Saturday, January 30, 2010
Porcupine Balls in Tomato Sauce
Sunday, January 17, 2010
Chicken Parmesan
Thursday, January 14, 2010
Roasted Vegetables with Tri-Colored Pasta
Tuesday, November 17, 2009
Chicken Tortilla Soup
Wednesday, September 2, 2009
Creamy Pork Tenderloin
List of Ingredients
1 pork tenderloin (about 1 pound)
1 egg
1 tbs. water1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper1/2 tsp. garlic powder
1 cup Italian-seasoned dry bread crumbs (I buy these because PLEASE)
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter
1 can cream of chicken soup
1 cup sour cream1/4 cup chicken broth
Cut the tenderloin into about six to eight pieces. Use a mallet or hammer or whatever to flatten the pieces to about 3/4 inch thickness.
Combine egg, water, rosemary, pepper, and garlic powder i
n a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove the pork medallions to a 13 x 9 pan.
In the same skillet, saute mushrooms in butter until tender.Add in a cup of sour cream. Stir in cream of chicken soup.The last step is to add a 1/4 cup chicken broth. Stir all the ingredients together until the sauce is smooth, then pour over the pork.
Cover the dish with foil and bake in a 325 degree oven for one hour.
SO yummy, and the pork was nice and tender, no knives needed!

(photo courtesy of Bigmamablog.com)
Now, for the peach cobbler...
Ingredients
BATTER
- 1/2 cup melted butter
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup room temperature milk
- 1 room temperature egg
FILLING
1 (28 ounce) can sliced peaches, drained --- I used 4 fresh peaches, but 5 would probably be better1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon butmeg
Directions
Melt butter in a 9 x 13 inch pan.
Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.

(photo courtesy of recipzaar.com)
Tuesday, August 25, 2009
Eggplant Parmesan
INGREDIENTS
Serves 8
- Olive oil, for baking sheets
- 3/4 cup plain dry breadcrumbs (or the pre-spiced "Italian Breadcrumbs," and skip the next two ingredients)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and ground pepper
- 2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch thick rounds
- 3 cups (more or less) Tomato Sauce
- 1 1/2 cups shredded mozzarella
- 1/2 cup Parmesan cheese for topping (optional)
DIRECTIONS
Preheat oven to 375 degrees.In a wide, shallow bowl, combine breadcrumbs, spices if using, and season with salt and pepper.
Peel eggplants in stripes (this is to get rid of some of the chewy skin but not all of it, as the skin helps hold the eggplant together as it is fried. If you don't mind the chewiness, just wash the eggplant). Slice into 1/2 inch think rounds.
In a large saute pan, heat 2 tablespoons of cooking oil over medium heat. (On the oil, use olive, vegetable, what have you. If you must, use spray oil, but recognize that the lovely golden crunchy exterior come from being well-fried!)
Dip an eggplant slice in breadcrumb mixture, coating well; slide into hot oil and fry for approximately 5 mins on each side, or until breadcrumb mixture browns. As you remove each slice, place on a baking sheet.
Once you've fried all the eggplant, top each round with a dollop (or more, to your taste) of tomato sauce and some cheese. Put into the 375 degree oven. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Serve with pasta; add extra tomato sauce if desired or just sprinkle some parmesan cheese over the top.
Wednesday, August 12, 2009
Blackened Chicken Pizza

Blackened Chicken Pizza (Paula Deen)
3 teaspoons blackening seasoning, divided (found on the spices aisle)
1 boneless, skinless chicken breast, pounded to 1/4 in. thickness
4 tbs. butter, divided
4 cloves garlic, minced
1 shallot, minced
2 tbs. all purpose flour
1/4 cup white wine
3/4 cup milk
2 tbs. chopped fresh basil
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup fresh spinach leaves
8 slices of bacon, cooked and crumbled
1 cup grated Parmesan cheese.
Pizza crust
Sprinkle 2 tsp. blackening season evenly over chicken breast. In a large skillet, melt 2 tbsp. butter over medium-high heat. Add chicken and cook for 2-3 minutes per side until done. Remove from heat, cool and cut chicken into bite sized pieces.
In a large skillet melt remaining 2 tbsp butter over medium heat. Add garlic and shallot and cook for 2 minutes. Stir in flour, cook for 2 minutes, stirring constantly. gradually whisk in wine and milk. Continue to whisk for 4-5 minutes or until thickened. Stir in basil and remaining 1 tsp. blackening season. Remove from heat.
Preheat oven to 450.
Spread cream mixture evenly over prepared, unbaked pizza crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with spinach, chicken and bacon. Sprinkle another 1/2 cup mozzarella cheese and 1 cup grated parmesan cheese over the top.
Bake for 15-20 minutes or until lightly brown.