Garlic Chicken with Rigatoni Recipe

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Garlic Chicken with Rigatoni recipe

This is a little different take on garlic chicken, but it is really good. I don’t very often use sun dried tomatoes as an ingredient but the tangy flavor of sun dried tomatoes make this dish a step above the rest. There are quite a few ingredients in this recipe so it’s a good idea to have it all together before you start cooking. The original recipe called for a boneless skinless chicken breast, but I decided to substitute chicken tenders instead.
Give this Garlic Chicken with Rigatoni Recipe a try. Enjoy

Garlic Chicken with Rigatoni Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ pound chicken tenders (cut into bite size pieces)
  • ¼ cup sun dried tomatoes (not packed in oil)
  • ½ cup water
  • ¼ teaspoon garlic salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil (divided)
  • 1 package fresh mushrooms (8 ounces sliced)
  • 3 cloves garlic (finely minced)
  • ¼ cup chicken broth
  • ¼ cup white wine
  • 2 tablespoons fresh parsley
  • ¼ teaspoon dried basil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup Parmesan cheese
Instructions
  1. Cook rigatoni according to package directions.
  2. Bring water to a boil in a small sauce pan, remove from heat, add the sundried tomatoes into the water, and let the tomatoes soak for about 5 minutes. Drain and chop the tomatoes; set aside.
  3. Mix the flour in a zip lock bag with the garlic salt, add the chicken, and shake to coat.
  4. Using a large skillet over medium high heat using 1 tablespoon of the olive oil cook the chicken until browned and no longer pink inside. Remove the chicken from the pan and set aside.
  5. In the same skillet using the remaining olive oil over medium high heat cook the mushrooms until tender. Add the garlic and cook until fragrant; about 1 minute.
  6. cooking mushrooms
  7. Garlic Chicken
  8. Add the wine, chicken broth, parsley, salt, pepper, red pepper, basil, and chopped tomatoes to the mushroom mixture, and then add the chicken back into the skillet. Cook until heated through. Mix in the rigatoni and sprinkle Parmesan cheese over the top.
  9. Serve Hot

Adapted from Taste of Home Magazine

Baked Chicken Poppers Recipe with Parmesan Ranch Sauce Recipe

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Baked Chicken Poppers Recipe with Parmesan Ranch Sauce recipe

I had a lot of cornflakes left over from one of the recent recipes I posted (Crispy Pan-fried Pork Chops) which I thought was really good, so I decided to give this Baked Chicken Poppers Recipe with Parmesan Ranch Sauce recipe a try. The chicken poppers have an excellent combination of flavors, have a delicious coating, and go well with the creamy Parmesan Ranch Sauce.
This is another simple and good recipe. Enjoy.

Baked Chicken Poppers Recipe with Parmesan Ranch Sauce Recipe
 
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Author:
Ingredients
  • 1 pound chicken tenders (cut into bite size pieces)
  • 2 garlic cloves (finely minced)
  • ½ teaspoon salt (divided)
  • ½ teaspoon ground black pepper
  • ½ cup flour
  • 2 ½ cups cornflakes
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon paprika
  • ¼ teaspoon granulated garlic
  • ¼ cup buttermilk
  • Parmesan ranch sauce
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ⅓ cup grated Parmesan cheese
  • 1 clove garlic
  • zest of 1 lemon
  • 2 teaspoons lemon juice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 tablespoons dried chives
Instructions
  1. Directions for sauce
  2. Mix the sauce ingredient together in a food processor or blender and process until smooth. Place the sauce in a bowl and set aside in the refrigerator to blend the flavors while preparing the chicken.
  3. Directions for chicken
  4. Preheat oven to 400F.
  5. Place the chicken pieces into a medium bowl; add the fresh garlic, ¼ teaspoon salt, and ¼ teaspoon ground black pepper and toss to combine. Marinate the chicken in the spice mixture while you prepare the remaining ingredients.
  6. Place the flour in a large food grade plastic bag.
  7. Place the cornflakes, Parmesan cheese, paprika, ¼ teaspoon of salt, and ¼ teaspoon of ground black pepper and granulated garlic into a food processor or blender and process until the mixture is finely crumbled. Add the mixture to another large food grade plastic bag.
  8. Place the chicken pieces into the bag with the flour and shake to coat the chicken pieces well.
  9. Place the flour-coated chicken pieces into a medium-size bowl and drizzle buttermilk over them. Gently fold the chicken to coat them with the buttermilk.
  10. Place the coated chicken pieces in the bag with the cornflake mixture and shake to coat the pieces well. (I did this in 2 batches)
  11. Place each of the chicken pieces in a single layer onto a baking sheet lined with aluminum foil lightly sprayed with cooking spray. Spray a light layer of cooking spray over the chicken pieces. Bake for 20 minutes or until fully cooked (the internal temperature has reached 165 degrees F.).
  12. If you want the chicken extra crispy, turn the broiler of the oven on, and broil for 2 minutes. Serve with dipping sauce.

Adapted from blogchef.net

Cudighi Ravioli Lasagna Recipe

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Cudighi Ravioli Lasagna Recipe

I wanted to put a casserole dish together for supper and I thought this Cudighi Ravioli Lasagna Recipe looked really good.
I feel a little guilty because I did not make the raviolis from scratch; which is something I have been meaning to do. I have avoided them because of the time and work involved.
This is another simple recipe that doesn’t require a lot of ingredients. The original recipes calls for sweet Italian sausage, but I decided to use Cudighi instead. Cudighi is pretty much like Italian except it’s a little spicier.
During the first part of the baking process you have to cover the dish with aluminum foil so be sure to use a casserole dish deep enough so the cheese doesn’t stick to the foil.
If you’re looking for a simple and good one dish recipe, give this Cudighi Ravioli Lasagna Recipe a try; it’s really good. Enjoy

Cudighi Ravioli Lasagna Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 ½ pound bulk Cudighi sausage (Italian can be substituted)
  • 1 package cheese raviolis (25 ounces)
  • 15 ounces ricotta cheese
  • 1 egg (lightly beaten)
  • 1 teaspoon dried basil
  • ½ teaspoon Italian Seasoning
  • 40 ounces spaghetti sauce (just match jar or can sizes to come close)
  • 2 cups Italian Shredded Cheese Blend
Instructions
  1. Preheat oven to 350F.
  2. Cook raviolis according to package directions. Drain.
  3. cooking raviolis
  4. While the raviolis are cooking, in a medium size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
  5. ricotta cheese sauce
  6. In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
  7. browning sausage
  8. In a 13 x 9 casserole dish spread 1⅓ cups spaghetti sauce over the bottom. Layer with ½ of the sausage, and then ½ of the raviolis, and then spread the ricotta cheese over the top. Spoon another 1⅓ cup sauce over the ricotta cheese. Repeat the layers buy adding the rest of the sausage, and then the raviolis, topping with remaining spaghetti sauce.
  9. layering cheese raviolis
  10. layering cheese raviolis
  11. Sprinkle the cheese over the top of the casserole, cover with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue baking until cheese is melted.
  12. Let rest for 10 minutes before serving

Adapted from Taste of Home Magazine

Crispy Pan-fried Pork Chops Recipe

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Crispy Pan-fried Pork Chops Recipe

This Crispy Pan-fried Pork Chops Recipe will go on my favorites list. I think it is one of the best recipes for pan fried pork chops I have ever prepared. The corn flakes give the chops a nice crunch, and the buttermilk adds a little tang to the taste, making these chops exceptional. This is a simple recipe but it does require a little bit of work; it is well worth the effort.
Give this Crispy Pan-fried Pork Chops Recipe a try – they are delicious. Enjoy

Crispy Pan-fried Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: Makes 8
Ingredients
  • 4 boneless pork chops (1/2 to ¾ inch thick)
  • ⅔ cups cornstarch (divided)
  • 1 cup buttermilk
  • 2 tablespoons Dijon Mustard
  • 1 clove of garlic (crushed and minced)
  • 3 cups corn flakes
  • Salt
  • Pepper
  • ⅔ cup vegetable oil for frying
  • 1 lemon
Instructions
  1. Crush the corn flakes into fine crumbs using a blender or food processor. Place the crumbs into a shallow dish (pie baking dish works fine for this) and whisk in ⅓ cup corn starch, ½ teaspoon salt, and ½ teaspoon pepper.
  2. Place the other ⅓ cup cornstarch into another shallow dish.
  3. brading mix for pork chops
  4. In another dish whisk together the buttermilk, garlic, and mustard until well combined.
  5. Pat chops dry using paper toweling and cut slits on both sides of the chops about a 16th of an inch deep, ½ inch apart, in a diagonal pattern. (Be careful with this the chops cut pretty easy with a sharp knife.)
  6. cutting chops
  7. To coat the chops first roll them in the cornstarch, dip them in the buttermilk mixture, and then roll them in the cornflake crumbs.
  8. Place the chops on a wire rack with a dish or pan underneath to catch any loose crumbs; let chops rest for 10 minutes.
  9. resting chops for coating
  10. In a 12 inch non-stick skillet ( I used my cast iron skillet for this and it worked great) using ⅓ cup of the vegetable oil cook 4 of the chops until golden brown and crisp, flip the chops and continue cooking to an internal temperature of 145. Place the chops on paper toweling to drain any excess oil, tent with aluminum foil, and place in the oven to keep warm.
  11. frying porkchops
  12. Drain the oil from the skillet, wipe clean, and repeat the process with the other 4 chops.
  13. Serve chops with lemon wedges.

 Adapted from Cooks Country Meat Book

Glazed Meatloaf Recipe

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glazed meatloaf recipe

Meatloaf is always a favorite here, so when I ran into this glazed meatloaf recipe in Cooks Country Cook Book; I decided to give it a try. This is a simple recipe but does require quite a bit of time. I thought the end result was very good, and my wife liked it even more. The dominate spice in this recipe is thyme. If you don’t care for this seasoning you can reduce the amount a little bit, or eliminate it all together.
The next time you want to put meatloaf on the supper menu, give this Glazed Meatloaf Recipe a try, it’s well worth the time and effort. Enjoy

Glazed Meatloaf Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • Ingredients for Glaze
  • 1 cup ketchup
  • ¼ cup brown sugar (packed)
  • 2 ½ tablespoons cider vinegar
  • ½ teaspoon hot sauce
  • Ingredients for Meatloaf
  • 2 teaspoons cooking oil
  • 1 medium onion chopped
  • 4 cloves garlic (minced)
  • 17 saltine crackers
  • ⅓ cup milk
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 2 large eggs plus 1 egg yolk
  • ⅓ cup fresh parsley (finely chopped)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
Instructions
  1. Directions for glaze
  2. Mix all the ingredients together in a small sauce pan. Cook over low heat until sugar is dissolved. Set aside ½ cup for glazing the meatloaf. Save the rest keeping it warm to serve with the meatloaf.
  3. Directions for meatloaf
  4. In a large skillet over medium high heat using the oil cook the onions until lightly browned. Add the garlic and continue cooking until fragrant. Place the onion mixture in the bottom of a large bowl.
  5. Using a blender or food processer pulse the crackers into crumbs. Add the milk and process until mixture is smooth. (I would think you could also use a rolling pin to crush the crackers, place them in a small bowl, and then mix the milk in until smooth) Add the mixture to the bowl with the onions.
  6. Place the rest of the ingredients in the bowl and mix using your hands until well combined.
  7. Line a 13 x 9 rimmed baking pan with aluminum foil, and lightly spray the foil with cooking spray. Form a meatloaf in the pan about 9 inches long and 5 inches wide.
  8. Set the oven to broil. (My oven has a high and low setting – I set it to high) Broil the meatloaf about 4 inches from the elements until meat loaf is browned. Remove the meatloaf from the oven and brush ¼ cup glaze over the top and around the meatloaf. Place the meatloaf in the oven and continue broiling until the glaze is browned. Remove the meat loaf from the oven and brush on another ¼ cup coating of glaze. Set the oven at 350F and bake until meatloaf is done. (About 40 minutes to an internal temperature of 160F.)
  9. Remove the meatloaf from the oven, tent with aluminum foil, and let rest 20 minutes before serving. Serve with remaining glaze.

glazed meatloaf

Banana Brand Muffins Recipe

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banana bran muffins recipe

I had to decide whether I wanted to make cupcakes, or muffins, so I decided on this Banana Brand Muffins Recipe because I had almost all the ingredients on hand and it also looked like a heather choice.
This is a simple recipe, and chances are you will have almost all the ingredients on hand.
The next time you want to cook up a batch of muffins give this recipe a try – it’s simple and good.

Banana Brand Muffins Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 ½ cups bran flakes (crushed)
  • 1 cup mashed bananas (about 2 large or 3 medium)
  • ½ cup milk
  • 1 large egg (lightly beaten)
  • 3 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon nutmeg
Instructions
  1. Preheat oven to 400F.
  2. Crush the bran flakes and mash the bananas. (I put the cereal in a food grade plastic bag and used a rolling pin to crush the cereal)
  3. In a medium size bowl mix together the bananas, egg, milk, oil, and cereal. Set aside and let rest for about 5 minutes.
  4. In a large bowl whisk together all the dry ingredients. Add the banana mixture to the dry ingredients and stir until just moistened.
  5. Spoon the batter into 12 prepared muffin cups and bake for 20 – 25 minutes, or until a tooth pick inserted comes out clean. Remove to wire rack to cool.

 

Ground Steak and Cheddar Potato Pie Recipe

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Ground Steak Cheddar Potato Pie Recipe

If you like A1 steak sauce you have to give this recipe a try. This is a simple and quick recipe so you can have it on the supper table in less than an hour.
This recipe was adapted from A1, so I used their steak sauce, but I am sure any good quality steak sauce would work out fine. The original recipe did not have salt and pepper in the ingredients so I added them; but you might want to add the salt and pepper to taste especially if you are using a different brand of steak sauce.
The next time you’re looking for a simple and quick recipe give this Ground Steak and Cheddar Potato Pie Recipe a try; it’s really good.

Ground Steak and Cheddar Potato Pie Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound ground round or ground sirloin
  • 1 small onion (finely chopped)
  • 1 tablespoon of olive oil
  • ¼ cup steak sauce
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups mashed potatoes (hot – about 4 medium potatoes)
  • 1 cup shredded cheddar cheese
Instructions
  1. Cook and prepare the potatoes; and mash.
  2. mashed potatoes
  3. Preheat oven to 350F.
  4. While the potatoes are cooking in a large skillet over medium high heat brown the burger and onions in the olive oil until burger is no longer pink inside, salt and pepper to taste; and drain if needed. Add the steak sauce and continue cooking until mixture is bubbly and heated through. Place the meat mixture in the bottom of a 1 ½ quart casserole dish lightly sprayed with cooking spray.
  5. browning ground steak and onions
  6. Fold the shredded cheese into the mashed potatoes and spoon the mixture over the top of the meat.
  7. ready to bake Ground Steak Cheddar Potato Pie Recipe
  8. Bake 15-20 or until heated through. Serve hot.

 

Simple Rich and Delicious Yellow Cupcakes Recipe

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yellow cup cakes recipe

I wanted a sweet treat for work. After looking at what our local market had to offer, which seemed to be high priced, with not very good quality, I decided homemade would be my best choice. (It usually is)

I was looking for a recipe that was simple and didn’t require a lot of prep time. This Simple Yellow Cupcakes Recipe looked really good so I decided to give it a try.

There is no ingredient separation in this recipe, it can all be done in one bowl starting with the dry ingredients, adding the rest of the ingredients, and then mixing it together with an electric mixer.

I used chocolate frosting in this recipe which was really good; just use your favorite frosting recipe.

Simple Rich and Delicious Yellow Cupcakes Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: Makes 12
Ingredients
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter (1 stick softened)
  • ½ cup sour cream
  • 1 large egg plus 2 egg yolks (3 eggs total)
  • 1 ½ teaspoon vanilla
  • 12 cup cake liners
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl whisk all the dry ingredients together. Add the rest of the ingredients and mix with an electric mixer until smooth and thoroughly combined. Use a spoon to scrap any dry ingredients from the edges of the bowl and mix with the spoon to incorporate it into the batter.
  3. Line a muffin tin with 12 cupcake liners; spoon dividing the batter into the 12 cups.
  4. Bake cupcakes on center rack of oven for 25 to 30 minutes until cupcakes are lightly browned on top, and a tooth pick inserted in the center comes out clean.
  5. Remove cupcakes to a cooling rack and cool thoroughly before frosting.

 Adapted from Cooks Country Cook Book

Norwegian Pancakes Recipe

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norwegian pancakes recipe

It has been awhile sense I have put a breakfast recipe on the supper menu, and for some reason we were all in the mood for pancakes; I have wanted to try this pancake recipe so I took the opportunity.
This is a very simple recipe; you just put it all in a bowl and mix it together. This is not a traditional type of pancake, it is rich and creamy, and doesn’t take on the bread type texture of the traditional pancake.
If you like pancakes give this one a try; it’s a little different, but very good. Enjoy

Norwegian Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Ingredients
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 4 eggs (lightly beaten)
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • ¾ teaspoon salt
Instructions
  1. In a large bowl mix all the ingredients together. (I started with the eggs whisking them together a little bit before adding the rest of the ingredients)
  2. In a lightly oiled large skillet, or griddle, over medium high heat pour the amount of batter for the size pancakes you want to serve. Cook until bubbles start to form on the surface and pancakes golden brown. Flip and continue cooking until done.
  3. Serve with warm syrup and butter.

 

Chicken Mornay Recipe

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chicken mornay recipe

This Chicken Mornay Recipe has a rich and buttery flavor. I used American cheese slices in this recipe, but I think cheddar would have worked out just as well, and maybe even better.
This Chicken Mornay Recipe didn’t take the greatest picture in the world, but I decided to post it anyway, because it is really good.
The next time you want to put chicken on the menu, but are looking for a recipe that’s a little different, give this Chicken Mornay Recipe a try. Enjoy

Chicken Mornay Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • Ingredients for chicken
  • 3-4 boneless skinless chicken breasts
  • ½ cup flour
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon ginger
  • ½ cup butter
  • 1 cup water
  • 3 – 4 slices American cheese
  • Ingredients for sauce
  • ½ cup butter
  • ¼ cup flour
  • 1 teaspoon salt
  • 1 cup half and half
  • 1 cup juice from skillet
  • 5 slices American cheese
  • 8 ounces of fresh mushrooms (sautéed or you can use canned)
Instructions
  1. Whisk together the salt, pepper, ginger, and flour in a shallow baking dish. Roll the chicken in the flour to coat.
  2. Melt the butter for the chicken in a large oven safe skillet and brown the chicken on both sides over medium heat. Reduce the heat to low, cover, and continue cooking until chicken is tender. (About 20 minutes depending on size) remove the chicken to a platter and set aside. Pour the water into the skillet, mix, scrapping any dripping from the bottom of the skillet.
  3. To prepare the sauce melt the butter in the bottom of a medium size sauce pan over low heat. Whisk in the flour until smooth, add the salt, and then add 1 cup of juice from the skillet, and then stir in the half and half. Cook over low heat until thickened. Stir in the American cheese, and stir until cheese is combined and melted, and then fold in the mushrooms.
  4. Arrange the chicken breasts in the bottom of the same skillet and pour the cheese sauce over the chicken. Top each chicken breast with 1 slice of cheese. Bake at 350F until cheese is melted and chicken is done. (This doesn’t take long because chicken is precooked. I used an instant read thermometer to 165F.)
  5. Serve over rice or potatoes.