Monday, March 25, 2019

Chicken Parmigiana


 I have such a tasty, easy recipe to  share today.  It is one that my friend, Debbie, from Mountain Breaths shared with me.  Debbie and I, although we have never met in person, have been such good friends for several years. We share with each other, and even text each other.  Debbie is such a positive, kind soul, and a blessing in my life.  She shared this recipe with me when I was caring for my late beloved mom, after she had fallen back in January of 2018.  My mom and sister loved this recipe when I fixed it for them, and it's so nice because it's made in the slow cooker.  Serve it with some pasta on the side and a salad and you'll be set.  The chef napkin is made from a tea towel, which I cut in half.  It's perfect for an Italian dinner. 





Yield: 6

Chicken Parmigiana

I love this recipe because it's made in the slow cooker! Don't we love recipes that are made hours ahead, and then dinner is ready?

ingredients:

  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 skinless, boneless chicken breast halves (If they're really big, I butterfly them, and cut them in half)
  • 1 cup Italian breadcrumbs
  • 2-4 tablespoons butter
  • 1-14 ounce jar pizza sauce
  • 6 slices Mozzarella cheese
  • grated Parmesan cheese

instructions:

  1. Beat egg, salt and pepper together.
  2. Dip chicken into egg and coat with breadcrumbs.
  3. Saute' chicken in butter in a skillet. 
  4. Arrange the chicken breasts in the slow cooker.
  5. Pour pizza sauce over chicken and cover.
  6. Cook on low for 6-8 hours.
  7. Layer mozzarella cheese over the top and sprinkle with Parmesan.  Cook an additional 15 minutes. 
Created using The Recipes Generator


Thank you for your visit!  xo


Monday, March 18, 2019

French Bread


Let's break bread together for tea time!  Isn't the potted rose plant that my neighbor gifted me for my birthday, so pretty?  The sweet cherub is hoping for Spring to arrive soon!


 

My friend, Colleen, gave me this March Royal Albert trio set, and I think it's such a pretty one.  


 I had four of my grandchildren over during Spring break and I was one  happy Nana!!! It was so nice to see these cousins together in my home.    We went to Chick-Fil-A for lunch, which is always a favorite. However,  before we went to lunch, we prepared the dough for the French Bread, and let is rise while we were gone.   Here they are rolling out their dough to make their twisted green and white St. Patrick's Day breads to take home. 

 Here are their finished loaves!   They took nibbles of their bread because it was hard to resist that warm bread from the oven, especially with Irish butter.  



Yield: 2 -3 large, or 4-8 small size loaves

French Bread

This bread is a cinch to make because it's done in the food processor. I often use this recipe for pizza dough, or I'll use the French Bread for French Bread pizza. I hope you'll try it.

ingredients:

  • 1/2 cup warm water
  • 1 T. yeast
  • 1 T. sugar
  • 4 1/4 cup flour
  • 1 1/2 t. salt
  • 1 T. butter
  • 1 cup ice water

instructions:

  1. Mix sugar & warm water together in a small bowl. Sprinkle on the yeast & let proof for about 5 minutes.
  2. Put flour, salt & butter in food processor & mix with the plastic blade. Pour the warm water mixture down the food tube while running & let run until well mixed.
  3. While running, slowly pour the ice water down the tube & let the processor run (and knead) until the mixture balls up. After it balls up, let it run another 45 seconds.
  4. Put dough in a greased bowl, cover loosely & let rise several hours until it has quit rising. Punch down on a clean, dry counter & roll out into a rectangle about 12 x 16 inches. Now you can either cut it lengthwise into 2, for larger loaves, or 3 for baguette size loaves. You can also make 6-8 sub-style "hard" rolls. Cut 4-6 slits slits on the diagonal on the top. Cover & let rise until double.
  5. Preheat oven to 425 degrees. I usually moisten the top of the bread. If you want a very shiny crust, you can brush with a beaten egg white. You can sprinkle with sesame or poppy seeds, if you wish. Bake about 15-20 minutes, or until golden.
  6. Let cool on wire racks.
  7. Makes 2-3 large loaves, or 6-8 small loaves (these are great for meatball or Italian subs)
Created using The Recipes Generator

The kids also make bunnies from socks, which turned out so cute!  They love doing crafty things.  

 I had lunch with my daughter, and her three boys.  Cissy was busy with friends. 

I had my two youngest grands over for a Saturday visit.  Don't these sweet sisters look cute in their St. Patrick's Day outfits?  

Thank you for your visit!  xo
I am sharing this with these lovely parties:

Monday, March 11, 2019

Irish Brown Bread


I made some bread over the weekend to remind me of my dream vacation to Ireland that my late beloved and I took back in September, 2009.  Let's have a slice and some Irish tea, shall we?


 Of course, we must use some Kerrygold butter on our bread.  The teacup's design reminds me of Celtic knots.  The little harp vase was gifted to me several years ago. 

 My County Cork, Ireland teapot was a $1.50 thrifty find, and I think of my Great Grandmother Hannah that was born in that county.  Aren't my shamrock lights from the Dollar Tree a fun decor piece?


 My scruffy leprechaun was sent to me by my sister several years ago.  He has his pot of gold and a lucky bird by his side.  Maybe he was out and about harvesting potatoes?  My shamrock plant made it through the winter, a little unkempt, but will perk up soon.

Here are my mini loaves of Irish Brown Bread fresh from the oven.  When I worked at Frito-Lay years ago, I would bring loaves of my homemade bread that is made from a starter to my co-workers,  on a rotating basis.  Sometimes I would send home a loaf to my friend, and co-worker, Cindy's mom, who dearly loved the bread.  One Christmas, her mom bought me these darling loaf pans that I use so often.  I always think of Cindy and her late mom whenever I use them. 



Yield: 1 9 x 5" loaf, or 4 mini loaves

Irish Brown Bread

When my late beloved and I visited Ireland, the most delicious brown bread was served in tearooms, and restaurants. I've tried and tried to find the perfect recipe, and FINALLY stumbled upon The Barefoot Contessa's recipe. It is SO GOOD, full of hardy flavor, and has a moist texture.  It took me back to memories of our dream vacation.   I don't think I'll ever serve Irish Soda Bread again, after finding this recipe. I hope you try it!

ingredients:

  • 1 cup quick-cooking oats (not instant),  plus extra for sprinkling ( I used old fashioned oats and pulsed them in the food processor a bit)
  • 2 1/4 cups whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 cup dark brown sugar (I used light brown because that's what I had), lightly packed
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature
  • 1 cup buttermilk, shaken (I used 4 T.  powdered buttermilk  + 1 cup water )
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract

instructions:

  1. Preheat the oven to 450 degrees.
  2. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt (I added the dry buttermilk powder at this point).   In a separate bowl, whisk together the beer, buttermilk ( I added the water), melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well.   Stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
  3. Brush a 9 x 5 x 2 1/2-inch loaf pan, or 4 mini loaf pans,  with melted butter, or use a cooking spray.   Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, or 30 minutes for the mini loaves,  until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.  You will be in Irish heaven!
Created using The Recipes Generator

Happy St. Patrick's Day!  
I am sharing this with these lovely parties:

Monday, March 4, 2019

Mardi Gras Spritz Cookies


 My friend Lynn over at Happier Than A Pig In Mud recently shared some quick and easy Mardi Gras Monkey Bread, and I thought that I'd make some Mardi Gras Spritz to join in on the fun.


 It's really been record breaking cold here in the Dallas, Texas area, so we are going to enjoy some tea and cookies by the fire.  I find any excuse to use fairy lights for a little sparkle.  Aldi has flowers so expensively and I thought this bunch looked pretty for my cookies.

One of my favorite Spritz cookies, which are melt-in-your-mouth wonderful, can be found here. The only thing that I did differently was adding 1/4 teaspoon of cinnamon to the recipe, which added a hint of spice.  I thought the disk shape looked like mini King Cakes, which are famous cakes baked before Mardi Gras.  I had never heard of them before moving to Texas.   On some of the cookies, I sprinkled the sugars before baking them.  On the other half, I baked them plain, and then made a simple powdered sugar glaze, and then sprinkled the sugars on.   You can choose which one you'd like. I think they both turned out pretty.



I am sharing this with these lovely parties:

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