Archive for May 30, 2011

Episode 012 – Remembering

May 30, 2011 Leave a comment

The @Valentine Podcast Show notes

[audio|titles=Episode 012 – Remembering]

Coming to you, from Louisville, KY!  It’s the @Valentine Podcast with your remembering couple, J and Renee Valentine.

Intro Music – @Valentine Podcast Theme song by Nate Scott a.k.a 8bitM3 –

Today is Monday, May 30, 2011 and this is Episode 12!  Happy Memorial Day!  Sponsored by Maphook at

Weekend Wrap-up

Tech (Gadgets, Computers, etc.)

  • Google Music “beta” invites.
  • Friend Zerbious got a Kindle with the Ads

Media (Movies, Games, Books, Television Shows)

  • Adele
  • LA Noire
  • Portal 2
  • Action Jackson
  • Clash of the Titans
  • Finished A Game of Thrones and moved on to A Clash of Kings
  • The Help
  • Delver Magic – Book I on Kindle Store for free


Odds and Ends

  • We broke the vaccuum 😦 doing research on vacuum to buy.
  • Facebook “middlename” rant.
  • How often do you talk to your parents?

Podcast of the Week (Until we run out of Podcasts)

Email / Review

Contact Information
You can reach us by email at You can also see our blog at  The podcast Twitter feed is atvalentineblog.  J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow

Outro Music: – My Country ‘Tis of Thee by René Marie

Recipe Exploration: Skillet Chicken Parmesan (via Buxley)

May 30, 2011 2 comments

From the episode: Chicken Two Ways

Skillet Chicken Parmesan

To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.

Serves 4.  


1 1/2 cups fresh bread crumbs
3 tablespoons olive oil
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic , minced
1 (28-ounce) can crushed tomatoes
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
3 tablespoons vegetable oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone cheese


  1. 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
  2. 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining

    cutlets and vegetable oil.

  3. 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.
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