Asiago

Easy Oven-Baked Chicken Parm

Sometimes you get a craving and nothing else but a cheesy, salty, crusted piece of moist chicken will do. (Clearly I’m not a vegetarian.) This chicken is coated with a mix of Parmesan and Asiago, for maximum tantalizing flavor. It’s got a crispy outside and is moist on the inside, and it’s baked not fried. So basically it’s guilt-free. It’s great on it’s own, but I love it with my favorite marinara and pasta to make an easy Italian classic, Chicken Parmesan. Yum!

As organic as possible:

4 Chicken breast cut into strips (2-3 per breast lengthwise)

3/4 cup Mayonnaise (you can substitute with light mayo)

1/4 cup Italian seasoned dry bread crumbs

1/2 tsp Salt

1/4 tsp Black pepper

1/4 cup freshly grated Parmesan, plus more for serving

2-3 Tbsp (rounded) freshly grated Asiago

Preheat oven to 425°. Place mayo in a small bowl, set aside. In a shallow baking dish mix bread crumbs, salt, pepper and cheeses. Dredge each piece of chicken in the mayo, so that it has a nice even coating, removing excess. (You’re going to get your hands messy, but it’s worth it.) Then roll coated chicken around in bread crumb mixture until completely covered. Place covered chicken strips on a baking sheet (or two). Place in oven and bake for 20 minutes, until chicken is cooked through, and crust is browned and crispy.

While chicken is cooking, prepare noodles and warm your favorite marinara sauce for serving. (It hardly gets easier for a weeknight meal than that!) Top with more freshly grated Parmesan… Enjoy!

Asiago Jalapeno Cornmeal Muffins

I love pairing corn bread and corn muffins with thick soups and stews. And although I am a fan of just about all standard cornbreads, sometimes its fun to spice it up. This muffin can stand up to something with a little heat, like chili. I know many recipes call for cheddar with jalapeño, but I think the peppery flavor of Asiago does something even better. I also believe that if you are going to put the name of something in the recipe you should taste it; so if you like jalapeño, this recipe is for you.

As organic as possible:

1 1/2 cups Cornmeal

1 cup Flour

3 Tbsp Sugar

1 tsp Salt

1 Tbsp Baking powder

3 Jalapeños, seeded and diced

4 oz Asiago cheese, shredded, plus more for topping

1/3 cup Sunflower oil (or oil of your choice)

2 Eggs, beaten

1 1/2 cups milk

Preheat the oven to 400º. Grease a standard 12 cup muffin tin and set aside.

In a large bowl mix dry ingredients; cornmeal, flour, sugar, salt, and baking powder. Then add jalapeños and cheese, toss well in cornmeal mixture. In a separate bowl whisk together oil, eggs, and milk. Add the wet ingredients to the dry and mix just until incorporated. Fill the muffin tin to the rim of each cup and sprinkle with cheese for topping. Bake for about 22-25 minutes, until an inserted toothpick comes out clean. For another layer of flavor, top with a pat of butter and serve while warm (next to a bowl of something hearty and warm).

Molly O’s Cheesy Onion Bread

I don’t think I can capture the delight in words. This bread is so wonderfully delicious. It almost reminds me of a deconstructed French Onion Soup, and would be amazing dipped in au jus. The caramelized onions and Asiago add so much flavor, and the crusty bread gives so much texture… It’s a perfect bite.

As organic as possible:

2 Tbsp olive oil

1 large Yellow onion, finely chopped

1 cup Mayonnaise

1/2 cup Asiago

1/2 cup Parmesan

1/4 tsp Black pepper

1/4 tsp granulated Garlic (or powder)

1/4 tsp granulated Onion (or powder)

1 French baguette

Preheat the oven to 350º. Heat olive oil in a pan over medium heat (Side note: I also added a pat of butter because I like to caramelize my onions like that). Caramelize onions, stirring frequently so they don’t burn, looking for amber color. Add granulated garlic and onion, pepper and a pinch of salt. Remove from heat and let cool. In a bowl, mix mayo, cheeses and caramelized onions. Cut the baguette in slices on the diag. Spread mix on each slice. Bake for 15-20 minutes until golden brown. Sing.

BTW, Molly is a very good friend of mine and I can’t wait to share her cakes!