Sunday, September 27, 2015

Panko Parmesan Crusted Chicken

I spent the morning enjoying my coffee and moving at a snail’s pace. Sadly, the clock moved much faster than I did and I didn’t make it to church. My husband and son went (dear daughter had to work), so I decided to start in on lunch before they got back so everyone wouldn’t be huddled around and staring into the fridge after the service was over.

I threw together this simple and tasty recipe and wanted to share it with you J

Panko Parmesan Crusted Chicken

8 chicken tenders, thawed
1 ½ c. Panko bread crumbs
1 c. freshly grated Parmesan cheese
2 ½ tsp. salt-free herb seasoning blend
2 eggs (similar recipes call for mayonnaise, but I'm not a mayo kinda gal)
Dash of milk
Olive oil

Preheat oven to 400 degrees.

Drizzle a little olive oil on baking pan and set aside. In medium bowl combine Panko, Parmesan cheese and herb seasoning. Stir to mix well.

In separate bowl, beat eggs with milk.

Dredge chicken tenders first in egg then coat in bread crumb and cheese mixture. Completely coat each thicken piece and place on baking pan. Drizzle each with a little more olive oil. Bake about 45 minutes or when chicken is completely cooked inside and brown on top.

I served mine with wild rice.


Tuesday, September 8, 2015

Beef and Broccoli

I absolutely love the combination of beef and broccoli all wrapped up in a wonderful sauce. I've made a similar recipe in the past but this time I used a little more meat and had to adjust the recipe accordingly. Try this one once and you'll be hooked, I promise. :)

What you'll need
1 to 1 1/2 lbs of either flank steak or very thin cut of beef cut into strips
3-4 c. broccoli florets
3 1/2 tsp. cornstarch
3 Tbsp. water
1 tsp. garlic powder
1 1/2 tsp. ginger
1 small onion sliced
1/2 c. low-sodium soy sauce
2 1/2 Tbsp. brown sugar
1 Tbsp. canola oil (or vegetable oil)
2 tsp. sesame oil
Cooked rice

Combine combine, water, cornstarch and garlic powder in a medium-sized bowl. Whisk until smooth. Add meat strips and toss to coat.
In a large skillet or wok, heat canola oil and sesame oil. Add meat to hot oil and cook until done. Remove meat from pan. Stir in broccoli and onion (add a little more sesame oil if necessary).
Meanwhile, combine soy sauce, brown sugar and ginger in bowl. 
Return meat to pan and pour soy sauce mixture over meat and broccoli. Bring to boiling then reduce heat. Cook and stir.
Serve over rice.


Sunday, September 6, 2015

Simple Skillet Breakfast

This is a typical Saturday morning breakfast for me and my husband. We are early risers, even on Saturdays, and after about our 2nd or 3rd cup of coffee, we’re hungry.

I happen to be of Portuguese descent but unfortunately, my love of Linguica is about the extent of my knowledge concerning all things Portuguese. I just know that this recipe paired with some melon and grapes on the side is the perfect way to spend a Saturday morning with the love of my life AND it even works well for a quick dinner, too.

Skillet Breakfast

1 Linguica Sausage, cut lengthwise, quartered and diced
1 ½ c. frozen hash browns or O’Brien potatoes
4 eggs (beaten with a little milk)
2 green onions, diced
¼ c. diced red bell pepper
8 oz. can diced green chilies
1 Tbsp. canola oil
1 Tbsp. butter
½ c. sharp cheddar cheese
Salt and pepper

Brown diced sausage in pan over medium heat. (I used a 10 in. cast iron skillet for this and did not add any oil). Remove from pan after fully cooked.

In same skillet, heat canola oil. Pour in potatoes. Stir and cook. Once potatoes are browned and tender drain on paper plate or paper towels.

To the same pan, add butter. Once melted, add diced green onions and bell peppers. Add a little salt and pepper and saute. Mid-way through cooking veggies, add diced green chilies and continue cooking and stirring (about 5 minutes or so).

Return sausage and potatoes back to pan and combine well. Pour beaten eggs over entire mixture and turn heat down to low. Allow eggs to cook stirring occasionally and turning over with spatula.

Top with cheddar cheese. Serve while hot.


Saturday, September 5, 2015

Mini Chocolate Pies with Almond Crust

I have a chocolate cheesecake recipe I’ve been using for years. I have no clue where the original one came from, but I’ve tweaked it a little here and there and now it’s just…well, to be honest…it's heavenly J

In fact, I used it for the filling in the little chocolate cups you see in my header up top. Well, I made this a couple weeks ago. I used store-bought chocolate cups and just piped the chocolate cheesecake filling in each cup but there are only 12 cups in a package and I had lots left over.

So….I found these adorable little paper baking “pans” at the grocery store and used them for the extra filling. Only problem was, what to do for a crust?

I grabbed some almonds (plain) from the freezer and came up with something that I KNOW I’m going to use again and again….and again! The combination of smooth, creamy, dreamy chocolate paired with the nutty wonderfulness of this crust just put dessert time at a whole new level.

Seriously, you gotta try this.

Almond Crust
1 cup plain almonds
½ c. all-purpose flour
¼ c. butter, melted
½ c. sugar
Pinch of salt (optional)

Preheat oven to 350 ° 
Place almonds in food processor and pulse until very fine. Add flour, sugar and salt and pulse until combined. Drizzle in melted butter and pulse. Scrape down sides and make sure all ingredients are combined.

Transfer crumb mixture to baking pan(s) and press firmly and evenly on bottom of pan. Bake at 350 for about 12-15 minutes or until golden brown. Remove from oven and let cool.

No-Bake Cheesecake Filling
8 oz. pkg of semi-sweet chocolate baking squares (unwrapped)
4 Tbsp. butter
½ c. sugar
1 tsp. vanilla extract
8 oz. pkg. cream cheese, room temperature
1 regular container of whipped topping, thawed

In microwave-safe bowl, melt chocolate, sugar and butter. Stir until smooth. Let cool slightly. Add vanilla. In separate bowl, beat cream cheese with electric mixer until fluffy. Add cream cheese to chocolate mixture and mix until blended. Fold in whipped topping until completely mixed well.

I used a piping bag for my mini pies, but you could also spoon it in and finish the top with a cute swirl – it’s up to you J


Friday, September 4, 2015

Mini Zucchini Bites

So, I bought a donut pan thinking it would be fun to see what kind of donuts I could make. I "dreamed up" a recipe and apparently missed a couple key elements (shuffles feet and bites lip). Anyway, going back to square ONE, I decided to try to think up a healthier use for my pan but while chiseling out my creation with a knife, I moved on to my familiar and trusted mini-muffin pan instead. :)

I made a batch of zucchini cakes/patties recently and wasn't entirely happy with the way they turned out, so I changed up the recipe a bit and came up with this. Super good and flavorful and I WILL be making these again....in my mini-muffin pan. :)

1 med. zucchini
1 med. carrot
2 Tbsp. diced yellow onion
1 garlic clove, minced
½ c. freshly grated Parmesan cheese
1 egg
Dash of milk
2 tsp. dried oregano
1 tsp. salt
1-2 tsp. black pepper
2 cups Panko bread crumbs
Non-stick cooking spray

Preheat oven to 375 degrees.
Spray mini-muffin pan with cooking spray.

Peel and grate zucchini and place in medium bowl. Grate carrot and add that to zucchini. Add diced onion, garlic and oregano, salt and pepper. Mix well.

In small bowl, lightly beat the egg, flour and dash of milk. Pour egg mixture over veggies and mix well until combined. Stir in Parmesan cheese and Panko bread crumbs.

Fill each muffin well with the zucchini mixture. Bake approximately 25 minutes.


Tuesday, September 1, 2015

Teriyaki Turkey Meatballs

So, these happened tonight and my kitchen smells amazing!

Yes, these taste as good as they look, LOL. I used a standard-sized ice cream scoop for these meatballs and I think I will make them smaller next time. They are wonderful.

This is not my recipe, however. I found this recipe here. Very simple to make and oh-so yummy!