Monday, August 29, 2016

Parmesan Chicken Sandwiches

One of the first things I ever cooked for my husband was chicken parmesan, with ziti and garlic bread.  17 years later, it's still his favorite meal.   Thinking back over all those times, I don't think I've ever served it in sandwich form. 

I used thin sliced chicken breast, so no pounding, and I had enough for 4 sandwiches.   I held the salt until after the chicken was fried. I topped them with the sauce, cheese and popped them under the broiler to melt it. A little sprinkle of Italian seasoning on top.  Perfection. 

I'd planned to photograph the last sandwich and wrap it up for my lunch today.    Instead, my husband hovered around, watching me tilt the plate this way and that way.    When I felt like I had a good shot or too, I got up to get some foil to wrap it in.  I turned back around and the husband was gone, along with the plate.   :)    Thank you so much Sue B for sharing the recipe, it definitely will be in the regular rotation!

* Exported from MasterCook *

                       Parmesan Chicken Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
  1              large  egg -- lightly beaten
     3/4           cup  seasoned bread crumbs
  3        tablespoons  grated Parmesan cheese
  2                     boneless skinless chicken breast halves (5 ounces each)- used thin sliced
     1/8      teaspoon  salt- held til after it was fried
     1/8      teaspoon  pepper
  2        tablespoons  olive oil
  2             slices  provolone cheese
  2                     Italian rolls -- split
     1/3           cup  marinara or other meatless pasta sauce -- warmed

Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.

Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.

In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.  (I put mine under broiler to melt cheese)


Shared at The Weekend Potluck #238

Wednesday, August 24, 2016

Blueberry Waffles with Blueberry Sauce!

It's National Waffle day, and I have a pretty well-documented waffle addiction.    I was challenged to use blueberries as an ingredient, and there's a double dose of them in this recipe.    Unfortunately, we didn't get to pick this year, so I had to go into my freezer stash.    My son helped put these together.    I usually skip the "beating the egg whites" part and toss in the whole egg, but I wanted him to follow the recipe from start to finish.   I'm glad I did.  The waffles were crispy on the outside and fluffy on the inside.    My only addition was about a teaspoon of butter extract to the batter.   You could use vanilla or maybe even orange extract, I would cut that down to 1/4t so it wouldn't be overpowering.

We're die hard Real NH Maple syrup fans, but this sauce is fantastic.    It would be great over ice cream too  :)  Thank you so much to Devyn W for sharing the recipe!  

* Exported from MasterCook *

                  Blueberry Waffles with Blueberry Sauce

  2               cups  all-purpose flour
  2 1/4      teaspoons  baking powder
     1/2      teaspoon  salt
  1 2/3           cups  milk
1t butter extract (my addition)
  3                     eggs -- separated
     1/4           cup  butter -- melted
     2/3           cup  fresh or frozen blueberries
  1 1/2           cups  fresh or frozen blueberries
     1/2           cup  orange juice -- divided
  3        tablespoons  honey
  1         tablespoon  cornstarch

In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.

In a small bowl, beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions (see note) until golden brown.

Meanwhile, in a small saucepan, combine the blueberries, 1/4 cup orange juice and honey. Bring to a boil. Combine cornstarch and remaining orange juice until smooth; gradually stir into berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm with waffles. Yield: 12 waffles (1-1/3 cups sauce).


Note: I use a Presto Flipside waffle maker, which makes nice thick belgian waffles.  I cooked mine for about 5 minutes, and I got 4 perfect waffles. 

Shared at The Weekend Potluck #237

Sunday, August 14, 2016

It's National Creamsicle Day!

I always wonder, who gets to choose which holidays go on what days?   Lol.   It's in the 90s here again in NH, with the heat index making it feel even hotter.   Ice I found lots of Creamsicle themed treats online, but the idea of an ice cream float was really appealing to me.

Super easy- scoop some vanilla ice cream into a tall glass, then pour over your favorite orange soda.   Top with whipped cream, if desired.      Spiking it with some vodka wouldn't be so bad either!

Zesty Fried Green Tomatoes- another first for me!

I've wanted to try fried green tomatoes ever since the movie came out in the 90s.   I've never seen them on a restaurant menu here in NH and I managed to miss out on trying them the few times I've traveled south.    While picking up corn at the farm, I noticed they had baskets of big beautiful green tomatoes too.   Score!   I brought them home with me, and went searching for a recipe on the Taste of Home site.    I printed this one, and then my day got away from me.   The second day on the counter, my tomatoes weren't quite as green.   I sliced them up and slapped them in the freezer on some parchment in a single layer.    When they were solid, I put them in a ziptop bag.

Yesterday I had time to cook them up.   I defrosted them in the fridge, blotted them well and proceeded with the recipe.   Minor changes-  instead of garlic salt, I used Roasted Granulated Garlic instead of the garlic salt.   I sprinkled kosher salt on the tomatoes after they were fried.   I sat and admired my finished tomatoes and thought, I have bacon! and sourdough bread and lettuce!   I assembled all of it into an amazing fried green tomato BLT.     I'm not a mayo fan, usually I use ranch.   I didn't bother with a sauce this time, I was too anxious to eat.  For the remaining tomatoes I think I'll do a riff on a remoulade using sour cream and greek yogurt.  

So happy that I finally tried these!  I loved the crispy flavorful coating, the slightly tart bite of the tomato.    It worked pefectly with some salty, bacon, crisp cool lettuce and hearty bread.  Thanks so much to Gladys G for sharing this fantastic recipe!

* Exported from MasterCook *

                        Zesty Fried Green Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  green tomatoes -- cut into 1/4-inch slices
  2                     eggs
     1/2           cup  cornmeal
     1/2           cup  grated Parmesan cheese
  3        tablespoons  all-purpose flour
     1/2      teaspoon  garlic salt
     1/2      teaspoon  ground ginger
     1/2      teaspoon  dried oregano
     1/8      teaspoon  crushed red pepper flakes
     1/4           cup  olive oil -- (1/4 to 1/2)

Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.

In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Serve warm. Yield: 6 servings.


Saturday, August 13, 2016

Pineapple salsa- perfect snack for this super hot summer!

My sister spotted this recipe on Facebook and I've been trying to get to it all summer.    I hit the store yesterday, and sat down to put it together with the cutest helper ever, my niece   :)

She was instrumental in counting all the vegetables and telling me what order to dice them in. The blogger removed the pineapple to make a bowl and her presentation was gorgeous, be sure to go check it out.   I didn't do that, I just stripped it down and diced it.   I doubled the recipe, and I admit to not measuring super carefully, some of the cupfuls may have been "heaping"  I'm not a fan of cilantro, my sister is.  I used parsley in mine.   It didn't specify, but I prefer bermuda onions, so that's what I used.   Mine got the jalapeno, hers didn't.    I had gigantic limes, so I only used 2 total, figuring I could always add more later.      

Fruit and salsa has been a pretty recent discovery for me, and I'm sorry that it took me so long.    We're expecting ridiculously high temperatures today.   I'm really looking forward to snacking on this by the pool, maybe with a nice margarita.   It's refreshing and light and delicious.    Thank you so much to Tonia at The Gunny Sack for sharing this recipe!

* Exported from MasterCook *

                 Pineapple Salsa Recipe - The Gunny Sack

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 cups diced fresh pineapple
 2 cups peppers -- diced (I used orange and yellow)
2 cups  Roma tomatoes -- diced
1T dried cilantro for half batch, 1T dried parsley for other half
     1/2 cup  bermuda onion -- diced
  2                     limes
                        Salt and Pepper
                        Optional: 1 jalapeno -- seeded and diced- used in mine

Combine pineapple, peppers, tomatoes, onion, salt, pepper and lime juice.   I then split this into 2 bowls.   Add cilantro to one bowl, and add parsley and jalapenos to the other bowl.    Refrigerate until serving.

For a special presentation, slice about 1/3 of the pineapple off longways, leaving the green top attached.  Use a knife to run along inside edge and score across the fruit.   Scoop out pineapple, pour out any extra juice and proceed with recipe.   Fill pineapple bowl with salsa and serve.


Linked to The Weekend Potluck #236

Sunday, August 7, 2016

Where's the beef? In the crockpot!

This has been one of the hottest summers I can remember.  We've been enjoying long, lazy days by the pool, but then I find myself scrambling to get dinner on the table when we get home.   I decided it was time to put my crockpot to better use, and in my search for recipes, I came across this one.  

I hate having to dirty a pan before putting something into the crockpot, but the smell of the roast browning got me over it quickly.  
My family is anti-vegetable, and I never remember to buy fresh herbs when I shop.  I swapped out the onion, celery and basil for dried versions.   I also subbed crushed red pepper flakes for the pepperoncini.   

We went out for the day, and when we returned, the entire house smelled amazing.   The roast was so tender it fell into shreds with a slight touch.    I served up the meat on kaiser rolls, with chopped red onion, fresh cracked black pepper and mustard.   It looked so good, I didn't even attempt to take pictures, I just dug in.    Huge thanks to Catherine for sharing the recipe!

* Exported from MasterCook *

                             Where's the Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     boneless beef chuck roast (4 to 5 pounds)
  4          teaspoons  Montreal steak seasoning (Used Taste of Home Steak Chop and Broil Pepper)
  3        tablespoons  butter
  1             medium  onion, chopped-- use 2T dried
  2                     celery ribs, chopped-- used 1T dried
  1              small  carrot -- finely chopped
     1/2           cup  seeded and chopped pepperoncini- used 2t crushed red pepper flakes
     1/2           cup  fresh basil leaves, thinly sliced-- used 1T dried
  4                     garlic cloves -- minced
  2               cups  beef broth- used low sodium
  1 1/2           cups  chili sauce
  1             bottle  beer -- (12 ounces)
  3        tablespoons  reduced-sodium soy sauce
  1         tablespoon  dried rosemary -- crushed
  1                     bay leaf
     1/4      teaspoon  salt (omitted)
     1/4      teaspoon  pepper
  18  mini buns -- split

chopped pepperoncini, sliced red onion, dill pickle slices & stone-ground mustard, optional

Trim roast; sprinkle with steak seasoning. Cut roast in half. In a large skillet, heat butter over medium heat; brown meat in batches. Transfer meat and drippings to a 6-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-8 hours or until meat is tender.

Remove roast; cool slightly. Strain cooking juices, discarding vegetables and bay leaf; skim fat. Shred meat with two forks. Return meat and cooking juices to slow cooker; heat through. Using tongs, place meat on bun bottoms. Serve with cooking juices for dipping and toppings as desired. Yield: 18 servings.