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!

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.

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Broiled London Broil plus marinade

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  This is a first for me. I will make this again! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  

  ½ cup olive oil

• ⅓ cup soy sauce

• ⅓ cup fresh lemon juice

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder (1 large garlic clove minced)

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• ¼ teaspoon hot pepper sauce (Optional)

  
  

  MARINADE AT LEAST 6 hours covered in refrigerator to bring out the flavor.

  
  

  Tender, flavorful and easy to make.  Enjoy!

  
  

  1 1/4 lb. London broil ( round steak)

  Score on each side (I went a little too deep with my scoring).  Pour marinade over roast and turn over making sure to get the marinade into all areas. Place in refrigerator covered and turn occasionally over several hours to marinate well for the ultimate juices to blend.

  Broiled on lower rack on HIGH 7 minutes then turn over for another 7 minutes.

    Personally Al enjoyed it medium well but I put mine back in oven for 5 minutes more.

Rest for 2 minutes and slice at an angle very thin.

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Sliced onions, zucchini in marinara

4 T extra virgin olive oil

I medium zucchini sliced thin

1 medium sweet onion sliced thin

I cup marinara sauce

Red pepper flakes

Pecorino Romano cheese

Salt and pepper to taste

Sauté onion in olive oil until

Lightly browned, add sliced zucchini. Add marinara red pepper and toss.  Add about 1/2 lb.drained  Angel hair pasta. Top with pecorino.

Marinara sauce recipe

https://iliketobakeandcook.blogspot.com/2018/06/easy-marinara-sauce.htmlI Like to Bake and Cook Blog: Easy Marinara Sauce

Sticky rice with shrimp

1/3 cup honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. fresh ginger minced

A few slices of variegated peppers 

1/4 tsp. coarsely ground black pepper

1/8 tsp. white pepper optional

¼ tsp. crushed red pepper flakesoptional

1 pound raw shrimp size medium (see note)(**** I used frozen and thawed cooked and deveined shrimp)

1 Tbsp. canola oil

1 tsp. corn starch

2 green onions sliced thinly on the diagonal

Note:

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?

In a small bowl, whisk everything together except the shrimp, corn starch and onions.

• Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
• Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
• Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.

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  Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)

Beef and Broccoli, my way

Using approximately 3/4 ground beef/chuck browned in 1 teaspoon vegetable oil with 1/2 teaspoons salt)

 1 cup fresh broccoli florets (steamed)

Sauce :  all ingredients are approximate

1 teaspoon in 1cup hot water(Better than bouillon beef)

1/2 teaspoon ginger granules

1/4 cup soy sauce 

1 teaspoon onion powder

I teaspoon garlic granules

2 tablespoons cornstarch 

2 teaspoons brown sugar

1/4 cup rice vinegar 

Sesame seeds optional 

Whisk above and pour over browned  beef. Cook slowly until the mixture starts to thicken.  Add steamed broccoli and stir.  Add over jasmine rice.

Note: use rice of your choice. 

I used 90 second microwave jasmine rice.

Easy to make and hubby loved it.

From my kitchen to yours,

 

 

 

Peach pie using frozen peaches

I wanted to use up some of my frozen Georgia peaches

So I considered this to be  a gamble since I have never used frozen peaches before.

I had approximately 3 cups of frozen peaches that I allowed to thaw and drain in a colander .  Once they were thawed. I gently patted them with paper towels to remove any moisture that was possible.

Next, I set my oven to 425° 

I used a Refrigerated pie crust . One of the crust I use is the base and the second crust I’m going to make a lattice design with.

In a bowl, I placed my strained peaches, 3/4 of a cup of sugar, a heaping, teaspoon of cinnamon, and 4 tablespoons of minute tapioca Along with four pats of butter.

The second crust I cut into slices so to make a lattice top.

I placed the lattice  design on top of the peaches, and I pinched around the edges of the crust to secure. With a fork  I pricked all around the top crust edges. I then sprinkled cinnamon sugar on top of the lattice.

Place the pie in the middle of the oven and bake at 425° for approximately 35 minutes checking regularly after 10 minutes to make sure your edges are not getting brown too much. 

Using either aluminum foil or a pie crust saver you can place around the crust edges so it will not get too dark. . Mine crust got a little darker than usual but it’s still delicious.

You will know the pie is ready by seeing some bubbles around the peach filling.

Note: I did put a cookie sheet underneath my pie because I was afraid that it might overflow so you might want to do that too as a precaution.  I do not like cleaning an oven often after a spill..,

Enjoy MJ from my kitchen to yours

 

Enjoy from my kitchen to yours

Swiss steak

Swiss steak in gravy with onions.

Dinner tonight! Mashed potatoes  and Cucumber salad as our sides.

• About 1 lb. pound tenderized Round Steak or Cube Steak ( I used 2 large cube steaks)
• 1 /2 teaspoon salt
• 1/2 cup All Purpose Flour salted slightly ( reserve about 2 tsp. To be used later).
• 1/2 of a stick of Butter(cut in 2 pieces)
• 1 medium Sweet Onion sliced
• 8 ounces White Button Mushrooms cleaned and sliced optional 
• 1 teaspoons Better Than Bouillon and 1 cup hot water.  Mix until bouillon dissolves.
• fresh ground black pepper to your taste

Melt butter in large skillet. Cut steak in medium size pieces. Sprinkle with salt.

 Place steak into slightly salted flour and dredge on both sides.  

When butter is sizzling put steaks into melted butter and fry until crispy on both sides about 3 minutes each side . Remove  steak from pan and set aside.

Add the other 1/4  piece  of butter. Add onions and fry slowly. After onions are tender add bouillon mixed with water and cook another several minutes.

Add steak and sprinkle flour over steak. Turn steak over and cook until thickened. If too thick add a few tablespoons of beef or chicken broth or water.

Enjoy!

Crispy baked chicken

Since eggs are so pricy I’m trying to substitute plain yogurt for when eggs are needed in a recipe.

The chicken was tasty and tender and the panko breadcrumbs made the chicken seem like fried.  Win win!

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  Buttered Lima beans,applesauce and Rice pilaf added to this quite easy dinner!
  

  
  

  1 1/4 cup Panko breadcrumbs 

• 1 teaspoon salt

  Pinch pepper 

  1/2 tsp. each garlic powder, onion powder and dried parsley 

  2T plain yogurt ( you can use less but I coated my chicken heavily)

• 4 T melted butter

• 2 large skinless, boneless chicken breast filets 

  
  

Run chicken breasts well with plain yogurt , then press into seasoned Panko mixture until coated. Arrange chicken in the prepared buttered baking dish.NOTE BELOW!

***Place 2 T melted butter in bottom of baking dish 

 preheat the oven to 425 degrees .

Place seasoned chicken in buttered baking dish.

After 20 minutes turn chicken breasts and pour over chicken the remaining  2 T of melted butter.

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, approximately 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Enjoy