Zucchini baked with sauce and Pecorino

 

First things first!!!!

Don’t skimp

On the Pecorino!!!!!!

The Baked chicken parm and baked zucchini really turned out delicious.

I’m not a big eggplant person but love zucchini so I made it similar to a parm but I only used pecorino cheese (no mozzarella for me)opting to make it to my liking.  

My zucchini was medium size and I treated it as it were eggplant and salted slightly, patted it.  I sliced the zucchini in thicker slices) then dipped the zucchini in salt and pepper egg and then to seasoned breadcrumbs with a little extra garlic powder . 

I had warmed my olive oil in a medium size frying pan and added several chopped green onions and fried the seasoned zucchini in it until slightly browned .

Topped with lots of Pecorino (like my grandma  did)and marinara sauce. Baked 350° for 35 minutes covered. There are so nany options with add ons to this meal but i kept to my original idea and only used zucchini.

The zucchini was perfect! A slight crispiness and yet not overdone.

Both delicious and those who love zucchini will love my recipe.

Chicken Parm Casserole link:

Check  both  recipes  when you get a chance.  Winner winner chicken dinner lol.

Enjoy!

From my kitchen to yours,

Chicken Parmigiana casserole

Stopped at Olive Garden to pick up a salad after doing errands. I didn’t have time to put one together before church.

Recipe:

• 2 cups rotini pasta cooked a’dente

• 12 ounces cooked rotisserie chicken, cubed

• 1 cup shredded mozzarella cheese

• 2 cups marinara sauce

• ½ cup seasoned bread crumbs

  1/4 cup Pecorino Romano 

Preheat over to 350°

Use a medium to large casserole dish.

Note: Drain rotini and add a little of olive oil to keep it from sticking.

Stir together cooked rotini, chicken, and 1/2 mozzarella cheese in a large casserole dish.

Pour marinara sauce over mixture. Stir. Top with the remainder of mozzarella and seasoned bread crumbs and a little of pecorino Romano cheese..

Cover with foil. Bake approximately 35 minutes or until

Cheese has melted.

Enjoy!

We enjoyed a salad too!

Sautéed homemade pierogi for dinner.

I don’t have the exact amount of ingredients for this meal .

It’s never wrong to season with generous amounts of seasoning for flavor.

I use salted butter and extra virgin olive oil. Organic cherry tomatoes cut in half.   I added after I sautéed the garlic and onion.

I did add a generous amount of dried parsley while sauting. Garlic and onion of course!

Enjoy!

Cheeseburger casserole

This was a delicious casserole.  I do it my way again but might use sharp cheese instead of mild but it really was fabulous my way.  I couldn’t stop eating it. lol

***New recipe that I cut in half. I eliminated the Italian seasoning because I didn’t think a cheeseburger would be seasoned with that ingredient.  

I used one 15 oz. Petite tomatoes plus added enough water from drained tomatoes to equal 2 cups.  1 onion sliced, 1 garlic minced, 1 small yellow pepper and used 1/2 tsp.Of salt and one (1)cup

Of elbow macaroni .I didn’t see salt in recipe so do as you please.

I halved the rest of the seasonings.  I only had mild cheddar and I was generous layering the casserole with it. Enjoy!

Aso NOTE: adjust cooking time.  Once I covered the casserole and baked for 30 minutes the pasta was cooked so I didn’t have to bake it any longer.

Here is the recipe as it was posted.

• cooking spray

• ½ pound ground beef

• 2 medium onions, chopped

• 1 (28 ounce) can diced tomatoes with herbs, undrained

• ½ cup water, or as needed (Optional)

• 2 cups elbow macaroni

• 1 cup frozen corn

• 1 green bell pepper, chopped

• 2 tablespoons minced garlic

• 1 tablespoon soy sauce

• 1 tablespoon chili powder

  1/2 tsp. Salt

  Lots of pepper 

• 1 teaspoon Italian seasoning (I eliminated)

• ground black pepper to taste

• 2 cups shredded Mexican cheese blend

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.

1. Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain off fat.

2. Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed, to make 2 1/2 cups liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.

3. Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.

4. Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite, about 15 minutes.

5. Remove from the oven and let sit for 10 minutes before serving.

All recipes 

Barbecued Pork tenderloin

1 lb. Approximately pork tenderloin 

1 tsp. Salt

1/4 cup approximately olive or vegetable oil 

1/2 to 3/4 cup Sticky fingers bbq sauce

Rub tenderloin with salt and olive oil.

Preheat oven to 425°

Spray cooking pan with cooking spray. Place tenderloin on cookie sheet. Place in oven approximately 1hour.  My food thermometer read 170°.  EDIT:  160 and let rest.

Top with your favorite Barbecue sauce and allow to cook for a few more minutes.