Chicken stir-fry

Chicken Stir-fry

Source:  My Mom about 1980’s

Personal Notes:
This is a really simple dish – I can’t stress to you enough.  Before there was Rachel Ray and Jamie Oliver, there was common sense!  Then along came the pre-made frozen meals and our common sense and creativity went out the window.  I’ve made this meal so many times in a pinch to feed the family, and it takes 15 min.  This is super served alone, with rice, over or along side noodles, over polenta, with beans…you can choose!  Enjoy!

chicken stir-fry


Olive Oil to sauté 1-2 thick breast filet of chicken, skinned and sliced into 1-2” strips
Diced onion Lime juice for garnish
Sliced peppers (your choice, bell, Anaheim, etc.) Cilantro for garnish

Begin with dicing onion and sauté along with olive oil.  Once onions are translucent and flavored well w/ salt and pepper, add your chicken strips and stir to incorporate all the flavors in the pan.  Cook for about 8 min. Clean and pear your peppers, can cut them in long diagonal strips.  Throw in your peppers and cover.  Adjust heat to medium.  Cook for about 5-8 min.  Check to be sure the meat is cooked throughout.  When it is cooked, pull pan off and plate your dish.  Sprinkle on the juice of a lime and garnish with chopped or whole cilantro.

PS: I accompanied the dish with Basmati rice, lemon, cilantro, beans and other toppings.

Steak Sandwich

Steak Sandwich

Source:  Rochelle July 2012

Personal Notes:
This was a birthday meal which was easy to plan and prepare ahead of time before the guests arrived.  This was my daughter’s 7th birthday and it called for a great meal with wonderful people to celebrate it with.  The meat chosen was a rump roast from grass fed, free-range Austrian Beef-it was delicious!  I picked up a few fresh baked baguettes, got my potatoes ready and cleaned, had an array of herbs which included sage, rosemary and chive, re-stocked my extra-virgin olive oil, and we were ready to go!

It was delicious!  I hope you try and enjoy this meal.

Steak Sandwich
Grass-Fed Rump Roast from Beef Baguette
Olive Oil Roasted peppers (jarred)
Herbs (rosemary, sage, chives, garlic)

Get yourself a grill or a grill pan where the rump roast can be cooked on.  Take your roast and cut it in half (length wise) -as this saves on cooking time.  Set aside.

Prepare your marinade which you will stand the cooked roast in, as well as spread on the inside of the bread.

Take your roasted peppers and dice well.  Add your diced herbs, and if desired, be heavy on the rosemary and garlic.  Add olive oil to the mixture until it’s a thick paste.  Set aside.

Cook the meat with olive oil in the pan and use a heavy object, like covered brick to press down on the meat to keep it compacted for more even cooking and flavor release.  Cook until medium rare.  Flavor with salt/paper.  If the cut of meat is of high quality, very little is needed to bring out the flavor-I’ve just used high-quality olive oil, Himalayan salt and black pepper.

When the meat is cooked, place it on a wood board with the pepper marinade below it-cover the meat with the marinade and let sit for 5-10 min so that the juices are released and infuse one another.

Have your baguette sliced in half and keep it whole. Cut your meat in nice slices (thickness as you like), layer on the bread, top with the pepper mix and juices, serve and cut!

roasted potatoes

And the Salad


Fried Chicken Cutlets

Fried Chicken Cutlets

Source:  My mom about 1970’s.

Personal Notes:
I don’t care what any of you say, it takes a talent and art to properly fry foods.  I never find myself successful at it.  Either my oil is a mess, or my topping comes off, or my oil dries up, or whatever…it was always something.

Upon my parent’s big visit to us, the kids were already naming off what they wanted Nonni to make for them.  This recipe was top on their list-so much that my mom did it twice for us…it’s a bit time consuming and labor intensive with the amounts we did, but keep it simple with doing just 4 cutlets, rather than the 60 she did!  Enjoy.

Chicken breast parts/no bone Bread Crumbs
4-6 Eggs (more if you are frying a lot of meat) Canola or Sunflower oil (look for a high-heat oil to avoid toxicity)
Flour Salt/pepper to taste


Chicken Preparation:

Buy your chicken breasts preferably boneless.  Wash them with cold water and lay them to dry on a paper towel.

Begin to split horizontally each breast in half.

Hammer the meat individually-this thins the piece and makes it nice and long-which is perfect to fry.

Batter Preparation:

Have 1 large bowl, plus 2 plates ready

In your bowl, mix the quantity of eggs that you feel you will need.  This is your base, so you will need not to skimp on the eggs.

Have a plate with fresh bread crumbs, and another plate with non-bleached flour.

Have your frying pan ready with about 2” of oil warm and ready to work!  (cast iron, or of chef quality is recommended.  Avoid Teflon in general, but especially when frying and using high heat, as the Teflon coating is very toxic-no matter what they say!)


  1. Coat your filet first with flour
  2. Dip coated filet in eggs, well coat with eggs
  3. Your final coat is with the bread crumbs.  Be generous and once evenly coated, put in frying pan and fry up for about 4 min. per side if cuts of meat are thin.

Continue process until done.  You will need to renew the oil when it begins to get full of debris, simply pour the hot oil into a coffee can or glass jar which will be discarded after use.  Or, you can pour it in a bowl with paper towels-the towels will absorb the oil, then you can toss the towels in the waste.

While you are frying multiples, keep finished cutlets in a warm oven on a platter.

Serve when finished.