4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 c. Italian-seasoned breadcrumbs
2 Tbsp butter –melted
1 3/4c. spaghetti sauce
½ c. shredded mozzarella cheese
¼ c. chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet. Dip chicken in egg, and dredge in breadcrumbs. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoons spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or until cheese melt.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, January 2, 2012
Spaghettini with Lemon Zest and Chives
Spaghettini with Lemon Zest and Chives
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve
1lb spagettini
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1c. ricotta salata cheese or Parmesan, coarsely grated
2 Tbsp. fresh chives or scallion greens, thinly chopped
Salt and pepper
In a large pot of boiling salted water, cook 1 pound of spaghettini, until al dente according to package instructions. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salate cheese or Parmesan. Add drained pasta to lemon sauce, and sprinkle in 2 Tbsp thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve
Debbie’s Chicken
1lb. Chicken or pork chops
1 can cream of mushroom soup
1c. ketchup
1 Tbsp Worcestershire sauce
1/2c. chopped onion
Put meat in bottom of baking pan. Mix remaining ingredients to make a sauce; pour over meat. Cover, bake at 350 degrees for 1 hour. Serve over rice or noodles.
1 can cream of mushroom soup
1c. ketchup
1 Tbsp Worcestershire sauce
1/2c. chopped onion
Put meat in bottom of baking pan. Mix remaining ingredients to make a sauce; pour over meat. Cover, bake at 350 degrees for 1 hour. Serve over rice or noodles.
Wednesday, December 7, 2011
Chocolate Cheesecake Candy Cane Bars
Chocolate Cheesecake Candy Cane Bars
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-cheesecake-candy-cane-bars-recipe2/index.html?mid=5488831
Ingredients
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-cheesecake-candy-cane-bars-recipe2/index.html?mid=5488831
Ingredients
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
Tuesday, November 15, 2011
Applesauce
Applesauce.
http://www.makingdoughfromscratch.com/2010/10/canning-applesauce-step-by-step/
Chrissy Wilde
Here are the steps I did for making the Applesauce, but having the link was super helpful since I could follow and actual recipe.
1. Fill a big pot or dutch oven with 1 in. water and cut the apples in 4th's, core and seeds. Fill the pot up to the brim with the apples & cook on medium heat until soft. I use a wooden spoon and stir once it starts to boil and cook down.
2. Once the apples are soft, I put them thru the Kitchen aid sieve, not sure what the attachment is called. The sieve will separate the core and seeds from the applesauce.
3. Then add sugar to the applesauce, about 1/2 C. at a time and about a tsp of cinnamon. Keep tasting it until you get the sweetness you want.
4. In the meantime, keep your oven warm, and put the 12oz jars on a cookie sheet to keep them warm before filling them with applesauce. Take the lids of the jars and put them in a small sauce pan and boil them.
5. Now, to can the applesauce. Take a big pot of water to a slow boil, once warm put the lids on the jars and carefully place them in the water. You may have to dump some of the water out with a measuring cup. You only need enough water to cover the tops of the lids. Turn the heat up to high and once it's at a rapid boil, set the timer for 20 minutes.
6. let the jars sit overnight & voila Applesauce!
http://www.makingdoughfromscratch.com/2010/10/canning-applesauce-step-by-step/
Chrissy Wilde
Here are the steps I did for making the Applesauce, but having the link was super helpful since I could follow and actual recipe.
1. Fill a big pot or dutch oven with 1 in. water and cut the apples in 4th's, core and seeds. Fill the pot up to the brim with the apples & cook on medium heat until soft. I use a wooden spoon and stir once it starts to boil and cook down.
2. Once the apples are soft, I put them thru the Kitchen aid sieve, not sure what the attachment is called. The sieve will separate the core and seeds from the applesauce.
3. Then add sugar to the applesauce, about 1/2 C. at a time and about a tsp of cinnamon. Keep tasting it until you get the sweetness you want.
4. In the meantime, keep your oven warm, and put the 12oz jars on a cookie sheet to keep them warm before filling them with applesauce. Take the lids of the jars and put them in a small sauce pan and boil them.
5. Now, to can the applesauce. Take a big pot of water to a slow boil, once warm put the lids on the jars and carefully place them in the water. You may have to dump some of the water out with a measuring cup. You only need enough water to cover the tops of the lids. Turn the heat up to high and once it's at a rapid boil, set the timer for 20 minutes.
6. let the jars sit overnight & voila Applesauce!
Pork Roast with Apples and Onions
Pork Roast with Apples and Onions
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Pizza Dough & Toppings
Pizza Dough
by Vinae Tilson Winn
Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)
3 c unbleached all purpose flour*
1 tsp instant yeast
1 1/2 tsp salt
2 Tbsp olive oil
1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]
*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.
Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.
Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]
Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]
Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]
Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.
My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.
BBQ Pizza
barbecue sauce
grilled chicken, shredded
cilantro
smoked gouda cheese slices
a little parmesan cheese
onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)
mozzerella cheese
Chicken Alfredo (my absolute fave!!)
alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon
grilled chicken, shredded
parmesan cheese
onion and pepper mix saute'd until browned
2 slices of cooked bacon, crumbled
mozzerella cheese
by Vinae Tilson Winn
Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)
3 c unbleached all purpose flour*
1 tsp instant yeast
1 1/2 tsp salt
2 Tbsp olive oil
1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]
*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.
Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.
Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]
Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]
Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]
Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.
My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.
BBQ Pizza
barbecue sauce
grilled chicken, shredded
cilantro
smoked gouda cheese slices
a little parmesan cheese
onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)
mozzerella cheese
Chicken Alfredo (my absolute fave!!)
alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon
grilled chicken, shredded
parmesan cheese
onion and pepper mix saute'd until browned
2 slices of cooked bacon, crumbled
mozzerella cheese
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