Chicken Surprise

It seems like chicken has gotten to be a staple in our house and chicken breasts seem to be my go to for most recipes.  I use parts of the chicken for soup but mainly boneless breasts for other dishes. I know my mom loved dark meat and couldn't understand how I only used the breast of the chicken.  She loved the dark meat and said breasts were dry. lol

So in my quest to change up and create as well as use a cheese my hubby enjoys I used Muenster cheese.  Hubby really loves muenster cheese and melts it on bread when he toasts it so this was a great cheese to use in this recipe.  Surprisingly it melts perfectly and stays in place.  Much better than mozzarella cheese.

**First I would like to say you can easily double this recipe or triple it to your needs.

My boneless chicken breasts were larger than I usually use so when sauteing /frying them you just need to brown them on both sides as when they go in the oven for baking and they will cook tender.

Chicken Surprise recipe: 

3/4 lb. boneless chicken breast
1 egg
breadcrumbs
salt and pepper

In a large size bowl place egg, salt and pepper and a little water. Whisk. Dip chicken first in egg and then in breadcrumbs.   In a large skillet that you have added about 2 T oil, heat to medium and add breaded chicken. Cook until browned on both sides.  Remove and place in a medium to large baking dish.

Chicken
3/4 lb. boneless chicken breasts1 clove minced garlic2 to 3 green (scallions)onions chopped ( use green too)
2 T butter
1/2 tsp. dried basil  (Fresh basil chopped can be used)
3/4 cup chicken broth
*1/2 cup white wine if desired
*1 cup sliced mushrooms if desired
1/4 lb. Muenster cheese sliced


In a medium size pot place butter and allow to melt. Add chopped scallions, garlic and basil.  Saute slowly until scallions are translucent.  Add chicken broth and allow to cook down slightly. If using wine it will reduce quicker.

*Note:  I did not use wine or mushrooms because I intend on making this recipe again later and one of our guests is sensitive to both .  I think both would really add to the dish so don't hesitate to use them.

In a deep baking dish place cooked chicken cutlets.  Add liquid and allow to sit for 1/2 to 1 hour to marinate. 

  Set oven to 350 degrees.  After about 1 hour place muenster cheese on top of chicken and place in oven uncovered.  Bake for approximately 30 minutes.

Serve over rice for with a salad.  Enjoy!

Pear / Cranberry upside down cake!

I keep buying more and more fruit.   Just can't resist the summer selections.  Sure love to bake so  here goes a new recipe that  I tried using pears. I have made pineapple upside down cakes in the past(my hubby's favorite) but since I had 3 pears I decided to try my hand at a pear cake with some dried cranberries..I'm thinking this may be a keeper for the holidays..Here goes:

I served it warm with some vanilla ice cream..

Pear/ Cranberry  upside down cake

12 tablespoons (1 1/2 sticks) unsalted butter

1 3/4 cups firmly packed light-brown sugar

• 3 firm but ripe pears, such as Anjou
• Juice of 1 lemon
• 1 cup cranberries
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 3 large eggs
• 1 cup milk, room temperature

Directions

1.      Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch  round cake pan.

2.      Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center.(I've got to work on this aspect of artful design) Sprinkle 1/2 cup cranberries over pears, and set aside.

3.      Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes to 50 minutes.

Transfer to a wire rack to cool for 15 minutes. Run a knife around ends and invert onto a serving platter. A nice touch is to serve it warm with  ice cream..  I'm bringing this dessert to a friends home tonight so I'll let you know how they liked it.    Note: Delicious..only addition I'd make is that I would add some cranberries to batter..I forgot to do that!  The cake was moist, sweet and had just the hint of spice that brought out the fruit..It will be a holiday must!  You may want to bookmark this recipe..

Happy Baking from my kitchen to yours,

8/12/11
9/12/13

Savory impossible pie

Sharing this recipe for those who enjoy quiche type recipes.


All of the impossible pies that I have made have been of the fruit and sweet nature.

Today I ventured into savory taste and it was quite tasty. Breakfast, Brunch or Lunch this is a very tasty and easy to make.

IMO it's More like a quiche than a pie as with impossible pies there is no crust to make so it makes one. How easy is that? 

A Short and savory recipe to enjoy.

Serve with a side of fruit or potato.

1. 1 tablespoon unsalted butter, softened, plus 2 tablespoons melted
2. 3 tablespoons finely grated Parmesan cheese 
3. 2 cups shredded cheese (I used American and sharp cheddar)
4. 4 ounces crispy bacon broken in pieces
5. 4 scallions, chopped fine
6. 1/2 cup all-purpose flour
7. 3/4 teaspoon baking powder
8. 1/2 teaspoon pepper
9. 1/4 teaspoon salt
10. 1 cup half-and-half
11. 4 large eggs, lightly beaten
12. 2 teaspoons Dijon mustard
13. 1/8 teaspoon ground nutmeg(I did not use any nutmeg)

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie quiche plate with softened butter, then coat plate evenly with Parmesan.
2. Combine bacon, cheese and scallions in a bowl. Sprinkle cheese-and-bacon mixture evenly in bottom of prepared pie dish. Combine flour, baking powder, pepper and salt in now empty bowl. Whisk in half-and-half, eggs, melted butter, mustard and (nutmeg) until smooth. Slowly pour batter over cheese-and-bacon mixture in pie quiche dish.
3. Bake until pie quiche is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.Serves 8

 adapted recipe to my families liking. rosemary and the goat.com

Another Biscotti recipe

I love my facebook page. If you didn't know it's titled the same as this blog. I Like to Bake and Cook Blog to be specific.

Along with meeting so many foodies that quite honestly become my friends I also get to have foodies share their recipes with me on my group page which is We like to bake and cook group.  Yes I'm well represented on facebook but how else could I get to reach so many people who love food. It's the best place to connect with foodies and find great recipes with the best foodies from around the world.

 The below recipe for Biscotti is from one of the foodies and yes ladies and gents it is a gent who shared this recipe with me. Thanks Tom.

It does not have any shortening in it so don't get alarmed.  It is a good recipe especially if your one who loves to dunk biscotti.. lol  They're crispy but not hard which surprised me. 

I wanted to make this recipe exactly as Tom suggested to see what if any changes I would make and here's where I 'd make a few slight ones.


Note** I didn't think the vanilla was flavorful enough so I'd add orange rind to mine and maybe orange extract or real orange juice to bring out some flavor.  I love anise so maybe I'd switch it up and use anise extract instead of orange. I'd also watch the  baking time as if you over bake they will be very dry.

Enjoy! 

2 cups flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. Salt

2 eggs

2 egg whites

1 tsp. vanilla

Dried fruit and nuts

Recipe makes about 2 medium size loaves. No rolling necessary..so it makes making biscotti so easy...

Cream sugar ,eggs plus egg whites. Add vanilla, salt, baking powder and baking soda.

Add flour to above and mix. I used an electric mixer. After all is blended Add dried fruit and or nuts. About 1/2 to 3/4 total.

You can use orange rind and orange extract for flavoring as well.

 It's easy and I do my same old way to bake them. On a large cookie sheet I place aluminum foil, spray with cooking spray and drop in a horizontal line tablespoon size scoops.  About 6. Allow room between loaves. They will spread as they bake.

 With a butter knife close all the edges and top with a little sugar if you like. You do not need the sugar but can for a little extra sweet.

Bake 350 degrees for 25 minutes. Remove from oven.  Cool at least 15 minutes or more and cut into thin or medium slices. Place on cookie sheet and bake about 5 minutes more on each side.

Grilled Pork Medallians with Peach Salsa:

Updated photo 7/17/23

Delicious!! 

Original recipe posted 4/29/13 and the recipe  is still getting raves.



Today I made this and broiled my pork medallions after I allowed them to marinate for a few hours in my refrigerator.  Yummy!

 I have made this meal over and over with plenty of raves.  I 'm sharing it again for the newer foodies cause it is a keeper.  Enjoy!

 Why go out?  Give someone you love this great meal!  The warm weather recently has brought to mind this great recipe and I wanted to share it with you.  I went to the grocery store and bought two pork tenderloins knowing I was going to grill this week. I'll use one and freeze the other for another day!  Easy to do on the grill or oven..

Rice, pork and salsa...1, 2, 3 steps to a delicious meal.. Easy, quick and absolutely fabulous!

Happy Baking and Cooking from my kitchen to yours,
M.J.




Salsa Recipe
 3 peaches diced, pitted and skin taken off
1 ripe Roma tomato..seeds removed
1/4 cup diced sweet onion
1 tablespoon cilantro(use fresh if possible)
2 tablespoons fresh lime juice
1/4 tsp. ground red pepper or to taste

Easy to put together peach salsa

Seasoned Pork
1 approx. 2 lb. pork tenderloin cut in pieces or you can use 4 boneless pork loin chops
1 tsp. cumin
1 tsp. chili powder
2 tablespoons olive oil
1 red onion sliced in pieces
salt and pepper to taste

Place cumin, chili powder, olive oil, salt and pepper in large disposable bag..Add pork medallions and toss to coat.  Grill on medium heat until center is light pink..Serve with rice..

I did these medallions on skewers.  Placing one piece of pork and then one piece of red onion and so on.

 Easy to do!   If desired you can pan fry pork..

6/15/12