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.

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Enjoy!

            Ingrid

Cheesy Meatballs and Shells Casserole

I decided that I wanted to make casseroles for the next week. I wasn't sure how my family would react to that, since they are pretty set in their ways. For the first of the casserole dishes I chose Cheesy Meatballs and Shells Casserole from Judith Hannemann over at The Midnight Baker. Normally I tweak recipes, but I didn't see anything that needed to be adjusted. I'm glad I didn't. This recipe was perfect. My family absolutely loved it!

Cheesy Meatballs and Shells Casserole

• 
  
• Ingredients:
• 
  
• 2 cups medium Shells
• 2 lbs small Meatballs, cooked 
• 1 cup Velveeta, cubed
• ½ sleeve Ritz Crackers, crushed
• 1 Tbs Butter, melted
• 
  
• Sauce:
• 
  
• ¼ cup Flour
• 2 tbs Butter
• 2 cups Beef Stock, don't cheap out on this one
• 1 can (10.75 oz) Cream of Mushroom Soup
• 
  

• Directions:

1. Preheat oven to 350 degrees. 
2. Spray a 1½-2 quart baking dish or casserole.
3. Cook shells per package instructions.
4. To make sauce:
1. In a medium saucepan, melt the 2 tbs butter over medium heat. 
2. Stir in the flour making sure there are no lumps. 
3. Cook over medium heat until the flour/butter mixture bubbles.
5. Gradually add the beef stock, stirring constantly so mixture remains smooth.
6. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble.
7. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
8. Place the mushroom soup in a large bowl.
9. Gradually stir in the cheese sauce until well blended and smooth.
10. Fold in the cooked shells and meatballs.
11. Turn into prepared baking dish.
12. Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat.
13. Sprinkle over top of casserole.
14. Bake for 35-30 minutes or until heated through and crumbs are golden brown.

Enjoy!

            Ingrid

Matthew's Sweet Potato Casserole

One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole. My oldest decided it was his responsiblity to make this whenever we want it. We just call this Matthew's Sweet Potato Casserole. Even my sweet potato haters love this recipe. No marshmallows come in contact with this perfect casserole.

Matthew's Sweet Potato Casserole

Ingredients:

        4 large Sweet Potatoes (approx. 2 1/2 to 3 lbs.)
        1/2 c Brown Sugar
        1/2 c Sugar
        1 tsp Cinnamon
        3/4 tsp Nutmeg
        2 Eggs, beaten
        1 c Pecans, coarsely chopped
        1/4 c Flour
        1/3 c Brown Sugar
        3 Tbs Butter, melted

Directions:

1. Preheat the oven to 350°.
2. Butter the bottom and sides of the casserole dish. Set aside.
3. Peel sweet potatoes, and cut into large chunks.
4. Place in a saucepan of salted water.
5. Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat.
6. Boil for 20 to 25 minutes or until tender when poked with a fork.
7. Drain the water off the sweet potatoes and then place them in large bowl.
8. Mash the potatoes (we use our Kitchenaid).
9. Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs.
10. Stir until mixed evenly.
11. Pour the sweet potatoes into the buttered casserole dish.
12. Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl.
13. Sprinkle on top of the sweet potatoes.
14. Place the sweet potatoes in the preheated oven.
15. Bake for 30 to 40 minutes.

Enjoy!

            Ingrid