Posted by goodcookbecky on July 28, 2010
This is my husband’s all time favorite meal. The shame is that veal is not often found in restaurants anymore and many grocery stores stopped carrying it as well. I do find veal at Baron’s Market. My favorite use of veal is for Wiener Schnitzel (Viennese Breaded Veal Cutlets). This week I made Veal Parmesan. Breaded Veal Cutlets topped with Parmesan Cheese over pasta and served with your favorite spaghetti sauce (I really like Hunt’s Traditional Sauce when I don’t have time to make it from scratch).
- 3/4 lb pasta (like angel hair or spaghetti) cooked according to directions
- 16 oz of your favorite spaghetti sauce
- Grated Parmesan cheese
- 4 veal cutlets, pounded thin
- salt and pepper
- 2 eggs
- dry seasoned breadcrumbs
- Canola Oil/Vegetable Oil
- Bring a large pot of water to boil (for pasta).
- While the water is heating, pound the veal cutlets until they are thin (1/8 inch). Season the cutlets with salt and pepper, dip in the flour to coat. Shake off excess. Dip in beaten eggs. Coat in breadcrumbs (if you wish stir in about 1/4 cup grated Parmesan into the breadcrumbs). Heat about 1/4 inch canola or Vegetable oil in a large skillet until hot.
- Start cooking the Pasta in boiling salted water.
- Fry the cutlets, two at a time, about 2 minutes each side or until golden brown. Remove the cutlets to a platter and cook remaining two.
- To serve, place a bed of pasta on the plate, drizzle with heated spaghetti sauce. Top with veal cutlet and grated Parmesan cheese. Top with more sauce and more Parmesan cheese. Enjoy.
Posted in Ethnic - Italian, Main Dish - Beef | Tagged: Veal Parmesan | Leave a Comment »
Posted by goodcookbecky on July 23, 2010
BLTs are the ultimate summer comfort food. I love the ease of preparation and the fact that it contains bacon! What is better than bacon. I’m glad I am not kosher- I would have problems! I feel odd posting something as simple as BLTs on my blog. I liked the marble rye that we used on our vacation on the beach. It made for a very pretty presentation – which is why it is on my blog.
BLTs (Bacon Lettuce Tomato Sandwiches)
- 12 slices of bread, (any bread you like) toasted
- 12 tsp Mayonnaise
- 12 slices of bacon, cooked crisp
- 12 thin slices of tomatoes
- 6 leaves of lettuce
Toast your bread in the toaster and spread 1 tsp of mayonnaise on one side of each slice (two sides would be overkill). Top 6 slices of toasted bread with two slices of crisp bacon, top with lettuce, two thin slices of tomato and top sandwiches with remaining slices of bread (mayo side down) on top of the tomatoes. Ring the mess hall bell and watch them disappear!
Posted in Sandwiches | Tagged: Bacon Lettuce Tomato Sandwiches, BLT Sandwiches, BLTs | Leave a Comment »
Posted by goodcookbecky on July 23, 2010
Fresh Pineapple is so delicious and much better than that from a can. After my kids had descended upon my poor pineapple like vultures I managed to save some for muffins. Everyone in my family loves Pineapple Upside Down Cake, and these are a miniature version that is a great substitute unbelievably easy to make. You can use canned if you don’t have fresh pineapple on hand, but fresh is extra good.
My friend Elizabeth who is also on the food committee for our church’s upcoming Christmas Tea came up with the idea of this treat and I decided to make a simpler version at home (without a caramel sugar glaze). Next time I make them tough, I will use paper cups to line the muffins, they did not always come up nicely (tin ones would probably be even better)
Pineapple Upside Down Muffins – Serves 12
- 1 Yellow cake mix
- pineapple juice
prepared as indicated on box (but substituting the water for pineapple juice — I used the 6 oz can and added enough water to come to the correct measurement)
- Fresh Pineapple tidbits
- Fresh pitted cherries, sliced in halves
Line the muffin tin with foil cupcake liners. Place a piece of pineapple in each muffin and add four cherry halves to each. Pour the prepared cake mix on top, filling 3/4 of the way. Bake 18-23 minutes at 350F. (I had more batter left over and saved it for another use.
Place each muffin upside-down on a plate and remove the foil liner. Drizzle with a caramel sauce if desired, or skip that and save a few calories. It is delicious without any sauce.
Posted in Dessert - Fruit | Tagged: Cupcakes, dessert, Pineapple, Pineapple Upside-down | Leave a Comment »
Posted by goodcookbecky on July 23, 2010
My family is not big on eating fish, but they always seem to enjoy these easy to make salmon cakes. I have made these for years now. I think I pulled it from an Chicken By the Sea advertisement in a magazine. They are delicious. I hope you try them sometime. The recipe for sauce is also listed, but I often serve them with store bought tartar sauce and a cucumber tomato salad on the side (Chopped and seeded cucumbers mixed with sliced tomatoes and dressed with bottled Ranch Dressing).
Salmon Cakes – adapted from Chicken By The Sea
- 1/4 cup Red Bell, Pepper, finely chopped (or roasted red peppers from the jar, chopped)
- 1/4 cup Green onions, finely chopped
- 1/4 cup Mayonnaise
- 1 Tbsp Lemon Juice
- 1/4 tsp Lawry’s Seasoned Salt
- dash Cayenne Pepper
- 1 cup Bread Crumbs, Dry
- 1 large Egg, beaten
- 12 ounces Salmon, Canned
- 1 1/2 Tbsp Butter
- 1 1/2 Tbsp oil
In a small mixing bowl, combine chopped red pepper (I use the roasted red peppers from a jar) , green onions, mayonnaise, lemon juice, seasoned salt, and cayenne pepper. Taste and adjust seasonings to personal preference. Stir in egg, well drained salmon and 4 Tbsp of the breadcrumbs. Divide and form mixture into 6-8 balls (I use an ice cream scoop). Roll Salmon balls in remaining breadcrumbs; flatten into cakes (about 1/2 inch thickness) Fry salmon cakes in melted butter and oil in skillet over medium heat for 3-4 minutes on each side.
Serve with Tartar sauce or:
- 3/4 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp prepared horseradish
- 1 tsp dried thyme (or 2 1/2 tsp fresh if on hand)
- salt to taste
- pepper to taste
Combine ingredients in a small bowl and blend well. Serve with Salmon cakes.
Posted in Main Dish - Seafood | Tagged: Salmon, Salmon Cakes, Seafood Cakes | Leave a Comment »
Posted by goodcookbecky on July 19, 2010
I’ve always wanted to make Chicken Cordon Blue from scratch. I looked in my Mastering French Cooking by Julia Child for the recipe, but much to my surprise it is not in there! So I turned to another great source for recipes: allrecipes. of course I made a few changes to the recipe. I found it awkward to wrap the chicken breasts around the ham and cheese and skewer them. I think next time I will even slice a pocket into the breast instead of pounding them thin and prepare them by rolling them in breadcrumbs. The sauce is delicious- I doubled it from the original (and I used Panko for breading instead of the flour)
Chicken Cordon Blue II adapted from allrecipes
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 1 egg beaten
- 1 1/2 cups panko breadcrumbs (Japanese Style Breadcrumbs)
- 3 Tablespoons butter
- 3 Tablespoons vegetable oil
- 1 cup dry white wine
- 1 teaspoon paprika
- 2 teaspoon chicken bouillon granules
- 2 tablespoon cornstarch
- 2 cups heavy whipping cream
- Pound chicken breasts thin (placing them in a ziplock bag so the juices do not splatter the kitchen). Place a piece of Swiss cheese (folded into smaller strips to fit) between two slices of ham slices and fold over the cheese to seal in. Wrap each breast around the ham and cheese “packet” . Fold the edges of the chicken over the filling, and secure with toothpicks. Dip the rolled and secured chicken breasts first in beaten egg and then coat in Panko (or other bread crumbs) to coat the chicken pieces.
- Heat the butter and oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides about 10 minutes. Remove browned chicken and put in a baking dish. Cover with foil and place in 325F oven. Add the wine and bouillon and paprika to the pan. Mix the cornstarch with the cream and slowly add to the skillet, whisking constantly. Pour the gravy over the chicken breasts in the oven and continue cooking for 20-25 minutes until the chicken runs clear.
- Remove the toothpicks. Serve with gravy.This dish pairs nicely with steamed broccoli.
Posted in Main Dish - Chicken | Tagged: Chicken, Chicken Cordon Blue, chicken recipe, Cordon Blue | Leave a Comment »
Posted by goodcookbecky on July 14, 2010
When I have a lot of chicken salad left over, I love to make Pita Pocket Sandwiches. Only problem was I had not purchased pita bread. Just then my husband walked into the house from work. He had stopped at Trader Joe’s on the way home and bought Pita bread and Hummus (they truly make some of the best purchased hummus available). The Pita bread was intended for the Hummus, but I re-purposed them for the Chicken Salad Pita Pockets. I simply cut the Pita bread in half, carefully opened the pocket and stuffed it with about 1/3 cup chicken salad and added a few sliced tomatoes to give it some fresh flavors.
Serves 16 (1/4 cup servings)
- 3 large chicken breast halves (boneless skinless- or skin on for more flavor)
- salt and pepper, to taste
- 1/2 cup slivered almonds
- 1/2 cup mayonnaise
Directions: Cook chicken in moderate heat oven (around 350) until cooked through and juices run clear. I like to use skin on breast which are generously seasoned with salt and pepper and even a little garlic seasoning. After the chicken is cooked discard the skin. Allow the chicken breast to cool. Chop up to a coarse chop in a food processor (or by hand). After it is fully cooled add almond slivers and mayonnaise. Stir to combine. Refrigerate to cool.
If you are making Pita Pocket sandwiches. Cut the pita bread in half and carefully open the pocket. Stuff with chicken salad and add tomatoes if desired. This recipe can be used for croissants, white bread, or even seasoned crackers.
NOTE: This chicken salad recipe was used for our church’s Christmas Tea and has nice classic flavor.
Posted in Main Dish - Chicken, Sandwiches | Tagged: Chicken Salad, Pita Bread Sandwiches, Sandwiches | Leave a Comment »
Posted by goodcookbecky on July 14, 2010
I never seem to be able to keep deviled eggs around the house very long. They used to last a lot longer, but now my children have discovered them to be very good as well. They are the ultimate picnic/ party food and are easy to make.
Of course, making deviled eggs starts with hard boiled eggs which leaves many people scratching their heads with the questions: “How long do I boil them? How do I prevent that green ring around the yolk?” Let me answer that. I learned these two simple tips from watching the Food Network.
Fill a pot with tap water. Carefully place your eggs in the water. The water should cover the eggs. Bring the water to boil, when the eggs start gently knocking against each other, turn the burner off and cover the pot with a tight fitting lid. Set the timer for 10 minutes. When the time is up, fill a large bowl with some water and add ice to it. Place the boiled eggs in the icy water (this prevents the browning process around the yolk).
Yield: 24 deviled eggs
- 12 eggs, hard boiled
- 3/4 cup mayonnaise
- 1 tsp Dijon mustard
- Mc Cormick’s Salad Supreme (Paprika is nice too)
Cut the hard boiled eggs in half length wise – tip to rounded end (to boil: place in a pot and cover with tap water, bring to boil, turn off heat, cover pot with a lid, let sit 10 minutes. Cool eggs by shocking them in ice water to stop cooking). Carefully remove the yolks into a small bowl. Mash the yolks with a fork to crumble them. Add the teaspoon of Dijon mustard and mayonnaise (1/4 cup at a time) and stir into the yolk to make them creamy. When the egg yolks are nice and creamy. Put them into a pastry bag and put a nice tip on the end for piping (if you don’t have a pastry bag, you can use any food storage bag, just cut a small corner off so you can pipe the yolk into the egg white shell. Sprinkle with seasoning (I like to use Mc Cormick’s Salad Supreme- you can usually find it in the spice section of your supermarket). Arrange on a platter and enjoy.
Posted in Appetizers, Snack Food | Tagged: Appetizer, Deviled Eggs | Leave a Comment »
Posted by goodcookbecky on July 11, 2010
Okay okay, I know you have been sitting on pins and needles have you not? Probably not, but in case you want to know. “Becky, what is the salad for the tea going to be?” Well, it is neither of the previous posts… HAHA right? Well, not entirely! What we will do is make the Blue Cheese Pear Salad and add the thin strips of red or yellow peppers and also use the dressing from the Claim Jumper Salad. I hope it is a happy union! I have salad coming out my ears now, because I have all these leftovers, but I’m not complaining. It truly is okay!
In case you are interested what the third salad was that we tested it is Trisha’s Festive Tossed Salad. The dressing is very potent though, so we decided not to go with it.
2010 Christmas Tea Salad
- 6 cups Spring Salad Mix
- 1/2 pear, cored and chopped
- 3/4 cup feta cheese
- 1/2 avocado — peeled, pitted and diced
- 1/2 cup thinly sliced green onions
- 1/2 cup red or yellow bell pepper strips
- 1/4 cup white sugar
- 1/2 cup pecans
Citrus Dressing Ingredients: (halved from the original)
- 1 1/2 cups soybean oil
- 1 cup apple cider vinegar
- 1/2 cup corn syrup
- 1/4 cup plus 2 Tbsp. honey
- 1 1/2 Tablespoons sugar
- 1/4 ounce dehydrated onion
- 3/4 teaspoons dry tarragon
- 1 teaspoon dried thyme
- 1 teaspoon fresh garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon onion powder
Dressing: Whisk dressing ingredients well and refrigerate to allow the flavors to develop.
Before serving, whisk well to combine again. Serve 2 Tbsp of dressing with each serving of salad.
Candied Pecans: Heat a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Transfer the nuts onto waxed paper. Allow to cool, and break into pieces.
For the salad: In a large serving bowl, layer lettuce, pears, blue cheese, avocado, bell pepper strips,and green onions. Pour the dressing over salad, sprinkle with candied pecans, and serve.
Posted in Christmas Tea, Main Dish - Salad, Side Dish - Salad | Leave a Comment »