BAKED PARMESAN CHICKEN ~ BLOG 365.97

BAKED PARMESAN CHICKEN
4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1/3 cup FINELY shredded Mozzarella cheese
1 cup Marinara sauce

  • Preheat oven to 375°.  
  • Wash and dry chicken.
  • Spread marinara sauce in LIGHTLY greased 9×13 baking dish.  
  • Combine the remaining ingredients into a paste.
  • Spread the paste evenly on the chicken breasts.  
  • Bake uncovered for about 30 minutes or until the chicken is cooked through.
  • Top with Mozzarella cheese and bake 5-10 minutes more until the cheese is golden brown.
  • Spoon desired amount of sauce over chicken before serving.

Originally posted 6-1-2012 ~ Updated 4-7-23

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

HERBES de PROVENCE TOP SIRLOIN FAT CAP ~ BLOG 365.94

HERBES de PROVENCE TOP SIRLOIN FAT CAP serves 6
Cook Time: 35 minutes     Total Time: 1 hour 35 minutes

1.5-2 pound top sirloin cap roast
3-4 garlic cloves, FINELY minced
2 1/2 teaspoons kosher salt
1 tablespoon herbes de Provence
1 tablespoon avocado oil

  • Set a roasting rack inside a rimmed baking sheet and set aside.
  • Sprinkle the salt over the garlic and form mixture into a paste.
  • Stir in the herbes de Provence and the oil, mixing all together. 

  • Remove steak from packaging and pat dry.
  • Score the fat cap—cut diagonal lines across the surface of the fat in both directions so you have a cross-hatched pattern. Take care not to cut down into the roast itself.
  • Rub the meat all over with the rub.
  • Let the meat sit for 30 to 60 minutes to take the chill off and absorb the flavors of the rub.

  • Preheat oven to 375°.
  • Place a large cast-iron skillet over medium-high heat and add enough avocado oil to coat the bottom of the pan.
  • Place the meat, fat cap side down, in the pan and sear for about 3 minutes.
  • Flip and sear on the other side for an additional 3 minutes.
  • Transfer the roast to the prepared baking sheet and place in oven.
  • Roast for about 15-20 minutes per pound, or until an instant-read meat thermometer registers 140°.
  • Remove from oven and rest for at least 15 minutes before slicing and serving.

And for a bit of trivia, the consolidated history of Herbes de Provence. At first this herb blend originated in the Provence region in the south of France and just described a general multipurpose mixture of herbs grown in the Provençal region during the summer.

Then the blend grew in popularity and became a more defined herb mixture in the 1960s when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking.

Julia Child is credited with defining the mixture into what we know today and adding it to the culinary lexicon of chefs all over the world. It was in the 1970s that the French brand Ducros began packaging and selling the herbes de Provence spice mix to customers overseas.

Today you can purchase premade herbes de Provence in grocery stores by many different brands, but making your own is super easy and allows you to personalize the blend of herbs and spices to fit your personal taste or the specific dish you’re cooking. Here is my preferred combination of herbs and spices.

Herbes de Provence

1 1/2 tablespoon FRESH dried thyme
1 tablespoon FRESH dried basil
1 tablespoon FRESH dried rosemary, crushed in a spice grinder
1 1/2 tablespoons FRESH dried tarragon
1/2 teaspoon FRESH dried marjoram
1 teaspoon FRESH dried oregano
1 bay leaf, crushed

  • Add all of the herbs and spices in a mixing bowl and stir until combined.
  • Store your mixture in an airtight container and use it to season ALL of your favorite dishes.

 

HAPPY HOMEMAKER MONDAY with MENU PLANS week 14 of 2023 ~ BLOG 365.93

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I bet you’re tired of hearing me tell you about YET ANOTHER winter storm blowing through 😀 But here we are in April and YET ANOTHER winter storm is blowing through! The news said this was the coldest March since 1954 and April is shaping up to follow. We are supposed to get cold and snow through Tuesday and then it looks like we MIGHT actually get a taste of spring around here.

Unfortunately, we have to go to a specialist appointment this morning an hour north of here. With the snow predicted we have actually packed a bag as a JUST IN CASE we get there and have trouble getting back.

We did have our garage sale this past weekend despite the weather (oh my we were sooooooo cold even in the actual garage with ALL the weather changes that kept blowing through) and did pretty well with it, but I’ve been wearing 3-4 layers EVERY day and at least through Tuesday will be no different.

COMPLETELY EXHAUSTED best describes where I’m at right now! I’m going to try and take some time for myself this week, but with so many things going on it may be hard to find that time.

A dear friend who care takes for her mother is a bit blue because of the progression of her mother’s condition and I worry about her – she tends to have way too much on her plate, but I’m keeping her and her mother in my prayers. She is actually going to be able to get away for a few days of warmth and sunshine and I hope that brightens her smile.

Another dear friend is under the weather with a troublesome stomach bug and she too has WAY too much on her plate also care taking for her husband, a move to a new house that needs everything and multiple Eagle’s projects!

Yet another friend from the Eagles collapsed at church yesterday morning and has been airlifted to another city for surgery this morning for a blockage to the brain. 🙁 I’m keeping her and her family in my prayers for a successful surgery and quick recovery. She was going to be cooking Friday night dinner at the Eagles. I was asked to fill in for her so will be making a grocery run this week that wasn’t planned, but I’m glad to be able to help out in this small way. I’m going to make a baked Chicken Parmesan with Fettuccine Alfredo with a Pineapple sour cream cake for dessert.

Hot water and a baby food squeeze pouch as we get out the door.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a load of sheets and towels to do as well as quite a bit of ironing that I’ve been putting off because they are all spring clothes I can’t wear yet anyway 😀 I also need to do a deep clean to put the house in order after the garage sale. Just about everything left from the garage sale needs to be boxed up and is being donated to the Eagles for their yard sale that will take place while we are at hubby’s family reunion. All the proceeds will be going to their scholarship fund.
  • GROCERIES & ERRANDS After hubby’s appointment today we will do lunch, and a few errands as well as  the Eagle’s Chef Store shopping before heading home. I’ll do the shopping for Friday’s dinner while I’m in our local town doing the rest of the Eagle’s shopping on Wednesday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Other than the obvious bills that need paid, the roof leak and cat/house sitting for the neighbors MUCH of what was planned for this week will probably in ALL reality wait until next week. I also need to get caught up on the BLOG 365 recipe posts that are missing.
  • RECIPE RESEARCH & MENU PLANNING HA HA I’m so far behind I may never catch up 😀

WHAT’S ON THE DVR/TV
  • CABLE This week was so busy with preparing for the garage sale every night that we were lucky to get NASCAR and an old Ernest Borgnine movie watched.

I am in between books right now, but will choose one while hubby is driving this morning. 😀
4/3 MONDAY
4/4   TUESDAY
4/5 WEDNESDAY
4/6 THURSDAY
4/7   FRIDAY
4/8 SATURDAY
4/9   EASTER SUNDAY
DINNER
 CHICKEN TETRAZZINI
 PB&J PORK SANDWICHES, SOUTHERN BLACK-EYED PEAS & DUTCH COLESLAW
 BALSAMIC CAPRESE CHICKEN with POTUGESE DRESSING
 STEAKHOUSE BAKED POTATOES
CHICKEN PARMESAN, BAKED FETTUCCINE ALFREDO
 HOLIDAY CHICKEN and
 HAM, LOADED TWICE BAKED POTATO CASSEROLE and GLAZED CARROTS
DESSERT
 
 
BANANA PINEAPPLE SOUR CREAM CAKE
LIMONCELLO CHEESECAKE

The kittens trying to huddle together and stay warm in this long term cold. Looks like we finally have a foster in place for them.

I was so busy last week that I didn’t get much accomplished blog wise so will be doing the same links as last week.

CHOCOLATE SNAPS ~ BLOG 365.90

CHOCOLATE SNAPS yield 2 dozen cookies
Adapted only slightly from Cook’s Country

With crisp edges, chewy centers and crunchy sugary crackled tops these cookies are always a hit, but never more so than at holiday time.

14 tablespoons unsalted butter, melted and cooled (168 grams)
1 1/2 cups plus 2 tablespoons all-purpose flour (230 grams)
3/4 cup Ghirardelli unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups packed dark brown sugar (300 grams)
1 tablespoon PURE vanilla extract
1 LARGE egg plus 1 LARGE egg yolk
1/3 cup granulated sugar

  • Preheat the oven to 350°.
  • Line two baking sheets with parchment paper or SILPAT mats.
  • Melt your butter and allow it to cool.
  • Whisk together the flour, cocoa, baking powder, baking soda and salt together in a bowl.
  • Whisk together brown sugar, vanilla, and melted butter until no lumps remain, scraping down bowl as needed.
  • Whisk in whole egg and egg yolk until smooth.
  • Stir in flour mixture JUST until combined.
  • Layer granulated sugar in a shallow bowl; set aside.
  • Roll 2 tablespoons dough at a time into cookie balls.
  • Roll each cookie ball in the granulated sugar to coat.
  • Arrange dough balls evenly on prepared sheets.
  • Press each ball flat until they are 2 inches in diameter.
  • Evenly sprinkle remaining granulated sugar over cookies.
  • Bake 15 minutes – 1 sheet at a time – until cookies are slightly puffy and edges have begun to set (cookies will look raw between cracks and seem undone AND THAT’S OKAY), rotate sheet halfway through baking time.
  • Let cookies cool on sheet for 5 minutes.
  • Transfer to wire rack.
  • Let cookies cool completely.

ROUND UP RIBS ~ BLOG 365.89

ROUND UP RIBS

More and more of my FAVORITE recipes are adapted from Taste of Home recipes that just looked too good to pass up. With this recipe the overnight chilling allows the seasonings to meld well with the meat.

This recipe may have has its original roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province, but it’s now a Pacific Northwest as well as a midwest favorite in our family.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, FINELY minced
1 tablespoon sugar
2 teaspoons PAMPERED CHEF salt & vinegar seasoning
1 tablespoon sweet Hungarian paprika
2 teaspoons white pepper

  • Preheat oven to 325°.
  • Rub ribs with garlic and place in a roasting pan.
  • Bake, covered, until tender, about 2 hours.
  • Mix sugar, salt and vinegar seasoning, paprika and pepper.
  • Sprinkle evenly over ribs.
  • Remove from pan; cool slightly.
  • Refrigerate, covered, 8 hours or overnight.

SAUCE
2 tablespoons butter
1 small onion, FINELY chopped
1 cup jalapeno ketchup
1/4 cup packed brown sugar
Juice of 1 LARGE lemon
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper

  • In a small saucepan, heat butter over medium heat.
  • Add onion and saute onion until tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cooking uncovered 8-10 minutes, until thickened, stirring frequently.
  • Brush ribs with some of the sauce.
  • Grill, covered, 12-15 minutes over medium heat until heated through.
  • Turn occasionally and brush with additional sauce.
  • Serve with remaining sauce.