Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Chicken Parmesan December 30, 2013

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Chicken Parm is a super simple and really delicious meal. If you’ve already made your sauce, you’re halfway there! Many times I have a ton of sauce left over and I always freeze it. Then I can keep it for long periods of time and not over-sauce my husband. He’s not a huge fan of pasta so I have to figure out ways to switch it up and pace myself because I could totally eat sauce and pasta every day. This week, I chose to make chicken parm with my leftover sauce. I have never made it for my husband so I knew he would love it and enjoy not having the same old thing. My best friend was more than willing to join us for this dinner, thankfully she shares my love of food, unlike my husband, so we can bond over calories. She’s great because she always helps me cook and clean and it’s definitely always nice to have some company in the kitchen. Back to the chicken, I also enjoy having Veal Parmesan, which can be easily switched out in this recipe. There are very few steps and regardless which way you go the end result is fantastic. Good luck!

Ingredients:

1 LB Chicken Breasts, or as much or little as you need for your family

Homemade Sauce

Mozzarella Cheese

Eggs

Bread Crumbs

Salt and Pepper

Directions:

Clean fat from chicken breasts.

Dip chicken breasts in egg seasoned with salt and pepper and then bread crumbs.

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Fry in a saute pan in oil until golden and cooked through.

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Place in sheet pan and cover with sauce.

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Sprinkle with cheese and bake at 400° until cheese is melted and browned.

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I served with angel hair on the side.

That’s it!

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Homemade Meat Sauce

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I grew up in an Italian family who owned a restaurant and the staple of most of our dinners was tomato sauce. I think I have had store bought sauce once in my life as a guest in someone’s home. Honestly, I wouldn’t be shocked if there was meat sauce running through my veins instead of blood. The first time I ever made sauce, I didn’t glance at a recipe or even ask anybody how to do it. I made it just like I watched my grandmother, grandfather, and mother make for years. I hope everybody takes the extra few steps to make homemade sauce for meals instead of store bought sauce, because it really does make a huge difference and it doesn’t take very long. I have to say though, It’s not 100 percent homemade because I do start with canned sauce and add my own flavors and spices. Some people may not consider it homemade, but I do because it’s not straight from a jar. I guess you could call it cheating! I love this sauce, every time my mother or I makes it I always have to grab a bowl of it and eat it like soup! It’s so flavorful and perfect for any type of pasta. Of course you can omit the meats if you want plain sauce and many people enjoy peppers or other types of meat in their sauce. This is how my family loves it, but feel free to spice it up with your own favorite ingredients as well!

 

 Ingredients:

1LB Ground Beef
2-4 Sausage Links, I like to use hot Italian sausage.
2-3 Medium Onions
2 Cans Hunts Tomato Sauce
1 Can Hunts Diced Tomatoes
1/2 Can Tomato Soup
2 Tbsp Minced Garlic
1 Tsp Onion Powder
2 Tbsp Red Pepper, sometimes I use more and sometimes less depending on how hot I feel like having it.
1 Tsp each Oregano, Rosemary, Thyme, and Basil

Directions:

Brown beef and sausage with onions in large pot. Add cans of sauce and bring to a slow boil. Add spices once boiling, cover and let simmer for about an hour. You can add anything you want and any spices you like.

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Mom’s Lasagna November 19, 2013

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This recipe is simple and delicious. My mom passed it on to me and she got it from her mom and so on. The best part about Lasagna is that you can add whatever you like whether it’s pepperoni, sliced sausage, hamburg, spinach, or anything you want at all. The homemade sauce is the best part, however some people just don’t care to make it themselves. I assure you, it really makes the flavor uniquely better. I’ll be sure to add the recipe for the sauce as soon as possible, it’s really very easy and I always have plenty to freeze for later. In this particular Lasagna I added sliced sausages in the middle and pepperoni on the top. Sometimes I switch it up and add different things, but this is by far my favorite way!

Ingredients:

Tomato Sauce ( I use meat sauce, this is entirely up to you)

2 Boxes Lasagna Noodles

2 LBS Ricotta Cheese

2 Eggs

1/2 C Parmesan Cheese

1 TSP Parsley

1 TSP Garlic Powder

1 LB Shredded Mozzarella Cheese

Salt and Pepper

Ingredients:

Mix ricotta, eggs, Parmesan, parsley, garlic powder, salt and pepper, and 1/3 of mozzarella in large bowl. Spoon sauce into lasagna pan and begin layers. Layers are as follows:

Sauce

Noodles

Ricotta

Sprinkle Mozzarella (sometimes I mix it with shredded cheddar as well)

Noodles

Sauce

-This is the layer you can add anything under the sun. Once I spread the sauce I layer the sliced sausages, my mom likes to put spinach and sometimes meatbals or other types of meat.

Sprinkle Cheese

Noodles

Ricotta

Noodles

Sauce

-Here I top it with pepperoni

Sprinkle cheese

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It seems difficult to remember, but think about it as a sandwich. Each layer is divided by noodles and the ricotta is like the bread with sauce in the middle.

Now that you’ve assembled the layers, you will want to gently cover it with foil and bake at 350° for 30 minutes, then remove foil and continue baking for an additional 15 minutes. I’ve made this before to bring to work and sometimes I will bake it for the 30 minutes and stick it in the fridge over night, then I’ll do the uncovered 15 minutes the next day so it’s hot, but not overcooked. When I do it this way I have to do it for around 20-25 minutes the next day where it’s starting out cold rather than hot from baking the first time.

I like to let it sit for a few minutes before cutting so it can set. It makes it a little easier to work with.

Enjoy!

 

Italian Garlic Pasta November 18, 2013

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As an Italian, anything with garlic tastes good to me. My family has always made these HUGE fantastic meals full of garlic and tomato sauce and by the end of the 17 delicious courses you feel like you are going to bust. Now, as an adult who married someone that doesn’t really like pasta and doesn’t really care for tomato sauce, I’m wishing it was socially acceptable to force feed my husband. With all these delicious Italian recipes passed down through the years I’ve been itching to make every single thing I can that includes garlic or sauce…Here is something I know everybody will love. It’s got the delicious roasted garlic butter, which is always a hit, and if there’s any question of how to properly roast the garlic, I will link back to my post on how to do it. It’s very easy if you know what you are doing and totally worth it. Most of the ingredients in this are really to your own taste as to how much you add. I never measure, so the ingredients are approximate and you will need to adjust to your liking. I personally like a strong garlic taste and a little less Parmesan, however the original recipe was the opposite.

Italian Garlic Pasta

Ingredients:

1 box Elbow Macaroni

1 1/2 – 2 Sticks Butter

1 TBSP Lemon Juice

1/2 C Parmesan Cheese

Several Cloves of Roasted Garlic, I roasted two heads of garlic and and used 5-10 large cloves to get the taste I wanted. This part is entirely up to you as to how garlicy you want the garlic butter, which will be the base for the dish.

Directions:

Roast garlic.

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Cook macaroni until tender.

Mash garlic cloves and softened butter together in large bowl until mixed well.

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Once butter is to the desired taste, add a small amount of salt and pepper, lemon juice to taste, and pasta. Top with Parmesan and mix well. You may add more or less Parmesan to taste.

That’s it! Enjoy!

 

Bacon Cheeseburger Soup November 7, 2013

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I’ve noticed in the ever popular Cheeseburger Soup recipes that each has some odd ingredients. I don’t recall ever eating a cheeseburger with carrots or celery in it. I am aware of the fact the the potatoes are not in a normal Cheeseburger either, however you do typically have a side of fries…In saying this, I feel that potatoes are not an odd addition to an otherwise delightful bowl of soup. I wouldn’t eat this without potatoes because they definitely make it better. Celery and Carrots, on the other hand, do not sound appetizing to me in this so I removed them and added Bacon. I feel like Bacon is an excellent addition to a cheeseburger. This soup is delicious, at first glance I was a little bit leery of the ingredients, but decided to give it a shot. Since then, I’ve made it four times and I’m delighted to say it’s the best soup, (next to Olive Garden’s Zuppa Tuscana, of course) I have ever had.

Bacon Cheeseburger Soup

Ingredients:

1-2 lbs Ground Beef

1/2-1 lb Bacon

2 Large Onions

4-6 Red Potatoes

64 OZ Chicken broth ( I use one 32 oz box of Swanson chicken broth and then mix one more with Better Than Bouillon)

1 Large pkg Velveeta Cheese

1/4 C Milk

1/4 C Flour

4 TBSP Butter

Approx. 1 TBSP each Onion Powder and Garlic Powder

Red Pepper, Salt and Pepper to taste

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Directions:

Chop onions, break up beef, and chop bacon finely. Cook all together in large pan until beef is browned and bacon is crispy.

Cube potatoes and boil until soft.

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Turn crockpot on high for 4 Hours and add cooked beef, onions and bacon. Add chicken broth, spices, and cubed Velveeta. I usually use a whole package, this is entirely up to you as to how cheesy you like it. I usually start out with half of the package and go from there.

Let heat until potatoes are done and then add potatoes as well. Let Velveeta melt and then add milk. Continue to add Velveeta as desired, Then make a roux in a smaller pot with 1/4 flour and 4 TBSP butter. (To make a roux, melt butter, add flour, boil and stir until thickened.)

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Once the roux is thickened, add to soup and then let soup sit until all cheese is melted. Stir occasionally. I like to serve this soup with some really good bread and garlic butter. I usually get either french baguette or ciabatta bread. Many people add a dollop of sour cream to each bowl. If I have it on hand I do and if not I eat it as is. This is entirely up to you, it’s fantastic either way! Enjoy!

 

Papa’s Famous Chili October 9, 2013

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When we were little my grandfather watched us a lot while my parents tended to the restaurant. He was always burning memories into our brains. Of the many wonderful memories I keep of him, his Chili is among the favorites. I always requested his ‘special’ Chili when I had friends over and even in the dead of summer. He added rice, which a the time seemed incredibly unusual, and taco seasoning. The flavor was so wonderful and rich and everybody always loved it. Unfortunately, I never did get the exact recipe since I was so young when he passed away, but luckily I remembered his secret ingredient and my grandmother conjured up the rest of the recipe as best as she could remember. I’ve never heard of anybody using taco seasoning in Chili, but man does it add some serious flavor!! Everybody knows Chili is a Fall favorite. As soon as the leaves start to change and the chill of Fall starts to move in, everybody starts craving warmth. It seems like as soon as it cools down Chili starts becoming a popular item at every restaurant and in every home. I thought this was a good recipe to add to my collection since I’ve made 2 batches already since Fall started and now that I am thinking about it I might just have to make another! I hope everybody will enjoy this Chili as much as my family always has, and will continue to.

Papa’s Famous Chili

Ingredients:

3 Cans Hunts Sauce

1 Small Can Hunts Diced Tomatoes

1 Can Red Kidney Beans

2 Cans Black Beans

1-2 LBS Ground Hamburg ( However much you like, I used 1 1/2 lbs for mine)

2 Large Onions Chopped to desired size

Approx. 2 TBS Minced Garlic

1 Package Old El Paso Taco Seasoning

Red Pepper Flakes to desired Heat level

Approx. 1 TBS Each Garlic and Onion Powder

I also added some hot sausage, your preference what other meats and veggies you add.

2 Cups Rice

Directions:

Cook meat, garlic, and onions. Add remaining ingredients to crockpot. Add in small amounts each to be sure it is mixed well and not too much for your crockpot. I think I have a 7 quart, and this recipe was right to the top and difficult to stir well. I left it on medium heat for 4 hours. Season to taste, feel free to add any other seasonings desired throughout cooking. I like to experiment a little with my Chili!

Cook rice on side, add to crockpot before serving or serve separately.

 

Crockpot Juicy Lemon Chicken and Vegetables October 1, 2013

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This dish was sort of a last minute thought that I just threw a bunch of stuff in the crockpot and let go. It turned to to be delicious and easy and I didn’t need to buy anything! I love that! A little back story, we raised chickens for the first time this summer and nobody told us we were supposed to hang them to tenderize before freezing after they were slaughtered. The meat was so tough and awful it was difficult to eat. I have been desperately trying to come up with ways to cook the chicken we have and make it tender and moist. So far I have come up with cooking low and slow with PLENTY of liquid. When you make this, you can pretty much throw in whatever vegetables you want or have around, I just happened to only have carrots and onions. Also, When I made this I did not measure and I typically don’t measure anything so the amounts are approximate. I used a whole frozen chicken for this, however the chicken was the smallest at  just over 2 lbs.

Ingredients:

1 Whole Chicken (2-3 lbs)

1 1/2 32oz Box Chicken Broth

1 TBSP Oregano

1 TBSP Rosemary

2 TBSP Minced Garlic

2 Lemons, Sliced

1/8 C Lemon Juice

Carrots, Peeled and Cut to Desired Size

Onions, Chopped or Sliced

Salt and Pepper to Taste

 

Directions:

I used frozen chicken, so I put that and the chicken stock and lemon juice in first and turned the crockpot on high. I added the spices once it started to warm. Once all the spices were in I started peeling the carrots and chopping the onions and lemons. I added the lemons first and then waited about an hour to add the onions and carrots. Once everything was in I covered it and set the crockpot for 6 hours on high. If the chicken is not frozen I would probably use the medium setting at first. After about 4 to 5 hours I checked on it and the chicken was fully cooked so I put it on warm/low for the last hour before my husband came home. The chicken was very flavorful and perfectly cooked, falling off the bone. I have never had chicken fall off the bone and be so tender and juicy. Andrew thought it was great and we definitely will be having this again!

 

 
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