Ritz Cracker Chicken Breasts (with video link)

This is a super easy meal to throw together and quite yummy, try it tonight!

Link to my YouTube "making of the recipe" video:  https://youtu.be/bPSc5pif_Jc

 Ingredients:

1 c. crushed Ritz crackers (about 1 sleeve)

1/2 tsp. garlic salt

1/4 tsp. coarse ground black pepper

1 egg, beaten

~4 skinless, boneless chicken breasts, around 3/4"-1" thick (if yours are thicker, either slice through horizontally, pound to thin out, or increase baking time)

1/2 c. butter, cut in "large pats"

 

Directions:

 

1. Heat oven to 375°F.

 

2. Combine crushed crackers, garlic salt, and pepper in a shallow dish.

 

3. Place beaten egg in a separate shallow dish.

 

4. Dip chicken breasts to coat all over in beaten egg, then dredge to coat in the cracker mixture.

 

5. Place coated chicken breasts in a 9" x 13" baking dish. Distribute the butter pieces all over the dish, with some to the sides and some on the chicken.

 

6. Transfer to oven and bake for 45 min or until no pink remains in chicken. Serve and enjoy!

Roast Spatchcock Chicken

Outstanding! This was my first time (and my mom's first time) to try the spatchcock method for preparing a roast chicken...and we did great! You do need a very sharp pair of poultry shears to do this properly. Highly recommend trying it, the chicken comes out so moist and tender! We served this with this recipe for leeks with pine nuts (which is equally yummy :))

 

Original recipe credit: https://www.foodandwine.com/recipes/herb-roasted-spatchcock-chicken

Recipe below contains my modifications.

Ingredients:

 

1 whole chicken (6 lb.)

1 1/2 T. olive oil

kosher salt, to taste

freshly ground black pepper, to taste

1 1/2 T. chopped fresh oregano

1 1/2 T. chopped fresh thyme

1 T. chopped fresh rosemary

6 garlic cloves, crushed 

Directions:

1. Heat oven to 400°F.

 

2. To spatchcock the chicken, cut along each side of the backbone and remove it. Turn the chicken over (breast side up) and press down on the breastbone to flatten the chicken. 

 

3. Place the chicken on a large, rimmed baking sheet. Rub the chicken all over with olive oil.

 

4. Season chicken all over with kosher salt and pepper. Rub the herbs all over as well.

 

 

5. Tuck the garlic underneath the chicken. Transfer chicken to the oven. Roast for 1 hour 15 minutes, or until cooked through.

 

 

6. After removing from oven, let chicken rest for at lest 10 minutes before serving. Enjoy! 

 

Skillet Lasagna

Yum and more yum! This is one of our favorite recipes, super delicious, have made many times now and highly recommend!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/prltveUs8gw

Original recipe comes from a magazine-book that I got long ago called "Perfect Pasta". 

Recipe below contains my modifications.

Ingredients:

1 lb. ground Italian sausage (recommend Johnsonville 'hot')

1 c. chopped yellow onion (1 large or 1 1/2 medium)

2 large garlic cloves, minced

1 large can (28 oz.) crushed tomatoes

1 c. chicken broth

1/4 tsp. Italian seasoning

pinch of red pepper flakes

1/4 tsp. coarse ground black pepper

salt, to taste (I would guess around 1/4 to 1/2 tsp.)

8 oz. (dry weight) mafaldine or broken up lasagna noodles

8 oz. fresh mozzarella, divided: cube 3 oz of it, slice the rest in rounds

3/4 c. whole milk ricotta

1/2 c. grated Parmigiano-Reggiano, divided

 

Directions:

 

1. In a large, oven-proof and broiler-safe skillet, brown the Italian sausage over medium to medium-high heat. Cook, breaking into small crumbles, until no pink remains. If there is a lot of rendered fat, blot it out with a paper towel or strain out.

 

2. Leave Italian sausage in the skillet and add the onion. Cook for 3-4 min, then add the garlic and cook for 1-2 more min.

 

3. Stir in the crushed tomatoes, followed by the chicken broth, then the Italian seasoning, red pepper flakes, salt, and pepper. 

4. Add the dry mafaldine and stir to mix in/coat, bring back to boiling. Once boiling, cover, lower heat to keep at simmer, and cook for 10 minutes.

 

5. Heat oven broiler on HI.

 

6. While broiler heats, uncover the skillet, remove from heat, and stir in the 3 oz. of cubed mozzarella, the ricotta, and 1/4 c. of the Parmigiano-Reggiano.

 

7. Top with the remaining 5 oz. of sliced mozzarella and remaining 1/4 c. of Parmigiano-Reggiano. Transfer to oven and broil until cheese starts to brown a bit, around 4 min. Let rest for a few minutes before serving. Enjoy! 

Scallops in Prosciutto Sauce with Asparagus

10+/10, excellent! Made with mom, everyone loved it!

 

Original recipe credit: https://www.foodandwine.com/recipes/asparagus-scallops-browned-butter-and-prosciutto

Recipe below contains our modifications.

Ingredients:

1 lb. green asparagus, bottom ends trimmed off

3 1/2 T/ unsalted butter, divided

1 oz. thinly sliced prosciutto, cut crosswise into 1/2" wide strips  

1 lb. sea scallops

salt and freshly ground pepper, to taste

1/2 tsp. finely grated lemon zest

2 T. fresh lemon juice

1/3 c. chicken stock

 

Directions:

 

1. Bring a medium pot of salted water to boil. Add the asparagus, adjust temperature to keep at almost boil and cook for 8 minutes. Use tongs to transfer the cooked asparagus to a colander. Leave the pot of water simmering.

 

2. Meanwhile, in a large skillet over medium-low to medium heat, melt 1 T. of the butter. Add the prosciutto and cook until starting to crisp (around 4-6 min). Transfer the cooked prosciutto to a plate.

 

3. Add 2 T. of the butter to the skillet and increase heat slightly. Once the butter has melted, add the scallops and season with salt and pepper (go easy on the salt, as the prosciutto will already have a good amount). Cook for around 2 min (or until browned) per side. Transfer scallops to a plate.

 

4. Add the lemon zest to the skillet and cook for around 30 seconds. Stir in the lemon juice, then the chicken stock. Cook, stirring and scraping up the fond, until slightly reduced (around 3 min.)

 

5. Cut the heat, leave on the burner, and swirl in the remaining 1/2 T. of butter. Return the scallops, along with any juices, to the skillet, as well as the prosciutto. Stir to combine/coat.

 

6. Return the asparagus to the simmering water briefly, just to reheat through. Plate the asparagus, topped with some scallops and sauce. Enjoy!

Ziti with Vodka Sauce

Made at mom's (well, she made it after we discussed modifications). Super delicious, definitely have to make again!

 

Original recipe credit: https://www.foodandwine.com/baked-ziti-with-shortcut-vodka-sauce-8773570

Recipe below contains our modifications.

Ingredients:

8 oz. uncooked ziti

olive oil

3 links hot Italian sausage (12 oz.)

1 medium or 1/2 large yellow onion, finely chopped

2 large garlic cloves, thinly sliced

3 T. tomato paste

1/2 c. vodka

24 oz. jar marinara sauce (we used Mezzetta Marinara)

3/4 c. heavy cream

2/3 c. freshly grated Parmesan, divided

8 oz. whole-milk ricotta, divided

8 oz. shredded low-moisture whole milk mozzarella cheese, divided 

 

Directions:

 

1. Cook ziti according to package directions for al dente. After draining, rinse pasta and return to pot. set aside.

 

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the Italian sausage. Cook, breaking up into crumbles, until slightly browned (around 4-6 min.)

 

3. Reduce heat to medium. Add the onion and garlic. Cook, stirring often, until softened (around 4 min.)

 

4. Add tomato paste and cook, stirring often, for around 2 min.

 

5. Deglaze pan with vodka, stirring, cooking, and scraping for around 1 min. 

 

6. Stir in the marinara sauce and cream. Bring to a simmer over medium-low, then keep simmering for 10 min. Meanwhile, heat oven to 375°F.

 

7. Remove from heat, then stir in 1/3 c. of the Parmesan. 

 

8. Pour around 1/3 of sauce into pot with reserved cooked ziti and stir to coat.

 

9. Spread around 1/3 of sauce over bottom of an 11" x 7" baking dish. Top with half of the ricotta, dolloping evenly over the sauce.

 

10. Layer half of the pasta evenly atop ricotta dollops layer. Top with half of the mozzarella.

 

11. Layer with the remaining half of pasta mixture, followed by remaining vodka sauce.

 

12. Top with remaining mozzarella and Parmesan. Transfer to oven and bake for 30 min. Let rest for 5 min. prior to serving. Enjoy! 

Homemade Pizza (with video link)

Happy National Pizza Day! To celebrate, how about trying this homemade pizza dough? It's delicious!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/sBEGCzKs8vY

Original recipe credit: https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe

Recipe as presented below contains my modifications. 

Ingredients:

1 T. sugar

1 T. instant yeast (or active dry yeast)

1 T. salt

2 c. water (95-105°F)

2 T. olive oil (optional)

660g (5 1/2 c.) unbleached all-purpose flour (you may need slightly more)

2 T. King Arthur pizza seasoning (optional)

pizza sauce and toppings

 

Directions:

 

1. Add the sugar, yeast, salt, and oil to the water. Stir to dissolve/combine (it will not really fully 'dissolve', will look more like an oily mixture of sorts (see the video)). Set aside.

 

2. Put the flour in a large bowl and add the pizza seasoning, stir to combine.

 

3. Pour the yeast mixture into the bowl and begin mixing with a spoon. Once it starts to become a shaggy dough, switch to kneading together to combine. If it is not coming together, add a little bit of flour at a time until you have a dough forming.

 

4. Place dough on a floured surface and knead for 7-10 minutes, until a smooth and elastic dough consistency is achieved (should easily form into a ball and hold shape).

 

5. Place dough in a lightly greased bowl and cover it. If you have a 'bread proof' setting on your oven (like I do), turn that on and pop it in there for 15 minutes, then shut off the setting and leave it there for 45 more minutes (1 hour total). Otherwise, let proof at room temperature for 1-2 hours, until it has doubled in size. 

 

6. Heat oven to 450°F.

7. Press into the dough to gently deflate it, then divide it into 3 or 4 portions (depending on how thick of crusts desired and size of your pizza pans; I went 3, as we have pans that are 13" and bigger).

 

8. Lightly oil your pizza pans, then press/work the dough to an even thickness all over, until you have reached the thickness you desire.

 

9. Top with pizza sauce and toppings of your choice. Transfer to oven and bake for 15-20 minutes (longer for thicker crusts and/or more toppings).

 

10. Upon removing from oven, transfer to a cooling rack to cool for 10 minutes before serving. Enjoy!

Rosemary Cheddar Bread

Time for baking some bread! This is a tasty one, albeit a bit on the salty side; I will opt for a mild cheddar next time I make it. It is very good dipped in marinara sauce.

Link to my YouTube "making of the recipe" video: https://youtu.be/roBOmLv3JXI

 

Original recipe credit: https://www.kingarthurbaking.com/recipes/rosemary-cheddar-cheese-bread-recipe

Recipe below contains my modifications. 

Ingredients:

for the rosemary dough--

 

170g (1 1/2 c.) golden wheat flour

2 tsp. baking powder

1 T. dried rosemary

1/2 tsp. sage

1/4 tsp. salt

1 large egg

1/2 c. milk

3 T. butter, melted (next time I would use unsalted)

 

for the cheddar dough--

 

180g (1 1/2 c.) unbleached all-purpose flour

1/4 c. Better Cheddar cheese powder

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/2 tsp. black pepper

1 large egg

3/4 c. milk

3 T. butter, melted (same note as above)

113g (1 c.) grated or shredded cheddar cheese (I would go mild next time)

 

Directions:

1. Heat oven to 350°F. Grease a 9" x 5" loaf pan and set aside.

 

2. Make the rosemary batter: In a medium bowl, whisk together the golden wheat flour, baking powder, rosemary, sage, and salt. Set aside.

 

3. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, stirring only until just combined (batter will be stiff).

 

4. Make the cheddar batter: In a medium bowl, whisk together the all-purpose flour, cheese powder, baking powder, salt, cayenne, and black pepper. Set aside.

 

5. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, along with the cheddar cheese, stirring until just combined.

 

6. Assemble the loaf: Use a cookie scoop to make ping pong ball size scoops of the cheese batter. Place across the bottom of the loaf pan, leaving space between each for a checkerboard pattern. Repeat with the rosemary batter, filling in the spaces between the cheese scoops. 

7. Repeat with a second layer, reversing the order so that alternate dough types are on top (cheese scoop on top of a rosemary scoop and vice-versa). You may end up with one scoop of cheddar on top of cheddar at the end (like I did in the video).

 

8. Transfer to oven and bake for 45-50 min, until nicely browned on top and toothpick inserted in center comes out clean. 

9. After removing loaf from oven, let it cool in pan for 30 minutes before carefully turning it out to cool completely on a rack. Once cooled, slice up and enjoy!