trust me on this one

I was enjoying one of my last few days off last week, sitting at the building watching Food Network when 5 Ingredient Fix came on. Claire Robinson, the host, makes me completely mad. She takes extremely complicated recipes and reduces them down to 5 ingredients for no other good reason than to make life seem a lot simpler than it is. She would consider Rum and Coke or Penne with Butter seem like incredible accomplishments. She attempted to make some hot mess with pea mush stuffed into wonton skins and after refusing to acknowledge salt or water as one of my 5 ingredients I figured I would help her thought process along a little bit. The trial and error was worth the payout...if anyone could make green goo taste good, I would be that person. So excited about this recipe I can't stand it!!

Recipe of the Day: Caramelized Onion and Sweet Pea Wonton Raviolis
1/2 yellow onion, sliced thinly
1 tablespoon olive oil
1 tablespoon butter
1 box frozen peas
1/2 of a 15 oz pkg whole milk ricotta cheese
2 handfuls (3/4 cup?) mixed shredded Italian cheese (mix of parmesan, romano, and asiago cheese)
pepper
tabasco
wonton skins-small square ones
4 cups chicken stock
1 cup vegetable oil

In a large saute pan, add the onions with 1 tablespoon olive oil and 1 tablespoon butter. Cook over medium low heat, stirring occasionally, for 30 minutes until golden brown and very soft.

Into the pan, add the frozen peas and continue to cook 3-4 minutes until warmed through. Move the contents of the pan to the food processor, but allow to cool completely before continuing.

Add the ricotta cheese, grated mixed cheese, and season with pepper and Tabasco. Pulse until the ingredients are well incorporated, but the peas still have a fair amount of texture.

On a piece of aluminum foil, lay out the wonton skins and moisten them lightly with water. Take a tablespoon of the filling and spoon onto each wonton.

Seal each wonton into a triangle, making sure all of the air is removed and that the edges are pressed together tightly.

In a large nonstick pan, heat 3 tablespoons vegetable oil over medium heat. Place a few wontons into the pan, allow to "fry" for 1 minute, then add in 1/2 cup of chicken broth and cover. Cook for another 90 seconds-2 minutes.

Remove from pan and sprinkle with the mixed Italian cheese.

Serve hot with a salad. (I picked the lettuce from my garden!!! It came out great...but tasted exactly like store bought, unfortunately.

full fat frenzy

I've been experimenting with bread pudding recipes, trying to come up with something that is not quite as heavy in the stomach as some seem to turn out. It is by no means a low-fat experience, but hopefully the addition of fruit balances out all the sugar and carbs that do end up in it? Sorry folks, there's no way around it if you want to eat bread pudding that actually tastes good.

Peaches and cream bread pudding

1 large loaf Challah bread, cubed

12 peaches, pitted, peeled, and thickly sliced (enough to make 3 cups)

½ c walnuts or walnut pieces

¼ c granulated brown sugar

¼ c honey

½ c amaretto

8 oz Mascarpone cheese (half a container)

1 pint heavy cream

6 whole eggs

1 tsp vanilla

½ tsp cinnamon

Preheat oven to 350.

In a large bowl, mix the peaches, walnuts, brown sugar, and honey. Stir well to coat. Add the bread and stir to combine. Spoon mixture in a single layer into a 13x9” greased baking dish.

In another bowl, whisk the mascarpone cheese into the heavy cream until smooth. Add eggs and whisk well. Add in amaretto, vanilla, and cinnamon, and whisk to combine. Pour cream mixture over bread mixture into baking dish, and allow to soak for 10 minutes. Place baking dish in the oven and bake for 35-45 minutes until custard is set.

getting to the point

Another stolen recipe...this one's actually from my mom who makes a fantastic apple pie cake. And it's only taken me 3 months to find where my dad had it hidden. We have all reached the point in life, at least in this house, where we are willing to admit to our shortcomings and refuse to make or bake fresh pie crust. There's a line, and pie is just on the other side of it. This recipe definitely gets the "apple pie" point across, with less effort. I'm all about that.

1/2 cup butter (1 stick), melted
3/4 cup sugar
1 egg
1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg (I always omit it, it's up there with cilantro in tasting like soap)
1/8 tsp cloves
1 tsp vanilla
2 cups chopped apples (don't worry about peeling them)
1/2 cup pecan (usually omitted too, Hill is allergic)

Preheat oven to 350. Mix melted butter with sugar and egg. Add in all other ingredients and mix well (it's going to look like you put too many apples in it..don't worry! it will turn out perfect :) ). Pour into a greased Bundt pan. Bake 40-45 minutes (may need more time, depending on your oven). Serve warm with ice cream.

race against the clock

I had planned on making a 90 minute ragu on Monday, but time got away from us...in hopes of getting dinner on the table before midnight (yes, made it in under the wire at 11:20) I used the ingredients I had on hand to wing it and throw together a last minute bolognese. The troops seem to have enjoyed it, and even my vegetarian sister is still munching on the overabundance of leftovers (though I still have yet to learn how to cook for less than 10 people at a time). The Tabasco adds "personality" to the sauce, which I was told it was lacking prior to serving it, so don't leave it out.

Recipe of the day: Last Minute Meat Sauce

2 tbsp olive oil
1 yellow onion, thinly sliced
1 lb (approx.) 85% lean ground beef
1 (28 oz) can plum tomatoes
3 oz tomato paste (1/2 of a 6 oz can)
3/4 cup white wine (that's what was open)
2 tbsp red wine vinegar
1 tsp tabasco
1/2 cup whole milk
1 tbsp sugar
1 tsp each S&P
1/2 lb spaghetti rigati

In a large, high-edged saucepan, heat olive oil over medium heat and add the onions. Saute 1-2 minutes until softened. Add the ground beef in, using a wooden spoon to distribute the meat in the pan. Continue to cook until the meat is browned, about 10 minutes. Add in the tomatoes, and use a potato masher to break them up. Add in the remaining ingredients and heat to a boil (this should take less than 5 minutes). Meanwhile, place the pasta water on to boil. Reduce the sauce heat to a simmer and continue to cook uncovered until ready to serve. Once the water is boiling, add a handful of salt, then the pasta. Cook for the time specified on the box, and drain. When ready to serve, place the pasta in the bowl and top with sauce. Serve hot.

the good, the bad, and the ugly

It's been about a month since the garden got started. For however "therapeutic" I thought it was going to be, I'd say there has been a fair amount of work involved that I wasn't anticipating. I am very proud of myself that I remember to water the poor things ever few days, although I'm thinking its the tremendous amount of rain, and not my valiant efforts, that is probably keeping them alive.

The good: I'm excited to report that the tomatoes seem to be what I'm having the most luck with. General consensus is that it will be another 3-4 weeks before some of you happen upon baskets and baskets of them at the squad building. I'm excited to learn how to make fresh sauce with them as soon as they're ready to be picked, but that is going to involve learning how to steam and peel them. I'm patiently waiting for Caprese salad too, hoping that I'll be able to say that I used fresh grown tomatoes, basil and homemade mozzarella to make it.

The bad: the neighbors must think I'm out of my mind when I'm outside on the back deck yelling at the various chipmunks, squirrels, rabbits, deer, and every other neighborhood critter that have made themselves at home and are enjoying the feast. And every single plant that I put in the ground out back got demolished in the first four days, so I've just accepted the fact that I'm meant to just be a "container" person (as they call it at Home Depot) and I've moved on. The strawberry plants are obviously void of any berries because of the aphids, and my lettuce plants continue to wilt because of the heat. As you can see, each of these have been banished to the outdoor table in hopes that the chipmunks will learn to stay away-I don't know what makes me think that rodents can't climb but I'm just running with it for now.

The ugly:  I feel like I've learned one of the lessons from "Eat Pray Love" where you have to accept that some things are out of your control. I recently decided that the Topsy Turvy is one of the ugliest inventions ever, and I have no idea why people would put them outside of their house. I'm just glad that it's hidden in the back of the house. We will see if it really help grow more tomatoes than any of the other containers on the deck; until then I'm skeptical at best.

But my one true accomplishment was picking my first harvest of the year.

Yep, it's a green bean. Just one. And I'm happy to report that it tasted exactly like a green bean you'd buy at the store. Nevertheless, I grew it and compared to last summer I'm officially ahead of the game. So I've decided to include a recipe which includes green beans (though it is one where the beans are not the highlight) for when I'm able to pick a few more. Enjoy!

Recipe from the garden of the day: Goat Cheese Timbales

10 oz goat cheese, softened

2 oz cream cheese, softened

3 green onions, thinly sliced

12 slices prosciutto, thinly sliced

1 tbsp olive oil

2 tbsp champagne vinegar

3 tbsp shallots, chopped

Butter lettuce leaves

Steamed green beans

Mix cream cheese and goat cheese together in a small bowl with green onions and sprinkle with pepper. 

Line 6 ramekins with plastic wrap, leaving excess hanging over the edges.  Line with prosciutto, with one slice laying vertical and one slice laying horizontal to form a cross. Place equal spoonfuls of cheese mixture in each ramekin. Fold prosciutto over to cover. Fold plastic over to cover and compress. Chill overnight.

Invert ramekins to release.  Heat 1 tablespoon oil in a small nonstick pan over medium heat. Add timbales, seam side down. Cover and cook until cheese is soft, flipping once, for a total of about 5 minutes. Transfer to plate and let set up for one hour.

Meanwhile, combine vinegar and shallots in bowl. Whisk in oil. Season with salt and pepper. When ready to serve, toss the greens and beans in the dressing  to coat then distribute onto salad plates. Place the cooked timbales on top of each salad, and serve immediately.

A Sweet for the Heat

I am by no means a baker. It's always been my theory that if I can manage to fill up the sink with every single measuring spoon, dish, pot, and pan from the kitchen just to end up with something that I could have bought at the store two hours earlier, then something has gone offtrack. I recognize that Betty Crocker has a talent that I will never have, and am satisfied with leaving it at that. However, everyone needs a few fallback plan just in case you're in the mood to be not only adventurous, but make a mess and end up with an incredibly easy but amazing dessert. And in summer, having a cold dessert recipe in your back pocket to serve at parties or picnics that can stand up to sitting out for a while is a good idea. The jury is still out on whether or not boiling water counts as cooking...

Recipe of the day: Raspberry Coconut Trifle

1  large (6 oz) pkg raspberry Jello

2 cups boiling water
2 cups very cold water

1 pint fresh raspberries, rinsed and dried

1 cup crushed Nilla wafers

2 4-cup Snack Packs (8 individual cups total) vanilla pudding

1 cup shredded sweetened coconut

1 large container Cool Whip 

Place jello into a medium heat-proof bowl. Carefully pour the boiling water over the jello and stir well to dissolve completely. Add the cold water and stir.

Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours. In a separate bowl, mix the pudding and the coconut together. Place in refrigerator to cool while the Jello is setting.

Once the Jello is set, sprinkle with crushed Nilla wafers on top of the jello. Next, gently layer the pudding mixture on top of the crumb layer. Top with Cool Whip. Refrigerate until ready to serve.

It's all in the name

Some recipes when you read first read them sound pretty bad. For example, one may be hesitant to try a Peanut Butter Banana and Bacon Cupcake. And we all remember the epic failure of the Crab Salad with Grapefruit and Avocado.  I have quickly learned that most everything in cooking, and especially writing recipes, is about judging a book by it's cover. Fortunately for me, everyone is usually a good sport and if I can make the name of that day's concoction sound good I can usually talk them into trying it out for me. 

Campfire Spaghetti


This recipe was adapted by one from the Neely's (called BBQ Spaghetti, which they are famous for), and calls for leftover cooked pork. After changing the name of it, I've never seen EMTs, medics or cops eat so well or so fast (even better, this was the moment the idea of the blog was born!) I chose to use the ground meat mixture instead to make it a little more accessible for those who don't want to take 17 different steps to get to a similar end result. For those who don't know, meatloaf mix is a combination of ground beef, ground pork, and ground veal that is often placed together in the same package in the refrigerated meat aisle...it is NOT the paper packet of meatloaf seasoning that you found in the back of your cabinet! If you have leftover pulled pork or chicken, feel free to use that instead. You can also try adding other kinds of fresh vegetables into the mix...broccoli and corn would probably be great.

2 tablespoons olive oil

2 small green bell pepper, seeded and sliced
3 small red bell peppers, seeded and sliced 

1 yellow onion, thinly sliced
2 lb meatloaf mix

2 lb spaghetti or linguini

3 cups Honey Bear BBQ sauce (see previous recipe)

In a large skillet, heat olive oil over medium heat. Sauté the pepper and onion until softened, 4-5 minutes. Add the ground meat and continue to cook until browned and cooked through thoroughly. Add the BBQ sauce and bring to a boil. (Reduce the heat to a low simmer and continue to cook while the pasta is boiling.)

Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add the spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce. Serve hot. Makes great leftovers which can be eaten cold.

Sesame Noodles

This recipe is completely original. I have tried many combinations to perfect the ratio of salty to sweetness, and hot versus cold. After trying to substitute brown sugar, honey, white sugar, orange juice, chunky peanut butter, extra salt, no salt, white vinegar, heating the sauce and leaving it cold, I have settled on this recipe as being the best one thus far. To make it a more of a complete meal, try serving it with a cucumber salad, or adding some shredded chicken and peanuts to the pasta before serving. I prefer it to be prepared simply, with as few ingredients as possible.

1 lb spaghetti
For the peanut sauce:

2 tbsp toasted sesame oil

1/2 c smooth peanut butter

1/4 c soy sauce

2 tbsp honey
2 tbsp chicken broth (from a box)-use veggie stock if you're going for a vegetarian version

1 tablespoon rice vinegar

Bring a large pot of water to a boil. Add salt and the dried pasta. Cook 7-8 minutes (as advised on the package), until just al dente. Meanwhile, combine the peanut sauce ingredients in a large bowl and whisk briskly until smooth.  Drain the pasta and allow to cool. Place the cooked pasta into the bowls in which you are serving your food, and spoon a liberal amount of sauce on top. Refrigerate leftover sauce and pasta separately as the sauce will absorb into the pasta in the refrigerator and will taste dry. 

How Cream of Mushroom Soup Can Be Amazing

I grabbed a can of Campbell's Cream of Mushroom soup from the pantry with every harmless intention of following the recipe on the back of it. Minus the fact that I hate mushrooms (right up there with touching wet sponges or soggy bread, eww) and that the sodium content would mean I would have to consume a gallon of water after finishing eating, I'm sure it would have been amazing. Instead, we put in the effort to finally write out this fantastically easy recipe which will inspire you to put the can back where it belongs in the back of the pantry to collect dust until Thanksgiving.
Not Campbell's Chicken and Pasta

1 tbsp olive oil
1 tbsp butter
1/2 large onion, diced small
3 carrots, peeled and diced small
1 large rib celery, diced small
2 cups diced leftover cooked chicken (shredded off the bone of 2 large bone-in breasts, skin removed)
1 (32 oz) box chicken broth
1/2 bag wide egg noodles

Heat the olive oil and butter in a large pan over medium high heat. Add the onion, carrots, and celery, and saute until softened (about 5 minutes).

Sprinkle with flour, and season liberally with salt and pepper.

Stir in the flour and allow it to cook through for 3 minutes.

Add chicken broth, 1/2 cup at a time, stirring to incorporate. The sauce will thicken as it cooks.

Add the chicken and egg noodles, stirring to coat the noodles with the sauce mixture.

Bring to a boil (this should take about 2 minutes).

Cover and cook covered 11-13 minutes, until noodles are firm but cooked through and the sauce has thickened. Be sure to stir the noodles every 2-3 minutes to prevent sticking. When the time is up, turn off the burner, re-cover, and let stand for 2-3 minutes.

Grate 1/4 cup of fresh Parmesan cheese into the pan. Reseason with salt and pepper as necessary (it will probably need more salt than pepper, keep in mind that the cheese is very salty).

Stir to incorporate. Serve hot.

Take a Dip

Instead of serving the same old boring thing that everyone is expecting, try something new. Your friends will be pleasantly surprised by how refreshing and different they are. They can each be served with toasted or untoasted pita slices, potato chips, or sliced vegetables. They are also great recipes to try because they are technically vegetarian (and tahini is, as a matter of fact, vegan).


Red Pepper Mayo Dip

A complex version of this is served at Bobby Flay's Bar Americain in the city with his appetizer portion of fresh French fries. Many people complain about Europeans using mayo to dip their fries into instead of ketchup, but this recipe is the perfect example of why you sometimes have to be a little more adventurous. As far as I know, Bobby uses a chipotle paste to add spice, but I have chosen to simplify the recipe to make it my own.


1 jar roasted red  (or use fresh roasted peppers if you prefer)

1 c mayo

S&P

1 tsp Frank’s hot sauce

1 tbsp balsamic vinegar

1 pkg pita bread, cut into eights and toasted

Place all ingredients in food processor and blend until smooth. Serve cold.

Tahini

Many of you may refer to this as hummus. Technically, tahini refers to the sesame paste that is mixed into it, but since we as a family have always called it tahini that's what I'm gonna go with. My grandfather was Syrian, and my dad was a lot more successful at replicating the Middle Eastern cuisine that he grew up with than I have been. I spent years bugging him to buckle down and decide on the recipe he liked best, and I wanted to share the work that he did with you even though we hadn't really agreed on a final version before he passed away.

As this dip is gaining popularity and therefore more readily available in the grocery store already prepared, it may be tempting to skip the work and buy it packaged. However, this version is significantly cheaper, and more delicious than any store-bought version I have tried so far. It also makes a great replacement for using mayonnaise on a sandwich or wrap, or even alongside a salad at lunch time. As for a fair warning, this recipe does contain a lot of raw garlic and it may not be on the top of the list for first-date appetizer material (don't try to leave the garlic out though, it will not taste right).

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1 ½ teaspoon kosher salt

1/3 cup tahini (sesame paste)

Juice of 2 lemons

2 tablespoons liquid from the chickpeas

8 dashes Frank’s hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning, and serve chilled or at room temperature.

 
Caramelized Onion Dip

If you happen to come upon one of those onion soup packets in the back of your pantry, now is officially the time to throw it away. There is nothing good in there but sodium and the dehydrated leftovers of what may have once been an onion. If you make a large batch of caramelized onions all at once (as the recipe below shows you how to do), you can freeze what you don't use for a later time.

On a side note, I am not too sure that the mayo in this dip makes a large difference. If you want to slim it down a bit, you can use just lowfat sour cream to mix with the onions and leave the mayo out completely. Personally, I prefer to serve it made with just regular (yes, that means full fat) sour cream only.


2 c caramelized onions (see recipe below)
½ c mayonnaise

1 large container sour cream

S&P

Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

Caramelized Onions
1/2 cup olive oil

1 stick butter

8 onions, very thinly sliced

4 tsp sugar

S&P

Heat the olive oil and butter together into a large stockpot until hot. Sauté onion over low heat until softened . Sprinkle with sugar, salt, and pepper and let caramelize until golden (this process could take anywhere between 30-45 minutes). Turn off and set aside to cool.

Let's Make a Toast

Sticking with the Italian theme, I put together some tips for a couple good party snacks...the corn bruschetta was adapted from a recipe by Michael Chiarello (in which uses fresh corn), and the other one was inspired by a classic cold antipasto platter served at Ciao here in Basking Ridge.


Warm Corn Bruschetta

 For the warm bruschetta, keep in mind that you may want to shred the prosciutto to make it easier to take a bite of. I tried it with whole slices of bruschetta, and while equally delicious, the corn ends up falling off of the bread and making a mess. Another way to do it is to wrap the whole slices of prosciutto around the toasts, then pile the corn on top.  

2 shallots, thinly sliced

2 tsp dried sage

1 small bag frozen corn kernels

S&P

1/2 c heavy cream
1/4 c white wine

Slices of grilled country bread

½ lb prosciutto , thinly sliced then shredded

In a skillet (or large pot) over medium-high heat, lightly brown the butter. Add the shallots and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and wine and simmer until it is reduced by half, about 4 to 5 minutes; turn off heat and let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each.

Cold Prosciutto Parm Bruschetta with Honey


The combination of sweet and salty is surprisingly unique. The great part about this recipe is that the only cooking required is toasting the bread. These will hold up well if they are left to sit out at a party, and you can make them a few hours ahead of time without worrying about them getting soggy. Try substituting brie in for the parmesan cheese if you're looking to try something a little different.

1 loaf baguette bread, sliced thinly

2 tbsp olive oil

coarse ground S&P

1 tsp garlic powder

1 block parmesan cheese, thinly sliced

1/4 cup honey

Drizzle olive oil over bread slices, season with salt, pepper, and garlic powder and toss to coat. Spread evenly on a cookie sheet. Bake at 400 until toasty, about 10 minutes. Remove from oven and allow to cool completely.

Wrap one piece of prosciutto around a slice of parmesan cheese. Place on top of the toast slice. Drizzle generously with honey and season again with coarse salt and fresh ground pepper. Serve at room temperature.

Where's the Beef?

After trying this recipe, you may never go back to beef chili again. This may be more of a winter dish, but personally I think it can be served any time you're trying to feed a large group. It was very popular with my fellow squaddies, but I'm starting to get the feeling that they'll eat anything without much complaint as long as I don't make them do the dishes. What is also great for this one is it is all done in one pot, and can hang out on the stove for as long as you want until you're ready to serve it. It's a great change from the typical beef chili, and using the white meat makes it lower in fat and calories than using ground beef. The only kitchen skill you need is roughly chopping the onions and chicken, everything else involves a "pop and drop" of the canned stuff. You can always add more heat by way of Frank's hot sauce or jalapeno slices, but I try to keep everything more mellow when the crowds are so large. Keep in mind that we served about 15 hungry grownups with this one pot so if you're cooking for just the fam, adjust your ingredient amounts accordingly.


Chicken Chili for Many

1 stick butter
4 ½ lb boneless skinless chicken breasts, diced

2 onions, diced

2 cans petite diced tomatoes
1 can chicken broth

3 cans chopped green chilies

2 cans cannellini beans

2 packets chili seasoning

Melt butter in bottom of large stockpot over medium heat. Add onions and chicken and sauté until chicken is white. Add tomatoes, broth, chiles, beans, and seasoning mix. Bring to boil. Reduce to simmer and cook for 90 minutes. Cover halfway with the top to keep it from drying out. Stir frequently to prevent scorching on the bottom. Serve hot with sour cream and shredded cheese with dinner rolls.

Italian Supper by an Irish Girl

Everyone swears I'm Italian when they first meet me...short of having traveled there to study art history (pics of part of the adventures are below), I wouldn't know penne from rotini if it weren't written on the box. I have yet to venture into making fresh pasta yet because I think it would be more messy than fun. I figure the the people at Barilla can stick to what they do best, and I will go right on knowing what my place is in the Italian kitchen.

I'm more than happy to stir up the old gravy v. sauce debate, but for all intents and purposes these recipes do not include mine for fresh (insert appropriate choice here). I am somewhat hesistant to share it quite yet, that might be one of the ones I keep a secret. Also, life can get pretty hectic and there's no shame in going with store bought stuff. With these recipes, you will have the tools to throw together very cost-effective, quick meals (I want to promise 30 minutes or less, but it still takes me until about 9pm to get dinner on the table no matter what time I start).

For those of you traditional Italian cooks, your grandmothers will probably be none to happy with the somewhat "fakeout version" of the old classics I have presented here...but once you try them you will see how you can make it seem like you spent all day slaving over the stove when you really just walked in the door after a 12 hour shift.

Chicken Parmesan

1 lb boneless skinless chicken breast halves

1/2 bottle Wish bone House Italian salad dressing

½ container Progresso Italian style bread crumbs

½  block packaged mozzarella cheese, sliced into ¼” slices

Vegetable oil (enough for shallow frying, about 1/2 inch up the sides of the pan)

Place Italian dressing in one thick paper plate and bread crumbs in another. Dip chicken breasts in dressing, then coat evenly in bread crumbs and shake off excess.

Heat oil in nonstick pan over medium heat until the end of a wooden spoon sizzles in it. Place chicken breasts in oil, making sure not to crowd the pan. Flip after 4-5 minutes once browned. Remove from pan after second side is thoroughly browned.

Place fried chicken breasts on ungreased cookie sheet on top of nonstick foil. Place one slice of mozzarella on top of each piece of chicken. Bake in oven at 350 for 10-15 minutes, and keep warm in turned off oven until ready to serve.

One Pot Chicken Pasta

2 boneless chicken breasts, cubed

2 tbsp olive oil

½ onion, chopped

½ lb dry pasta – any shape works other than spaghetti

1 jar of tomato sauce

1 jar of water

S&P to taste

Cubed or shredded mozzarella if desired

Heat olive oil in a large pan over medium heat.  Add chicken and onions, stirring occasionally until lightly browned (about 5 minutes). 

Raise heat to medium-high.  Add dry pasta, sauce, and water, stirring well to combine. When sauce starts to boil, reduce heat to medium-low and cover.  Set timer for 15 minutes.

Stir every 5 minutes to prevent the pasta from sticking together.  If the sauce seems too dry, add more water, ½ cup at a time.

Taste a piece of pasta after 15 minutes.  If the pasta is cooked, dinner is ready to serve.  Add mozzarella (if using), stirring to combine.  Cover pot briefly to allow cheese to melt.

Quick Ziti

1 lb ziti

1 jar tomato sauce

1 equivalent jar water

1 (15 oz) container ricotta cheese

2 c shredded mozzarella

In a pan, bring sauce and water to a boil and add dry pasta. Cook 8-10 minutes, stirring occasionally, until pasta is slightly undercooked. Remove from heat and add ricotta cheese to pan and stir. Pour mixture into a baking pan. Top with mozzarella cheese. Bake 10 minutes until cheese is melted.  Serve hot.

so easy a paramedic could do it

Came up with what is by far the easiest recipe ever, and it's very tasty for how budget friendly it is. Every ingredient in it is something you could keep around the house to use at any time, and doesn't take any technical ability to prepare. If you can seal a ziploc bag, you can officially a cook.

Honey Soy Chicken

1 1/2 pounds boneless skinless chicken thighs (use breasts if you prefer white meat)
1/2 cup honey

1/4 cup soy sauce

Fresh ground pepper

In a ziploc bag, combine the honey and soy sauce and squish it together to combine. Add the chicken and squish it again to coat thoroughly. Allow chicken to marinate in the counter for as long as possible (30 minutes should be sufficient).

Pour the entire contents of the bag into a baking pan and seasoning it with ground pepper. Due to the soy sauce, salt will not be necessary.

Place pan in oven and bake at 375 for 30 minutes until the chicken is cooked through.

Serve with rice and peas for a complete meal.



5 ingredient sweetness

 I wanted to come up with something ridiculously cheesy to say like it tastes like summer on a plate. Then I decided on sticking with the usual description of "it's really really really good." I thought this recipe is special compared to others because it fits into the "5 ingredients or less" category, which is perfect for me because I still hate grocery shopping. It should have grown on me by now but it just hasn't. So this is another success from the barbecues this weekend, Key Lime Pie.


I'm still not on board with making merengue for pies, it kinda reminds of a soggy sponge and I don't think it adds anything amazing to the dish. Of course, you could leave off the cool whip completely, or if you're a firm believer that it's an abomination of an ingredient you could just use whipped cream when you're ready to serve it.

5 ingredient Key Lime Pie

1 (14-ounce) can sweetened condensed milk

2/3 cup bottled key lime juice (try looking for it in the juice aisle)
3 egg yolks, lightly beaten

1 premade graham cracker crust

1 pkg Cool Whip, Defrosted

Preheat oven to 350. In a large bowl, whisk together (by hand) the condensed milk, key lime juice, and egg yolks until thoroughly combined and slightly foamy.  Pour filling into graham cracker crust. Place in oven at 350 for 10-14 minutes until the filling is set (when you jiggle it, it should remain firm. However, it will probably be done sooner than you think.) Remove from oven and allow to cool completely. Spread top with Cool Whip and place in refrigerator to chill. Serve cold.