Chicken Parm-atouille

YUMMO is what Rachael Rae would say, isn't it?  I got this recipe from her magazine and tried it tonight with great success.  I increased the chicken so had to increase the breading and egg but otherwise, I left everything else the same (I used 6 chicken breasts instead of 4).  It was perfect.  It took a long time to prepare but it was worth it!!

Chicken Parm-atouille

from:  Rachael Ray Mag. Jan/Feb ’12

1 large eggplant, peeled

salt and pepper

2 zucchini (1 lb. total)

1 large onion

1 green bell pepper

2 cloves garlic, finely chopped

5 Tbsp. EVOO

1 can (28 oz.) peeled whole Italian tomatoes, well drained and diced

1/4 cup plus 2 Tbsp. chopped flat leaf parsley

8 oz. fresh mozzarella, thinly sliced

1/4 cup plain dried breadcrumbs

2 1/2 Tbsp. grated parmesan , plus more for serving

1 egg

4 skinless, boneless chicken breast halves

1. Cut the eggplant into 2/3” cubes;  transfer to a colander, toss with 1/2 tsp. salt and let drain for 20 minutes.  Cut the zucchini into bite-sized pieces, then cut the onion and bell pepper into 1/2” cubes; transfer to a bowl with the garlic.
2. Position a rack in the center of the oven and preheat to 400 degrees F.  Wrap the eggplant in a kitchen towel and pat dry.  IN a nonstick skillet, heat 2 Tbsp. EVOO over medium heat.  Add the eggplant and cook until halfway done, 8 minutes.  Add the zucchini and cook until crisp-tender, 5 minutes.  Transfer to a 9” square baking dish.
3. In the same skillet, heat 1 Tbsp. EVOO over medium heat.  Add the onion, bell pepper and garlic; season with salt and pepper.  Cook, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in the tomatoes and 1/4 cup parsley and cook until tender, about 5 minutes.  Spoon onto the eggplant, then top with the mozzarella.
4. In a shallow bowl, toss the breadcrumbs, 2 1/2 Tbsp. parmesan and 1/4 tsp. each salt and pepper.  In a separate shallow bowl, beat the egg.  Working with 1 chicken breast at a time, coat the smooth sides with the breadcrumb mixture, then with the egg, then with more breadcrumbs.  Place the chicken breasts crumb side up on a large plate.
5. Clean the skillet and place over medium heat with the remaining 2 Tbsp. EVOO.  Add the chicken breasts crumb side down and cook until the breadcrumbs are golden brown, about 5 minutes.  Season the uncoated sides, then flip and cook for 1 minute.  Transfer the chicken crumb side up to the baking dish and bake until cooked trough, about 25 minutes.  Let stand for 10 minutes.  Sprinkle with more parmesan and the remaining 2 Tbsp. parsley.

Williamsburg Inn Turkey Soup

1 turkey carcass
4 quarts water
3 large onions, chopped fine
3 stalk celery, chopped fine
2 large carrots, chopped fine
1/2 cup uncooked long grain rice
1 cup butter
1 1/2 cups all-purpose flour
1 pint half-and-half
3 cups diced cooked turkey
1/2 tsp. poultry seasoning if desired
1 tsp. salt
pepper to taste

In a large kettle, cook turkey carcass with water to make 3 quarts stock (I cook it with carrots, onions, celery and garlic with peppercorns and thyme).  Strain stock, set aside.

In saucepan, combine onions, celery, carrots, rice and 1 quart of the stock.  Cook for 20 minutes, set aside.

In a large soup kettle, melt butter.  Blend in flour and heat until bubbly.  Add half and half and remaining 2 quarts stock to butter/flour mixture gradually; cook and stir until bubbly.  Stir in the reserved vegetable mixture, turkey and seasonings to taste.  Heat slowly to serving temperature.

Yield 4-4.5 quarts

Spinach and Ricotta Quiche and Salad with Mustard Dressing

I found this recipe in Rachel Ray's magazine in one of those "Your Weeknight Meal Planner" tear out cookbooks and I finally tried it tonight.  YUMMY!!!!!  It was great because I had leftover ricotta cheese to use up from making lasagna last week.  It was full of flavor and definitely a keeper in the Snider house!  Oh - I'm posting as the recipe is given but I did change the dressing for the salad and it turned out great.  I made it up as stated but it just tasted like olive oil and mustard so I added about a Tbsp. of lemon juice but then it was SO strong that I added about a teaspoon and a half of brown sugar and mixed it up well.  That was perfect!!

Spinach and Ricotta Quiche

1 sheet (half of a 17.3 oz. pkg) frozen puff pastery, thawed (I used a refrigerated pie crust instead since I had it)
1/4 cup EVOO
6 cups (6 oz package) baby spinach
salt and pepper
1/4 lb. Italian sausage links, casings removed
4 eggs
1/2 cup heavy cream
1/2 8 oz. container ricotta cheese
1 1/2 tsp. grainy mustard
(I added 1 Tbsp. lemon juice and 1 1/2 tsp. brown sugar)
1 small head green leaf lettuce, torn into bite sized pieces

1.  Preaheat oven to 400 degrees F.  Press the puff pastry into a 9" glass pie plate; trim the excess.  Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights).  Bake until golden, about 20 minutes.  [I used the refrigerated pie crust and baked it for about 8 minutes).  Remove the parchment and beans; transfer the pan to a rack to cool.  Leave the oven on but lower the temperature to 350 degrees.

2.  Meanwhile, in a large skillet, heat 1 Tbsp. EVOO over medium-high heat.  Add the spinach and cook, tossing, until wilted, about 1 minute.  Season lightly with salt and then drain in a colander.  Add 1 Tbsp. EVOO and add the sausage to the skillet;  cook over medium-high heat, breaking up the meat with a spoon, until golden brown and cooked through - about 3-5 minutes.

3.  Spread the sausage and spinach in the pie shell.  In a large bowl, whisk together the eggs, ricotta cheese and cream; pour into the shell.  Bake until the eggs are set and the crust is golden, about 35 minutes.

4.  Meanwhile, in a salad bowl, whisk together the remaining 2 Tbsp. EVOO with the mustard [and lemon juice and brown sugar]; season with salt and pepper.  Add the lettuce and toss.  Serve with the quiche.

Sandi's Pumpkin Muffins

On a forum I was on, this recipe had been passed around over and over again.  It's simply wonderful!!!

Sandi's Pumpkin Muffins

3 cups sugar
1 cup oil
4 eggs
2 tsp. vanilla
3 1/2 cups flour
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
2/3 cup milk
1 3/4 cup canned pumpkin
Optional:  1 cup chopped nuts and/or 1 cup chocolate chips

Preheat oven to 350 degrees and either grease muffin tins or put in cupcake liners.

In a large bowl, mix together the sugar, oil, eggs and vanilla until combined.  In a separate bowl, sift together the flour, salt, cinnamon, nutmeg and baking soda.  In another bowl, mix together the milk and pumpkin.  Add half of the dry ingredients to the sugar/oil/egg/vanilla mixture in the large bowl then add half of the milk/pumpkin mixture and combine.  Add in the rest of both of the mixtures to the large bowl and combine well.  Fold in the optional nuts/chocolate chips if you are using.

Fill the muffin tins 2/3 full with batter and bake for 20 minutes or until inserted cake tester comes out clean.  Let cool on a rack.

Janet's Rich Banana Bread

I got this recipe off of All Recipes (my favorite place to get recipes) and it turned out really good!  I made it without the nuts since my second daughter doesn't like nuts but I can see that they would be great in this.  :)

Janet's Rich Banana Bread

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

1.  Preheat oven to 350 degrees.  Grease a 9x5" loaf pan.
2.  In a large bowl, stir together the melted butter and sugar.  Add the eggs and vanilla, mix well.  Combine the flour, baking soda and salt; stir into the butter mixture until smooth.  Finally, fold in the sour cream, walnuts and bananas.  Spread evenly into the prepared pan.
3.  Bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Makes 15 servings.  Per serving:  192 calories, 8.6 g. fat, 48 mg. cholesterol, 219 mg. sodium, 27 g. carb, 1 g. fiber, 3 g. protein

Crockpot Italian Wedding Soup

It's time.  I turned the heat on so it's time for some soup.  This will be a great soup for tonight with the cold rain and my busy schedule.  I'll have my daughter toss in the pasta about 20 minutes before I get home and we'll come home to a nice big pot of yummy soup all ready for us!!!  Definitely a great recipe!

Italian Wedding Soup

1 egg, lightly beaten
3/4 lb. lean ground beef
1/2 cup finely chopped onion
3 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
2 Tsp. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups low sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 oz.) washed, trimmed and cut into 1/2" strips
1 1/2 tsp. dried oregano
1 1/4 cup acini di pepe pasta

1.  In a large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan cheese, 1 Tbsp. parsley and 1/4 tsp. each salt and pepper.  Form into 3/4" meatballs (about 50) and place on baking sheet; refrigerate while preparing soup.

2.  Combine broth, carrots, escarole and oregano in slow cooker.  Gently add meatballs.  Cook, covered on low for 6 hours.  Stir in pasta for last 20 minutes of cook time.  Stir in remaining 1/2 tsp. salt and 1/4 tsp. black pepper.  Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Makes 8 servings.  Per serving:  175 calories, 3 g. fat (1 g. sat fat), 12 g. protein, 25 g. carb, 3 g. fiber, 681 mg. sodium, 41 mg. cholesterol

Lemon-Garlic Hummus

I found this on great website that has a lot of recipes using local produce.  You can see them at From Farm to Table.  I made it last night for us to take to our outdoor church service and it was a hit!  EASY as anything to make and my whole family gobbled it up - except my 19 year old who likes the taste of hummus but not the consistency.  LOL

Lemon-Garlic Hummus

1 (15 oz.) can chick peas, rinsed and drained
1-2 cloves garlic, cracked from skin
1 lemon, zested and juiced
4-5 sprigs fresh thyme leaves, stripped from stems
coarse salt and pepper, to taste
1/4 cup olive oil
a few drops of hot sauce, to taste (if desired - I skip this)

Place garlic in a food processor and mince, then add chick peas, lemon zest and juice, thyme, salt, pepper, hot sauce and olive oil.  Blend together thoroughly.  Transfer dip to a serving dish and surround with veggies and chips.

Each serving (makes 4 servings) provides 290 calories, 15 grams fat, 2 grams sat fat, 0 mg. chol. , 380 mg. sodium, 32 g. carb, 7 g fiber, 5 g. sugar, 7 g. protein