Chicken Parmeasn

 

Ingredients

3 tablespoons olive oil
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, or  marinara sauce
1/2 cup shredded mozzarella
1/2 cup shredded provolone
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle cheese over each cutlet. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with your favorite pasta!

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Sarah's Mom's Chicken Paprikash

I have never had a more delicious chicken paprikash, and I assure you I've made an extensive search!

Ingredients
2-3 large chicken breasts, cubed and sprinkled with lemon juice
2 large onions, chopped
Butter 2-4 tbs to taste
16 oz carton sour cream
Paprika 2-3 tbs to taste
Spaetzle, Dumplings, Noodles or Rice

Directions
Melt the butter in the pan and saute onions until translucent.  Add the chicken and cook on medium until fully cooked.  Scoot the chicken and onions to the side and add the sour cream.  Stir in the paprika until everything is a light orange.  Mix thoroughly.  Add the spaetzle or dumplings and heat to warm all ingredients, or spoon over noodles or rice.  Serve and enjoy! Buon appetito!

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Eggy in a Helmet

Also known as Eggy in a Basket this is a simple fun breakfast!

Ingredients

1 Egg

1Piece of Toast

Butter or Pam

Directions

Using the cookie cutter of your choice (or you can cut out a circle) cut a whole in the middle of the bread.  Butter the skillet and lay down the bread.  Crack the egg right into the middle of the bread, flip, and cook until desired firmness.  I like to toast the center of the bread on the side of the skillet and serve with jelly.  Buon appetito!

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Zucchini Pizza

Did you know August 4th is National -Leave Zucchini on your Neighbor's Porch- Day?  I didn't either, but I can see why it is!  I am overflowing with zucchini and tomatoes.... But I can't complain because it's all delicious!  While I cheated and bought the dough from a local Italian Bakery, it was whole wheat dough and delicious!

1 Lb Pizza Dough

3-4 Zucchinis, sliced

1 small onion, chopped

Olive Oil for Sauteing

2 Cups Pizza Cheese Mix (Mozzarella, Prove lone, Romano, Parmesan)

Italian Seasoning.

Saute the zucchinis and onions with olive oil in a large pan, until caramelized.  In the mean time let the dough come to room temperature (if it was in the fridge), and spread onto pizza pan/stone.  Lightly put some olive oil on top and cover with Italian spices.  Take the zucchini pan  and liberally spread veggies over pizza.  Top with cheese and bake on the top rack of the oven (so the cheese browns slightly) at 375* for 20 min, or until dough is firm and cheese is the right color brown.  Slice and Serve!  Buon appetito!! 

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Lemon Fish with Stuffed Mushrooms

Ingredients

Four pieces of tilapia
Two lemons
Salt and Pepper to taste

Eight small button/white mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated provolone
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

Two large Portobello mushrooms
Corn Salsa (it holds up better than tomato based salsa to grilling)
1/2 cup grated pepper jack cheese

Technique

Slice the lemon and place one slice on each filet, salt and pepper to your taste.  Grill fish for 7-10 min until moist but not slimy anymore.

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Stir the bread crumbs, garlic, parsley, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.   Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom.  Top with shredded cheese Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Or grill for about 10 minutes until cheese bubbles.
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Place Portobello mushrooms top side down and fill with salsa and sprinkle on cheese.  Grill for 10 minutes until cheese bubbles.  Buon appetito!!


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Gnocchi with Italian Sausage

Delicious and easy gnocchi is one of mine and my husband’s favorite kinds of pasta.

Ingredients

3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup olive oil
2 cups vegetable marinara
1 ½ pounds fresh Italian sausage

Technique

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups near boiling water.

Make a well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup olive oil and set aside.

Cut the Italian sausage into 1 inch sections and place in sauté pan.  Adding a small amount of water to the bottom to prevent sticking/burning cook sausage thoroughly or until crispy brown.  Add sauce right before serving.  Pour sausage/marinara mixture over gnocchi and serve.   Buon appetito!!

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Valentine's Day Cooking for Boys

If the way to a man's heart is through his stomach, using pizza is the express train.  This is just a special treat I put together for my boys (3 & 4.5 & 30) on Valentine's Day!

Ingrediants:

Pizza Dough
Pizza Sauce
Mozerella Cheese
Peperoni


Technique:

Spread the Dough on your pizza pan or pizza stone.  Spread sauce and cheese on the dough.  Arrange peperoni in a heart shape.  As an added adult treat I like to cover the crust in olive oil and fresh ground Italian seasonings.

Have some cupcakes for dessert and you've got LOVE!


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Succotash

I thought I hated lima beans and then I tried this. It comes from an unlikely source; a baby food book. We had no food in our house except for baby food, and as I was preparing this for Clare, I was overcome by how good it smelled. So I mustered up the confidence to try lima beans again, tasted it, and now I'm hooked. I doubled the recipe to serve as a family side dish.

If you make this for baby food, you can serve it to babies 10 months and up as finger food, or mashed up. If food allergies run in your family, you may want to delay introducing corn until your baby is 1 year old.

Ingredients:

1 T. unsalted butter

1 c. frozen lima beans, defrosted

1 c. frozen corn, defrosted

1/4 t. salt

1/4 t. paprika

1/2 c. chicken broth

How:

In a saute pan, melt butter over medium heat. Add beans, corn, salt and paprika and saute for about 3 minutes. Then add the chicken broth, cover and cook for 10 minutes or until beans and corn are tender.

Enjoy!

~original recipe from Cooking for Baby: Wholesome, Homemade, Delicious foods for 6 to 18 months by Lisa Barnes
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The incomparable peanut butter kiss cookies!

It was a shock to me that I became known for these cookies where I used to work. It would go "oh wow, you're a great baker! You make those peanut butter cookies with the kisses right?". I would dumbfoundedly respond that yes I do make those, but think to myself, "who doesn't?". Therefore, I decided that this recipe was worthy of a post.

Ingredients:

1 c. butter, softened

2/3 c. creamy peanut butter

1 c. sugar

1 c. firmly packed brown sugar

2 large eggs

2 t. vanilla

3 c. flour

2 t. baking soda

1 t. salt

2 9oz. packages milk chocolate candy kisses (unwrapped)

extra sugar for rolling

How:

Preheat the oven to 350. Combine the flour, baking soda and salt in a large bowl and set aside. In an electric mixing bowl, cream the butter and peanut butter on medium. Gradually add the sugar and brown sugar until fluffy. Add eggs one at a time, beating well in between. Add vanilla. Add the dry ingredients mixture gradually.

Shape the dough into 1 inch balls (you'll want to stick to this size so that you maintain a good ration of dough to chocolate later on). Roll each dough ball in the extra sugar to coat. Place the dough balls onto ungreased baking sheets. Bake for 8 minutes. Remove from the oven and press a kiss into the top of each cookie and return to the oven for 2 more minutes. Cool completely on wire racks.

~Adapted from a recipe on food.com by MizzNezz. See title link for original recipe.

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Snickerdoodles

My good friend Shannon told me one day how much she liked snickerdoodles and I had to think if I had ever had one. I went to my stack of baking books and found what seemed to be the most promising. Lots of butter and the name "Martha Stewart" made these the clear winners. By the way, Shannon approves.

Ingredients:

2 3/4 c. all purpose flour

2 t. baking powder

1/2 t. salt

1 c. (2 sticks) unsalted butter, room temperature

1 1/2 c. plus 2 T. sugar

2 large eggs

2 t. ground cinnamon

How:

Preheat the oven to 350. Combine flour, baking powder and salt into a medium bowl. Cream butter and 1 1/2 c. sugar on medium until pale and fluffy. Mix in eggs one at a time. Reduce speed to low and gradually mix in flour mixture.

Stir together cinnamon and remaining 2 T. sugar in a small bowl. Shape dough into 20 1 3/4 inch balls (the photo shows cookies rolled into 1 inch balls). Roll in cinnamon sugar. Space 3 inches apart on baking sheets(crucial as they spread a lot) lined with parchment paper (if you don't have parchment paper, just spray your sheets with non-stick baking spray).

Bake cookies, until slightly firmed at the edges 12 to 15 minutes. Let cool on sheets on wire racks.

The cookies can be stored between layers of parchment in an airtight container at room temp for up to three days.

~ Original recipe from Martha Stewart's Cookies

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Chocolate Covered Cherry Cookies

Every year my mother asked my brother and me which cookie we wanted for Christmas, and every year she got the same answer. Chocolate Covered Cherry Cookies. Simply put, in my opinion, these are the best cookies out there.

Ingredients:

1 1/2 c. flour

1/2 c. cocoa

1/4 t. salt

1/4 t. baking powder

1/4 t. baking soda

1/2 c. butter, softened

1 c. sugar

1 egg

1 1/2 t. vanilla

1 10 oz. jar maraschino cherries, halved, reserving juice

6 oz. semi-sweet chocolate pieces

1/2 c. sweetened condensed milk

How:

In a small saucepan combine chocolate pieces and sweetened condensed milk. Heat till chocolate is melted. Stir in 4 T. of the cherry juice. Remove from heat.

In a large bowl combine flour, cocoa, salt, baking powder and soda. Cream butter and sugar in mixer on low. Add egg and vanilla and beat well. Gradually add dry ingredients to creamed mixture and beat until blended.

Shape in to 1 inch balls. Place on ungreased cookie sheets. Make an indent in each with your thumb. Place 1 cherry half in the center of each cookie and then spoon 1 tsp of the frosting over each cookie. If the frosting has hardened, turn your burner back on low for about 1 minute and it should soften right up.

Bake at 350 for 10 minutes. Makes about 3 dozen

~ You can thin the chocolate with extra cherry juice.

~I've never seen this recipe printed anywhere, although my mother tells me that it originally comes from Better Homes and Gardens, sometime in the early 1980s.

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Chicken Wraps

Ingredients

1 Burrito wrap
1/2c.  Cooked chicken
1/2c. Greens or Lettuce
1/4c.  Chopped Carrots
1/4c. Shredded Cheese
2tsp  Ranch Dressing


Technique
Stack all ingredients on top of the burrito wrap.  Roll up the wrap and wrap in saran wrap.  Enjoy all Week!   Buon appetito!


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Bumps on a Log

Ingredients
Celery
Raisins
Peanut Butter or Cream Cheese

Technique
Clean and cut celery to desired length (2 inches).  Spread pb or cream cheese on the celery.  Place the raisins in the peanut butter to look like bugs.  Yum!! Buon appetito!


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Chicken and Roast Veggie Stew over Polenta

From Whole Foods...it was delicious!!

Ingredients for Roasted Vegatables

3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
3 tablespoons  Olive Oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh sage leaves

Technique

Heat oven to 450°F. Place vegetables on a large baking sheet and toss with olive oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.

Chicken and Roast Veggie Stew over Polenta

This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.

Ingredients

1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth or water
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 rotisserie chicken
4 cups sage-roasted vegetables, large pieces chopped
1 tube (1 pound) pre-cooked polenta, cut into 12 slices
Grated Parmesan Cheese

Technique

In a large saucepan, stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for lunch. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan. Buon appetito!



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Pasta Primavera

This is one of my dinner stand-bys.  My wonderful and talented mother-in-law made it for me after I had baby #1 (or was it #2...hmmm!)

Adapted from: Giada De Laurentiis


Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (or choo-choo wheels if  you have toddlers)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Technique

Preheat the oven to 450 degrees.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.  Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes.  Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.  Buon appetito!


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Shrimp Fried Rice

This is one of everyone's favorites!  Mine too because it takes minutes to prepare!


Ingredients
2 cups rice (cooked)
½ lbs shrimp (uncooked)
4 eggs
4 green onions (chopped)
3 tbs Olive or Sesame oil
1 tsp salt
1 tbs soy sauce

Technique
Saute the onions in oil, add shrimp and cook for two minutes, add salt. Beat eggs and add to shrimp, cook for one minute. Slide everything over to one side of the pan add some more oil to the empty side and add rice. Add salt and soy sauce until you have the taste you prefer. Buon appetito!


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Baked Apples

This is one of my childhood favorites...yum!

Ingredients

4 Large apples washed and cored
1/2 cup oats
1/4 cup raisins
2 tsp. cinnamon
4 tsp sugar
4 pats of butter

Technique

In a small bowl combine oats raisins, cinnamon and sugar. Place apples in baking dish and pour mixture into apples and pack in to fit more goodies inside the apple. Once each apple is full place a pat of butter on top of each apple. Bake at 350* for 15-20 min or until the apple is soft. Let cool somewhat before eating. Buon appetito!



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Salmon and Couscous with Dipping Sauce

Ingredients

Salmon Fillets
Olive Oil
Salt and Pepper
1/2 cup Sour Cream
1 tsp Lime Juice
2 Cloves Garlic, chopped
1 tsp Dill


Technique

Place salmon skin side down and drizzle with olive oil salt and pepper and bake in the oven for 20 min at 350*. Combine sour cream, lime juice, garlic and dill in a small bowl. Make the couscous according to box directions. Serve! Buon appetito!



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Noodles and Veggies

Ingredients

1 box elbow macaroni
1 Zucchini, Sliced
1 Red Onion, Chopped
Sliced Cherry Tomatoes
Sliced Carrots
Olive Oil


Technique

Saute all your veggies in a pan with the olive oil. Season with salt and pepper, serve over noodles. Buon appetito!


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Chicken Pot Pie

Ingredients

3 tablespoons butter
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups bite-size pieces chicken
1/2 cup heavy cream
Salt and pepper to taste
1 (9-inch) pie crust, in a pie pan
1 prepared pie crust top


Techinque

Preheat oven to 400°F.

Melt 2 tablespoons of the butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened, about 10 minutes. Stir in flour. Cook for 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, cream, and salt and pepper.

Using a slotted spoon, fill pie crust with chicken and vegetable filling. Pour in any remaining liquid until crust is almost filled to the top. Moisten edge of pie crust with water and arrange pie crust top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then serve. Buon appetito!



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