Chicken yum yum!

This is Sad to say for a person who loved to cook that I seem to be not in the mood very often lately to do either baking or cooking!  So early today I took some thinly sliced chicken breasts from my freezer and yes the below recipe was created.

It was very tasty and those who love mushrooms might want to add them as well!

Yum yum!

Happy Cooking! M.j.

2 to 4 Thin chicken breasts

2 T Butter 

1 T olive oil

Pinch salt, pepper

1small can Cream of chicken soup

1/2 cup Milk

8 oz. refrigerated Cheese tortellini 

1/2 cup chopped or Frozen spinach

1/2 cup Mushrooms optional 

Sauté chicken in butter /olive oil with salt and pepper until lightly browned..  Add cream of chicken soup and milk.  Cook slowly until soup starts to boil slightly.  Add tortellini and spinach  (mushrooms if using).

Chicken meatloaf with potatoes and sautéed spinach

I’ve been not feeling the cooking lately and it’s not good!

I’m the type of person who wants to have ingredients available at all times..  I know it isn’t that easy and not having a desire to cook really has me at a disadvantage so…

The other day I shopped for groceries and decided a chicken meatloaf might be enjoyed.  We will see!

1 lb.  ground white meat chicken 

3/4 cup to 1 cup breadcrumbs 

I small onion grated fine

2 cloves minced garlic 

1 tsp. Salt

1 egg beaten

1 tsp. Dried parsley 

Grated pecorino Romano on top when serving.(optional)

Filling

1 large russet potato cut in slices

1 cup chopped spinach seasoned with olive oil, salt and minced garlic

Mix chicken with seasonings.  Set aside 

I’m a small pot cover sliced potato with water and cook until it partially cooked.  Salt water!

Using a large slotted spoon remove potato to cool.

In the same water you cooked the potato place chopped spinach.  Bring to a boil and drain.

Sauté spinach in olive oil and minced garlic.

Place half of meatloaf mixture in a small but deep baking dish.  Spray with cooking spray first. Note:  use your hands to press down half of mixture.  Layer potatoes next and then place chopped sautéed spinach.

Using the rest of chicken mixture ( make a large size patty) to top of spinach.

 

Brush slightly with oil and bake uncovered approximately 1 to 11/2 hours or until you put a fork in center and the potatoes are tender and you see no raw chicken.

Enjoy!

I’m having a salad tonight with this meal! Yummy 

Marinated Mozzarella Olive oil seasoning

Antipasto skewers.  Mozzarella is marinated in the below seasonings.

Antipasto skewers.  Easy to make!

Cubed cheese, salami or pepperoni, ham, olives and small whole salad tomatoes.

1/3 cup olive oil

1 tablespoon minced fresh parsley

1 teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon minced chives

1/4 teaspoon garlic powder

1/2 tsp. Salt 

1/2 tsp. Black pepper

1 pound cubed part-skim mozzarella cheese

In a large bowl, combine ingredients, except cheese; whisk, add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

It was gone so fast not a chance for pictures but I’m making antipasto skewers for a social so this is what the mozzarella looks like coated.

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Nectarine Bread

This bread is delicious but the next time I make it and I will; I will add 1/4 cup of regular sugar to the recipe along with the brown sugar or possibly cutting back on brown sugar to 1cup and adding 2/3 cup of regular sugar.

I think it was sweet enough but adding just a little of regular sugar might be the key.

M.j.

Before

After

***I did not have peaches so I substituted sliced and chopped nectarines.  Very good !  Peaches next time!

• 5 fresh ripe, but not too soft, peaches (the peaches shouldn’t be too big – approx 3 ½ to 4 oz each - otherwise it can make the mixture too wet. You need to have about 16 oz of peach pieces after you’ve chopped and removed the stones).
• 1 large egg
• 2/3 cup light brown sugar plus one heaped tsp for sprinkling) Note:  I would also add 1/4 cup regular sugar.  
• ½ cup + 2 tsp (130ml) virgin coconut oil (or vegetable oil), melted
• 1 tsp vanilla extract
• 2/3 cup ground almonds
• ¾ cup buttermilk
• 1 and 2/3 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda

Glaze:

1 tsp. Butter

1 tablespoon milk

Melt in microwave 

Remove from microwave add 1tablespoon brown sugar.  Whisk, add 1 to 3 Tablespoons powdered sugar.  Whisk to desired consistency.  Brush over warm cake.

***Note: I added the glaze the next day but you can add it to the bread while it is slightly warm but not hot! 

Preheat the oven to 350F and line a 1lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.

Chop two of the peaches into slices and put to one side. Chop the other three peaches into small chunks. Put to one side.

Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it’s not too hot or it’ll cook the egg) and stir. Add the vanilla, ground almonds and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined, then stir in the chopped peaches. Pour into the prepared baking tin.    Arrange the peach slices on the top of the loaf. Sprinkle with 1 tsp brown sugar. Place in the oven to cook for 5o to 60 minutes or until a toothpick comes out clean.  ***Note:  My bread took 15 minutes longer to bake than recipe called for.  Remove from the oven and let cool in the loaf pan for 10 minutes before removing to continue to cool on a cooling rack.

When the loaf is cooling, prepare the glaze. Add the butter and milk into a bowl and heat in the microwave for a few seconds until it’s hot. Stir in the brown sugar until it dissolves. Add in 3 tbsp confectioner’s sugar and whisk to combine. Add in more confectioner’s sugar, a spoonful at a time, to make a thick paste.

***I store my leftover peach bread in the refrigerator so you may like to try some spreadable cream cheese to garnish it.  It really compliments it fabulously.   Absolutely devine! 

Yummy and very easy to make.  No electric mixer needed!

Adapted from Simply Stacie.com

Easy summer sauce

A very good way to use your Summer cherry tomatoes!  Or go and buy some!  Yummy!

All it takes is a little imagination to make this summer sauce.

Cherry tomatoes 

Olive oil

Butter

Minced garlic 

Salt and pepper

Chopped basil (optional)

Angel hair pasta

Pecorino Romano cheese

Sauté garlic slowly in butter and olive oil making sure not to burn garlic.

BE GENEROUS WITH AMOUNTS.  

Add cut in half or diced cherry tomatoes. Sauté until tomatoes start to break down. 

Cook pasta in salted water.  Drain .  Reserving some pasta water to add to pasta if it is too dry.

I have no actual recipe so do as you please.

Don’t forget to add some cheese, please!

FROM MY KITCHEN TO YOURS,