I’ve always enjoyed making and attending themed dinners. I recently had some visitors from Europe. I wanted to make them a very American meal. Something they wouldn’t be likely to have in their native country. The menu I planned is an American Coastal Dinner and all the recipes are listed in the pantry recipe list.

*New England Clam Chowder.
*Baked Maryland Style Crab Cakes on a Brioche bun for extra      richness w/ Aoli sauce on the side.
*Creamy Apple Raisin Slaw.
*Baked Sweet Potato Waffle Fries(these I bought).
*Apple Pie a la mode for dessert.

Buttermilk fried chicken recipe is finger lickin good !!  The buttermilk makes all the chicken pieces moist and tender. Marinate the chicken in the buttermilk for at least 6 hours and up to 2 days refrigerated. There are many many recipes for fried chicken but this one is my favorite.

Ingredients;

2 cups buttermilk
3 eggs, beaten
8-12 pieces of chicken with skin and bones; breasts (if they are lrg cut them in half), thighs, legs and wings
3 cups all purpose flour
2 x 1/2 TSP salt
1 and 1/2 TSP Cayenne pepper
1 TSP sweet Paprika
2 x 1/2 TSP poultry seasoning (Bell is one brand)
3 cups canola oil mixed with 1 cup peanut oil

Directions;
Marinate the chicken AT LEAST 6 HOURS TO TWO DAYS BEFORE. In a gallon size resealable plastic bag combine the buttermilk, 1/2 TSP salt,  1/2 TSP cayenne pepper and 1/2 TSP poultry seasoning.  Add the chicken. Use two bags if you need to, just split the milk mixture in two. Refrigerate.
Heat the oils in a large iron fry pan or in a deep fryer to 350. Use a deep-fry thermometer if you can or test the heated oil by putting a pinch of flour into it and if it sizzles its ready.
In a large bowl combine the flour, remaining 1 TSP cayenne pepper, 1/2 TBLS salt, 1/2 TSP poultry seasoning and the paprika.
Dredge the chicken pieces one at a time into the flour and then into the beaten eggs and then into the flour again. Shake off any excess. Carefully add the chicken pieces into the hot oil leaving some room around them to cook. Turning them about every 10 minutes until they are golden brown and the juices run clear, about 175 degrees. Place cooked chicken on a rack to drain. Repeat this 2-3 times more until all the chicken is cooked.

**use all wing pieces to make a great appetizer

This tortellini soup is a fast and easy version. I used stock I had frozen from chicken soup but a store bought stock will work well too.

Ingredients;
8oz pkg fresh Tortellini pasta
32oz chicken stock
1 TBLS butter
1 carrot cut into small cubed pieces
1 small leek, the light green part only, minced
1 stalk celery minced
8-10 fresh spinach leaves
1 small zucchini, cut into small cubed pieces
Sprinkle of Parmesan cheese

Directions:
In a 4qt stock pot saute the leek and celery with the butter for a few minutes. Add the stock, spinach and carrots. Heat to a simmer about 10 minutes. Add the tortellini and the zucchini. Simmer uncovered for about 5-6 minutes until the pasta is cooked. Serve with a sprinkle of Parmesan cheese on top.

There are many variations of Italian Cold Antipasto. The name alone says “before pasta”. What I have assembled is the traditional style I grew up with. Be creative and add your family favorites to the dish.
Half the attraction are the colors and textures when the dish is assembled making it a work of art!!

Ingredients;
1LB fresh Mozzarella, sliced
1LB Italian Pannello or Provolone cheese, sliced
1 large jar roasted red peppers or mix with yellow or roast your own
1 box frozen artichoke hearts
6 fresh basil leaves
1/2LB Prosciutto, DiParma is the best
1/4LB Sicilian Salami
1/2LB assorted olives
10 Grape tomatoes
Small can Anchovies rolled with capers
Romaine lettuce leaves, enough to cover the platter
A good quality Balsamic vinegar & extra virgin olive oil
Italian bread

Use a large platter that can accommodate all the ingredients. Defrost the artichoke hearts. Toss them with a little olive oil. Rinse the peppers if you use jarred and pat dry. Cut them into 1 inch slices. Roll the Prosciutto into logs. Lay the lettuce leaves to cover the platter. Assemble the platter as you like, mixing the colors and textures making the dish mouth watering good.
Slice the basil thin and sprinkle over the platter.
Serve with the dressing on the side and a good crusty Italian bread.

This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.

Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.

Ingredients;
6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selections
1/2 cup oil (half canola and half olive)

Directions;
Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.

**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.