The Recipe: From Cook This; Not That cookbook.
The Food: Husband prefers chicken parm made on frozen chicken patties. While this would be easier, I love this homemade version. And it's really not that hard. It's totally, totally worth it.
What You Need:
1 lb package of chicken breasts (3 breasts)
salt and pepper
1 egg, beaten
1 C bread crumbs
2 T grated parmesan cheese (the kind in the shakey bottle)
1/2 T Italian seasoning
olive oil
1 jar tomato sauce
1/2 C shredded mozzarella cheese
1 lb pasta (linguine, spaghetti, or fettuccine are good choices)
Your Turn:
Crack the egg into a bowl and beat it a bit.
In another bowl, mix 1 C bread crumbs, 2 T parmesan cheese, and 1/2 T Italian seasoning.
Slice each chicken breast like it's an uncut hamburger bun, making two thinner pieces of meat out of it. Alternately, you can use a meat mallet to pound the breasts thinner, but I think slicing it is better.
Sprinkle salt and pepper on both sides of each slice of meat.
Cover the bottom of a large skillet with a thin layer of olive oil. Turn on the heat to medium.
Start a pot of water boiling for your pasta.
Dip each piece of chicken in the egg, then in the bread crumb mixture. Place the breaded chicken pieces on a plate.
Place the chicken pieces in the hot oil for several minutes, until the side in the oil is browned and crispy. Flip when you feel it's right. Let them cook several more minutes on the other side. When you think they're done, take out the thickest one, and slice it in the middle. If it's still pink, give them more time on either side or both sides, depending which side is darker. You need to make sure they're cooked all the way through.
Your pasta water may be boiling by now. Add the pasta and cook to al dente.
When you're sure the chicken pieces are done, transfer them to a baking sheet. Spoon some pasta sauce on each one, and then sprinkle a generous amount of mozzarella cheese on top. Place the sheet in the oven under the broiler for about 4 minutes, until cheese is bubbly and browning.
Heat up some additional sauce to serve with the pasta and the chicken parm.
Thursday, January 16, 2014
Tuesday, January 14, 2014
Chili
The Recipe: From Cook This; Not That.
The Food: Husband doesn't even like chili, but he likes this.
What You Need:
1 T olive oil
1 large onion, chopped
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 heaping T chili powder
1/8 tsp ground cinnamon
2 bay leaves
1 lb ground turkey (or ground beef)
2 T tomato paste
1 oz dark chocolate (1 piece)
1 bottle or can of beer
1 can diced tomatoes, with juices (I like the petite diced)
1 can pinto beans, rinsed and drained
1 can white beans, rinsed and drained
1 can corn, rinsed and drained
salt and pepper to taste
Your Turn:
Chop the onion and toss it into a large stock pot in which your olive oil is already heating up. Mince the garlic and add that too.
Cook about 5 minutes over medium heat.
Add the 1 tsp cumin, 1/2 tsp oregano, 2 heaping T chili powder, 1/8 tsp cinnamon and 2 bay leaves. Cook until fragrant, about 3 more minutes.
Add ground turkey and 2 T tomato paste and stir with a wooden spoon. Cook until turkey is no longer pink, stirring occasionally.
Add 1 oz dark chocolate, 1 bottle beer, and the can of diced tomatoes. Turn heat to low, cover, and simmer about 30 - 45 minutes.
After it's cooked at least 30 minutes, it's a good time to throw it in the crock pot for a few hours if you have the time. Add the beans and corn, drained and rinsed, and let it cook in the crock pot on low for as long as you're able. (You can add any combination of beans and/or corn, as you prefer. Husband doesn't like beans, so I only do one can of pinto along with a can of corn. Substituting black beans for one of the types - or even just adding it - would be really good too!) An hour or two is good; all day works too. If you can't manage this, just add the beans and corn at this point, and simmer on low for a little longer, until it's all hot through.
Add salt and pepper. (Don't forget this like I often do!) Start with a small amount, taste, and add more as needed. You can also add hot sauce, if you like.
Serve over hot white rice with shredded cheddar cheese on top. Also yummy with tortilla chips!
The Food: Husband doesn't even like chili, but he likes this.
What You Need:
1 T olive oil
1 large onion, chopped
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 heaping T chili powder
1/8 tsp ground cinnamon
2 bay leaves
1 lb ground turkey (or ground beef)
2 T tomato paste
1 oz dark chocolate (1 piece)
1 bottle or can of beer
1 can diced tomatoes, with juices (I like the petite diced)
1 can pinto beans, rinsed and drained
1 can white beans, rinsed and drained
1 can corn, rinsed and drained
salt and pepper to taste
Your Turn:
Chop the onion and toss it into a large stock pot in which your olive oil is already heating up. Mince the garlic and add that too.
Cook about 5 minutes over medium heat.
Add the 1 tsp cumin, 1/2 tsp oregano, 2 heaping T chili powder, 1/8 tsp cinnamon and 2 bay leaves. Cook until fragrant, about 3 more minutes.
Add ground turkey and 2 T tomato paste and stir with a wooden spoon. Cook until turkey is no longer pink, stirring occasionally.
Add 1 oz dark chocolate, 1 bottle beer, and the can of diced tomatoes. Turn heat to low, cover, and simmer about 30 - 45 minutes.
After it's cooked at least 30 minutes, it's a good time to throw it in the crock pot for a few hours if you have the time. Add the beans and corn, drained and rinsed, and let it cook in the crock pot on low for as long as you're able. (You can add any combination of beans and/or corn, as you prefer. Husband doesn't like beans, so I only do one can of pinto along with a can of corn. Substituting black beans for one of the types - or even just adding it - would be really good too!) An hour or two is good; all day works too. If you can't manage this, just add the beans and corn at this point, and simmer on low for a little longer, until it's all hot through.
Add salt and pepper. (Don't forget this like I often do!) Start with a small amount, taste, and add more as needed. You can also add hot sauce, if you like.
Serve over hot white rice with shredded cheddar cheese on top. Also yummy with tortilla chips!
Wednesday, June 19, 2013
Penne with Roasted Vegetables
The Occasion: It seemed like a good summer night for a healthy, refreshing, filling dinner.
The Recipe: Partially inspired by a friend's recent birthday picnic dinner, I found this recipe online.
How it Went: Husband even liked this! I call that success!
What You Need:
1 box penne pasta
Chopped vegetables, about 6 - 7 cups total
(Good blend: 1/2 C mushrooms, 1 medium zucchini, 1 medium yellow squash, 1 green bell pepper, 3 large carrots (peeled), 1 small head broccoli, 1 red onion)
2 T red wine vinegar
1 T extra virgin olive oil
1/2 tsp kosher salt
1 1/2 tsp honey
1/2 tsp dijon mustard
1/4 tsp black pepper
1 T basil
1/2 T chives
1/2 T parsley
grated parmesan cheese (the kind in the shakey bottle)
Your Turn:
Boil water, and cook 1 box of penne.
Chop the vegetables into fork-able pieces, not too little and not too huge.
If you're using carrots, they will need a little extra time, so put them in a 9x13 baking dish and toss with a bit of olive oil, salt, and pepper. Broil them for for about 10 minutes under the broiler.
Add the remaining vegetables and toss with more olive oil, salt, and pepper. Broil about 12 minutes, then stir, and broil another 10 minutes.
While the vegetables are broiling, make your vinaigrette.
Whisk together:
2 T red wine vinegar
1 T extra virgin olive oil
1/2 tsp kosher salt
1 1/2 tsp honey
1/2 tsp dijon mustard
1/4 tsp black pepper
1 T basil
1/2 T chives
1/2 T parsley
When the vegetables are done, scoop them out of the baking dish with a slotted spoon and transfer to a large bowl. Alternate veggies, cooked penne, and vinaigrette in the bowl until all is transferred. Sprinkle in some parmesan cheese. Then toss gently to combine.
Enjoy alone, or with other summer favorites like grilled chicken and corn on the cob!
Note: I liked the broccoli best in this mixture. It also held up best when re-heated as leftovers. The zucchini was not as good when re-heated, so if you expect to have a lot of leftovers of this meal, you might want to go light on the zucchini and squash.
The Recipe: Partially inspired by a friend's recent birthday picnic dinner, I found this recipe online.
How it Went: Husband even liked this! I call that success!
What You Need:
1 box penne pasta
Chopped vegetables, about 6 - 7 cups total
(Good blend: 1/2 C mushrooms, 1 medium zucchini, 1 medium yellow squash, 1 green bell pepper, 3 large carrots (peeled), 1 small head broccoli, 1 red onion)
2 T red wine vinegar
1 T extra virgin olive oil
1/2 tsp kosher salt
1 1/2 tsp honey
1/2 tsp dijon mustard
1/4 tsp black pepper
1 T basil
1/2 T chives
1/2 T parsley
grated parmesan cheese (the kind in the shakey bottle)
Your Turn:
Boil water, and cook 1 box of penne.
Chop the vegetables into fork-able pieces, not too little and not too huge.
If you're using carrots, they will need a little extra time, so put them in a 9x13 baking dish and toss with a bit of olive oil, salt, and pepper. Broil them for for about 10 minutes under the broiler.
Add the remaining vegetables and toss with more olive oil, salt, and pepper. Broil about 12 minutes, then stir, and broil another 10 minutes.
While the vegetables are broiling, make your vinaigrette.
Whisk together:
2 T red wine vinegar
1 T extra virgin olive oil
1/2 tsp kosher salt
1 1/2 tsp honey
1/2 tsp dijon mustard
1/4 tsp black pepper
1 T basil
1/2 T chives
1/2 T parsley
When the vegetables are done, scoop them out of the baking dish with a slotted spoon and transfer to a large bowl. Alternate veggies, cooked penne, and vinaigrette in the bowl until all is transferred. Sprinkle in some parmesan cheese. Then toss gently to combine.
Enjoy alone, or with other summer favorites like grilled chicken and corn on the cob!
Note: I liked the broccoli best in this mixture. It also held up best when re-heated as leftovers. The zucchini was not as good when re-heated, so if you expect to have a lot of leftovers of this meal, you might want to go light on the zucchini and squash.
Monday, March 11, 2013
Oven Roasted Potatoes
The Recipe: My own concoction
What You Need:
Potatoes, redskinned or another type
Carrots
Salt
Pepper
Olive oil
Rosemary
Thyme
Garlic powder or minced garlic
Your Turn:
Scrub and chop the potatoes. Smaller will make them crispier and more flavorful since the herbs will coat more surface area. But larger is quicker and makes for a softer texture.
Place in a large bowl.
Add some baby carrots, or chopped whole carrots.
Toss in a few tablespoons of olive oil.
Shake in salt, pepper, rosemary, thyme, and a dash of garlic.
Stir with a large wooden spoon.
Spread on a cookie sheet. You can cover it with aluminum foil for easier cleanup.
Bake at 475 for about 20 minutes, stirring halfway through cooking time.
Serve with grilled chicken, fried pork chops or burgers.
What You Need:
Potatoes, redskinned or another type
Carrots
Salt
Pepper
Olive oil
Rosemary
Thyme
Garlic powder or minced garlic
Your Turn:
Scrub and chop the potatoes. Smaller will make them crispier and more flavorful since the herbs will coat more surface area. But larger is quicker and makes for a softer texture.
Place in a large bowl.
Add some baby carrots, or chopped whole carrots.
Toss in a few tablespoons of olive oil.
Shake in salt, pepper, rosemary, thyme, and a dash of garlic.
Stir with a large wooden spoon.
Spread on a cookie sheet. You can cover it with aluminum foil for easier cleanup.
Bake at 475 for about 20 minutes, stirring halfway through cooking time.
Serve with grilled chicken, fried pork chops or burgers.
Saturday, March 2, 2013
Week Alpha
Husband's been asking for a while now to have a regular meal routine, a predictable schedule of foods he knows he likes that I serve on a rotating basis. I have resisted this concept, preferring to create my own weekly menus, try out new things, and surprise constantly with the food I put on the table. But I finally decided to cave and give it a try. I set up a three-week rotation of meals filling out dinners for Monday - Thursday. Weekends I left blank for the chance to jump on a spontaneous gathering with friends, to eat out or order out, or to use up leftovers not used during the week. We're both on board with the rotation, and I'm actually finding surprising freedom in it. I know what's coming next, even for the next two weeks. Not only is this liberating in the kitchen, but in the grocery store too. I can buy ingredients I see on sale because I know exactly when I'll have a chance to use them. I can focus, when I'm shopping, on lunch foods, breakfast foods, and snacks because the dinner list (and therefore my weekly shopping list) is preplanned. It's only week two (and last week hardly counted because Husb was sick, so I veered off the schedule), and I already like the way this is going.
We've named the weeks Alpha, Bravo, and Charlie. Here is the Week Alpha Menu:
Monday: Tortilla Soup with Mexican Rice
I'll cook two lbs of chicken breasts in the crock pot on Monday, during the day, then shred it up after work. This will provide chicken for the Tortilla Soup, Tuesday's dinner, and Thursday's dinner.
Tuesday: Quesadillas or Burritos with the leftover Mexican Rice
Wednesday: Grilled Cheese with condensed Tomato Soup
Thursday: A chicken casserole
(most likely Broccoli Chicken Casserole or Crunchy Chicken Casserole)
This will make use of the rest of the chicken I cooked on Monday
These are stellar meals. Week Alpha is a week worth getting excited about.
Coming Next: Week Bravo!
We've named the weeks Alpha, Bravo, and Charlie. Here is the Week Alpha Menu:
Monday: Tortilla Soup with Mexican Rice
I'll cook two lbs of chicken breasts in the crock pot on Monday, during the day, then shred it up after work. This will provide chicken for the Tortilla Soup, Tuesday's dinner, and Thursday's dinner.
Tuesday: Quesadillas or Burritos with the leftover Mexican Rice
Wednesday: Grilled Cheese with condensed Tomato Soup
Thursday: A chicken casserole
(most likely Broccoli Chicken Casserole or Crunchy Chicken Casserole)
This will make use of the rest of the chicken I cooked on Monday
These are stellar meals. Week Alpha is a week worth getting excited about.
Coming Next: Week Bravo!
Tuesday, February 26, 2013
Crescent Roll Breakfast Bake
The Recipe: From this blog post, but with some changes to make it a bit heftier.
What You Need:
1 lb mild or sweet Italian sausage
(optional: a few slices of cooked bacon)
1 package crescent rolls
8 eggs
1/4 C milk
1 C shredded cheddar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp rosemary
1/2 tsp oregano
Your Turn:
Cook 1 lb sausage until no longer pink. Drain fat. Crumble in a few slices of cooked bacon, if desired.
Spread the crescent roll dough out flat in the bottom of a 9x13 pan. Top with the meat and 1 C shredded cheddar cheese.
Whisk together
Bake at 400 degrees for about 20 minutes, until eggs are set.
What You Need:
1 lb mild or sweet Italian sausage
(optional: a few slices of cooked bacon)
1 package crescent rolls
8 eggs
1/4 C milk
1 C shredded cheddar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp rosemary
1/2 tsp oregano
Your Turn:
Cook 1 lb sausage until no longer pink. Drain fat. Crumble in a few slices of cooked bacon, if desired.
Spread the crescent roll dough out flat in the bottom of a 9x13 pan. Top with the meat and 1 C shredded cheddar cheese.
Whisk together
- 8 eggs
- 1/4 C milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp rosemary
- 1/2 tsp oregano
Bake at 400 degrees for about 20 minutes, until eggs are set.
Wednesday, January 2, 2013
Fajita Pizza
The Recipe: From Betty Crocker's Quick & Easy cookbook, but I made some changes
What You Need:
1 storebought pizza crust
5 slices provolone cheese
olive oil
1 chicken breast
chili or fajita seasoning
1 green (or red) bell pepper
1 small onion
1/2 C salsa
3-4 scallions
1/2 C black olives
Your Turn:
Slice the bell pepper and onion into narrow strips.
Slice the chicken breast into strips.
Heat a few tablespoons of olive oil in a skillet.
Add chicken to skillet. Sprinkle with chili or fajita seasoning. I use a homemade blend I found here. I probably used 3 tsp total.
When chicken is mostly cooked, add peppers and onions. Add more seasoning. Stir the whole thing occasionally.
While this is sauteing, slice the white parts and the pale green parts of the scallions and the black olives.
Place the pizza crust on a round baking sheet. Sprinkle a bit of olive oil over it. Tear three slices of provolone cheese in half and spread them evenly across the crust.
When the chicken and veggie mixture is done, stir in 1/2 C salsa. Spread the whole mixture evenly across the cheese on the pizza crust. Sprinkle scallions and olives across the top, then tear up the last two pieces of cheese and scatter them across.
Bake at 420 for about 15 minutes until sizzling and bubbly.
Enjoy hot with a dollop of sour cream.
What You Need:
1 storebought pizza crust
5 slices provolone cheese
olive oil
1 chicken breast
chili or fajita seasoning
1 green (or red) bell pepper
1 small onion
1/2 C salsa
3-4 scallions
1/2 C black olives
Your Turn:
Slice the bell pepper and onion into narrow strips.
Slice the chicken breast into strips.
Heat a few tablespoons of olive oil in a skillet.
Add chicken to skillet. Sprinkle with chili or fajita seasoning. I use a homemade blend I found here. I probably used 3 tsp total.
When chicken is mostly cooked, add peppers and onions. Add more seasoning. Stir the whole thing occasionally.
While this is sauteing, slice the white parts and the pale green parts of the scallions and the black olives. Place the pizza crust on a round baking sheet. Sprinkle a bit of olive oil over it. Tear three slices of provolone cheese in half and spread them evenly across the crust.
When the chicken and veggie mixture is done, stir in 1/2 C salsa. Spread the whole mixture evenly across the cheese on the pizza crust. Sprinkle scallions and olives across the top, then tear up the last two pieces of cheese and scatter them across.
Bake at 420 for about 15 minutes until sizzling and bubbly.
Enjoy hot with a dollop of sour cream.
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