Mama's Chicken Parmesean!

Today chicken Parmigian. 8/28/2023

Same recipe just new photos.  Will top with some mozzarella.

I will serve tonight with scalloped potatoes and not sure of our side.  Probably a small salad.  Ummm

Golden chicken encrusted with light bread crumbs gently fried in olive oil.  That's how I remember it. Olive oil was a staple in Mom's (under the counter cupboard) as I was known to call it. Huge and I mean huge Tin of olive oil was the only oil she would use for everything.  From salad to chicken or pasta sauce she would begin with her favorite ingredient which she said was the golden gift to all Italians, Pure Olive oil!   

Mom would dip her chicken breasts in beaten egg (which had been lightly salt and peppered) and then either use her fresh breadcrumbs or yes store bought to coat the chicken thoroughly.  Then place the chicken into hot olive oil.  Quick fry until golden brown on each side and then she'd turn down the stove to low, cover, and cook until tender.  She didn't use the oven at all.  She did her pork chops the same way and they were always tender.

When I make my chicken cutlets I also do it Mom's way(gently frying them in olive oil) , placing them in a baking dish adding some of my warm red sauce; either marinara or plain, topping with some shredded mozzarella and serving.  You can bake if desired (350)until cheese melts or is bubbly.  Approx. 10 minutes.

Note:  Most times my sauce is hot so the cheese starts to melt (I use shredded mozzarella) without having to bake. I have found that if you bake in the oven sometimes cheese melts too much.  Just sayin!

Happy Cooking from my kitchen to yours,

M.J.

Ingredients:

2 to 4  chicken breast cutlets (1 1/4 to 1 1/2 pounds total) 
Salt and pepper  to taste (1/2 to 3/4 tsp. salt and 1/4 tsp. pepper)
1 to  2 eggs beaten
1 cup breadcrumbs ) (Panko works great)
* 1/2  cup freshly grated Pecorino Romano cheese 
1/4 cup olive oil 
2 Tbsp parsley 
* 4 to 8 ounces mozzarella cheese, shredded(light cheese or lots of cheese) you decide
Cooked pasta

Beat egg with salt and pepper.  Dip chicken breasts into breadcrumb/parsley mix).  Heat oil to medium heat.  Place breaded chicken into oil.  Fry until golden brown and crispy, turn over and do the same on the other side.  Lower heat, cover chicken(if necessary add 1 to 1 T. water).  Cook on low heat approx. 10 minutes more.  Transfer chicken to plate top with hot pasta sauce, sprinkle with both cheeses. Add your favorite cooked pasta on the side and top that as well with pasta sauce top with cheese and serve immediately.  Note:   If your prefer transfer chicken to baking dish.  Place in 350 degree oven after topping with red sauce  Red Sauce

and both *cheeses.  

 Note:  If desired you can use your favorite jarred sauce.

2/10/2013 original 

Italian Giambotta! Mom called it vegetable stew!!

 Family Favorite!

Todays meatless Giambotta

8/19/23

Today I used fresh tomatoes, crushed tomatoes, several fresh basil leaves chopped and all fresh veggies including a large Cubanelle pepper.  I love them.  They are so mild and perfect for most dishes that you want to add peppers to.

  I sautéed all vegetables in olive oil first.  Added basil and garlic then tomatoes to sautéed vegetables.

I lightly boiled and drained the green beans and potatoes before adding them to tomatoes.

  All veggies were from our Farmers Market.

Salt and pepper to taste.  I added lots of pepper today!

Mom used to make this easy summer stew and grandpa called it Giambotta!   I guess that is what he had known it to be called when he was a young boy. I didn't have any recipe but remember how Mom made her version so here goes. I decided to try mine with some loose Italian sausage today but Mom made hers a meatless stew.

8/11/13

8/4/12

I bought these beans both green and purple at the market.  When the purple ones cook they turn green. 

1/4 cup olive oil
1 to 2  medium onion sliced thin
3 carrots sliced in pieces
1 large can diced or crushed tomatoes(you can use tomato sauce)
3 cloves garlic minced
3 or 4 fresh basil leaves or 1 tsp. dried basil
1 small zucchini washed and cut in pieces
1/2 lb. or more green beans broken in half  (you can use flat Italian beans as well)
1 large green pepper, orange, yellow or red cleaned and cut in pieces
2 to 3 medium potatoes cubed (optional)
1/2 lb. mini meatballs or Italian Sausage (optional) salt and pepper

In a large pot place olive oil.  On medium heat, add sausage and onion.  Cook until sausage is browned and onion is tender.  Add garlic, carrots, green pepper, beans, salt and pepper. Stir all together and add tomatoes and basil.   Cook slowly over medium heat for approximately 10 minutes.  Add potatoes and green beans.  Cook with lid partially covered until potatoes and beans are tender approximately 1 hour.  Note:  To speed  up the stew, you can partially cook potatoes and beans separately and fold into tomatoes.

*Crusty Italian Bread was always included in our meal! Great for dipping!!

Happy Cooking!

8/4/12
8/11/13 

Potato Gnocchi, My way!!

Recipe rewind!

One of my favorite blog posts.


 FYI:  One of my Italian favorite recipes is Gnocchi.  I'm proud to be Italian 50% Italian.  Ha ha it's true.  I'm a blend of two 100% Italian grandfathers and a 100 % Slovak grandmother and 100% English grandmother.  A good combination!

  I spent a great deal of  time with my grandparents so I am blessed to combine a lot of my recipes using what I remember they used and am able to create really delicious meals. 

Note:  I have included a few of my pictures of my grandparents.  

One of Dad's favorite dishes.

  8/4/14 I shared this post for the first time. 

From my kitchen to yours,

Grandma and Grandpa

Nana and my daughter

My mom and my m-i-l put their potatoes through a ricer to make gnocchi but I’m decided to give it a whirl and try my mixer to mash the potatoes to see how light they’d be.  Took a taste test on a few to make sure the combination was what I was looking for and they turned out delightful.. I want to share my recipe and pictures with you…

Ingredients:

8 medium russet potatoes (baking potatoes, peeled and cut in medium cubes)

1 tablespoon salt

1 large egg

3 + cups Pillsbury Pre Sifted Flour

Put potatoes in large pot and salt water.. Boil until tender (fork will go right through center)

Take off heat and drain thoroughly in large colander

Mash potatoes with hand held potato masher until potatoes are breaking down.  Next Using electric mixer beat on medium and then high speed until all potatoes are mashed thoroughly.    Do this while potatoes are still hot.  (You could use food processor but I used mixer just to see if it would accomplish the task).  It worked fine..

 Transfer potatoes to large bowl and cool potatoes completely after mashing..(I cover slightly while cooling).  When cooled add 1 egg and slowly while working with your hands add 1 cup at a time of flour at a time until a large ball forms..(I have picture examples on blog).

Cover large ball of dough( Set aside) Slice in sections to make a long tootsie roll like piece of dough.. Add a little flour if needed to  have dough not stick to cutting board.. Cut in pieces and score with fork..(Picture will demonstrate..)  Cook immediately in large pot of boiling water until gnocchi comes to surface.  Stirring now and then to make sure they don’t stick to bottom of pot…

Using a medium strainer ..scoop gnocchi out and place on a platter that has some sauce on it.   Add gnocchi and top with sauce.  Serve with Red or white sauce.. 

I use Red Sauce and top with grated Pecorino Romano Cheese.. 

 9-4-2011
11/2/13 
6/7/14

1/23/24

Some of my favorite family specialties in pictures!!

My favorite food photos 

2011-2022

2011 Susan and I making cappelletti 

2017

2015

                              2016

                            2022

                                     2022 chocolate chip ricotta cake

                  

                             2022 Ricotta logs/rolls

  

Pictures speak a thousand words!  A picture recap of some of my favorite blog meals and desserts I'd like to share with you. 

Recipes listed under labels.  Enjoy!

 Happy Baking and Cooking from my kitchen to yours!

Polenta with meat sauce

Almond Biscotti

Italian stuffed peppers

Italian style macaroni and cheese

Ricotta Gnocchi

Cappelletti

Pasta Fagioli

Pineapple Ricotta Squares

Ricotta Cookies

Lasagna

Italian anise cookies (Love knots)

Ravioli

 From my kitchen to yours,

copyright 2014 I like to bake and cook

 2/13/12
3/30/14
12/14/13

Sausage Patties with Peppers and Onions

Today being Mother’s Day I am making my mom’s recipe for sausage patties.

I am substituting garlic granules for fresh garlic and I am not adding fennel.

I have made it as the recipe below numerous times but today going out on a limb with the garlic.

Check back on my Facebook group page WE LIKE TO BAKE AND COOK GROUP FOR MY OPINION ON THIS UPDATED RECIPE LATER.  M.j.

Here were the patties and peppers I made today.  Next time I would increase the paprika to 2 T.  And add red pepper to give it a little more spice. Delicious!

Enjoy!

This is Mom's recipe I just added a little bit of extras to it..

2 lbs. lean pork (ground)
2 cloves garlic minced (I soaked 2 garlic cloves in a bit of water for 10 minutes prior to using)
1  tablespoon salt( cut salt to 1 tsp. if salt restricted)
1 tablespoon pepper
1 tsp. dried parsley
1/2 tsp. fennel(not necessary but adds some flavor)
1 tsp. paprika
1 tsp red cayenne pepper (optional)

Mix and make into 8 to 12 patties..Cook slowly in 2 tsp. oil until browned..Serve alone or on a Crusty Roll with Peppers and Onions...

NOTE::: if you like heavier seasoning don’t be shy add more of those seasonings you like.

1/25/12

Seasoning a Pork Roast (Italian Porketta Sandwiches) In the oven orCrockpot? You choose

Hi everyone !

This is my updated Porketta recipe. 12/30/2023

From the first time I had a bite of this seasoned pork roast I knew it would be carried on for generations to come.

The original recipe was my watching my mother-in-law season a pork butt roast.  They may be called shoulder roast today.  She never measured amounts when she seasoned anything.

When I started blogging I knew to assure I’d have accuracy so I always make note of approximate seasonings amounts.  

FYI:  Everyone taste buds are different.  I’m a heavy garlic, salt and pepper “must have”for bringing out the best in any piece of meat, chicken or fish.

 ***I feel it a recipe such as this would be very bland with minute seasoning.

You be the judge.  You know you and your family the best.

Also another FYI!  Buy some Sweet pickle relish or make a little broccoli rabe to top your porketta.

Each brings out a different element to this  particular roast.  I serve either one as a side when making sandwiches.  Both delicious!  One sweet,  one savory.

Recipe for broccoli rabe:

• 1 bunch broccoli rabe
• 1 tablespoon olive oil, more for drizzling
• 2 garlic cloves, sliced
• ¼ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper
• Lemon wedge, for squeezing optional 

Clean and cook rabe in boiling lightly salted water.  Do not over cook. Drain and season while  simmering.  Tasty!

Enjoy!  

Great mini porketta sandwiches.  Holiday, Game day or anyday! Yummy!

2/23/12

Another of my Dad's Favorite's and yes again we can thank my mother-in-law for her original recipe.  When Mom would make her version it would always be served as a side with pasta.  Great family recipe!  The illustration is how mom would season her pork butt roast.  She is the one who taught me to make the slit down the center for easy seasoning.

I first learned how to season a pork roast from my mother in law.!!  She would make this recipe for all special occasions; whether it was a graduation, shower or the holidays. 

This well seasoned piece of pork added so much to our traditional Italian meal..  She would cook it covered in the oven with a little water and when it was cooked thoroughly she would shred it and pile it high on a fresh crusty roll.  (They had a bread bakery 3 houses down from theirs).  How lucky they were?  Fresh bread and rolls all the time.  When my mom would make this roast she mostly served it with her pasta and any leftovers we'd make sandwiches and add some sweet relish on top.  One great yummy sandwich!.  I make it both ways.  This seasoned pork is great either way!  Try it this holiday!!  They'll keep asking for it I am sure.

Here are some easy steps to making a porketta:

 
 This recipe of my mother-in-laws has been around for ages and quite honestly it has gotten the most reviews and every time I re-post someone new grabs onto it and shares.  It is wonderful and makes the most tender,tasty and handy grab and go sandwiches.  Here goes:

Buy a 3#+or so Pork Loin or Pork Butt(I like the loin) it is a little leaner but my mom and mother in law used the Butt piece.

1. Lean Pork butt or loin approx. 3 or more lbs.
2. Approximately 3 T or more dried Dill weed
3. 1 tsp. Per lb. salt
4. Approximately 1T or more pepper( depends on how much spice you enjoy)
5. About 4 cloves garlic
6. 1/4 cup canola or olive oil


***On a large piece of  wax paper place 3+ or more tsp. salt , 3+ or more tsp. pepper and 3 +or more tsp. dried dill weed.(you'll find it in the spice section).  We like heavy seasoning so I add a bit more to my roast.


Note:  the plus is in reference to the size of your roast.

Mix all seasonings together on a large piece of wax paper. Place Pork Roast in center.  Make a slit in the center of the roast about 1/4 in down.  Place in each slit one clove (4) total garlic in slits.  Roll Pork Roast all over the seasoning making sure to cover the whole roast with the seasoning.  (You may have some left on wax paper and that is OK).  Place 1/4 cup canola or vegetable oil in roasting pan and add seasoned roast. Sear on all sides. 

After roast is seared well place roast  in roasting pan with approximately 1 cup water and cover. Place in center of oven and bake covered approximately 3 hours or until when inserting a fork the roast pulls apart. 

Remove from oven allow to cool slightly. Add some water to pan and scrape all sides and bottom. Shred or cut porketta in slices.Top roast with drippings, slice and serve with pasta or shred for sandwiches.


Try it in your Crockpot: Sear your roast first on both sides in a little vegetable oil. Then in your crockpot place roast fat side up with approximately 1 cup water.  Add seasoned roast. Secure.   Set dial to low and cook approximately 5 to 6 hours.  If you want it to be done quicker set crockpot to high and it should be done approximately two hours earlier. Test roast with a fork. If it pulls apart or slices easily it is done.  When done remove, let cool slightly and roast should pull apart. There should be plenty of liquid but add a little water if necessary (to pan and scrap drippings and add to shredded pork).  It will keep the pork moist and add all those yummy flavors to your pork).

  **Most times if I have a chance I wrap the roast in clear plastic wrap the night before I am going to bake to help seal in the flavors into the pork. It's almost like an overnight marinade.

Oven Method:  Bake covered 350 degrees for about 2 1/2 to 3 hours or until roast pulls apart with fork. Check periodically to see if a little water may be needed.  Shred for sandwiches or use as a side with Spaghetti..  A true Italian delicacy.  Bon Appetite!

Happy Cooking from my kitchen to yours,

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.

Easy to season

Basic ingredients.


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.