Ingredients:
4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten
4-6 slices mozzarella cheese
2 jars favorite marinara sauce (One for the slow cooker and one for the noodles.)
Directions:
Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.
In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.
Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.
Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta.
Monday, April 25, 2011
Monday, April 18, 2011
Chicken Alfredo
Vito's has a Sunshine Sauce that I love. I found that if I mix a little red sauce with my Alfredo sauce it has a similar taste. That is why I sent both.
Happy noodle week!
Happy noodle week!
Chicken Calabaza
Directions:
Grill Chicken, then pour Zucchirii sauce on top.
Chicken seasoninq:
Garlic salt
Onion powder
Cumin
Pepper
Liquid smoke
Calabaza Sauce:
4 TBS butter
32 Zuechini slices (give or take)
6 TBS Corn
6 TBS Rotel
1tsb crushed red pepper
8 oz Velveeta cheese
12 oz chicken broth
Heat butter over med heat, saut6 zucchini, corn, and Rotel in butter with crushed red
pepper for approximately 2 min. Add cheese and chicken broth, let simmer stirring
regularly till cheese is melted or desired consistency. When done pour over chicken,
make sure zucchini is on top.
Grill Chicken, then pour Zucchirii sauce on top.
Chicken seasoninq:
Garlic salt
Onion powder
Cumin
Pepper
Liquid smoke
Calabaza Sauce:
4 TBS butter
32 Zuechini slices (give or take)
6 TBS Corn
6 TBS Rotel
1tsb crushed red pepper
8 oz Velveeta cheese
12 oz chicken broth
Heat butter over med heat, saut6 zucchini, corn, and Rotel in butter with crushed red
pepper for approximately 2 min. Add cheese and chicken broth, let simmer stirring
regularly till cheese is melted or desired consistency. When done pour over chicken,
make sure zucchini is on top.
Monday, April 11, 2011
Dr Pepper Prok
Cook 4-5 lb pork roast in a crock pot on low for 12 hours, pour water in (1/2 up side of meat)
Drain
Add:
1 TB cumin
1 c brown sugar
1 4oz can green chili
1 12oz bottle La Victoria taco sauce
40 oz Dr Pepper (not diet)
cook 4 more hours, shred meat and cook for 2 more hours.
Rice
Add 2 1/2 cups water to rice and cook, when finished add cilantro and lime juice.
Drain
Add:
1 TB cumin
1 c brown sugar
1 4oz can green chili
1 12oz bottle La Victoria taco sauce
40 oz Dr Pepper (not diet)
cook 4 more hours, shred meat and cook for 2 more hours.
Rice
Add 2 1/2 cups water to rice and cook, when finished add cilantro and lime juice.
Monday, March 21, 2011
Chili and Buttermilk Cornbread
Uptown Downhome Chili - recipe courtesy of Rachael Ray
Heat and enjoy.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin (Turkey for Kim)
2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced - (I use regulate white if I can't find these)
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
2 cups beef stock
Directions
Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in stock to deglaze the pot, scraping up all the pan drippings. Add the black beans, tomatoes, and stock to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings.
Buttermilk Cornbread
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup corn meal
1 cup flour
1/2 teaspoon salt
Stir together and bake in 8" square pan at 400 degrees for 30 minutes.
Heat and enjoy.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin (Turkey for Kim)
2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced - (I use regulate white if I can't find these)
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
2 cups beef stock
Directions
Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in stock to deglaze the pot, scraping up all the pan drippings. Add the black beans, tomatoes, and stock to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings.
Buttermilk Cornbread
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup corn meal
1 cup flour
1/2 teaspoon salt
Stir together and bake in 8" square pan at 400 degrees for 30 minutes.
Monday, March 7, 2011
CLASSIC MEATLOAF RECIPE
Kim - Yours was all pork. The others are half pork and half ground chuck. The gravy is for the potatoes. You might need to thin it out a bit with water (and add salt). I like less and Mike likes more. So...I figure everyone is the same as us.
Preparation time: 20 minutes to prep, 1 hour to cook.
INGREDIENTS
• 1 cup of finely chopped onion
• 1 celery rib, chopped fine
• 1 Tbsp minced garlic
• 1 carrot, chopped fine
• 1/2 cup of finely chopped scallions (can substitute onion)
• 2 Tbsp unsalted butter
• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
• 1 1/2 tsp freshly ground pepper
• 2 tsp Worscestershire sauce
• 2/3 cup ketchup
• 1 1/2 pounds of ground chuck
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup fresh bread crumbs
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
METHOD
1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4 Bake the meatloaf in the oven for 1 hour.
Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.
Preparation time: 20 minutes to prep, 1 hour to cook.
INGREDIENTS
• 1 cup of finely chopped onion
• 1 celery rib, chopped fine
• 1 Tbsp minced garlic
• 1 carrot, chopped fine
• 1/2 cup of finely chopped scallions (can substitute onion)
• 2 Tbsp unsalted butter
• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
• 1 1/2 tsp freshly ground pepper
• 2 tsp Worscestershire sauce
• 2/3 cup ketchup
• 1 1/2 pounds of ground chuck
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup fresh bread crumbs
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
METHOD
1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4 Bake the meatloaf in the oven for 1 hour.
Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.
Chicken Tortilla Soup
Recipe by Our Best Bites
1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.
1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.
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