Tasty Tuesday - Skillet Chicken Parmigiana

Ingredients:

4 - Boneless Chicken Breasts

1/3 Cup Italian Style Dry Bread Crumbs

1/3 Cup Grated Parmesan Cheese

1 Egg, Beaten

2 Tbsp. Olive or Vegetable Oil

2 Cups - Spaghetti Sauce

1/2 Cup Shredded Mozzarella Cheese
1 box Spaghetti Noodles 

Directions:

1) Mix bread crumbs and Parmesan cheese.

2) Dip chicken in egg then coat with bread crumb mixture.

3) Heat oil in 12 in skillet over medium heat.

4) Cook desired amount of spaghetti noodles.

5) Cook chicken in oil 10 to 15 minutes. Turning once.

6) Pour spaghetti sauce around chicken in skillet until hot.

7)Sprinkle mozzarella cheese over chicken.

8) Serve over spaghetti noodles.

Tasty Tuesday - Grandma Scott's Egg Custard Pie

This is my husband's favorite pie.  He always looked forward to his grandma making this just for him.  She would always make 2.  One for her to serve and one just for him to take home.


Ingredients:

2 eggs, beaten

1-1/2 cup milk

1/2 cup sugar

pinch of salt

1 level Tbsp. Flour

1 Uncooked Pie Shell

Directions:

1) Mix first 5 ingredients together.

2) Pour into pie shell.

3) Preheat oven at 350.

4) Bake for 1 hour, until knife is clean when inserted.

Tasty Tuesday - Rosemary Oven Potatoes

This is one of favorite things to make when grilling out.  They are so simple and so good.


Ingredients:

4 Potatoes
2 Tbsp. Olive Oil
Rosemary - 3 twigs or 2 Tbsp.
Salt and Pepper


Directions:

1) Preheat oven to 450°.

2) Cut each potatoes into 8 wedges and place in a bowl.

3) If using fresh rosemary, coarsely chop rosemary and add to potatoes.

4) Add 2 Tbsp. olive oil, salt and pepper to taste. Stir together until potatoes are coated with olive oil.

5) Place on a baking sheet. Bake for 25 to 30 minutes turning once until potatoes are tender.

MATT'S MOUTH-WATERING RIBS

My husband loves to grill.  This is one of my favorite things that he makes.

Ingredients:

2 lbs of Beef Short Ribs
1 Bottle Kraft Barbecue Sauce
2 Garlic Cloves
Salt
Pepper


Directions:

1) Place ribs in a large pot and cover with water. Boil ribs for 45 minutes and then drain.

2) Rub ribs with garlic cloves. Add salt and pepper to ribs.

3) Cook on the grill on medium heat, adding barbecue sauce each time your turn until done.


We cooked our approximately 20 minutes on medium.

Tasty Tuesday - Breakfast Pizza

This is one of my families favorite things.  Once I have the first piece I can't stop.

It is addictive for me.   

Ingredients: 

1 - Crescent Rolls 

6 - Eggs ( Beatened) 

1 lb. Sausage 

Cheddar Cheese

Mozzarella Cheese

1/2 cup of Chopped Onion 

1/2 cup of Chopped Green Pepper 

1/2 Cup of Mushrooms 

Salt

Pepper

Directions: 

1) Roll our the crescent rolls and place in bottom of a cookie sheet.   Spread out so the bottom of the pan is covered. 

2)  Bake at 350° for 6 minutes. 

3) Cook the sausage until golden brown and drain.

4) Beat the eggs together. 

5)  Chop onion, green pepper and mushrooms. 

6) Layer the pizza with sausage, cheese, onion, green pepper, and mushrooms.  Then pour the eggs of top. 

7)  Add and salt and pepper on top. 

8)  Bake at 350° for 10 minutes until eggs are cooked. 

Tasty Tuesday - Zucchini Pizza Boats

This is a great recipe to have on hand if you have an abundant amount zucchini from your garden this year.


Ingredients:

2 - Medium Size Zucchinis

1 Jar of Pizza Sauce

1 Package of Pepperoni

2 Cups of Mozzarella Cheese


You can add other items if you prefer - sausage, mushrooms, onions.


Directions:

1. Preheat oven to 375°.

2. Cut zucchinis in half.  Scoop out the center of the zucchinis.

3. Bake zucchinis for 8-10 minutes and remove from oven.

4. Layer zucchinis with pizza sauce, pepperoni, cheese and any other ingredients you prefer.

5. Bake for an additional 12-15 minutes until zucchini is tender and cheese is melted.


Serve with a salad and you have a complete meal.  Looking forward to making them again.

Blackeye Pea and Fresh Corn Salad

What You Will Need:

1 Can         Blackeye Peas

1 Cup        Cherry Tomatoes

6 Ears        Corn, Fresh off the Cob

1/2 cup      Cucumbers

1                Jalapeno

1/2 cup      Red Onion

1/2 cup      Sweet Peppers, Orange or Red

1/4 cup      Sugar

1/2 cup      Rice Vinegar

                  Salt and Pepper



Directions:

Whisk the vinegar, sugar, salt and pepper to taste together and set aside.  Blanch the corn in hot boiling water for 1 minute, put directly into ice water.  Cool and cut off the cob.  Mix the corn kernels and blackeye peas along with the remaining ingredients in a large bowl.  Add the dressing.  Season with salt and pepper to taste.


This is a great side dish for grilling out this summer.  Nothing better than using vegetables from your garden or farmer's market.  Enjoy!

My Pinterest Attempt Series - Buffalo Chicken Dip

Who doesn't love a good dip?  I know I do.  I love all kinds.  Anything you can dip with chips, vegetables, or crackers is perfect for me.  I also love chicken wings so I thought this would be perfect to try.  I wasn't let down.  Once you take a bite, you can't stop.  It was great.

Ingredients:
2 8 oz. Packages of Cream Cheese (Room Temperature)
1 Cup of Ranch Dressing
1/3 cup of Texas Pete
2 cups of Shredded Cheddar Cheese
2 Cans of Can Chunk Chicken (Drained)

Directions:
Preheat oven to 350.  Mix together all ingredients except for 1/2 cup of shredded cheddar cheese.  Spread mixure into a 8 x 8 baking dish.  Bake at 350 for 20 minutes.  Remove from oven and add remaining cheese on top.  Bake an additional 5 minutes or until cheese is completely melted.  Serve with corn chips, crackers, or tortilla chips.


Final Product:

 Hit or Miss For Me - HIT!

Pawn Bread

 

Pawn Bread was something you saw everytime you went my grandmas house.  She would bake hers in a iron skillet.  It always sat on the stove to have with meals or just as a snack.  I sometimes make it with our meals and use the leftovers with breakfast the following morning.

I like to prepare mine in muffin tins. My children like having their own muffin. It is a very simple recipe.  It is great to serve with homemade soup, chili, or beef stew if you need some homemade bread to add your meal this winter.

Ingredients:

2 Cups Flour
1 Cup Milk
1/2 Cup Oil

Preheat oven to 400.  Mix all 3 ingredients together. Spray your muffin tin with cooking spray. Fill each cup halfway.  Bake at 400 for 10-12 minutes or until golden brown.

Yields - 8 Muffins

Note:  If you want to use an iron skillet, it works great too. 


This recipe is being shared at Tasty Tuesday at Balancing Beauty & Bedlam.

Thrifty Recipe - Cheesecake Filled Strawberries Dipped in Chocolate

I have often made chocolate dipped strawberries but I had never seen or tasted a chocolate dipped strawberry filled with cheesecake.  When I first saw this I couldn't figure out why I hadn't thought of this.  My husband loves cheesecake and I often make chocolate dipped strawberries as a quick dessert with dinner.  I just had never thought of combining the two together.  As soon I saw this, I made them within 24 hours and they were fantastic!! 

Ingredients:

1 - Pint of Strawberries
1 - Cheesecake Mix
Chocolate - Milk Chocolate or White Chocolate - Your Preference
(I used leftover Easter chocolate bunnies)

Directions:

Prepare the cheesecake mix.

Put the mix inside of a ziploc bag and cut a small hole in the corner of the bag.

Wash the strawberries.  Cut the top of the strawberry off and cut the bottom of each strawberry so that it will stand upright.

Fill the strawberry with cheesecake and  place the strawberries in the refrigerator to chill. 

Right before you are ready to serve dip them in chocolate and place on wax paper.  I also drizzled a little chocolate on top.

I made 16 strawberries and between the four of us they were gone within minutes.  Enjoy!!

Healthy Snacking Tips

Every year, most everyone makes a resolution of eating healthier during the year.  I too am one who would love to change my eating habits.  For 2 weeks, I have improved my eating habits and I hope to continue doing so in the upcoming months. 

In my home, we all love to snack.  Snacking can be a way to completely blow your diet and add a few  pounds if you do eat healthy snacks.  One of our favorite things to eat as a snack is pretzels.  I have always loved to eat things with a crunch.  Pretzels is definitely something with a crunch.  I often add them to my salad to add a little extra crunch.  I also eat them with tuna salad instead of crackers. 

Tips for Healthy Snacking:

1) Plain and Simple Don't Buy Unhealthy Snacks - If you don't have them available, then you eat them.  Pretzels is a great alternative for chips.

2) Fruit - Always have fruit available for a snack.

3) Nuts - Nuts are a great healthy snack always have available.  They are also great to add to yogurt or salads.

4) Cookies - Who doesn't crave a cookie sometime?  Buy cookies that are low calorie so if you have a craving you will have something to satisfty your craving.

5) Chocolate - Everyone loves chocolate and sometimes you need that to satisfty that sweet craving.  I find that having small chocolate bars available is great.  A small bar satisfies my craving and I am not tempted to eat more than I should.

Here is a great, simple recipe for a Pretzel Dip that my mom has passed on to me.  It is a favorite in my home, even with my small kids.  Also, the ingredients stay within my grocery budget so it doesn't cost a lot to make.

Ruby Red Pretzel Dip

Ingredients:

1 Can (14 oz.) Jellied Cranberry Sauce

3/4 cup Sugar

1/4 cup Vinegar

1/4 tsp Ground Cinnamon

1 tsp Ground Ginger

1 tsp Ground Mustard

1/8 tsp pepper

1 Tbsp All-Purpose Flour

1 Tbsp Cold Water

Red Food Coloring (Optional)

Pretzels for dipping

Directions:

In a saucepan, combine the first seven ingredients. Whisk over medium heat until smooth.  combine flour and cold water until smooth.  Add cranberry mixture and bring to a boil.  Cook and stir for 2 minutes.  Transfer to a bowl and add a couple drops of food coloring if desired.  Cover and chill overnight.

Hopefully, I have shared a tip or two that will be useful to you.  If you any tips to share with me, please leave me a comment.  I am always looking for new ideas for healthy snacks.

About Snyder’s of Hanover Our tradition of good taste dates back to 1909 when Harry V. Warehime, founder of Hanover Canning Company, our parent company until 1980, began producing Olde Tyme Pretzels for the Hanover Pretzel Company. In 1963, the Bechtel Pretzel Company, founded by Bill and Helen Bechtel in 1947, was purchased and incorporated into Snyder’s Bakery. Bill developed the original recipe for the Sourdough Hard Pretzel that is still enjoyed by consumers today. More info on Snyder’s of Hanover

Follow @Snyders_Hanover

Disclaimer:  I wrote this blog post while participating in the SocialMoms and Snyder's of Hanover blogging program, for 6000 My SockialMoms Reward Points.  For more information on how you can participate, click here.

My Low Cost Quiche Lorraine

I was looking for something different to prepare for breakfast when I came across this recipe in a cookbook.  I had everything I needed except for the Swiss cheese so I picked that up over the weekend.  It has been a couple of years since I had quiche, I hoping it would hit the spot.  It was great and my children loved it. 

The recipe called for bacon but I used turkey bacon.  Also, you can exchange/add/delete the green pepper and onion.  Some may prefer mushrooms, broccoli etc.  

Ingredients:
1 9" Pie Crust
3 Eggs
6 Slices of Bacon or Turkey Bacon
1/2 Cup of Onion, Chopped
1/4 Cup of Green Pepper, Chopped
1 Tbsp of Flour
1 1/2 Cups of Shredded Swiss Cheese
1 1/2 Cups of Milk
Dash of Salt
Dash of Pepper

Directions:

Prepare oven to 450‘.  Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry.  Remove from oven and turn oven down to 325‘  In a large skillet, cook bacon until crisp.  Drain and keep 2 tbsp of drippings.  Crumble bacon and set aside.  Cook onion and green peppers in bacon drippings until tender and drain.  In a large bowl, mix together milk, salt, pepper, and eggs. Stir in bacon, onion and green pepper.  In a separate bowl, toss cheese and flour together, then add to egg mixture.  Mix well and pour egg mixture into pie crust. Place pie plate on a cookie sheet and place it in the oven.  Bake for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean.  Let stand for 10 minutes before serving.

To prevent edge of crust burning, cover edge of crust with foil while baking. (I did this!)

Prices of Ingredients

1 Pie Crust - .89
3 Eggs - .08 each = .24 (1 dozen = .99)
6 Slices of Turkey Bacon - .04 = .24 (.65 a pack)
1-1/4 Cup of Milk - .28  (2.99/gallon, 128 oz/gallon, 8 oz/cup )
1-1/2 Cup of Shredded Swiss Cheese - .90
Dash of Salt
Dash of Pepper
1 Tbsp of Flour - .05
1/4 Cup - Green Pepper, Chopped - .20 (.50 for 1)
1/4 Cup - Onion, Chopped - .30 (.79 for 1)

Total  Cost - $ 3.10

Note:  For some reason, my pictures of food are terrible.  It looked better than the picture shows.

My Favorite Pasta Recipe

Who doesn't love pasta?  I have never had a pasta dish that I didn't like.  It is a favorite in my home. We have an Italian dinner at least once a week.  I admit I could eat pasta everyday but I try to limit myself to once a week so my family doesn't complain.  When we go out to dinner, we often eat Italian.  Carrabba's is one of the places we go. 

Today, I took the Carrabba's Pasta Personality Quiz on facebook.  My pasta personality is Spaghetti - Stating that I'm  genuine and well loved, like Carrabba’s Spaghetti and Meatballs. Your warm and comforting personality makes you everybody’s best friend. So go for our equally popular hand-prepared meatballs over perfectly cooked imported spaghetti.  I agree I do love spaghetti and believe that the personality test is pretty close in describing me. 

The recipe I make most often for dinner is Skillet Chicken Parmigiana.


















Ingredients:
4 - Boneless Chicken Breasts
1/3 Cup Italian Style Dry Bread Crumbs
1/3 Cup Grated Parmesan Cheese
1 Egg, Beaten
2 Tbsp. Olive or Vegetable Oil
2 Cups - Spaghetti Sauce
1/2 Cup Shredded Mozzarella Cheese


Mix bread crumbs and Parmesan cheese. Dip chicken in egg then coat with bread crumb mixture. Heat oil in 12 in skillet over medium heat. cook chicken in oil 10 to 15 minutes. Turning once. Pour spaghetti sauce around chicken in skillet until hot. Sprinkle mozzarella cheese over chicken. Serve over spaghetti noodles.

My husband found this recipe browsing a recipe book.  He made it for dinner one night and it has become a regular dinner in our home.  We all love it and look forward to it.  My 4 year old daughter even requests it some nights.  She calls it spaghetti with chicken.

Everyone deserves a break from the kitchen sometimes.  Having dinner out can be a great break and treat.  Carrabba's is a great choice.  They make every pasta dish by hand with the freshest ingredients. Pasta is cooked perfectly every time and signature sauces are made from scratch daily. Creative flavors and combinations of ingredients are part of Carrabba’s authentic family recipes as well as new creations.


Below is also a list of limited time special offers available at Carrabbas:

Pasto Rambo – Named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sautéed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost.


Parmesan-crusted Chicken – Topped with fresh arugula and grape tomatoes tossed in a hand-prepared lemon vinaigrette, served with choice of side. Substitution of wood-grilled chicken also available. Pairs well with Estancia Pinot Grigio.

Prosciutto-Wrapped Pork Tenderloin – Three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce, served with the vegetable of the day. Pairs well with Coppola Pinot Noir.

Limoncello Bread Pudding – Back by popular demand! Brioche bread pudding made with fresh Madagascar vanilla beans and a rich custard, served hot out of the oven. Topped with Blue Bell vanilla ice cream and drizzled with Carrabba’s homemade Caravella Limoncello liqueur sauce.

Peach Sangria – Carrabba’s new light and fruity Peach Sangria blends Copper Ridge White Zinfandel, Absolut Apeach vodka and Patrón Citrónge with a splash of citrus. Topped with a fresh lemon wedge and strawberry, it’s a taste of the Amalfi Coast in spring
Visit their website http://www.carrabbas.com/ and see if Carrabba's has a location near you.  They have over 230 locations around the country.

Disclosure: 
“I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here.”

Follow Carrabba’s on Twitter: @Carrabba’s

Carrabba’s on Facebook: http://www.facebook.com/Carrabbas

FREE Kraft Foods Good Eating Good Living Newsletter - Coupons Included

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Coca-Cola Memory and Recipe

Do you have certain items/products that remind you of your childhood?  I do.  Most of them always reflect a childhood memory with one of my grandmas.

While growing up, I use to spend my summers staying with my grandma who also kept other children.  Every afternoon we would get a snack before our parents would pick us up.  While gathering around the kitchen table, we would always look toward the cabinet beside the kelvinator (that's what she called the refrigerator) to see if she had gotten out a bottle of Coca-Cola.  Back then, Coca-Cola came in glass bottles.  As a special treat, she would give us a paper cup of Coca-Cola to go with our cookies or chips.  She would never let us have the whole bottle.  There was 6 of us that would have to split one bottle.  We would often finish our Coca-Cola before touching our snack and ask for more.  She would never give us more.  She would say if you want more to drink, you can have water. Coca-Cola was something she always kept and never wanted to run out of.  Not only was it a treat for us with our snack but she also gave to us if we were sick.  She said Coca-Cola would always make an upset stomach feel better.  I never understood why but it always seemed to help.   To this day, I always drink Coca-Cola if my stomach is not feeling well.  A non-typical tradition that I am carrying on with my children too.

I don't see the bottles of Coke often but when I do I always have to have one.   There is nothing better than a bottle of pop!

Coca-Cola can be used when cooking too.  I have used it before as a marinade for steaks or beef tips.  My mom has made a Coca-Cola cake before.  Here is a recipe that I make a lot during the summer months with Coca-Cola as an ingredient.   I never knew that I would be cooking with it one day.

Coca-Cola Chicken Wings

3/4 cup Coca-Cola
1/4 cup Soy Sauce
2 Tablespoons Brown Sugar
1-1/2 teaspoon of Prepared Mustard
1 Small Onion, Chopped
10 Chicken Wings

In a mediaum saucepan, combine Coca-Cola, soy sauce, brown sugar, prepared mustard, and chopped onion.  Heat to boiling, stirring constantly.  Reduce heat and simmer 30 minutes.  Bake wings at 350° for 25 minutes.  Pour sauce over wings and back 10 additional minutes at 375°.

You can also make these on a grill.  They are great for cookouts or tailgating parties.


For more information on Cooking With Coke Recipes, visit their website at www.cookingwithcoke.com. You can also follow Coca-Cola® on Facebook here and Join Coca-Cola® on Twitter: .

Disclosure:  I wrote this blog post while participating in the SocialMoms and Coca-Cola® blogging program. If I am one of the first 100 blogs received by SocialsMoms, I will receive a $25 gift card. For more information on the program, click here.

BAKED ZITI

Previously Posted - 6/16/09

Ingredients:
1 lb. Dried Ziti Pasta
Kosher Salt
3-1/2 Cups Marinara Sauce
1/2 Cup Freshly Grated Parmesan Cheese
1 lb. Fresh Mozzarella, (cut 1/2 lb into cubes and slice 1/2 lb)
Freshly Ground Black Pepper
Pinch of Crushed Red Pepper

Preheat the oven to 400°. Bring a large pot of water to a boil, salt generously, and boil the pasta until tender but still slightly firm. Drain.

In a large bowl, toss the cooked pasta wit the marinara sauce, 1/4 cup of the Parmesan, and the cubed mozzarella pieces. Season with black pepper and red pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9 x 13 inch baking dish. Cover the top of the pasta with sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes.

Serve immediately.

You may also add cooked, drained hamburger to the pasta sauce before mixing with the Ziti, if desired.

TASTY TUESDAY - TACO RING

Originally Posted 10/27/09

I attended a Pampered Chef party a few years ago and this is one of the things the hostess prepared. My family loves this and it is so simple to make.



Ingredients:
1 lb lean ground beef
1 package taco seasoning mix
1 cup shredded cheddar cheese
2 tablespoons water
2 packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped (optional)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)


Directions:
-Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
-Remove pan from heat.
-Stir in taco seasoning mix, cheese and water.
-Preheat oven to 375°F.
-Unroll crescent dough; separate into triangles.
-Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.

-Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring.
-Bake at 20-25 minutes or until golden brown.
-Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). I always add this to the center of my ring and top with sour cream.

Tasty Tuesdsay - My Summer Salad

Originally Posted - 8/5/08


My Summer Salad - I only make this in the summer with fresh vegetables.


tomato (from my garden)
cucumber (from my garden)
croutons
onion (not always)
basil (from my garden)
sometimes pasta
and anything else you would like to include
Ranch dressing


I love fresh vegetables and I make this at least 4 -5 times a week and include it with any meal and sometimes just as a snack. My salad does not include lettuce. The freshness of the tomatoes and cucumbers makes me not want lettuce. No specific amounts, just what you prefer. Place it together in a bowl and mix with Ranch salad dressing.

Tasty Tuesday - Gilled Tomato and Cheese

Originally Posted on 8/2/08 - A great sandwich to fix when you start getting tomatoes out of your garden

8 Slices of Bread
8 Ounces of Shredded Cheese (Your Preference)
4 Ripe Tomatoes
16 Basil Leaves
2 Tbsp. Butter, Melted

Layer sandwich with cheese, 4 tomato slices, 4 basil leaves and another heaping of shredded cheese. Brush bread with melted butter and place in skillet over medium heat. Cook each side for about 3 minutes or until golden brown.

I thought they were great. I served mine with a bowl of soup for dinner. A little something different than your normal grilled cheese sandwich.

Bacon Cheeseburger Pizza

Originally Posted 1/27/09 - Great quick and easy dinner!

Ingredients:
1 loaf Unsliced French Bread
1 lb. Ground Beef
1 Medium Onion, Chopped
1 Jar (14 oz.) Pizza Sauce
1 Tomato, Seeded and Chopped
8 Slices Bacon, Cooked and Crumbled
2 Cups Shredded Cheese (Your Choice)



Directions:
Heat oven to 400°. Cut bread in half and then crosswise to make 4 pieces. Place bread on ungreased cookie sheet.
Cook beef and onion until beef is brown and drain. Stir in pizza sauce. Spread beef mixture over bread and sprinkle with tomato, bacon, and cheese.
Bake 12 to 15 minutes or until pizza is hot and cheese is melted.