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Showing posts from March, 2011

Oven-fried Chicken Parmesan

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I’m a big fan of fried chicken but it takes a while to fry and leaves me with a greasy mess in the kitchen.  The next best thing is oven-fried chicken.
It probably wasn’t a “pretty” dish setting on our dinner table but it made up for it in good taste.  I’m not saying this is as delicious as deep-fried chicken but it’s healthier and was really moist and delicious.  The breading makes the chicken juicy on the inside and crisp on the outside.  And it’s not greasy!
If there is any leftover, it’s great the next day cut up in a salad!
Oven-fried Chicken Parmesan
Ingredients:
¾ cup breadcrumbs ¼ cup grated Parmesan cheese ¾ teaspoon salt ¼ teaspoon garlic powder ½ teaspoon pepper 4 boneless chicken breasts, skin removed 1/3 cup butter, melted
Method:
Combine first 5 ingredients. Dip chicken in melted butter. Dredge in breadcrumb mixture. Place in a greased baking dish. Bake at 350 degrees for 30-35 minutes or until tender.
ENJOY!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and coo…

Easy, Easy Potato Pancakes

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We allrelish potato pancakes but, I usually dreaded making them ~ I knew there would be blood from the shredding.  Not any more!
Bill and Bubba have been asking all winter how much longer do they have to wait for me to make potato pancakes and now that it’s spring, I finally made them.
I thought about using frozen shredded potatoes but they need to be thawed and dried well before using, which still leaves them with excess moisture.   Then I recalled seeing green bags of fresh potatoes in the dairy case at the market.  Eureka!  “Simply Potatoes” makes Shredded Hash Browns!  Perfect!
 It only took making stops at 3 stores to find a couple of bags which to me is way better than shredding potatoes on a grater and seeing my fingers shredded. And, no way would I use a mandolin; it was too scary for me and was stashed in the garage after one use because I can be a “kitchen klutz”.  So, that makes me a “chicken kitchen klutz”, I guess!
These potato pancakes were a scrumptious hit!  This is a si…

Easy Enchilada Casserole

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I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients. 



This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off. 
If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends.  There is definitely enough to feed several people!



Easy Enchilada Casserole
Ingredients:
2 pounds ground beef 1 large onion, chopped 1 tablespoon garlic powder 2 tablespoons chili powder 1 teaspoon cayenne pepper 1 dozen flour tortillas 1 pound grated sharp cheddar cheese, divided 1 (15 ounce) can black beans, rinsed and drained ½ cup chopped green olives 1 can cream of mushroom soup 1 can cream of tomato soup 2 (4 ounces) can diced green chiles 1 (10 ounce…

Potatoes and Turnips with Bacon

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It’s still chilly in this area and I’m still cooking heartier dishes even though spring is officially here now.  Turnips just may be the most underrated of vegetables.  If you aren’t crazy about them, I hope this recipe will change your mind!


Pairing turnips with potatoes is like a marriage made in heaven!  With one bite, you can have the subtle bitter, yet slightly sweet taste of the turnip and the earthy flavor of the potato.  Let them mingle with salty smoky bacon and they ooze an intense goodness.
This is a simple recipe with the wine vinegar and sugar adding a tasty sweet/sour sauce to the vegetables and bacon.  There are a lot of pleasant flavors going on in this recipe and here’s hoping you give it a try ~ it’s a cinch to make!
Potatoes and Turnips with Bacon
Ingredients:
1 tablespoon red wine vinegar 2 teaspoons sugar 5 slices bacon, cut into 1/2” pieces 1 small onion, diced 3 garlic cloves, chopped 1 pound turnips, peeled, cut into 1” chunks 1 pound small red potatoes, cut into 1” chunk…

White Bean Soup with Andouille Sausage and Spinach

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I swoon over white bean soup and this recipe for it is fantastic!

I swoon over white bean soup and this recipe for it is fantastic! Bean soup was at the top of the list of my favorite meals when I was young and still is today.  When I was a kid, I loved to be at Grandma’s for Saturday supper since she served bean soup; generally with a ham bone, every Saturday evening year round ~ along with cornbread and iced sweet tea.
Sometimes, I like bean soup jazzed up and spicy.  So, this time I cooked it with andouille sausage.  Bill bought links of it at our great Italian meat market the other day and it has been driving me crazy; smelling the aromatic flavors every time I opened the refrigerator so I could hardly wait to cook it in this soup.  The rich spicy flavor of the sausage is Cajun all the way and a great addition to the beans.  And since I like spinach almost as much as Popeye does, I included a whole bag of it in the soup. 
It’s a tasty soup for supper any evening, plus the dried bea…

Chicken Breasts in Sour Cream Sauce

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There was no doubt in my mind that sooner or later I’d do this and I didn’t let myself down!  The chicken baked, I took it out of the oven and snapped some photos of it in the baking dish.  Then I gobbled the chicken down before I realized I did not take a photo of it with the succulent mushrooms on a plate.  Sometimes I just get too wrapped up in the eating and forget what I’m supposed to be doing! Yum ~ the appeal of sour cream! It gives food a great tang and was just right for the chicken when I served it over rice; noodles work just as well.  If you’re afraid of the fat content in sour cream, try low-fat sour cream or even yogurt with this recipe. This dish is simple and good ~ turning the chicken into a saporous dish!



Chicken Breasts in Sour Cream Sauce
Ingredients:
3 or 4 chicken breasts 8 ounces sliced fresh mushrooms 1 cup sour cream 1 cup dry white wine or chicken broth (I use wine) ½ teaspoon salt 1 teaspoon paprika ½ teaspoon McCormick’s Seasoned Pepper
Method:
Place sour cream, chicke…

Supreme Salmon Patties and Matthew and Coco

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First off:  for those of you who have asked about our adorable grandson Matthew, I thank you so much for thinking of him!


Matthew is 4 weeks old now, weighing in at 8 pounds, 6 ounces and is a sweet delight.  That’s Daddy holding him in the picture and his babysitter Coco supervising. 
Kathy brought 2 adorable Soft Coated Wheaten Terriers along with her when she married our son Matt.  Coco, the younger one, is amazing with the baby!  She leaves Matthew’s side only for the essentials and tries her best to get her licks in every chance she gets.  When we hold Matthew, the look on her face begs us, “Please let me have him ~ I know I could do better!”  I know Matthew and Coco will be best friends as Matthew grows up, and Bella also, who leaves the babysitting to Coco most of the time. 
Now for a great dish I hope you all will enjoy:
I guarantee you’ll like these salmon patties if you adore salmon the way I do!
This recipe is from an old friend and it is chocked full of flavorful ingredients …

Crisp-Crusted Catfish

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We really enjoy a meal of crisp-fried catfish with a couple of hush puppies on the side at a fish fry, but my taste buds told me this recipe is a great alternative without all the calories and fat. 
People probably avoid eating baked catfish because they think it will end up “mushy” or “fishy.”  That’s definitely not the case with the farm-raised catfish baked using this recipe as it has the delicious crunch of batter-fried catfish on the outside, while being succulently tender on the inside with a flavor to die for.
This simple recipe is from Cooking Light Cookbook.  The catfish gets a double dose of flavor from the ranch dressing and Parmesan-cornmeal coating. 

Crisp-Crusted Catfish
Ingredients:
2 tablespoons light ranch dressing 2 large egg whites 6 tablespoons yellow cornmeal ¼ cup grated fresh Parmesan cheese 2 tablespoons flour ¼ teaspoon ground red pepper 1/8 teaspoon salt 4 (6-ounce) farm-raised catfish fillets Cooking spray Lemon wedges
Method:
Preheat oven to 425 degrees. Combine dressing …

Mexicali Hamburger Bake

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I’m hooked every time I see the word “cornbread!”



This recipe combines one of the great flavors of the South ~ cornbread ~ with spicy Mexican flavors.  It’s exactly like having salsa with your cornbread and meat. 
I came across this in my Better Homes and Gardens Cookbook and couldn’t wait to try this homey quick recipe.  It’s a zippy ground beef dish with the added goodness of tomatoes, corn and cheese.  Covering it all is a smooth layer of corn bread. 
If you like cornbread and Mexican food, you’ll like this spicy dish!





Mexicali Hamburger Bake
Ingredients:
1½ pounds ground beef 2 tablespoons chili powder 1 tablespoon garlic powder ½ teaspoon salt ½ teaspoon pepper 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained 1 cup frozen whole kernel corn, thawed 1 cup shredded Mexican-style cheese, plus 3 tablespoons for topping

For corn bread topping:
½ cup yellow cornmeal ½ cup flour 1¼ teaspoons baking powder 1 tablespoon sugar ½ teaspoon salt 1 egg, lightly beaten 2/3 cup milk 2 tablespoons v…

Braised Beef Shanks with Mushrooms

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It’s a shame that the simpler cuts of meat are often the ones that are neglected by the food TV shows, restaurants and then by home cooks also,  who pass over the not so fancy cuts of meat in their market.  Cuts such as beef shanks are not only economical (mine were 89 cents per pound); they render inviting delectable flavors when cooked properly.  

Braising is a great way to cook tougher cuts of meat.  Braising is done by browning the meat on both sides in a hot skillet.  This helps to seal the moisture inside the meat.  Then the meat is placed in Dutch oven or pot with a lid and cooked with some liquid on low heat for a long time.  The result is a juicy, tender dish with savory rich flavors.
There are no shortcuts here with cooking time.  Just like the turtle, the long slow cooking wins the race.  It’s the lengthy cooking time in the pot that allows the meat and vegetables to coalesce into robust flavors.  Bill and I devoured his dinner with gusto.  The meat was so tender it fell off …

Chicken and Wild Rice Hotdish

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Have you heard of a “hot dish?”  This dish is Midwest all the way!

It’s simply a baked casserole containing a starch, meat, vegetables and canned soup that here in the Midwest we call a “hot dish.”  The history of a hot dish goes back to the days when “budget-minded” wives needed to feed their families as well as their congregations in the church basement.   

This chicken and wild rice dish combines great texture and flavor and really hits the spot.  It’s a versatile recipe to which you can add a cup of chopped celery, a can of sliced water chestnuts and a cup of walnuts or almonds, if you like.  Or, add a can of French style green beans, chopped green pepper or a cup of cheddar cheese.  I keep it pretty simple with few ingredients.  
It’s that time of year when we need a hearty entree like this to warm us up after being out in the cold weather.  It’s a delicious hot dish that’s just as delicious left-over! Chicken and Wild Rice Hot Dish
Ingredients:
4 skinned and boned chicken breasts 1 cup…

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I want to enjoy my life, and food is a big part of it.

~ Gwyneth Paltrow





Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009