Before we get to this edition’s special recipes, I would like to again invite everyone who reads this column to consider sharing one of your family’s heirloom recipes. I’m sure that there are some outstanding recipes used by our residents that have been handed down from generation to generation. That’s what this column is all about. Have you got one to share? If so, please send to me at greengeezer9@comcast.net.
This week’s recipe is another from Emma Burns. Emma is a neighbor and good friend who has already contributed several recipes for the column. Emma and husband Mike have lived in N.33 for six years, moving from Seattle, WA. They have four adult children and nine grandkids. Both enjoy tennis and Mike co-manages the neighborhood softball team, the Travelers. Emma golfs, and both are Bible study leaders/teachers. They have been married 48 years and have lived in nine different states during their married years while Mike worked for corporate America. They have a second home in Scottsdale, AZ.
Recently, my wife Judy and I had dinner at the Burns’ home, and Emma served a wonderful chicken dish. I asked her if she would share the recipe with the community and, of course, she agreed to do so. Here’s your chance to try Emma’s special recipe.
A Taste of Italy in Sun City
Recently, my husband Mike and I invited several of our Sun City friends for an Italian dinner in our home. But instead of the usual pasta and meatballs fare, I decided to experiment with a chicken dish I had sampled in Arizona. Included on the menu were appetizers like bruschetta, brought by Sam and Judy Geati, and a caprese salad by Joan and Nelson Anthony. Joan substituted feta cheese for the mozzarella, a nice twist, while Sam added what he called his “secret” ingredient to the tomato mixture, some mild giardiniera. Both were excellent starters.
After a simple balsamic vinaigrette salad, the crusted Parmesan chicken breasts were served with a side dish of three-cheese tortellini with a vodka cream sauce, steamed broccoli topped with olive oil dressing, and a crusty Tuscan Italian bread (purchased at Jewel). Completing the evening dinner were a variety of desserts, including a tray of Italian cookies and mini cannolis from Caputo’s, gluten-free mint chocolate cookies made by Martha McGuyer, and a fresh fruit tart, a recipe I have had in my file for over 20 years. Also on the guest list were Martha’s husband Boyd, and Roger and Kathy Wienberg, who supplied one of the liquid refreshments that we offered with dinner. Mike brewed Cave Creek Decaf Expresso coffee from a notable coffeehouse in Cave Creek, Arizona. Everyone enjoyed the lively non-stop conversation but complained of eating much too much. You can find both these recipes on the internet but they vary slightly. Here is what I used after some earlier experimenting.
Crusted Parmesan Chicken
3 chicken breasts
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded Parmesan cheese (or Romano)
3 drops of Tabasco sauce
4 green onion stems, chopped
Topping: 3 teaspoons of Italian-style breadcrumbs
Note: garlic powder can be substituted for the Tabasco sauce
Salt and pepper to taste
Arrange breasts in a large baking dish (Pyrex type). Coat each breast with the mayonnaise mixture. Sprinkle with 1 teaspoon of breadcrumbs over each breast.
Bake at 375 degrees for 45 minutes.
Vodka Tomato Sauce
1 can of crushed Italian tomatoes, preferably with basil*
1 cup heavy cream
1 cup chicken broth
1/4 cup of vodka
1/2 cup chopped onion, salt and pepper to taste
Sauté onion in 1/2 cup of water until soft. Add remaining ingredients and simmer for 1 hour.
*Add 1 tablespoon of sugar if tomatoes are tart.
