I don’t purchase mixed seasonings such as rubs, dressing mixes or Italian seasoning as I prefer to mix them to my taste. Mixed seasonings almost always have a salt rather than seasoning base. By mixing my own seasonings I can adjust the ratio to our preferences, eliminate the sodium and experiment with new flavor sensations. Spices are also a lot less expensive if you mix the seasonings from bulk spices rather than purchasing the small supermarket jars. I buy bulk spices from the restaurant supply to mix all my blends, rubs and to make salad dressings. [...]
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I was surprised when Mia ordered Chicken Parmesan; she said “what’s not to like? fried chicken and pasta!” — typical Mia. Chicken Parmigiana is an American revamp of a classic dish from southern Italy based on eggplant usually made by breading and frying chicken breast, covering with sauce and cheese and baking in the oven. While I have made Chicken Parmesan through the years, I never really liked it left-over, and needed a new approach! I needed to find a way to make this a part of a healthy, week-night dinner and give it legs. [...] |
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