I love collecting recipes from family and friends and I try to cook a new one every week! I am slowly trying to replace all my unhealthy recipes with natural ingredients :) Here are some of my favorites:
Saturday, February 13, 2010
Chicken Parmesan -- new recipe review
Ingredients:
1 Tbs. butter, coconut oil, or olive oil
4 big chicken breasts
2 eggs
1 cup bread crumbs ( I just crumbled some day old bread that I had made)
2/3 cup Parmesan cheese
2 tsp Italian seasoning mix
1/2 cup all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
Mozzarella cheese
Marinara Sauce
angel hair pasta or spaghetti squash
Directions: Melt olive oil, butter, or coconut oil in a sauce pan on med. heat. In a bowl, combine salt, pepper, and flour. Beat the 2 eggs in a different bowl. In a third bowl, combine Parmesan, bread crumbs, and Italian seasoning. Dip chicken in each bowl, coating thoroughly. Fry in a pan until a nice, crunchy coating has formed. Place chicken breasts in a buttered dish. Cover with marinara sauce and top with mozzarella cheese. Bake at 350 for 20-30 minutes, until chicken is thoroughly cooked. Serve over pasta or spaghetti squash.
Friday, February 12, 2010
Make-Ahead Meatballs -- new recipe review
- 3 eggs from pastured hens
- 1 small onion, chopped (or half a large one)
- 1 1/3 C. bread crumbs (or cooked brown rice)
- 2 1/4 tsp. salt
- 1 1/2 tsp. Worcestershire sauce
- 1 Tbsp. Italian herb blend
- 1/4 tsp. pepper
- 3 lbs. grass-fed ground beef
Preheat oven to 400F. In a large bowl, beat the eggs. Add the next six ingredients and mix well. Finally, add the beef and mix well. Shape the meatballs into one inch balls (should make approximate 100 meatballs). Place in single layers on ungreased 1-inch deep baking pans and bake at 400F for 10 minutes, until done.
Drain the fats and store for later use or (heaven forbid!) discard.
Once the meatballs and pans have cooled to the touch, place the meatballs (tray and all) into your freezer to “flash freeze” them. After they’ve frozen, remove the meatballs from the trays and transfer to plastic freezer storage bags or other freezer storage.
Keep stored in freezer and remove only as many meatballs as you need at a time. You can thank the flash freezing for that. It helps each meatball hold its individual shape and not stick to the other meatballs around it. This way, you can remove as few or as many meatballs as you need for whatever you’re serving up.
Reheat make ahead frozen meatballs on the stove, in sauces, or in the oven (350F for 20 minutes).
Enjoy!
Friday, February 5, 2010
Salmon Pesto Pasta -- new recipe review
Ingredients
* 1 (8 ounce) package uncooked spaghetti
* 1 1/2 tablespoons olive oil
* 1 cup chopped sweet onions
* 3 green onions, finely chopped
* 2 tablespoons prepared basil pesto
* 2 (6 ounce) cans salmon, drained and flaked
* 1/2 cup Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a skillet over medium heat. Stir in the onions, green onions, and pesto. Cook until tender. Mix in salmon, and cook until heated through. Stir in 1/2 the Parmesan cheese, and continue cooking 5 minutes. Toss with the cooked pasta, and sprinkle with remaining Parmesan cheese to serve.