Heat the oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted. Serve on a bed of cooked spaghetti noodles.
4 oz fresh mozzarella, drained and cut into 1/2-inch dice
2 to 3 tsp extra-virgin olive oil
2 tsp drained capers
1 pinch kosher salt
1 pinch black pepper
Lay the baguette on a cutting board. Make a lengthwise cut down the middle, starting on the top of the loaf and cutting to but not through the bottom. (A serrated knife works best for cutting.) Gently pry open the loaf to make a V-shaped cavity.
Rub the sides of the cavity with the cut garlic. Arrange tomato slices down each side of the cavity, followed by the basil leaves.
Gently mix the cheese, olive oil, capers, salt, and pepper in a mixing bowl. Spoon this mixture into the loaf, between the rows of tomato and basil. Cut the sandwich crosswise into 6-inch lengths and serve.
Tell your family they're finally getting PIE for dinner!
6 oz spaghetti, cooked
2 tablespoons olive oil
2 whole eggs, well beaten
3/4 cup (3 oz.) shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup pasta sauce
1/2 cup (2 oz.) shredded mozzarella cheese
Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 F oven for 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.
Crumble the blue cheese into the ground beef and add the minced scallions, tabasco, worcestershire, salt, pepper, and red pepper (if using). Mix lightly to combine. Let stand in the refrigerator for an hour or two so the flavors can blend.
Gently press the meat into patties. Broil, pan-fry, or grill over moderate coals to the desired degree of doneness. Serve on toasted hamburger buns.
Preheat oven to 350. In a large bowl, combine flour, sugar, pecans, butter, and egg; stir until crumbly. Set aside 1-1/2 cups of the mixture. Press remaining mixture into the bottom of a lightly greased 9 x 13 baking pan.
Spread the raspberry jam over top. Sprinkle with chocolate chips and remaining crumb mixture. Bake in preheated oven for 40 to 45 minutes, or until lightly brown. Cool completely in pan; cut into 2 x 2-inch bars.
Make 'em as hot as you like, by increasing the amount of hot sauce of course!
1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 large egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce (or more if you dare!)
3/4 cup plain dry bread crumbs, divided
Vegetable oil for frying
Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover and refrigerate for 1 hour or until mixture firms up.
Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.
Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels. Arrange crab cakes on a lettuce-lined platter. Serve warm.
Getting the grill ready for the unofficial start of the summer this weekend!
4 whole chicken legs
1/2 whole cucumber (sliced for garnish)
8 oz chinese cabbage
2 oz cashews
1 whole onion, finely chopped
2 whole Garlic cloves, crushed
2 whole red chili peppers,chopped
1 oz lemon grass (2" piece)
1 tbsp tamarind sauce
2 tbsp dark soy sauce
1 tablespoon Thai fish sauce
2 tsp sugar
1/2 tsp salt
1 tablespoon rice vinegar
Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.
To make the marinade, place the cashew in a food processor and grind until fine (or use a pestle and mortar to grind them). Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.
Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Gently stir in zucchini, baking mix and onion. Pour into a greased 9-in. deep dish pie plate. Bake at 350 for 25-35 minutes or until lightly browned.
Using rotisserie chicken makes this dish a speedy supper for sure!
2 cups shredded cheddar cheese
2 cups shredded rotisserie chicken
1 can (4 oz) chopped green chilies, drained
2 green onions, thinly sliced
8 flour tortillas (8-in.)
1 medium ripe avocado, peeled and pitted
2 tbsp salsa
1/4 tsp garlic salt
In a bowl, combine the cheese, chicken, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese and chicken mixture. Top with remaining tortillas. Cook over medium heat on each side until golden brown and cheese is melted. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.
Easy and tasty, two of my weeknight requirements are certainly met by this dish!
1 pound lean ground beef
1 medium onion, chopped
1 can (15 oz) pizza sauce
8 oz elbow macaroni, cooked and drained
2 cups (8 oz) shredded part-skim mozzarella cheese
1 package (3-1/2 oz) sliced pepperoni, quartered
1/2 tsp salt
In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a greased 2-qt. baking dish. Bake uncovered at 350 for 40-45 minutes or until heated through.
My husband's fav soup! And he loves it SPICY, so scale back the Montreal steak seasoning if your family can't handle the heat. (It's a small batch recipe, double/triple up if you're feeding a crowd.)
1/2 pound beef top sirloin steak, cut into small pieces
1/2 cup chopped onion
1 tbsp canola oil
1 cup diced red potatoes
1/2 cup chopped carrots
1 can (14-1/2 oz) reduced-sodium beef broth
1/2 cup water (and more as needed during cookng process)
1 tbsp Montreal steak seasoning
1 tsp each minced fresh parsley and minced fresh chives
1/2 tsp salt
1/4 tsp pepper
Shake the beef and onion with Montreal steak seasoning and oil in a ziploc bag. In a large saucepan, cook the beef and onion until meat is no longer pink; drain. Stir in potatoes and carrots. Add the broth, water, herbs, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the meat and veggies are tender. (The smaller you've cut the beef, the faster this dish will be ready!)
Try making this dish tonight for Meat-Free Monday!
6 oz uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tbsp butter
1 tbsp olive oil
1 large tomato, chopped
2 tsp minced fresh basil
1/2 tsp each salt and pepper
4 oz shredded provolone cheese
3 tbsp shredded Parmesan cheese
Cook linguine according to package directions. Meanwhile in a large skillet saute zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to the veggie mixture. Sprinkle with cheeses and toss to coat.
Nice little side dish for your's Mother's Day feast!
1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 tbsp snipped chives
1/4 tsp each salt and pepper
2 tbsp butter, divided
2 tbsp canola oil, divided
1/2 cup shredded Swiss cheese
In a large bowl, combine the has browns, apple, onion, chives, salt and pepper. In a large nonstick skillet, melt 1 tbsp butter and 1 tbsp oil over medium-high heat. Spread half of the hash brown mixture in an even layer in skillet. Sprinkle with cheese; top with remaining hash browns. Press mixture gently into skillet. Cook for 5 minutes or until bottom is browned.
Invert pancake onto a plate. Heat remaining butter and oil in skillet. Slide pancake, browned side up, into skillet. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into wedges.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Cook ravioli according to package directions; drain. Serve with meat and a sprinkle of Parmesan cheese.
So tasty, you and your family won't miss the meat!
1 package (12 oz) jumbo pasta shells
1 egg, beaten
2 cartons (15 oz each) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1 jar (28 oz) spaghetti sauce
Cook pasta shells according to package directions. Meanwhile, in a bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well. Drain the shells and rinse in cold water; stuff each with spinach mixture.
Place the shells in a lightly greased 13-in x 9-in baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350 for 30-40 minutes or until heated through.