A Bit of Exposure and Comfort Food

After posting this Monday’s motivational post, many of you responded appreciatively and supportively; however, one email caused me to ponder whether I should reveal more of the motivation behind such posts. Needless to say, staying true to how I feel a modern simply luxurious woman should live, I believe in keeping some things private. I believe if not simply to maintain a little mystery, then for self-preservation and sanity.

With that being said, my heart was a bit (okay, more than a bit) broken this late spring and summer, but at the same time infused with amazing inspiration, hope and auspicious confidence that if I’m willing to put in the effort, lovely things await. But that’s all I’m going to share, please understand. While The Simply Luxurious Life is a very personal endeavor, it is still a place where I try to maintain a sense of professionalism.  Maybe this will change, but for now, it is what I’m most comfortable with. Thank you in advance for understanding.

So why am I including such thoughts in a food post? Well, upon returning home after being gone for three weeks, I needed some comfort as I missed Paris and London tremendously, but thoroughly loved finally having my dogs near me. I craved something to ease me back into my regular routine (although a bit tweaked for the better), and over the weekend I watched Barefoot Contessa’s most recent episode where she shared her recipe for Midnight Pasta or Spaghetti aglio e olio (spaghetti with garlic and oil). I knew I had found my new favorite comfort food recipe.

So simple, with such great flavor (don’t skimp on the garlic – 8 cloves is a must!), pair with a glass of white wine, mix in some roasted vegetables if you’d like and enjoy!

Spaghetti aglio e olio

Ingredients:

• Kosher Salt
• 1 pound dried spaghetti, like DeCecco
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it JUST begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Images: Simply Luxurious

Effortless Comfort Food

Comfort, mozzarella, lightly breaded chicken and scrumptious marinara sauce. As complicated as the dish looks and possibly sounds, it truly is a piece of cake. In less than 20-30 minutes, your dish is in the oven. After a few short minutes, the timer will be buzzing and dinner can be placed on the table.

Not only will your family and friends love it, but you will impress yourself. Add a glass of a full-bodied cabernet sauvignon, some French bread or baguette to mop up the left-over sauce and cheese, or make my favorite mozzarella, tomato and basil bruschetta recipe, and you will be very satisfied indeed.

Chicken Parmigiana

(adapted from Bobby Flay)

 

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 2 cups panko bread crumbs
• 1 cup vegetable oil or pure olive oil
• Tomato Sauce
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish

Directions

1. Preheat oven to 400 degrees F.

2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.

4. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Key Things To Keep In Mind:

*Some love making their own marinara/tomato sauce, while I love to cook, I usually don’t have time for this. I choose to substitute a can of my favorite and affordable choice – Paul Newman’s Own, and it tastes amazing and saves oodles of time.

*Tenderizing the chicken is imperative!

*Panko give a soft and gentle crunch that is unbeatable in my opinion, and something I can find at my local Safeway store in the baking aisle.

Image: Simply Luxurious