Chicken Parmigiana

Tender pieces of chicken, topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.

Tomato Sauce
Makes about 1 1/3 cups.

1 tablespoon oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
1 can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Crumbed Chicken
Approximately 1 lb skinless chicken breast fillets or tenderloins
2 eggs
1 tablespoon milk
1/3 cup plain flour
about 1 1/3 cups packaged breadcrumbs
about 1/2 cup oil, for frying

Cheese Topping
1 1/3 cups, firmly packed grated mozzarella cheese
1/2 cup, lightly packed grated cheddar cheese
1/4 cup grated parmesan cheese

Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten. © 

Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.

Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.

Drain cooked chicken on paper towels.

Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

Bake at 400 degrees Fahrenheit for about 15-20 minutes, or until cheese is melted and golden.  Optional. sprinkle the chicken parmigiana with chopped parsley before serving.

Sliders with Grilled Pineapple & Teriyaki Mayo

These are SO YUMMY!!!

 Sliders can be done many different ways, so use your imagination and add any ingredients you love!  I love grilled pineapple, so "Hawaiian" became my theme for this gathering.

You could absolutely make these into full size burgers, but how fun would it be to serve these Hawaiian sliders at your BBQ?

Hawaiian Sliders
Baby-sized ground beef sliders
Swiss cheese sliced
Pineapple slices grilled
Avocado
tomato
Teriyaki Mayo Sauce
Slider buns


I did a simple Harter House Ground Chuck mixture with salt and pepper, topped with swiss cheese. And also, grill some pineapple slices. I love King Hawaiian slider buns, but any little buns, breads, or rolls will do. To assemble, start with half your slider bun, then layer on teriyaki mayo sauce, grilled baby burger with cheese, grilled pineapple, avocado, tomato, and more sauce. Then top it off with the bun top! That's it! 

Teriyaki Mayo Sauce

1/3 cup Real mayonnaise.  I always use Hellmann's

1 teaspoon soy sauce

1/4 teaspoon sesame oil

1/2 teaspoon liquid sweetener (honey, maple syrup, or agave)

1 teaspoon yellow mustard

Hot sauce of your choice (Sriracha!)

Fresh ground black pepper

Whisk together all ingredients, and you're good to go! 

From :  Loves Food, Loves to Eat

Another Teriyaki Mayonnaise to try.

Ingredients

7 tablespoons Hellmann's mayonnaise
3 tablespoons Teriyaki sauce
1 tablespoon lemon juice

Method

Mix together and enjoy.

Can be used as a dipping sauce at a BBQ

Steamed white fish with a dollop of Teriyaki Mayonnaise served with rice and stir fried vegetables.

Try it with a Ham Salad Sandwich

Chicken teriyaki mayonnaise sandwich, using leftover roasted chicken

As a dip with salted crisps

Crudites with a difference – dip your vegetables into Teriyaki Mayonnaise

From:  Melissa.co

Cheeseburger Soup

INGREDIENTS

1 pound Harter House Ground Chuck 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (16 ounce) OR 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Author: Alyssa

http://therecipecritic.com/2012/12/cheeseburger-soup/ 

Recipe Adapted from Taste of Home

Homemade Baked and Buttery Soft Pretzels

Do you love Auntie Anne's Pretzels? 


I have gotten rave reviews from this recipe.
Doesn't it look delicious?   ~Shelly

Braided and baked soft pretzels.

Ingredients

3 cups of all purpose flour plus a little more for dusting 
1/4 cup of sugar 
2 teaspoons of salt
1.25 cups of warm water
1 teaspoon of sugar 
4 teaspoons of active, dry, baker’s yeast 
1 tablespoon and 1 teaspoon of melted butter or vegetable oil for the dough
2 tablespoons of melted butter for brushing after baking
4 cups of hot water
1/2 cup of baking soda
Pretzel, kosher, or coarse sea salt for salting the pretzels

Equipment

• Small bowl
• Large mixing bowl
• 1 or 2 baking sheets
• Aluminum foil
• Large pot
• Slotted spoon
• Rubber spatula
• Cup, tablespoon, and teaspoon measurements
• Pastry / basting brush
• Large flat surface
• Knife

Directions

1. Combine the 3 cups of flour, 2 teaspoons of salt, and 1/4 cup of sugar in a large mixing bowl. Mix the dry ingredients well using a fork.
2. In a small bowl, mix the 1.25 cups of warm water with a teaspoon of sugar and the 4 teaspoons of yeast. Mix well until dissolved and let the mixture sit for about 10 minutes until it gets a little frothy. It may even smell a little bit like beer, which is good because yeast is one of the ingredients that gives beer a lot of its distinctive flavor and aroma.
3. After 10 minutes, melt a tablespoon of butter in the microwave (or use vegetable oil) and add it to the flour mixture along with the yeast liquid.
4. Mix the ingredients well starting with a rubber spatula. When the dough starts to form into a uniform paste, you can use your hands to knead the dough for 6 to 8 minutes until all of the ingredients are well incorporated and you can shape the dough into a ball. Don’t overdo it with the kneading though. The idea is just to get everything well mixed.
5. Next, use a teaspoon of vegetable oil to grease the outside of the entire dough ball to keep it from sticking to the bowl as it rises.
6. Cover the dough with plastic wrap or a towel and let it rise for 1 hour at room temperature (don’t refrigerate!).
7. After an hour, the dough will have risen noticeably and be very soft to the touch. You’ll also start to smell that wonderful yeast and dough combination that is a precursor to baked breads.
8. At this point, start to pre-heat your oven to 450 degrees F.
9. Dust a flat, clean surface like a counter-top with some flour and carefully get the dough ball out of the bowl and onto the counter. Dust the top of the dough with a little more flour to help keep it from sticking.
10. Dust your hands with flour and cut the dough in half. Start stretching and forming half the dough into an elongated rectangle that you can then cut into 6 equal pieces. When you have a nice stretched rectangle, cut the dough into six pieces and repeat this process for the other half of the dough. You should end up with 12, evenly sized pieces of dough.
11. Now it’s time to create some fun shapes! Roll out a piece of dough into a long, thin cord. The length is really up to you depending on what kind of shapes you want to make. The typical bowed pretzel shape is always fun and you’ll need a decently long cord for that. I found that the usual pretzel shape is great, but I also really liked just rolling out a cord of dough and tying it in a single knot (like the first knot in a square or granny knot for anyone that knows their knots). I don’t recommend the long twisty style you might see in my pictures. Those looked fun, but didn’t give the best results.
12. Repeat this process for all of the pieces of dough. Mix and match the shapes as you like!
13. When done with the braiding, get 4 cups of hot water and 1/2 a cup of baking soda ready to use. If your hot tap water isn’t clean or isn’t hot enough just heat some cold water and let it cool slightly so that it is hot, but not boiling. Some light steam is ok. Then add in the baking soda and mix until well dissolved. This step is especially important because this alkaline mixture of baking soda and water is what will help to give the pretzels that deep brown color on the outside as well as that nice outer texture that is so characteristic of soft pretzels. It works because the alkaline mixture speeds up the browning process as the pretzels cook. 
14. Line a baking sheet with aluminum foil (2 baking sheets if your pretzels won’t all fit on one sheet). Keep in mind that the pretzels will expand a bit as they bake. Also make sure to grease the foil very well using butter or vegetable oil. This will help to keep the pretzels from sticking when they bake.
15. Using a slotted spatula or large slotted spoon, carefully scoop up a pretzel and place it into the hot baking soda mixture. Let it sit for 15 seconds or so as you splash some of the water over the top using the spatula or spoon. Then take it out of the water, let it drain a bit, and place it on the baking sheet. Repeat this process for all of the pretzels.
16. Sprinkle the pretzels with pretzel salt, kosher salt, or coarse sea salt. Don’t go overboard with the salt, but just make sure to lightly cover the tops.
17. Slide the baking sheet(s) into the oven and make the pretzels for 10 minutes or until they are a nice deep brown. Not all areas of the pretzel will get that deep brown, so just pull them out as soon as the outermost edges are that classic pretzel color.
18. Melt 2 tablespoons of butter in the microwave to brush butter onto the pretzels.
19. Brush each pretzel with a nice amount of butter to coat the entire top. Then throw them in the oven for another 1 to 2 minutes. You’ll end up with some rich, buttery, glistening pretzels.
20. Serve them immediately or, better yet, let them cool. I discovered that the pretzel flavor actually depends as these pretzels cool. They taste great piping hot, but they taste even more like traditional pretzels when they cool down.
21. Eat them with your favorite mustard for a savory treat or eat them like a dessert dipped in a sweet vanilla glaze! These pretzels work as a salty or sweet treat. They’re also just wonderful plain or buttered.
22. If you have leftover pretzels, place them in a sealed plastic zipper bag and refrigerate. Use them the next morning to make pretzel breakfast sandwiches!

This recipes comes from manfuelblog.com
https://manfuelblog.com/2016/10/16/homemade-baked-and-buttery-soft-pretzels-recipe/

BBQ Country Style Ribs

Country-style ribs come from the shoulder portion of the pig. This makes them fattier, easier to prepare and cook.

Serve with a classic Baked Beans recipe and a delicious Potato Salad for the perfect family gathering.

Ingredients

• 4 lbs country style ribs
  1.5-2 cups BBQ sauce

Rib Rub

• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar packed
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes crushed
• 1/2 teaspoon black pepper

Instructions

• Preheat oven to 250°F and place ribs on a rimmed baking sheet (I line with foil for easy cleanup).
• In a small bowl whisk together rib rub ingredients.
• Coat the ribs in the seasoning and cover tightly with foil. Cook for 1 1/2 to 2 hours or until the ribs just start to feel tender.
• Remove from the oven and liberally baste the ribs with bbq sauce. Cook for another 45 mins to 1 hour uncovered until fork tender.
• If desired, turn your oven onto the broil setting and let the BBQ sauce on the ribs bubble and lightly brown.

• 
  

Buffalo Chicken Roll Ups

I love Buffalo Chicken, Frank's Red Hot sauce and also blue cheese, so this recipe really called out to me.  I was quite impressed.  And it was SO EASY! ~Shelly

4-6 chicken tenders

salt and pepper

1/4 cup blue cheese crumbles

1/4 cup frank's red hot

2 Tbsp mayo

1 cup crush cornflakes (you could also use gluten free corn chex)

***********************************

Stir together mayo and Frank's Red Hot.

Crush cornflakes.

Flatten chicken with meat hammer.

Season chicken with salt and pepper.

Spoon blue cheese on chicken tender.

Roll up the chicken and close with a toothpick.

Dip chicken rolls in Frank's Red Hot mixture

then roll in Cornflake crumbs.

Set in a baking pan and bake on 400 for 30 minutes.

Serve with extra hot sauce!

Pecan Pie Bars

Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!

Pecan Pie Bars
Slightly adapted from The Girl Who Ate Everything

Crust Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter - 12 tablespoons

Filling:
3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups chopped pecans

1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 

2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.

3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.

4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.

5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.

6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!

From Lyndasrecipebox.com

Classic Chicken Fried Steak with Country Gravy

Who better than Ree Drummond to give us a classic recipe, flavorful and easy.

This is a favorite in my family, for sure.   Enjoy!
~Shelly








Ingredients

Chicken Fried Steak:   6 servings

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds Harter House Tenderized Cube Steak 

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes.
   Pour gravy over the whole shebang! 

Find this recipe and a video demonstration at

TheFoodNetwork.com

Pumpkin Cookies

 

INGREDIENTS

1 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

2 teaspoons vanilla

1 1/2 cups pumpkin puree

3 1/2 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all purpose flour

1 (12 oz.) bag white chocolate chips

ICING

1/2 cup light brown sugar

3 Tablespoons butter

1/4 cup milk

2 cups sifted powder sugar

INSTRUCTIONS COOKIES

1. Preheat oven to 350 F.  Line a baking sheet with parchment paper and set aside

2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar on medium speed fpr 2 minutes.

3. Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, baking soda, and mix for 1 minute till smooth, scraping the sides of bowl as necessary,

4. Turn the mixer to low and add in the flour, mixing until just combined.  Stir in the white chocolate chips until evenly incorporated.

5. Using a medium (2 Tablespoon) size cookie scoop, drop the dough onto the prepared baking sheet.  Bake for 10 - 12 minutes until the edges are slightly golden.  Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.

6. ICING: In a medium sauce pan stir together the brown sugar and butter over medium heat.

7. Bring the mixture to a bowl and continue cooking for 1 minute.  Whisk the milk and powdered sugar until smooth.  Alternately you can use a hand mixer for this step.

8. Spread about 1 teaspoon on the top of each cookie and allow to set.

NOTW:  Store airtight at room temperature for up to 3 days.

Source

Cookiesandcups.com

Beer Can Grilled Chicken

 

4 lb. Chicken
Chicken Rub
Vegetable or Olive Oil
12 oz. Beer, your choice

Beer Can Chicken Rub

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the chicken rub;
In a small bowl mix all the ingredients together and use for the grilled chicken.

Preheat your grill to medium high heat.  (350 degrees)

Rub the chicken and the cavity down with vegetable oil. Season the chicken and cavity with rub mixture.  Pour off (drink) 1/4 of the beer and sit the chicken on top of the beer can.  Place the chicken in the center of the hot grill and cover.  Cook the chicken for 1 to 1 1/2 hours, or until the instant read thermometer reads 165 degrees F.  Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

NOTE  This recipe can also be made in the oven.