My Cuisine To Bake And Cook

Shortcut Lemon/Strawberry Tart! The right dessert to compliment your meal. :).

I was glancing thru my yearly calendar (my present one has recipes on the back of each month). Yippee!! I think it's pretty neat and the dessert I am making today I am proud to say looks very similar to the one that was pictured. I made a few changes to make it a quick and easy recipe. Your gonna love this easy recipe! Enjoy! Lemon lovers rejoice!!!!<3 We love lemon desserts for sure.

Here's my version:

1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine melted
3 T sugar
1- 21oz. can Comstock Lemon Creme Pie Filling**
1 pkg. fresh strawberries sliced

Soften butter in microwave for about 15 seconds. Remove from microwave and add sugar and graham cracker crumbs. Mix with fork until blended. Pour crumbled mixture into a tart pan, pie pan or as I did this time a springform pan. Press on bottom and depending on pan you can press up on the sides.

** I did not with the springform pan. Place in refrigerator until set about 15 minutes or bake for 8 minutes at 350 degrees and cool. Refrigerated method is super easy...**Feel free to use store bought filling.

I made my crust , topped with Lemon Creme Pie filling and refrigerated overnight. Topped with strawberries the next day (today) and served with a dollup of whipped cream.

P.S. You can easily use a pre packaged graham cracker or regular crust to save time.

Great Recipes from my kitchen to yours!! Breaded Chcken Cutlets

One of the dishes my mother- in- law was noted for was her special chicken cutlets. Surprisingly she did not cook all Italian meals. She also made the best eye rounds roasts for hot roast beef sandwiches. I don't have her exact recipe but one thing I remember is that she filleted them so thin which at the time impressed me big time. I tried very hard to filet them thin. A very sharp knife is important but watch your fingers please! This special meal is for my hubby. Here's hoping they are a little like hers were.

Happy Cooking from my kitchen to yours,

M.J.

I used two boneless chicken breast cutlets. I have a great knife(I think was supposed to be for slicing tomatoes)
and filleted them.( you'll get four pieces)
1 egg beaten(I added some salt and pepper)
1 cup Panko Bread crumbs(I thinking my mother- in- law used seasoned bread crumbs)
1/2 tsp. dried parsley
1/2 tsp. Italian cheese

Dip chicken in egg and then bread crumbs..Put 4 tablespoons olive oil or canola in skillet and warm. Add breaded chicken. Fry slowly until golden brown. Note: this next step can be left out if your chicken breasts were sliced very thin). Transfer cutlets to baking dish and baked 325 degrees (covered)for about 20 minutes..

I served the cutlets with mashed potatoes, corn and applesauce. (That's the way my mother in law served them!) HAPPY COOKING!

6/30/11
8/7/13

A few online tips for your information! List #1

Several of my Facebook followers have mentioned they love my online tips. Everyday useful and helpful ideas to help make your baking, cooking and everyday life a bit easier.

Here are some online tips that I have accumulated over the past year or so. I try to update the list every so often. I hoping you find these useful.. Copy and paste these for your convenience.

1. To make absolutely scrumptious mashed potatoes add a big spoonful of mayonnaise before you add butter or milk. Then use less butter and milk than normally.

2. Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.

3. Corn in the microwave... Nuke corn for two or three minutes on high with just the water that clings to the kernels after you rinse them off.

4. When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in.

5. When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used.

6. Put tomatoes which are not quite ripe into a paper bag and store on your kitchen counter for a day or two. A ripe tomato is going to smell like a tomato.

7. Another calorie saving trick is to substitute Miracle Whip at 35 calories a tablespoon or mustard at 15 calories a tablespoon for mayonnaise which weighs in at 100 calories a tablespoon.

8. Be gentle with sweet onions. They can bruise more easily than a sturdier yellow onion.

9. Because the refrigerator is humid, storing herbs and spices there is not OK. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

10. Good Feng Shui for the kitchen: Get rid of clutter. Clutter contributes to financial logjams and cash flow problems. Get organized!

Italian Meatloaf! Tonight's easy meal :)

Today I am trying to be very good in my food choices again. I know I tend to repeat myself in that area. lol. In a effort to take off a few pounds I am trying very hard to cut back on carbohydrates. They are my weakness!!! I am going to cut back and but not eliminate them. Makes sense to me, hopefully you too!

I added some fresh strawberries to our salad for a summer flair.

Happy Cooking!

Italian Meatloaf!

1 lb. + beef, pork, veal or meatloaf mix** (this time I used more veal and pork and a little beef)
1/2 cup Progresso Garlic and herb breadcrumbs(love them)
*note other breadcrumbs can be substituted
1 tsp. salt
pinch pepper
1 large clove garlic minced
1 egg beaten
1/4 cup water
1/2 cup good quality Italian cheese grated
2 T olive or canola oil
1/4 cup marinara sauce for topping

The night before why not prepare mix and wrap to be prepared for your next day lunch or dinner.

Fork in center told me my meatloaf was cooked properly. Juices were clear.

Mix using your hands above mixture adding water as you mix to incorporate ingredients. I suggested 1/4 cup but depending on your meat you may not need as much or maybe a bit more. Judge by how easily the ball forms. You do not want it to be dry . Form into a ball or loaf size. Place in a slightly greased (canola or olive oil) baking dish and bake 350 degrees for approximately 1 hour or more. Test center with fork to see if juices are clear. I did not cover my meatloaf and I used a convection oven so ovens vary. My meatloaf was slightly over 1 lb.

About 15 minutes before serving meatloaf I topped the meatloaf with marinara sauce. **Ketchup can be used as a substitute.

Serve with a tossed salad or seasonal vegetable.

A Blast from the past: A recipe from my Mother-in-law: Chicken Continental

My mother-in-law made this very tasty dish over thirty years ago and I see recipes today with a similar version. I think you can do this on the stove and be just as pleased but not to change her recipe I wrote it as she had it written. She also added grated Italian cheese to top it. It has been my son's favorite from day one when his Nonni made it. Fond memories of his growing up with his Italian grandmother.

I think they only thing Italian about this recipe is the added Italian cheese! LOL

My granddaughter Zoe is visiting and she had asked what her Dad's favorite meal was and I told her.She immediately text him (new generation) to ask him and was totally amazed how I knew he would immediately reply CHICKEN CONTINENTAL. She kept saying to me "I can't believe how you knew" that? I told her mom's remember stuff like that. :). Food memories are unforgettable. Have a great day and make some food memories too!

4 to 6 boneless chicken breasts (cut in 2 inch pieces)
1 stick butter
1 stalk celery chopped fine
1 small onion grated
1 large can or two small cans cream of chicken soup
equal amounts of water
salt and pepper to taste
2 cups minute rice
2 T. grated Italian cheese
Melt butter. Saute butter and onion. Add chicken and cook until lightly browned.

In a large skillet place butter. Over medium heat when butter is melted add onion and celery.. Saute until tender. Add chicken, salt and pepper and cook slowly until chicken is browned. Remove chicken from pan. Place in a dish and cover. To the butter, celery, onion mixture add chicken soup and equal parts of water. Stir to combine and cook until all is smooth. Add chicken and cook for a little while longer.

In a large pyrex pan place chicken. Combine 1 1/2 cups minute rice with chicken soup mixture. Pour over chicken and cover with foil. Place in 325 degree oven and bake approx. 10 to 15 minutes. (until mixture has thickened) Serve immediately.

If desired you can top with grated Pecorino Romano Cheese.

Today it's Stuffed Green Peppers (Meatless Meal)

I know most people are familiar with Stuffed Peppers. Using ground meat or turkey and adding onion and rice is one of the ways I was accustomed to but most times the below recipe was one my Mom and Nana used. It was then and still today MY FAVORITE stuffed pepper recipe. :)

I have shared this recipe before and honestly all my neighbors make this now as an easy meatless meal. I am thanked over and over for suggesting it. Hope you decide to try it.. Enjoy! This recipe serves two. Double or even triple the recipe for your family. Happy Cooking,

Love, <3

M.J.

2 Green Peppers(hollowed out and washed)
1/2 stick butter or margarine
2 large stalks celery (chopped)
1 small onion
1/2 tsp. salt
1/2 to 3/4 cup grated Italian cheese
pinch pepper
1 egg slightly beaten
1/2 cup milk
1/2 loaf Italian Bread(regular bread can be used as well)
1 28 oz. can crushed tomatoes or 1 28 oz can Tomato Sauce

Saute onion and celery in butter until translucent and tender. Break bread into pieces. Add salt, pepper, cheese and milk. Work with hands until well blended..Fill peppers.

In a medium pot on low heat put 4 tsp.oil..Place peppers in pan and cook on low heat until bottoms are slightly browned..Add Tomatoes and cover pot slightly..Cook on medium heat for 1 1/2 hours or until peppers are tender..Serves two..I usually have a little stuffing mixture left so I make meatball size stuffing balls and add to sauce after it has cooked about 1/2 hour..Nice addition..Serve with salad and a few slices of Italian bread for dipping if you would like...

If using crushed tomatoes add

1 tsp. or 2 fresh basil leaves and 1 clove minced garlic..but if using sauce maybe just a pinch of salt and pepper if needed..Happy Baking and Cooking!

1/25/12

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Absence makes the heart grow fonder ❤

Hello everyone :)

I am writing this post while on our way home after a stressful few days with love ones. Our hearts are heavy with concern for two of our family members.

I don't know too often that a family has to deal with illness in both families at the same time with distance being a factor.

We have been away from our home staying in hotels while trying very hard to be a comfort to our families. Traveling is stressful alone and trying to be supportive involves so many emotions. Highs and lows are dealt with on a daily basis.

I hope to be back in my kitchen soon going though my favorite family recipes and sharing them with all my followers ❤

Love and Peace❤

Pesto Pasta Salad

To make an excellent and savory dish it is important to use quality ingredients and that also goes for making pesto. I have lots of basil growing in a pot and won't let one leaf go to waste so today I made my own pesto for this recipe but using quality store bought pesto will do fine so don't let your not having your own pesto stop you. This is a nice summer salad and you can go from start to finish quickly. Enjoy!!

We are going to have this as a meal tonight. I am working hard to incorporate good meals as well as tasty and savory ones.

8 oz. cooked elbow macaroni
approx. 7 or 8 oz. pesto (I cup)
1/4 cup red wine vinegar
1/2 tsp. kosher salt
1 to 2 -15 oz. cans cannelini beans, rinsed and drained
1/2 -5 oz. baby arugula (3 cups) I used Red leaf lettuce
2 oz. shaved Parmigiano cheese(I used Pecorino Romano)
1/4 cup toasted toasted pine nuts (I used walnuts)

Set aside cooked, rinsed and drained pasta. Set aside.

In a large bowl stir together pesto, vinegar and salt. Add beans, cooked pasta, lettuce, half of the cheese and half of the walnuts. Toss well and serve immediately. Top with remaining cheese and walnuts before serving.

Nectarine and Peach Pie!

Fresh nectarines and canned peaches, Why not??

Look at the result! YUM

Playing around with my original recipe that uses all fresh fruit today I was short on nectarines and I had one (1) 15 oz. can of lite peaches so I decided to mix the two and make my usual glaze to make this pie.

Approx. 2 cups sliced nectarines and peaches (Total )

For the crust I used:
1 1/2 cups graham cracker crumbs
3 T sugar
1/3 cup butter softened

Using a pastry blender or fork mix graham cracker crumbs, butter and sugar until blended. Place graham cracker mix in a 8 or 9 inch pie dish and press until pie shell is formed.
Bake 350 degrees approx. 8 minutes. Cool

For the glaze:
**1/2 cup approx. juice from can of lite peaches
add to it enough water to equal 1 cup
3 T cornstarch

**Note: if you like sweeter add 1/4 cup sugar to above or use peaches in syrup.

Whisk liquid and cornstarch until smooth. Add one cup nectarine/peaches and microwave for approx. 1 to 2 minutes. Remove from microwave and stir. Add other cup of nectarine/peaches and microwave in 1 to 2 minute increments until thickened. Cool completely and pour into prepared shell. Top with fresh whipped cream.

So "Chocolately" Zucchini Bread!

A wonderful recipe! I had to re-post and share.

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it. My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolately" and had some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite. It is one of the best for sure!! Enjoy! :)

I must have eaten 4 pieces. I couldn't stop!!

A great cake to use plentiful zucchini

My helpful grandson

Oh so good chocolate chips

It was easy to remove from the pan.

Happy Baking and Cooking from my kitchen to yours,

M.J.

Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)

Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum

8/3/12 original

A great Summer Side dish! Krispy Cauliflower Salad!

I feel as though I have been running on low as far as salads go, so today I decided to put together a few veggies that I had and wanted to use to make this guilt free side salad using fresh cauliflower as the primary ingredient. Adding some diced carrots, chives or green onion as well as red peppers(optional) diced to add color; this salad as a side would be a nice take along salad to a summer cookout.. Why not include this as one of your summer favorites? Enjoy!

1 medium head fresh cauliflower (grated)
1 medium carrot cleaned and diced
Chives chopped
red pepper (diced)

Season above ingredients with salt, pepper, olive oil and white wine vinegar. Toss!! Squeeze 1/2 lemon over mixture and toss and serve.

A nice addition to a Grilled hamburger.

Another idea for Cauliflower!When I was growing up Mom would cook the cauliflower florets to slightly tender and drain (don't overcook) and season the florets with butter and sprinkle some breadcrumbs on top. I loved her way and today I'm trying something I believe she would have never even imagined doing, using raw cauliflower as a salad. lol

Grate with a box grater on the soft cheese side.

I made the salad in a easy to store plastic container.