Chicken Parmesan Casserole

We had this last night for dinner but by the time we were done talking with the neighbor, cleaning up from dinner, talking with each other, and entertaining the dogs, it was time for bed.  We loved this.  Eric commented that it's a shame I hardly make the same thing twice because he really likes this one. 

1/2 lb ziti pasta
1/2 lb skinless, boneless chicken breasts, cut into bite size pieces
1 c vegetable oil for frying
1/2 c flour
2 eggs, beaten
1/2-3/4 c Italian seasoned bread crumbs
1 tbsp garlic powder
2 c mozzarella cheese, divided
1 c Parmesan cheese, divided
1 jar pasta sauce
1/4 c red cooking wine

Preheat oven to 350 F.  Cook pasta as directed to al dente.  Drain well.  Heat oil in a large pan to 375 F.  Place flour, beaten eggs, and bread crumbs into three separate bowls.  Stir garlic powder into bread crumbs.  Coat chicken pieces with flour then egg then garlic bread crumbs.  Carefully fry coated chicken pieces in hot oil until golden brown (about 3-4 minutes).  Drain on paper towels.  Combine cooked pasta, fried chicken, 1 1/2 c mozzarella cheese, and 1/2 c parmesane cheese in a large bowl.  Stir in pasta sauce.  Pour red wine into empty sauce jar and shake.  Add to bowl.  Mix well to combine and spread into a lightly sprayed 8x8 pan.  Cover with foil.  Bake 30 minutes.  Remove foil and sprinkle remaining cheeses on top.  Bake for additional 15 minutes.  If desired, place under broiler on high for 1-3 minutes to brown top (I love this part-I like dark cheese).

Golden Apple Snack Cake

Since it has felt like Fall the last few days, I decided I'd make a Fall-ish dish :)  Delicious warm with cool whip!!  It has apples so it's completely healthy, right?!

1 stick of butter, softened
1 c sugar
1 egg
1 c all purpose flour
1/4 c packed brown sugar
1/2 tsp baking soda
1/2 tsp cinnamon
2 1/2 c chopped peeled apples (about 3 small Granny Smith Apples)

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add egg and blend well.  In a small bowl combine, flour, brown sugar, cinnamon, and baking soda.  Gradually beat into butter mixture.  Fold in apples.

Transfer to a greased 9x9 square pan.  Bake at 350 F for 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool on rack.  Serve warm with cool whip and ice cream.

Mexican Tinga

We ate left over Chili that I made on Sunday throughout the week as well as some quick easy meals so I figured it was time to cook again.  All of the ingredients in this dish I typically like but there was something about it (smell mainly) that made me not very hungry (pregnancy hormones?!) although Eric is downstairs chomping away despite the fact that he "wasn't hungry at all."  I also didn't have the tostada shells that seemed to be pictured in the recipe so we settled for tortilla chips.

1 tbsp of EVOO
1 small onion, sliced into rings
1 15oz can of petite diced tomatoes
1 chile pepper canned in adobo sauce and 1-2tsp of adobo sauce
2 garlic cloves
1 lb of shredded cooked chicken
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh chopped cilantro
tortilla chips, shredded cheese, and sour cream as garnishes

Heat EVOO in a pan to medium heat.  Add onions rings and cook until softened and translucent about 5 minutes.  In a blender or food processor, process tomatoes, chile pepper, and garlic cloves to a paste.  Pour into onions and add chicken.   Add salt, pepper, and cilantro.  Cover and turn heat to low simmer.  Simmer for 30 minutes.  Serve with chips, sour cream, and cheese

Sausage in Ratatouille

First off, I was not in the mood to cook but I am happy I did (and Eric is as well-he's been feeding himself the last few days and let's just say it has not been too healthy).  Secondly, I don't mind the rain.  I don't mind the traffic it easily creates.  I don't even particularly mind how much longer the rain makes everything take.  However, I do mind that the dogs then are left for 10 1/2 (almost 11) hours and decide that they hungry and eat a board game and strew its remnants all over my [clean] house.  I tried to go for an eggplant because the recipe called for one and in an effort to eat more vegetables, I wanted to follow this recipe.  I was supposed to get one from my dad's garden this weekend.  I was then supposed to get one on my way home from work and other errands.  Let's just say the rain had other plans.  Either way this turned out good and full of colorful vegetables and flavor.  If only it had some purple eggplant in there...  but we're both happily full so that's what count.

2-3 tbsp EVOO, divided
1/2 onion, finely chopped
3 cloves of garlic, chopped
1 zucchini, sliced about 1/2 inch and cut into quarters
1 small eggplant, cut into small chunks
1/2 red bell pepper, diced
1 yellow pepper, diced
1 14.5 oz can of diced tomatoes
2/3 c vegetable broth
1 tsp of kosher salt
1/2 tsp black pepper
1 lb Italian sausage links cut into three equal parts
4 basil leaves, sliced into ribbons

Preheat oven to 400 F.  Heat a large skillet over medium heat and saute onions in 1 tbsp of EVOO for 5 minutes.  Add garlic, zucchini, eggplant, and peppers.  Turn heat to medium high heat.  Add additional EVOO if needed.  Cook 10 minutes.  Add can of tomatoes, vegetable broth, salt and pepper.  Bring to a boil for 2 minutes.

Transfer to a 2 1/2 quart baking dish and nestle sausages into vegetable mixture.  Sprinkle basil ribbons on top.  Bake for 30-40 minutes until sausages cooked through.  Serve with garlic bread and we also topped with shredded mozzarella cheese.