Chicken with Mozzarella and Prosciutto

My father used to tease my mother about how many times she made chicken during the week. He even turned the word into a game, “chicken!”  If anyone said the codeword “chicken” around my father that meant the game was ON! He would chase my brother and I around the house, tackle us to the floor and begin tickling us until we said “uncle.” And then, because my father was a such a buster, we had to name which uncle..so we had to scream, “Uncle Butch!” or “Uncle Jimmy!” Sometimes he would release us, other times he would continue the tickling and say, "They told me to tickle you more!" Every time I make a chicken dish, I think of that silly game and how much fun we used to have.  It’s one of my fondest memories of my dad and my family. —Jennifer

Jennifer with her dad and brother.

What you’ll need:

1 package of chicken cutlets

1 package of fresh mozzarella (or you can use packaged/shredded as well)

1 package of prosciutto

4 tbsp of Extra Virgin Olive Oil

2 tbsp of garlic powder

1tsp of salt(I like to use Kosher salt for all of my recipes)

1tsp of pepper

Toothpicks

Preparation:

Flatten chicken cutlets until they are thin. This is my favorite part of the prep.  Lay the cutlets flat with plastic wrap on top. Take a mallet or a frying pan and bang the cutlets until they are nice and thin.

Mix the olive oil, garlic powder, salt and pepper together. Pour over the chicken and marinade for about an hour.

When the cutlets are done marinating, put the mozzarella and prosciutto on top.  

Roll each cutlet and put a toothpick in the center to hold it together. Put cutlets on a baking pan.

Place in the oven preheated to 350 degree for about 30 minutes, until the cutlets are golden brown.

When done, remove the toothpicks and serve with your favorite salad or side dish.  

The way Jennifer's dad John usually looks after a good meal...happy and satisfied!

Italian Sausage (or Saus-eeeg, as we like to say) Soup

This soup is a meal. It's thick and hearty, and you will want to eat three bowls. (Doh! Did  did I just say that out loud?) Top it with some freshly grated parmesan cheese and a piece of crusty Italian bread and you're good to go. Before dinner, our grandma Rose would take the Italian bread and smack it on the kitchen table. That was her way of knowing that it was good loaf of bread...and she'd also get a kick out of scaring the bajesus out of us. We'd jump and she'd laugh, and her laugh was as hearty as the soup. We'd all crack up and then argue about who got the "elbow" of the bread. For some reason that’s the piece we all wanted. I think it was because that was grandma's favorite piece. Luckily, she always had enough bread on hand (or elbow) for all of us. —Lisa 

You'll Need:

½ lb hot sausage  (I like hot sausage but you can use sweet or a combination of both.) Remove casing.

2 cups cabbage, chopped

1 package frozen mixed peppers

2 cloves garlic, chopped

1 qt chicken stock

1 qt tomato juice

½ lb pasta (I used penne, but you could use ditalini) 

8 oz can white beans

Parmesan cheese

In a large pot, brown sausage and keep chopping up with wooden spoon. Drain. Add cabbage, peppers, garlic, and sauté until cabbage is wilted and peppers are softening.  Add stock and tomato juice.  Bring to a boil and simmer for 30 minutes. Add pasta and beans. Cook until the pasta is done. 

Garnish with cheese and a piece of Italian bread. (And don't forget to whack the loaf on the table before dinner. Your family will know you mean business!)