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Recipes
Parmesean crusted chicken
By Melpat09
Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread ...
- 1/2 cup Hellmann's or Best Food's Real Mayonnaise
- 1/4 cup shredded Parmesan cheese
- 4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight or about 5 ounces per breast
- 4 teaspoons Italian seasoned dry bread crumbs
Spicy Chicken Breasts
By Melpat09
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground bl...
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon ground cayenne pepper
- 1 tablespoon ground black pepper
- 4 skinless, boneless chicken breast halves
Easy meatloaf
By Melpat09
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 pounds ground beef
- 1 egg
- 1 onion, chopped
- 1 cup milk
- 1 cup dried bread crumbs
- salt and pepper to taste
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 1/3 cup ketchup
Tomato, Basil and Cheese Baked Pasta
By Melpat09
Bring a large pot of water to a boil and salt the water
- 1 pound small shell pasta
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 3 large cloves garlic
- 1/2 small to medium yellow onion
- 1 (28-ounce) can crushed Italian tomatoes, any brand
- 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
- Salt and pepper
- 1 cup store bought basil pesto sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/2 pound fresh mozzarella
Pasta with Pecorino and Pepper
By Melpat09
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits
- 1 tablespoon whole black Tellicherry peppercorns
- Kosher salt
- 1/2 pound dried Italian egg pasta, such as tagliarelle
- 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh parsley leaves
Linguine with Shrimp Scampi
By Melpat09
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Garlic Roast Chicken with Rosemary and Lemon
By Melpat09
Preheat oven to 450 degrees F
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Mac and Cheddar Cheese with Chicken and Broccoli
By Melpat09
Place a pot of water on to boil for macaroni
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breast tenders, chopped
- Salt and pepper
- 1 small onion, chopped
- 1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
- 2 1/2 cups raw broccoli florets, available packaged in produce department
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 cups whole milk
- 1 cup chicken stock
- 3 cups yellow sharp Cheddar
- 1 tablespoon prepared Dijon mustard
Chicken Enchiladas with Cayenne PepperSauce
By Melpat09
Preheat the oven to 275 degrees F
- 8 soft corn tortillas
- Filling:
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
- Sauce:
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
- 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Chicken Sausage, Pepper and Onion Pasta Fake-Bake
By Melpat09
Place a pot of water on the stove to boil for pasta
- 1 pound rigatoni
- Salt
- 1 pound cooked chicken sausages
- 3 tablespoons extra-virgin olive oil, divided
- 1 green or red bell pepper, seeded and sliced
- 1 cubanelle pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 to 4 cloves garlic, chopped
- Ground black pepper
- 1/2 cup dry white wine or chicken stock, a couple of glugs
- 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
- Handful chopped flat-leaf parsley
- 1/2 cup fresh basil, 10 leaves, torn or shredded
- 1 cup ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table