Skillet Chicken Parmesan

I have fallen in love with skillet meals. They are usually quick and always delicious. Plus they don't use many dishes which is an added bonus.

I've made this dish at least 5 times this month. I love it because with all the seasonal tomatoes I have been using the ones fresh out of my garden. I have just blanched and peeled them and then I cook them like the recipe and they are amazing. I've also used the can of crushed tomatoes. They are equally good but I love when I can use things I've grown.

Skillet Chicken Parmesan
adapted from Cook's Country

*If you use tomatoes from your garden or whole tomatoes it will have a chunkier end result.
To make fresh bread crumbs pulse 2-3 slices of hearty white sandwich bread in the food processor until finely ground

1 1/2 c. fresh bread crumbs (or store-bought)
3 T. olive oil
1 1/4 c. fresh grated Parmesan
1/4 c. chopped fresh basil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
Salt and Pepper
1/2 c. all purpose flour
4 boneless, skinless chicken breast, halved horizontally
3 T. vegetable oil
3/4 c. shredded mozzarella
3/4 c. shredded provolone


Toast bread crumbs in large skillet over med-high heat about 5 minutes. Transfer to a bowl and toss 1 tablespoon olive oil, 1/4 cup parmesan cheese, and half the basil. In separate bowl combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons oil over medium high heat and add the chicken and cook until golden brown. Transfer to plate and repeat. Reduce heat to medium-low and add tomato mixture. Place chicken back in the skillet and press down in sauce. Sprinkle cheese and cover and cook for 5 minutes until cheese melts. Sprinkle bread crumb all over and enjoy

My Super Amazing Fresh Salsa

I've been making this recipe for year now. I think I got it from my Mom who got it from a missionary that was living with her, who got it from his Mom, who got it from a random person. That is how good this salsa recipe is. Random people share this recipe with other random people. Bonus it is so easy!!

I recently made this for an activity for the church I go to and it was a huge hit. I couldn't believe I hadn't shared it on the blog.

I've tried many different types of tomatoes. Canned, fresh, and store bought. They've all turned out the same. The home canned were a little runnier so drain out a little of the water. When I did fresh I blanched the tomatoes, peeled them and threw them in the food processor with the core and it was great. So use what you have or what works for you.

Also, this is El Pato sauce.







You can find it in the Hispanic aisle and since you only use half the can. I put the leftovers in the fridge in a different container or I freeze it.


Fresh Salsa
adapted from someone

28 oz can whole tomatoes             
4 oz can green chiles                  
1/2 onion, chopped                        

1/2 can el pato sauce
1/4 c cilantro, chopped                                 
1 Tbs. garlic powder                     
1 tsp. salt

1 tsp pepper

1 tbs. fresh oregano

1 whole tomato chopped*

Add tomatoes, chiles, onion, el pato sauce, cilantro, garlic powder, salt, pepper, and fresh oregano to food processor. Pulse until it reaches your desired consistency. Add whole chopped tomato and serve.

Chocolate Zucchini Bread and it's healthy.

I love this time of year. Being able to walk in to my backyard and get fresh vegetables for dinner but I have an abundance of zucchini. I missed one the other day and when I found it it was huge so the only thing to do is make zucchini bread. My favorite bread but it's always very oily so I wanted to find a recipe less oily and healthier and I think I found it at Skinnytaste,com. It's a great website with lots of good, healthy recipes.

I made this for Sam's birthday and it was so good I made a second loaf the same night so if you have an abundance of zucchini try this out and let me know.

Lowfat Chocolate Zucchini Bread

1 cup all purpose flour
1 cup white whole wheat flour (regular whole wheat flour would work)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)


Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.  

Pour batter into a large 9x5 inch loaf pan.

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing. 

DELICIOUS Whole Wheat Bread

A couple of months age I met an amazing gal at the gym I work out at. She brought me a wonderful loaf of bread that has changed my life. Okay maybe that is a little exaggerated. I make this bread about every 5 days and it gives us two loaves. Since I am so nice I always give one loaf away and keep the other and everyone who has tried it loves it.

For this recipe I grind my own wheat but you can use King Arthur's Whole White Wheat flour. You can buy it at most grocery store and even the gluten flour is sold at Wal-mart so even if you don't have these ingredients in your pantry they aren't hard to find.


 


Amber's Amazing Wheat Bread
 Note This recipe makes one loaf so I always double it.

1 1/4 cup warm water
1 Tbsp active dry yeast
1/4 cup honey
2 3/4 cups whole white wheat flour or regular wheat but I prefer white
1/4 cup wheat gluten
1 tsp. salt
2 Tbs. nonfat non instant dry milk
1 Tbs. butter/margarine/oil
1 Tbs. vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. Let cool 5 minutes. Remove from pan and finish cooling on rack.

Triple Chocolate Peanut Butter Cookies

I've seen a couple of these recipes floating around the blogosphere and a few days ago I was on a CRAZY peanut butter chocolate kick. My waist was not happy with me after but my tummy was. These cookies are not overly sweet so you could eat a dozen in one day... not that any sane person would do that... moving on. For me it is the perfect balance of PB & Chocolate but if you like more peanut butter-iness throw in more or less whatever you like.