Thursday, November 14, 2013

Baked Garlic Parmesan Chicken

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Notes: Super easy to make and tasty, too. We've had several variations of baked breaded chicken, and I think this was as good as any of them.

Wednesday, November 13, 2013

Sloppy Joe Grilled Cheese

2 slices sandwich bread
2 tablespoons butter
1/3 cup prepared sloppy Joe mixture (we used the Super Sloppy Joe recipe we posted earlier this year)
2 slices provolone cheese

1. Butter one side of each slice of bread using one tablespoon for each side.
2. Add a slice of cheese to each unbuttered side and add sloppy Joe mixture. Put slices together.
3. Cook sandwich in a pan over medium heat until the cheese is melted and the bread is crispy and brown.

Notes: This is the third grilled cheese sandwich variation we've tried in the last few months. All three have been tasty, but I liked this one more than the smoked gouda/ham/apple but not as much as the white pizza. That's just my opinion, though.

Source: She Knows

Saturday, November 9, 2013

Catalina-Cranberry Chicken

4 lb. bone-in chicken pieces (breasts and/or thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) Catalina Dressing
1 envelope onion soup mix

Heat oven to 350°F. Place chicken in 2 (13x9-inch) baking dishes. Mix remaining ingredients; pour over chicken. Bake 50 min. or until chicken is done (165°F).

Notes: We halved the recipe because 4 lbs of chicken is still a lot for us. We enjoyed the flavor and wouldn't mind having this again, although we will probably use less of the onion soup mix next time.

Source: Kraft Recipes

Thursday, November 7, 2013

Italian Meatball Soup

1 recipe Italian Meatballs (see below)
1-2 Tbsp olive oil
1 onion, chopped
4-5 cloves garlic, minced
5 (14-ounce) container chicken broth
1 cup water
1 (28-ounce) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, peeled and diced
1 cup small pasta noodles, uncooked
2 cups spinach, thinly sliced

Italian Meatballs
½ pound ground beef
½ pound sweet Italian sausage
2 eggs, beaten
¼ cup plain bread crumbs
2 Tbsp freshly grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
¼ dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1 tsp kosher salt
½ tsp pepper

1. Turn on the oven broiler. Line a baking sheet with aluminum foil and spray with a nonstick cooking spray. Set aside.
2. Gently combine all meatball ingredients in a medium bowl. Shape the meat mixture into small and bite-size meatballs (use a cookie scoop for less messy results). Place the meatballs on the prepared baking sheet.
3. Place the baking sheet in the oven and cook for 7 to 10 minutes, or until the meatballs are just starting to brown and can maintain their shape.
4. Heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes and seasoning, and heat until boiling. Gently add the meatballs, carrots, pasta, and spinach. Reduce heat to a simmer and cook approximately 10 minutes, or until the meatballs are cooked through and the vegetables tender, and the pasta is al dente.

Notes: Another recipe that we had over a year ago and I don't remember very well. We'll have to try it again.

Wednesday, November 6, 2013

Orange Chicken with Snow Peas

2 tsp vegetable oil
3 cloves garlic, minced
2 tsp minced ginger or bottled minced ginger
1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp cornstarch
1/3 cup orange juice
1/2 cup orange marmalade
2 Tbsp soy sauce
1 1/2 Tbsp brown sugar
3 Tbsp rice wine vinegar
1/8 tsp red pepper flakes
8 oz. fresh snow peas, trimmed of the string
Hot white rice for serving
Sesame seeds, optional

1. Heat vegetable oil in a large skillet or wok set to medium heat. Add minced garlic and ginger and saute for 30 seconds. Sprinkle chicken with salt and pepper and add to pan. Stir-fry until chicken is cooked through, about 5 minutes.
2. While chicken is cooking, whisk together cornstarch and orange juice in a bowl. Whisk in marmalade, soy sauce, brown sugar, vinegar, and red pepper flakes and set aside.
3. Add snow peas to chicken and cook for about 1 minute. Add sauce to pan and increase heat if needed to bring to a simmer. Cook for about 3-4 minutes or until sauce is thickened. Serve over white rice and sprinkle with sesame seeds if desired.

Notes: We couldn't find snow peas when we made this, so we used sugar snap. I think it still turned out well.

Source: Our Best Bites: Mormon Moms in the Kitchen

Tuesday, November 5, 2013

Sweet and Sour Meatballs (2)

1 lb. extra-lean ground beef
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs

3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce

1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

Notes: Another tasty recipe from Our Best Bites. The cook book includes slow cooker instructions: After bringing sauce mixture to a boil, transfer it to a slow cooker and add the meatballs. Cook on low 3-4 hours.

Source: Our Best Bites: Mormon Moms in the Kitchen cook book

Monday, November 4, 2013

Natchitoches Meat Pie

1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere’s Creole Seasoning (it’s the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie Crust, tripled
1 egg
1/4 c. cold water

In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony’s and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.

Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that’s about 6″ across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough.

Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.

Fold the other side over and gently pinch the edges shut.

For the decorative edge, crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold.

Preheat oven to 400 and spray a baking sheet with non-stick cooking spray. Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies.

Bake 25-30 minutes or until golden brown.

Allow to cool a few minutes and then eat as soon as humanly possible. Makes about 12 6″ pies or lots and lots of small (biscuit cutter) pies.

Notes: We made this from the recipe in the Our Best Bites: Mormon Moms in the Kitchen cook book, but the recipe posted here is the one I found online. We had this in February 2013, and I remember liking the flavor. Our crust turned out a bit too dry for my taste, though.

Source: Our Best Bites Cook Book. Also online here.

Sunday, November 3, 2013

Maple Glazed Pork Chops

4 boneless pork loin chops (6 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1/4 tsp. ground ginger
1/2 c. dry bread crumbs
3 Tbsp. butter

1/2 c. maple syrup
1 Tbsp. Dijon mustard
2 tsp. cider vinegar
1/8 tsp. ground ginger

Sprinkle pork chops with salt and pepper. In a a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs. In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until meat thermometer reads 160 degrees. Remove and keep warm. Add sauce ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops. Yields 4 servings.

Notes: If the date on my photo is right, we made this in March of 2012. It has been long enough that I don't really remember much about it. I'm fairly certain that I did not like it as much as the Pork Chops with Raspberry Sauce recipe that we've got on the blog, because I would remember that.

Source: Prairie 4th Ward Recipes & Remembrances Cook Book 2nd Edition

Saturday, November 2, 2013

Pasta with Sweet Potato Cream Sauce and Roasted Kale

2 large sweet potatoes, peeled and diced
2 tablespoons olive oil
3 tablespoons butter
1/2 red onion, chopped fine
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups low-fat or skim milk
1/2 cup freshly grated Parmesan cheese + 3 tablespoons
1 pound whole-wheat spaghetti noodles
1 head of kale, cleaned and chopped
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
1 teaspoon pepper

Preheat oven to 450 degrees. Spread diced sweet potatoes onto a baking sheet and drizzle with some olive oil and season with salt and pepper. Mix together with clean hands to make sure they're all evenly coated. Roast in oven for 15 minutes until completely tender.

Meanwhile, mix together kale, sesame oil, 3 tablespoons of Parmesan cheese, salt and pepper in a large bowl. Massage together with hands for a minute or two. Spread onto a baking sheet. When potatoes have finished roasting, reduce oven heat to 350 degrees and bake in oven for 18 minutes (stirring a couple of times) until crispy. Set aside for serving.

Bring a pot of water to boil and cook pasta as directed on the package.

Move cooked potatoes to a food processor (or blender) and puree. Pour milk in a little at a time while pureeing until a smooth texture. Set aside.

Heat olive oil and butter in a large skillet or pot over medium heat. Stir in chopped onion and garlic and saute for about 5 minutes until softened. Add flour and stir to make a roux, whisking constantly. Add sweet potato/milk mixture, whisking to combine. Let mixture thicken and get warm through. Add more milk as necessary and stir in remaining cheese and season with salt and pepper.

Add spaghetti to sauce and serve with roasted kale on top (or stirred in - I just put a little on top so it would keep it's crunch).

Notes: I am a fan of most things sweet potato, and I enjoyed this sauce. There was a limit of how much of it I could eat, though, before I didn't want any more. I had my sauce on top of the pasta but it may have been better mixed in as shown in the photos at the source. 

Source: Lizzy Writes