Tuesday, January 31, 2017

Hasselback Pizza Chicken

This is one of Proper Tasty's recipes that my granddaughter Caitlyn and I made one Sunday afternoon. It got a thumbs up from both of us despite it being a little bit messy to make. The video shows how much of the ingredients you need per chicken breast. These chicken breasts are quite filling once you add all the ingredients. I could only eat half of one. I would plan on one chicken breast per person especially if you have other side dishes.

Ingredients per chicken breast:
3-4 Teaspoon Tomato purée
You can substitute tomato sauce, just cook the tomato sauce to reduce and thicken it just a bit.
7 pieces of mozzarella, fresh not shredded cut in slices
7 pieces of salami
Add enough shredded white cheddar cheese/or shredded mozzarella cheese and dried oregano to cover according to taste.

Directions:
Preheat oven 180c/355f. Spray nonstick cooking spray in a baking dish. Make 7 slices in each chicken breast, but don't slice through. In each slice put some of the tomato purée, a slice of the fresh mozzarella and a slice of salami. Top with shredded cheese and oregano. Bake 20 minutes and serve.



How to Make Gravy

Monday, January 30, 2017

Welsh Rarebit or Rabbit

Welsh Rarebit or Rabbit is a quick and easy dish for either lunch or dinner.

Ingredients:

1 Tablespoon butter
1 Tablespoon flour
1/2 cup ale or stout
1/4 cup milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 oz of extra sharp cheddar cheese
1 large egg yolk
1 teaspoon Worcestershire sauce (optional)

Directions:

In a sauce pan over medium heat add the butter until melted. Add four and stir for one minute. Pour in the milk and ale then whisk in the dry mustard, black pepper, Worcestershire sauce (optional) and cheddar cheese. Simmer over low/med heat whisking tell smooth. Remove from heat whisk in egg yolk. Serve on toast, top with bacon and tomato.

I used Stouffer's Welsh Rarebit as it has about the same ingredients as above.



Sunday, January 29, 2017

Microwave Ready Cheesy Potato Skins

This microwave ready appetizer only takes 20 minutes and serves 4-6 people.

Ingredients:

4 baking potatoes
4 slices of bacon
1/2 sour cream
2 Tablespoon green onions, sliced
1 Tablespoon prepared mustard
1/2 cup shredded cheddar cheese


Directions:

1. Scrub potatoes. Pat dry and prick with a fork in a few places.

2. Microwave HIGH power for 12-14 minutes until just baked through. Turn the potatoes over half of the cooking time.

3. Let set aside until they are cool enough to handle. Cut potatoes lengthwise into wedges. Cut center away from skin leaving 1/4th inch shell.

4. Place bacon on a paper towel and microwave HIGH power for 2 1/2-3 minutes. Drain and crumble.

5. Combine the sour cream, onion and mustard. If you scooped out to much of the potato center you can add some back in (like twice baked potatoes).

6. Divide topping among skins, place on a microwave rack or microwaveable plate. Sprinkle with bacon and cheese. Microwave at HIGH power for 4-5 minutes or until cheese has melted. Serve

PS: if you don't add the potato centers to the recipe you can use them for mashed potatoes while still hot, or keep them refrigerated for later. Prepare this dish in advance and refrigerate, just save the last cooking time before you serve. You may have to add a minute or two because they were refrigerated.

One Pan Chicken and Mushrooms 🍄

In this recipe you cube and sauté the chicken the same way as the Tuscan Chicken Skillet; with 1lb chicken breasts and season with salt and pepper. Make sure your chicken is cooked throughly in a hot skillet with 1tablespoon olive oil.

Once the chicken is cooked you can set it aside and start the mushroom sauce. The ingredients for the sauce are:

2 Tbsp butter
1onion
3 garlic cloves, minced
1 8oz container of mushrooms
1cup chicken broth
2 teaspoons red wine
1 Tbsp. thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1Tbsp. green onion, chopped

Directions:

Add butter to the skillet you sautéed the chicken in, add the onion and garlic. Cook for 2-3 minutes then add the mushrooms. Sauté for 5 minutes. Add the chicken back into the skillet then add: chicken broth, wine, thyme, bay leaf, salt and pepper. Stir continuously until boiling then reduce to a simmer and cook until the sauce thickens around 8-10 minutes. Remove bay leaf, top with green onion and serve. Serves 4

Friday, January 27, 2017

Sunday Sauce and Pasta

I have leftover Italian Country Pork Ribs and wondered what I could do with them. Then I found Sunday Sause. The recipe recommends that you use a cast iron casserole, but you could also use a crockpot kept on low. It takes 5 hours to prepare and I'll break down the ingredients for 8 and 4 servings. Since I'm using leftovers I don't have to do step one. I also won't have bones, so I can cut the meat into chunks right away.

If you don't have Tomato Paste you can substitute with Tomato Sauce. For every tablespoon of Tomato Paste you need boil 2-3 tablespoons of Tomato Sause down to one tablespoon. I know what you are thinking "how can I boil only 2-3 tablespoons?" Unfortunately you'll have to use more.  Pour an 8 oz can of Tomato Sause in a saucepan bring it to a brisk simmer over medium heat; stirring continuously. This should take about 7 minutes and reduce the sauce by two-thirds. You should get 3-4 ozs of Tomato paste from an 8 oz. can. Some people just recommend ketchup, since it's thicker than tomato sauce.


Ingredients for Serving 8.                               Serving 4

2 Tbsp Olive Oil.                                             Same
3 lbs Pork Ribs.                                                1 1/2 lbs
Salt and Pepper.                                                Same
2 Medium Onions.                                           1 Medium Onion
2 Tbsp Tomato Paste.                                       1 Tbsp Tomato Paste
3 Garlic Cloves, Minced.                                 1 or 2 cloves or 1/8 teaspoon garlic powder per clove
1 tablespoon Oregano                                      1/2 tablespoon Oregano
2 28oz cans of crushed tomatoes.                    1 28oz cans of crushed tomatoes
1 Medium Carrot.                                             Same
2 lbs Spaghetti or pasta of your choice.           1 lb pasta

Directions:

1. Sear meat with olive oil season with salt and pepper until browned, transfer to plate.
2. 1tbsp. oil in a cast iron casserole add onion and stir for 12-15 minutes. Add: Tomato Paste, garlic and oregano; stir for 2 minutes then add the crushed tomatoes and the carrot.
3. You can either add the ribs to the cast iron casserole or put all ingredients in a crockpot. Keep on low heat tell meat is tender and sauce has thickened; about 4 hours.
4. If you had bones transfer the meat to a plate discard bones and carrot. Cut meat into chunks and return to casserole (crockpot). Keep warm.
5. Cook pasta and add to pork (keep 1/2 cup of the pasta water) cook for and additional 2-3 minutes. If the sauce is too thick add pasta water. Stir and serve.


Thursday, January 26, 2017

Tuscan Chicken Skillet


This Tuscan chicken skillet has 244 calories per serving and serves a family of four. If you do not want to use white wine there are a couple options like lemon juice or white whine vinegar. If you decide to use lemon juice a rule of thumb is one tablespoon for every cup of chicken stock. This recipe has one cup of stock. This recipe also uses 1/4 cup of white wine, so you might feel you need more liquid. Make sure you dilute the lemon juice. For example use 1/8 cup lemon juice and 1/8 cup water to replace the 1/4 cup of white wine.

Ingredients:

1 Tbsp olive oil
1 red onion cut into chunks
7 oz mushrooms, diced
1 Tbsp flour
2 chicken breasts, cubed
Salt and pepper
1/8 tsp red pepper flakes
1/4 cup white wine (1/8 cup lemon juice w/1/8 cup water)
1 tsp rosemary
1 cup chicken stock
1/2 cup sun-dried tomatoes
2 Tbsp Italian seasoning

Directions:

Heat oil in a skillet over Med heat. Add the onion stir for 2-3 minutes then add the mushrooms. Cook an additional 3 minutes. Place onions and mushrooms in a bowl add the 1 Tbsp flour and 1/4 tsp salt. Stir to coat and set aside,

Add additional oil to skillet for the cubed chicken breasts. Season with salt, pepper and red pepper flakes. Cook 5-7 minutes or until you can cut into a piece of chicken and there is no pink inside. Cook 3-4 more minutes then add the rosemary and wine (or wine substitute) cook 1 minute add the chicken stock, sun-dried tomatoes and the onions and mushrooms. Stir until thickens 3-4 minutes.
Sprinkle with the Italian seasoning and serve.

Sunday, January 22, 2017

Dutch Styled Pancakes



Ok this was a mistake as I was trying to make some chocolate chip pancakes for my granddaughter. As I was adding 4 eggs I thought it was a bit unusual for pancakes.

Then I noticed it was Dutch style pancakes. Starting over for my granddaughter, I decided to go ahead and finish making this recipe. I don't have a pie plate or iron skillet, so I used a 8x8 baking dish. Which worked out fine, I'd rate this recipe as a 5 out of 10. It wasn't bad, but I doubt if I'll make it again. If you make it, let me know what you think.

Orange Chicken

In my How to Stir Fry post, I also had a Youtube video about Orange Chicken and that my granddaughters Caitlyn and Cristen liked the dish (preferably at Panda Express).  So this past weekend Caitlyn and I made Orange Chicken.  I do want to tell you if you do not have a lot of the ingredients it can be a bit pricey. The Ingredients are:

3 chicken breasts (this was enough for 3 servings)
1 T salt
1 t pepper
1 egg
1/2 cup corn flour
1/2 cup all purpose flour
1 t corn starch
1/2 t minced garlic
1/2 t minced ginger (I couldn't find fresh minced ginger so I bought a ginger root and minced it)
1 cup olive oil (enough to submerge chicken in wok)
1/2 t soy sause
1 cup of orange juice
1/2 t of rice vinegar
3 t of brown sugar
1/2 t sesame oil
1/2 t crushed red pepper
1/2 t orange zest
salt to taste
sesame seeds and
green onions to garnish

Directions:

Cube the chicken breasts place in a bowl add the salt, pepper and egg white. Stir and set aside for 10 minutes.  During this time I minced the garlic and ginger. Also I grated to orange peal to make the orange zest. Mix 1/2 cup of corn flour with the 1/2 cup all purpose flour.  Dip the chicken in the flour mixture then add it to a hot wok filled with enough oil to submerge the chicken. Once all the chicken is cooked place on a paper towel and set aside.

Clean out the wok and add 1/2 t of sesame oil then add the minced garlic and ginger.  Stir in the soy sauce, orange juice, rice vinegar, brown sugar, crushed red pepper, orange zest and salt (optional).
Bring to boil then add the chicken. Mix 1 t of cornstarch to 3 t of water and add to wok.  Stir until thickens.  Garnish with sesame seeds and green onions.  Serve with rice of your choosing and enjoy!

Monday, January 16, 2017

How to Stir Fry





This is for my granddaughter's Caitlyn and Cristen who ❤️ Orange Chicken! 🐓🐓🐓

Nonalcoholic Swiss Cheese Fondue



Ingredients:

1 pound Swiss cheese
2 cloves of Garlic
3 Tbsp All-Purpose Flour
2 Tbsp Butter
1 1/2 cups Milk
½ Tbsp Lemon Juice
1/8 Tsp ground Nutmeg
Salt and Pepper to taste


Cut the Swiss cheese into cubes then place them in a single layer in a microwave safe dish and microwave for 1 1/2-2 minutes; add more time if needed. Add 1 Tbsp of the flour a stir.

Take the garlic and rub one clove in the sauce pan and the other clove in the fondue pot/pan.

Melt butter on medium/high heat in a sauce pan until melted.  Add flour stir until smooth. Gradually add the remaining flour and stir until thickens to the consistency of light cream. Little by little add in the cheese until blended and creamy. Add the lemon juice, nutmeg and salt/pepper to taste.

Pour into a fondue pot or pan and keep on a low heat; stir occasionally to keep the cheese from burning. Serve with bread or apple slices.

Sunday, January 15, 2017

Chicken Parmesan Baked Penne


Ingredients:

16 oz Penne Pasta
3 Chicken Breasts
25 oz Tomato Sauce 
2 Cups Mozarella Cheese
1 Cup Parmesan Cheese 
1/4 Cup Basil
Salt & Pepper to taste

Directions:

Cook pasta for 10 minutes. While the pasta cooks cut the chicken breasts into cubes. Drain the pasta and set aside. Cook chicken throughly then add the tomato sauce. Gradually add the pasta and stir until the pasta is completely covered with the sauce.

Spray a 7x11 baking dish with a nonstick spray. Layer with half of the pasta chicken mixture. Cover with half of the mozzarella cheese, Parmesan cheese and basil. Add the second half of the pasta chicken mixture and then add the rest of the cheeses and basil. 

Place in a 375 degree preheated oven for 20 minutes. Serve.

Saturday, January 14, 2017

Potato Wedges Oven vs Air Fryer



Ingredients: 
 4 Large Potatoes 
 Olive Oil
1 Tbsp Minced Garlic
Salt/Pepper to taste

Clean, peal and cut potatoes in like size large wedges. Place in a bowl of cold water for 20 minutes. Drain and put the potatoes in a microwave safe bowl cook for 2 minutes. Place the potatoes on paper towels, pat dry.

Preheat oven 425 degrees. Spray a nonstick cookie sheet with nonstick cooking spray. Preheat air fryer at 355f/180c. 

Transfer potatoes to a clean bowl drizzle with olive oil, garlic and salt/pepper to taste. Stir then put half of the potatoes on the baking sheet in a single layer and the other half in the air fryer.

I baked the oven potatoes 20 minutes on one side and 10 minutes on the other. The air fryer potatoes were cooked roughly 20-25 minutes as I checked and flipped them every eight minutes. 

Since both potatoes were prepared the same I am assuming the calorie count isn't much different between oven baked and air fried, about 132 cal. a serving which is about 8 wedge potatoes. 

So which is better? They both pretty much tasted the same, so it's really a cooking preference....I picked the air fryer. 

Friday, January 13, 2017

Jam Squares




Ingredients:

1 light butter
1 cup confectioners sugar
1 large egg, room temperature 
1/2 tsp almond or vanilla extract 
1/2 tsp baking powder
2 1/4 cups shifted flour
1/8 tsp salt
Simply Fruit Raspberries, Seedless jam

Preheat oven to 350 and spray a 9" baking dish with a non-stick cooking spray. In a large mixing bowl, on med/high speed beat the butter and the sugar until fluffy. Slowly add the egg and the extract. Switch to low speed and add the dry ingredients until blended. Spread evenly into the baking dish, smooth with a spatula then make indentations with your finger. Fill evenly with the jam. Bake for 25-30 minutes until the edges are lightly browned and curl away from the edge. Let cool on a wire rack, then cut into squares. Enjoy.


Monday, January 9, 2017

Top Round Steak with Mushrooms




Ingredients:
4 oz. of Top Round Steak
1 Packet Brown Gravy Powder Mix
16 oz. Sliced Mushrooms
2-3 Tbsp Olive Oil
2 Tbsp Minced Onions
2 Tbsp Garlic Powder
2 Tbsp Season Salt
1 Tbsp Black Pepper

This recipe is simple and something you could start in the AM as it takes 8 hours for the meat to fall apart.

Directions: 

Put 2-3 Tbsp of Olive Oil in a skillet set on high heat. Use 1/2 of seasonings on either side of the steak and sear the meat until brown on all sides. Place the steak into the crock pot, set on low heat.

Using the same skillet (don't rinse) add cup of water and the packet of brown gravy mix. Stir until boils then set aside to simmer add the minced onions and then pour over the steak.

Cover the steak with the sliced mushrooms and add enough water to emerge the mushrooms, but not too much as it will dilute the gravy even further).

Cover the crock pot and leave on low for 8 hours. I've served this meat with buttered eggs noodles or mashed potatoes.

You can use Skirt Steak as an alternative to the Top Round Steak. 

Sunday, January 8, 2017

Banana Strawberry Smoothie







Ingredients:

1 Banana
6-8 Frozen Strawberries
2 Tbsp Honey, Plain or Vanilla Yogurt
1 Tbsp Peanut Butter
1 Tsp NutriBullet Superfood Cleansing Greens





Fill with Orange Juice
Shake, blend and enjoy

The ingredients in the NutriBullet Superfood Cleansing Greens
You can change the strawberries for raspberries or blueberries and switch the NutriBullet Superfood Cleansing Greens to NutriBullet Superfood Super Boost.


Might look a bit more appealing:)


Friday, January 6, 2017

How to Make Basted Eggs and More






This video says it all. I used to boil water then crack the eggs into the pan or I'd put the eggs in individual bowls with water and microwave them. Either way I lost some of the egg or in a few cases I over cooked them exploding in my microwave. This steam method covering the skillet for a minute or two has been the most effective way to baste eggs. Want to learn more egg tricks? See the other video below. Thanks for looking and share if you like this post. 


Calories in Basted Egg

Nutrition Facts

Generic - Basted Egg

Calories 71 Sodium 0 mg
Total Fat 5 g Potassium 0 mg
Saturated 2 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 6 g
Cholesterol 211 mg
Vitamin A 5% Calcium 0%
Vitamin C 3% Iron 5%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. 


Serve on toast with a side of fried potatoes.

Thursday, January 5, 2017

Italian Country Pork Ribs


My family loves these Italian country Pork ribs. I cook them in an electric skillet until the meat falls apart, 4-5 hours.



Ingredients:

2-3 Tbsp Olive Oil
1 1/2-2 Lbs Country Pork Ribs
2 cans of Italian Stewed Tomatoes
1 can Tomato Chunks
2 Tbsp Italian Seasoning
1 Tbsp Garlic Powder
Salt/Pepper to taste


Directions:

I turn the heat on high (400) add enough oil to just cover the bottom (2-3 tbsp) of the skillet and sear the meat until its brown on all sides. Before adding the meat to the skillet I trimmed the fat and cut the ribs in half. Once the meat is brown I added the 2 cans of Italian stewed tomatoes, add the Italian seasoning, garlic powder and salt/pepper, reduced the heat to 250 and covered. I checked on the meat and turned it over often. When the meat turns a red color from the tomatoes I added the can of tomato chunks. Simmer at 200 until the meat falls apart. Check often and turn over to keep the meat moist. 

My family enjoys this meat with buttered egg noodles or boiled red potatoes.