One of my very favorites! I had planned on making Sloppy Joes this night, but my husband said he didn't feel like sloppy joes...so I scrounged around for what other ingredients I had on hand and sure enough, I had everything I needed for Chicken Parmesan. And it was AWESOME!
Ingredients:
1 cup seasoned bread crumbs
1 egg, beaten
3 chicken breasts, sliced into about 4 strips
Extra Virgin Olive Oil
1 cup jarred spaghetti sauce
1 cup shredded italian cheese blend(You can buy the preshredded in the store, or combine what you have. I had shredded mozzarella, fontina and parmesan so that's what I used)
1 tsp dried basil (optional)
Heat oven to 375
Place bread crumbs and egg into shallow dishes. Dredge chicken in egg, then bread crumbs. Heat olive oil in a saute pan over med-high. Cook chicken strips in batches about 3 minutes per side. Remove to a large baking dish. Spoon spaghetti sauce over chicken in dish. Top with cheese blend, and sprinkle with basil. Bake for 10-15 minutes, depending on the size of your strips.
I serves spaghetti along side this. It was excellent. Photo coming soon!
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Sunday, September 20, 2009
Saturday, September 12, 2009
Slow Cooker Lasagne
Two of my favorite things: my slow cooker and Italian food. Enough said.
Ingredients:
1 lb ground beef
1 26 oz jar spaghetti sauce
1 cup water
1 15 oz container ricotta cheese
1 7 oz pkg mozzerarella cheese shredded
1/4 cup grated parmesan cheese
1 egg
2 tbs chopped fresh italian parsley
6 lasagne noodles, uncooked
Brown meat in skillet; drain. Stir in spaghetti sauce and water. Combine ricotta, 1 1/2 cups mozzarella, 2 tbs parmesan, egg and parsley in a bowl. Spoon 1 cup meat mixture into slow cooker, top with layer of lasagne noodles, broken to fit. Top noodles with half of the cheese mixture. Repeat with 2 cups meat sauce, then noodles, remaining cheese mixture, then remaining meat mixture. Cover and cook on low 4-6 hours. Sprinkle top with remaining cheeses and cover again for 10 more minutes.
**Two more of my favorite things; a messy child and a clean plate!
Ingredients:
1 lb ground beef
1 26 oz jar spaghetti sauce
1 cup water
1 15 oz container ricotta cheese
1 7 oz pkg mozzerarella cheese shredded
1/4 cup grated parmesan cheese
1 egg
2 tbs chopped fresh italian parsley
6 lasagne noodles, uncooked
Brown meat in skillet; drain. Stir in spaghetti sauce and water. Combine ricotta, 1 1/2 cups mozzarella, 2 tbs parmesan, egg and parsley in a bowl. Spoon 1 cup meat mixture into slow cooker, top with layer of lasagne noodles, broken to fit. Top noodles with half of the cheese mixture. Repeat with 2 cups meat sauce, then noodles, remaining cheese mixture, then remaining meat mixture. Cover and cook on low 4-6 hours. Sprinkle top with remaining cheeses and cover again for 10 more minutes.
**Two more of my favorite things; a messy child and a clean plate!
Thursday, October 23, 2008
Baked Ziti
I do something new everytime with this recipe! And it always comes out a hit. The kids love this stuff.
Ingredients:
16oz Penne noodles
1 lb ground beef (or turkey)
15 oz ricotta cheese
1/2 cup grated parmesan cheese
1 tbs dried parsley
1 egg
1 jar spaghetti sauce
8oz shredded mozzarella cheese
salt and pepper
Boil a large pot of salted water and cook penne to al-dente. In a large, deep pot, brown meat seasoned with salt and pepper. Once browned, remove from heat and add ricotta, parmesan, parsley, egg, 1/2 of the spaghetti sauce and 1/2 of the mozzarella and stir to combine all. Add in the cooked pasta and combine. Pour mixture into a 9x13 pan. Pour remaining sauce on top and cover with remaining mozzarella cheese. Bake at 350 degrees for 20-25 mintues.
Feedback:
My one year olds each had THREE servings! And my 2 year old had two servings. Is that normal? Seriously? I think we may need to start limitng their intake. They aren't fat at all, but these kids love food! Better keep a close eye on them!
**Hubby said it took 35 minutes to heat through, not 20. I made it early this morning, so it had been in the fridge quite awhile. If you put it in the oven fresh off the stove top, it probably does take only 20 minutes.
Ingredients:
16oz Penne noodles
1 lb ground beef (or turkey)
15 oz ricotta cheese
1/2 cup grated parmesan cheese
1 tbs dried parsley
1 egg
1 jar spaghetti sauce
8oz shredded mozzarella cheese
salt and pepper
Boil a large pot of salted water and cook penne to al-dente. In a large, deep pot, brown meat seasoned with salt and pepper. Once browned, remove from heat and add ricotta, parmesan, parsley, egg, 1/2 of the spaghetti sauce and 1/2 of the mozzarella and stir to combine all. Add in the cooked pasta and combine. Pour mixture into a 9x13 pan. Pour remaining sauce on top and cover with remaining mozzarella cheese. Bake at 350 degrees for 20-25 mintues.
Feedback:
My one year olds each had THREE servings! And my 2 year old had two servings. Is that normal? Seriously? I think we may need to start limitng their intake. They aren't fat at all, but these kids love food! Better keep a close eye on them!
**Hubby said it took 35 minutes to heat through, not 20. I made it early this morning, so it had been in the fridge quite awhile. If you put it in the oven fresh off the stove top, it probably does take only 20 minutes.
Spicy Shrimp Linguini
I just realize I didn't post what I made for dinner on Tuesday! It's another one of my throw-togethers, and it was super yummy!!
Ingredients:
Sauce:
1 pint half and half
2 tbs butter
1 1/2 tbs flour
1 cup milk
2 cups shredded pepperjack cheese
1 box linguini noodles
Shrimp:
2 lbs shrimp
2 tbs olive oil
4 tbs butter
8 cloves garlic
salt and pepper
Boil a large pot of water. Salt the water and cook the noodles.
In a large saute pan, melt butter and add flour to make a rue (paste). Slowly pour in half and half, wisking at same time to smooth out clumps. Continue until all half and half is gone. Add cheese and stir to melt. Add more milk if needed to get right consistency. In another saute pan, add olive oil and butter and melt. Combine peeled shrimp, salt and pepper, and garlic cloves (minced) to pan and cook until just pink. Pile noodles on plate and pour alfredo sauce on top. Top with 6-8 shrimp and drizzle with the butter from the shrimp pan.
Feedback:
This came out really great! I just made it up, so I was pretty proud! And it wasn't overly spicy. My brother and his family came over for dinner and everyone loved it!
Ingredients:
Sauce:
1 pint half and half
2 tbs butter
1 1/2 tbs flour
1 cup milk
2 cups shredded pepperjack cheese
1 box linguini noodles
Shrimp:
2 lbs shrimp
2 tbs olive oil
4 tbs butter
8 cloves garlic
salt and pepper
Boil a large pot of water. Salt the water and cook the noodles.
In a large saute pan, melt butter and add flour to make a rue (paste). Slowly pour in half and half, wisking at same time to smooth out clumps. Continue until all half and half is gone. Add cheese and stir to melt. Add more milk if needed to get right consistency. In another saute pan, add olive oil and butter and melt. Combine peeled shrimp, salt and pepper, and garlic cloves (minced) to pan and cook until just pink. Pile noodles on plate and pour alfredo sauce on top. Top with 6-8 shrimp and drizzle with the butter from the shrimp pan.
Feedback:
This came out really great! I just made it up, so I was pretty proud! And it wasn't overly spicy. My brother and his family came over for dinner and everyone loved it!
Thursday, October 16, 2008
Spaghetti & Meatballs
This recipe is amazing! I have made it before, but this time I adapted it to the crockpot, since I am back to work tonight. Hopefully the meatballs won't fall apart in the crock!
Ingredients:
Meatballs:
1 1/4 lb ground beef
3 tbs worchestershire
1 egg
1/2 cup italian bread crumbs
1/2 cup grated parmesan cheese
2 cloves minced garlic
1 tsp red pepper flakes
salt and pepper
Sauce:
2 tbs oil
5 cloves garlic, minced
1 small onion finely chopped
1/2 cup beef stock
28oz can crushed tomatoes
4 tbs parsley
2 tbs basil
Preheat oven to 425.
Mix worchestershire, egg, bread crumbs, cheese, garlic, crushed red pepper, salt and pepper in a medium bowl. Add beef and mix with your hands to combine all ingredients. Form into large meatballs (fill your hands cupped together). Place meatballs on a greased cookie sheet (I used parchment paper) and bake 15 minutes. Heat a deep skillet over medium heat. Add oil, red pepper, onion and garlic. Cook 5 min until onions are soft. Add stock, tomatoes, parsley and basil. Stir to combine and bring to a boil. Pour into a crockpot and gently place in cooked meatballs. Cook on low 3-4 hours. Serve over spaghetti noodles.
**If not using crockpot, after bringing sauce to a boil, reduce heat to simmer, add in meatballs and cook 20-30 minutes.
Feedback:
Another winner! The meatballs were intact. And there's no leftovers. Guess I'm eating my soup again for lunch!
Ingredients:
Meatballs:
1 1/4 lb ground beef
3 tbs worchestershire
1 egg
1/2 cup italian bread crumbs
1/2 cup grated parmesan cheese
2 cloves minced garlic
1 tsp red pepper flakes
salt and pepper
Sauce:
2 tbs oil
5 cloves garlic, minced
1 small onion finely chopped
1/2 cup beef stock
28oz can crushed tomatoes
4 tbs parsley
2 tbs basil
Preheat oven to 425.
Mix worchestershire, egg, bread crumbs, cheese, garlic, crushed red pepper, salt and pepper in a medium bowl. Add beef and mix with your hands to combine all ingredients. Form into large meatballs (fill your hands cupped together). Place meatballs on a greased cookie sheet (I used parchment paper) and bake 15 minutes. Heat a deep skillet over medium heat. Add oil, red pepper, onion and garlic. Cook 5 min until onions are soft. Add stock, tomatoes, parsley and basil. Stir to combine and bring to a boil. Pour into a crockpot and gently place in cooked meatballs. Cook on low 3-4 hours. Serve over spaghetti noodles.
**If not using crockpot, after bringing sauce to a boil, reduce heat to simmer, add in meatballs and cook 20-30 minutes.
Feedback:
Another winner! The meatballs were intact. And there's no leftovers. Guess I'm eating my soup again for lunch!
Saturday, September 20, 2008
Ultimate Lasagne
Tonight I work again, and had to pre-make dinner early, since we have a birthday party to go to at noon. I decided to make lasagne from a recipe I watched on Tyler's Ultimate on FoodNetwork. I loved that he snuck in SO MANY veggies. My kids will eat any veggie, but I usually have to sneak them past my husband, so I thought this would be a good recipe to try. I know many of my mom friends that are big fans of the Deceptively Delicious Cookbook, that hides veggies in everything from dinner to dessert. I think I may need to invest in that cookbook, though if I come home with another cookbook I may be enjoying them while I live in my car after my husband kicks me out of the house!
As you will see by the ingredients picture...there are ALOT. Once I started pulling everything out, I came to the conculsion that unless I hear "This was the best lasagne I've ever had!" tonight when I get home, I'll probably never make it this way again. It's alot of work!
Ingredients:
2 cloves garlic
2 carrots
1 celery stalk
1 tbs basil
1 handful Italian parsley
1 tbs oregano
1 tbs flour
1 cup red wine
1 28oz can crushed tomatoes
2 tbs heavy cream
1 cup frozen spinach thawed
1 quart ricotta cheese
1 egg
1/4 cup grated parmesan
Salt and pepper
1/2 lb grated mozzerella
Preheat oven to 350
Cook lagane noodles untile pliable but still firm.
Coat large skillet with olive oil, brown meats together, seasoned with salt and pepper. Blend onion, carrots, celery, garlic, basil, parsley and oregano in food processor until pureed. Pour into sauce pan with cooked meat and combine. Stir in flour. Add the wine and cook 5 minutes. Then add tomatoes and cream. Cook on low.
In a mixing bowl combine ricotta, mozzerella, egg, salt and pepper.
Coat 9x13 pan with olive oil. Line bottom of pan with noodles. Top with cheese mix, then spinach, then meat mix. Top with noodles and repeat layers. Top with noodles. Shred more mozzerella and parmesan on top of completed lasagne. Cook for 45 min to 1 hr until cheese is melted and sauce is bubbling.
**I just had to take this picture, and this doesn't include the noodle pot and sauce pan that were still on the stove. YIKES!
And the zoo says:
As you will see by the ingredients picture...there are ALOT. Once I started pulling everything out, I came to the conculsion that unless I hear "This was the best lasagne I've ever had!" tonight when I get home, I'll probably never make it this way again. It's alot of work!
Ingredients:
Ultimate Lasagne
1 lb lasagne noodles
Extra virgin olive oil
1 lb ground beef
1 lb ground italian sausage
1/2 onion chopped2 cloves garlic
2 carrots
1 celery stalk
1 tbs basil
1 handful Italian parsley
1 tbs oregano
1 tbs flour
1 cup red wine
1 28oz can crushed tomatoes
2 tbs heavy cream
1 cup frozen spinach thawed
1 quart ricotta cheese
1 egg
1/4 cup grated parmesan
Salt and pepper
1/2 lb grated mozzerella
Preheat oven to 350
Cook lagane noodles untile pliable but still firm.
Coat large skillet with olive oil, brown meats together, seasoned with salt and pepper. Blend onion, carrots, celery, garlic, basil, parsley and oregano in food processor until pureed. Pour into sauce pan with cooked meat and combine. Stir in flour. Add the wine and cook 5 minutes. Then add tomatoes and cream. Cook on low.
In a mixing bowl combine ricotta, mozzerella, egg, salt and pepper.
Coat 9x13 pan with olive oil. Line bottom of pan with noodles. Top with cheese mix, then spinach, then meat mix. Top with noodles and repeat layers. Top with noodles. Shred more mozzerella and parmesan on top of completed lasagne. Cook for 45 min to 1 hr until cheese is melted and sauce is bubbling.
**I just had to take this picture, and this doesn't include the noodle pot and sauce pan that were still on the stove. YIKES!
And the zoo says: Hubby said "the lasagne was really good, but it tasted like alot of vegetables." He caught that! He has a better palate that I thought...time to restrategize! The kids ate it up, of course.
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