I just almost sipped on something that I thought was water but was actually tea from Thursday with a moldy lime in it.
Yeah, that just about spoiled my appetite.
We’re having the chicken cutlets with homemade tomato sauce tonight. I made the sauce in the crockpot last night and will let it sit on high for a little while with the lid off to thicken it up while I make the chicken and pasta. I think I’ve decided on unbreaded chicken breasts, just sauteed in olive oil and with mozzarella on top.
Here’s the tomato sauce recipe. It’s from the No Other Gods Bible study, and you can find more recipes from that study here.
any meat you’d like–sausage, ribs, random chicken parts, all fine. I used pork ribs for tonight.
56 oz. crushed tomatoes or tomato puree
2 heads of garlic, cloves all minced
4-5 leaves fresh basil
dried oregano and parsley
salt and pepper
Brown your meat in olive oil and add to the pot. Stir in the crushed tomatoes, plus 28 ounces (1 large tomato can) of water. Add the rest of your ingredients; you can vary the spices depending on how heavily seasoned you want it. Cook covered on the stovetop on low for 2-3 hours or in a crockpot on low 8-10 hours, then uncover and let thicken a little bit until it’s to your liking.
I believe Kelly’s recipe calls for putting some of the sauce in the bottom of a casserole dish, placing seared chicken breasts on top, mozzarella on top of the chicken, and more sauce on top of that. Let it cook in the oven for a while until the cheese is melted and brown. Then serve on top of pasta with more sauce.