Italian yogurt cake

I saw this video for the yogurt cake below and since i had the ingredients including the vanilla yogurt I decided today was the day to try making it.  It was sure easy.  

I measured everything by 6 oz. Note:  She used a 6 oz. Yogurt Container as her measuring cup.

So when the recipe called for 6oz.container as measuring tool   I used a measuring cup for accuracy.

Whereas I doubled and tripled where it was necessary. 

NOTE: I used rind of orange instead of lemon.

     

Bake at 350° in a sprayed Bundt pan for approximately  35 /40 minutes.  Dark pans take less time to bake so check at 35 minutes with toothpick.

The top of my cake light and bottom

Was browned perfectly.

Cool and eat as desired. Powdered sugar, a glaze or have a slice as is.  Light and great texture. You could use as a shortcake for fresh berries too!

Enjoy!

Panko chicken coated in yogurt

Simple, quick and tasty 

About 3/4 lb. Thin sliced boneless chicken breasts 

Panko Breadcrumbs.  Add 

Salt 

White pepper

Parsley

Onion powder

Garlic powder 

***All seasonings were guestimates.

Vanilla yogurt or plain yogurt 

Coat chicken breasts in yogurt. ( I used vanilla yogurt and I liked it.)  It gave the chicken a slightly sweet taste which both hubby and I liked it.

Place in seasoned panko breadcrumbs.

In a large frying pan heat a few tablespoons of vegetable or canola oil. Place chicken in warm oil and brown on each side.

Place in a sprayed baking dish.

Bake 350° convection oven for approximately 20 minutes covered.

Enjoy!

Simmered fresh tomato sauce

This is a simple recipe where you can use any tomatoes you may have.

MY method is very simple.  I bring about 2 cups water to a boil.  Drop tomatoes in boiling water and once you see the skin start to burst pour water out and put cold water in.  I then peel tomatoes, cut in pieces and crush with a potato masher.

In a separate pan I add at least 1/2 cup olive oil and at least 2 minced garlic cloves.  Allow to simmer slowly until you can smell the garlic aroma.  Do not burn garlic.

Once the garlic has simmered add crushed tomatoes, some salt and pepper,(cayenne pepper if like a little heat and simmer slowly for about a half hour.  After the half hour add two pieces fresh basil.  Just simmer a little while longer.  No need to over cook basil.  Cooking too long basil will overpower sauce.  

Cook pasta according to directions. (Make sure to salt water).   Drain.  Add yummy fresh tomato sauce, pecorino cheese and once again an easy summer meal.  Serve with a salad to complete meal.

This recipe can be adjusted to how many servings you want so adjust amounts of ingredients.

NOTE: I have found over the years you don't have to be exact with this recipe.  Just have fun making it to your taste. I also have used dried basil but in small amounts.

Dessert was chocolate pudding poke cake.

1-Simple chocolate box cake made according to directions.

2- Large chocolate pudding made thinner than recipe called for or add more milk when it has solidified thin out the pudding. The pudding should be thin but not liquid.

3- Large container Cool Whip

When cake comes out of oven poke DEEP  holes all over cake. (I use a large end of a round cooking spoon).

Cool.  Then pour pudding over cake.  Refrigerate until set. ADD Cool Whip to top gently and spread.  Refrigerate at least an hour before serving.

Enjoy!

Baked skin on split Chicken breasts

These split chicken breasts were really large so we did have enough to make a chicken salad sandwich tomorrow.

If you want moist and tender chicken breasts leave skin on.  You can easily remove it after the chicken is baked.

I heavily seasoned these on both sides with olive oil, thyme, garlic and onion powder,  lots of salt and pepper. Rub this mixture generously all over the breasts.

Set heat to 350°.

In my baking casserole I added the breasts COVERED  for 20 minutes . Take cover off and bake another 20 minutes.  Test 165° or until there isn’t any pink and top is browned.

Enjoy!

Blueberry muffins for dessert

Stuffed and breaded chicken breasts

2 thick boneless chicken breasts ( cut a deep pocket in center of each breast).

Plain yogurt 

1/4 cup drained seasoned spinach( I used leftover spinach I had) or can use fresh.

Moderate amount mozzarella or cheese of choice 

Mix spinach and cheese

After stuffing chicken breast spread plain yogurt over breast s.

Turn over  and spread equally.

Now on a large piece of waxed paper add 1 cup seasoned breadcrumbs. I season my own with salt, pepper, garlic and onion powder, dried parsley and Parmesan cheese..

NOTE:Frozen spinach drained and squeezed. You could use fresh. Very little mozzarella just enough to hold it together. (Incidentally this spinach was seasoned that I had leftover). 

I flavored the breadcrumbs as well with Parmesan cheese, dried parsley salt, pepper,onion and garlic powder.

Enjoy!

 

 

Thai chicken cutlets

 

Easy weekday meal!

 

          

I jar Thai chili sauce 

2 large boneless chicken breasts sliced thin (4 slices)brushed each side with Thai chili sauce

I package frozen peas drained and seasoned with butter.

1 package frozen cauliflower cooked according to directions. Drain and season with butter, garlic and fresh or dried parsley .

Spray a grill pan with canola oil. Heat on medium high and then add chicken. Grill for 3 to 5 minutes on each side while continuing to brush with sauce.

A very nice and easy meal.

 

 

 

White pepper gravy topped chicken croquettes

Monday easy day meal using Rotisserie chicken.

2 cups Rotisserie chicken pulsed fine in food Processor 

1 or 2 eggs

1/2 cup breadcrumbs 

2 pinches salt

Sprinkle onion powder

Sprinkle dried parsley 

2 or 3 Tablespoons chicken broth.  Use enough to hold mixture together.  Refrigerate for at least 1/2 hour ,

Make torpedoes.  Spray with canola oil air fryer 

Heat air fryer to 375 degrees.

  Place 4 torpedoes in air fryer,  Spray tops with canola oil,

Fry 8 to 10 minutes on each side until

Browned.  Top with gravy.  Great meal 

WHITE  PEPPER GRAVY

White Pepper Gravy: Melt (2) tablespoons butter, whisk in (2) tablespoons flour, and gradually add (1) cup milk or chicken broth. Simmer until thick and season generously with salt and white pepper. *** (I used black pepper) When I made this sauce I did find white pepper and used it. It was tasty but I don't know if it made much of a change than to not see black specks. 

Enjoy!

 

: NOTE: Courtesy of Google

• Black Pepper: Offers a complex flavor with warmth, woody, and citrus notes.
• White Pepper: Has a sharper, more focused taste, often described as earthy and grassy

Homemade crepes for Manicotti

I have used the following recipe for years:

1 cup water

3 eggs

1 cup all purpose flour 

Pinch of salt

Put all the ingredients in a blender, blend well.

I use a 6” non stick fry pan, lightly grease , heat until a drop of water skips across the surface. Add batter with a ladle to for a thin crepe. Cook until set, no need to flip. Continue until all the batter is used. Usually makes 20 to 24 manicotti ( depending on thickness).

Fill with about 1 lb. drained ricotta, mozzarella cheese, pecorino romano, parsley and 1 egg yolk.

Mix ingredients together and fill with approximately a full tablespoon of filling. Fold gently and

IN a 9 x13" baking dish place some red sauce. Layer manicotti and top with sauce and more pecorino.

Bake uncovered about 30 minutes or until hot and bubbly around sides.

Enjoy with sausage and meatballs and a side salad.

Crockpot Pork and potatoes

2 or 3 bone-in pork chops( seasoned and browned in oven)@425° about 8 minutes.

1 can cream of chicken soup 

1can water 
1 or 2 potatoes cut in thick slices and microwaved in water 5 minutes . Drain water 

Place browned pork chops in crockpot. Mix chicken soup

And water.  Pour over pork chops.  High one hour. Add potatoes on top Of pork and turn to low. Cover Cook about 1 hour more. Enjoy!!

Sweet and slighty spicy chicken kabobs

Approximately I lb. Chicken chunks ) I placed on 2 wooden skewers 

I make a sauce ( similar to a marinade)with garlic powder, onion powder, salt, sugar,soy sauce ,red pepper and a few tablespoons vegetable oil.  I didn’t have sesame oil but would have used it.

Placed chicken cubes in a large zip lock bag and added the sauce. Moved the chicken around to coat and refrigerated it until I decided either to bake, broil or use my grille pan.

I decided to bake at 350°for approximately 15 to

25 minutes. ***I then broiled them for a few minutes more to try to brown them some. Note: I turned them over at 15 minutes and baked 10 minutes more. I then broiled them. I hope that’s clear… there was no pink inside.

I sprinkled after with parsley before serving.

I’m a bit under the weather so excuse any confusion in directions.

Stove top grilled flank steak

We don’t own a grille and don’t miss it.  My grille pan is awesome. This week I’m making most meals with this quality grille pan.  I find it’s very useful especially now that the weather has warmed,

Tonight dinner!  

Grilled flank steak grilled on each side 4 to 6 minutes depending on your desired wellness.

.

.Boiled potatoes and green beans seasoned with oo and red wine vinegar .  Chunky cucs and sweet onion.

SEASONING:

I allow steak to marinate several hours in refrigerator in a large zip lock bag before using.

1/4 cup Soy sauce

3 tablespoons Olive oil

2 teaspoons Red wine vinegar or apple cider vinegar 

2 teaspoons Worcestershire sauce( optional) I’m

****Not fond of Worcestershire sauce 

2 teaspoons Brown sugar or honey

3 cloves Garlic, minced

Black pepper to taste 

Easy meal and perfect warm weather meal.