Last night I had the pleasure of making dinner for a very lovely friend of mine. As far as eating goes, she’s not too picky, and so I made her a medley of food that really surprised both of our palates.
First off, let me apologize for not blogging the entire summer. Instead of making a million excuses, I will just say this, I have been in Occupational Therapy for an extremely injured hand since June, and I am still healing, so cooking (and typing about cooking) has not been my priority. Also I’d like to say that cookbooks aren’t written in a day, and everyone needs a vacation.
On that note, let’s have a delicious meal together.
Sage Butter
This is an extremely simple recipe. Sometimes when you have pasta, the last thing you need is sauce. Alfredo, Tomato, Pesto.. there are too many options, and they all seem to end in “o” (except maybe puttanesca.. still a vowel). Plus if you want to make them from scratch, those all take more than two ingredients, which brings me to my recipe. Yes, it only has two ingredients.
The other great thing about this sauce, is that it takes less than two minutes to make.
Two ingredients in two minutes, beat that Claire Robinson.
2 Tablespoons butter
Handful of fresh sage leaves (can be bought in almost any grocery store)
Now if you really love sage, and I mean really love biting into it, you can leave the leaves whole or halve them. If you’re not used to biting into them, you can mince the leaves as small as you’d like. I usually make this quick sauce for ravioli or tortellini, after I drain the pasta, I put the warm pot back on the stove and drop in the butter. Let it melt, and then add the sage. When the sage starts to sizzle with the butter (roughly 30 seconds to one minute) add the pasta that is draining in the sink, and try and get a fair coat over all of the pieces, then serve. It’s as simple as that!
Try it, I’m sure you’ll like it. The ravioli in the picture is spinach and Ricotta Ravioli from Trader Joe’s. I also recommend their Portobello Mushroom Ravioli for this recipe.
Avocado Salad
Serves One
1 whole avocado
1-2 teaspoons sugar
Rice Vinegar
Olive Oil
Cut the avocado in half and peel off the skin. Place both halves in a small bowl. Sprinkle as much sugar as you would like (at least one teaspoon) on both halves. Drizzle an inch of olive oil on each half. Add as much vinegar as you would like, I wouldn’t go over a Tablespoon. You can then cut or mash the avocado to make a sort of pseudo-guacamole/avocado salad (delicious with the chicken recipe below).
Inspired by how Brazilians eat avocados (a delicious fruit).
Italian-Spiced Breaded Chicken
Serves four, or two with leftovers for two

3/4 Pound of chicken (breasts or tenders are best)
1 Cup buttermilk
All-purpose flour
1 large egg
Oregano
White pepper
Kosher salt
Crushed red pepper flakes
1 Shallot, sliced (optional)
Olive oil, for cooking
Clean the fat off of your chicken pieces, and soak them in buttermilk (in the fridge) in a ziploc bag for at least 2 hours, 24 is better than two, of course.
Before preparing the chicken, you need to prepare everything it gets to swim in:
1. A shallow bowl with flour
2. A shallow bowl with one egg, beaten
3. A shallow bowl with the panko, and as much of each of the spices as you’d like, I recommend the following:
1 tsp kosher salt
1 tsp white pepper
1 1/2 tsps oregano
1/2-1 tsp crushed red pepper flakes (or more if you want it spicier)
4. Sliced shallots (do not mince! slice!) (optional)
5. A well-heated non-stick frying pan with enough olive oil to cover the bottom of the pan, and cook the amount of chicken you are using.
Follow the steps below, and if you would like to use shallots, put them in the pan before the chicken and cook them a little bit, and then cook them the rest of the way as the chicken is cooking in the pan. They add another layer of flavor.
Sorry about the poor attempt at a photoshop drawing of how to bread and pan-fry chicken. But basically that’s how you do it. Make sure you remember to wash your hands after handling raw chicken and raw egg. Just because you covered it and most likely your hands in breadcrumbs does not mean it’s not there anymore. Salmonella is very dangerous, and clean hands is the best way to be healthy in the kitchen!
And now for the final image:
Love and Happy Spatulas,
Alyssa
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