Chicken Manzana

Original recipe 3/15/16
If you’re looking for a new recipe to try this one is delicious.

New Recipe!

When I see a recipe that appeals to me I cut or tear lol it out of a newspaper or magazine.  I must have hundreds of them that I find appealing and want to make.  This is one of them.  

I had never used Manchego cheese (Spanish type mild and flavorful) so I gave in and bought the smallest piece the deli had. It is pricey.  The pieces were all about 4 oz. and this recipe called for 2 oz. so we'll have the remainder with some of the ham and I'll make a ham and cheese sandwich later in the week.  It is delicious! 

I am away from my kitchen but I can cook almost anywhere if I have a bowl, dish and a pan or two.  If they are not available I have been known to hit my local dollar store.  Disposable and inexpensive sometimes when there aren't many options that store fits the bill so to speak.......They even have $1.00 can openers!!!

I'm having some knee issues so my leg/knee has given me a few limitations so I have asked hubby to step in and he did agree.  This will be his FIRST attempt at an involved recipe. 

 Note:  Fortunately the local grocery store had a sample of it and he loved it so he is going along to make it.  

I will supervise.  There is some prep.  He hates prep but if I can I'll try to help a bit.  The recipe is below and hopefully I can get a few good shots of him making this dish.

I adapted the recipe because I didn't have the spices and panko breadcrumbs.  I substituted chili powder for the spices because that's what I had on hand.

To give the sauce a deeper depth I think what the recipe suggested is a good idea.  Having said that we liked it with just the chili powder.  I used a teaspoon of it.

 The Sauce

3 T panko bread crumbs (I used regular unseasoned)
2 T butter
1 lb. boneless skinless chicken breasts
2 oz. Spanish Manchego cheese (it is expensive) so you may want to try another type(maybe taco type cheese)
1 medium granny smith apple
2 oz. Black Forest Ham, chopped
1 cup 100% apple juice
1/2 cup unsweetened applesauce
1 tsp. Chipotle seasoning
1 tsp. ground cumin 
Note:  I did not have either of the last two ingredients so I used chili powder to substitute.

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil.  

Place bread crumbs and 1 T butter cut into small pieces aside while butter softens

Cut a deep pocket into top of chicken breast, careful not to cut too deep but about several inches wide.

In a large fry pan place remaining 1 T butter and melt.  Add chicken, cut side down; cook about 2 to 3 minutes on each side until browned.

Transfer chicken to baking sheet with cut side up. (set aside for chicken to cool about 5 minutes.  Meanwhile cut cheese and apple into 1/4 in cubes; approximately 1/2 cup each; add to bread crumbs.  Chop ham; stir into bread crumbs mixture until well blended.

Squeeze chicken slightly with tongs to open pocket; fill breasts with ham mixture, packing firmly and mounding any extra on top.

Bake approximately 12 to 14 minutes .  depending on thickness of chicken.  No pink should be seen in chicken.*** My chicken breasts were thick so my baking time was about 25 minutes.

Combine in same pan on low: apple juice, applesauce, seasoning and simmer 7 to 8 minutes stirring occasionally or until slightly thickened.  Transfer chicken to cutting board; let stand 5 minutes to rest.

Pour sauce onto serving platter; slice chicken and arrange over sauce.  Serve.

**I served this dish over a quinoa/ rice blend.  You can use plain rice or a side salad. The ham and cheese added flavor and the apples were a nice touch.  We liked it and I would definitely make it again.

Pasta e Pisellii

 Updated photos 9/23/23 yummy as usual.

I had the privilege of seeing a cooking demonstration a few months ago and the chef was Italian.  He went on to explain to us a simple dish/meal his mother used to make.  He was Italian and although I am part Italian I had never heard of it. We were able to try a small sample of it after it was prepared and I really liked it so I managed to take picture of it in my mind and below is what I came up with.  Those who love peas or like them will surely enjoy this recipe.

1/18/16

 Peas and pasta/ Pasta Piselli

To add to your grocery list for tomorrow . Simple ingredients to make a meal!

1 to 2 - 15 oz can Le fleur peas (use liquid too)
butter
onion 
garlic
Romano or Parmesan cheese(about 1/4 cup or more)
chicken broth to thin if needed
olive oil
salt and lots of pepper
tiny pasta as in ditallini or petite shells 

NOTE:  Add some grilled chicken to it for some added protein.

Ingredients:

4 T butter

1/4 cup olive oil
1 clove minced garlic 

1 medium onion diced and grated

***Romano cheese no on the shelf cheese!!!! In deli dept.

Salt

Generous amount pepper

2 cans le fleur peas.  Use liquid
Chicken broth 

1 lb tiny shells cooked and drained (salt water)

Sauté onion in butter olive oil until translucent . Add garlic and simmer another minute or two.

Add peas juice and all.  Simmer a few minutes until you are sure it is warm /hot throughout.

Add drained pasta and cheese, an additional and salt and pepper if needed . Serve warm I did not add any additional salt but lots of pepper.......

Keep a little of your pasta water to add to thin it if necessary or add chicken or vegetable broth to make it soupy .

😁

The I Like to Bake and Cook Blog Lady!

Note:  you can cook pasta ahead of time and add a little olive oil and store in refrigerator in resealable  bags.  Pasta will keep for several days .

Italian Style Macaroni and Cheese( Family Favorite) (Pictures included)

A great Easter Tradition for those who choose to eat a meatless meal.

One of the favorite Family Recipes!

Easy dish to prepare and as a suggestion you may also make this dish in a 9x13 size pan.  Let it set for a few minutes and cut in squares in bite size pieces.  Enjoy!

This original recipe was my grandmother’s.

Note to clarify:  "Maccaroni and cheese" does not exist in Italy. This seems more a "Frittata di Pasta" 

3/21/16

 

On Friday's during the Lenten Season we ate meatless meals growing up and still do.  This dish was and still is a family favorite.  My mom shared with me her secret (lots of Italian Cheese for flavor).  Do not skimp!!!  Happy Cooking!

My grandmother used to make this and my mom made it as well so I'm following tradition.  Enjoy! I adjusted the recipe slightly since now noodles are 12 oz. instead of a pound pkg..

3 eggs beaten

1 cup milk

1  1/2 cups grated Italian Cheese(Pecorino Romano(Mom and Grandma used 1 cup but I  find that adding about 1 1/2 cups of cheese is a little tastier)

1 pkg(12 oz) Fine Egg Noodles

Cook egg noodles according to package directions with a slight amount of salt.  Rinse thoroughly.

Mix together eggs, milk and cheese.  Add to noodles....Grease a square 8x8 pan or 13x9 in. with butter(I used  a 9 inch pie plate) I thought it added a nice touch for serving!  Place all noodle mix in pan/dish.

 Top with some more grated cheese and pepper.  Dab a little butter on top..

Bake 350 degrees for about 30 minutes..LAST FEW MINUTES TURN BROILER ON AND SLIGHTLY BROWN TOP. Cool slightly and cut in squares or pie slices.  Serve with a salad! 

From my kitchen to yours,

original recipe 3/15/12

 12/8/12
2/4/13
 2/9/16

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Creamy Tomato Tortellini Soup

It's new soup time.  Fall is in the air and summer is just a happy thought away so as I like to start off today with a new cream soup. I had to add my touch so I can make it mine.

I have to admit I looked though a few recipes and none were exactly the way I would make mine so I combined a few of their suggestions and added a few of my ideas and here is my recipe.

It was delicious.........**quick note...you can easily substitute cooked small acne de pepe instead of tortellini if desired.  

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  10/21/16

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• 1- (28 oz.) can crushed tomatoes ( I only had diced tomatoes so I placed mine in blender to pulse on grate)
• 1 (16 oz.) package refrigerated cheese tortellini
• 4 cups chicken stock(+ 1 can of chicken broth if needed to thin)
• 1/2 cup half and half
• 1/2 cup 2% milk
• 1 cup yellow onion, finely chopped
• 1 Tablespoon basil/garlic olive oil fresh pesto or (if you do not have the pesto use depending on your taste either 1 tsp. dried basil or 3 fresh basil leaves chopped.
• 2 cloves garlic, minced(use only if you do not have basil garlic pesto)
• 1 carrot, peeled and  sliced or diced very thin(you can even grate it)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper
•  salt and freshly ground pepper, to taste
• Pecorino Romano cheese grated, garnish

In a large dutch oven pot place olive oil, add onion and carrot.  Simmer slowly until onion is translucent and carrot is tender. Add garlic or pesto and simmer a little longer or until fragrant. Add tomatoes, stock, red pepper flakes and cook slowly until tomatoes start to reduce about 30 minutes.  Slowly add milk and half and half mixture and cook  a few minutes or until slightly thickened. Add tortellini, salt and pepper to taste and cook on low a few minutes for tortellini to cook.  **Note: Refrigerated tortellini should not be overcooked.  Ladle to large soup bowl and garnish with cheese if desired.

Note:  My soup was not super thick which is the way I wanted it to be.  I figured the uncooked tortellini might absorb some of the broth.  Having said that keep an extra can of chicken broth to thin if your soup gets too thick.

If desired use an emulsion blender to puree all ingredients before adding tortellini.

Enjoy!

  Happy Cooking from my kitchen to yours,

Easy Chicken Francaise

There are days when I just don't want to cook..I really don't so I put my meal that I had planned off for a day or two if I can.

That's what happened yesterday. No desire at all!

I had taken frozen chicken breasts out of the freezer to thaw and when they thawed I did not want to make dinner.  I had no desire at all so later on last night I decided I had to do something with them so I trimmed ,fileted, covered and refrigerated for them for today.

Today all I had to do was muster up the energy and appetite to make this super easy meal.  It was delicious.

Sometimes I add white wine to this recipe but not today.  Basic ingredients make another great meal.

Served over quinoa and brown rice.  It's a prepared 90 second microwave seasoned side.

Enjoy! 

His 8/4/18

Hers

1/2 cup all-purpose flour
4 eggs, beaten ( I used 2 eggs)
1 pound skinless, boneless chicken breast halves
2 cups chicken broth
1 teaspoon chopped fresh parsley(you can used dried)
salt and pepper to taste
1/4 cup butter
2 lemons, squeezed or 2 tablespoons juice
1 teaspoon cornstarch

1. Preheat oven to 300 degrees 
2. In a medium saucepan combine the broth,parsley, salt and pepper to taste, remainder of butter and lemon juice over medium low heat. Whisk together while heating slowly. When butter has melted, slowly stir in cornstarch until sauce thickens slightly.
3. Coat chicken with flour, then dip into beaten egg.  Saute chicken(lightly grease skillet with butter) in a large skillet until cooked .  Drain on paper toweling. 
4. Place chicken in a 13x9 inch baking dish and pour sauce over all. 
5. Bake at 300 degrees  for about 10 to 15 minutes uncovered, or until chicken is cooked through. Add a salad or vegetable for a delicious meal.
6. This meal takes about 60 minutes from start to finish..