THE GLORIFIED CHICKEN

THE GLORIFIED CHICKEN

Buon giorno, and Good Day!

Greetings to all you cookbook lovers, I’m so glad you are still out there. This gives me hope that my cookbook, *Rosalie Serving Italian* will stay popular long enough for me to pay down its loan. And since I am about to launch my second cookbook *Rosalie Serving Country,* I really need to find folks who love cookbooks! I can visualize myself traveling around in a recreation vehicle peddling cookbooks, especially since I have the potential to loose my home, car and clothes. Just kidding!

On a good note, I continue to keep off the 20 pounds I have lost after beginning a change of eating since January, 2009. People have asked me what I eat and my reply is always the same; fruits, vegetables, and chicken and fish, chicken and turkey, chicken and tuna, or chicken and more vegetables. Maybe my next cookbook will be *Rosalie Serving Chicken.* Now, I am exaggerating somewhat, but the good ole’ chicken is a light, low fat meat and can be made up in some great ways.

Chicken is great sautéed in olive oil, and accompanied with broccoli and mushrooms, it is quite delicious. It is also great with Red Sauces and can be served as Chicken Parmigiana; a low fat dish. Of course it is delicious in the soups as in the Italian Wedding Soup, or in a light lemon sauce known as Chicken Piccata. My children love the Italian Crusted Chicken much like fried chicken, but made with the Parmesan cheese added to the flour. These recipes and more found can be found in Rosalie Serving Italian, all praising the Glorified Chicken.

If the above recipes don’t spark your palate, you may just cook up some rabbits, squirrels, raccoons, or other foreign bodies, because as you know, “It tastes just like chicken.” I can attest to this because while my mother was frying up the critters, she always told me I would love it because, as she said, “It will taste just like chicken.”

My father, being the butcher, had a large following of customers who always felt compelled to bring him their delicacies from the woods, pond, lakes or river. He would bring home rabbits, squirrels, raccoons, frog legs, turtles and for all I know, rattlesnakes and armadillo. “Look Ann,” he would say to my mom, “these sweet people stopped by the shop and brought us this mess of frog legs.” Mom would then get out the cornmeal and flour, and before you knew it, something was actually “jumping” in the frying pan. The truth is these creatures actually taste like fatty, greasy, rubber ducks which are very “chewy.”

So, I say enjoy the real thing; Glorified Chicken, and cook up Garlic Sautéed Chicken tonight. You may even loose a few pounds.

God Bless and have a great Italian day,

Rosalie

　

　

　

　

　

 

ITALIAN CRUSTED CHICKEN

ITALIAN CRUSTED CHICKEN

NOTE: This is my Italian version of fried chicken. It is crusted on the outside and juicy on the inside. A very delicious entrée you will be proud to serve family or friends.

4 skinless chicken breasts

Lawry's coarse garlic salt with parsley

 

1 cup flour

¼ cup grated Parmesan Cheese

¼ teaspoon paprika

1 teaspoon salt

½ teaspoon ground black pepper

 

Mild olive oil for frying

Parsley sprigs for garnish

1. Rinse chicken breast in cold water and pat dry. Cut each chicken breast in half for smaller portions if desired. Sprinkle chicken liberally with garlic salt.

2. Combine the flour, cheese, paprika, salt and pepper in a shallow bowl. Coat chicken on both sides with the flour mixture. In a large saucepan, fry chicken in olive oil over medium heat 4 to 5 minutes on each side. Place lid on pan and turn heat to medium low. Let chicken steam for about 8 minutes. Transfer to platter and garnish with parsley sprigs. This dish is best served hot and crunchy. Serves 4 to 6.

MOMS-A-MILLION

MAY 6,  2009 - MOMS-A-MILLION

Greetings to all the Moms, Grandmas, Mother-in-laws, and any female who claims kids. As you all know, our Deserving, Notable and much Revered day, *Mother’s Day* is coming up Sunday, May 9. I always love this day because I love getting rose bushes from my husband, Bill. He knows I love to grow rose gardens so he usually obliges me on Mother’s Day. Actually, he just bought me 7 new ones, so I am well on my way.

The gifts are nice, but if truth be known, wouldn’t it be nice to have your kids come over and Clean the House, Wash the Clothes, Mow the Lawn, Cook a few Meals, and WORK? I think it would be great! So I thought I would just open up a new business called *MOMS-A-MILLION*, you know, like the BOOKS-A-MILLION book store. These two, MOMS and BOOKS, have so much in common. Like the bookstore that has every kind of book possible, on every subject possible, with solutions for every problem possible, so do MOMS.

So I thought, why not put all of our ages, gifts of expertise, and hours we are willing to donate into a large accessible pool; complete with address, phone and email info, and of course, AVAILABILITY. Mail it out to all the MOMS who want to participate, and, Bingo! We have MOMS-A-MILLION.

The purpose of this marvelous invention? Simple. When your kids get obnoxious, rude, ugly, obstinate, disobedient and plain overwhelming, just call up another Mom and ship them over to somebody’s else’s house for a week or two. Kids always act better for someone else, anyway. They wouldn’t dream of back-talking someone they don’t know. And besides, they love to do someone else’s dishes, try the same food they’ve been denying you, and would never leave their underwear in the floor.

How many times have you let your children visit their friend’s house, and within two hours the phone rings. “Oh Rosalie“, she says, “your children are so well behaved, they are welcome anytime.” Before you utter the biggest gasp, you always politely say, “Well thank you, you can have the little Darlings anytime you wish.

So, how about it ladies? I say…TRADE, TRADE, TRADE.  Any new face has got to be refreshing. We may even avoid stating our favorite lines, some of which are as follows:

*Let that hair grow, and I’ll bury the pony tail with you!

*Leave every light on in the house, and you WILL pay the electric bill.

*If you don’t change that shirt in three days, I’m hosing you down.

*Well, just jump off the cliff with Johnny; I won’t come looking for you.

*If you use your sleeve to wipe your nose one more time, I’m ripping your nose off…Get a Tissue!

*Don’t you embarrass me by not changing your underwear!

*Shut your mouth and eat your supper!

* I hope you grow up and have kids just like you!

*DO-YOU-WANT-A-SPANKING? Tell me right now!  And don’t talk back, or I’ll slap your head off!

Happy Mother’s Day to all and to all a good night…with Ibuprofen, Nyquil (my favorite), Excedrin and any other drugs you can find. Just kidding….really, try Nyquil!

Enough silliness, look for me this weekend at Halo & Wings Christian Book Store, in Troy MO. The book signing will be from 11:00 AM to 1:00 PM. Also don’t forget Cooking Class at Rendezvous, Café in O’Fallon, MO on June 1^st, Monday evening from 6:00 PM to 8:00 PM.

God Bless, and Happy Mother’s Day!

Rosalie

　

　

Cinnamon Rolls with Cream Cheese

Cinnamon Rolls with Cream Cheese ICING

NOTE:

These cinnamon rolls will be just the thing for Mom's "Mother's Day Breakfast." They could very well be a clone for the famous Cinnabon. A delicious breakfast item or anytime dessert, you will be very pleased with this recipe and the heavenly scent that will fill your kitchen.

4½ cups bread flour

1 teaspoon salt

½ cup granulated sugar

1 cup warm whole milk, 110 to 115-degrees

2½ teaspoons yeast

2 eggs beaten, room temperature

1/3 cup butter, melted

1 to 2 tablespoons melted butter for coating dough

FILLING:

1 cup brown sugar

2½ tablespoons cinnamon

1/3 cup butter, softened

ICING:

1 (3-ounce) package cream cheese, softened

¼ cup butter, softened

1½ cups powdered sugar

½ teaspoon vanilla

1/8 teaspoon salt

Cooking Spray

1. Preheat oven to 350-degrees. If using a bread machine, place the first seven ingredients in the machine and set to bread instruction. Let the dough double in size, then punch down and let rest on counter 10 minutes. If kneading the bread by hand, place the flour, salt and sugar in a large bowl. Add the yeast to the warm milk and let stand for 8 minutes to foam up yeast. Make a well in the middle of the flour and add the yeast milk, eggs and warm butter in the center. Gently bring the flour into the egg mixture a little at a time and work the mixture together until the dough comes together into a ball. Knead the dough about 8 minutes, or until the dough feels elastic. Keep dough in same bowl and pour butter over the top. Roll dough over to coat with butter and cover with a towel. Keep in warm place until doubled in size, about

1 to 1½ hours. Punch dough down and let rest on counter 10 minutes.

2. In small bowl, combine the brown sugar, and cinnamon; mix together and set aside.

3. On a floured counter, roll dough to a 16-inch by 21-inch rectangle; turning once or twice to avoid sticking and dust lightly with flour as needed. Spread the softened butter over the dough with a spatula. Sprinkle the butter with the cinnamon sugar. Roll the dough up jelly-roll style and cut into 12 slices.

4. Spray a 9-inch by 13-inch baking pan lightly with cooking spray. Place the rolls in the pan about 1-inch apart and cover with towel. Let the rolls rise up to double in size, about 30 to 40 minutes. Place in oven and bake for 30 minutes. Remove and let cool slightly.

5. Prepare icing by beating the cream cheese, butter, powdered sugar, vanilla and salt together until smooth. Spread over rolls while still warm and serve. Makes 1 dozen cinnamon rolls.