Chicken Parmesan and Whole Wheat Pasta with Squash

Chicken Parmesan is one of my favorite Italian dishes, I realized I have never made it before and was dumbstruck as to why it took me so long to try it out. A lot if recipes I was seeing called for flour or bread crumbs but I wanted to try something different. So this recipe is a Kristen original! Since every well balanced meal needs something from the garden I am serving Acorn Squash courtesy of my husband's aunt’s garden. I also opted for a light green salad with the veggies we just got from our farm fresh delivery service. Which I LOVE by the way. Local, organic and delivered… can’t go wrong.

Acorn Squash

Wash one squash outside thoroughly. Cut in half and scoop out seeds. In baking dish add ½ inch of water. Place squash cut side down. Bake at 400 Degrees for 40 minutes.

You can add butter, cinnamon, brown sugar or other spices before eating. While this is cooking you can prepare the chicken to be baked.

Chicken Parmesan with Whole Grain Pasta

     2   Boneless Skinless Chicken Breasts

    ¼   C Olive Oil for Frying and 2 Tablespoons for the baking dish

2 - 3  C Marinara Sauce or Pasta Sauce

Cut chicken in half and trim off any fat. Cover with plastic wrap or place in large plastic bag then pound so it becomes an evenly thick piece. You can use a rolling pin or a bacon press if you do not have a mallet. Set aside on parchment paper.

In baking dish add 2 T Olive Oil and Marinara Sauce, you may want to save some for the top of the chicken. Set dish aside.

Prepare your dredging station with the following:

Station one –

½ C flour

Station two –
3     Eggs beaten

1 T Milk

Station three –

1 ½ C Panko

1/3 C Parmesan Cheese

1 ½ T Italian Seasoning (you can make your own with Thyme, Rosemary, Sage, Oregano, Basil)

1 t Black Pepper

1T Salt

In large frying pan add ¼ C olive oil and the warm on med-high heat. Once oil is ready coat chicken in flour, then egg, then panko mixture. Let chicken brown then place in baking dish.

 

Lay slice of cheese over each piece of chicken.

Bake for 20 minutes at 400 degrees then serve over pasta.

I was so please with how this turned out, I will definitely be making this more often! Give it a try and let me know what you think or if you have any suggestions.

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Christmas Decorations

Christmas is coming! Christmas is coming! I love the holiday season, and to start it of right I wanted to make my own decorations. Not only for the creative outlet but also to make something with my own hands instead of buying it. I am a true believer in home is where you make it and to me Christmas is a time to share with your family. I would much rather be at home with my husband and son making decorations for our house and gifts for our loved ones then spending time with strangers in a hectic store scene.

A few years after searching for a black Christmas tree we came up empty handed. We could find foil blue and green and even pink but no black...I did used to have an awesome red table top one when I was in college though, but anyway we ended up breaking down and just buying a cheap fake one then painting it our selves. NEVER AGAIN! It was so messy and to this day still smells like paint. Not so warm and cozy. This year we have decided to get rid of the black tree and go back to real. But since our apartment is not very big we are opting for a table friendly size. Hopefully a little more then just a Charlie Brown tree, which I saw a fake version of the other day. I honestly thought about getting it for a second but my husband vetoed that idea. So since we will be having a small tree this year, I have felt the need to decorate the rest of the house more to make up for the size of the tree.

Paper Chain

I have always loved making paper chains, I remember making them in school and at home when I was little. Some people make them like a day count to Christmas and others make them a countdown to how many days are left. Either way you do it is really easy and great thing to do with kids.

You'll need...

Paper (25 strips of paper of choice, I used strips cut to 2" X 9")

Glue Stick / Glue dots / double side tape

Numbers (Optional)

Cut paper into strips. You can then add number or pictures. I used numbers cut by my Cricut machine but any premade sticker or cut number would work just fine. You could also use a glitter glue pen or metallic paint pen to write it on.

***Hint - Make sure your numbers all face the same direction other wise when you hang it up some of the numbers maybe upside down***

While I had my Cricut out I also made snowflakes which I dressed up with pearl accents. You can make your own snowflakes the old fashion way by folding your paper in a wedge then cutting out your pattern.

Candle holders

Candle holders are so simple but can make any area look a little classier and you can personalize them to be exactly what you want instead of settling for the decorations that store has.

You'll need...

Candle holders (Any color or size)

Ribbon

Rhinestones or other decorative embellishment

Glue dots / craft glue/ hot glue

Tea light candles

Make sure you candle holder surface is clean so adhesive can stick well. Measure the circumference of the surface of your candle holder. Cut ribbon to just barely overlap the ends. Glue ends down to surface of holder then add the embellishments to hide the seem.

With either of these projects you can customize to whatever your style is or color of your decorations are. And these are great and simple decorations anyone can make for any of the winter holidays. This is also a fun project to do with kids. One thing I have learned is that kids will remember things like this more then some shopping trip or toy. Personally I like to trick kids into learning. I feel good about it, you can't make me think otherwise! Hey, baking is a real world application for fractions.

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Chicken Soup and Pastrami Grilled Cheese

Grilled cheese sandwiches are one of my all time favorites. Gooey cheese between two pieces of toasted bread, yum. As I have gotten older I have come to appreciate the melt. If you do not know to what I am referring think bread, mustard, cheese, meat, cheese, mustard bread. The goodness of a grilled cheese but with the flavor and substance of sliced meat and a spread. I love Ruben sandwiches minus the sauerkraut so I tweaked it so now it is just a really tasty melt. 

 Pastrami Grilled Cheese -

2 slices of the bread of your choice

Sliced Pastrami (2-4 pieces depending on the thickness of the cut)

2 Slices of cheese (Swiss or Provolone are best)

Mustard (Dijon is best)

Butter

Preheat a medium size frying pan on medium / high, spread the outsides of the bread with butter, in insides spread the mustard. Lay slices of meat in frying pan until warm, may start to brown. lay on of the bread slices in the pan butter side down then place slice of cheese on top followed by the meat, the other slice of cheese and the second slice of bread. Once bottom bread is toasted flip sandwich. Once cheese is melted and bread is toasted nicely serve.

I do recommend a nice soup to go with that awesome sandwich you now have...which leads me to my next topic. Chicken soup. “I have never made chicken noodle soup before..." I thought to myself when trying to figure out what to make with all of the half used boxes of pasta. "I have chicken and I have the trinity at my disposal, why not?" The "trinity" I speak of is "the basics for any good cook" thinking back to my grandmother's words; carrots, onion and celery.

Having chicken, noodles and my veggie trinity the only thing I was missing was the stock. I just so happen to buy some during my last shopping trip because it was on sale AND I had a coupon. Score one for Kristen!

So anyway with having everything I needed I then began to add stuff to the pot and about an hour later...soup! After dinner I then realize I made enough for two whole meals so the other half of the pot froze nicely for a night when I don't want to cook anything. give  it a whirl and let me know what you think.

Chicken Noodle Soup -

4 Boneless Skinless Chicken Breasts ( cut into bite size pieces)

  6 C Chicken broth

4-6 Large carrots , peeled and slices in rounds

4-6 Celery stocks, sliced in horse shoe

1/2 Large onion

2-4 C Uncooked pasta

One of the best parts about soup is you can put as little or as much of whatever you want and it won't mess it up. Use as many or little veggies, noodles or chicken. Start by heating up broth in a Crockpot or large stock pot with lid on med/high heat. Add your onion and raw chicken pieces. You can also add salt and pepper to taste, just beware of the salt content in your broth if using a premade kind. Once meat is cooked add your vegetables and noodles.

Let site with lid on for about another 10-15 minutes. Then serve it up!

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Chicken and Broccoli to the rescue!

"What do you want for dinner?" I ask my husband while he has his head in the fridge. "I dunnu, what do you want for dinner?" He responds back. "I don't know what do you want for dinner?" I pipe back at a higher pitch. "I don't know, what do YOU want for dinner?" We both laugh knowing this will just go on forever if we keep reciting Sponge Bob quotes. At this point I then list what we got and decided on my favorite, 'I'm just gunna throw something together' meal. It is quick, filling and will last us like 3 days with just the two of us.

I really need a name for this dish -

4 C Cooked rice (any kind)

3 C Chopped broccoli

1 12oz can Cheddar soup

1 12oz can Cream of Chicken or

                 Cream of Broccoli soup

1 C Milk

2-4 Browned chicken breasts, chopped

2 C Cheddar Cheese (1 C for filling and 1 C for top)

1 T Salt

2 T Pepper

Cook rice. Brown chicken and cut up into bite size pieces. Mix together soups, milk, spices in sauce pan on low. Combine all ingredients then pour into 9"X13" baking dish and sprinkle with remaining cheese.

Bake at 400 degrees for 20 minutes.

***If you do no want your broccoli to be firm you can steam for a couple minutes first to soften.***

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Rollin Rollin' Rollin'

Rollin’ Rollin’ Rollin’

Rolling dough is fun! While making spinach tomato rolls…my newest creation… I remembered how much fun it is to make things rolled in dough. From cinnamon rolls to pesto rolls to pigs in a blanket. So I have decided to share my favs with anyone who takes the time to read this. Maybe I just like to get my hands gooey?!

No matter what kind of roll you’re doing start with a basic French bread recipe. Here is my Grandma Baird’s recipe, it is my favorite one to use:

2 C Warm water

2 t Salt

2 T Sugar

3 T Butter

6 C flour

2 Yeast packets (you will need ½ C warm water and 2 t sugar to help germinate)

Follow instructions on yeast packet then add to other ingredients when it is ready. Add your flour last. Use a dough hook attachment on a mixer or by hand to combine.

Let dough rise in greased bowl for 1 ¼ hours, keep covered but punch down ever 15 mins. Then it will be ready to use.

***

Cinnamon Rolls-                                Icing –                                       Cream Cheese Icing –

 1 batch of French bread dough              1 lb Powdered Sugar                ¼ C Cream Cheese

     ½ C Butter softened                      2-3 T Milk                                     3 T  Milk

  1 ½ C Brown Sugar                             1 t  Vanilla                              1½ C Powdered Sugar

     ¼ C Sugar

   2 T Cinnamon

Roll out dough in rectangle, spread with 1/3 rd of the butter then sprinkle cinnamon and sugar mixtures. Roll dough and spread dough with butter after each roll. Slice the roll in about two inch pieces.

***

Sun Dried Tomato Spiniach rolls -

1 batch of French bread dough

4 - 6 C Spinach

  1-2 C Sun dried tomatoes

   1/2 C Olive oil

      2 C Cheddar Cheese

      5 Cloves of garlic, minced

      1 T Salt (or to taste)

      1 T Pepper (or to taste)

Roll out the dough then paint on olive oil and then sprinkle with garlic, then spinach and sundried tomatoes then the cheese. Roll dough into log, After each roll piant dough with a little olive oil, this will give more defined layers that make it easy to put apart when eating. Cut into two inch rounds and pace about and inch apart, let rise for another 45 mins.

Bake at 375 for about 20 minutes.

***

Pesto Rolls –

1 batch of French bread dough

4 - 6 C Basil

1C Olive oil

1T Salt (or to taste)

1T Pepper (or to taste)

½ C Pine nuts (optional, they can be spendy)

2 – 3 C Shredded Cheese (Cheddar is best)

In food processor / blender / anything that can puree, combine everything except dough and cheese. Roll out your dough then spread with the pesto you have just made and then sprinkle cheese over top. Roll dough then slice into 1-3 inch rounds. Place in greased baking dish then let rise for another hour.

Bake at 375 degrees for about 20 minutes.

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Gimme beef....and beer

Cold weather and warm food have always gone hand in hand for me. It is like something turns on inside of me once the temperature out side goes below 45 degrees to make warm stick-to- your-bones food. I grew up in the Pacific Northwest and to me pot pie is staple! I usually make chicken pot pie but today I decided to use beef and at my husbands delight... beer!

Last St.

Patrick’s day I made Sheppard’s Pie for the first time which included a dark Guinness. I am not a huge fan of beer aside from using it for pong but, I admit it gave it a nice rich flavor so I decided to try it with this too. Seeing as how the general idea is not much different, basically swapping the potatoes for pie crust, I figured I couldn’t go wrong. Check it out and see what you think!

Pie Crust

1/2 C Butter                              Sift flour, salt and sugar over the
1/2 C Shortening                        shortening. Cut in butter until mixture
   2 C Flour                                is crumbly. Add water a teaspoon at
3/4  t Salt                                  a time. Divide in half and roll out each
   1  t Sugar                               section. place one in bottom of greased
   5  t Ice water                          dish or pie pan. Then add filling.

Filling

   1 lb Ground beef ( Browned)

   2 C Veggies (Peas and Carrots work great)

1/2 C Minced Onion

   2 C Brown gravy (Use 1C med/dark beer inplace of liquid)

           -or-

   2 Gravy packets (using beer for liquid)

Spices to taste

Once you gravy is made and your meat browned add your veggies and onion. You can use frozen vegetables, no need to thaw, just rinse off any ice. Pour filling into the dish with your pie shell in it. at second crust for top and cut vents.

Bake at 425 degrees for 30-40 miniutes or until your crust is done and serve.

***You can always substitue ground beef for ground turkey or seitan***

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Taco Tuesday

My husband and I are big fans of tacos. Generally we like anything from south of the boarder, one of our favorite things are Cuban inspired tacos. They are so good .... and they are addicting. The first time I made them I ended up making them again two days later once all the left overs were gone. I first got the idea from my sister who got it from watching the Rachel Ray show. How ever you top them that basic principle remains, use fresh food and you can't go wrong, canned is crap and slow and low is king. Check out how I make them below!

Beef Roast

1 Taco Seasoning packet or (2 T Cumin, 1T Chyeanne Pepper, 1T Salt, 1T Black Pepper)

1/4 C Vegetable Oil

1 Onion quarter

 C Water

5-8 Cloves Garlic

1 Package of Beef Churizo ( )

1 C Cilantro3-5

Topping suggestions:

Avacodo

Cheese

Tomatoes

Sour Cream

Lettuce

Lime

Cilantro

Onion

Bell Peppers

Coat roast with taco seasoning packet contents an oil mixture then brown roast in frying pan on all sides.

Place inside roasting pan or slow cooker with onion, garlic and water. Cook on Med/Low  (250 degrees) for 3-5 hours. Roast should be able to be shredable. Test by sticking with fork and turning. If meat comes lose easily it is ready.

Shred the meat then set aside. In large pan warm churizo until soft and liquidy. Add meat and let roast get slightly crispy. Add cilantro and then serve on tortillas or as a taco salad. Add toppings as desired.

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