What's for Supper tonight!!

So sorry that I have not been posting the last week or so.  Scott has had five days off so we have been busy.  We went to see his Great Grandma Eleanor and then went and saw one of my best friends in Sioux City.  So for supper we have been having a lot of food that I feel were not meant to be on here.  Like for last night we had taco's.  My kids eat them pretty good.  A couple of days ago we had spaghetti. 

So tonight I wanted to try something new that we had not had before.  So one thing that I have not told you about is my love for the Food-Network.  I know many mom's who have music on at home just to have noise in the background.  Well if you come over to my house there will be no music.  But I bet you if my husband is not home Food Network will be on the television.  I love watching and just listening to the channel.  One of my favorite host's is Chef Giada De Laurentiis, she has a couple of shows like Everyday Italian, and Giada at Home.  I love them both.  This recipe that I am making tonight is from her shoe Everyday Italian it was her viewer's choice episode. 

Well hope you enjoy the Chicken Scallopine with Sage and Fontina. 

Ingredients

• 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
• Salt and freshly ground black pepper
• 6 sage leaves
• 3 ounces grated fontina cheese
• 3 tablespoons olive oil
• 1 garlic clove, halved
• 1/2 cup white wine
• 1 (28-ounce) can whole San Marzano tomatoes
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Special Equipment: toothpicks

Directions

Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-scallopine-with-sage-and-fontina-cheese-recipe/index.html




Along with this meal we had some fresh green bean's from my father in laws garden so I decided to make this Garlic Butter Green Beans.


Ingredients

• 1 pound fresh green beans
• 1 garlic clove, minced
• 1 tablespoon butter
• 2 teaspoons lemon juice
• 1/2 teaspoon sugar
• 1/8 teaspoon pepper

Directions

1. Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a small nonstick saucepan, cook garlic in butter until tender. Remove from the heat; stir in the lemon juice, sugar and pepper.
2. Transfer the beans to a serving bowl; add garlic butter and stir to coat.