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!
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!
White Chocolate Macadamia Nut Cookies
Admittedly, I am not much of a baker; I make a huge mess and use way too many dishes. I prefer cooking. And, though I know it is not normal, I do not have much of a sweet tooth. Ice cream is my guilty pleasure, and I actually don't like chocolate; a fact which causes my mother to often claim I am not her child. I rarely bake, because then I end up giving too much of it to the kids so that it won't go to waste, so I usually don't bake sweet treats. At birthday parties, I always pass on the cake. However, tomorrow there is a bake sale at church to raise money for a ministry that I participate in where we go to Mexico and build houses for needy families. So I made my favorite sweet treat. I love white chocolate.
Ingredients
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tbs vanilla extract
1 1/2 cups chopped macadamia nuts (**after eating these, I feel I would have been okay with just 1 cup of nuts...there were alot in each cookie. Your choice.)
2 cups white chocolate chips
Preheat oven to 325
In a medium bowl, combine flour, baking soda and salt. Beat together melted butter and sugars. Beat in the egg, then the egg yolk, then the vanilla. Gradually add the flour mixture to the sugar mixture until just combined. Stir in the chips and nuts gently. Scoop by large tablespoonfull onto lined baking sheets and bake for 12-15 minutes until edges are golden and centers are not quite set.
**I used my melon baller to drop cookies onto baking sheet, so I don't have to push the dough off the spoon with my fingers and also makes the cookies all the exact same size (which helps with even baking!). I also line the baking sheets with parchment paper. Much easier cleanup and a much softer cookie!
Ingredients
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tbs vanilla extract
1 1/2 cups chopped macadamia nuts (**after eating these, I feel I would have been okay with just 1 cup of nuts...there were alot in each cookie. Your choice.)
2 cups white chocolate chips
Preheat oven to 325
In a medium bowl, combine flour, baking soda and salt. Beat together melted butter and sugars. Beat in the egg, then the egg yolk, then the vanilla. Gradually add the flour mixture to the sugar mixture until just combined. Stir in the chips and nuts gently. Scoop by large tablespoonfull onto lined baking sheets and bake for 12-15 minutes until edges are golden and centers are not quite set.
**I used my melon baller to drop cookies onto baking sheet, so I don't have to push the dough off the spoon with my fingers and also makes the cookies all the exact same size (which helps with even baking!). I also line the baking sheets with parchment paper. Much easier cleanup and a much softer cookie!
Kitchen Must-Haves
Since Christmas is coming up, I thought I'd review some of my favorite kitchen tools - things I use often and feel are VERY worth every penny. So if you are lacking any of the following and would like to change that...read the reviews, and add them to your list!
Slow-Cooker
I have raved about mine many times here. A slow cooker is a mother's best friend; working or stay-at-home. A slow cooker require minimal effort but provides a maximum result. If you don't have one, I highly suggest you get one!
Food Processor
Before I bought one, I never really thought I needed one, didn't think I'd use it much, but found one on sale and decided to grab it. Now I don't think I could survive without it! It is amazing for making dips, soups, dough, and the grater attachment it comes with has saved me tons of elbow grease and money! I despise shredding cheese for some reason, but I also refuse to pay 25% more to buy it pre-shredded from the store. It's too expensive, doesn't melt the same, and generally is a waste. Using the grater attachment, I am able to buy a big block of cheese for much less, cut it into 4 squares, shove it down the top of the food processor, and it is grated in seconds! I dump it into a food storage bag and don't have to think about it again til I have to buy some more. Awesome!
Imersion Blender
Makes for a much easier time making soups. You won't have to pour in batches into your blender. It's soup season people. This is a perfect stocking-stuffer!
A GOOD knife
Cutting onions/meat/potatoes/pretty much anything with one of your steak knifes you got in a kit for your wedding is just painful. Get one or two sharp, good quality knives. Make your life much easier.
Rice Cooker
I am no good at figuring out rice in a saucepan for whatever reason. It always takes too long to cook. A rice cooker turns off when the rice is done, based on a weight measurement inside. My rice cooker is amazing.
Kitchenaid Mixer
The grand master of all kitchen tools. They are expensive, I know. But they are so worth it! No stainding next to a bowl and mixing, no need to knead dough...need I say more? I always bake as presents for Christmas, only because I have my Kitchenaid Mixer. Otherwise the neighbors would get craft projects from my kids. I am sure they prefer cookies!
Slow-Cooker
I have raved about mine many times here. A slow cooker is a mother's best friend; working or stay-at-home. A slow cooker require minimal effort but provides a maximum result. If you don't have one, I highly suggest you get one!
Food Processor
Before I bought one, I never really thought I needed one, didn't think I'd use it much, but found one on sale and decided to grab it. Now I don't think I could survive without it! It is amazing for making dips, soups, dough, and the grater attachment it comes with has saved me tons of elbow grease and money! I despise shredding cheese for some reason, but I also refuse to pay 25% more to buy it pre-shredded from the store. It's too expensive, doesn't melt the same, and generally is a waste. Using the grater attachment, I am able to buy a big block of cheese for much less, cut it into 4 squares, shove it down the top of the food processor, and it is grated in seconds! I dump it into a food storage bag and don't have to think about it again til I have to buy some more. Awesome!
Imersion Blender
Makes for a much easier time making soups. You won't have to pour in batches into your blender. It's soup season people. This is a perfect stocking-stuffer!
A GOOD knife
Cutting onions/meat/potatoes/pretty much anything with one of your steak knifes you got in a kit for your wedding is just painful. Get one or two sharp, good quality knives. Make your life much easier.
Rice Cooker
I am no good at figuring out rice in a saucepan for whatever reason. It always takes too long to cook. A rice cooker turns off when the rice is done, based on a weight measurement inside. My rice cooker is amazing.
Kitchenaid Mixer
The grand master of all kitchen tools. They are expensive, I know. But they are so worth it! No stainding next to a bowl and mixing, no need to knead dough...need I say more? I always bake as presents for Christmas, only because I have my Kitchenaid Mixer. Otherwise the neighbors would get craft projects from my kids. I am sure they prefer cookies!
This week
Keep your eyes open for: Slow-Cooker Lasagne, Potato-Bacon Torte and White Chocolate Macadamia Nut Cookies!
Happy cooking!
Happy cooking!
Monday, September 7, 2009
Roasted Tomato Soup
Vine ripe tomatoes were on sale this week for .99 cents a pound. So of course I grabbed a ton and then realized there's no way I'll eat that many before they go bad! This recipe called for a total of 2 1/2 lbs of tomatoes of all kinds, but I used all vine ripe since thats what I have.
Ingredients:
2 1/2 lbs fresh tomatoes (mix of whichever kinds you like)
6 cloves peeled garlic
2 small yellow onions sliced
1/2 cup extra virgin olive oil
salt and pepper to taste
1 quart chicken stock
2 bay leaves
2 tbs butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
Preheat oven to 450
Wash, core and cut tomatoes into halves. (*I cored mine with my potato peeler/apple corer). Spread tomatoes, garlic cloves, and onions onto baking tray. Drizzle with olive oil, salt and pepper. Roast for 30 minutes. Remove roasted tomato mix and transfer to a large stock pot. And 3/4 of the chicken stock, bay leaves and butter. Bring to a boil and then simmer for 15-20 minutes.
Chop basil leaves and add to pot. Use immersion blender to puree until smooth (*If you don't have one of those nifty tools, you can pour the soup in batches into your blender). Return heat to low and add cream and remaining stock if soup needs to be thinned. Season to taste with salt and pepper.
***Just as I was making this my husband needed me to bring him something to his work that he forgot, so we ate lunch with him. I left to soup to get room temp, poured it into a freezer bag and am going to freeze it for future use. It is fall afterall...I'm sure one day it will cool down and start to feel like soup weather!
Ingredients:
2 1/2 lbs fresh tomatoes (mix of whichever kinds you like)
6 cloves peeled garlic
2 small yellow onions sliced
1/2 cup extra virgin olive oil
salt and pepper to taste
1 quart chicken stock
2 bay leaves
2 tbs butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
Preheat oven to 450
Wash, core and cut tomatoes into halves. (*I cored mine with my potato peeler/apple corer). Spread tomatoes, garlic cloves, and onions onto baking tray. Drizzle with olive oil, salt and pepper. Roast for 30 minutes. Remove roasted tomato mix and transfer to a large stock pot. And 3/4 of the chicken stock, bay leaves and butter. Bring to a boil and then simmer for 15-20 minutes.
Chop basil leaves and add to pot. Use immersion blender to puree until smooth (*If you don't have one of those nifty tools, you can pour the soup in batches into your blender). Return heat to low and add cream and remaining stock if soup needs to be thinned. Season to taste with salt and pepper.
***Just as I was making this my husband needed me to bring him something to his work that he forgot, so we ate lunch with him. I left to soup to get room temp, poured it into a freezer bag and am going to freeze it for future use. It is fall afterall...I'm sure one day it will cool down and start to feel like soup weather!
Friday, September 4, 2009
Tex-Mex Buttermilk Chicken Tenders
This is another Rachael Ray recipe. I highly reccommend getting her magazine, it has some really fabulous stuff in there. These are excellent. Messy to make, but worth it!
Ingredients:
4 cups vegetable oil
2 tbs chili powder
1 tbs paprika
1 tbs garlic powder
1 tbs onion powder
1 tbs poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper
In large skillet, heat oil over med-high. In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl. Pour buttermilk into one bowl, and flour into the other. Stir to mix spices in. Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust!). Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil. Serve with ranch for kids, and ranch/louisiana hot sauce mixture (like Franks Red Hot) for the adults.
*Save money and use whole chicken breasts and cut them into strips yourself. Buying pre-cut strips at the store is always more pricey
Ingredients:
4 cups vegetable oil
2 tbs chili powder
1 tbs paprika
1 tbs garlic powder
1 tbs onion powder
1 tbs poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper
In large skillet, heat oil over med-high. In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl. Pour buttermilk into one bowl, and flour into the other. Stir to mix spices in. Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust!). Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil. Serve with ranch for kids, and ranch/louisiana hot sauce mixture (like Franks Red Hot) for the adults.
*Save money and use whole chicken breasts and cut them into strips yourself. Buying pre-cut strips at the store is always more pricey
Subscribe to:
Posts (Atom)
