Oh how we love chicken parmesan—chicken cutlets, breaded and fried, smothered with tomato sauce, covered with Mozzarella and Parmesan cheeses, and baked until the cheese is bubbly and melts into every nook and cranny. Like its sister recipe, my mother’s parmesan chicken (chicken nuggets dipped in melted butter, breaded and baked), this dish is pure comfort food.
September is a great time of year for fresh green beans here in Sacramento. I was too busy to plant them this year, but have been finding beauties at our local market. Usually we just boil them until tender, place a dab of butter on them, sprinkle with salt and pepper and call it a day.
Here’s a quick and easy way to take them up a notch,
When the nights start getting cooler after a long hot summer, and the leaves show glimpses of turning color, that’s when apple season starts around here. We grow Granny Smith, Gravenstein, Pink Lady, and Fuji apples, all great for making apple pie!
I’ve been going through the Simply Recipes archives lately, updating recipes that seem a bit neglected and in need of a little love. Here’s one of my favorites from my mother—what she calls a “Sonoran Quesadilla,” known in Tucson, Arizona where they’re from as “cheese crisps”. Unlike our usual stove-top quesadilla made with corn or flour tortillas and jack cheese,