6-40: Peppercorn Chicken Breasts

6-40: Peppercorn Chicken Breasts

Here’s one I’ve made in the past–there’s even my Sharpie notations to prove it. I remember making 6-40: Peppercorn Chicken Breasts for my mom, since she’s not a red meat eater and I was making another recipe from this book for everyone else that was heavy on meat. I’ll cover that one eventually, and update this to reflect that. 😉

My notations claim that it’s easy. It is, when you use the right ingredients. If you don’t, it gets a bit tougher…


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7-50: Parma Schnitzel

7-50: Parma Schnitzel

Schnitzel has been a favorite of mine ever since I went on a trip with my family to Israel when I was 13 (I chose that instead of the party–I never say no to a chance to travel, especially abroad). Obviously, they didn’t serve a lot of pork schnitzel there, but 7-50: Parma Schnitzel is a good version all the same.

This is a quasi-Italian-style schnitzel, which according to Wikipedia, is one of the few countries that schnitzel is not a cuisine of. Well, this one’s good anyway.


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13-10: Zucchini Piccata

13-10: Zucchini Piccata

If you still have any zucchini or tomatoes lying around from a late summer harvest, this is a great vegetarian recipe with which to use those up. 🍅

Also note the new background: my first entry from my new (hopefully somewhat permanent) kitchen. 🙂

I styled mine in more of a fried zucchini-appetizer way, but the casserole way works too.


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