MIA lately and my posts have been few and far between. I appreciate you stopping by; whether it’s out of anticipation of a new post, or a revisit to an old post for the recipe, or if it’s just the first time for you. Warm weather spurs something within my soul towards cooking I normally don’t feel in the Winter. Then I step outside and the thick Maryland humidity slaps me in my face and demands I wake up. Standing over a hot stove? I’ll pass. And the worst part is, IT’S NOT EVEN JUNE (well, I guess now it is but it wasn’t a couple of days ago!). I’m afraid I’m going to either melt before Summer actually gets here or chop off all of my frizzy, curly hair because a bun isn’t cutting it. Either way, we will get through Summer in one cool piece and we will savor it, because, you know, Winter is always coming. (more…)

In my absolute stubborn attitude of not wanting to stand over anything hot, I offer you flatbread! This flatbread was inspired by a simple and very delicious panini I enjoyed in my recent trip to Las Vegas. I know the words simple and Vegas don’t go together and trust me, this isn’t my last Vegas-inspired food post. But…I loved these ingredients so much together I needed to recreate it and so I did. I use unleavened Lavash as the crust. I get this from my local Trader Joe’s and it’s the perfect cheat to a thin crust pizza! Fresh pesto is best, although if you have landed yourself a good grocery store find, you can use that too. I love fresh mozzarella on pizza, it melts perfectly and feels familiar, like Italian grandmothers have been doing this for years. After a quick trip to the oven, a simply dressed arugula salad and salty, thinly sliced prosciutto ribbons are added last minute. I’m always tempted to add something more, just one more thing. But then I take a bite and can’t believe there is so much flavor in such a simple gathering of good ingredients. This is how I survive summer without withering from all the heat in my kitchen. Plus, who doesn’t want pizza for dinner?

We first “schmear” our lavash with some fresh pesto.

Top with fresh mozzarella.

Give it a quick trip to the broiler. Don’t walk away! It only takes a couple of minutes for the lovely mozzarella to melt.

Toss the arugula with a healthy pinch of salt, good extra virgin olive oil, and delicious prosciutto. This flatbread is light, herbacious, and the easiest dinner ever. Happy flatbread making!