Homemade Shake and Bake Chicken

Homemade Shake and Bake ChickenWe are chicken lovers at our house. Well most of us anyway. Our 14-year-old, nicknamed Little Floating Feather by my mother in law, is a vegetarian. So she doesn’t get to enjoy it, but for the rest of us this is one of our favorite meals. One reason we began eating more chicken is because of the high price of ground beef.

I like this recipe because I can put it in the fridge in a container and use it up to 5 times. I am able to use my batches for about 6-8 weeks. Continue reading “Homemade Shake and Bake Chicken”

Baked Eggs in Tomato Parmesan Sauce

Baked Eggs in Tomato Parmesan Sauce

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Eggs are one of my husband, David’s, favorite foods.  He craves eggs the way I crave chocolate.  So I saw this Martha Stewart recipe and knew he would love it.

Ingredients:

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • ¼ cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions:

Preheat oven to 350 degrees.  Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium heat.  Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes.  Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil.  Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes.  Season tomato sauce with salt and pepper.

Divide tomato sauce among bowls, reserve 1 cup.  Crack 2 eggs into each bowl.  Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

Notes:

This was delicious as is but I plan to make a few changes next time.  I’ll add vegetables and divide the mixture among six ramekins instead of four.  It was a lot of tomato!  If you can’t get enough tomato, you’ll like it as is. If you prefer a little less tomato, adding the vegetables and possibly more cheese will make it even better.

Baked Eggs in Tomato Parmesan Sauce

recipe from www.marthastewart.com

Butterfinger Cookies

Double Chocolate Cookies & Butterfinger Cookies

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If you love Butterfinger candy bars and you love cookies, you’re going to LOVE this recipe for Butterfinger Cookies.  These are delicious!!!  And in case you’re wondering, the chocolate cookies are called Double Chocolate Cookies and are made with a devil’s food cake mix.  You can find that recipe here.

Ingredients:

  • 3-1/2 cups all purpose flour
  • 1-1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 1-3/4 cups (10-oz. package) Nestle Butterfinger Baking Bits (1)

Directions:

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl.  Beat sugar and butter in a large mixer bowl until creamy.  Beat in eggs; gradually beat in flour mixture.  Stir in Butterfinger baking bits.

Drop by slightly rounded tablespoons onto ungreased baking sheets.

Bake 8 to 12 minutes or until lightly browned (2).  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 4 dozen cookies.

Notes:

(1)        If your store doesn’t carry Butterfinger Baking Bits, you can get the same results by buying Butterfinger candy bars and breaking them into small pieces.  The pieces in the  bag were not tiny pieces – they were more like small chunks of irregular sizes.

Butterfinger Bits

(2)        My cookies were done after 10 minutes.  Be sure to watch the cookies starting at 8 minutes so you don’t overcook them.

 Recipe from Nestle

One Minute Oatmeal Bread

1 Minute Oatmeal Bread

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Since David started eating gluten free, he’s had a hard time getting enough calories.  He found this recipe for One Minute Oatmeal Bread and he’s been making it at least once a week for a while now.  It’s usually his evening snack.

Every time I see him eat it, he has a different topping.  This one was topped with peanut butter, honey and bananas.  Seriously, it’s always different based on what’s in the refrigerator.

It really is quick and easy and very satisfying.  If you’re interested in the recipe, you can find it at katescarlata.com.

Let me know what toppings you come up with.

Salmon Patties with Parsley Mayo

Salmon Patties with Parsley Mayo

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Baked salmon is good and good for you, but sometimes you just need a little something different.  These Salmon Patties with Parsley Mayo were a nice break and tasted great.  I’ll definitely be making these again.

Ingredients:

  • 3 5-oz. pouches skinless, boneless pink salmon (1)
  • 1/2 cup panko bread crumbs
  • ½ cup finely chopped red sweet pepper
  • ½ cup finely chopped green onions
  • 1 egg, lightly beaten
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoons finely chopped fresh parsley (2)
  • 1 tablespoons lemon juice or white vinegar
  • 1 teaspoon bottled hot pepper sauce (3)

Instructions:

In a medium bowl, combine salmon, bread crumbs, sweet pepper, green onions, egg, two tablespoons of the mayonnaise and mustard.  Shape into eight 2-1/2-inch patties (about 1/3 cup each).

Coat a very large nonstick skillet with nonstick cooking spray.  Heat over medium heat.  Add patties; cook 4 to 5 minutes or until browned.  Coat patty tops with nonstick cooking spray; flip.  Cook 4 to 5 minutes more or until browned and cooked through (160 degrees).

For parsley mayo, in a small bowl stir together the remaining mayonnaise, parsley, lemon juice and hot sauce.  Serve with patties.  Makes 4 servings.

Notes:

(1)        I used 3 cans of salmon.  Later I realized the difference.  The pouches don’t have any liquid whereas the cans do. So if you use cans, be sure to remove as much of the liquid as you can.

(2)        I don’t normally use fresh parsley but I did in this case. Dried parsley would work, too, though.

(3)        We don’t like things hot so I probably only used 1/8 or ¼ of a teaspoon of hot sauce and it still gave it a kick.

Recipe from Better Homes and Gardens Magazine
October 2015 

Stewed Peppers and Tomatoes with Eggs

Stewed Peppers & Tomatoes with Eggs

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David LOVES eggs so he really liked this recipe.  Since I wasn’t eating it, I only made a half batch which made 2 servings.  He had the second serving another night.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 each red and orange bell pepper, quartered lengthwise, then sliced crosswise
  • Kosher salt and pepper
  • 4 cloves garlic, finely chopped
  • 1 28-ounce can whole tomatoes
  • 8 large eggs
  • chopped cilantro, for serving
  • 4 slices toasted bread

Directions:

Heat the oil in a large skillet, add the onion and cook, covered, for 4 minutes.  Add the peppers, season with ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.  Stir in the garlic and cook for 1 minute.

Crush the tomatoes with your hands and add to the skillet along with their juices.  Bring to a boil, then reduce heat and simmer until the mixture has slightly thickened, about 5 minutes.

Make 8 small wells in the sauce and carefully crack an egg into each one.  Cover and gently simmer for 6 minutes.  Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks.  Sprinkle with chopped cilantro, if desired, and serve with the toast.

From Woman’s Day Magazine
October 2015