Chicken Parmesan

This recipe for chicken parm is a well-loved family favourite. My youngest daughter came home for break lamenting that her college doesn't make it the way Mom does, so of course I had to put it on the menu for her time home. It comes out so moist and delicious.

Chicken Parmesan

Ingredients:

    

        3 Boneless Skinless Chicken Breasts, 

        ½ cup Parmesan Cheese, plus extra for topping

        2 Eggs

        1 cup Panko Bread Crumbs

        1 cup Italian Style Bread Crumbs, or Panko

        1 tsp Garlic Powder

        24 oz Marinara Sauce

        1 cup Shredded Mozzarella Cheese

        Fresh Basil Leaves

Instructions:

1. Preheat oven to 450 degrees
2. Pound chicken to 1/2 inch thickness without breaking the membrane, cut in half to make 6 breast halves.
3. Pat chicken dry and season well on both sides with salt and pepper.
4. Add eggs to a shallow bowl and beat well. 
5. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
6. Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
7. Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan.
8. Place breaded chicken on top.
9. Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
10. Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees).
11. Garnish with fresh chopped basil.

+

Enjoy!

            Ingrid

Slow Cooker Healthy Version Chili

I first had this chili when my family had dinner by the firepit of the home of my hiking buddy. A few months later my oldest asked me if I had the recipe. My friend had shared it on her own blog (I'll share the link to her blog if I get permission.) Since then it has become one of our favourite chili recipes to have. Enjoy some versions of chili that my family enjoy. We have a delicious quick chili, a variation of the quick chili, a sweet maple chili and a delicious white chicken chili.

Slow Cooker Healthy Version Chili
(image courtesy of Betty Cr*cker website)

Ingredients:

                1 pkg Gardein brand Ultimate Beefless Ground

                    or 1 pound of Ground Organic Bison

                1 c. Yellow Onion, chopped 

                1 c. Green Bell Pepper, chopped 

                1/2 c. Yellow Bell Pepper, chopped 

                1/2 c. Red Pepper, chopped 

                2 cloves Garlic, chopped

                2 cans Tomato Soup (do not add milk)

                1 can of Low-Sodium Garbanzo Beans (Chickpeas), do not rinse or drain

                2 Tbs Chili Powder

                1 Tbs Vinegar

Directions:

1. In a large skillet, lightly sprayed with cooking spray.
2. Brown the ultimate "beef" or bison until no longer pink.
3. Once the meat is just beginning to brown, add in the onion, garlic, and peppers. 
4. Cook on low until peppers are just getting tender.
5. Transfer to a lightly sprayed CrockPot. 
6. Stir in the soup, the chickpeas and its liquid. Stir well.
7. Add in the chili powder and vinegar.
8. Cook on low for 5-7 hours. 
9.  Serve with: 
• shredded cheddar cheese (or a vegan "cheddar" option)
• crushed tortilla chips
• sliced green onions (scallions)

Tips:

• If using vegan "meat" this step only takes about 4-5 minutes.  
• Bison takes about 8 minutes to brown.

       

 Dinner Menu Ideas:

• Fruit Salad 
• cut up melon, grapes, blackberries, raspberries, blueberries and honeydew
• Honey Cornbread or regular Corn Muffins
• Tossed Salad 
• Greens, cucumbers, chopped tomatoes, raw broccoli florets tossed,with a drizzle of Tuscan Italian Dressing, low fat.

Enjoy!

            Ingrid

Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

Baked Potato Soup

My oldest daughter and I were watching a video on youtube and decided we wanted potato soup. Then we promptly forgot. A few weeks later we both remembered it and she decided she wanted to try this recipe. It was soo good! I can't wait to have this again. So simple and delicious on a cool evening.

               Baked Potato Soup

Ingredients:

        6 large Baking Potatoes

        1 medium Onion, chopped

        1 1/2 cups Chicken Broth (add more if needed)

        4 Tbs Butter

        3 cloves Garlic, minced

        1/2 tsp Black Pepper

        1 tsp Salt

        1 cup Heavy Cream

        2 cups Sour Cream

        Scallions

        Shredded Cheese

Directions:

1. Cut the potatoes into small cubes. (You can peel them but my family prefers the peels left on.)
2. Place potatoes & onion in a soup pot with enough water to cover. 
3. Cook covered on med-high until fork tender (about 15 minutes).
4. Drain.
5. Return to the pot and mash (mash as much or as little as you like).
6. Add chicken broth, butter, garlic, and salt and pepper.
7. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned! 
8. Add extra broth if the consistency is too thick. 
9. Reduce the heat to med-low and let it simmer for about 10-15 minutes. (We only let it simmer for about 5 min and we're constantly stirring).
10. Add heavy cream.
11. Bring to a boil -- stirring frequently.
12. Once it's to a low boil, reduce heat to low and cover.
13. Simmer for a couple of minutes.
14. Remove from heat.
15. Add sour cream.
16. Return to low heat and stir until the sour cream has heated through.
17. Top with scallions or cheese.

Enjoy!

            Ingrid

Dressed Up Kraft Mac 'n Cheese

My family members are huge Kraft Mac and Cheese fans. That's fine. I mean, who doesn't like to go back to their childhood comfort foods every now and then. Other than the occasional tuna we tended to eat this dish as prepared from the box as a side dish. I decided to do something different and dress it up a little. This was a huge hit and everyone requested that I make it more often. It's so easy and so yummy!

Dressed Up Kraft Mac 'n Cheese

Ingredients:

        2 boxes Mac 'n Cheese

        2 cans Tuna, drained

        1-1/2 c Broccoli Crowns, cut up

        1-1/2 tsp Garlic Powder

        4oz Gouda, shredded

        1 c Bread Crumbs

Directions: 

1. Preheat oven to 350 degrees. 
2. Cook and Prepare Mac 'n Cheese according to box directions by returning to cookpot.
3. Mix in tuna. Make sure to save the juice for any kitties you may have.
4. Stir in broccoli and garlic powder. Mix well.
5. Combine the Gouda with the mix.
6. Top with bread crumbs.
7. Cook for 25 minutes or until cheese is melted and bread crumbs have a golden brown colour.

Enjoy!

            Ingrid

Penne with Spinach and Tomatoes

This recipe came about because of the combination of my son's lovely girlfriend being a vegetarian and from our family joining BJs. Because of our membership at BJs we have an abundance of pasta, chiefly penne. This caused me to have to be creative with penne recipes. This recipe for penne with spinach and tomatoes is actually super easy but is often requested by my family. 

Penne with Spinach and Tomatoes

Ingredients:

        12 oz Penne

        2 c Fresh Spinach (packed)

        1 can (14.5 oz) Diced Tomatoes (or 2 Fresh Tomatoes, diced)

        3 cloves Garlic, minced

        2 Tbs Olive Oil

        1/4 tsp Red Pepper Flakes (optional)

        Salt and Pepper, to taste

        1/4 c Parmesan, grated

Directions:

1. Bring a large pot of salted water to a boil.
2. Cook the penne according to package instructions until al dente. 
3. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
6. Stir in the diced tomatoes (do not drain the juice) and cook for 4-5 minutes, allowing them to simmer and reduce slightly.
7. Toss in the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted.
8. Add the cooked penne to the skillet and toss everything together to coat the pasta in the sauce.
9. Cook for another 1-2 minutes to heat through.
10. Remove from heat
11. Sprinkle with grated Parmesan.

Enjoy!

            Ingrid

Mom's Tuna Over Rice

I grew up on Tuna Over Rice. This was my Mom's every-other Wednesday night special. I have a theory on how it came to be a bi-weekly dish. My Mom grew up during the Great Depression. Canned tuna had already been around for a few decades by then (1904), and Campbell's created Cream of Mushroom in 1934. In 1950 my parents married and for a few years money was tight while Dad finished his military carrier. As the years went by their children began marrying and moving out while my folks financial situation went to upper middle class. I feel like Mom kept cooking that dish because of it's simplicity and because it darn tasty. 

As mentioned before in a previous blog my Mom never let us near the kitchen while she cooked so we had to figure out her recipes after she passed. I never attempted to try this recipe because I was never given the opportunity. I tried once but my children's father kept asking for tweaks as I cooked and it turned into Tuna Noodle Casserole. The other day my oldest decided that he was interested in trying it. I had been lucky enough to have talked to Mom about this recipe before she was gone and knew it was only three ingredients. Out of curiosity I did look up variations but they seemed like cooks were trying too hard. The recipe is perfect on its own. Maybe you could add some garlic. It doesn't need it but my family believes "when in doubt add more garlic."

So here it is, at long last, my Mom's Tuna Over Rice.

Mom's Tuna Over Rice

Ingredients:

        2 Cups Uncooked Rice

        4 Cups Water (technically this is a fourth ingredient but I don't think it counts)

        2 Cans Cream of Mushroom

        2 Cans Tuna, drained (of course the liquid goes to the cats, that's the rule)

Directions:

1. Combine rice and water in a rice cooker (or however you prefer to cook it). Cook until done.
2. Mix cream of mushroom and tuna in a bowl.
3. Plate the rice and pour the tuna mixture over the top. 
4. Serve with side of choice.

Makes 5 servings.

 Enjoy!

            Ingrid

Plant-Based Tacos

I'm one for simple and quick recipes. This version adds healthy to the mix. so it's a win - win for all of us. I'm sure everyone knows how to make a basic taco. Here's where it gets healthier. Not totally healthy since we used regular sour cream but much better that it was. The best part to make this easy? My youngest daughter cooked the meal, and cleaned the kitchen afterward!

The family all agreed that this is just as good as with real meat.

Plant-Based Tacos

Ingredients:

        2 bags Gardein Ground Be'f

        2 pks Taco Seasoning

        1 can Refried Beans

        1/2 cup Sour Cream

        1/2 head Iceberg Lettuce, chopped

        1 cup Cherry Tomatoes, halved

        1 cup Mexican Cheese, shredded

        Taco Sauce to taste

        12 Taco-size Tortillas

Directions:

1. Brown ground Be'f until no longer pink.
2. Stir in taco seasoning and cook for two minutes.
3. Add refried beans and mix in well.
4. In tortillas, layer ingredients however you prefer. For me, I like to spread on the sour cream before adding the meat mixture. Then I put the cheese on so it melts and the sauce to blend in. The lettuce and tomatoes go on last. It's really a matter of preference.

  Enjoy!

            Ingrid

Cajun Shrimp Scampi

Much to my delight my youngest and his girlfriend decided they were going to make this delicious meal.They did an amazing job and it was delicious. I'm proud of them!

Cajun Shrimp Scampi

Ingredients:

        1 lb Angel Hair Pasta, cooked al dente

        2 Tbs Olive Oil

        1/4 cup Shallots, chopped

        2 cloves Garlic, minced

        2Tbs Cajun Seasoning

        1/2 tsp Cayenne

        1/4 tsp Black Pepper

        1 lb Shrimp, peeled and deveined

        1/2 cup White Wine

        2 Tbs Butter

        2 Tbs Fresh Parsley, chopped

        2 Tbs Lemon Juice

        1/4 cup Parmesan, grated

Directions:

1. Cook the pasta as instrcted on the package.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the shallots and garlic and cook for two minutes.
4. Stir in the cajun seasoning, cayenne pepper and black pepper and cook for 1 minute.
5. Add the shrimp and cook until just pink, about two minutes.
6. Pour in the white wine and simmer until reduced by half, about three minutes.
7. Reduce the heat to low and stir in the butter, parsley and lemon juice.
8. Simmer until the shrimp is cooked through.
9. Serve on top of pasta.
10. Sprinkle with parmesan.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

White Chicken Chili

Years ago, when I was assistant manager for a humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far. 

If you like this recipe try some of our favourite beef versions, like our quick chili recipe, our variation on the quick chili recipe and an amazing maple chili recipe. We also have a healthier version that our family enjoys.

White Chicken Chili

Ingredients:

        1 lb Boneless Skinless Chicken Breasts, chopped
        1 med Onion, chopped
        1 Tbs Olive Oil
        2 Garlic Cloves, minced
        2 cans (14 oz each) Chicken Broth
        1 can (4 oz) Chopped Green Chiles
        2 tsps Ground Cumin
        2 tsps Dried Oregano
        1 1/2 tsps Cayenne Pepper
        3 cans (14-1/2 oz each) Great Northern Beans, drained and divided
        1 cup Monterey Jack Cheese, shredded
        Sliced Jalapeno Pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. 
2. Stir in the broth, chiles, cumin, oregano and cayenne.
3. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. 
4. Add remaining beans to crockpot.
5. Cook on high for 4 hours or 8 hours on low.
6. Top each serving with Monterey Jack and Jalapeno Pepper (if desired).
7. Serve with Corn Muffins.

 Enjoy!

            Ingrid

Creamy Sour Cream Chicken Casserole

Day two of a week of casseroles. 

Last night's dinner choice was Creamy Sour Cream Chicken Casserole. My family loved this recipe, but the sour cream/cream of chicken sauce was a bit heavy on sour cream. I think increasing the cream of chicken will help this. I did fix that on this version.

Creamy Sour Cream Chicken Casserole

Ingredients:

        6 Boneless Chicken Breasts

        1 cups Sour Cream

        16 oz Cream Of Chicken

        38 Ritz Crackers, crumbled

        1 stick Butter, melted

        Salt and Pepper, to taste

Directions:

1. Preheat oven to 350°.
2. Cook chicken breast in a skillet with olive oil until tender.
3. Shredded the chicken.
4. Spread evenly over the bottom of a casserole dish.
5. Salt and Pepper to taste.
6. Mix sour cream and chicken soup in a separate bowl.
7. Spread the sour cream mixture over the chicken in the casserole dish. 
8. Crush the Ritz cracker.
9. Spread over the top of the casserole.
10. Spoon melted butter on top over all.
11. Bake until top is golden brown, about 25 minutes.

Enjoy!

            Ingrid

Real Canadian Poutine

Having grown up less than an hour to the Canadian border I spent a lot of my youth treating much of Ontario and Quebec as just another place to go to eat. My parents often would decide to go to Kingston, Ottawa, or Montreal for lunch or dinner, for a drive or to go shopping. Since we were there so often I was eating poutine before it was cool in the States.

Canadian Poutine

Ingredients:

        4 Tbls Vegetable Oil

        5 Good-sized Potatoes, cut into fries

        1 jar Beef Gravy

        2 cups Cheese Curd (we like it squeaky -resh)

Directions:

1. Heat oven to 425.
2. Spread potatoes onto baking sheet.
3. Turn potatoes after 20 minutes.
4. Bake 15 minutes longer until golden brown.
5. Heat gravy in saucepan.
6. Remove fries from oven and place in 9x13 baking dish.
7. Sprinkle cheese curds over top of fries.
8. Drizzle gravy over top of fries/cheese curd. 

Serve right away.

Enjoy!

            Ingrid

Tracy's Crockpot Macaroni and Cheese

I first got this Macaroni and Cheese during a football game at my children's school. One of the mom's always brought some in, and it went fast. She was kind enough to give me the recipe as we were packing up. I've made it several times for my family and decided to share it here. 

Tracy's Crockpot Macaroni and Cheese

Ingredients:

        3 cups Dry Elbow Macaroni

        2 2/3 cups Half & Half

        15 oz Cheddar Cheese Soup

        3 Tbls Cold Cut Butter

        3 cups Cheese of your choice (I use 1 cup Gouda, 1 cup Gruyère and 1 cup Cheddar -               Kildery from Kerrygold could also be used as one of the choices)

Directions:

1. Mix Soup and Half & Half until smooth.
2. Add Cheese, Butter and Macaroni.
3. Cover, and cook on low 3 hours.

Serves 6.

Enjoy!

            Ingrid

Brown Sugar-Maple Glazed Thighs

A few years ago I shared a recipe for Maple-Glazed Chicken. The recipe is amazing, but I decided to tweak it one day. My family all agreed that they preferred my version of the recipe. Try both recipes and let me know in the comments which one you like best. This recipe is adapted for my large family.

Brown Sugar- Maple Glazed Thighs

Ingredients:

        9 Chicken Thighs

        Dash Salt

        Dash Pepper

        1 cup Real Maple Syrup (I use New York State syrup, it's the best!)

        1/2 cup Brown Sugar

        just<1/2 cup Mustard

        1 Tbls Garlic Powder

Directions:

1. Preheat Oven to 450°.
2. Put thighs in baking dish.
3. Sprinkle with Salt and Pepper.
4. Mix remaining ingredients thoroughly in small bowl.
5. Pour contents of bowl over thighs.
6. Brush to coat. 
7. Cook 55 minutes, basting occasionally. 

Enjoy!

            Ingrid

Spanish Rice

Lately I've been having some fun with recipes, instead of just cooking the same-old same-old. I've been making this recipe for Spanish Rice that everyone seems to enjoy. It's simple and my fussy eaters have been eating it with no encouragement.

Spanish Rice

Ingredients:

        1 cup Uncooked Rice

        1/4 cup Butter

        1 Medium Onion, thinly sliced

        1/4 Medium Green Pepper, diced

        2 cups Stewed Tomatoes, undrained

        1 tsp Salt

        Dash Pepper

        1 cup Water

Directions:

1. Heat butter in sauce pan.
2. Add onion, green pepper and rice.
3. Cook and stir over high heat until lightly browned.
4. Add tomatoes, water, salt, and pepper. Mix well.
5. Bring gently to a boil.
6. Cover tightly, lower heat.
7. Simmer gently for 30 minutes.

Serves: 4-6

Enjoy!

            Ingrid

Cornmeal Drop Biscuits

As I mentioned in my Quick Chili recipe, we love putting the chili on top of corn muffins. This recipe is easy and delicious. I encourage you to try it with my Quick Chili Variation or my Healthy Chili recipe. For more sweetness try Maple Chili and for variety I have a White Chicken Chili recipe.

Cornmeal Drop Biscuits

Ingredients:

        1 3/4 cups Flour

        2/3 cups Cornmeal

        2 Tbs Sugar

        1 Tbs Baking Powder

        1/2 tsp Salt

        1/2 cup Cold Butter, cut into slices

        1 cup Buttermilk*

*Substitute 1 Tablespoon Lemon Juice or Vinegar plus enough Milk to equal 1 cup. Let stand 5 minutes.

Directions:

1.  Heat oven to 450°F.
2. Combine flour, cornmeal, sugar, baking powder and salt in bowl.
3. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. 
4. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
5. Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. 
6. Bake 12-14 minutes or until golden brown.

Tips:

• To ensure tender biscuits do not over-mix. Combine the wet and dry ingredients only until the mixture holds together. 
• To make softer, fluffier biscuits, place the dough closer together on the baking sheet. If you prefer crustier biscuits, place biscuits 2 inches apart on the baking sheet.

Enjoy!

            Ingrid

Quick Chili

This family favourite came about during a moment of panic. I was told that my daughter had signed me up to bring chili to the high school football game. And I needed to bring it in within one hour! I threw together some ingredients and it became a hit!  Afterward, I was asked to bring this every home game. Feel free to try some of our other favourite chili recipes. We have a variation of this one, a healthy version, a sweet maple chili and a delicious white chicken chili.

Quick Chili

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely chopped

        3 Cloves Garlic, Minced

        1 cup Diced Tomatoes

        8 oz Tomato Sauce

        1 cup Water

        1 can Kidney Beans

        1 can Pinto Beans

        2 Tbs Chili Powder

        2 Tbs Sugar

        1 Tbs Hot Sauce

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 tsp Pepper

        Shredded Cheddar

Directions:

1. Lightly brown ground beef, drain if necessary.
2. Add onion and garlic, cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins

Enjoy!

            Ingrid