Put it together in 5 minutes and cook for 40 min. Sounds good to me!
Roasted Chicken Sausage and Potatoes
Wednesday, July 17, 2013
Monday, July 15, 2013
Cinnamon Sugar Quick Bread
This is so easy and so good! I forgot the salt, but it was still amazing. It was yummy warm out of the oven and cold from the fridge the next day. I didn't have a loaf pan so I made it in a square glass dish. I didn't wrap it in foil - just put a lid on the dish and stuck it in the fridge.
*I also substituted almond milk for regular milk and baked it on 325 instead of 350 to account for the change in pan. It turned out beautifully!
I love it and I love that I had everything on hand.
Cinnamon Sugar Quick Bread
*I also substituted almond milk for regular milk and baked it on 325 instead of 350 to account for the change in pan. It turned out beautifully!
I love it and I love that I had everything on hand.
Cinnamon Sugar Quick Bread
Thursday, July 11, 2013
Spicy Sausage Pasta
This looks amazing and easy. I'll be doing this soon. (Plus, I think I found a new recipe blog to follow.)
Spicy Sausage Pasta
Spicy Sausage Pasta
Monday, July 8, 2013
Chicken Cutlets
Ingredients:
4 chicken breasts (thin, or pound out thin)
olive oil
panko breadcrumbs
Parmesan cheese (grated or shredded)
1 egg
Dijon mustard
flour
salt/pepper
Directions:
Pound out chicken into thin cutlets. Get out 3 bowls. In 1 bowl put about a cup of flour. 2nd bowl: scramble 1 egg with 1 tablespoon of dijon mustard. 3rd bowl: mix 1 1/2 cups of panko breadcrumbs with handful of parmesan cheese and pinch of salt and pepper.
Dredge chicken in flour, then egg mixture, then cover in panko breadcrumbs. Set in a glass baking dish. Cover and refrigerate for at least 1 hour (this makes the breading stick to the chicken when you fry it).
After an hour, preheat the oil in a large skillet on med. to med/high heat. Test the oil with a piece of breading; if it sizzles and pops, it's ready. Place the chicken in the skillet (do not overcrowd - you may have to cook in shifts). Cook on each side for about 3 minutes, or until golden brown.
Place on paper towels to drain once it is done.
4 chicken breasts (thin, or pound out thin)
olive oil
panko breadcrumbs
Parmesan cheese (grated or shredded)
1 egg
Dijon mustard
flour
salt/pepper
Directions:
Pound out chicken into thin cutlets. Get out 3 bowls. In 1 bowl put about a cup of flour. 2nd bowl: scramble 1 egg with 1 tablespoon of dijon mustard. 3rd bowl: mix 1 1/2 cups of panko breadcrumbs with handful of parmesan cheese and pinch of salt and pepper.
Dredge chicken in flour, then egg mixture, then cover in panko breadcrumbs. Set in a glass baking dish. Cover and refrigerate for at least 1 hour (this makes the breading stick to the chicken when you fry it).
After an hour, preheat the oil in a large skillet on med. to med/high heat. Test the oil with a piece of breading; if it sizzles and pops, it's ready. Place the chicken in the skillet (do not overcrowd - you may have to cook in shifts). Cook on each side for about 3 minutes, or until golden brown.
Place on paper towels to drain once it is done.
Stuffed Squash Boats
I saw this on the Food Network and had to try it. We are having these tonight!
Stuffed Summer Squash Boats
*This was really good! I got the squash and tomatoes at the farmer's market and I followed the recipe to a T. It was a good, light summery dish (or side dish).
Stuffed Summer Squash Boats
*This was really good! I got the squash and tomatoes at the farmer's market and I followed the recipe to a T. It was a good, light summery dish (or side dish).
BBQ Ribs (crock pot)
If you know me, you know I don't eat ribs; but the boys in my house LOVE them. So here we go:
Ingredients:
1 rack of ribs (I chose beef.)
1 onion, chopped
1 bottle of good BBQ sauce (we like Sweet Baby Ray's)
salt and pepper
Directions:
Rub generous amount of salt and pepper into the meaty side of the ribs. Cut into 3 pieces - small enough to fit in the crock pot.
Sprinkle chopped onion in the bottom of the crock pot. Place ribs in on top, cover each piece in BBQ sauce. Sprinkle a little more salt and pepper. Cover and cook on low for 8-10 hours.
**This recipe turned out to be amazingly easy and the guys loved it. Not that expensive either. I'll be keeping an eye out for ribs to go on sale again.
Ingredients:
1 rack of ribs (I chose beef.)
1 onion, chopped
1 bottle of good BBQ sauce (we like Sweet Baby Ray's)
salt and pepper
Directions:
Rub generous amount of salt and pepper into the meaty side of the ribs. Cut into 3 pieces - small enough to fit in the crock pot.
Sprinkle chopped onion in the bottom of the crock pot. Place ribs in on top, cover each piece in BBQ sauce. Sprinkle a little more salt and pepper. Cover and cook on low for 8-10 hours.
**This recipe turned out to be amazingly easy and the guys loved it. Not that expensive either. I'll be keeping an eye out for ribs to go on sale again.
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