“Eat More Chicken”…..so who doesn’t these days???? This recipe is not only quick and easy to make but moist and delicious. Prepare some rice (Near East Rice Pilaf is our favorite), a salad or veggie and you have a healthy meal in under 60 minutes.
First you will want to “pound your chicken” out, to about ½” thickness. There are several ways to do this, some people like to use a plastic zip lock bag, my preferred method is to place the chicken on a cutting board, put a piece of parchment paper (or plastic wrap) over the chicken and then use a meat mallet to pound the chicken. Don’t have a meat mallet? No problem, the back of a small sauce pan works just as good.
Then you will need three bowls, dry (flour), wet (egg mixture), and dry (breadcrumb cheese mixture). This is known as 3-piece breading.
After you have breaded the chicken, place on a plate and refrigerator 30 minutes.
Preheat oven to 375°F. Add butter to a baking pan, place in preheated oven until butter is melted.
Remove pan from oven and add the prepared chicken breasts.
Bake according the recipe directions turning the chicken half way through the cooking time.
Place chicken on a clean cutting board, let rest 5 minutes covered, slice thinly and serve. If you would like a little sauce on this, while the chicken is resting, scrap the pan drippings into a small sauce pan and cook over medium heat. Add ¼ cup white wine or chicken stock and bring to a boil, spoon over sliced chicken.
Oven Baked Cheddar Chicken
Prep time: 15 minutes
Rest time: 30 minutes
Bake time: 20-25 minutes
2 skinless, boneless chicken breasts
½ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon garlic pepper
1 tablespoon Franks Hot Buffalo Wing Sauce, optional
1 tablespoon milk
¼ cup Italian seasoned bread crumbs
¼ cup panko bread crumbs
1 cup sharp shredded Cheddar cheese
Pound chicken breasts to a ½” thickness (http://www.wikihow.com/Pound-Chicken-Into-Cutlets).
In a bowl, mix flour, garlic salt, and garlic pepper. In a separate bowl, beat together the egg, hot sauce (optional), and milk. In a third bowl, mix the bread crumbs, pankos, and cheddar cheese. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press into the breadcrumb mixture. Place prepared chicken on a large plate. Continue with remaining breasts. Cover chicken with plastic wrap and refrigerator 30 minutes (this prevents coating from falling off).
Preheat oven to 375°F. Coat a baking dish with ¼ cup butter. Place dish in the preheated oven until butter is melted. Remove from oven and add prepared chicken breasts into the dish. Bake 15 minutes, remove from oven and flip chicken pieces over. Place back into the oven and bake until chicken temperature reaches 160°F, about another 15-20 minutes. Remove chicken from oven and let rest 5 minutes before serving.
In addition to creating mixes my job also entails creating recipes to go along with the newly “inventorized” mixes. Okay, so this might really be my favorite part, I get to use my imagination and “think outside the box” (ha,ha) when it comes to inventing recipes.
I usually investigate what the “cooking/baking” trend is before I work on this part so that my recipes will be aligned with what’s cookin! The hottest thing right now in cakes are “crepe cakes”. These are so extremely yummy and not as filling and sweet as cakes are. Also, best made a day in advance, but not necessary.
Below is my recipe for Lemon Poppy Seed Crepe cake, I added a little blueberry sauce for color and another flavor profile. The basic crepe cake and filling recipe can be used for any of the muffin & bread mixes, pictures below:
If you have never made crepes before, you really need to try this, it is very easy (heck, even my non-cooking boss has made these). The only drawback is time, takes about 30 minutes to actually make the crepes. For the Triple Chocolate Crepe Cake, I used white chocolate pudding & pie filling, for banana, banana flavored pudding & pie filling, you can change these up and make up your own recipe, how about Double Chocolate Crepe Cake with pistachio pudding & pie filling???? You are only limited by your own imagination!
1 package Fleishmann’s® Simply Homemade® Lemon Poppy Seed Muffin & Bread Mix
1 ½ cup milk
2 tablespoons butter, melted
1-2 tablespoons butter, for cooking crepes
Lemon Cream Filling:
1 3.4 ounce Instant Lemon Pudding & Pie Filling
1 cup milk
1 cup heavy whipping cream
2/3 cup fresh blueberries
1 tablespoon honey
1 teaspoon cornstarch
1 cup heavy whipping cream
1 tablespoon powdered sugar
In a blender or bowl of a food processor, combine all of the ingredients for crepes and pulse for 10-20 seconds. Place the crepe batter in the refrigerator for 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Lightly butter an 8 or 9-inch skillet over medium heat. Using a one-ounce ladle (or 2 tablespoons) pour batter into prepared pan, rotating pan until batter covers bottom. When the crepe has browned slightly on the bottom, carefully work a rubber spatula underneath it and flip. Cook the second side briefly, just to set the batter. Place cooked crepe on a sheet pan lined with parchment paper. Repeat with remaining batter.
Combine pudding mix, heavy cream and milk into a large bowl, using a hand mixer whip until creamy. Refrigerate until ready to assemble the cake.
In a small pan combine all blueberry sauce ingredients and heat over medium heat until slightly thick. Remove from heat until needed.
To make the topping, place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Keep refrigerated until ready to use.
To assemble the cake, layer 2 crepes with 2-3 tablespoons of filling, spreading across surface of crepe to within 1 inch of edge. Drizzle blueberry sauce over cream. Repeat until all crepes have been used. Top with piped whipped cream, fresh blueberries and lemon peel (if desired).
It’s that time of the year again, time to attack all that great basil and tomatoes from your vegetable garden (or your favorite vegetable stand). Below are two of my favorites. The 1st is what I call “Pesto Butter”. This little bundle of deliciousness goes with so many great dishes, sauces, breads, etc. You are only limited by your imagination when it comes to this butter…..the other is my oven roasted tomato sauce. My friend Amy always provides me a nice sample of tomatoes from her very large garden. Usually I have already “canned” my tomatoes, so I have found that the oven roasting is perfect, delicious and ohhhh so easy!
1-2 cups fresh basil removed from stems
3-4 cloves garlic
2-3 stick of butter (no margarine ever!), softened
Place your basil in a salad spinner, run under cold water and spin to dry. In the bowl of a food process add 3-4 (more or less if desired) cloves garlic.
Process until garlic is chopped. Add basil leaves and continue to process until basil is chopped. Scrape down the bowl with a rubber spatula, add softened butter (2 sticks) and continue to process until smooth. If the color is too green, add another stick of butter and repeat. Using a small scoop, scoop pesto butter onto a sheet pan lined with parchment paper (easy clean up).
Place pan of pesto butter into the freezer. Come back an hour later (or more), remove frozen butter and place into a zip lock bag. Return butter to your freezer and use as desired…..will freeze for 12 months.
Oven Roasted Tomato Sauce
5-8 lbs fresh tomatoes, quartered, cored and seeded
2-3 teaspoons salt
1-2 teaspoons black pepper
¼-½ teaspoons chipotle peppers (optional)
¼ cup extra virgin olive oil
1 bunch fresh herbs, thyme, rosemary, oregano, basil (or 1 teaspoon of each dried)
3-4 cloves garlic, sliced
Preheat oven to 225°F.
Combine all ingredients in a large mixing bowl, toss gently to coat. Place tomatoes in a 9×13″ baking dish. Roast 2 hours or until tomatoes are slightly browned and soft.
Cool tomato sauce, place in a zip lock bag and freeze for future use. Use for spaghetti, over fish, pizza, bruschetta…..YUM!!!!
Here are some of my favorite summertime side dishes, sure to please all of your family and friends! Enjoy!!!
1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*
Empty slaw mixture into a medium size mixing bowl and set aside.
In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.
*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.
Southern Style Barbecue Beans for a Crowd
Prep time: 15 minutes
Bake time: 1 ½ hours
Serves: 10-15 people
1 teaspoon Mazola® Corn Oil
2 onions, finely chopped
2 fresh jalapenos, minced
2/3 cup Weber® Sweet “N Spicy BBQ Sauce
½ cup ketchup
½ cup water
3 tablespoons Dijon mustard
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon Spice Islands® Minced Garlic
½ teaspoon Spice Islands® Cayenne Pepper
1 tablespoon Weber® Smokey Mesquite Seasoning
1 lb. cooked, shredded pulled pork
2 (28-ounce) cans baked beans
2 (15-ounce cannellini beans, drained
2 (15 ounce) black beans, drained
1 (10-ounce) can Ro-Tel® Original Diced Tomatoes & Green Chilles, drained
½ lb. thick-cut bacon, cut into 1-inch pieces.
Preheat oven to 350˚F.
In a medium size skillet, heat oil over medium heat. Add onions and jalapenos, cook until soft, about 5 minutes.
In a large mixing bowl, combine all ingredients (except bacon), and toss until well blended. Transfer mixture to a 13 x 9” baking pan. Top mixture with a single layer of bacon pieces over the top. Bake 1 ½ hours, or until beans are bubbling and bacon is rendered (if desired, place under broiler for a minute or two for extra crispy bacon). Let cool for 10-15 minutes. Serve. Freezes well!
Roasted Corn & Tomato Salad (recipe coming soon)
It’s that time of the year again folks…….I bet you never knew just HOW easy it is to “can your own tomatoes”.
I started canning tomatoes soon after Bob & I were married…(1977). I always believed home grown tomatoes made a better sauce than any store bought can tomato on the market (yes, even the ones from Italy). My family has NEVER had store bought sauce….
When I started canning, their was really no easy way of canning tomatoes; you would purchase the tomatoes (or grow them), score the bottom of the tomato with a sharp knife and plunge the tomatoes into boiling hot water. Once the tomato skin would break away you would then plunge the tomatoes into cold water (to stop the boiling), then skin them using your favorite knife. This took hours, some times a couple of days. I am happy to say that my family has helped in this process.
Years ago I came across the best tool ever……I have always loved having a vegetable garden, however it never produced as many tomatoes as I needed to get me through a year of homemade sauce. This tool is called “Electric Tomato Press”. This tool changed my canning life! I can now go to the farmers market, purchase 3-4 boxes of tomatoes, ($8-10 per box) and with the help of my family have about 40-50 quarts “put up” in a couple of hours. These “canned” tomatoes will last a couple of years.
Below you will find a video that Jen and I made several years ago, “Canning 101”. I hope this encourages you to try this technique. My family has fond memories over the past 30 some odd years of this fun family project. Not only will you have the best sauce, but you will make the “best family memories”
One of my favorite Italian dishes to make is Gnocchi, also known as “little dumplings”. Typically these are made with potatoes, semolina or flour, eggs, and served with a sauce. I prefer the lighter ricotta version. I have to say, these are SO easy to make, you only need 30 minutes and you will have an amazing dinner for your family and friends. I sometimes make these with spinach and sometimes not. My recipe and photos are for both. I hope you enjoy!
You will need 16 ounces of whole milk ricotta, 2 eggs, 1 ½ tablespoon extra virgin olive oil, ½ cup grated parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon white pepper and 1 cup of cooked chopped spinach (all the water must be removed).
It helps to have a gnocchi board, you can purchase one on Amazon for about $5.00.
Bring a large pot of salted water to a boil.
Combine the ricotta cheese, Parmesan, olive oil, eggs, spinach (if desired) salt, and pepper with a wooden spoon in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring after each addition. You want the dough to be slightly sticky, add more flour if needed.
Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with polenta or corn meal. Roll each dumpling on the gnocchi board.
Place the gnocchi on the prepared sheet pan. Repeat with the rest of the dough, quarter by quarter.
To make the Pancetta Cream Sauce, you will need 1 6 ounce package pancetta, 2 tablespoons oil, 1 tablespoon butter, 1 shallot chopped, 2 gloves garlic, minced, ¼ teaspoon red pepper flakes (if desired) 1 14.5 ounce can Red Gold Petite Diced Tomatoes, ½ cup heavy whipping cream.
Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes.
Remove the pancetta from the pan and reserve, leaving the fat behind.
Add the oil, butter, diced shallots and garlic to the hot pan and season with salt and pepper. Cook until the shallots have softened, about 5 minutes.
Add the can tomatoes, cover and bring to a simmer. Cook for 20-25 minutes. Add the reserved pancetta and heavy cream, cook an additional 2-3 minutes (or until the cream is hot).
Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce, top with chopped basil and freshly grated Romano cheese. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
2 cups whole milk ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 – 1 ½ cups all-purpose flour, plus more for dusting
1 cup cooked chopped spinach, squeezed dry (if desired)
1 teaspoon kosher salt
½ teaspoon white pepper
Pancetta Cream Sauce:
6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 shallot, diced
2 cloves garlic, minced
salt & pepper to taste
¼ teaspoon red pepper flakes
One 14.5 ounce can Red Gold Petite Diced Tomatoes
½ cup heavy whipping cream
4-5 fresh basil leaves, cut into chiffonade
Combine the ricotta cheese, Parmesan, olive oil, eggs, spinach (if desired) salt, and pepper with a wooden spoon in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with after each addition. You want the dough to be slightly sticky, add more flour if needed.
Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with polenta or corn meal. Roll each dumpling on the gnocchi board. Place the gnocchi on the prepared sheet pan. Repeat with the rest of the dough, quarter by quarter.Place the prepared gnocchi in the refrigerator until ready to use.
To make the Pancetta Cream Sauce, heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
Add the oil, butter, diced shallots and garlic to the hot pan and season with salt and pepper. Cook until the shallots have softened, about 5 minutes. Add the can tomatoes, cover and bring to a simmer. Cook for 20-25 minutes. Add the reserved pancetta and heavy cream, cook an additional 2-3 minutes (or until the cream is hot).
Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce chopped basil and freshly grated Romano Cheese. You can freeze the uncooked gnocchi for up to 2 weeks.