Saturday, June 11, 2011

Quick Chicken Parm

Things have been a bit hectic over here so dinner has either been throwing something on the grill or something quick in the oven. Of course with all this crazy weather ( tornadoes 50 miles away in Western Mass) that we have been getting as soon as you decide to grill, a freak storm comes in and bam... Thunderstorms. So this night was no different, we made sure we had charcoal and were all set to grill when the skies opened and guess what no grilling.  So I had to rethink dinner and quick, since we were going to grill chicken and I had been having a craving for Chicken Parm, I went with that.  But who feels like doing the whole breading thing not this girl, not after I thought Hubby was cooking dinner ie the official griller in the fam. So I figured I would throw them in a skillet and voila Chicken Parm for dinner. Honestly this took about 20-30 minutes tops from start to finish.

Chicken Parm 
Items needed:
Baking Dish

  • 5 skinless Thin sliced Chicken Breast
  • salt
  • pepper
  • garlic powder
  • Angel Hair Pasta, Half a box
  • Tomato sauce

  • Bring a pot of water to a boil and drop angel hair cooking per box instructions, drain set aside
  • Heat skillet to medium heat and give a few swirls of olive oil, place chicken in pan, brown chicken 2 minutes, cooking in batches so you dont over crowd the pan
  • Place Chicken in baking dish spread a spoonful of tomato sauce enough to cover nicely then sprinkle a good helping of cheese on top
  • Bake until cheese is bubbly and melted 

    eat and enjoy!

    Monday, June 6, 2011

    Shepherd’s Pie stuffed Potatoes

    Once again back to the Rachel Ray’s Look and Cook book, I think this has been our most used cookbook this month.  This is at least recipe number 2 or 3 from this book, our first one was the awesome Artichoke and Spinach Mac and Cheese.
    The weather last week was awful for Spring with quite a chill in the air like a cool crisp fall morning. So that meant a toss up on what to make except it had to be something warm and comfy of course. I asked the hubby what he was in the mood for and of course got the “ It’s 8 in the morning how can I think dinner??” So I broke out the Look and Cook book because like the title says you can look and then cook, aka it has pictures. I started to flip thru it and bam, he stopped me at this recipe, well the picture of it. And voila dinner recipe is chosen. Of course you know we changed it up a bit, this time because well that’s what we do. Hubby doesn’t like mushrooms, so out they went, and we’re off beef, so sub in Turkey, and we ended up going for a more traditional shepherds pie sub in corn and peas**. These were so delicious that we ate them right away and then I gave some to my parents so I didn't get a melted cheese picture but you get the idea. Of course got this recipe got the wheels turning.. You could stuff potatoes with so many things.. Check out my Shrimp Stuffed Potatoes here

    So here is our version of Rachel’s Shepard's Pie Potatoes recipe.

    Shepard's Pie Potatoes 

    Items Needed:
    Baking Sheet

    • 8 Russet Potatoes, scrubbed clean
    • 3 tbsp EVOO
    • salt

    • 1 lbs ground turkey
    • 2 tbsp soy sauce
    • 2 tbsp Worcestershire sauce
    • 1/4 c ketchup more to taste
    • garlic powder
    • salt
    • pepper
    • 1 package Steamfresh frozen corn, prepared according to package directions

    • 1/4 c milk
    • 2 tbsp margarine 
    • 1/4 c sour cream
    • 6 slices bacon, cooked and crumbled
    • Cheese, shredded 

    • Rub potatoes with the EVOO, and sprinkle with salt than place the potatoes on a foil lined cookie sheet, bake for one hour ten minutes. Remove the potatoes and allow them to cool
    • When the potatoes are cool enough to work with using a sharp knife carefully cut a thin top slice off each one and scoop out the potato flesh, set aside to whip up later. Place shells back on cookie sheet and set aside 

    • In a mixing bowl add the sour cream, milk, and margarine with a hand mixer set on 3 whip the potatoes until a creamy consistency 
    • Meanwhile brown the turkey in a large skillet over medium high heat with 2 tbsp EVOO for about 5-6 minutes, breaking up the lumps as it cooks, add the Soy sauce and Worcestershire and cook another minute than add the ketchup. Adding more or less depending on your preference remove from heat and set aside wiping the skillet clean to use for the bacon 

    • Heat up the skillet to medium high and cook bacon until just crisp ( dont over cook it will cook more in the oven)
    • Fill the potato shells with the turkey and corn mixture and then top with the whipped potatoes and pop back in the oven for 8-10 minute and than remove to put on topping
    • Top the potatoes with the bacon then pile on the cheese and put back in the oven until cheese is bubbly 

    Heres where we forgot to take a picture of the bubbly cheese.... They looked so yummy.. oh well next time!
      ** Ok forgot about the peas... time just got away from me and for some reason I left them out.. guess that means we need to make this again since it was so yummy and try it with peas!!


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