Chicken Marsala

This is my favorite recipe that I've made so far of Chicken Marsala. I like to pair it with risotto, and a nice salad. A good hearty bread is also a great addition to get any of the extra sauce left on the plate.

 

Enjoy!

 

Chicken Marsala

Emeril's Style

Ingredients

•             1/2 cup all-purpose flour

•             1 tablespoon Essence, recipe follows

•             2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

•             1 tablespoon olive oil

•             4 tablespoons butter

•             3 cups sliced mushrooms ( cremini, oyster, shiitake)

•             3/4 cup Marsala

•             1 cup chicken stock

•             Salt and freshly ground black pepper

•             Chopped chives, for garnish

 

Essence (Emeril's Creole Seasoning):

•             2 1/2 tablespoons paprika

•             2 tablespoons salt

•             2 tablespoons garlic powder

•             1 tablespoon black pepper

•             1 tablespoon onion powder

•             1 tablespoon cayenne pepper

•             1 tablespoon dried leaf oregano

•             1 tablespoon dried thyme

 

Directions

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container

Lantello Family Italian Recipes – Lasagna

Lantello Family Italian Recipes – Lasagna

 

***** This has been transcribed from my mom’s notes*****

If you cannot find certain brands, please try to find the best quality ones you can or can afford too. Quality products really make a difference.

 

Pot Cheese (which serves as the filling for the lasagna)

Ingredients:

2 lbs. Ricotta cheese (buy either Polly O WHOLE MILK or Gardenia WHOLE MILK or Sierra WHOLE MILK)

3 eggs

1 bunch of mint sprigs- remove them from the sprigs and coarsely chop them up

1 bunch of fresh ITALIAN parsley (coarsely chop them up)

1/2 cup of grated Romano cheese

Unknown amount of previously made sauce.

 

Directions:

Lightly beat the eggs. Add in everything else and mix well. If it seems too thick to spread easily, you can add about ½ cup of milk or half and half to thin the mixture a bit. This may or may not be needed, you be the judge.

 

Lasagna Noodles:

Ingredients

2 lb. BARILLA Lasagna pasta. Should say “No Bake” on the box.

Directions:

Follow directions on box to cook them

 

Ingredients for the Lasagna

The above pot cheese

Prepared lasagna noodles

½ lb. of Mozzarella cheese which has been coarsely grated

1/2 cup of grated Romano cheese

Unknown amount of sauce

 

Directions for the Lasagna

Spread a layer of sauce that is approximately ¼” thick on the bottom of your lasagna tray. This should just be enough sauce to cover.

Place a layer of the lasagna pasta on top of the sauce. You cand and should butt them up edge to edge, but be careful not to overlap the pasta as it may not cook properly if they are overlapped.

Spread a layer of the pot cheese on top of the pasta

Spread a layer of the sauce on top of the pot cheese

Sprinkle mozzarella over the sauce

Sprinkle Romano cheese over the mozzarella

You should have enough to do 4 layers which should go like this FROM THE BOTTOM TO THE TOP:

 

 

Sauce (Bottom Layer)

Lasagna pasta

Pot cheese

Mozzarella

Romano

 

 

Sauce

Lasagna pasta

Pot cheese

Mozzarella

Romano

 

Sauce

Lasagna pasta

Pot cheese

Mozzarella

Romano

 

 

Sauce

Lasagna pasta

Sauce

Mozzarella

Romano (Top layer)

 

So, in effect, you need to use 1/3rd of the pot cheese for each of the FIRST THREE layers. The top layer does not have the pot cheese on top. You will use ¼ of the mozzarella for each of the FOUR layers. Use the Romano for each of the 4 layers but use it SPARSELY. You’ll probably wind up using between 1 and 2 boxes of lasagna pasta.

Once the tray is complete, cover it with aluminum foil and bake it at 375 degrees for one hour to one hour and 10 minutes. You can remove the foil in the last 10 minutes of baking. Let it rest about 20 minutes before you cut it and dish it out.

Have a bowl of Romano cheese available for your or your guests to sprinkle on top and also extra sauce from them to ladle over the lasagna.

Lantello Family Italian Recipes - Meatballs

Lantello Family Italian Recipes - Meatballs

 

***** This has been transcribed from my mom’s notes*****

If you cannot find certain brands, please try to find the best quality ones you can or can afford too. Quality products really make a difference.

 

Ingredients:

1/3 lb. ground veal

1/3 lb. ground pork

1/3 lb. ground beef

(most of the time, I just use all ground sirloin, but when I want to make them authentic and extra special, I use the combination veal, pork & beef.)

3 eggs, beaten with a fork

½ cup of Italian style bread crumbs

1/3 cup grated Romano or parmesan cheese, but use the decent imported stuff-definitely  DO NOT USE UNDER ANY CIRCUMSTANCES THE KRAFT PRE-GRATED STUFF THAT COMES IN A CAN OR ANY OTHER CHEESE LIKE THAT

5 cloves of garlic, chopped (or more!)

Salt and Pepper

 

I just guessed the amount of the parsley and the cheese, but the figures should be about what I throw in. The more important ratio is the eggs to bread crumbs ratio. 3 eggs plus ½ cup bread crumbs per each pound of ground meat works every time! The above should make about a dozen meatballs. Mine are usually somewhere around 1 – ½ in. diameter.

Throw everything in a bowl and mix it all up. Chop another couple of cloves of garlic and throw them into the bottom of your pot (my sauce pot is a 10 Qt. pot) and add enough olive oil to barely cover the bottom of the pot. Roll the meatballs up and brown them in the oil over medium heat. I usually put them in the pot, then cover the pot and let them fry over medium heat for about 5 or 6 minutes. Then I remove the cover and use a large stainless spoon (the serving spoon that usually comes with a set of flatware) and I use the spoon to gently loosen the meatball from the pan and turn it over. I make sure that they are nice and brown on that side before I turn them over. If they’re not there yet, I cover and let them cook another minute or two and then check again.

Once they are all turned over, I cover the pot and let them cook another 5 or 6 minutes.  Then I remove them from my pot and make my sauce.

Lantello Family Italian Recipes - Sauce

Lantello Family Italian Recipes - Sauce

 

***** This has been transcribed from my mom’s notes*****

If making sauce after making the meatballs I brown up any other meat I plan to add (usually Italian sausage and also pork or beef bones of some variety—neck bones and/or short ribs are my favorite to use). Once all the meat is browned, I take it all out and get my sauce going.

If you cannot find certain brands, please try to find the best quality ones you can or can afford too. Quality products really make a difference.

 

Ingredients:

1 – 32 oz. can of Progresso (or real imported Italian and supposedly San Marsano are the best) chopped tomatoes

2 or 3 -12 oz. cans of tomato paste (again, imported tastes the best, but I’ll use Contadina if I am in a bind)

1 full 12 oz. (tomato paste can) of water for EACH can of paste

½ tsp. of salt

1 tsp. black pepper

Gobs of fresh basil leaves (I usually use a full bunch of fresh basil)

1 ½ tsp. dried oregano

Enough DRIED basil (in addition to the fresh) to cover the top of the sauce (I never measure… I just use enough to cover it somewhere between a sparse layer and so dense of a layer that you can’t see the sauce)

Approximately 1 ½ tbsp. sugar (this supposedly kills the acid)

Directions:

I add all of this to the olive oil/garlic/bits of meatball mixture that was left in the pot after all of the meat was browned. Then, I stir it all up and it will probably still be really, really thick. I add somewhere between ½ and a full can of water using the 32 oz. can that the chopped tomatoes came in. I add a little at a time and stir as I go and then stop adding when it seems a bit thicker than where I want it. Once you add the meat back in , the sauce will thin out a bit more from all of the meat juices. After it’s cooked for a couple of hours, if it still seems too thick, you can add a little more water. It’s better to initially add too little than too much as you can always add more.

After the sauce has cooked about 20 or 30 minutes add all of the meat back into the pot and turn the sauce down to a simmer on the lowest setting my burner will go. I let the sauce simmer COVERED for 3 or 4 hours and I give it a good stir every 20 minutes or so making sure to get the bottom of the pot so it doesn’t burn.

I actually prefer to make my sauce the day before I want to use it. Once it’s done cooking, I let it cool and then I stick it in the fridge for the night. The next day when you heat it up, the flavor will have changed dramatically!

Yummy Sweet Potato Casserole

Yummy Sweet Potato Casserole

 

Ingredients:

4 cups sweet potato, cubed (Please do not use canned or frozen sweet potatoes they will not taste the same)

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cream Cheese Mints

Cream Cheese Mints

 

Ingredients:

1 (3 ounce) package cream cheese, softened

1 tablespoon butter, softened

3 cups confectioners' sugar

2 drops peppermint oil

any color food coloring paste (optional)

 

Directions:

1. In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.

2. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Scallops a la Peking House

Scallops a la Peking House

 

Ingredients:

1 tablespoon cornstarch

1/4 cup dry white wine

4 tablespoons peanut oil

2 green onions, minced

1 1/2 pounds scallops

1 cup clam juice

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground ginger

1/3 (8 ounce) can sliced water chestnuts

 

Directions:

1. In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.

2. In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.

3. Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.

4. Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.

5. Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Scallops with White Wine Sauce I

Scallops with White Wine Sauce I

 

Ingredients:

1/4 cup white wine

1/4 cup white wine vinegar

1 tablespoon shallots

1/2 cup heavy cream

3/4 cup butter

24 sea scallops

1 tablespoon olive oil

salt and pepper to taste

 

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2. Preheat oven on broiler setting.

3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Rum Cake

Rum Cake

Ingredients:

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup rum

1/2 cup chopped pecans

3 tablespoons butter

1/4 cup water

1 cup white sugar

1/2 cup rum

 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

2. Combine cake mix and pudding mix.

3. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

4. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

5. To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

No Bake Rum Balls

No Bake Rum Balls

 

Ingredients:

2 1/2 cups crushed vanilla wafers

1 cup confectioners' sugar

2 tablespoons cocoa powder

1 cup chopped walnuts

3 tablespoons dark corn syrup

1/4 cup rum

 

Directions:

1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.

2. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Apple Crisp II

Apple Crisp II

 

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted

 

Directions:

1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Easy Apple Crisp

Easy Apple Crisp

 

Ingredients:

6 apple - peeled, cored and sliced

1 cup water

1 (18.25 ounce) package white cake mix

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Arrange apples in an even layer in bottom of baking dish. Pour water over apples.

3. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.

4. Bake in preheated oven for 50 to 55 minutes.

Creme Brulee French Toast

Creme Brulee French Toast

 

Ingredients:

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 (1-inch thick) slices French bread

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

1 teaspoon brandy-based orange liqueur  such as Grand Marnier

1/4 teaspoon salt

Directions:

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Hot Buttered Rum Mix

Hot Buttered Rum Mix

 

Ingredients:

1 cup unsalted butter, softened

1 (16 ounce) package confectioners' sugar, sifted

1 pound light brown sugar, packed

1 quart vanilla ice cream, softened

Directions:

1. In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.

2. To Serve: Place a heaping 2 tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!

Clone of a Cinnabon

Clone of a Cinnabon

 

Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

 

Directions:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Gina Marie's Blueberry Skillet Cake

Gina Marie's Blueberry Skillet Cake

 

Ingredients:

4 Ounces (1 Stick) Unsalted Butter
1 Cup Milk
1 Cup Sugar
1 Cup Flour
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Blueberries (plus optional 1 tablespoon sugar if blueberries are not very sweet)

Directions:

If using fresh blueberries, rinse and drain well.

If using frozen blueberries, microwave for 2 to 3 minutes full power to thaw. Drain liquid.

If blueberries are not very sweet, mix with 1 tablespoon sugar. Set blueberries aside.

Use either a 9" or 10" cast iron skillet with an oven-proof handle and preheat oven to 375 degrees

OR

Use a 10" glass pie pan and preheat oven to 350 degrees

Cut butter into about 8 slices to speed melting process, place in skillet/pan then put in oven until the butter is melted. Keep an eye on the butter -- you don't want it to burn. As soon as the butter has melted, remove skillet/pan from oven.

In a medium-large bowl, mix together milk, sugar, flour, nutmeg, cinnamon, salt and baking powder. Stir until well-blended and relatively smooth. Add the melted butter to the mixture (but DON'T wash or wipe out the pan/skillet) and stir batter until blended.

Pour batter into pan/skillet. Pile the blueberries in the center of the batter. Bake about 30 minutes or until the top and edge of the cake have browned and the blueberries are tender. Makes 6 to 8 servings.

I used frozen blueberries (thawed, drained and mixed with a tablespoon of sugar) in the cake shown below.

I also dust the cake with powdered sugar before serving.

As my Mom and Grandmother always said, "Mangia! Mangia!"

 

Oatmeal Creme Brule

Ingredients:

4   Cups Water
3   Cups Quick- Cooking Oatmeal
1/2 Teaspoon of Salt
6 Egg Yolks
1/2 Cup Granulated Sugar
2 Cups Whipping Cream
1 Teaspoon Vanilla
1/4 Cup Packed Light Brown Sugar
Fresh Berries (optional)

Directions:

1.) Coat slow cooker with nonstick cooking spray. Cover and preheat on HIGH to heat. Meanwhile, bring water to a boil. Immediately pour into preheated slow cooker. Stir in oatmeal and salt. Cover.
2.) Combine egg yolks and sugar in a small bowl. Mix well; set aside. Heat cream and vanilla in a medium saucepan over medium heat until mixture begins to simmer (small bubbles begin to form at edge of pan). Do not boil. Remove from heat. Whisk 1/2 cup hot cream into yolks, stirring rapidly so yolks do not cook. * Whisk warmed egg mixture into cream, stirring rapidly to blend well. Spoon mixture over oatmeal. Do not stir.
3.) Turn slow cooker to LOW. Line lid with 2 paper towels. Cover tightly; coook LOW 3 to 3 1/2 hours or unti custard has set.
4.) Uncover and sprinkle brown sugar over surface of custard. Line lid with 2 dry paper towels. Cover tightly; continue cooking on LOW 10 to 15 minutes or until brown sugar has melted. Serve with fresh berries, if desired.
* Place bowl on a damp towel to prevent slipping
Makes 4 to 6 servings

Chicken Katsu with Tonkatsu Sauce

Chicken Katsu with Tonkatsu Sauce

 

Ingredients:

 

For The Sauce

1/2 cup Worcestershire sauce

1/4 cup ketchup

2 tablespoons soy sauce

pepper to taste

 

For The Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (To save time I buy the Milanese de pollo at the local Mexican market, so it’s already thin )

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

 

Directions:

Sauce:

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

For the Chicken

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Greek Tortellini Salad

Greek Tortellini Salad

 

 

Ingredients:

 

2 (9 ounce) packages cheese tortellini

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1/4 cup red wine vinegar

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1 pound baby spinach leaves

1 cup crumbled feta cheese

1/2 cup slivered red onion

 

Directions:

1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.

2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.

3. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Broccoli, Rice, Cheese, and Chicken Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

 

Ingredients:

2 cups water

2 cups uncooked instant rice

1.5 pounds of cubed cooked chicken. Also can use shredded chicken as well

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

 

Directions:

 

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.

3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Jagerschnitzel

Jagerschnitzel

 

Ingredients:

1 cup bread crumbs

1 tablespoon all-purpose flour

salt and pepper to taste

2 tablespoons vegetable oil

4 pork steaks or cutlets, pounded thin

1 egg, beaten

1 medium onion, diced

1 (8 ounces) sliced mushrooms

1 1/2 cups water

1 cube beef bouillon

1 tablespoon cornstarch

1/2 cup sour cream

 

Directions:

 

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Yakisoba Chicken

Yakisoba Chicken

 

Ingredients:

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 tablespoons chile paste

2 cloves garlic, chopped

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

1/2 cup soy sauce

1 onion, sliced lengthwise into eighths

1/2 medium head cabbage, coarsely chopped *

2 carrots, coarsely chopped *

8 ounces soba noodles, cooked and drained

 

Directions:

 

1. In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.

2. In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

 

*Note:

I use bagged coleslaw mix instead of the cabbage and carrots as it’s already chopped up.