Category: MISC

NEAPOLITAN CHICKEN

NEAPOLITAN CHICKEN
4 boneless, skinless chicken breasts
1 cup Panko crumbs
1/2 cup flour
2 eggs, beaten
1/8 cup milk
3 tablespoons butter
1 cup ricotta cheese
1 egg, beaten
2 ounces shredded mozzarella cheese
2 ounces shredded Parmesan cheese
4 slices sliced provolone
3-4 cups marinara sauce
salt and pepper to taste

  • Preheat oven to 350˚.
  • In a shallow bowl mix together the 2 beaten eggs and milk.
  • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
  • Flatten chicken breasts to uniform size.
  • Bring butter to a melt over medium heat.
  • Coat chicken in flour.
  • Dip chicken in egg wash.
  • Coat in panko crumbs.
  • Brown chicken breasts on both sides.
  • Drain chicken breasts on paper towels.
  • Place half the marinara sauce in a baking dish.
  • Add the chicken breasts.
  • Top with a thin layer of marinara.
  • Spread a generous portion of the ricotta mixture on each chicken breast.
  • Top each breast with a provolone slice.
  • Bake for 20 minutes or until cheese is bubbly.
  • Serve with pasta.

7UP TROPICAL GLAZED PORK CHOPS or TENDERLOIN

7UP TROPICAL GLAZED PORK CHOPS
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes

  • Preheat oven to 425 degrees.
  • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
  • Generously salt and pepper the pork chops.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

This is also a great way to prepare chicken.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

Ricotta Herbed Manicotti with homemade Bolognese Sauce

One of our favorites is Herbed Ricotta Cheese Manicotti with Bolognese sauce. Anyone who knows me knows when I make Bolognese, that I make it by the vat full and then freeze it in easy to use sizes. That step makes this a super easy dish to make.


HERBED RICOTTA CHEESE MANICOTTI with BOLOGNESE SAUCE
16 ounces part skim Ricotta Cheese
4 ounces Manicotti shells (1 tray)
2 teaspoons Italian herb seasoning
2 servings of your favorite BOLOGNESE sauce or marinara sauce
4 ounces Italian blend* grated cheese

  • Prepare pasta according to directions. Rinse in cool water and set aside.
  • With a hand mixer whip the Ricotta Cheese and add seasoning until well blended.
  • Gently stuff the cooled shells and place in a baking dish.
  • Top with sauce and cheese.
  • Bake at 350 degrees for 30 minutes. Personally I like to bake these a day ahead of when I want to serve them and let the flavors meld together. I think they are better the next day.

Italian blend cheese ~ Mozzarella, Provolone, Romano, Asiago, Parmesan

BLANCO ROSA PASTA

BLANCO ROSA PASTA
 ¾ pounds Penne pasta (I used linguini tonight)
1 pound chicken, cubed
3 Tablespoons Butter
3 Tablespoons Olive Oil 
1 small Vidalia Onion, chopped
2 cloves garlic, minced  
½ cup White Zinfandel Wine*
1 8 ounce can Contadina tomato sauce
1 cup heavy whipping cream  
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated

  • Cook the Penne pasta until al dente per package instructions.
  • Heat 1 tablespoon each of butter and olive oil in a skillet. 
  • Add the chicken and saute until just done. Do not overcook them. 
  • Remove from heat and let cool for a few minutes.
  • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
  • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
  • Add the can of tomato sauce. Stir until well combined. 
  • Add heavy cream. Continue stirring until well blended. 
  • Lower heat to a simmer.
  • Add chicken pieces back in and heat through.
  • Toss with prepared pasta.
  • Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.

WEEK NIGHT CHICKEN ENCHILADAS

I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
  • Preheat oven to 350 degrees.
  • Mix the soup and green chiles together.
  • Fold in chicken pieces.
  • Spray baking dish with PURE.
  • Stuff and roll tortillas.
  • Place in baking dish.
  • Top with cheese.
  • Bake 30 minutes.

These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.

TACO MEAT SEASONING

You can quit buying those expensive seasoning packs full of preservatives and make your own taco seasoning fresh.

TACO MEAT SEASONING
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon minced dried onions
1 tablespoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar

  • Combine all together and grind fine in a mortar and pestle.
  • Brown hamburger.
  • Drain off grease.
  • Add seasoning mix and 3/4 cup water to the browned meat.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

RED AND GREEN SHREDDED BEEF ENCHILADAS – These are the greatest enchiladas for leftover pot roast.

I take the leftover pot roast and shred it adding red enchilada sauce. Then I throw it in the freezer until we want enchiladas. Then I spread some sour cream on the tortillas, plop some red meat inside and add a bit of cheese.

Roll them up, top them with green enchilada sauce and a bit more cheese. Bake at 325 degrees for 45 minutes and serve with homemade refried beans.

TALL & CREAMY CHEESECAKE

Anne of Anne Strawberry chose Tall and Creamy Cheesecake on pages 235-237 and I am so glad she did. Make sure to visit her for the original recipe. Hubby requested cheesecake for Christmas so this was the perfect opportunity to try this recipe. I just had to wait to share my results with you. I have to admit I did use a bit of creative license though! I’m calling this a red velvet cheesecake. It looks so pretty cut, just like red velvet!

My creative changes are somewhat obvious from the picture, but I really don’t think they changed the overall flavor and since they ate it all, I’ll consider that proof that it was good! I added 2 teaspoons of red food coloring to the actual cheese cake. I also don’t ever use graham crackers – hubby says they’re just too plain, so I always use a combination of gingersnaps and vanilla wafers instead. I also use my square springform (love that pan!!) to make it easier to cut into more pieces evenly. I had some cream cheese frosting from cookies left over also so filled in the top for decorating. It made a very nice contrast.

CREAMY SWEET & SOUR BACON DRESSING

BOILED SALAD DRESSING
now known as Creamy Sweet and Sour Bacon Dressing


2 egg yolks
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1/2 teaspoon butter
1/3 cup vinegar
1/3 cup water
2 tablespoons sugar
4 slices bacon, crumbled small

  • Beat egg yolk thoroughly.
  • Sift dry ingredients together and add to the egg yolk mixture, mixing well.
  • Gradually and alternately add the vinegar and water.
  • Cook in double boiler until thick and creamy. Can be cooked directly over flame, but must be watched carefully and stirred constantly.
  • Add butter, beating smooth.
  • Remove from heat.
  • Add bacon pieces.
  • Store in refrigerator.

adapted from original recipe (page 106) ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

MACHO CHICKEN ROJO

MACHO CHICKEN ROJO
4 skinless, boneless breasts, browned and shredded
2 cups red enchilada sauce
juice of 1 lime,
1 small can green chiles
1 large bunch green onions, sliced
1 can rotel tomatoes
2 teaspoons minced garlic, jar
1 cup long grain rice
1 cup cheese

  • Mix all together
  • Bake 1 hour at 360 degrees

APRICOT PORK CHOPS & SCALLOPED POTATOES

As I bring my old recipes over to the new blog I’m evaluating each one on their merits and taking new pictures as necessary.  There are a few (very few) recipes though that I’m re-evaluating as to whether I would ever even make them again.  I’m trying to only post things here that would be served at my table again in the future.
The following recipe was originally tried and posted as a Pork Chops and Scalloped potatoes done in the crock pot with cherries.  While it was okay, but not something we would make again, the recipe itself still had merit so I adjusted the recipe yesterday and tried it again and VOILA we have a recipe I will serve again and again!  This recipe will also work with thinner pork chops as well.

APRICOT PORK CHOPS & SCALLOPED POTATOES
4 bone in pork chops
8 apricots, washed, pitted and sliced thin
3 large potatoes, scrubbed and sliced thin
1 bunch green onions, sliced thin
1/2 cup heavy cream
3 tablespoons butter
3+ tablespoons Wondra flour
1/8 cup sugar
finely grated cheddar cheese
salt and pepper to taste

  •  Lay apricots in a single layer in a baking dish and sprinkle with the sugar.  Set aside for an hour or so.
  • Save you nicest looking apricot pieces to lay on top of pork chops. Puree the rest.
  • In a small sauce pan melt the butter.  Whisk in 3 tablespoons of Wondra flour until golden.
  • Gradually add the cream, stirring continuously until smooth.
  • Gradually add in half or more of the apricot puree.
  • Preheat oven to 325 degrees.
  • Spray an 11×7 baking dish with non-stick cooking spray.
  • Start layering potatoes into the bottom of baking dish, salt and peppering with a dusting of flour and sprinkled with green onions and grated cheese between layers.
  • Once all the potatoes are layered, pour 2/3 of your sauce over the potatoes and allow it to dribble and settle  into all the cracks.
  • Lay pork chops on top of sauce in a single layer.
  • Arrange reserved apricot pieces on top of pork chops.
  • Add remaining puree to remaining sauce and whisk until smooth. 

  • Carefully pour over pork chops.
  • Cover with lid.
  • Bake 1 – 1 1/2 hours (depending on thickness and doneness of chops and potatoes.) Remove lid last 15 minutes.  Potato layer will be bubbly.