If you love to cook, you've come to the right place! Every recipe you'll find here has been made by one of us in our home kitchen. Each one is good enough to share with our friends.

Sunday, October 28, 2012

Zucchini Tomato Casserole


I got this recipe from a friend.  It is extremely vague, so use your own judgement about how much you want of each thing!

This was a great side dish for Homemade Rotisserie Chicken.

Zucchini Tomato Casserole

Layer the following:

sliced zucchini
sliced tomatoes, peeled (I used quartered cherry tomatoes, not peeled)
sliced onion
grated cheese (I used extra sharp cheddar)
salt & pepper

Top with croutons (I used garlic cheese -- you can put them in the layers too, if you want -- but the layers inside the casserole will get soft)

Bake, covered, for one hour at 350 degrees.  Remove cover, top with more cheese, and bake uncovered until cheese melts.

Wednesday, October 3, 2012

"German" Apple Crisp


This recipe isn't exactly "German."  That's my friend's last name, and this is her mom's recipe!
It is just WONDERFUL.  I went to the orchard less than a week ago to buy apples and I have made this TWICE.  I will probably use up all the apples I bought making this recipe, again and again and again...
I used the full 3/4 cup of brown sugar.  And while I like nutmeg, I don't love nutmeg, so I only sprinkled it in rather than using 3/4 tsp.  My apples were huge, so the first time 4 apples was a bit too much for an 8x8 pan.  Should have known better!  The second time I made it, I only cut up 3 apples.  And I cut the slices in half the second time so I didn't have to cut them into bite-sized pieces with my spoon while eating it.
It tastes a lot like the stuffed apple recipe I used to make from Rachel Ray, except this is way easier!
 
German” Apple Crisp

Ingredients

4 cups sliced pared tart apples (about 4 medium)
2/3 to ¾ cup brown sugar (packed)
½ cup flour
½ cup oatmeal
¾ teaspoon cinnamon
¾ teaspoon nutmeg
1/3 cup butter or margarine, softened

Directions

Heat oven to 375. Grease 8 x8 pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples.

Bake 30 minutes or until apples are tender and topping is golden. Serve warm and if desired with light cream or ice cream.

Tuesday, October 2, 2012

Prosciutto-Wrapped Chicken with Cannellini Beans


I watched Rachael Ray make this on her talk show yesterday morning and except for the bread, was nicely within our diet.  I picked up chicken thighs with the skin and the bone because I wasn't paying attention.  When I went back to the store today, I couldn't find any boneless, skinless thighs.  Now that I've made it, as lovely as the thigh meat is, I would recommend substituting breasts if you can't get the boneless.  It's not easy to eat with the bone, and quite messy!  I copied the instructions as they were, but I would highly recommend you prep the veggies first before you season and wrap the chicken.  Otherwise, a tasty recipe that I'd make again.  Oh, and we don't really care for spicy, so I left out the chili pepper.

Ingredients
  • 8 boneless, skinless chicken thighs
  • Salt and pepper
  • 2 tablespoons rosemary, finely chopped
  • 8 slices prosciutto di Parma or speck (smoky ham)
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 2 ribs celery, finely chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 small chili pepper, seeded and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 cups passata or tomato purée
  • 1 15-ounce can cannellini beans, drained
  • A few leaves of basil, torn
  • Crusty bread for mopping
Yields: 4
Preparation
Season chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck. Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces 3 minutes on each side or until ham is crisp; remove to a plate. To the same pan add remaining EVOO, a turn of the pan, celery, carrot, onion, chili and garlic. Season with salt and pepper, and cook partially covered until soft, stirring frequently 10-12 minutes. Stir in tomato paste, cook 1 minute then add wine, stock, tomato purée, beans and basil. Set chicken back into pan and simmer 10 minutes more.Serve with crusty bread for mopping.