Chicken Francese and Ratatouille Veggie Toss

Chicken Franchese ala My Guy Ty, His Hotness

Ratatouille Veggie Toss ALA Rachael Ray, gee watch much food TV there, Donna?

I told you in my last Tyler post, I joined this group, Tyler Florence Fridays, where you pick a dish of your choosing and post about it 1x week on yes, Fridays. I LOVE this group. Not only are the ladies nice and welcoming, but you get to think, breathe, and eat(ehem) Tyler one time a week. How much of a spark is that in the bedroom? We're talking ignite here! Ignite!

This is his "Come Hither" look. AND he's looking at ME, not YOU. He wants me, he really, really wants me. His hotness wants me. Its all about the intensity in his eyes people, all about the intensity.

Chicken Francese

Original Recipe found here.

Do you know this was shown on his show Food 911, and the episode was called First Date Food. Come on Tyler, you can do better than that!! How lame!! First date food.. Give me a break, big guy. You listen to me, TYLER, Have I got an idea for the best EVER Food 911 episode. How about you teach me how to make Beef Wellington and we will title the episode, "Where's the Beef, Baby?" I'll gladly open my home to you. And I promise , I'll teach you a thing or two, also, you boy scout, you.

To begin:

You will need some skinless, boneless chicken breasts, please POUND them till they are about 1/4 inch thickness, OK? Oh, the words Tyler uses, pound, thickness. I can't stand it!

Put some flour in a shallow platter and season with a fair amount of salt and pepper, make it freshly ground.Mix that with a fork to distribute evenly.

Break some eggs into a bowl with a little water, and proceed to make an egg wash.

Add some oil to a hot skillet, dredge both sides of the chicken in the flour, --I'll gladly shake off the excess for you, Tyler, my stud muffin--and then dip them into the egg mixture, and add them to the hot oil in the pan.

Fry for a couple of minutes until they are golden brown, remove to a platter to keep warm.

Next, Tyler grabbed MY lemons, (yeah, I'm a lemon kinda girl, no canteloupes here.)OOOOOPPPPSS, I mean his lemons, and cut some slices. Toss these lemon slices into the pan and cook for a couple of minutes till fragrant. Oh yes, this is going to the beginning of a nice lemon-y sauce..

Now Tyler Squeezed MY lemons,(geez he grabs and squeezes, I told you, I can't stand it) I mean the lemons, to make some juice..

NO, I did not position the lemon just so with its point facing that way. You, my cyberpeople friends, have very vivid imaginations.

He then added the lemon juice, the wine and the broth---and again, I know the wine is half gone, but it is always 5 o'clock somewhere, is it not?--

Simmer this mixture for 5 minutes to reduce slightly. Then you are going to roll some flour into butter Add it to the skillet to thicken the sauce. Stir to dissolve, add the chicken back to pan to heat throughOh YUM, this is gonna be good, top with more lemon slices, and some fresh parsley, season with your salt and pepper, and there you have it. Another spectacular dish from my guy Ty!Juicy, moist, tender, tasty, lemon-y, it's all there.

Here is a picture of me and Tyler in disguise. I am happily married(to my fighter of flames firefighter) you know and so is he, so we have to be discreet, although I must tell you, I look almost exactly like the woman in the picture.

You want to know what I served with this, OK, I'll tell you. I made Rachael Ray's Ratatouille Veggie Toss. Bet the thought of RR was just like a splash of cold water in your face after thinking about my guy Ty, huh?

Ratatouille Veggie Toss

Original Recipe here.

You will need some diced zucchinis and onions, and oh, yes, some minced garlic.

You are going to cook these in a skillet with some olive oil for 5 to 6 minutes, Then add your stewed tomatoes Your parsley, salt and pepper.

And simmer for 6 to 8 minutes, and you are done. Can I just tell you that this side dish is so easy and is sooo good.

Now, to round off my meal, I needed a starch, so I turned to one of my favorite recipes from Fine Cooking Magazine.. Braised Fingerlings with thyme butter sauce

I have already Blogged about that one right here.

I should have gotten a picture of the full meal, but it slipped my damned mind. My FFH likes when I cook Tyler Meals. He is a firefighter, you know. He loves to cool things down when they are hot. He loves to use his hose to do so.

I love my FFH, he is the epitome of all things that are right with this world. And I am the epitome of Oddness.