Sticky beef meatballs!

I’ve made sticky chicken with cubed chicken but never with ground beef so today’s recipe is just that.  Sticky chicken meatballs!

They’re good!  I have some for leftovers tomorrow.  I only drizzled the sauce on what I felt we’d be eating today.

***NOTE:  Ps.  You can substitute ground Turkey or chicken in this recipe!

1 lb. beef

1/2 cup breadcrumbs 

1 tsp.  Salt 

1/4 tsp. Pepper

1 egg beaten

1small grated onion or 1tsp. Onion powder 

1/2 tsp. Garlic powder 

2 tsp. Soy sauce

2 T brown sugar 

***Chopped Chives or scallions for garnish

***Sesame seeds for top

Mix  (but chives and sesame seeds)above ingredients just until incorporated.

On a medium size cookie sheet spray with cooking oil.

***Set oven temperature to 400°.

My meatballs are about the size a tablespoon of meat.

Place meatballs on cookie sheet and Bake for 15 to 20 minutes until

Slightly browned.

While meatballs are baking make the sauce.

In a small dish put

1/4 cup rice vinegar 

2 T honey 

2 T brown sugar 

2 T soy sauce 

1/8 tsp. Hot sauce

2 T water

2 T cornstarch 

Whisk all until blended 

Steamed rice (I used minute rice) for convenience 

In a small pot place sauce ingredients 

Cook on medium stirring constantly with whisk until thickened 

Remove meatballs from oven and place on cooked rice.

Drizzle sauce over meatballs.  Garnish with chives and sesame seeds.

Happy easy cooking!

Easy hamburgers in gravy!

Updated photos!

Todays photos !  If you like dark rich gravy 

I browned the hamburgers a little darker which produces a darker gravy. 6/27/2022

Today my grandson's went golfing with Poppy and Grammie  had lots of catching up to do with her cookbook orders so when Poppy called and said the boys were coming for dinner quick hamburgers in gravy came to mind. I make mine small so they cook quickly and make sure to brown them a bit so your gravy will be a nice brown color. Make sure to scrape bottom of pan with a wooden spoon to loosen bits of brown pieces while adding the water to the pan.  Easy recipe and gravy instructions below! 

Happy Baking and Cooking from my kitchen to yours,

M.J.

They love gravy!!!!!!!!!!!!!!

1 1/4 lb. natural lean beef ground
salt
pepper
parsley
onion powder

Vegetable oil

1 sliced medium  onion

In a large pan place some vegetable oil.  Mix beef with salt, pepper ,parsley and onion powder to taste.   Make several small to medium size patties.  Cook patties and onions until browned on each side making sure to brown so the bottom of your pan has some color.  After patties are cooked remove from pan and set aside.

To the pan add **2 cups cold water or 1 cup cold water and 1 cup beef broth ( **you can add all broth )a little more flavor with broth).  Stir well to loosen up any brown drippings.  Add 4 T flour in a small dish with some of the cold water whisk and  add to liquid.  

Turn heat to medium and continue to whisk u til mixture thickens. 

 Add cooked hamburgers and cook slowly in thickened gravy.  Serve over bread with potato or vegetable of choice. 

Enjoy!



11/8/12
3/13/13

7/29/15

Parmesan chicken

Dinner tonight!

• 
  

Parmesan Chicken 

I made a few adjustments because of the ingredients I had on hand.  I will note with asterisk ***.

• 
  
• ⅓ cup olive oil 
• 1 cup grated Parmesan cheese 
• ***1 teaspoon celery salt (regular salt)
• ***1 teaspoon cayenne pepper (black pepper)
• ½ teaspoon garlic powder 
• ***1 tsp. Dried parsley 
• ***1/4 tsp. Paprika 
• 
  
• ***8 (5 ounce) boneless, skinless chicken thighs  (4 thin and pounded boneless chicken breasts)

• 
  

  Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.

• Step 2

  Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.

• Step 3

  Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.

• Step 4

  Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  
  

  *** I baked the chicken breasts at 350 in convection setting in oven for 29 minutes.

  
  

Ranch Chicken Taco's (Healthy option)

This recipe is easily made using Rotisserie chicken.

If you’re a healthy eater or hoping to shed a few pounds try this easy recipe.

 I have made many taco salads in every way possible but to make one with a little less fat is sometimes hard.  When I came across this recipe I decided I was going to make it.  I didn't add the avocado but opted for a little more chicken and used Fajita seasoning since that was all I had in the pantry.  

I used the chicken I had from my Saturday Chicken soup recipe and it was moist and tender so I didn't have to go and buy a store bought rotisserie one.

Hope your day was a pleasant one.  Try this for a easy and quick meal.

Helpful suggestion:  To save time cut your lettuce and veggies in small pieces and wash and place a wet paper towel over them to keep it fresh for a day.  

Some days I do that at night and it is still crispy the next day!  It'll save you some time in prep work if you are hustling to make your dinner.

 

• 1/2 cup ranch dressing  (lower in fat if possible)
• 1/4 cup reduced-fat sour cream
• 1 (1 ounce) packet taco seasoning mix, divided( I used Fajita seasoning which was great)
• 1 tablespoon mild chunky salsa
• 2 cups shredded rotisserie chicken
• 8 (6 inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• 1 avocado - peeled, pitted and diced (optional)
• 1 cup shredded Colby-Monterey Jack cheese (going to try to find low fat)

Directions

1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Original 9/7/2012

Chicken cacciatore my way!

While browsing my emails I  came across a recipe that looked like something we might enjoy but it was made in a pressure cooker.  Today I decided to make it in a Dutch oven pot my way and hubby and I were pleased with the results.

8 oz. Cut boneless chicken breasts

4 tablespoons Olive oil

I small onion sliced thin 

3 to 4 minced garlic cloves 

I small can chicken broth 

1/2 cup water

20 oz. Jar Marinara sauce 

I tsp. Salt

3/4 tsp. Pepper

1/2 bag thin frozen green beans

1/4 cup kalamatta olives

2 tsp. Capers 

8 to 10 oz. Tri color Pasta or penne

Place cut chicken in Dutch oven on medium heat that you have placed a few tablespoons olive oil.  Add sliced onion , salt, pepper and minced garlic. Sauté until tender and slightly browned.  Add chicken broth, water and marinara sauce.  Cook on low about 20 minutes.  After twenty minutes add frozen green beans and dry pasta.  Cook until pasta is tender approximately 7 to 10 minutes.

Serve immediately with grated parmesan or Romano cheese.

Mediterranean style chicken

To make my life a little easier I used a disposable aluminum pan for this meal.   

You can adjust amounts of seasonings to you taste.

We like lemon so I did use a whole lemon.  It complimented this recipe.

1lb.  Boneless chicken breasts cut into medium pieces

6 to 8 Red potatoes ( cut in halves ) ( boil for a few minutes)

1 Red pepper julienned ( you may use any color or even variegated peppers for color.

Salt and pepper to taste

1/2 tsp.  Garlic powder 

1/2 tsp. Onion powder

1/2 tsp. Dried Basil 

1/2 tsp.  Dried Parsley 

1 medium Fresh lemon( squeeze juice) plus zest of lemon

1/2 cup Olive oil

1/2 tsp. Oregano (optional)

• Combine olive oil, lemon juice, lemon zest, garlic, basil, parsley ,salt, and black pepper in a bowl.  Place chicken breasts into a 9x13-inch baking dish or as I did an aluminum pan about the same size.  Brush lemon juice mixture over chicken.

• ***Note:to speed up cooking time I partially cooked my potatoes. 
  

  Place potatoes, red bell pepper strips, spices, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.

• Bake 400 degrees in the preheated oven for 30 minutes; with a large spoon move chicken and vegetables through  pan drippings. Continue baking until chicken is browned, the juices run clear.  Approximately 10 to 15 minutes more. 

Enjoy!

Chicken meatballs

If your looking for using chicken instead of beef for your next meatballs here’s my new recipe.

In my opinion ground chicken seasonings have to be bumped up for flavor and moistness.  Chicken can be dry and you’d like your meatballs to be as moist as possible.

I lb. Healthy ground chicken

1 egg beaten

2 cloves minced garlic

1/2 cup seasoned panko breadcrumbs 

1 tsp. onion powder

1/2 to 3/4 tsp. salt

Some pepper

1/2 cup pecorino cheese

1/4 cup dried parsley

1/4 cup or less  olive oil

Mix all above ingredients.

Place meatballs (you decide what size) on parchment paper lined cookie sheet. 

Note:  One lb. Of ground chicken usually makes about 1dozen medium to large meatballs.

Bake 400 degrees for 15 to 20 minutes . Remove from oven.

After cooling  freeze meatballs in large freezer bags until needed.

Todays meatballs I added to my fresh sauce.

Enjoy!

Chicken yum yum!

This is Sad to say for a person who loved to cook that I seem to be not in the mood very often lately to do either baking or cooking!  So early today I took some thinly sliced chicken breasts from my freezer and yes the below recipe was created.

It was very tasty and those who love mushrooms might want to add them as well!

Yum yum!

Happy Cooking! M.j.

2 to 4 Thin chicken breasts

2 T Butter 

1 T olive oil

Pinch salt, pepper

1small can Cream of chicken soup

1/2 cup Milk

8 oz. refrigerated Cheese tortellini 

1/2 cup chopped or Frozen spinach

1/2 cup Mushrooms optional 

Sauté chicken in butter /olive oil with salt and pepper until lightly browned..  Add cream of chicken soup and milk.  Cook slowly until soup starts to boil slightly.  Add tortellini and spinach  (mushrooms if using).

Chicken meatloaf with potatoes and sautéed spinach

I’ve been not feeling the cooking lately and it’s not good!

I’m the type of person who wants to have ingredients available at all times..  I know it isn’t that easy and not having a desire to cook really has me at a disadvantage so…

The other day I shopped for groceries and decided a chicken meatloaf might be enjoyed.  We will see!

1 lb.  ground white meat chicken 

3/4 cup to 1 cup breadcrumbs 

I small onion grated fine

2 cloves minced garlic 

1 tsp. Salt

1 egg beaten

1 tsp. Dried parsley 

Grated pecorino Romano on top when serving.(optional)

Filling

1 large russet potato cut in slices

1 cup chopped spinach seasoned with olive oil, salt and minced garlic

Mix chicken with seasonings.  Set aside 

I’m a small pot cover sliced potato with water and cook until it partially cooked.  Salt water!

Using a large slotted spoon remove potato to cool.

In the same water you cooked the potato place chopped spinach.  Bring to a boil and drain.

Sauté spinach in olive oil and minced garlic.

Place half of meatloaf mixture in a small but deep baking dish.  Spray with cooking spray first. Note:  use your hands to press down half of mixture.  Layer potatoes next and then place chopped sautéed spinach.

Using the rest of chicken mixture ( make a large size patty) to top of spinach.

 

Brush slightly with oil and bake uncovered approximately 1 to 11/2 hours or until you put a fork in center and the potatoes are tender and you see no raw chicken.

Enjoy!

I’m having a salad tonight with this meal! Yummy 

Grilled chicken with cucumber/melon relish and peanut sauce

Since I have over indulged for the last few days today I'm posting this as my salvation for tomorrow's dinner.  I know you will enjoy it too!
  Note:  those sensitive to peanuts beware!


Summer's here and there are so many fresh fruits and veggies available to make so many great meals.  Having boneless chicken breasts or thighs in your freezer is always a good idea.  Most of our meals involve chicken!

Stopping at the grocery store for a few items is better than going for a whole order!!! Just sayin....so be sure to stock up on chicken for your easy quick dinners.

Happy Summer Cooking from my kitchen to yours, 

 M.J.

The below recipe  takes just a few items to compliment your chicken dish.

This meal was not only refreshing but also very tasty. The peanut sauce is a must!  I didn't use organic peanut butter (I thought I had some but didn't so I used Jif).  Luckily I had all ingredients handy except cantalope which I stopped at the grocery store to pick up.

This recipe was one that I came across in one of my magazines but unfortunately I can't remember which one :(.

I browse through magazines and quickly type several up that appeal to me. I did adapt it to our liking opting to use chicken breasts instead of chicken thighs.  Enjoy!!

 Happy Cooking from my kitchen to yours,

M.J.

 1 1/2 cups diced cantaloupe (try any sweet fruit in season)
1 cup diced seedless cucumber
3 to 4 tablespoons fresh lime juice
2 tablespoons finely chopped red onion (I eliminated this, using sweet onion)  My red onions are always bitter) I don't know the problem.
1 tablespoon chopped fresh mint(substituted dried parsley)
2 tsp. olive oil
2 tsp. honey
2 tsp.  peanut butter (Jif) I do really prefer "organic" peanut butter
2 tsp. reduced sodium soy sauce
1 lb. thin sliced boneless skinless chicken breast

 Stir together cantaloupe, cucumber, lime juice,onion, chopped mint, oil and 1 tsp. of the honey in a medium bowl.  Season to taste with salt and pepper.  Cover and chill at least 15 minutes.



** Note: Whisk together peanut butter, soy sauce, 1/4 cup water and remaining 1 tsp. honey in small bowl for sauce while relish chills.  Season with salt and pepper to taste.( I microwaved for 20 seconds to blend mixture)

Prepare lightly oiled grill for medium high heat.  (You an broil or pan fry chicken too!)

Note:  ( I panned fried mine and brushed with peanut sauce) Served extra peanut sauce on side. When I served the chicken I sliced the breast on an angle.

Season chicken with pinch salt and pepper..Grill chicken, turning, until golden brown on both sides and cooked through about 4 minutes.

Halve chicken crosswise and transfer to 4 serving plates.  Top with sauce and serve with relish..Garnish with mint leaves.

8/14/12
2/14/13

 

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Broccoli and gnocchi Make it a side!

On my new way to staying healthy and keeping my mind focused on healthy meals this easy combination can be used as a side dish or a meal.

 

Note:  Portion control:  There is plenty of room on your dish for your Protein such as chicken or fish.

I'm thinking side dish today because I want more protein in my diet and less carbs but don't want to cut down on healthy vegetables so why not combine the veggies and carbs and make this a side for your chicken, turkey or fish meal.  I am.

1 large  head of broccoli cut in pieces, remove hard stems.  
1/4 cup virgin olive oil or a little more
2 cloves minced or chopped garlic
salt and pepper to taste
1 package store bought gnocchi or pasta 
grated or shredded Italian cheese ( I like Pecorino Romano but today used shredded Parmesan)

In a large pot with some added salt place all broccoli in water.  Cook on medium high. Bring to a boil  for several minutes.  Add packaged gnocchi and cook for several minutes more.  Do not overcook  Taste Test a piece of broccoli and a gnocchi.  Drain

In the same pot you cooked the broccoli and gnocchi add olive oil and garlic.  Simmer for a few minutes making sure not to burn garlic.  Add broccoli and gnocchi, toss well. Place on platter or in a large bowl and garnish with cheese.  Yummy!!! Enjoy! Serve with your protein as a possibility chicken......

Original 2/18/16

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.