Creamy chicken Cutlets over wild rice

Boneless Chicken Breasts are so versatile.  You can make so many different type meals. There's Chicken romano, chicken scampi, chicken parmesan, lemon chicken and the list goes on and on.  I could and have created many meals using chicken breasts so I always and I mean always purchase several when they are on sale and as a smart shopper you should too.  They're so handy.  

A few weeks ago boneless chicken breasts were on sale so I stocked up and before I froze them I made several cutlets and breaded them for later use.  Sometimes it's an effort to do it but in the long run it's always  life saver.  As in today. I was not feeling too good. A headache has been hanging on and  pestering me for days .  I took a few breaded cutlets out last night and put them in the refrigerator so this turned out to be an easy to make meal.


1 lb. Chicken breasts boneless
3/4 cup Bread crumbs
Salt, pepper, parsley
1 egg and 1 T water beaten
1 box  Uncle Bens wild rice made according to directions

Whisk egg, water, salt , pepper and parsley. Dip chicken in egg and then coat evenly with bread crumbs.

In a medium skillet place vegetable oil.  Set temperature on medium heat.  Fry chicken on both sides until browned. Remove from heat.  Just cook until browned. It will cook in oven. Cook rice according to directions.

Before I placed the rice in my baking pan I took a little out to see how it would taste without the cream sauce.  Either way is good. Very moist and tender.

Place cooked wild rice in deep baking dish.  Top with chicken. Add sauce and cover. Bake 30 minutes. Remove cover bake 5 to 10 minutes more if necessary.

Enjoy!


Sauce
1 T butter melted
1 cup chicken broth
1/4 cup heavy cream

Melt butter, add chicken broth, Pinch salt and pepper . Add heavy cream and simmer for a few minutes. Pour over chicken and cover.. Bake 350 degrees approximately 30 minutes. Remove cover and bake an additional 5 to 7 minutes. I served mine with peas and applesauce.

Lemon Meringue Mini pies! It's National Pie Day!!

Sharing one easy and so yummy pie selection for National  Pie Day.  Check out the label section ON THE RIGHT SIDEBAR OF THE BLOG under Pies for lots more.

Have a great day and MAKE A PIE!


I came across this recipe that was sent to me from Pillsbury.  I love Pillsbury products especially their pie crust so this recipe intrigued me to say the least.  My daughter and I love Lemon Meringue Pie so this is my treat to her and me too!  So Cute!!

1 Pillsbury refrigerated pie crust, softened as directed on box

3/4 cup lemon curd (from 10 oz. jar)

12 large fresh raspberries

1/4 cup egg whites from carton or 2 large egg whites

1/4 cup cream of tartar

1/4 tsp. vanilla

2 T sugar

Heat oven to 400 degrees.  Unroll pie crust on work surface and flatten slightly with rolling pin

Using a 3" round cutter (I used a 3" tea cup), cut 12 rounds.

Invert mini muffin cup pan.  Place each crust round over bottom of 12 cups.  Press and pinch dough to form cup.  Prick bottom and sides with for and bake 8 to 10 minutes until lightly golden brown.

Place shells inside mini muffin cups(they will not fit but sit fine on top.  Place 1 raspberry in bottomof each shell.

In small microwaveable bowl, microwave lemon curd uncovered on high 45 to 60 seconds or until hot.

Stir until smooth and  place 1 T lemon curd over raspberry.

Reduce temperature to 35 degrees.  In a small deep bowl, beat egg whites, cream of tartar an vanilla with electric mixer about 1 minute or until soft peaks.  Add sugar and beat until sugar is dissolved.  Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.

Bake 350 degrees 8 to 10 minutes or until meringue is light golden brown.  Cool completely, about 1 hr.  Refrigerate until filling is set, about 1 hour. Store in refrigerator.

Happy Baking from my kitchen to yours,

1/23/16
2/26/18

Italian pasta sauce: A personal opinion

A Blessed Sunday to everyone.

On occasion I get asked why I don’t add oregano or different herbs to my pasta sauce.  Truth be told is that authentic pasta sauce uses basic seasonings. Garlic, basil, salt,pepper and olive oil.  Visiting our family in Italy I watched my relatives cook.  They never added anything in the spice area other than what I use. They said Americans Americanize it with heavy seasonings.  I’m guessing it’s what you get used to 😊. Of course they also use their garden fresh tomatoes which I only use on occasion.

Try your hand on a pasta sauce with basic ingredients. It's the best way to make quick and easy sauce.

Fresh ingredients, limited spices and herbs, and when in season fresh tomatoes. You can't go wrong.

You can find my easy recipes for various versions of my pasta sauce under labels on the right side of the blog.

Enjoy!  

Meatless Pasta Fagioli from my kitchen to yours!

This is an oldie but goodie from the archives.

Hello:  I am re-posting this recipe for those newbies who haven't had a chance to jot down this easy and so good family favorite recipe.  Enjoy and thanks for checking out my blog!  Love, M.j.


It is hard to believe it has been over 1 1/2 years that I have doing my blog!  This dish was prepared for my 100th Blog post.  Today I am going strong at over 600 blog posts and I am truly proud of each and every one that I have shared with you.  I have learned a great deal about blogging and hope that I have entertained and educated you on some new recipes and ideas from my family to yours.  I absolutely love how you have inspired me and hope I have inspired you to get back to some good home cooking!







My 100th blog..Wow!!! I  love pasta fagioli..and I love to make it as well!  Easy and so good! My granddaughters love it so that makes this a great meal to make them when they visit. A definite plus! 

 Mom and grandma made it a lot when I was growing up and I have changed it a bit from their original recipe but the results are still the same..

Everyone loves it! and there are seldom any leftovers.  I am not fussy about how I serve it..Right from stove to table! Make sure you put a hot pad to protect your table.. Italian cheese in a dish on the side.  Put a large ladle in it, extra sauce in a dish if needed,  and it disappears one two three..Hope you enjoy this as much as our family does. I just made this today and it is Oh sooooo good!!!!!.Happy Cooking!

 2 cans cannelini beans (drained and rinsed)
3 medium celery ribs and tops, chopped
3 cloves garlic minced
1 tsp. dried parsley
1 tsp. dried basil or 2 fresh basil leaves chopped
1 medium onion, chopped coarse
1 large carrot,chopped in large pieces( If you put the carrots, celery and onions in food processor and add back into sauce, the sauce will be a little heartier)
1 large can Tomato sauce ( I use Hunts)

1  1/2 cups water 
1 box Ditalini (cooked)
1 tsp. salt
1 tsp. pepper( if you like a kick to it pepper will give it!)
1/4 cup olive oil

Just look at those beans!!!!!!!!!

Mashing some of the beans

In a large Dutch oven where you have placed 1/4 cup olive oil; add onion, carrot, celery and garlic. Simmer slowly  until translucent and slightly browned about 5 to 10 minutes. Remove large pieces. Add tomato sauce, salt, pepper, basil, parsley and 1  1/2 cups water.  Add rinsed and drained beans.. Cook slowly on medium heat.  (you may have to lower heat).   As sauce is simmering, with a potato masher, mash beans slightly to break up some of the beans.  Simmer on low heat.   Cook pasta according to directions..Rinse and Drain.  Add  sauce toss to make sure all pasta is covering the pasta, some grated Italian Cheese(Pecorino Romano or Romano) and toss more.. 

Note: I use Ditali or Ditalini(little tubes).

Note:  Grandma and Mom used basically the same ingredients except they used 1 large can tomato juice and 1 small can tomato paste in their recipe as well as dried beans that were immersed in cold water overnight and then drained. 

Remove large vegetables after they are tender.  You can chop them in a food processor and add to sauce for thicker consistency if you desire.

They also washed their pasta out with cold water after cooking it and then added the sauce which made the recipe a little thinner (soupy). This is a meatless meal but for all you meat lovers you can add 1/2 lb. ground beef or sausage (Just brown it before you add it to the sauce!)

Happy Cooking from my kitchen to yours,





7/15/11 original
1/6/13
8/16/13

Baked Scalloped Sweet Potatoes

Yummy sweet potatoes with cheese in sweet cream. You can't do much better for a great side dish for any occasion. 

I intend on making this for my Easter brunch potato entree.

2 lbs. sweet potatoes peeled, washed and cut thin
1 1/2 cups heavy cream
1 to 2 cloves minced garlic(depends on taste)
1 tsp. dried thyme or a little less
salt and pepper
2 Cups Gruyere cheese grated(this cheese is pricy but a delicious addition)

Clean potatoes and cut with a sharp knife into thin to medium slices. Place in cold water and rinse thoroughly. Drain and pat dry.

Place garlic in small pan on low heat.  Add heavy cream and simmer slightly stirring occasionally until warm. Turn off heat and allow to cool slightly.

In a medium size casserole dish butter generously.  Layer one layer of potatoes, salt, pepper, cheese  and thyme. Add a little of warmed cream and continue to do so in every layer until all potatoes and cheese are used.  Any remaining cheese add to last layer.   Make sure potatoes are pretty well covered with garlic sauce.  Turn oven to 400 degrees.  When oven has reached 400 degrees cover casserole with foil and place in center of oven and bake for 30 minutes. Remove foil and place casserole up to next rack and bake for an additional 20 minutes or until slightly browned.  If not browned enough you can broil on high for a few minutes but watch carefully as not to burn.

Remove from oven and allow to set for 20 minutes.  It will thicken perfectly.  I had pan fried thin pork chops and applesauce with this.  Delicious!

adapted from Pinch my salt