Heart Healthy Chicken Milanese Sandwich

Oven Baked Chicken Milanese

3 boneless skinless chicken breasts
1 ½ cups Italian style bread crumbs
1 cup Zesty Italian Lite Salad Dressing
1/3 cup grated Parmesan & Romano Cheese
Nature’s Pride 12 Grain Bread
Lettuce
Tomato
Lemon

Preheat oven to 375. Filet the chicken breasts - slice chicken breasts through the center - yielding two chicken cutlets each. Pour dressing into a bowl. Combine the bread crumbs and grated cheeses. Mix well. Transfer bread crumbs to a large plate. Dip each cutlet into the dressing and coat well. (I hold them up for a second to allow a bit of drainage before placing on the bread crumbs) Lay cutlet on bread crumbs and press. Turn and press again to coat completely. Transfer to short rimmed non stick baking sheet. Repeat process until all cutlets are coated. Bake for 10 - 15 minutes, turn, and continue to bake until edges are brown. Allow the cutlets to cool for just a few minutes, and then assemble the sandwiches. Before topping with the fresh salad, squeeze a bit of lemon, salt a pepper to taste, on the chicken cutlet.

The Nature’s Pride 12 grain bread was superb for Chicken Milanese. It added a nice, rustic flavor. While the bread was soft and fresh, the sandwich didn’t become a mushy mess; the 12 grain variety was just the right density. My DH even added lite mayo to his bread.

September Foodstuff → BREAD

♥

Heart Healthy Chicken Milanese Sandwich

2009-09-30T17:25:00-04:00

redkathy

bread|chicken|reviews|sandwiches|

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Cheesy Tater Tots

While browsing my favorite foodie sites on the web last week I found a really easy recipe for cheesy tater tots. The pictures were really wonderful, which is what caught my attention to begin with. Anyway, I copied them to my "must try" list because these are one of my hubbies favorite taters. Since times are not so great economically speaking, I always use what's in the pantry so I had to adjust a few things. First and most important, Thank you to Des, author of Life's Ambrosia for posting this fine recipe!


The original recipe:

2 Medium Russet Potatoes, peeled , chopped ( I used Idahos)

1 Cup Shredded Cheddar Cheese ( I packed the cheese rather loose)

2 Green Onions, chopped ( Sorry, I didn't have these)

1 Teaspoon Seasoning Salt ( I used 1/2 teaspoon Emerils' Essence and 1/2 tsp salt)

1 Egg, beaten

⅓ Cup Flour

Oil for Frying

**Another way to try is to shred potatoes with a grater, then squeeze out the moisture in a potato ricer (or you can use a kitchen towel to wring out the moisture, then mix other ingredients to prepare.

Preheat 1 inch of oil in a pot.
Place chopped potatoes in a food processor and pulse about 8–10 times or until potatoes are roughly chopped but not mush. Do not over process, you don’t want mashed potatoes.

Transfer processed potatoes to a bowl. Add in cheddar cheese, green onions, seasoning salt, egg and flour. The mixture will be thick. Place some of the mixture on a spoon, if you can gently push it off with you finger and it falls in one piece it is ready to go. Add more flour if needed.

Once oil reaches 375 degrees, carefully spoon rounded teaspoonfuls of mixture into oil. Fry until golden brown, about 3 minutes. Sprinkle with more seasoning salt. (I sprinkled with plain salt) Serve hot with creamy ranch dip.

A few things to note: I used my KitchenAid round measuring tablespoon, scooped the mix, pressed it into the spoon with a butter knife to release extra water before dropping in the oil. This seemed to work well. (The pictures of the finished taters weren't so good and don't really show the shape so well)

KitchenAid 5-Piece Measuring Spoon Set, Black

This is my first batch with cheddar cheese... see no potato water. As it went, I sprinkled a bit more flour on the first mix about half way through the frying process; It developed a bit too much water.

Like I said tater tots are a favorite of my DH, so I figured I'd have to make two batches. With the second batch I used Sargento's Shredded Authentic Mexican Cheese, which is a combination of four cheeses. Well, this cheese made a huge difference in the taste! The tater tots were way more cheesy tasting and had a bit more flavor. Also, I noticed this mixture was much easier to drop. I think that was due to the finer shredding and softer consistency of these white cheeses. 

My fans, that would be Red and DH, said they never tasted anything like them from a grocery store and "These tater tots are so good it's ridiculous!"

♥

Cheesy Tater Tots

2009-09-27T18:07:00-04:00

redkathy

side dish|vegetables|

Comments

Foodstuff - Quick Dill or Cheesy Biscuits

If your life has been anything like mine has been lately, then quick biscuits are for you. When in a pinch whip up a batch of Dill or Cheesy Garlic drop biscuits in a flash with ready made baking mix.

Quick Dill Biscuits

2 1/4 cups baking mix
2/3 cup milk
1 tsp dried dill

Combine baking mix and milk in a large mixing bowl. Mix until a soft dough forms. Drop a spoonful of dough onto a non greased baking sheet. Bake in preheated 450 oven for 8-10 minutes. If you have enough time, the dough can be rolled out and cut with a biscuit cutter. (Seems I never have enough time for that step) Makes about 10 biscuits.

Notes: I have added other dried seasonings to this mix. Garlic powder doesn’t work so well, it looses flavor even when the amount is increased. For a nice biscuit to serve with a bowl of chili con carne, substitute 1/2 cup corn meal for baking mix, and add 1tsp chili powder. When my fresh dill is ready to harvest you can bet I'll be using it rather than dried.

Quick Cheesy Garlic Biscuits

Prepare biscuits as above omitting dill and adding 1/2 cup cheddar or your favorite cheese. Bake as directed above. Meanwhile, melt 2 tbsp butter or margarine.  Mix 1/4 tsp garlic powder with melted butter. When baking is completed, brush with butter.

Notes: I have used mozzarella cheese and later sprinkled warm biscuits with Parmesan after brushing with garlic butter.

Ready made mix too expensive? My friend had nine children, yep nine. She always made her own baking mixes, seasoned french fries, and most other common ready made foods. Try making you own.

Baking Mix

10 cups of flour
1/3 cup baking powder
1/4 cup sugar
4 tsp salt
2 cups of shortening (Crisco or generic)

In a large bowl, mix flour, baking powder, sugar, and salt. With a pastry blender (or wire whisk or fork) cut in shortening until mixture resembles coarse crumbs. If you're using a wire whisk or a fork, make sure you mix it well. Mix it until it looks like...well, like Bisquick.

This mix stores in an airtight container for about six weeks in the pantry or up to six months in the freezer. Note that the freezing method doesn’t work to well for times when you’re in a hurry as it must be thawed before using.

 September Foodstuff → BREAD

♥

Foodstuff - Quick Dill or Cheesy Biscuits

2009-09-23T10:34:00-04:00

redkathy

bread|dough|

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Have a Dagwood

Foodie Fun - Red sampling the "Dagwood" at Blondie's in Toon Town at Islands of Adventures Universal Studios Orlando.

Dagwood Sandwich - It is a multi-layered sandwich with a variety of fillings. Used to denote a sandwich put together so as to attain such a tremendous size and infinite variety of contents as to stun the imagination, sight, and stomach of all but the original maker.

Dagwood sandwiches, a term so well-known it made Webster's New World Dictionary.

1930 - A term that originated in the comic strips in the 1930s after a comic strip character named Dagwood Bumstead, a character in the "Blondie" comic strip.

According to the creator of the comic strip, Murat Bernard “Chic” Young (1901-1973), the only thing that Dagwood could prepare in the kitchen was a mountainous pile of dissimilar leftovers precariously arranged between two slices of bread. Dagwood became know for his huge sandwiches he created on evening forays to the refrigerator.

The comic strip is produced today under the direction of the creator's son, Dean Young, the strip has continued to keep up with the times. 

Definition by  whatscookingamerica.net

♥

Have a Dagwood

2009-09-20T15:46:00-04:00

redkathy

sandwiches|uncategorized|

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September Foodstuff - Orange and Oatmeal Breakfast Breads

It's funny, I always made sure that the kids ate breakfast every morning but never made sure I did, shame on me! What makes it even worse, I so enjoy breakfast breads. One would think I should follow my own rule and at least have a slice of bread with my morning coffee right? Last week I decided to try out some new breakfast bread recipes hoping that I would maybe start my day with a cup and a slice...


Country Oatmeal Bread
Taken from Betty Crocker's Breads ©1974 (a gift from mom) adapted for a bread machine

1 cup hot water
1/2 cup uncooked rolled oats or quick rolled oats
1/4 cup molasses
2 tsp salt
3 tablespoons vegetable oil
1 egg
2 3/4 cups bread flour
2 tsp active dry yeast

Add hot water, stir in oats. Add remaining ingredients in the order given. Set machine to basic.

The bread turned out to be a wonderful texture and color. As for the oatmeal flavor, it was just a hint; not what I expected. Next time I will increase the oatmeal by at least 1/4 cup. Even though it didn't have the oatmeal flavor I expected, all was not lost. Turns out this bread is awesome for making french toast. I sliced it rather thick, more than 1/2", and allowed it to soak in the egg mixture for a minute or so. Makes great french toast sticks too.

This week I made cinnamon orange bread. After doing some searching online and conferring with my bread machine recipe book and two other bread books, I came up with my own recipe. Red named this one...


Cinnamon Sunshine Bread

* 1 cup fresh squeezed orange juice( 5-6 medium oranges)
* 1/2 cup water
* 1 teaspoon salt
* 4 tablespoons honey
* 1 tablespoon olive oil
* 1 egg, beaten well
* zest 1 medium size orange
* 4 cups bread flour
* 1 teaspoon ground cinnamon
* 2 teaspoons active dry yeast


Add ingredients to bread pan in the order given for your bread machine. I selected the rapid bread setting and set the crust to light. What a savory bread; slightly sweet, perfectly moist, with a rich orange flavor. I warmed and buttered a few slices for Red and I this afternoon. It was at that moment Red came up with the name!

September Foodstuff → BREAD

♥

September Foodstuff - Orange and Oatmeal Breakfast Breads

2009-09-14T00:26:00-04:00

redkathy

bread|

Comments

911 tribute

We remember!

911 tribute

2009-09-11T11:54:00-04:00

redkathy

uncategorized|

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September Foodstuff - Pigs in an Onion Blanket

Oh wow pigs in a blanket, I forgot all about those tasty little guys.  Inspired by the post, sausages wrapped in pizza dough, I started thinking. September = bread = dough… Italian and smoked sausage both with cheese in the freezer… Need to prepare both to feed everyone. How do I cook two different sausages and tie it together? Whole sausages wrapped in pizza dough. No, I just made pizza dough… Wait onion bread… That’s it onion dough!

Bread Machine Onion Dough

1.5 cups warm water
1 tbsp + 1 tsp onion soup mix
1.5 tsp salt
1 tbsp sugar
4.5 tbsp olive oil
3 cups all purpose flour
1.5 cups bread machine flour
3.25 tsp yeast

Add warm water to bread pan. Stir in dry onion soup mix. Add remaining ingredients in the order given. While the dough is rising, cook the Italian sausage. Whe sausage is done drain on paper towel and set aside. When cycle is complete turn off machine and let dough rest inside for 20 min. Divide dough in half. Roll half dough into a circle and cut diagonally into wedges. Roll sausage in dough starting from wide end of wedge to narrow. Place on lightly greased baking tray. Repeat process with remaining dough until all sausages are wrapped. Allow to dough to rise again. Bake in preheated 350 oven for about twenty minutes.

Notes: I opened the oven door and set the tray on the edge of the stove top.The rise took about 15 minutes. This amount of dough was more than enough for 10 sausages. It would have been perfect for two packages of eight sausages or hot dogs. The guys said they were really fluffy and delicious. The onion flavor was just right. Any more would have been too much.

September's Foodstuff → BREAD

Are you hungry? ♥

September Foodstuff - Pigs in an Onion Blanket

2009-09-10T23:43:00-04:00

redkathy

dinner|dough|sandwiches|

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