BLT Pasta Salad

Here we are the July 4th week-end is quickly approaching and other than a few traditional favorites we plan on spending a quiet week-end.

The children and grandchildren have plans so hubby and I will relax and may go to a movie.

I have wanted to make a salad something like this for a while.  I thought what better time than summer, correct.  Light dressing and since I had some bacon(thick style) stored in the freezer I let it thaw overnight and today's light dinner was this salad.

Enjoy!

1/2 cup bottled ranch dressing(you can use light or low calorie if you desire)
1/2 cup light sour cream
1 cup cherry tomatoes (I used half cherry and half quartered)
8 oz. cooked penne pasta
10 slices cooked bacon(I baked mine until crispy) and broke in pieces but crumbling the bacon might be a better choice
2 cups chopped romaine lettuce (washed thoroughly and patted dry)
salt and pepper if needed

In a small bowl mix ranch dressing and sour cream.

Cook pasta according to directions. Drain and rinse in cold water. Drain all water thoroughly.

Mix lettuce, cherry tomatoes and penne with dressing.  Add bacon and serve or chill until ready to serve.  

Have a safe week-end.

7-4-16

6/26/18

Easy Marinara Sauce

Marinara Sauce is my favorite!  I do not need meat to make a great sauce.  Good ingredients seal the deal. 

11/2/2024 new photo


4 tablespoons olive oil
1 medium onion sliced thin, or minced (I usually grate in finely) I do t mind thinly sliced but hubby does not.

1/2 medium carrot, cleaned, finely grated (optional) it does sweeten sauce.
1 small sweet pepper diced thin(optional)
2 cloves garlic minced
2 cans crushed tomatoes
2 to 4 fresh basil leaves or 1 tsp  dried basil
1/2 tsp. salt or salt to your taste 
1/4 tsp.red pepper(optional)

Saute onion and carrot in olive oil until translucent..Add diced pepper if using and garlic..cook one minute..Add crushed tomatoes, salt and red pepper..Cook over medium heat stirring occasionally about 30 to 45 minutes or more until it reduces slightly. The sauce will thicken slightly.

 Cook pasta, drain and toss with sauce and of course some good Italian cheese...Easy and delicious !

Marinara Sauce (a little more involved)( Mom's Recipe)

2 tablespoons olive 
1 small onion finely grated
2 cloves garlic,minced
1 can 2 lb. 3 oz. Italian Plum tomatoes undrained
 1 large can tomato puree
1 tsp. dried or several fresh basil leaves
1 tsp. salt
1/8 tsp. pepper

In large skillet over medium heat, heat oil ..add onion, cook until translucent, add garlic, cook 1 minute. Add plum tomatoes with their liquid mashing tomatoes with fork until mixture is slightly chunky..Stir in puree, basil,  salt and pepper.

Cook over medium low heat uncovered and stirring occasionally (30 minutes) Sauce will reduce to about 3 1/2 cups...

Happy Cooking from my kitchen to yours,

8/22/12
10/7/14
1/30/17

Shredded Cabbage and Dumplings

Welcome to 7 days of summer meals.  Enjoy!


You could call this dish almost a regular in our house because it is made quite often.  Both hubby and I love it and believe it or not the children and some of the grandchildren do too!  Two of the boy grandchildren won't even try it! but I'm thinking years to come they will too.

All it takes is one large head of greenish cabbage(for some color). Sliced rather thin if you can or buy a large bag or two of shredded cabbage at the grocery store,  1 stick butter, 1 medium to large onion, sliced , salt and pepper to start.

The dumplings are sooooo easy.  


2 cups flour
1 egg
1 tsp. salt
1 cup milk or water(milk seems to make them a little more tender)

In medium bowl beat egg with fork,, milk or water and salt. Fold in flour.  Bring a medium pot of water to boil, drop batter using a 1/2 of a small teaspoon(see photo).  Stir while adding so as not to stick to bottom of pan. Cook on medium heat until dumpling/noodles come to top.  Cook for several minutes more. Drain.  Add to Cabbage/onion mixture. Enjoy!  Easy and it's a keeper!!!

Note:  If batter is too thin add a bit more flour.  If too thick a bit more milk. It'll work out fine. 

3/31/15

3/2/18

Crockpot friendly Chicken Parmigiana meatballs

The recipe is the closest to Chicken Parmigiana as you can get without frying.  Yes chicken ***Parmigiana meatballs  or you can make a casserole using a 13x9 in baking dish.  

Quite honestly that thought just crossed my mind while I was typing.  A timesaver and great option. 

Simple to do and a possible suggestion for those who want to save time.  Begin by Spraying a 13x9  in baking dish with cooking spray.  

Layer half of the seasoned chicken mixture on the bottom pressing down firmly.  Next using fresh mozzarella layer a few slices covering all of chicken mixture.  Top mozzarella with remainder of chicken mixture using a large greased with cooking spray spoon.   Cover with aluminum foil and bake st 350 degrees for approximately one hour. (about 1 lb. of ground chicken) Remove from oven and top with marinara sauce and more mozzarella.  Bake uncovered or carefully broil until slightly browned.  Cheese should melt and sauce should bubble. 


  Enjoy!   

Now on to the chicken meatballs!

This is a small recipe so double it if you are using more ground chicken.

1 lb. ground chicken
1 tsp. Salt
Pinch or two pepper
1/2 cup garlic and herb breadcrumbs
1/2 cup *Parmesan or Romano cheese
1 egg slightly beaten
1/4 to 1/3 chicken broth ( just enough to keep moist)
1/3 lb mozzarella cut in pieces( I used mozzarella sticks for convenience)
Sliced mozzarella for top(I shredded mine for my recipe)



Mix all those ingredients together adding broth a little at a time.

Set oven to 350 degrees.

Spray a medium size cookie sheet with cooking spray or olive oil.

Place filled meatball ( check photo)on cookie sheet.  Bake 15 minutes or less depending on size of meatballs.

Remove from oven and place in crockpot on low the chicken meatballs and your favorite sauce.

Cook on low approximately 3 hours or if cooking them on stove you should use a medium size Dutch oven cooking slowly about 1 hour.

Jarred or homemade Marinara works beautifully.

Happy cooking!

Please note I'm using the Itaian wording of Parmigiana .  American version Parmesan 

Chocolate zucchini bread

 

A wonderful recipe!  I had to re-post and share.

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

  It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it.    My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolately" and had some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite.  It is one of the best for sure!!  Enjoy! :)

I must have eaten 4 pieces.  I couldn't stop!!

A great cake to use plentiful zucchini

My helpful grandson

Oh so good chocolate chips

It was easy to remove from the pan.

Happy Baking and Cooking from my kitchen to yours,

M.J.

Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)


Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum



8/3/12 original 
7/26/13 

  

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