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.

My Lasagna

I've been making this lasagna for quite awhile (just about as long as we've been married) and have received many a compliment on it (not to brag but I guess I am) but I never actually had a recipe.  I typically 'eyeballed' all of the ingredients based on palm size or what things looked like or what the texture was so the last few times I made it, I kept track of how much of the ingredients I used and decided that this is as close as we're going to get to what I typically do.  It's a heavy dish and is not something to be eaten by someone on a diet and I don't recommend making this with just two people in mind.  I'll sometimes make 2-3 trays of it for parties.  Sometimes I make it when we're having people over for dinner.  Sometimes I'll freeze half of the tray.  Sometimes I apparently make it when I'm almost 15 weeks pregnant because the thought of having to eat lasagna for multiple days makes me smile.  Sometimes I make Eric eat it as leftovers for a week because as he says, "This is one sexy looking and tasting lasagna."

1 lb ground beef
3 garlic cloves, chopped
12 lasagna noodles
22 oz part skim milk ricotta cheese
2 eggs
2 c shredded parmesan cheese, divided
3 c shredded mozzarella cheese, divided
1/4 c parsley flakes
2 jars pasta sauce
1/4 c water

Preheat oven to 350 F.  In a large skillet brown grounded beef.  When the beef is almost done (mostly browned but slightly pink), add the chopped garlic to pan and continue to cook until beef is completely browned.  Drain well and add to a large bowl.  Add pasta sauce to bowl, adding some of the water to each jar to get all of the sauce out.  Begin cooking lasagna noodles according to package directions to al dente doneness.  In a small bowl, combine ricotta, 1 cup of parmesan cheese, 2 cups of mozzarella cheese, parsley flakes and 2 eggs.  Mix well.  Lightly grease a 13x9 pan and add about 1 cup of sauce mixture to bottom. Reserve 1 to 1 1/2 c of sauce for top. Place pan on a cookie to catch any spill over.  Drain noodles once done and rinse with cold water, drain well again.  Lay 3 noodles on bottom of pan.  Distribute 1/3 of cheese mixture over noodles (doesn't have to be perfectly even-it will melt in oven and distribute better) and 1/3 of saucde mixture.  Continue with next 2 layers of noodles.  Top with remaining noodles and sauce mixture.  Sprinkle remaining 1 cup of parmesan and 1 cup of mozzarella cheese over top.  Cover with foil that has been sprayed with non stick spray and bake for 45 minutes.  Remove foil and bake additional 15 minutes.  Place under high broiler for 1-2 minutes for browned top.  Let sit for 30 minutes.

Buffalo Chicken Phyllo Rolls

I'll preface this by saying that I thought I was defrosting a package of puff pastry to make Buffalo Chicken Pastry Squares, something I had thought up when I made Sausage and Spinach Pastry Squares.  Well, after I made the filling for my supposed puff pastries, I realized that I had defrosted a package of phyllo sheets, which I have never used before and had no concept of how to use.  So I read the packaging a few times.  I had to improvise and I ended up with these, which were equally delicious and just means that I have to make Buffalo Chicken Pastry Squares at some point.  The phyllo dough sheets are a tiny bit of a pain to use (with the layering and brushing melted butter on each layer and how thin they are) but I can see where you can make some really cool, delicious foods with them.  Either way, I ended up with 16 rolls and there are no left overs because as Eric rationalized, "These just wouldn't reheat right."

1lb cooked boneless, skinless chicken breast, shredded
2 oz blue cheese crumbles
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese
1/2 c hot sauce (we used Frank's)
1 stick butter, melted
16 sheets of phyllo dough, defrosted in the frig
Ranch, blue cheese dressing and hot sauce for dipping if desired

Preheat oven to 350 F.  Lightly spray a large cookie sheet with non stick spray and set aside.  Cover defrosted phyllo sheets with plastic wraps, laying flat, and cover with a damp towel.  In a medium bowl, combine shredded chicken, cheeses, and hot sauce.  Take 3 sheets of phyllo dough and cut into four equal strips (the short way across)-be sure to use a non serrated knife or you will tear the sheets.  Set aside 3 of the 4 phyllo strip layers.  Brush each layer of one strip with melted butter and place atop eachother.  Spoon some of filling (approx 1-2 tbsp) onto one edge of phyllo layered, buttered strip.  Roll, tucking in edges well (or filling will leak... not the end of the world but they look prettier all rolled and tucked right) and place on cookie sheet.  Continue until you have 16 rolls.  Brush tops and sides of rolls with melted butter.  Bake for 17-18 minutes (should appear slightly browned).  Serve with ranch or blue cheese dressing and additional hot sauce if needed for dipping.  Be careful-very hot when they come out.

Spinach, Cheese and Ham Stuffed Shells

I adapted this recipe to shells from manicotti because if I had attempted to purchase another box of pasta this weekend, Hearn may have had my head.  I've mentioned before that I coupon and sometimes I go a little overboard on stockpiling.  Pasta is a perfect example of this.  At this exact moment, I most likely own 25-30 lbs of pasta in my basement.  Now don't get me wrong... I get it for free or for little cost so I don't feel entirely badly about it and besides, pasta has a long shelf life.  Regardless, I wasn't about to try my luck after I made him go into Target and we came out with nothing-this, he felt, was a waste of his time.  For those interested in couponing, these are my two favorite sites For The Mommas and Living Rich with Coupons.  Anyway, here is our delish meal :)  The Capicola ham and red pepper flakes give it a little kick!

15 jumbo pasta shells
1/3 c parmesan cheese, freshly grated
1/4 c mozzarella cheese, shredded

filling:
2 tbsp butter
8 oz frozen spinach, thawed, chopped, and drained
1 c ricotta cheese
1/2 c parmesan cheese, freshly grated
1/4 c mozzarella cheese, shredded
1/4 lb cooked ham, chopped (I used Capicola but feel free to adapt)
2 tbsp heavy cream
2 eggs, lightly beaten
salt and pepper to taste
1/2 tsp red pepper flakes

sauce:
2 tbsp butter
2 garlic cloves, minced
1/4 c all purpose flour
1 1/4 c milk
2 tbsp heavy cream
salt and pepper to taste

Preheat oven to 375 F.

To making filling, melt butter in a large pan over low heat and cook spinach for 2-3 minutes.  Remove from heat and stir in ricotta, parmesan cheese, and harm.  Season to taste with salt and pepper.  Add red pepper flakes.  Beat in eggs and heavy cream.  Set aside.

Boil pasta as directed on package to al dente.  Drain and rinse with cool water to stop cooking.

To make sauce, melt butter in a sauce pan and add garlic.  Stir in flour and cook, stirring for 1 minute. Gradually stir in milk.  Let simmer for 2-3 minutes, stirring occasionally.  Stir in heavy cream, salt and pepper to taste and let simmer additional 2-3 minutes.  Remove from heat.

Spoon a little sauce into a baking dish (an 8x8 pan is slightly crowded but it cooks fine in it).  Spoon filling into shells and place into dish in a single layer.  Pour over the remaining sauce.  Sprinkle with parmesan and mozzarella cheeses and bake uncovered for 35 minutes.  If desired, place under high broiler for 1-2 minutes to make top golden brown and crusty.  Serve with salad for dinner for 4.