Tuna Everything Bagel

Cook Time: 3 min
Level: Easy
Yield: 2 servings


Ingredients

Tuna Salad:

3 cups good quality canned tuna (packed in water), drained
1/4 cup mayonnaise
4 cornichons, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon leaves
2 tablespoons freshly chopped parsley leaves
2 tablespoons capers, drained
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil, or to taste
2 everything bagels, sliced and toasted
1/4 cup cream cheese
1/2 red onion, thinly sliced crescents
1 vine-ripened tomato, sliced
1 seedless cucumber, sliced
4 Bibb lettuce leaves


Directions

Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.


Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.

From: foodnetwork.com

Chicken Parmesan

Cook Time: 40 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus 3 tablespoons
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 bay leaves
* 1/2 cup kalamata olives, pitted
* 1/2 bunch fresh basil leaves
* 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
* Pinch sugar
* Kosher salt and freshly ground black pepper
* 4 skinless, boneless, chicken breasts (about 11/2 pounds)
* 1/2 cup all-purpose flour
* 2 large eggs, lightly beaten
* 1 tablespoon water
* 1 cup dried bread crumbs
* 1 (8-ounce) ball fresh buffalo mozzarella, water drained
* Freshly grated Parmesan
* 1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the
oil gets hazy, add the onions, garlic, and bay leaves; cook and stir
for 5 minutes until fragrant and soft. Add the olives and some
hand-torn basil. Carefully add the tomatoes (nothing splashes like
tomatoes), cook and stir until the liquid is cooked down and the sauce
is thick, about 15 minutes; season with sugar, salt and pepper. Lower
the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little
assembly line. Put the chicken breasts side by side on a cutting board
and lay a piece of plastic wrap over them. Pound the chicken breasts
with a flat meat mallet, until they are about 1/2-inch thick. Put the
flour in a shallow platter and season with a fair amount of salt and
pepper; mix with a fork to distribute evenly. In a wide bowl, combine
the eggs and water, beat until frothy. Put the bread crumbs on a
plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large
oven-proof skillet. Lightly dredge both sides of the chicken cutlets
in the seasoned flour, and then dip them in the egg wash to coat
completely, letting the excess drip off, then dredge in the bread
crumbs. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with
mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15
minutes or until the cheese is bubbly. Serve hot with spaghetti.