There's nothing like cold weather in February, when it's time to bring out all the hearty, meaty soups, stews and dishes that warm the heart and soul! This Winter we've had to make our own comfort food nights without the cold weather because Winter hasn't come to Georgia yet! It's in the 70's today! I'm not complaining, except I don't know how to dress, I'm not ready to begin cutting the grass yet, and I hope there are no tornados or blizzards looming in the near future. With that said....
My sister and I love Parmigiana dishes, usually made with chicken cutlets and pasta. We're working on reducing carbs in our diet, so we didn't have pasta here. I had a thawed out two-pound center-cut pork loin in the refrigerator so I made my own pork "cutlets" This is a really simple dish, but you can't really tell that when it's finished. Oh, and it has two different cheeses, sliced mozzarella and grated Parmesan! Click on the picture for the recipe, and let me tell you how I made this!
I used regular Panko bread crumbs because that is what I had on hand. It worked just fine, but the finer bread crumbs give you the more traditional dish. I like to use the herbs and spices in recipes but I usually cut back on those, to taste. When you use them you'll learn how intense some of them can be and how to use them to your own taste. Don't forget, you can add them but you can't take them away. Use a little at a time, tasting along the way, to make your dish perfect.
One of my most favorite things in the world is an aromatic tomato sauce, and this is a simple and delicious version I'm sure I will make over and over. It tastes like the sauce that is piled on top of a favorite lasagna at a local restaurant, and they also serve it with homemade bread. Heat some olive oil, saute some finely chopped onions and fresh garlic, add two cups of canned crushed tomatoes, oregano, salt and pepper, bring to a boil, simmer for a few minutes, and you have heaven!
The attached recipe calls for a large skillet and a baking dish for completing the dish, but I used my iron skillet on the stove-top and in the oven, making this a one pot recipe. You can't get much better than that!
We thoroughly enjoyed this, and it's perfect for a quick and easy weeknight dinner! The next time I make it I will use chicken, which is a main staple in our household, and I'm already looking forward to it!
Dished With Love, Denise!
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