This is a healthy recipe and it tasted amazing!
Ingredients:
2 zucchini, cut into quarters, then those sticks cut in half
1 egg
1/2 c parmasean cheese
1/2 c breadcrumbs
Directions:
Preheat oven to 350 degrees
Cut zucchini
In one bowl, break the egg and break the yolk
In another bowl, mix the cheese and breadcrumbs
Dip each piece of zucchini in the egg and then into the breadcrumb mixture
Place each piece of zucchini on baking tray
Cook about 20 minutes, until golden brown
You can dip the baked zucchini sticks into marinara sauce, if you wish.
Thursday, October 27, 2011
Tuesday, October 25, 2011
Chicken Pot Pie Recipe
In some recipe books and online, I have jokingly read about an "engagement recipe." It is supposed to be a recipe so good that the boyfriend decides to propose to the girlfriend who cooked it, realizing he needs her in his life. The idea kind of makes me laugh, but I realize that there are small moments that make you very happy, realizing all you have in life. Perhaps a specific meal can trigger those intimate moments.
Last week I made a chicken pot pie recipe that elicited a comment from my husband that reminded me of the "engagement recipe" theory. Whenever I try a new recipe, which is quite often since I am a fairly new cook, I ask my husband whether he likes it. He usually says yes, so to clarify I ask whether he would want the recipe again. If he is willing to eat it again, it tells me whether or not he likes it. When eating the chicken pot pie, he answered with, "We should have this every week." I laughed because if I did make it for him every week, we would both become VERY tired of this recipe. However, if he thought it was that good, I had to make sure I shared it.
It is also a fairly easy recipe to make, so it worked out well on a day when I had been working all day. I also liked cooking it in my pyrex bakeware, since I could just throw the lid on top of the baking dish instead of worrying about putting the leftovers in tupperware and having yet another dish to clean!
Chicken Pot Pie
Adapted from kitchensimplicity.com
Ingredients:
2 cups cubed chicken (or turkey or ham)-- Great for leftovers from the holidays that are approaching!
2 cups fresh or frozen vegetables-- I used frozen peas and carrots and fresh cauliflower that I needed to use up
Cheese Sauce:
2 tbsp butter
2 tbsp flour
1 cup chicken broth
1 cup shredded cheese
Biscuit Topping:
I used bisquik biscuit recipe
Directions:
Preheat over to 400 degrees
Cut chicken into bite size pieces
Cook chicken in a saucepan
Place chicken and vegetables into an 8 x8 baking dish
Make the sauce: Melt butter over medium heat. Add flour and cook for 1 minute. Slowly add chicken broth while whisking in order to prevent lumps. Bring to simmer, stirring occasionally. Remove from heat and stir in cheese until melted. Pour over meat and vegetables
Make the biscuits according to package. Pour over the chicken mixture. Don't worry if there are holes or gaps. The biscuits will spread as they cook.
Cook in oven for 25 minutes.
Last week I made a chicken pot pie recipe that elicited a comment from my husband that reminded me of the "engagement recipe" theory. Whenever I try a new recipe, which is quite often since I am a fairly new cook, I ask my husband whether he likes it. He usually says yes, so to clarify I ask whether he would want the recipe again. If he is willing to eat it again, it tells me whether or not he likes it. When eating the chicken pot pie, he answered with, "We should have this every week." I laughed because if I did make it for him every week, we would both become VERY tired of this recipe. However, if he thought it was that good, I had to make sure I shared it.
It is also a fairly easy recipe to make, so it worked out well on a day when I had been working all day. I also liked cooking it in my pyrex bakeware, since I could just throw the lid on top of the baking dish instead of worrying about putting the leftovers in tupperware and having yet another dish to clean!
Chicken Pot Pie
Adapted from kitchensimplicity.com
Ingredients:
2 cups cubed chicken (or turkey or ham)-- Great for leftovers from the holidays that are approaching!
2 cups fresh or frozen vegetables-- I used frozen peas and carrots and fresh cauliflower that I needed to use up
Cheese Sauce:
2 tbsp butter
2 tbsp flour
1 cup chicken broth
1 cup shredded cheese
Biscuit Topping:
I used bisquik biscuit recipe
Directions:
Preheat over to 400 degrees
Cut chicken into bite size pieces
Cook chicken in a saucepan
Place chicken and vegetables into an 8 x8 baking dish
Make the sauce: Melt butter over medium heat. Add flour and cook for 1 minute. Slowly add chicken broth while whisking in order to prevent lumps. Bring to simmer, stirring occasionally. Remove from heat and stir in cheese until melted. Pour over meat and vegetables
Make the biscuits according to package. Pour over the chicken mixture. Don't worry if there are holes or gaps. The biscuits will spread as they cook.
Cook in oven for 25 minutes.
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