Saturday, October 27, 2007
Baked Chicken Parmesean
~3 large chicken breasts
~1/2 cup milk (I used skim)
~2 cups bread crumbs (I used panko)
~1 Tbsp fresh parsley, finely chopped (I used dried)
~1 tsp fresh oregano, finely chopped (I used dried)
~1 tsp garlic powder
~1/4 tsp paprika
~pinch of salt
~3 Tbsp olive oil
~3 cups pomodoro sauce (I made my own and added zuchinni to sneak more veggies in!) (I just used jarred pasta sauce (garlic and onion) and added zucchini/summer squash as she did!)
~3 large slices fresh mozzerella (I ended up putting two slices on each because after pounding the chicken out, they were really large!)
~ I also used about 1/2 cup grated parmesan cheese
1. Preheat oven to 375 degrees.
2. In a shallow dish mix together egg and milk.
3. In seperate shallow dish mix together panko, parmesan, parsley, oregano, garlic powder, paprika, and salt.
4. Pound to tenderize chicken breasts to about 1/2 inch thickness.
5. Preheat olive oil in a pan over medium heat.
6. Dip chicken breastss into egg/milk mixture and then cover in breadcrumb mixture.
7. Place coated chicken breast in hot oil and saute each side until lightly browned (about 30 seconds per side).
8. Place browned chicken breasts on foil-lined pan.
9. Bake in oven until internal temperate reaches 170 degrees (about 15 minutes), taking out to add 1/4 sauce and sloce of mozzerella on top half way through cooking time.
Serve on top of pasta and additional sauce.
Friday, October 5, 2007
~1 pound boneless skinless chicken breast (I make 3 individual breasts)
~White wine (I used.. about a cup? it wasn't enough)
First up, Pumpkin Cream Cheese Muffins (care of Musing of a Mommy).
These were really good and made the kitchen smell GREAT! I think I like them better without the cream cheese, though.
Almost-Like-Starbucks Pumpkin Cream Cheese Muffins... on a diet
~3 cups flour (I intended to use 1/2 whole wheat and 1/2 all purpose, but grabbed the wrong bag at the store)
~1 tsp cinnamon
~1 tsp nutmeg
~1 tsp ground cloves
~4 tsp Pumpkin Pie spice (I used a substitution of ground cinnamon, ground ginger, nutmeg, ground cloves in a 4:2:1:1 ratio)
~1 tsp salt
~1 tsp baking soda
~2 cups sugar
~2 cups cooked or canned pumpkin
~1 ¼ cups vegetable oil (I used 1 ¼ cups unsweetened applesauce)
~8 oz package cream cheese (I used 4 oz fat free and 4 oz of the 1/3 less fat variety)
~Chopped nuts (walnuts, pecans) (optional, and I didn't use them)
Place cream cheese on tinfoil, roll into a log and freeze for up to an hour. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Remove cream cheese and slice. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350° for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 24 muffins.
As I made them, the nutrional information per muffin is as follows:
Fat: 2.3 g
Sat. Fat: 1.0 g
Cholesterol: 45 mg
Sodium: 216 mg
Potassium: 77 mg
Carbohydrates: 23 g
Fiber: 1.5 g
Sugar: 10 g
Protien: 4.2 g
My quest to find additional fun-things-to-bake-with-ripe-bananas lead me to a Sour Cream Banana Cake recipe from Recipezaar. I made this for work... and it was really yummy! Very moist and dense... delicious!
1/4 cup confectioners' sugar
2 tablespoons butter
1/4-1/3 cup crushed chocolate-covered english toffee bars
1/3 cup flour
3 small very ripe mashed bananas
1 1/2 cups sugar
1 cup butter, salted
3 extra large eggs
2 teaspoons vanilla
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 3/4 cups all-purpose flour
1 cup sour cream
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a
13 x 9-inch baking pan.