May 5, 2014 is one of the favorite holidays for many. Why? Well, you have a perfect excuse to wear sombreros and ponchos, drink margaritas, and snack on chips and salsa. Yet, do we really aware of what we are celebrating?
Stefan Lovgren, contributor for National Geographic News, says that Cinco de Mayo is often times mistaken with Mexican Indepence day which is celebrated on September 16th! In his article, he says that:
“May holiday commemorates the Mexican army’s unlikely defeat of French forces at the Battle of Puebla on May 5, 1862.”
With this post, I would like to wish ‘Good Luck’ to all my classmates during the week of final exams.
Thank you for being such a good readers!
I wanted my 30th anniversary blog post to be super special that is why I devoted this post to the West Side Market. This place embodies everything delicious that is in Cleveland, but most importantly, you can find foods from different cultures!
Crain’s Cleveland Business on the Web describes Cleveland’s West Side Market as:
“A popular place to shop for fresh fruits, vegetables and meat, the building is one of the largest indoor/outdoor markets in the country.”
West Side Market is one of the oldest markets in Cleveland area, and believe it or not, it has been operating ever since since the end of nineteenth century. It’s over hundred years! On December 18, 1973, it was added to the National Register of Historic Places. Now, West Side market has over 100 vendor combined of food representatives of all sorts of ethnic groups. There you can find anything from mouth-watering smell of Middle Eastern spices to hand-crafted cupcakes you have only seen on the pictures.
West Side Market is located at the corner of West 25th and Lorain which is short drive from Cleveland Metroparks Zoo, so you can easily visit both of the places on the same day.
My first encounter with the West Side Market was quite memorable. Me and my friend were shopping for some deli and coated buffalo chicken wings. On the same stand, there was a skinned rabbit. If its cooked in the crock pot with sour-cream, carrots, bell peppers, and onions, it is delicious and very tender. It is even more tender than under-cooked chicken breast. I made a joke about it being a cat instead of the rabbit. People who were looking to buy something from this vendor totally freaked out. They looked at me with big round eyes and said; “you have to be kitten me.” Good thing, everybody were in a good mood. I explained to them that this skinned animal is an actual rabbit as you can tell by its legs and the fur left on them. In the end everybody just laughed at this situation, but nobody bought that poor skinned animal.
This post is about two Italian dinner favorites: Parmesan Crusted Chicken and Chicken Parmesan. What similar between them is that both of the recipes include lots of Parmesan as a key ingredient. Both of the recipes will deliver tender and juicy white chicken meat to you dinner table. Yet, one of the recipes is a little more complicated that the other and requires more time and a few extra ingredients.
Parmesan Crusted Chicken
When you watch this commercial, don’t you just want to have some Parmesan Crusted Chicken like right now? Well, I had the same problem. Plus, I couldn’t recall if I ever have tried this dish, so I decided to cook it. That’s when my dad would call me “victim of the commercial.”
The recipe of Parmesan Crusted Chicken is unbelievably easy. You can literally follow the same steps from Hellmann’s commercial. I actually found it on Hellmann’s website 🙂
Here are the ingredients you will need:
• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves
• 4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 25 minutes.
Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked.
Chicken Parmesan is little more complex in terms of ingredients and cooking directions. But the end result would so worth doing; especially, if you see cooking as a culinary art. As a side not, do not confuse Chicken Parmesan and Chicken Parmigiana. Although they both cooked in a similar manner, one includes Parmesan and one does not. People often refer to both of these dishes as Chicken Parm.
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1/2 cup grated Parmesan
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
This is a long list but small things will really do the work for this recipe.
First of all, if your oven takes forever to preheat, set it on 450 degrees F, and start working on your chicken cutlets.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Cut chicken breast into thin strips. Put the flour in a shallow plate and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper. Add Parmesan to this mix. Lightly dredge both sides of the future chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
While you working on your cutlets, you can prepare your own tomato sauce from scratch. You will need a sauce pan coated with a couple spoons of olive oil to start. Onions, garlic, bay leaves will go first. After five minute off cooking, add olives, basil, and tomatoes. Cook and stir until the liquid is cooked down and the sauce is thick about 15 minutes.
The last step in the preparation of Chicken Parmesan is putting cutlets and sauce together. Pour sauce in the baking pan, lay out your cutlets, and top with fresh Mozzarella. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.