Cheesy Baked Manicotti

Z's parents were in town for the day, so while they spent the day catching up and moving more things into his apartment, I went for an amazing sunny drive and did my errands.  It is these kinds of days which remind me why I moved here -- so beautiful!  Needless to say, by 4 PM I was just arriving home and wanted to put together something quick and yummy for my roommate, Z, and myself.  This took just shy of an hour to do the prep, baking, and cooling!  It was "Just ordered this at an Italian restaurant" good -- don't take my word for it, just try it today!

Ingredients:

1/2 TB salt

12 manicotti (8oz box)

2 3/4 C ricotta cheese (~22 oz)

1 C parmesan cheese, grated

3/4 C mozzarella, shredded

1 large egg

1/4 C minced fresh basil

1/4 C minced fresh parsley

1/4 tsp pepper

3 C tomato sauce (you can use any brand, I just used a jar of Prego!)

Adjust an oven rack to the middle slot and preheat the oven to 400 F.  Put 16 cups of water into a large pot and bring to a boil  Once the water is at a full boil, stir in a 1/2 TB of salt and the manicotti noodles.  Cook the noodles, stirring often, so they are tender but still a little firm to the touch (for me this took about 5-7 minutes).  When they are cooked, drain the pan and spread the manicotti tubes out on a baking sheet and let cool.

In a large bowl mix together the ricotta, parmesan, mozzarella, egg, basil, and pepper.  Spoon the filling into a large zip-lock bag and cut a hole in the corner of the bag--you will be using this to pipe the filing.  Pick up the manicotti tubes one at a time and fill with the mixture, gently squeezing the bag from the top.  If you prefer, you can also just carefully spoon the mixture into the tubes.  Once they are  filled, arrage them in an oiled 9 X 13 baking dish.

Pour the tomato sauce over the filled pasta.  Take some aluminum foil and tightly wrap the top of baking dish and bake until the sauce is bubbling around the pasta, about 20-25 minutes depending on your oven.   When it is done baking, pull the dish out and let cool for 5 minutes before dishing up!

Adapted from: America's Test Kitchen Family Cookbook

Chicken Parmesan

So last night was a flat dinner...and I decided since it would be [one of the very] last flat dinners I made, I needed to go all out.  This crazy decision resulted in the world's messiest kitchen, 4 million dirty dishes, and 2 hours later, was a beautiful meal.  This chicken parmesan (my first time making it!) was to die for delicious, so please make it and share the love!

Chicken Parmesan 

(Serves 4)

Sauce:

1/2 onion

2Tb olive oil

2 garlic cloves

1 can (28 oz; 800 g) crushed tomatoes*

1 tsp dried oregano

3/4 tsp salt

1 tsp sugar

*I used tomato paste instead and added water to make it less thick!

Chicken:
4 chicken breasts*
Salt
2 eggs
3/4 C breadcrumbs
1 C Parmesan
1/4 C (60 ml) olive oil
8 basil leaves
4 ounces (120 g) mozzarella/Edam cheese
*To adapt this this to a 6 person meal, I used chicken tenderloins instead of breasts, and just did more

Pasta** (I usually use whole wheat penne but you can do it with almost any pasta!)


To prepare the sauce, grate or mince the onion.  Place a pan on medium-high heat and add the olive oil and onion.  Saute for 2-3 minutes.  Next peel the garlic and press them or mince finely.  Add to the pan and cook for 1-2 more minutes.  Then add the tomatoes, oregano, salt, and sugar.  Bring to a simmer and then reduce heat to maintain the simmer.  Cook uncovered for 10-12 minutes.

While this is cooking, preheat the oven to 400 F (200 C).  Rinse the chicken in cold water and pat dry.  Working one at a time, place the chicken under two layers of plastic wrap.  With a meat pounder (if you don't have one of these, use a rubber mallet, empty wine bottle, heavy rolling pin, ketchup bottle, etc) pound the chicken to flatten them to an even thickness.

Salt the chicken pieces generously.  Next obtain two bowls.  In the first bowl whisk the eggs.  In the second bowl mix together 1/2 C parmesan cheese (grated) and the breadcrumbs.  In a separate pan (now can you see how I had so many dirty dishes?!) heat 1/4 C olive oil over medium-high heat.

Dip the chicken pieces one at a time into the egg mixture, then cover both sides with breadcrumbs.  You can use your fingers, tongs or two forks to help with the process.  Layer then into the hot pan.  Turn the heat down to medium and fry the cutlets until they are golden brown in colour (3-4 min per side--if you are doing tenderloins the cooking time on this is significantly reduced!)

In a 9 x 13 in (23 X 33 cm) casserole pan/baking dish, spread 3/4 of the sauce onto the bottom.  Once all of the cutlets are browned, arrange them on top of the tomato sauce and spoon the rest of the sauce over each piece of chicken.  Slice the basil leaves and sprinkle them on top.

Slice the mozzarella/Edam cheese thinly and place the slices on top.  Grate the rest of the parmesan cheese (1/2 C.... or 3/4 C if you really like cheese!) and sprinkle on top.  Bake for 20-25 minutes.  

While the chicken is baking, cook the pasta per directions on the box.  One it is to your desired firmness (al dente or other!) drain it and set aside.  One the chicken is done baking, plate it and serve over/next to the pasta and add remaining sauce in the pan on top!



Adapted from: http://zoomyummy.com/2010/10/03/chicken-parmesan/

Cinnamon Brown Sugar Muffins

Ingredients:

1 2/3 C flour

1/3 C granulated sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla (or vanilla extract)

3/4 C milk

1/3 C applesauce

Brown sugar

Cinnamon

Preheat oven to 350 F and line your muffin tin with papers.  In a medium bowl, mix together the flour, sugar, baking powder, and salt.  Next carefully mix in the egg, milk, vanilla, and applesauce.  

Fill your muffin papers about 1/4 full.  Try not to overfill them or you won't have enough batter later.  Once this is done, sprinkle a think layer of brown sugar over the batter -- it doesn't have to be perfect!

Next take the remainder of the batter and spread it over the top of the cinnamon.  Using a toothpick, mix the batter and cinnamon together in a circular motion to get a 'swirled' affect --this will help the brown sugar to come out in little swirls when you take a bite! Do this to all 12 muffins.

Finally top with a pinch of cinnamon and granulated sugar.  Pop the tray into the oven to cook for 15 minutes then enjoy!

Adapted from: http://thehappyhousewife.com/cooking/brown-sugar-cinnamon-muffins/

Lemon Poppyseed Muffins

My boyfriend Z has been begging me to indulge his cravings for a good lemon poppyseed muffin.  The only problem is between work, coursework, and life I get a bit bogged down.  We had some free time finally this evening and instead of picking up the boxed mix (which is usually my first pick due to time constraints) decided to poke around for a good recipe.  Z really enjoyed them and I hope you will too!

 Ingredients:
2 C flour
1 1/2 TB poppy seeds
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, at room temperature
1 C sugar
2 large eggs
1/8-1/4 C lemon juice (depending on how much lemon you like! taste as you go to adjust)
1 tsp vanilla extract
3/4 C plain or vanilla yogurt

Preheat your oven to 350 F and line your muffin pan with paper liners.

In a medium bowl stir together the flour, poppy seeds, baking soda, baking powder, and salt.  In a separate mixing bowl, beat the butter and sugar on medium-high speed--it should be fairly fluffy and creamed (~2 minutes).  Beat the eggs in one at a time, blending well.  Once the mixture is blended mix in the lemon juice and vanilla extract.  Turn your mixer down to low speed and in alternating layers mix in half of the dry mix, the yogurt, then the second half of the dry mix.  Make sure to remember to leave it on low speed or else you'll end up with more of the mix in your hair than in the bowl! Mix together until incorporated, try not to overmix!

Divide the batter into the paper liners in your pan, filling each about 2/3 full.

Bake for about 16-20 minutes (depending on your oven) or until they are browned.  You can check by inserting a toothpick in the middle of the muffin, and if it comes out clean you're good to go!  If it comes out with some dough, put back in the oven an additional 2-3 minutes.  Let them cool in the pan 5 minutes before moving them to a wire cooling rack or plate!  Then you're good to go, enjoy!

For a little extra kick of flavor you can add a simple glaze to the tops of the muffins while they are cooling on the racks.  Mix together 1/2 C powdered sugar and 1 TB lemon juice and drizzle over the tops.  Let the glaze set before taking bites out of those delicious muffins!

Adapted from: Muffins

Sweet-and-Sour Meatball Dinner

 You know how I hinted that meatballs would be good in various other recipes? While this is true, my favorite recipe would have to be our family's traditional Sweet and Sour meatballs...especially during this time of year when it is cold out, nothing tastes better than a delicious hearty and hot meal.  You can serve this dish over a variety of foods, but my personal favorite is over straight white rice.

Ingredients:

Meatballs

1/2 C packed brown sugar

1 TB cornstarch

1 can (~13 ounces) pineapple chunks**

1/3 C white vinegar

1 TB soy sauce/teriyaki sauce

1 small green pepper, coarsely chopped (optional)

Cook the meatballs as directed in the above linked recipe.  Mix the brown sugar and cornstarch in a skillet.  Stir in the pineapple (with syrup!), vinegar, and soy sauce.  Heat this to boiling, stirring constantly.  Your mixture should look like the photo below. Once it has reached boiling point, reduce the heat.

Add the meatballs and cover the skillet.  Simmer the mixture, stirring occasionally for about 10 minutes.  Stir in the green pepper and simmer until crisp-tender, or ~5 minutes.

If you are making this meal over rice, cook up the rice as directed on the packaging.  Plate the rice, and spoon the meatballs and sauce over for a delicious dinner!

The Best Meatballs

 If you are looking for a recipe for meatballs that are great in other recipes or just to add to your regular Friday night spaghetti, you're in the right place!  They are easy to make and take only ~35 minutes to make 2 dozen!

Ingredients:

1 pound ground beef

1/2 C dry bread crumbs (Progresso is my favorite!)

1/4 C milk

2 TB finely chopped onion

1 tsp salt

1/2 tsp Worcestershire sauce

1 egg

**You may cook these on the stovetop or in the oven.  If cooking in the oven, preheat to 400 F.

Begin by mixing all of the ingredients; the order in which you do this is unimportant, but I usually start with the ground beef and add things on top of it.  You can mix with a large spoon, or I find it easier to mix thoroughly with your (super clean!) hands.  Your mixture should look like the picture below!

Shape the mixture into 1 or 1 1/2 inch balls.  The size of your meatballs determines the quantity--I found that 1 inch produce about 25-26, while the 1 1/2 inch produce about 20.  To show you the size I usually do, I have included the picture below!

If you are cooking these on the stovetop, place them into a large pan and cook over medium heat, turning occasionally until brown (~20 minutes).  If you are cooking these in the oven, place the meatballs in an ungreased oblong pan (13x9x2 works best) until light brown (~20-25 minutes).  Once browned, remove meatballs from the pans and let them cool, usually there is grease that accumulates during cooking that you don't want to drink!, then add them straight to your spaghetti or other recipe (Sweet-And-Sour Meatballs).