An Italian classic with a little twist. I start with a light pan fry and finish cooking it in the oven. This lessens the need for all of that oil that gets absorbed when you fry. Baking the breaded chicken alone as opposed to smothering it in the sauce let's the crunch of the bread crumbs come through. I love that it's creamy and crunchy all in one dish.
You can purchase your marinara sauce but make your own garlic cream sauce. It's easy - if you can make a white sauce or gravy you can make it - and it's delicious with just a few ingredients. Use the extra to dip breadsticks in!
4 skinless boneless chicken breasts 1/2 cup all purpose flour 1 beaten egg 1 cup breadcrumbs olive oil 6 ounces of spaghetti Jar of your favorite pasta sauce ( I used my own Roasted Marinara) One recipe Garlic Cream Sauce Chopped basil for garnish
Quark? That's that character from Star Trek, right? Sure, that's his name but today I am talking dairy!
I first discovered quark in Munich, Germany. Although at the time I didn't really know what it was. I just knew that I had been seeing the runnier, semi sour European yogurts up until that point in my trip. This one was drizzled with walnuts and honey and looked thicker. I took a small scoop to try. It was so delicious! Super creamy and just a little sweet. I was pleasantly surprised.
I belong to a German page on Facebook and one day she was discussing this treat called "quark." I was pretty sure then that it was what I had in Munich. I set out to see if I could make it from my goat milk. I found a few recipes for using cultures and this is what I came up with. Every milk is a little different so you may have to play with the draining times to get what you want but it is easy to make so give it a go!
We'll still make our runnier type of goat yogurt for smoothies but this is my new go to thick yogurt type of recipe! I also found that if I don't sweeten it that it works similar to sour cream. I plan to try it with a baked potato soon. I read that the un-thinned version can be used like cream cheese for käsekuchen (cheesecake.) Maybe we'll have a go at that too!
1 gallon whole milk (not ultra pasteurized)* Buttermilk culture - USE 1 packet from New England Cheesemaking Culture or 1/8 teaspoon bulk from GetCulture 3 drops liquid rennet Extra whole milk (amount needed depends on amount of quark making at serving time) pure maple syrup or honey pecans or walnuts