Sunday, February 26, 2012
3 cups tomato sauce, homemade or jarred
4 boneless, skinless chicken breasts
2 ounces (1 cup) Parmesan cheese, grated
4 ounces (1 cup) mozzarella, shredded
2 ounces pepperoni, sliced thin
Adjust an oven rack to the middle position and preheat to 450 F. Spread the tomato sauce in a 9x13-inch baking dish.
Pat the chicken dry with paper towels and season with salt and pepper. Spread the Parmesan in a shallow dish, then add the chicken, turning to coat. Lay the chicken on top of the tomato sauce. Bake for 15 minutes.
Remove the chicken from the oven and sprinkle the mozzarella and pepperoni over it. Increase the oven temperature to 475 F and continue to bake until the cheese melts and the chicken is cooked through (an instant read thermometer should read 160 F), about 5 more minutes.
Thursday, February 23, 2012
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon (optional)
3/4 cups + 2 tablespoons sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
**1 tablespoon of sugar for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup + 2 tablespoons of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.