Chicken Continental

 Stove top meal tonight.  New photo.  2/18/2024

All prepared in a large as well as deep pan.

Frozen peas with butter as our side.

A Family Favorite that the grandchildren never tire of.  It's yummy and easy to make. 

Fyi:  This meal can easily be made on your stovetop.

 Enjoy! 

Yes this is a recipe that my mother-in-law made and one I made it bacame one of my Dad's favorite meals.  My mom tried to duplicate it but he always winked when he ate hers and when he got me aside would say "I like yours better". Wow how I loved his compliments especially food related cause my Mom was a great cook and him saying that made me feel elated.  It would be one of those memories I'll keep in my heart forever.  Hope you enjoy all these recipes that are dear to my heart <3.

The recipe is below and background of why it's one of our favorites.  



My mother-in-law made this very tasty dish over thirty years ago and I see recipes today with a similar version.  I think you can do this on the stove and be just as pleased but not to change her recipe I wrote it as she had it written.  She also added grated Italian cheese to top it.  It has been my son's favorite from day one when his Nonni made it.  Fond memories of his growing up with his Italian grandmother. 

My mom is on the left holding our son and Nonni is on the right holding our daughter.

I think they only thing Italian about this recipe is the added Italian cheese! LOL

 
My granddaughter Zoe is visiting and she had asked what her Dad's favorite meal was and I told her.  She immediately text him (new generation) to ask him and was totally amazed how I knew he would immediately reply CHICKEN CONTINENTAL.

  She kept saying to me "I can't believe how you knew" that?  I told her mom's remember stuff like that. :).  Food memories are unforgettable.  Have a great day and make some food memories too!

I finely grated the onion and celery to cook faster.

4 to 6 boneless chicken breasts (cut in 2 inch pieces)
1 stick butter
1 stalk celery chopped fine
1 small onion grated
1 large can or two small cans cream of chicken soup
equal amounts of water
salt and pepper to taste
2 cups minute rice or use 1 1/2 cups if you want a little more sauce.(liquid)

My grandchildren love lots of rice so that is why I add a little more and if it is too thick you can always add a little chicken broth to thin it. 

(Note: It's Always a good idea to keep a few cans of chicken broth for quick thinning of a recipe)
2 T. grated Italian cheese(optional)

Melt butter.  Saute butter, celery and onion.  Add chicken and cook until lightly browned.

In a large skillet place butter.  Over medium heat when butter is melted add onion and celery.. Saute until tender.  Add chicken, salt and pepper and cook slowly until chicken is browned.  Remove chicken from pan. Place in a dish and cover.  To the butter, celery, onion mixture add chicken soup and equal parts of water.  Stir to combine and cook until all is smooth.  Add chicken and cook for a little while longer. 

In a large pyrex pan place chicken.  Combine **1 1/2 cups or 2 cups if you like it thicker) minute rice with chicken soup mixture. Pour over chicken and cover with foil.  Place in 325 degree oven and bake approx. 10 to 15 minutes. (until mixture has thickened)  Serve immediately.

If desired you can top with grated Pecorino Romano Cheese.

8/4/13

1/10/14

2/20/17

Homemade Pancakes from scratch!

When my middle grandson came for an overnight stay I mentioned that I had great-grandma's recipe for homemade pancakes and he wanted to help making them . We had a fun time making them and he, Poppy and I devoured them in minutes..Here's the recipe and pictures.  Fun in the kitchen!

4 tablespoons butter or margarine melted (I use butter)
1/2 cup sugar
3 eggs (separated)
pinch salt (I didn't add salt since my butter was salted)
2 tsp. baking powder
1 1/2 cups flour
1 cup milk
Note:  sliced bananas, chocolate chips are always an option to add to batter.

You'll need two separate bowls..One bowl for yolks and one for whites.Whites will have to be beat separately.

Combine sugar and butter and beat until blended, add egg yolks and beat..Alternating flour mixture(flour, baking powder)with milk..Beat well..Fold in beaten egg whites.(whites should be stiff)

Heat skittet with slight amount of butter or margarine..(be careful too much butter will brown them too quickly.)
Spoon large tablespoon(approx. 2) depending on desired size. You can use a 1/4 measuring  cup as well..
Cook until center of pancakes start to produce bubbles..Turn and cook a few minutes more..

Happy Cooking!

Happy Cooking from my kitchen to yours,

10/24/12

Easy Creamy Rice Pudding! Mom's recipe!

I love rice pudding and I am not too particular what type it is but if you prefer creamy rice pudding instead of custard rice pudding then you must try my Mom's recipe. 

All Aldi ingredients.  Even the whipped cream.  It’s better than any other brand.

I make both creamy and custard rice pudding.  Our grandchildren love it too.  It is a very easy recipe and is so creamy, sweet and tasty.  We love to eat it while it is still warm many days and Mom sometimes would pour apricot nectar on it or you can do as I do and top it with real whipped cream.

Allow yourself some time to make this because the rice has to cook and you have to cook it on medium heat.  Allow yourself at least an hour and keep stirring so it won't stick to the pot.  

 No rushing this super delicious recipe.  It's worth the wait!

1 half gallon whole milk
1 cup sugar
1 cup long grain rice
pinch of salt optional
cinnamon optional


Note:  To speed up the process you can heat up your milk slightly about 3 to 5 minutes in a large microwaveable bowl and then pour into rice, sugar mixture. Stir well.

 Put milk in pot on low heat. Add sugar and rice and stir until sugar is completely dissolved.

Note:   ( I usually let it set on stove for 5 to 10 minutes before putting on heat).

Cook slowly over medium heat stirring constantly so it will not stick to the bottom of the pot.  Once it starts to boil turn heat down to low and continue to cook until it starts to thicken and rice is tender.  Remove from heat,  place in large bowl and allow to cool. ***I do like it warm.

It will thicken more as it cools.  If too thick add a little milk to thin.

“Crockpot method”!

Same recipe but I suggest you cut back on rice to 3/4 cup , add a pinch of salt and 2 tablespoons butter. I used unsalted butter that I had on hand.

I cooked it on high for 2 or 2 1/2 Hours. Stir it once while it’s cooking.  Watch time.  You may want to stop at 2 hours, leave lid on and allow to set.  Then stir slightly.

It will thicken as it cools.

***I taste tested it hot.  It’s delicious.  Now to see how it tastes and thickens when cooled!!!

iliketobakeandcookblog

Cook on medium to high heat making sure not to allow rice to stick to bottom and burn. It will start to steam and bubble. 

Turn heat to low and let simmer slowly.  Takes about 1 hour from start to finish.   Place in large bowl to cool and then cover and refrigerate.  I doubt there will be much left of this delicious recipe.  Sprinkle with cinnamon if you like.

It is yummy!!

  P.S. Make sure you use whole milk, no substitutions or it will not thicken.

  Happy Cooking!, 

2/17/12
10/7/13
9/16/15

Quadrucci in Chicken Soup! They're Italian noodles

A Thanksgiving Suggestion:  A cup of soup before your turkey dinner or maybe make some turkey soup the day after.  A cup of soup is always a nice touch to add to any meal.

My mother in law was famous for the quadrucci she made for soup.  Chicken Soup! Short cut.  Check out the pasta isle at the grocery store.  **If you can find them Gia Russa or Manichevitz brand have these noodles.

Add a little grated Italian Cheese to enhance the flavor

* I wasn't familiar with the name other than I knew it had to be Italian so I went to my Blue Guide Italy Food companion and it describes quadrucci(kwod-roo-chee)as pasta squares that are added to soups or broth...

My mother law would make her pasta dough and dry it and layer each pasta sheet ( cutting her pasta in long narrow sheets she would place one on top of each other (several sheets) and cut them into tiny squares so precisely and oh so perfect..What a wonderful memory I have of her cutting the quadrucci...and after they were cut to perfection she would lay out clean tablescloths to dry the quadrucci on..My kids loved them!!! and so did my hubby and I.   Fond memories to share with you!  Hope you enjoyed reading them!

While I was visiting up home(I always call NE Pa. as home) we stopped at one of our local Italian pasta markets...These little Italian markets sell homemade cappelletti, ravioli, gnocchi , guadrucci, homemade fettucini , spaghetti and red sauce..Pizza shells too!!  So I decided I'd buy some guadrucci.. I haven't made that type of noodle yet so today I am making chicken soup and adding the bought but home made little square noodles to my soup.

You can use any small type pasta and I also think they sell square pasta noodles too. **Gia Russa brand has them and they are labeled Egg Flakes.  They are larger than my mother-in-laws size noodles but they are a good substitute. 

11/18/11

Potato Cheese Pierogi (Mom's recipe)

Last week when I visited Mom she handed over to me her recipe binder and lots of index cards that are handwritten with some family recipes. One of which is Pierogi (Pee' dough he' ) Slovak pronunciation . Last year I gave you my Aunt Betty's Pierogi recipe but moms is a bit different.

I sauteed them in loads of fresh butter with sliced onions..Yummy!

Just check out the "oh so yummy" cheese and potato center!

Mom uses her basic dough recipe(which can be easily doubled if necessary) which I have posted earlier on one of my blog posts. Here is her basic dough recipe if you like to refer to it. If you would have any questions on this or any other recipe please feel free to email me @ mjvee@consolidated.net
 or mjkitchenjoy@ gmail.com.

2 1/2 cups flour
3 eggs@ room temperature (take them out for a bit before making dough)
1/2 tsp. salt
1 shot glass water

*1/2 cup extra flour to add if needed so it will go through pasta maker easily allowing a resting time of a few minutes to allow dough to be able to work easily.

 *Note:   I add about 1 shot glass of Olive oil also to my dough.. (I think a lot depends of the size of the eggs) 

 Note: I think the key to great dough is leaving the eggs out to room temperature(around 15 minutes or so)helps with the blending of the flour.

For the potato cheese filling she uses baking potatoes  and for cheese nothing but Cooper Sharp Cheese.  She grates a whole block of cheese in her potatoes.  She boils about 5 lb. of cubed potatoes in salted water.  When the potatoes are tender she drains them but allows a bit of water(a few tablespoons) to stay in the pot.  She then adds the grated Cooper Sharp (white or orange in color)cheese and beats them until the cheese has blended with the potatoes.

I made a small batch of about 50 today. They really were so similar to Mom's although I remember Mom's being a bit smaller. After sealing them I quickly brought a pot of water to a boil, adding a bit of salt and cooked the Pierogi until tender.  Pierogi will raise to top, then cook for a few minutes. (Do not overcook) Drain and add sweet onion that has been saute'd in butter .

Note: I have a dough recipe that uses sour cream in the dough.  I may try it next time I make the pierogi!

Happy Baking and Cooking from my kitchen to yours,

5/7/12 


 

Today it's Stuffed Green Peppers (Meatless Meal)

 

The recipe I made today I used variegated peppers!  

I know most people are familiar with Stuffed Peppers using  ground meat or turkey and adding onion and rice. In our house my mom made they most amazing stuffed peppers using bread stuffing. It has become my all time FAVORITE stuffed pepper recipe. It is definitely a great meatless meal with super flavors bursting in the stuffing.

This is a recipe I have shared before and honestly all my neighbors make this now as an easy meatless meal.  I am thanked over and over for suggesting it. Hope you decide to try it.. Enjoy! This recipe serves two.  Double or even triple the recipe for your family.  Happy Cooking, 

Love, <3 

M.J.

2 Green Peppers(hollowed out and washed)
1/2 stick butter or margarine
2 large stalks celery (chopped)
1 small onion
1/2 tsp. salt
1/2 to 3/4 cup grated Italian cheese
pinch pepper
1 egg slightly beaten
1/2 cup milk
1/2 loaf Italian Bread(regular bread can be used as well)
1 -28 oz. can crushed tomatoes or 1- 28 oz can Tomato Sauce

Saute onion and celery in butter until translucent and tender. Break bread into pieces. Add egg, salt, pepper, cheese and milk. Work with hands until well blended..Fill peppers.

In a medium pot on low heat put 4 tsp.oil.  Place peppers in pan and cook on low heat until bottoms are slightly browned. Add tomatoes and cover pot slightly..Cook on medium heat for 1 1/2 hours or until peppers are tender.  Serves two.  I usually have a little stuffing mixture left so I make meatball size stuffing balls and add to sauce after it has cooked about 1/2 hour.  Nice addition when you love those extra carbs.  Yummy!

Serve with salad and a few slices of Italian bread for dipping if you would like...

If using crushed tomatoes add

1 tsp. or 2 fresh basil leaves and 1 clove minced garlic..but if using sauce maybe just a pinch of salt and pepper if needed..Happy Baking and Cooking!


1/25/12 

 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, 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.

Pasted from <http://iliketobakeandcook.blogspot.com/>

By Request:: My Italian Salad Dressing

Updated recipe.  4/6/2023

Mom made this Italian Salad Dressing and I'm carrying on the tradition.  Grandchildren LOVE it!!

Shake well and toss making sure all is coated with this great basic Italian Salad Dressing.

Blend well to allow seasonings to flavor the oil and vinegar.   Let stand for approx. 15 to 30 minutes before tossing with lettuce..

3/4 cup extra virgin Olive Oil
1/4 cup Red Wine Vinegar for Balsamic for a slightly sweeter taste
1 tsp. Garlic Powder
1/2 tsp. Onion Powder or several chopped scallions 

1 tsp. dried Parsley
1/2 tsp. sugar(taste test)
1 tsp.  salt (taste test)
1/2 tsp. pepper
black olives  ( optional)
shredded mozzarella cheese garnish (optional)
****Pecorino Romano cheese garnish is a must in my salad dressing but not necessary.

Mix well and toss with Lettuce Mix of your choice. I usually use the below lettuce combination.

1/2 head iceberg lettuce chopped

1/2 Romaine lettuce chopped 


Black Olives, lots of them :)
***you can substitute Romaine, Iceberg, Bibb, Red or green leaf Lettuce
Some grated Pecorino Romano cheese, Blue cheese or feta crumbles..  Bon Appetite!

6/16/11 original 

Easy red sauce Risotto: Mom's Recipe

 This is a great cold weather meal.  Served with a salad it's one of our families favorites.  I don't know if all Italians use nutmeg in their recipes but this recipe of my grandmothers who mom watched make uses nutmeg and a pinch of cinnamon.  Just a pinch enhances it's flavor.  Enjoy!


A special Favorite dish of my Dad.

My Mom made Risotto with leftover pasta sauce..  I loved it and Dad did as well.. Mom's sauce always had lots of ground meat in it so the recipe below is exactly how she did it.. The only difference is I do not use quite as much ground meat as she did.  The sauce I am using today is a plain red sauce that I had cooked with  meatballs.

Note:  I know most Risotto recipes today are made with chicken soup but if you like something a little different.you may want to try this recipe.  Happy Cooking!

My sauce with meatballs (I served meatballs on the side)

1  1/2 cups "meat sauce"(you can use meatless as well)
 4 cups water
1 cup rice (rinsed)
1/4 tsp. nutmeg (watch amt.)I used 3 shakes from spice bottle
1/4 tsp. cinnamon(watch amt)I used 3 shakes from spice bottle
1 tsp. salt or more
1/2 tsp. pepper
Pecorino Romano cheese (of course)

Bring 1 cup sauce and water to a boil, add rice and seasonings.  Cook until it thickens.  Top with 1/2 cup sauce and add grated cheese..
Oh those memories!!!!





8/18/11
9/7/13

Breaded Chcken Cutlets

Updated photos!

1/2023

One of the dishes my mother- in- law was noted for was her special chicken cutlets.  Surprisingly she did not cook all Italian meals.  She also made the best eye rounds roasts for hot roast beef sandwiches.  I don't have her exact recipe but one thing I remember is that she filleted them so thin which at the time impressed me big time.  I tried very hard to filet them thin. A very sharp knife is important but watch your fingers please!   This special meal is for my hubby.  Here's hoping they are a little like hers were.

Note:  Today's cutlets were fried in vegetable oil and breaded with plain bread crumbs. Nice and crispy!

Happy Cooking from my kitchen to yours,

I used two boneless chicken breast cutlets.  I have a great knife(I think was supposed to be for slicing tomatoes)
and filleted them.( you'll get four pieces)
1 egg beaten(I added some salt and pepper)
1 cup Panko Bread crumbs(I thinking my mother- in- law used seasoned bread crumbs)
1/2 tsp. dried parsley
1/2 tsp. Italian cheese

Dip chicken in egg and then bread crumbs..Put 4 tablespoons olive oil or canola in skillet and warm. Add breaded chicken.  Fry slowly until golden brown.  Note: this next step can be left out if your chicken breasts were sliced very thin). Transfer cutlets to baking dish and baked  325 degrees (covered)for about 20 minutes..

I served the cutlets with mashed potatoes, corn and applesauce.  (That's the way my mother in law served them!)  HAPPY COOKING!

6/30/11
8/7/13

Stuffed Cabbage (Pork)

New photos 7/8/2023

 A family favorite that is sure to please. Make them large or make them small.  Our son ate the inside but wouldn't eat the cabbage.  Our daughter ate both.  Guess who she took after and guess who our son took after?  Yep you are right!  That was when they were children. Now everyone likes them!  Hope your family does as well.

Happy Cooking!

M.J.

Starting this week I'll be posting some of our family favorite traditional recipes for you to enjoy! 

 Traditional and maybe a few I added a modern touch. 

Stuffed cabbage, piggies in the blanket,Halupkies or Cabbage rolls whatever you like to call them..    It's all about making memories!


This meal was a favorite growing up..My grandmother on my Mom's side of the family was Slovak .  She made these and Mom did as well.   Yes for sure,  I'm carrying on tradition and making them too.

Not everyone likes cabbage and it was hard getting my son to eat the cabbage when he was younger but he did love the inside.  I am posting photos in case you have never heard of them or made them..They are eaten either with some nice fresh bread and butter or mashed potatoes and I add a little tomato sauce to them to give them a little more color..One thing for sure we only use ground pork.  Mom never substituted any other meat.. Tender, juicy and I think the best meat for these absolutely wonderful cabbage rolls.  Enjoy!

Note:  Grandma mixed some sauerkraut along with the cabbage to top these cabbage rolls.

1 medium to large head of cabbage (cooked as below or you can microwave the head in a paper towel carefully )for several minutes.
1 lb. ground pork
1 small to medium onion (finely chopped)
1 cup cooked rice
1 egg beaten
1 tsp. salt
1/4 tsp. pepper
1-15 oz. can tomato sauce

In a large pot put 1 cup water.  Make 4 indentations at the base of the cabbage(with a paring knife) in bottom as to allow cabbage to cook in center.  Cover and bring to boil.  Lower heat slightly and cook cabbage for approximately 30 minutes.  Turn heat off.  Take cabbage out of water and slowly remove piece by piece cabbage leaves.  Fill each leave with 1 large tablespoon pork mixture.

Pork mixture:  Place ground pork in large bowl, add chopped onion, cooked rice, salt and pepper.  Add beaten egg.  Mix(with hands) to make sure all ingredients are covered well.   This above amount will make approximately 12 or 13 stuffed cabbage.

In a large pot, crock pot or baking dish put half of tomato sauce .  Layer stuffed cabbage until all cabbage is used. Chop or cut up the rest of the cabbage(coarse or fine)  and add to top and finish with the other half of  tomato sauce.  You can cook on top of stove slowly covered, as not to stick or use a crock pot set on high for approximately 3 to 4 hours.  If you decide to bake.  Bake covered in 350 oven for approx. 2 hours or until cabbage is tender.. Happy Cooking!!!!!!

 

Cut into core in 4 places

Mix well all ingredients

 

I large tablespoon meat mixture

Fold side to side

Tuck sides in and ready to go

A made approx . 12 to 13 rolls

Layer in pot or pan

Sauce on top

Delicious and ready to eat!!!!

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, 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.

Pasted from <http://iliketobakeandcook.blogspot.com/

1/26/12