Whenever I have cooked left over chicken cutlets I like to make a easy and quick home style Chicken Parmesan.
I slice up the cooked chicken cutlet and lay in a dish.
Cover with marinara sauce, bottled or home-made and sprinkle with rough grated Parmesan cheese.
Cover and bake in a pre-heated 400 oven for about 10-15 minutes or until sauce is just bubbly and cheese is melted. Serve with rice, pasta or a salad. Easy, peasy.
Tagged: chicken, home style, Parmesan cheese
Chicken Cuban Style is a stew. It was a very dear friend who gave me this recipe she gave it to me about 40 years ago. Long time…I use to make it a lot for my family but then I just stopped making it and forgot that I had the recipe. I was amazed when I found the recipe and could not believe that I had stopped making this dish.
So this Sunday it was Chicken Cuban Style Sunday and it was going to be yummy. I was going to bring back the past.
And I did!
Here is the ingredients you need. Please excuse the format but this is exactly how I had it written down.
Put enough oil to cover bottom of pot, place chicken pieces ( I liked to use chicken thighs) in pot, add potatoes, sliced onions, green pepper cut into long thin strands, 2 pimentos, cut into 4 pieces, about 10 green olives, you know the olives with the pimento stuffed in the center, a 1/2 cup cooking wine (red), one small can tomatoes sauce and one cup water. Add bay leaf, teaspoon of salt, pepper, oregano. Mix and cook over low heat for 1/2 hour, turn chicken over and cook another 1/2 hour.
We all enjoyed another blast from the past.
This is a go to dinner idea whenever I babysit for my grandchildren. We always have Kontos breads in the house and pizza is a great way to use any left over veggies and cooked meats. My grandchildren love preparing their own. I put the pizza in and take it out of the hot oven.
1 7-inch Kontos Foods’ Pizza Parlor Crust
3 Oz. Tomato Sauce
4 Oz. Mozzarella Cheese
2 Oz Grated Cheese
Your favorite veggie or cooked meats
Preheat oven to 400 degrees F. Place pizza crusts on baking sheet. Evenly spread the tomato sauce over the pizza crust. Spread the Mozzarella and grated cheese over the top of the pizza sauce. Top with your favorite veggie or cooked meat. Place pan with topped pizza into the oven. Bake for 8-10 minutes. Remove pan from oven carefully. Let cool for 1-2 minutes. Slice into 4-6 slices. Enjoy!
Categories: product review · recipe
Tagged: baking, grandchildren, Kontos, pizza, vegetable
I love fries and when I eat pork chops for dinner I have to have french fries. The fries I would cook would always be frozen because it was easy to prepare. Rip open bag, place fries in baking tray, and bake. Frozen fries are not really bad but they’r not really that healthy.
But that was the old me. The new me decided to eat fresher potatoes. Out with frozen fries in with fresh fries. Now I take a few more minutes to make potato fries that are fresher, tastier and easy.
Directions: Rinse potatoes clean, (I don’t peel the potato skin). Wrap clean potatoes in a paper towel and cook in microwave. Cook potatoes just till you can stick a fork in it.
Once done slice potatoes(will still be hot so be careful)
You can slice the potato round, long, cubed, even just in half, however you like. Then add season with salt, pepper, oregano, garlic powder, and basil. Now here is what makes it really tasty and brown. OIL!
Sprinkle potatoes with Diana’s Hot & Spicy Garlic Fusion cooking oil.
Sprinkle to taste.
I mean enough to taste.
Bake or BBQ till golden brown. I prefer BBQ’ing.
I precook potatoes ahead of time and when I want Fresh Fries they are ready to prepare.
Categories: Dining · recipe
February is National Heart Month, and a reminder to everyone to take care of their hearts.
Pesto Double-Stuffed Potatoes
- 4 large Idaho® potatoes, baked
- ½ cup part-skim ricotta cheese
- 1/4 cup prepared pesto
- ¼ tsp. salt
- ¼ tsp. pepper
- Non-stick cooking spray
- Preheat oven to 450° F.
- Cut ½ inch from long side of each potato into bowl; scoop inside of potato, leaving a ¼ inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.
- Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.
Source: Idaho Potato Commission
Tagged: baked potato, baking, Idaho Potatoes, pesto, vegetable