Sheet Pan Unstuffed Chicken Breasts with Broccoli via Number 2 pencil
4 chicken breasts, 6 to 8 oz each
Non stick cooking spray or coconut oil spray
Kosher salt and freshly ground pepper
Garlic powder
2 tablespoons of olive oil mayonnaise or regular mayo
8 slices of prosciutto
4 slices of reduced fat provolone cheese, cut in half
1/2 cup of panko bread crumbs
2 heads of broccoli, cut in half
8 oz of grape tomatoes
Olive oil
Flat leaf parley for garnish
Preheat oven to 450 degrees. Spray rimmed baking sheet w pam. Pat chicken dry and season w salt, pepper and 1/4 t garlic powder. Arrange chicken breasts on one side of sheet pan and spread 1/2 T mayo on top of ea breast. Top ea breast w 2 slices prosciutto followed provolone. Spray provolone slices lightly w pam and sprinkle bread crumbs on top.Season again w salt and pepper. Spray top of breadcrumbs again lightly w cooking spray to help them brown. Add broccoli to other side of pan.
Drizzle broccoli w 2 t olive oil and season w salt, pepper and a sprinkle of garlic powder. Toss tomatoes w 1 t olive oil, salt, pepper and a sprinkle of garlic powder and set aside. Bake 20 min.
Add tomatoes to sheet pan half way through cooking time. Sprinkle with fresh parsley.
Tuesday, February 27, 2018
Autumn Lasagna
Autumn Lasagna via the cozy apron
Olive oil for drizzling
1 ¼ lb. ground turkey
½ t Italian seasoning
½ t salt
¼ t black pepper
1 clove garlic, finely minced
2 t chopped, fresh sage leaves
12 lasagna noodles, cooked
Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
4 c fresh, baby spinach leaves
4 c shredded mozzarella cheese
Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand. (I only had 9x13 so I just filled up the dish and froze the rest of the sauce.)
Place a large, pan over med-high heat, cook gr turkey. add Italian seasoning, salt, pepper and garlic, remove from heat and stir in fresh sage; set aside to slightly cool.
To assemble lasagna: 1 c Butternut Squash Sauce to bottom dish; 4 uncooked lasagna noodles over the sauce, and then add another 2 c sauce over top of noodles; next, add half cooked, ground turkey, followed by 2 c baby spinach , and drizzle lightly w olive oil; next, sprinkle over 1 c mozzarella ; repeat layering process. 4 noodles, 2 c sauce, remainder of gr turkey and remaining 2 c spinach leaves, and 1 c cheese; finish lasagna by adding remaining 4 lasagna noodles, and remaining sauce and 2 c mozzarella over top; add remaining ½ t Italian seasoning over cheese, and bake 350F 30-35 min, tilcheese melted and lightly golden; serve while hot.
Creamy, Butternut Squash and Roasted Garlic Sauce
3 heads garlic, tops cut off
Olive oil for drizzling
3 tsalt, plus a pinch, divided use
4 lbs. butternut squash, peeled and cubed
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 cup chicken stock, warm
2 cups half and half, warm
4 ounces mascarpone cheese
¼ cup grated Parmesan cheese
(*This sauce can be made ahead if desired, and kept refrigerated.)
Preheat oven 400F, and line sheet w foil. Drizzle olive oil over 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once garlic heads have roasted for about 10 min, toss together cubed butternut squash w 3 T olive oil, 1 t salt, pepper and Italian seasoning; turn squash out onto lined sheet, bake along side garlic 30-35 min or til squash vy tender (total roasting time for garlic 40-45 min); once squash istender, remove from theoven, along w garlic. allow squash and garlic to cool slightly, ssqueeze garlic from heads, and mash lightly. set aside; next, add about 1/3 squash into bowl of food processor (will take about 3 batches), and process w about 1/3 garlic, til smooth and pureed; turn processed squash/garlic into a large pot, and repeat pureeing process w remaining squash/garlic and turn that out into pot once pureed.
Place pot w squash/garlic on low heat, and add in warm stock and warm half and half, carefully stir to incorporate; next, add mascarpone, Parm and remaining 3 t salt, combine, til mascarpone and Parm blended completely; remove sauce from heat and set aside until ready to use for lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble lasagna, at which time you can gently re-heat it stove-top.)
Olive oil for drizzling
1 ¼ lb. ground turkey
½ t Italian seasoning
½ t salt
¼ t black pepper
1 clove garlic, finely minced
2 t chopped, fresh sage leaves
12 lasagna noodles, cooked
Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
4 c fresh, baby spinach leaves
4 c shredded mozzarella cheese
Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand. (I only had 9x13 so I just filled up the dish and froze the rest of the sauce.)
Place a large, pan over med-high heat, cook gr turkey. add Italian seasoning, salt, pepper and garlic, remove from heat and stir in fresh sage; set aside to slightly cool.
To assemble lasagna: 1 c Butternut Squash Sauce to bottom dish; 4 uncooked lasagna noodles over the sauce, and then add another 2 c sauce over top of noodles; next, add half cooked, ground turkey, followed by 2 c baby spinach , and drizzle lightly w olive oil; next, sprinkle over 1 c mozzarella ; repeat layering process. 4 noodles, 2 c sauce, remainder of gr turkey and remaining 2 c spinach leaves, and 1 c cheese; finish lasagna by adding remaining 4 lasagna noodles, and remaining sauce and 2 c mozzarella over top; add remaining ½ t Italian seasoning over cheese, and bake 350F 30-35 min, tilcheese melted and lightly golden; serve while hot.
Creamy, Butternut Squash and Roasted Garlic Sauce
3 heads garlic, tops cut off
Olive oil for drizzling
3 tsalt, plus a pinch, divided use
4 lbs. butternut squash, peeled and cubed
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 cup chicken stock, warm
2 cups half and half, warm
4 ounces mascarpone cheese
¼ cup grated Parmesan cheese
(*This sauce can be made ahead if desired, and kept refrigerated.)
Preheat oven 400F, and line sheet w foil. Drizzle olive oil over 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once garlic heads have roasted for about 10 min, toss together cubed butternut squash w 3 T olive oil, 1 t salt, pepper and Italian seasoning; turn squash out onto lined sheet, bake along side garlic 30-35 min or til squash vy tender (total roasting time for garlic 40-45 min); once squash istender, remove from theoven, along w garlic. allow squash and garlic to cool slightly, ssqueeze garlic from heads, and mash lightly. set aside; next, add about 1/3 squash into bowl of food processor (will take about 3 batches), and process w about 1/3 garlic, til smooth and pureed; turn processed squash/garlic into a large pot, and repeat pureeing process w remaining squash/garlic and turn that out into pot once pureed.
Place pot w squash/garlic on low heat, and add in warm stock and warm half and half, carefully stir to incorporate; next, add mascarpone, Parm and remaining 3 t salt, combine, til mascarpone and Parm blended completely; remove sauce from heat and set aside until ready to use for lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble lasagna, at which time you can gently re-heat it stove-top.)
Cajun Lasagna
Cajun Lasagna via creole contessa
1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
For the Ricotta/Cheese Mixture:
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil
Preheat oven to 375 F. Cook pasta. Mix seasonings, reserve 1 T for ricotta/cheese mix, and divide remaining seasons in half, set aside. In large soup pot heated over med heat add 2 T evoo, add onion, bell pepper, and celery. Saute 5 min, add garlic and cook 1 min. Add meats. Season w 1/2 seasoning blend. cook til browned 15 min. Add tomato paste, cook 5 min. Add crushed tomatoes and broth, season w remaining seasoning blend. Lower heat to med-low add parsley and cook uncovered for 20 min, stir occasionally.
Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside. Mix eggs, ricotta, parm, 1 c sharp, jack, and mozzarella cheese mix w seasoning blend you set aside.
To Assemble Lasagna: spray 13X9 dish, place 1 c sauce on the bottom. Top with noodles.Then sauce. half ricotta mix. then handful shred cheese. repeat with noodles, sauce, remaining ricotta mix.
for last layer top w noodles, sauce and shred cheese. cover w foil. bake 375 30 min. remove foil, bake 20 min. cool 10 min.
1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
For the Ricotta/Cheese Mixture:
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil
Preheat oven to 375 F. Cook pasta. Mix seasonings, reserve 1 T for ricotta/cheese mix, and divide remaining seasons in half, set aside. In large soup pot heated over med heat add 2 T evoo, add onion, bell pepper, and celery. Saute 5 min, add garlic and cook 1 min. Add meats. Season w 1/2 seasoning blend. cook til browned 15 min. Add tomato paste, cook 5 min. Add crushed tomatoes and broth, season w remaining seasoning blend. Lower heat to med-low add parsley and cook uncovered for 20 min, stir occasionally.
Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside. Mix eggs, ricotta, parm, 1 c sharp, jack, and mozzarella cheese mix w seasoning blend you set aside.
To Assemble Lasagna: spray 13X9 dish, place 1 c sauce on the bottom. Top with noodles.Then sauce. half ricotta mix. then handful shred cheese. repeat with noodles, sauce, remaining ricotta mix.
for last layer top w noodles, sauce and shred cheese. cover w foil. bake 375 30 min. remove foil, bake 20 min. cool 10 min.
Bubble up chili dog casserole
I made this for eating while watching the superb owl this year. I wanted chili, but i also wanted something super simple that wasnt as potentially messy as eating chili while not sitting at a table. I thought it was pretty good. I dont think Teenblock cared too much for it. I think she refused to eat the leftovers. yay more for mrblocko and i.
Chili Dog Biscuit Casserole adapted via the salty marshmallow
1 (28 ounce) Can Chili, without beans
8 Hot Dogs, Cut in pieces
1 (16 ounce) Pillsbury Grands
2 Cups Shredded Cheese
Preheat 375 F. Spray 9x13 dish.Quarter biscuits. toss in bowl. add sliced dogs, chili and 1 c cheese. stir. pour in dish, cover w foil. bake 30 min. add more cheese. bake for at least 30 more min.
These bubble up casseroles always seem to take at a minimum an hour to bake fully.
choc zucchini muffins
another zucchini muffin recipe, this one with just zucchini.
chocolate chip zucchini muffins via passion for savings
2 Eggs
1/2 C Vegetable Oil
1/2 C Sugar
1/2 c Brown Sugar
2 tVanilla
1 1/2 C. Zucchini
1 1/2 C. Flour
1/2 C. Cocoa
1/2 t Baking Soda
1 t. Baking Powder
1/2 t. Salt
1 Bag of Mini Chocolate Chips (or big ones if you arent fancy)
preheat oven 350F. Combine Eggs, Oil, Sugars, Vanilla in a bowl and mix well. Slowly add Zucchini. Combine Dry Ingred. Slowly add dry to wet. Add Chips. use scoop in sprayed muffin tins. bake 350 22-25 min.
chocolate chip zucchini muffins via passion for savings
2 Eggs
1/2 C Vegetable Oil
1/2 C Sugar
1/2 c Brown Sugar
2 tVanilla
1 1/2 C. Zucchini
1 1/2 C. Flour
1/2 C. Cocoa
1/2 t Baking Soda
1 t. Baking Powder
1/2 t. Salt
1 Bag of Mini Chocolate Chips (or big ones if you arent fancy)
preheat oven 350F. Combine Eggs, Oil, Sugars, Vanilla in a bowl and mix well. Slowly add Zucchini. Combine Dry Ingred. Slowly add dry to wet. Add Chips. use scoop in sprayed muffin tins. bake 350 22-25 min.
Chocolate banana bread or muffins
I'm pretty sure this is one of the recipes i would use to use up bananas and zucchini. I would make it in muffin form and adjust the baking time. checking after 15 min. and then every 5 min. Probably bakes 25 min?
CHOCOLATE ZUCCHINI BANANA BREAD via if you give a blonde a kitchen
1/2 cup dark chocolate cocoa
1 1/2 cups flour
1 t baking soda
1/2 t baking powder
1/4 t salt
1/2 t cinnamon
1/2 c vegetable oil
1/2 c granulated white sugar
1/2c lt br sugar
2 large eggs
1 t vanilla
2 cups shredded zucchini
3/4 cup mashed ripe bananas about 2 med bananas)
1 c chocolate chips
Preheat oven to 350° F. Spray a 5x9 loaf pan with non-stick spray, set aside.In med bowl, mix cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside. In large bowl, mix oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Fold in dry ingredients just until combined. Fold in chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 mins until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.
CHOCOLATE ZUCCHINI BANANA BREAD via if you give a blonde a kitchen
1/2 cup dark chocolate cocoa
1 1/2 cups flour
1 t baking soda
1/2 t baking powder
1/4 t salt
1/2 t cinnamon
1/2 c vegetable oil
1/2 c granulated white sugar
1/2c lt br sugar
2 large eggs
1 t vanilla
2 cups shredded zucchini
3/4 cup mashed ripe bananas about 2 med bananas)
1 c chocolate chips
Preheat oven to 350° F. Spray a 5x9 loaf pan with non-stick spray, set aside.In med bowl, mix cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside. In large bowl, mix oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Fold in dry ingredients just until combined. Fold in chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 mins until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.
Pulled pork sweet potatoes
This is great and makes lots of leftovers that freeze well.
PULLED PORK STUFFED SWEET POTATO via the novice chef
2 lb pork loin
1/4 cup chili powder
2 tablespoons garlic salt
6 cups coke a cola, or enough to cover pork
3/4 to 1 cup Sweet Baby Ray's Original BBQ Sauce
8 large sweet potatoes
Season pork loin w garlic salt and chili powder. Pour a little coke in bottom of crock pot and add pork . Add enough coke to just cover pork loin. Cook on low for 8 hrs. While pork is cooking, bake sweet potatoes: Preheat oven to 400°. Scrub potatoes. Bake in oven 1 hr. Remove from oven and set aside. Remove pork from crock pot and discard almost all of coke mix...leaving T or 2 juice to help moisten pork. Place meat back in crockpot and shred. Add BBQ sauce and combine. Leave slow cooker on low/warm, to keep hot until served. Fill each sweet potato with a generous helping of pulled pork and top with an extra drizzle of BBQ Sauce.
PULLED PORK STUFFED SWEET POTATO via the novice chef
2 lb pork loin
1/4 cup chili powder
2 tablespoons garlic salt
6 cups coke a cola, or enough to cover pork
3/4 to 1 cup Sweet Baby Ray's Original BBQ Sauce
8 large sweet potatoes
Season pork loin w garlic salt and chili powder. Pour a little coke in bottom of crock pot and add pork . Add enough coke to just cover pork loin. Cook on low for 8 hrs. While pork is cooking, bake sweet potatoes: Preheat oven to 400°. Scrub potatoes. Bake in oven 1 hr. Remove from oven and set aside. Remove pork from crock pot and discard almost all of coke mix...leaving T or 2 juice to help moisten pork. Place meat back in crockpot and shred. Add BBQ sauce and combine. Leave slow cooker on low/warm, to keep hot until served. Fill each sweet potato with a generous helping of pulled pork and top with an extra drizzle of BBQ Sauce.
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