1/4 cup olive oil
1 cup chopped onion
2 cloves garlic, pressed or finely chopped
28 oz. can diced tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. boneless skinless chicken breasts flattened with a mallet between waxed paper(or Fresh & Easy sells thin pieces already to go!!)
1/3 cup Italian style bread crumbs
1/3 cup Parmesan or Italian Style cheese shreds
1 egg ( I used egg beaters)
1. In a large saucepan, heat 2 Tbsp. olive oil and add chopped onion and garlic. Cook for approximately 2 minutes. Add tomatoes (juice and all), sugar, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer. If you want your sauce a little less chunky...put it in the blender or food processor and gently pulse until it is the consistency you like.
2. Put egg beaters or one beaten egg in a shallow dish. In another shallow dish, mix bread crumbs and cheese shreds.
3. Heat remaining oil in a skillet. Dip chicken in egg, then bread crumb/cheese mix, then add to skillet. Cook chicken until no longer pink in center (time varies based on how thin your chicken pieces are) turning once. Ladle four scoops of tomatoe sauce on and around cooked chicken in the skillet. Sprinkle with more Italian cheese shreds. Turn off heat, cover and let cheese melt.
Makes four servings or feeds one teenage boy and two old people. :)
Serve with penne pasta on the side with reserved sauce, green tossed salad and garlic bread. YUM! and quick and easy too.
Sunday, December 27, 2015
Chicken and Dumplings
This is one of my "comfort food" meals. It's my mom's recipe. I've tried making dumplings from scratch, but since I grew up with Bisquick dumplings...that's what I have to have.
1 whole chicken (may use pieces, but whole is usually more economical)
4 celery stalks, chopped
1 cup chopped carrots, or to taste
4 potatoes, peeled and diced
2 bay leaves
salt and pepper to taste
2 cups Bisquick
2/3 cup milk
Rinse chicken and place in a stock pot or deep soup pan. Cover with water by at least 2 inches, add bay leaves, celery and carrots. Set on stove and bring to a boil. Turn down to simmer and cover to cook for about an hour.
Remove chicken from the pot and allow to cool until you can handle without burning yourself. Separate cooked chicken from the bones and return to liquid in pot. Add potatoes and bring to a simmer again.
While waiting, mix 2 cups Bisquick baking mix in a bowl. Add 2/3 cup milk and mix until a soft dough forms. When soup starts to simmer, drop dough by spoonfuls into the soup. Should make between 8-10 dumplings. Don't cover. Cook like this uncovered for 10 minutes...then cover and cook on simmer for another 10 minutes. Don't peek. Just let it cook.
Now, uncover and serve. Be careful this deliciousness is HOT!!! I like mine sprinkled with a little garlic salt.
Enjoy!
1 whole chicken (may use pieces, but whole is usually more economical)
4 celery stalks, chopped
1 cup chopped carrots, or to taste
4 potatoes, peeled and diced
2 bay leaves
salt and pepper to taste
2 cups Bisquick
2/3 cup milk
Rinse chicken and place in a stock pot or deep soup pan. Cover with water by at least 2 inches, add bay leaves, celery and carrots. Set on stove and bring to a boil. Turn down to simmer and cover to cook for about an hour.
Remove chicken from the pot and allow to cool until you can handle without burning yourself. Separate cooked chicken from the bones and return to liquid in pot. Add potatoes and bring to a simmer again.
While waiting, mix 2 cups Bisquick baking mix in a bowl. Add 2/3 cup milk and mix until a soft dough forms. When soup starts to simmer, drop dough by spoonfuls into the soup. Should make between 8-10 dumplings. Don't cover. Cook like this uncovered for 10 minutes...then cover and cook on simmer for another 10 minutes. Don't peek. Just let it cook.
Now, uncover and serve. Be careful this deliciousness is HOT!!! I like mine sprinkled with a little garlic salt.
Enjoy!
Monday, October 19, 2015
Refrigerator Dill Pickles
1 Tbsp. sea salt
1-1/2 Tbsp. sugar
1 tsp. peppercorns
1/2 tsp. mustard seeds
4-6 pressed garlic cloves
1/2 cup white vinegar
Mix the above ingredients in a 32 oz. (1 quart) jar. Slice thin skinned small cucumbers (my grocery store carries Persian or snacking cucumbers). I cut about two up and layer in the jar. Then add fresh dill sprigs to taste. Continue layering cucumbers and dill until jar is full. Fill the rest of the way with warm water. Put on lid and shake, shake, shake all together. Refrigerate for at leas 24 before serving. Good for approximately 3 weeks.
6-10 Persian or Snacking cucumbers
fresh dill to taste
warm water
Makes 1 quart.
1-1/2 Tbsp. sugar
1 tsp. peppercorns
1/2 tsp. mustard seeds
4-6 pressed garlic cloves
1/2 cup white vinegar
Mix the above ingredients in a 32 oz. (1 quart) jar. Slice thin skinned small cucumbers (my grocery store carries Persian or snacking cucumbers). I cut about two up and layer in the jar. Then add fresh dill sprigs to taste. Continue layering cucumbers and dill until jar is full. Fill the rest of the way with warm water. Put on lid and shake, shake, shake all together. Refrigerate for at leas 24 before serving. Good for approximately 3 weeks.
6-10 Persian or Snacking cucumbers
fresh dill to taste
warm water
Makes 1 quart.
Sunday, May 4, 2014
Mexican Rice (aka: Sopa)
1-2 Tbsp Canola oil
1 cup white rice, long grain (not cooked)
1/4 to 1/2 white onion, diced (optional)
1 garlic clove, diced or pressed (optional)
2 cups water
1 bouillon cube (any flavor, optional)
2-3 Tbsp tomato sauce (freeze the rest in ice cube trays to use later, store in ziploc freezer bag once frozen)
1-2 Tbsp chopped fresh cilantro (optional)
1/2 cup frozen peas (optional)
1. In a medium saucepan (that you have a lid for), heat oil. Add uncooked rice and stir to coat. Watch rice carefully so it doesn't burn, but you do want to lightly brown it. You may add the onion and garlic clove while browning the rice.
2. If using bouillon cube, I usually add it to the water while I'm browning the rice. Add water to the browned rice. It will bubble up and steam right away, so add water quickly.
3. Add tomato sauce, cilantro and frozen peas if using. Bring to a boil, while still uncovered. Once boiling, cover and immediately reduce heat to simmer. Set timer for 20 minutes.
4. After 20 minutes, liquid should be all absorbed. Fluff rice with a fork and serve.
Notes:
If you don't want to chop your cilantro, you may add a sprig or two to the top of the pot just before putting the lid on to cook for 20 minutes. When rice is ready, just use a fork to remove from the top of cooked rice before serving.
1 cup white rice, long grain (not cooked)
1/4 to 1/2 white onion, diced (optional)
1 garlic clove, diced or pressed (optional)
2 cups water
1 bouillon cube (any flavor, optional)
2-3 Tbsp tomato sauce (freeze the rest in ice cube trays to use later, store in ziploc freezer bag once frozen)
1-2 Tbsp chopped fresh cilantro (optional)
1/2 cup frozen peas (optional)
1. In a medium saucepan (that you have a lid for), heat oil. Add uncooked rice and stir to coat. Watch rice carefully so it doesn't burn, but you do want to lightly brown it. You may add the onion and garlic clove while browning the rice.
2. If using bouillon cube, I usually add it to the water while I'm browning the rice. Add water to the browned rice. It will bubble up and steam right away, so add water quickly.
3. Add tomato sauce, cilantro and frozen peas if using. Bring to a boil, while still uncovered. Once boiling, cover and immediately reduce heat to simmer. Set timer for 20 minutes.
4. After 20 minutes, liquid should be all absorbed. Fluff rice with a fork and serve.
Notes:
If you don't want to chop your cilantro, you may add a sprig or two to the top of the pot just before putting the lid on to cook for 20 minutes. When rice is ready, just use a fork to remove from the top of cooked rice before serving.
Easy Refried Beans
No-Fat Variety
1. Get a can of whole pinto beans (Sun Vista brand is good). Drain off most of the liquid into the sink.
2. Pour beans with small amount of liquid into a skillet. Using the back of a large spoon (or a potato masher), mash the beans while heating until they are the consistency you want.
3. Season to taste. Salt, pepper, garlic salt. You may also add a little salsa and/or cheese (yes, cheese adds fat).
Low-Fat Variety
1. Same as above, basically. Drain all of the liquid from your can of beans.
2. In place of the canned liquid, heat 1-2 Tablespoons of canola oil in your skillet, then add your drained whole pinto beans. Use the back of a large spoon (or a potato masher) to mash the beans.
3. Season to taste.
1. Get a can of whole pinto beans (Sun Vista brand is good). Drain off most of the liquid into the sink.
2. Pour beans with small amount of liquid into a skillet. Using the back of a large spoon (or a potato masher), mash the beans while heating until they are the consistency you want.
3. Season to taste. Salt, pepper, garlic salt. You may also add a little salsa and/or cheese (yes, cheese adds fat).
Low-Fat Variety
1. Same as above, basically. Drain all of the liquid from your can of beans.
2. In place of the canned liquid, heat 1-2 Tablespoons of canola oil in your skillet, then add your drained whole pinto beans. Use the back of a large spoon (or a potato masher) to mash the beans.
3. Season to taste.
Quesadillas
When my son played high school football, I made trays and trays of these and delivered them after practice to the boys staying for the Fellowship of Christian Athletes meeting. They were always well received.
Basic Ingredients:
Flour tortillas (size that fits flat in your skillet)
Shredded Mexican Cheese (or your choice of cheese)
Chicken, cooked and shredded (deli chickens are good for this)
cooking spray
non-stick skillet
Optional:
diced green chilies
sliced black olives
onions
Sour Cream and Salsa to serve as condiments
When making a large batch (like to feed a group of hungry teenagers), I mixed my filling all together in a large bowl. When making one or two quesadillas, this is more the method I follow:
1. Spray skillet with cooking spray, pre-heat skillet until hot.
2. Lay a tortilla in the skillet and let warm up for a minute or so. Flip to the other side.
3. On only half the tortilla, Sprinkle some cheese. Add the chicken (and any other ingredients you want). Sprinkle a little more cheese, then fold the empty half of the tortilla over the filling.
4. Using a spatula, press down on the top of the folded tortilla to help the cheese melt and the two halves of the tortilla stick together. When lightly browned on the bottom, use the spatula to gently flip the quesadilla to brown the other side.
5. Remove to a plate and cut into 3-5 wedges (depending on the size of the tortilla used). Serve with sour cream, salsa and/or guacamole on the side.
Enjoy.
Basic Ingredients:
Flour tortillas (size that fits flat in your skillet)
Shredded Mexican Cheese (or your choice of cheese)
Chicken, cooked and shredded (deli chickens are good for this)
cooking spray
non-stick skillet
Optional:
diced green chilies
sliced black olives
onions
Sour Cream and Salsa to serve as condiments
When making a large batch (like to feed a group of hungry teenagers), I mixed my filling all together in a large bowl. When making one or two quesadillas, this is more the method I follow:
1. Spray skillet with cooking spray, pre-heat skillet until hot.
2. Lay a tortilla in the skillet and let warm up for a minute or so. Flip to the other side.
3. On only half the tortilla, Sprinkle some cheese. Add the chicken (and any other ingredients you want). Sprinkle a little more cheese, then fold the empty half of the tortilla over the filling.
4. Using a spatula, press down on the top of the folded tortilla to help the cheese melt and the two halves of the tortilla stick together. When lightly browned on the bottom, use the spatula to gently flip the quesadilla to brown the other side.
5. Remove to a plate and cut into 3-5 wedges (depending on the size of the tortilla used). Serve with sour cream, salsa and/or guacamole on the side.
Enjoy.
Monday, December 30, 2013
Snickerdoodle Cookies
These are one of my husband's favorite cookies that I make. Not sure where the recipe came from, but I'm sure my mom got it from a fellow Navy wife. Make these cookies as directed and they come out moist on the inside and slightly crunchy on the outside. They are also GREAT to make with kids because they like to roll the dough balls in the cinnamon-sugar mix.
1 Tbsp. white granulated sugar
1 Tbsp. cinnamon, ground
1/2 cup butter, softened
1/2 cup Crisco shortening (I use the bars of Crisco that look kind of like butter, but regular flavor)
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2-3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar (found in your spice aisle)
Combine 1 tablespoon sugar and 1 tablespoon of cinnamon together in a small bowl and set aside. Cream together the butter and shortening; gradually add 1-1/2 cups sugar. Add the eggs and beat well. Stir in the vanilla extract. Sift together the flour, baking soda, salt and cream of tartar in a medium bowl. Add flour mixture to butter mixture and mix well all together. Shape the dough into 1-inch balls, and roll in reserved cinnamon/sugar mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees F for 6 minutes or until lightly browned. Remove to a wire rack to cool. Yields about 4 dozen cookies. Yummy with a cold glass of milk (as are most cookies).
Enjoy.
1 Tbsp. white granulated sugar
1 Tbsp. cinnamon, ground
1/2 cup butter, softened
1/2 cup Crisco shortening (I use the bars of Crisco that look kind of like butter, but regular flavor)
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2-3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar (found in your spice aisle)
Combine 1 tablespoon sugar and 1 tablespoon of cinnamon together in a small bowl and set aside. Cream together the butter and shortening; gradually add 1-1/2 cups sugar. Add the eggs and beat well. Stir in the vanilla extract. Sift together the flour, baking soda, salt and cream of tartar in a medium bowl. Add flour mixture to butter mixture and mix well all together. Shape the dough into 1-inch balls, and roll in reserved cinnamon/sugar mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees F for 6 minutes or until lightly browned. Remove to a wire rack to cool. Yields about 4 dozen cookies. Yummy with a cold glass of milk (as are most cookies).
Enjoy.
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