Monday, June 18, 2018

Chicken Parmesean meatballs

The recipe is the closest to Chicken Parmesan as you can get without frying.  Yes chicken Parmesan meatballs  or you can make a casserole using a 13x9 in baking dish.  

Quite honestly that thought just crossed my mind while I was typing.  A timesaver and great option. 

Simple to do and a possible suggestion for those who want to save time.  Begin by Spraying a 13x9  in baking dish with cooking spray.  

Layer half of the seasoned chicken mixture on the bottom pressing down firmly.  Next using fresh mozzarella layer a few slices covering all of chicken mixture.  Top mozzarella with remainder of chicken mixture using a large greased with cooking spray spoon.   Cover with aluminum foil and bake st 350 degrees for approximately one hour. (about 1 lb. of ground chicken) Remove from oven and top with marinara sauce and more mozzarella.  Bake uncovered or carefully broil until slightly browned.  Cheese should melt and sauce should bubble. 



  Enjoy!   

Now on to the chicken meatballs!

This is a small recipe so double it if you are using more ground chicken.





1 lb. ground chicken
1 tsp. Salt
Pinch or two pepper
1/2 cup garlic and herb breadcrumbs
1/2 cup Parmesan or Romano cheese
1 egg slightly beaten
1/4 to 1/3 chicken broth ( just enough to keep moist)
1/3 lb mozzarella cut in pieces( I used mozzarella sticks for convenience)
Sliced mozzarella for top(I shredded mine for my recipe)



Mix all those ingredients together adding broth a little at a time.

Set oven to 350 degrees.

Spray a medium size cookie sheet with cooking spray or olive oil.

Place filled meatball ( check photo)on cookie sheet.  Bake 15 minutes or less depending on size of meatballs.






Remove from oven and place in crockpot on low the chicken meatballs and your favorite sauce.

Cook on low approximately 3 hours or if cooking them on stove you should use a medium size Dutch oven cooking slowly about 1 hour.

Jarred or homemade Marinara works beautifully.

Happy cooking!




Chocolate zucchini bread

 

A wonderful recipe!  I had to re-post and share.

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

  It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it.    My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolately" and had some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite.  It is one of the best for sure!!  Enjoy! :)


I must have eaten 4 pieces.  I couldn't stop!!


A great cake to use plentiful zucchini


My helpful grandson


Oh so good chocolate chips


It was easy to remove from the pan.


Happy Baking and Cooking from my kitchen to yours,

M.J.




Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)


Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum




8/3/12 original 
7/26/13 

  

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Saturday, June 16, 2018

Favorite Recipes..

Re-Post.......Favorites

Over the past 5 years I have found the below posts to be some of the most popular ones viewed. Two great years of baking and cooking and sharing recipes for you and your family, hoping to make your time in YOUR kitchen a time for making great food memories more enjoyable.

Some of the links are not highlighted so you may have to copy and  paste the link in your browser to access.  I am sorry for any inconvenience this may have caused you.  


*****Here is the Most Popular Post!

Strawberry Blueberry Cobbler
Strawberry Blueberry Cobbler

After checking my blog posts it seems the second most viewed(2) recipe has been my own recipe for Italian seasoned Porketta (porketta).


Porketta


3. Aunt Alda's Cheesecake

 
Aunt Alda's Cheesecake Recipe

4. Italian Ciambellone

Italian Ciambellone


5. Roasted Pork, Spinach and Carrots



Roasted Pork and carrots



6. Two Lonely Apples and a Piecrust




Two lonely apples and a piecrust


7. Handy Kitchen Tools #3



 http://iliketobakeandcook.blogspot.com/2011/08/handy-kitchen-tools-3.html

8. Drop Noodles for Haluski

 

Drop noodles for Haluski

9. Italian Stuffed Meatloaf

 

  Stuffed Italian Meatloaf



10. Sweet BBQ Bake

 

 Sweet BBQ Bake


11. Bacon /Cheeseburger loaf


Bacon Cheeseburger Meatloaf

12.. Easy Bake Scones


 

Easy Baked Scones


13. Mom's Italian Macaroni and Cheese

 
 Mom's Italian Style Mac and Cheese


14. Cream Puff Ring

 
Cream Puff Ring

15. Chicken Francese



 
Easy Chicken Francaise




******There were a lot of others that had great responses as well.  Honorable mention to Aunt Dora's Earthquake cake, Easy Peanut Butter Fudge, My version of Banana Split cake, A different salad Roasted Butternut Squash and many more.


To date I have posted over 1100 recipes which include many family recipes and each and every one of them I am proud of.  I have many more recipes to share with you and hope you are enjoying my blog posts as much as I am enjoying writing, taking photos and posting them.

Happy Baking and Cooking from my kitchen to yours,

 





5/19/13
re-post 2/24/14
12/4/17



















Wednesday, June 6, 2018

Asian Wild Rice Salad with Cashews!


 *This post on Asian Salad was one of my most popular salads that I am happy to share with you new foodie friends.



It's Salad Time in my kitchen,




Caught this recipe in yesterday's paper and just had to make it.  I love any food with an Asian flair.  The author( Patricia Cornwell) said that is it perfect with hamburgers and hotdogs as a light side and I have to agree.  If you tired of the same potato or macaroni salad give this one a try.

Note:  This was a first try with wild rice.  I have used mixed wild and regular rice but this recipe called for all wild rice. This light salad had the best flavor and taste and adding the cashews certainly complimented the dish.  I'd rate it high on the top of my favorites for a different side or light dish.

 

The dark wild rice, red peppers, scallions make this dish not only colorful but the blend of the dressing makes this a terrific combo.






1 cup uncooked wild rice, rinsed and drained ( I used Reese brand All Natural Quick cooking Wild Rice)
4 cups chicken broth
3 T olive oil
1 1/2 cup chopped red  or green pepper
3/4 cup coarsely chopped cashews
****Note: I used the whole box of wild rice 2.75 oz. and I feel that I could have decreased the broth to 3 cups.

Dressing:
3 T seasoned rice vinegar or apple cider vinegar
2 T olive oil
1 T Asian sesame oil
1 clove garlic minced
pinch salt
dash pepper
******Combine vinegar, oils, garlic, salt and pepper and whisk or place in a jar and shake well.  Pour over salad and toss to coat.


In a large saucepan bring rice and chicken broth to a boil over high heat. Reduce heat and simmer approx. 45 to 50 minutes or until rice is tender.  Drain any excess liquid and set rice aside.

In a medium skillet heat 3 T olive oil over medium heat.  Add peppers and cook until tender.  Add cashews and green onions.  Cook for 2 or 3 minutes or until cashews begin to brown.  Remove from heat.  In a large bowl stir wild rice and pepper mixture. Pour dressing over salad to coat.  Refrigerate for at least 2 hours.

From my kitchen to yours




6/30/14



7/30/12
1/1/13
7/11/13

Monday, June 4, 2018

Crockpot Mongolian Beef

Hi everyone:  This was one super recipe and so easy to make in the crockpot.

I've been slacking when it comes to meals so when I saw this recipe I figured I had to try it because it just seemed to be so easy that I couldn't resist it for a light summer meal.



Summer makes me want to use a crockpot whenever I can.  I love salads and easy stove top and skillet dishes but when I want to do a few things that require me out of my house and kitchen well crockpot meals are on the top of my list.

I followed it to the tee for the exception of the meat.  I would have bought the flank steak but couldn't resist the sale the store had on round steak.  I use round steak a lot in crockpot recipes. It's a little more dense so it does have to be baked or complimented with a sauce or gravy and requires a little more cooking to be tender so it's very crockpot friendly.


Enjoy!



  • 1 ½ pounds Flank Steak ( Round steak was on sale so I used it and cut it into strips)
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.