Saltimbocca alla Romana

Saltimbocca is Italian for ‘jump in my mouth’ because it is so wonderful that is does. It can be made with chicken but I decided to go old school and use veal. I made this for our Valentine’s celebration. It is perfect for celebrating because it takes no time to make so you can spend more time with your sweetie. It is also delicious and looks complicated but could not be easier. The method that I have used, with veal and sage, is Saltimbocca alla Romana. You can call it that because that sounds all fancy.

You can use chicken if you don’t like veal or it is out of your price range. The steps are the same, just pound the chicken cutlets flat. You can also substitute the sage for basil. And you can use broth or white wine instead of Marsala. The dish is very versatile, but wonderful no matter what.

Servings: 4-6

Time: Cook-20 minutes, Active time: 30 minutes, Saltimbocca in about 35 minutes

Hardware:  2 plates, tongs, a large deep skillet, measuring cups and spoons, whisk

Ingredients:

• 1+1 tablespoon of butter
• 1 pound veal scaloppini (ask the butcher to slice it very thin)
• ¼ pound prosciutto (sliced as thin as possible)
• 1 cup fresh sage leaves
• 1 cup flour
• 1 cup Marsala
• ½ cup chicken stock
• Salt 
  

Saltimbocca alla Romana

1. Clip the stems from the sage leaves. Lightly salt the veal. You won't need much salt because the prosciutto and the butter are salty.
2. Work with one scaloppini at a time. Lay 2 or 3 sage leaves down the length of the veal. Then lay a piece of prosciutto on top of the veal. Press down as hard as you can. It should adhere. Do this for the rest of the slices.
3. Place the flour in one of the plates. Press the veal down into the flour. Make sure to press the prosciutto down.
4. Heat one tablespoon of butter in the skillet on medium high. Place the veal, prosciutto side down into the hot pan. Just allow the veal to brown, only cook for a minute or two. If the pan is hot enough the veal should brown right away. Use the tongs to flip it and brown on the other side. Remove to the other plate. Don’t crowd the veal. You may need to cook in batches.
5. When you have browned all the meat, add the other tablespoon of butter to the pan. Whisk in the Marsala and stock. Allow it to come to a boil, whisking the entire time. Boil until the wine reduces by half, about 10 minutes. Turn the heat down to simmer.
6. Return the veal to the pan and simmer to desired temperature, but for no more than 5 minutes.
7. Serve over angel hair pasta or creamy risotto.

South of the Border Wings

South of the Border Wings

More wings!!!! More pantry shopping! A package of taco seasoning and a jar of taco sauce proved to be magic. You probably have these ingredients in your pantry now, so if you have waited until the last minute to plan for your Super Bowl party these South of the Border Wings to the rescue.

Servings:  Dozen wings

Hardware:  Kitchen scissors, measuring spoons and cups, a small bowl, tongs, a baking sheet, a cooling rack (or foil), a sauce pot, wooden spoon

Time: Cook-50 minutes, Active time: 10 minutes, Wings in about an hour

Ingredients:

• 12 wings
• ½ stick of butter
• 1 package of taco seasoning mix
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Pinch Cayenne pepper
• Cooking spray
• 8-ounce jar of your favorite taco sauce
• Crushed tortilla chips for garnish

1. Use the kitchen scissors to separate the flaps from the drummettes.  Also, snip the points from the flaps.
2. Pre-heat the oven to 400˚. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with foil.  Spray liberally with cooking spray.
3. Place the butter in the bowl and microwave for 40 second. Mix the taco seasoning, paprika, cumin and pepper with the softened butter.
4. Rub the mixture all over the wings. Lay the wings in a single layer on the cooling rack place in the oven.  Cook for 40 minutes. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
5. While the chicken is cooking, place the taco sauce in the pot and warm.
6. Remove the wings from the oven and toss in the warm sauce. Sprinkle with crushed chips. Serve warm.

Parmesan Ranch Wings

Parmesan Ranch Wings

Football means chicken wings! This new flavor was inspired by ‘pantry shopping.’ Which is what I call digging around in the pantry and being creative with what I have available. I found a packet of ranch dressing mix and decided to take a chance. My husband loved them. These are super crispy and have the perfect amount of tang.

Servings:  Dozen wings

Hardware:  Kitchen scissors, measuring spoons, a small bowl, tongs, a baking sheet, a cooling rack (or foil)

Time: Cook time: 50 minutes, Active time: 10 minutes, Wings in an hour

Ingredients:

• 1 dozen wings
• ½ stick of butter
• 1 packet ranch dressing mix
• 2 heaping tablespoons Parmesan cheese
• Cooking spray
• Ranch dressing, Parmesan cheese and parsley for garnish

1. Preheat the oven to 400°.
2. Use the kitchen scissors to separate the flaps from the drumettes. Also, snip the points from the flaps.
3. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with foil.  Spray liberally with cooking spray.
4. Place the butter in the bowl and microwave for 40 seconds. Mix the dressing mix and Parmesan cheese with the butter. Rub the mixture all over the wings, making sure they are thoroughly covered.
5. Lay the wings in a single layer on the cooling rack. Place in the oven and bake for 20 minutes. Flip and bake for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
6. Remove the wings from the oven and drizzle with ranch dressing. Sprinkle with grated Parmesan and parsley.  Serve warm.