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

Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 

Baked Penne with Beef

Ingredients:

        1 lb Penne, cooked

        2 lbs Ground Beef

        1/2 cup Onions, chopped

        1/2 cup Green Bell Pepper, chopped

        24 oz Pasta Sauce

        1 cup Mozzarella, shredded

        2 cups Cooking Creme

  

For Cooking Creme:

        8 oz Cream Cheese

        1/2 cup Beef Broth

        1 Tbs Italian Seasoning

        3 Tbs Parmesan, grated

Directions:

1. Preheat oven to 350.
2. Cook Penne, al dente.
3. Brown meat with onions and peppers.
4. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
5. Cook and stir 2 to 3 minutes or mozzarella is melted.
6. Add pasta, mix lightly.
7. Spoon into casserole dish.
8. Top with remaining cooking creme and mozzarella, and cover. 
9. Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

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

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

Asian-Influenced Pork Loin

My family loves pork tenderloin. but so many times it ends up drier than I like inside.  They don't complain, but I just am not pleased. This recipe, that I found on Taste of Home website, turned out so juicy and tender. As usual, I tweaked the recipe to suit what I have on-hand. 

Asia-Influenced Pork Tenderloin

Ingredients:

        1 boneless whole Pork Tenderloin (3-4 pounds)
        1/2 tsp Sea Salt
        1/2 tsp Ground Pepper
        1/2 tsp Garlic Powder
        1 Tbs Butter
        1 med Onion, finely chopped
        1/2 cup Ketchup (I used homemade - recipe below)
        1/2 cup Light Corn Syrup
        1 Tbs Hoisin Sauce
        1 1/2 tsp Chinese-Style Mustard
        1 tsp Oyster Sauce
        1/2 tsp Garlic Powder
        1/4 tsp Ground Ginger
        1/4 tsp Sweet & Spicy Saigon Seasoning

Directions:

1. Sprinkle pork roast with salt, pepper and garlic powder.
2. Place in a shallow roasting pan.
3. Bake, uncovered, in a 350 oven° for  50 minutes.
4. Meanwhile, in a saucepan, saute onion in butter until tender.
5. Stir in the remaining ingredients.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, 20 minutes, stirring often. 
8. Brush sauce over pork.
9. Bake 10-15 minutes longer, or until thermometer reads 145°.
10. Let stand for 10 minutes before slicing. 

Homemade Ketchup

Ingredients:   

        1 cup Tomato Sauce (I was out, so I made some from scratch) 
        1/4 cup Granulated Sugar
        3 Tbs Apple Cider Vinegar
        1/2 tsp Salt
        pinch Ground Cloves

Directions:

1. Mix all ingredients until well combined.

                           

Tomato Sauce Sustitute

Ingredients:

        1 part Tomato Paste
        1 part Water

Directions:

1. Mix well.

Enjoy!

            Ingrid

Chicken in Sour Cream, and Homemade Cream of Mushroom Soup

I have to admit that my favourite piece of chicken is the thigh. It has so much more flavour than the breast. And lots more meat than the drumstick.  I love using the Maple-Glazed Chicken recipe, but variety is good too. I found an interesting recipe over at AllRecipes and decided to tweak it a little bit.  First of all, I have no Cream of Mushroom Soup and couldn't find a substitute recipe (see bottom). So I came up with this one that was a complete hit.

Chicken in Sour Cream

Ingredients:

        8 chicken thighs
        1 Tbs Vegetable Oil
        1 pinch Ground Black Pepper
        1 pinch Salt
        1 pinch Paprika
        Homemade Cream of Mushroom Soup
        1 (1 oz) pkg Dry Onion Soup Mix
        1 cup Sour Cream
        1 Tbs Lemon Juice
        1 tsp Dried Dill Weed

Directions:

1. Place chicken in a 9 x 13 inch greased baking dish. 
2. Sprinkle with salt, pepper, and paprika to taste.
3. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed.
4. Pour over chicken.
5. Bake at 400 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.

Homemade Cream of Mushroom Soup

Ingredients:

        Butter  (I used unsalted) 

        Mushrooms, chopped

        Garlic

        Flour

        1 cup Milk

Directions:

1. Melt Butter.
2. Add chopped Mushrooms.
3. Saute until slightly brown
4. Add chopped Garlic, Flour, 1 cup Milk
5. Heat to a nice roux.

Enjoy!

            Ingrid

Maple-Glazed Chicken

This is one of my family's favourite recipes. It has just the right amount of sweetness and is pull apart tender. The taste is amazing!

Maple-Glazed Chicken

Ingredients:

        1.5 lb package of Chicken Thighs, six pieces serves three people
        1/2 cup of Dijon Mustard
        1/4 cup of Maple Syrup (I use New York State Maple Syrup)
        1 Tbs of Rice Wine Vinegar
        Salt and Pepper to taste

Directions:

1. Preheat oven to 450ºF. 
2. Then, mix together dijon mustard, maple syrup, and rice wine vinegar. 
3. Put chicken thighs into a foil-lined, oven-proof baking dish. 
4. Then, salt and pepper the thighs. 
5. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 
6. Put the chicken thighs into the oven.
7. Baste the tops of the chicken with more sauce half way through.
8. Bake for 40 minutes or until a meat thermometer reads 165ºF.
9. Let the chicken rest for 5 minutes before serving. 
10. Plate the chicken, making sure to spoon some extra sauce over the top. 

Enjoy!

            Ingrid

Peanut Butter Cup Brownie Bottom Cheesecake

I found this recipe floating around the inter-web so I'm not sure who to give credit for it.  I do have to say to whoever came up with this recipe:

☆.•♥•This is HEAVEN in a Cheesecake form•♥•☆

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients:

Brownie Crust:

        6 Tbs Unsalted Butter, melted
        1 1/4 cups Sugar
        1 Tbs Vanilla Extract
        2 Eggs
        1 cup Flour
        1/3 cup Unsweetened Cocoa
        1/2 tsp Baking Powder
        1/2 tsp Salt

        1 cup Semi-Sweet Chocolate Chips
        1 cup Peanut Butter Chips

Cheesecake Filling:

        2 lbs Cream Cheese, softened
        5 Eggs, at room temperature
        1 1/2 cups Brown Sugar, firmly packed
        1 cup Smooth Peanut Butter (not natural-style)
        1/2 cup Whipping Cream
        1 Tbs Vanilla Extract

Decoration:

        1/2 cup Whipping Cream
        1 cup Semi-Sweet Chocolate Chips
        1 cup Peanut Butter Chips

         6 Peanut Butter Cups, cut carefully in half


Directions:

1. Heat oven to 350°F .
2. Grease 9-inch Springform pan with butter.
3. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. 
4. Add eggs; stir until well blended. 
5. Stir in flour, cocoa, baking powder and salt; blend well. 
6. Spread in prepared pan.
7. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. 
8. Meanwhile make cheesecake layer (see below).
9. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. 
10. Spoon cheesecake mixture over chips. 
11. Turn down oven 325°.

Cheesecake Filling: (makes extra)

1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; 
4. Mix until smooth.
5. Stir in vanilla.
6. Pour filling into prepared crust.

IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

Directions, continued:

1. Double-wrap Springform pan with aluminum foil to prevent water seeping inches.
2. Place Springform pan into a larger baking pan.
3. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
4. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
5. Remove from the oven and allow to cool on a wire rack for one hour.
6. Run a knife along the edge of the cake to loosen it from the pan somewhat.
7. Refrigerate for at least 4 hours before decorating.

Decoration: (makes a lot extra-try using it on individual slices after cutting).

1. Remove cake from pan and put on a pretty plate.
2. Bring whipping cream to boil in a small saucepan.
3. Remove from heat and add semi-sweet and peanut butter chips. 
4. Stir, stir, stir until melted and smooth.
5. Drizzle over cake
6. Add peanut butter cup halves around the edge of the cake.

Enjoy!

            Ingrid

Restaurant Style Steak

Over at Tastebook I found a recipe that told us how to make fillet mignon that tastes just like what you would find in a restaurant. I altered it slightly to what I had handy in my kitchen - which meant rib eye.  The family liked it even though we always feel you need more garlic. 

Restaurant Style Steak

Ingredients:

        2 8oz Rib Eye Steaks

        2 cloves Garlic, chopped

        1/2 cup Butter

        1 Tbs Olive Oil

        1 Tbs Parsley, chopped

        1 Tbs Thyme, chopped

        4 tsp Kosher Salt

        4 tsp Pepper, freshly cracked would be best

        1 tsp Lemon Zest

     

Instructions:

1. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest.  Form into a log and refrigerate.  
2. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side.
3. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.  
4. Preheat your oven to 400 degrees.   
5. Sear the steak in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. 
6. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.  
7. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.  
8. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. 
9. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.  (Note, this is medium rare. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)

Note:

        The reason this dish is so amazing is due mostly in part to having the very best,         most fresh ingredients possible.  That means high grade salt, it means pepper            ground right in front of you by a pepper mill.  It means fresh herbs and it means            REAL BUTTER.

Enjoy!

            Ingrid

Sausage Breakfast Casserole

I made this recipe when the boyfriend of my oldest daughter, and his Mom, came to our house so that the kids could go to the prom together (I have the story of his visit with his mom in my family blog.)  

Since they drove through the night and arrived at breakfast time I had planned to have this ready when they arrived. But I doubled the bread and it took forever to bake - although it was still yummy. 

Sausage Breakfast Casserole

Ingredients:

        1 lb of Italian Pork Sausage

        4 1/2 cups Day-old Bread, cubed

        2 cups Sharp Cheddar Cheese, shredded

        10 Eggs, slightly beaten

        4 cups Whole Milk

        1 tsp Dry Mustard

        1/4 tsp Onion Powder

        1 tsp Salt

        Ground Pepper, to taste

        1/2 cup Cliced Mushrooms (optional)

        1/2 cup Tomatoes, peeled, chopped (optional)

Directions:

1. Heat a skillet on medium high.
2. Place sausage into the pan and cook through.
3. Break up the sausage into chunks as they cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown.
4. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat.
5. Place bread in a well buttered 9x13 inch baking pan.
6. Sprinkle with cheese.
7. Combine the eggs, milk, dry mustard, onion powder, salt and pepper.
8. Pour evenly over the bread and cheese.
9. Sprinkle sausage and optional ingredients over the top.
10. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven.
11. Preheat oven to 325 degrees F.
12. Bake uncovered for about one hour.
13. Tent with foil if top begins to brown too quickly.

Serves 6-8.

Enjoy!

            Ingrid

Jen's Incredible Baked Meatballs

Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious!  He does need some help in the kitchen but insists all of his weekly cooking be from scratch.  Like with the marinara sauce, We used a recipe from The Fountain Avenue Kitchen.

This meatball recipe reduces mess--and fat--by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Jen's Incredible Baked Meatballs

Ingredients:

        1 lb Ground Beef
        2 Eggs, beaten 

        1/2 cup Milk
        1/2 cup Parmesan, grated
        1 cup Panko, or Bread Crumbs
        1 small Onion, minced or grated
        2-3 cloves Garlic, minced
        1/2 tsp Oregano
        1 tsp Salt
        Ground Pepper to taste
        1/4 cup Parsley or Basil, minced

Directions:

1. Place ground beef into a bowl.
2. Beat eggs and milk and pour into bowl with ground beef.
3. Add remaining ingredients.
4. Mix all ingredients with hands.
5. Form into golfball sized meatballs. 
6. Place balls onto parchment-lined cookie sheet.
7. Bake at 350 degrees for 30 minutes.

Tips:

• Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
• If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.

Enjoy!

            Ingrid

Buffalo Chicken Wings

My gang loves wings and some of them like hot wings best.  These sound like they would be too hot to handle but they are really the best Buffalo wings this wing lover has had so far.  Try them, you won't regret it.

Buffalo Chicken Wings

Ingredients:

        36 Chicken Wing Pieces (one wing makes 2 pieces - the "flat" and the "drum")
        1 cup All-Purpose Flour

        1 Tbs Vegetable Oil

        1 tsp Salt

        Celery Sticks

        Blue Cheese Dressing

    Sauce:

        6 Tbs Frank's Hot Sauce

        6 Tbs Unsalted Butter

        1 1/2 Tbs White Vinegar

        1 tsp Tabasco Sauce

        1/4 teaspoon Worcestershire Sauce

        1/4 teaspoon Cayenne Pepper

        1/4 teaspoon Salt
        1/8 teaspoon Garlic Powder


DIRECTIONS:

1. Preheat oven to 425 degrees. 
2. If necessary, cut whole wings into two pieces. 
3. In a bowl toss the wings with the oil, and salt. 
4. Place into a large plastic shopping bag, and add the flour. 
5. Shake to coat evenly. 
6. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd.
7. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
8. While the wings are baking, mix all the ingredients for the sauce in a pan.
9. Over low heat bring to a simmer, stirring occasionally, and then turn off.
10. After the wings are cooked, transfer to a large mixing bowl.
11. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
12. These are always served with celery sticks and blue cheese dressing on the side.

Enjoy!

            Ingrid