Chicken Parm Made Easy

 I'm back again with another mouth watering and tasty dish....

Skip the long oven baking time and make Chicken Parmesan on the stove instead! Simply bread the chicken cutlets, fry in a skillet and top with tomato sauce and mozzarella cheese. Then you only need to broil it in the oven to melt the cheese and you're set!

It doesn't get easier than that!  Check it outttttttt!

INGREDIENTS:

2 boneless skinless chicken breasts 1 pound 

1/4 cup all purpose flour 

1 egg 

3/4 cup panko breadcrumbs 

1/2 cup parmesan cheese grated 

2 tablespoons extra virgin olive oil 

1 cup tomato sauce 

1/2 cup mozzarella cheese 

Shredded basil for serving if desired

DIRECTIONS:

Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.

Add flour to a shallow dish. Add egg to a shallow bowl and whisk, set aside. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.

Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.

Add oil to a large skillet. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.

Place chicken in a pan or sheet tray and top with mozzarella cheese.

Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

ENJOY!

Cajun Shrimp and Sausage Pasta

 Hey Everybody!!

Craving Cajun food but don't have the time to go all out? This Cajun shrimp and sausage pasta is ready in less than 30 minutes and will satisfy your cravings for the spicy, flavorful New Orleans cuisine.

INGREDIENTS:

3 tablespoons unsalted butter divided 

1 lb (450g) shrimp , peeled and deveined

 12 oz. (340g) linguine , fettuccine, or other long pasta

 1 onion , minced

 1 red bell pepper , diced 

1 green bell pepper , diced 

3 cloves garlic , chopped 

1 cup diced seeded tomatoes

 1/2 lb (225g) andouille sausage or kielbasa , sliced 

1 tablespoon cajun seasoning 

1/2 teaspoon dried thyme 

1/2 teaspoon dried oregano 

2/3 cup chicken stock 

1/2 cup heavy cream 

1 tablespoon Worcestershire sauce 

1/2 cup grated Parmesan cheese parsley , for garnish

DIRECTIONS:

Cook the pasta according to package directions. 

Season the shrimp with salt and pepper.

 In a skillet, heat 1 tablespoon butter and cook for 1-2 minutes per side, until no longer translucent.

 Remove from the pan and cover with foil. In the same skillet, heat 2 remaining tablespoons butter and add the onion and bell peppers. Cook for 3-5 minutes. Now add the garlic and cook for 30 seconds more. 

Then, add the tomatoes. Add the sausage and cook for another 1-2 minutes, stirring.

 Now add the cajun seasoning, thyme, oregano, and mix well.

 Pour in chicken stock, heavy cream, and Worcestershire sauce. 

Mix once again. Add the cooked shrimp and pasta and toss to coat. 

Sprinkle with the Parmesan cheese. Add more salt and pepper, if needed. 

Sprinkle with the chopped parsley and serve.

Enjoy!

Breaded Pork Tenderloin

 

Breaded Meat of any kind is a hard sell with some people unless you make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run.

INGREDIENTS: 

1 pork tenderloin (1 pound)

 1/3 cup all-purpose flour 

 1/3 cup cornbread/muffin mix 

 1/2 teaspoon salt 

 1/4 teaspoon pepper 

 1 large egg, beaten 

 4 tablespoons canola oil 

 (Ranch or barbecue sauce, optional) 

 DIRECTIONS: 

 Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere. 

 In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.

ENJOY!!

Shoo Fly Pie

 This is a Classic Pennsylvania Dutch Recipe...

INGREDIENTS:

1 (9 inch) pie shell 

1 cup molasses 

¾ cup hot water 

¾ teaspoon baking soda 

1 egg, beaten 

 1 ½ cups all-purpose flour 

 1 cup packed brown sugar

¼ cup shortening

DIRECTIONS:

Step 1 Preheat oven to 400 degrees F (200 degrees C). 

 Step 2 To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell. 

 Step 3 To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer. 

 Step 4 Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

ENJOY!

Apple Pie

Nothing is more deliciously American than Apple Pie... I need say no more..

INGREDIENTS:

 

6 cups thinly sliced apples 

 ¾ cup white sugar 

1 tablespoon butter 

1 teaspoon ground cinnamon 

1 recipe pastry for a 9-inch double-crust pie

DIRECTIONS:

 Step 1 Prepare your pastry for a two crust pie. 

Wipe, quarter, core, peel, and slice apples; measure to 6 cups. 

 Step 2 Combine sugar and cinnamon. (The amount of sugar used depends on how tart your apples are.)

 Step 3 Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust. 

 Step 4 Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer.

 Serve warm or cold.

ENJOY!

Amish Apple Fritters

 

I do love a great apple fritter, doughnut or pastry occasionally with my morning coffee I mean, really, who doesn’t???

Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this guy wants. Please notice I did not say what this guy needs… now THAT’S another story.

INGREDIENTS:

For Fritters:

 2 Tablespoons granulated sugar

 2 large eggs

 1 cup all-purpose flour

 2 tsp. baking powder

 ½ tsp. cinnamon 

½ tsp. salt 

¼ cup milk 

2 tsp. fresh lemon juice 

2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)

 Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet) 

 For Glaze: 

 1¼ cups powdered sugar 

¼ tsp. vanilla

 3-4 tsp. warm water (thin enough to make the glaze “paintable”)

DIRECTIONS:

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.

 To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.

 In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

 Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. 

Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil. 

When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side). 

When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. 

Using a SLOTTED spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.

 To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze. 

Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

 Enjoy!!

Smothered Hamburger Steak

Hey people, Heyyy Everybody...Hamburger Steak with Onions and Gravy “This is one of the best recipes I’ve put on this site! It was so good that really no changes were needed to make it family pleasing.

INGREDIENTS

2 large eggs eggs 

2 tablespoons minced onion 

1 tablespoon beef base

 ½ teaspoon black pepper 

3 slices white bread 

2 pounds lean ground beef 

1 (10.75 ounce) can condensed cream of mushroom soup 

1 (10.75 ounce) can water 

1 dash Worcestershire sauce

DIRECTIONS:

Step 1: Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties. 

 Step 2: Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside. 

 Step 3: Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, 

Takes about 20 minutes

ENJOY!

Barbecued Beef Ribs

I prefer Pork Ribs myself, but have been known to eat Beef Ribs if they are seasoned and Barbecued correctly..

INGREDIENTS- 

750 g of pork ribs 

400 ml barbecue sauce 

1 BBQ Spice Mix 

25 g brown sugar 

1 Salt 

1 Freshly ground black pepper 

1 Oil for the iron

DIRECTIONS:

Choose your favorite mix of spices and herbs and sprinkle it on the ribs. 

Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film. 

Prepare a grill plate and heat it up.

 Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don't turn black, control the time and heat).

 Smear each rack with barbecue sauce and reserve the remaining one to serve. 

Place the ribs in the removable container standing upright, holding each other, for even cooking.

 Cooking for 4 h on HIGH or 8 h on LOW. 

Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily. 

If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid. 

Serve the ribs immediately with the leftover barbecue sauce.

Don't Sweat The Technique-

If you don't like the idea of ​​adding sugar to meat, don't put it on. 

The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe. 

Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish. 

When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving. 

The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery. 

You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.

ENJOY!