Chicken Parmesan

Once a month I get together with my mother-in-law (Julie) and sister-in-law (Jenn) and we have a luncheon. We each make dishes we have never tried before. One person makes a dessert, another a salad (fruit or veggie) and the person making the main dish has the luncheon at their home. Today it was my turn to be the hostess. I found this recipe on allrecipes.com, but it was meant for the Microwave. I baked it in the oven instead and it turned out to be an 'A' on my rating scale. I will definately make it again.

Ingredients for TWO people:
1 (8 ounce) can tomato sauce (consider doubling sauce if you are a sauce person)
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
2 boneless, skinless chicken breasts (thawed)
1 egg, beaten
2/3 cup shredded mozzarella cheese

Directions:
1. Combine tomato sauce, Italian seasoning and garlic powder. Simmer on stove. Set aside
2. In a bowl, combine the crumbs, Parmesan cheese and parsley. Dip the chicken into the egg, then roll in the crumb mixture. Place in a lightly greased glass baking dish. Bake at 375* for 30 minutes, uncovered, turning over each chicken breast after 15 minutes.
3. Pour tomato mixture over chicken when there are about 7-10 minutes remaining; sprinkle with mozzarella cheese. Bake, uncovered, until meat juices run clear.

Serve with pasta, salad (or veggies) and bread sticks.

I did not have any Italian seasoning, but again found a recipe for Italian seasoning on allrecipes.com:

1 TBSP basil
1 TBSP oregano
1 TBSP rosemary
1 TBSP marjoram
1 TBSP thyme

I used our hand wheat grinder to grind it up. Wow! It is potent - tastes fresh too.

Anyone Like the Olive Garden?

I stumbled onto this website -- it is the actual Olive Garden Website, with a collection of their recipes. My family loves Italian -- so we will be trying a number of these I'm sure! Check it out! http://www.olivegarden.com/recipes/

Pesto Smashed Potatoes

1 ½ pounds small red-skinned potatoes
Salt, to taste
½ c. chicken broth
½ c. store bought pesto

Cut larger potatoes in half and leave small potatoes whole.
Place potatoes in a pot and cover with water’ bring water to a boil.
Add salt and cook until potatoes are tender, 10 to 12 minutes.
Drain potatoes and return them to hot pot. Add chicken broth and smash the potatoes up.
Add pesto and smash to desired consistency. Serve hot.

Rachael Ray
Yield: 2 servings

Garlic Roast Chicken with Rosemary and Lemon

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 T leaves)
3 T. extra-virgin olive oil
Grated zest and juice of 1 lemon
1 T. grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ c. dry white wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

I like to serve with mashed potatoes. After stirring my chicken in the "marinade" once it's stood for that last 5 minutes, I add the juices to my mashed potatoes and mix. SO good!

Rachael Ray

Yield: 2 servings

Italian Chicken Chili With Pancetta Croutons

SOOO GOOD!!

· 1/2 cup extra-virgin olive oil (EVOO), divided
· 1/3 pound pancetta, sliced 1/8 inch thick and finely chopped {italian bacon, if you can't find that, use regular bacon - that's all I've ever used}
· 3 pounds ground chicken
· 2 onions, chopped
· 2 carrots, peeled and grated
· 6 large cloves garlic, 3 grated and 3 crushed, divided
· Salt and freshly ground black pepper
· 1/3 cup balsamic vinegar
· 1 bay leaf
· 4 jarred roasted red peppers, drained
· 1 quart chicken broth
· 4 to 5 sprigs thyme
· 2 tablespoons (a couple palmfuls) chili powder
· 2 teaspoons (2/3 palmful) sweet, smoked paprika
· 1/2 teaspoon ground allspice (eyeball it)
· 3 tablespoons butter, cut into pieces
· 1 loaf crusty bread (about 1 pound), cut into 1-inch squares
· 1 cup freshly grated Pecorino Romano cheese 3 tablespoons fresh rosemary, finely chopped

Preheat oven to 375°F.

Place a large, heavy pot over high heat with 2 tablespoons EVOO, 2 turns of the pan. Add the pancetta and cook until brown and crispy, 3-5 minutes. Remove pancetta with a slotted spoon to a paper towel-lined plate and reserve.

Add ground chicken to the pot with the pancetta drippings and cook until lightly browned, about 5 minutes, breaking it up into pieces with a wooden spoon.

Add the onions, carrots, grated garlic and bay leaf to the pot and cook until browned, about 8 minutes more. Season with salt and freshly ground pepper, then stir in the balsamic vinegar, scraping up the brown bits on the bottom of the pot.

While the veggies are browning, puree the roasted peppers in a food processor. Stir the puree into the pot then add the chicken broth, thyme sprigs, chili powder, paprika and allspice, and season with salt and pepper. Bring up to a boil. Once boiling, reduce heat and simmer for 20 minutes, skimming the fat from the surface, if desired.

While the chili is simmering, place a small skillet over medium heat. Add remaining 2 tablespoons olive oil, butter and crushed garlic cloves, and cook 2-3 minutes.

Place bread in a large bowl. Pour the garlic butter evenly over the bread. Sprinkle the reserved pancetta, Pecorino, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake for 15 minutes, until golden and crunchy, tossing occasionally. Remove from oven and let cool.

To serve, remove bay leaf and thyme springs from the pot. Ladle chili bowls and top with a handful of the pancetta croutons.

Yields: 6 servings {I needed to serve more, so I added 4 more cups of chicken broth to the above ingredients and it still came out perfect! seasonings and all...}
Rachael Ray

Smoked Turkey Wrapped Asparagus

12 asparagus spears
1 1/2 teaspoons extra-virgin olive oil
4 thin slices smoked turkey (about 1/4 pound)
12 chives, optional

Pre-heat the oven to 400 degrees F.


Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips.





Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear.

Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

Healthy Appetite with Ellie Krieger
Yield: 2 servings (6 pieces per serving)
Nutrition Information per Serving
Calories: 114 ~ Total Fat: 5 grams
Saturated Fat: 1 gram ~ Protein: 13 grams
Carbohydrates: 7 grams ~ Fiber: 2 grams

Barbecue-Roasted Salmon

Cooking spray
1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
4 teaspoons chili powder
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.

In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne.

Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides.

Roast for 15 minutes, until a fork can be easily inserted into the salmon.

Food Network

Show: Quick Fix Meals with Robin Miller
Episode: To Your Health

Roasted Broccolini & Beans

2 bundles broccolini, trim off ends
1 pound string beans, trimmed
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Heat the oven to 425 degrees F.
Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.

Rachael Ray, 2007
Show: 30 Minute Meals
Episode: Holiday Cheer
Yield: 6 servings

Inside-Out Sausage Chops

2 large onions, thinly sliced
3 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
4 boneless pork loin chops, about 1 1/2 inches thick (ask your butcher for these)
1 teaspoon fennel seeds (I use more because I love them!)
1 clove garlic, grated
1/2 to 1 teaspoon crushed red pepper flakes, optional
1/4 cup Parmigiano Reggiano cheese, shaved


In a large skillet over medium-high heat, preheat 2 tablespoons EVOO, about two turns of the pan. Season the pork chops with salt and freshly ground black pepper, transfer to the hot pan and sear until brown on both sides, 3-4 minutes per side.

Transfer the chops to a sheet pan and allow them to finish cooking in the oven about 10 minutes (if using thinner chops, reduce your cooking time). Once the chops are cooked through, cover them with foil to keep them warm until ready to serve.

In the same pan the chops were cooked in, heat the remaining tablespoon EVOO, about one turn of the pan, over medium heat. Add the sliced onion, fennel seed, garlic and red pepper flakes, and sauté until tender. Tent the onions with a piece of foil as they sauté so they slightly caramelize.

To serve, place one pork chop on each plate and top with caramelized onions and a sprinkling of shaved Parmigiano Reggiano cheese. Serve the roasted peppers alongside.

{I cooked this in the crockpot - replacing the oil with broth and it turned out SO good and tender.}

Rachael Ray
Yields: 4 servings

4th of July Breakfast Casserole

This is the casserole my Mom would always make for the 4th of July breakfast with our church. Just eating it makes me want to hop on my decorated bike and cruise around the park in parade fashion with the other kids.

K, not really... but it's good and super easy. And SO good when you're feeding a large group for breakfast.

1 ½ lbs. sausage
9 eggs
Grated cheddar cheese
3 c. milk
3 slices bread, cubed
1 t. salt
1 ½ t. dry mustard
Pepper
1 can chopped green chilis (optional)

Brown sausage. Mix all ingredients. Pour into 9x13 pan. Bake uncovered at 350 for 1 hour.

Spanish Rice

½ onion, chopped
1 bell pepper
Garlic clove
1 c. long grain rice
1 can diced tomatoes w/ juice
1 t. chili powder
¼ t. cumin
½ t. salt
1 ½ c. beef broth
1 can black beans

Sauté onion, pepper and garlic clove together in some EVOO.
When it’s tender add the remaining ingredients boil and then simmer until the rice is tender. I usually wait to add the black beans at the very end just so they heat through because they’re already cooked. But either way works fine. And you may need to add more water if your rice doesn’t get as tender as you want it before the liquid is gone.

Broccoli Cheese Soup

This is a recipe my sister-in-law gave me when I first got married. I usually half it for my family.

6 medium potatoes, cut into bite sized pieces
6 carrots, peeled and sliced
1 crown broccoli, cut into small pieces

Cook these separately while I am putting together the soup base, which is

1 c. butter
1 c. flour
1 medium onion, chopped
8 c. milk
4 c. cheese

Melt the butter in a large soup pot. Put in the onion and flour. Stir in the milk and continue to stir so it doesn't scald. Add a small amount of cheese and see if it melts. If it does, add the rest of the cheese. If it doesn't, let it get a little hotter. Continually stir until it starts to lightly boil. Remove from heat. Add vegetables. My kids like it with Ritz crackers. If it is too think, just add a little water.

Ginger Bread

This is a great tasting recipe. Follow it to the 'T' if you like hard ginger bread. For softer ginger bread bake it for less time.

1 cup butter
1 cup sugar
1 cup molasses
1 tablespoon vinegar
1 egg
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
4 ½ - 5 cups flour

Cream 1 cup butter and one cup sugar;
set aside. Heat the molasses and vinegar
to a boil; cool. Combine with the butter
and sugar. Mix in remaining ingredients.
Roll out. Bake at 350* for 8-10 minutes.

Nuts & Chews Chocolates

I found this recipe in Taste of Home magazine and after I dipped it in dark chocolate it reminded me of See's Candies Nuts & Chews - which is a good thing in my book. I made quite a few changes with regards to the nuts I used - and I also added the chocolate part (not sure why it was ever omitted)





** Recipe called for walnuts, pecans, and Brazil nuts) **

• 2 cups peanuts
• 2 cups cashew pieces
• 2 cups walnut pieces (raw, because that's what I had)
• 2 cups almonds (raw, because that's what I had)
• 2 tablespoons butter
• 3 cups sugar
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• Chocolate for dipping (I used dark chocolate)
  

Place the nuts in a single layer on a baking sheet. Bake at 350 for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line a 9 x 13 pan with foil, grease the foil with butter and set aside.

In a heavy saucepan, combine sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238 (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover, refrigerate for 8 hours or overnight. Using foil, lift candy out of pan, discard foil. Cut candy into squares. Dip bottom half into chocolate. Set on wax paper to cool. Store in an airtight container in refrigerator.

January's Tortilla Soup

This is probably my family's all-time favorite soup!

Bake in a 350 degree oven about 30 mins. or boil in 4 qts. water with salt, pepper, and 2 bay leaves, 4 chicken breasts or use about 2 cups cooked chicken, cool and dice or shred

3 - 4 quarts water
8-10 chicken bouillon cubes
4 cups carrots peeled and sliced in 1/2 inch pieces
10-12 stalks celery, cleaned, and sliced in 1/2 inch pieces
1 large or two medium onions, diced in large pieces
1 bunch cilantro, (leaves only is best) cleaned and chopped
2-3 cloves garlic, smashed
1 to 2 T. cumin (or more if you love it like I do)
salt, pepper, garlic salt to taste

While chicken cooks, in a large pot boil water and add bouillon cubes and carrots and cook 5-8 minutes then add celery and onions and cook for 15-20 minutes. Add seasonings and 1/2 the cilantro and cook for 5 minutes more. Check for flavor, add chicken, heat through and serve.

Garnish with any or all of the following:

cilantro
fried tortilla strips (or tortilla chips if you prefer)
grated cheese
diced tomatoes
diced avocado
sliced green onions
or your favorite salsa if you're in a hurry!

La Madeleine's Tomato Basil Soup

This was in the Fort-Worth Star Telegram several years ago. Yummy!

4 cups (8-10) tomatoes, peeled, cored and chopped
OR 4 cups canned whole tomtoes, crushed (can't you use diced?)
4 cups tomato or V-8 juice OR part juice and part vegetable or chicken stock
12-14 washed fresh basil leaves
1 cup heavy cream
1/4 lb. butter (it says to use unsalted but you have salted butter so just add less salt to taste!)
salt to taste
1/4 t. cracked black pepper

Combine tomatoes, juice or juice/stock in saucepan. Simmer 20 minutes. In blender or food processor, puree mixture with basil leaves added in small batches. Return to saucepan. Over low heat, stir in cream and butter. Add salt and pepper to taste. Garnish with basil leaves and serve with your favorite bread.

As is, 248 calories per cup--83% of calories are from fat! You could substitute 1/2 and 1/2 or even milk for the cream but it won't taste as rich!

Orange Cranberry Bread

Melissa gave me this recipe as a gift in about 3rd grade. It had a cover the shape of a loaf of bread and she had colored in cranberries all over it. It was so cute and the recipe so good! I love it toasted for breakfast!

2 cups flour
1 cup sugar
1/2 t. baking powder
1 t. salt
1/4 cup butter
1 egg
1 t. grated fresh orange peel
1 1/2 Craisins or 2 1/2 cups fresh cranberries (very tart!)
3/4 cup orange juice

Combine flour, sugar, baking powder and salt. Cut butter into mixture. Add remaining ingredients. Mix just until moist. Pour into greased loaf pan. Bake 1 hour at 350 degrees.
Great for gift giving at Thanksgiving or Christmas!

Tortilla Soup

This is a recipe from my Mom and it's SO good! Make sure you have the avocado, cilantro and tomato - because that's what makes it GOOD! The soup alone isn't anything special - but when you add the toppings - YUMMY!

Cook together in oil for 2-3 minutes:
½ c. green onions
2 t. garlic

Add to below mixture:
3 c. cooked rice
1 ½ c. chicken – cut up
1 can chopped green chilies
6 c. chicken broth

Cook for 10 minutes.

Serve with lime juice, salt n pepper, tomatoes, cilantro, avocados and tortilla chips.

Cream of Tomato Soup

1/4 cup olive oil (I use about half that)
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 rib celery, finely sliced (I leave this out as I don't typically have celery and don't want to buy a huge bunch for one rib)
2 28oz. cans diced tomatoes
1 T tomato paste
1 T sugar
2 cups chicken or vegetable broth
1 T dried basil
salt & pepper to taste
1 cup heavy cream (I use about 1/3 this amount)
Parmesan cheese

Heat olive oil in large stock pot and add onions, garlic and celery. Cover and cook until soft, about 3 minutes. Uncover and cook another 5 minutes. Add diced tomatoes, tomato paste and sugar and cook 5 minutes. Add broth and seasonings and cook 10 minutes. Puree soup in a blender or with a hand held submersible blender. (If you use a blender, only fill it about half-way. The hot liquid will expand and explode out the top if the blender is too full.) Add cream and heat through. Serve with Parmesan cheese.

Chicken Chowder with Chipotle

This is a recipe from Cooking Light. A bit labor intensive, but well worth the effort!!!

Ingredients:
1 7 oz can chipotle chiles in adobo sauce (found in the Mexican foods section)
1 Tbsp EVOO
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp thyme
6 garlic cloves, crushed
6 cups fat-free, less sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (approx 12 oz)
1 (15.5 oz) can white or golden hominy, rinsed & drained (found in the Mexican foods section)
1/4 cup whipping cream
1 cup chopped seeded roma tomatoes
1/4 cup chopped fresh cilantro
1/2 tsp salt
8 lime wedges

Remove 1 chile and 1 tsp adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile, set chile and sauce aside separately.

Heat oil in a large stock pot (or dutch oven) over medium heat. Add chopped chile, onion, and next 6 ingredients (through the garlic), cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken and cool slightly. Shred chicken with 2 forks, cover and keep warm.

Remove pan from heat, let stand 5 minutes. Place one-third of broth mixture in a blender, process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy, bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream, simmer 5 minutes. Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges. Serves 8 (1 1/3 cup servings)

Best Part: Only 246 Calories!!!

I've also put chopped avocados, mini tortilla strips and pepper jack cheese on the table if people want "add-ins".