Chicken Parmesan Pizza

get link 1

watch Seems like a good day for pizza, right? When isn’t a good time for an easy-peasy-pizza?! I whipped up a super simple one I wanted to share despite how little cooking I actually did. Seems appropriate for a Monday. This will not overload your brain.

https://photovisions.ca/aup5kiok I was shooting for a super easy chicken Parmesan calzone but my dough was being difficult. I mean holes, bubbles, sticky, and crazy elastic-y even after getting to room temp. I’ve never had such a hard time. I remembered seeing a pizza joint on Diners, Drive-ins, and Dives that puts cornmeal into the dough. I wasn’t sure it went, but I jumped on it.

https://aguasamazonicas.org/h192mxk07gq Success! It was nutty and crispy. I usually use Portland Pie Company’s dough and I’m obsessed. I was improvising after grabbing some at a different grocery store. Yikes. It was touch & go for a few minutes there.
The Three Bite Rule - Chicken Parm Pizza

Ingredients:

https://yplocal.us/6nz8hur3p2l 4 chicken fingers, cooked & chopped (frozen or bread your own)
1 ball pizza dough
1 cup tomato sauce
8 oz shredded mozzarella cheese
8 oz fresh mozzarella cheese, sliced
3 tbs Parmesan cheese, grated
2 tsp Italian seasoning
1 tsp garlic, chopped

Directions:

enter site Spread pizza dough out and bake for 10 minutes at 400 degrees.
The Three Bite Rule - Chicken Parm Pizza
When dough is starting to crisp and cook through, take it out and top with sauce, spices, and garlic.
The Three Bite Rule - Chicken Parm Pizza
Spread shredded mozzarella all over then top with chicken.
The Three Bite Rule - Chicken Parm Pizza
Bake for 20 minutes at 400 degrees or until cheese is melted and crust is crisp.
Remove from the oven and spread mozzarella slices over the top. Return it to the oven and allow the cheese to melt with the oven off.
The Three Bite Rule - Chicken Parm Pizza

Manhandling Manicotti

go to link 1

https://www.jacobysaustin.com/2024/05/3gi7vdz4c Manicotti is totally not seasonally appropriate but I don’t care. I love pasta in all forms and figured I’d try out manicotti one night when it wasn’t too hot to have the oven on. I can’t say this is my favorite. I really love lasagna  and stuffed shells come in a close second, but my manicotti was good. They’re just tougher to assemble than stuffed shells. It was a labor of patience.

https://restoreredspruce.org/2024/05/13/c5vmaqsr5z I should give Amy’s manicotti a try  she learned to make it with Monterey jack slices instead of ricotta from her mom. That sounds easier and maybe cheesier!

go to site Look who photo bombed my picture! Windsor is often underfoot in the kitchen so I figured I wouldn’t crop him out of this one. It’s a tough one to capture since he’s black against cherry cabinets so nevermind how over exposed it is, just look for the red collar!
The three Bite Rule puppy photobomb

Ingredients:

https://aaerj.org.br/2024/05/13/juwystlg1 1 box Manicotti shells
2 cups tomato sauce
32 oz. ricotta
1 egg
1 cup baby spinach (optional)
1 tbs chopped garlic
2 tbs Italian seasoning
1 cup shredded mozzarella

Directions:

Buy Alprazolam Online Overnight Boil manicotti until about 50% cooked, be sure not to overcook them then drain
Mix ricotta, egg, chopped spinach, garlic, Italian seasoning, and ¾ cup mozzarella until combined.
manicotti_ricotta_590_390
Preheat the oven to 375 degrees and prep a baking dish with nonstick spray and ½ cup tomato sauce
Carefully spoon ricotta mixture into the manicotti shells. (I used a teaspoon and filled using both ends (and gravity).
Spread sauce over the top, cover with foil, and bake for 35 minutes.
The Three Bite Rule manicotti
Remove the cover, sprinkle with remaining mozzarella and bake for another 5 minutes until golden and melty.
The Three Bite Rule manicotti

go I added the spinach because I often have some leftover and it is an easy/healthy way to sneak a veggie into this. When I have leftovers I toss it into a plastic container in the freezer if I can’t use it right away. The ability to cook it or eat spinach raw makes it my favorite green.

Buy Valium China This is a good one to make & freeze if you aren’t into eating it meal after meal! It would be a good one to give my cousins-in-law who are now new parents (if they weren’t 2,000+ miles away)!

follow site If I just scared you off….

https://thegreathighway.com/lu7ef1qse95 Check out my baked ziti for easier assembly 
baked_ziti_scoop_590_390
or check out Martha’s Butternut Squash Lasagna I made and fell in love with if you are wishing fall upon us
squash_lasag_plate_590_390

Spinach and Artichoke Calzone

follow site 0

https://discovershareinspire.com/2024/05/ojtd8zv3ve I’ll put almost anything in a calzone. I like to do a few meatless meals sprinkled throughout the regular scheduled items. It is such a cost saving and it is never a bad thing to add more veggies into our lives. This wasn’t my greatest calzone. I think I didn’t like that there wasn’t enough texture for my taste. The inside was flavorful but cheese + spinach + artichoke + more cheese, made for a gooey center.

Ingredients:

follow link 1 pizza dough ball
12 oz shredded mozzarella
8 oz ricotta
2 cups baby spinach
8 oz artichoke hearts
1 tbs garlic, chopped

Directions

https://aguasamazonicas.org/q2wuk36cure Preheat oven to 400 degrees
Mix ricotta, spinach, artichokes, and garlic together.
spinach_artichoke_mix_590_390
Gently stretch dough into a big circle and lay it onto a baking sheet with one half centered aka, the bottom of the calzone (with the other hanging off, aka the top).
Layer some of the filling spreading it out, almost to the edge.
Top it with mozzarella, layer on more filling, then more mozzarella until both cheese and filling runs out.
Carefully fold the top over to meet the other edge. Gently press the edges to seal.
spinach_artichoke_formed_590_390
Brush with eggwash, if desired.
Cut about 4 slits on the top to let steam out.
Bake 30-40 minutes and let stand at least 5 minutes before cutting.
spinach_artichoke_cut590_390

https://restoreredspruce.org/2024/05/13/u9d85h7h0 This is an oozer! I waited and cut but it still oozed a bit. I mean, the inside is very malleable so it started escaping a bit. I can’t even imagine if I cut it immediately! Be sure to fill, fill, and fill the calzone some more. The worst homemade calzones are super doughy without much in the middle. Get that filling all the way to the edges too. The eggwash is optional. It’ll make the top shiny and restaurant-quality looking. I also never recommend trying to transport the uncooked calzone. Load it up right on the pan you’re cooking it on. You’ll hate your life trying to move it since you won’t have enough hands/spatulas/coordination to move it from your counter to the pan gracefully.

Cheap Valium Buy spinach_artichoke_plate_590_390
The flavors were good, and the crust was the crunch needed but I thought the inside was too much of the same texture. I think because I had a texture issue with this, I’d stick to spinach and artichoke as dip or maybe I’d do it as pizza. Check out my other calzones I’d recommend in a heartbeat.

Leftover Rice Recreated into Magic

see url 1

https://grannysglasses.com/?p=z7pjes4vl8d I love leftovers. I love transforming one thing into something totally different annnnnd I love not spending any money to do it. These were a prime example of all these things. I had leftover risotto from the other day. I made more than usual but even with Mr. J and I eating it with dinner one night and leftovers for lunch the next day, there was still a good amount. I decided to make aranchini!
lemon_risotto_bowl_590_390
Aranchini are historically Sicilian but as you can imagine other regions of Italy have similar ones that they’ll tell you are not aranchini. I learned this while dining with the mob. Mine are not authentic since I didn’t have any mozzarella for the middle.
aranchini_plate_590_390
Even without this seemingly key ingredient, these were simply delicious. Maybe because I fried them. I never fry anything so it makes me appreciate it even more. Frying makes me anxious and it’s such a mess.

Ingredients:

https://pkuatm.org/2024/05/13/84jkylx3u7x 1 ½ cups prepared and chilled risotto
2 eggs, whisked with 1 tbs water
1 cup panko
2 tbs grated Parmesan

Directions:

https://aaerj.org.br/2024/05/13/ujpy93y39i Preheat oil ½ deep in a pan on medium
Scoop refrigerated risotto into 1” balls
Dip each into eggwash then roll in panko until completely covered
Fry in batches turning until golden brown.
Remove and let rest on paper towel.

https://dentaris-sa.com/2024/05/13/390x7zdvmq These were so surprisingly good! I let them get pretty fried before turning them the first time. I think that really helped them stay together since they had a solid fried base on the bottom when I scooped with a slotted spoon.
aranchini_fry_590_390
We each ate a few as an app with dinner and I froze the rest. I think they’ll defrost pretty easily in the fridge and bake to reheat. They’ll be awesome when this weekend is over and I can celebrate a successful event (knock on wood!). I work all year for this weekend so wish me luck, dry weather, well behaved vendors, and lots of fundraising $$ coming in!

Meatball Subs on Garlic Bread

follow link 1

https://domainebregeon.com/6dxclfasbc This doesn’t seem like it really warrants a recipe, but this hit the spot and makes all other meatball subs look sad.The key was the garlic bread. It was a pretty good “water-proofer” to keep the roll from getting too soggy too!
meatball_meatballs_590_390

Ingredients:

https://www.jacobysaustin.com/2024/05/mq03o7g 2 crusty rolls
7 meatballs
4 slices of provolone cheese
2 cups tomato sauce
3 tbs butter
2 tbs garlic, chopped
2 tbs grated Parmesan cheese

Directions:

https://templedavid.org/symons/lqmlgg5 Prep the rolls as you would garlic bread (I spread the butter on them, then garlic, truffle oil, Parmesan, kosher salt, and garlic powder)
meatball_roll_590_390
Bake for 5 minutes at 400-degrees.
Cut meatballs into quarter chunks and warm with sauce while bread is toasting.
Remove the rolls and top each one with 1 slice of provolone.
Add sauce, meatball chunks, and more sauce, then top with remaining cheese.
meatball_meltcheese_590_390
Bake 5 minutes at 400-degrees until melted.
meatball_plate_590_390

follow url I loved how garlicky it was and the truffle oil was a great addition. I cut the meatballs to make it more manageable but if they were smaller I might not have.

enter site I think the important thing to remember to keep these as a quick kitchen-to-table dinner is that if everything is warm, they don’t need to cook long. The meatballs and sauce were both warm so all that was happening in the oven was the cheese melting.

Stuffed Shells, That’s Amore

https://emduk.org/j427fuv 3

Happy Leap Year Extra Day! I didn’t know what food was appropriate to celebrate today but I have a fitting one for a wintry day.

Since pasta as our go-to when we don’t feel like really cooking, I rarely make any other pasta dishes. I randomly decided to make stuffed shells and it was such a hit I’ll have to make them again. These aren’t rocket science but they are a great one to double and freeze. Since there’s only 2 of us here, I made one batch and we had it for dinner and then we each took it for lunch for the rest of the week. You could always prep them the night before too.

Ingredients:

1 pound jumbo shells
3 cups tomato sauce
16 oz whole milk ricotta cheese
½ cup Parmesan cheese
1 egg
1 tbs Italian seasoning
¼ cup prepared alfredo sauce (optional)
3 tbs chopped fresh basil (optional)
2 cups shredded mozzarella

Directions:

Boil shells to al dente (don’t overcook since they’ll cook a bit when baked).
stuffed_shells_nood_590_390
Mix ricotta with Parmesan, egg, Italian seasoning, and alfredo sauce. (I also added fresh basil.)
stuffed_shells_590_390
Spray baking pan with nonstick spray and ladle 1 cup of tomato sauce to the bottom of the dish (I started with alfredo).
Carefully fill each shell with cheese mixture.
stuffed_shells_prepped_590_390Pack shells in tightly next to one another
stuffed_shells_mozz_590_390
Top with half the mozzarella and remaining tomato sauce.
Bake covered for 20 minutes at 375 degrees.
Add the rest of mozzarella for the last 15 minutes to bake uncovered.
stuffed_shells_baked_590_390

This was really good. I guess I should think of pasta dishes more often for planned meals. It actually made me want other baked pasta dishes.
stuffed_shells_plate_590_390
My Gram W wasn’t known for her cooking, but she made one mean baked ziti. Her only other claims to fame in the kitchen were fudge, chex mix, and pound cake. I got one of her original pound cake recipes at my wedding shower.

Go ahead and make some stuffed shells. They’re a fun recipe to customize with some spinach, sausage, artichokes or whatever you want. I’m not always into really crossing food boundaries. I keep seeing taco stuffed shells with a mexican flair, but I wouldn’t go there.

I also don’t mess around with low fat cheese. It’s not the same and I often would rather not even have it since it doesn’t melt the same, but that’s your call too. So, what do you say about low-fat cheese? Love it? Hate it?

Tomato and Zucchini for Wow Risotto

Risotto might be one of my favorite comfort foods. I love how creamy it gets and just how much flavor cooks into it. I have a few more in mind but this is an oldy-but-goody. I think I last made it for a girls night dinner circa 2008. This one is red and would be a fun Valentines Day dinner…if you wanted to be thematic.

Risotto really gets a bad rap for being difficult but I don’t agree at all. This one also packs an extra veggie punch with the tomato juice.

Ingredients

1 cup Arborio rice
2 cups tomato juice
1/4 cup water or white wine
1 zucchini
1/4 cup Parmesan cheese

Directions

Toast rice in olive oil for 5 minutes until slightly golden.
Chop zucchini into disks then into quarters.
tomzucc_zucc_590_390
Warm tomato juice and water/wine over low heat.
Add one cup of the hot liquid at a time until absorbed.
tomzucc_pot_590_390
When adding the very last of the liquid, add the zucchini to cook for 5 minutes.
tomzucc_cooked_590_390
Mix in parmesan and serve.
tomzucc_parm_590_390

I sprinkled in some rosemary flor de sal I got in Italy and it was a great use for it. I considered it our starch and our veggie. We had some grilled turkey kilbasa with it too for an easy dinner. The leftovers were good too though they’re a bit more sticky.
tomzucc_sel_590_390
Low sodium tomato juice would work well too if your blood-pressure isn’t ridiculously low like mine. Maybe next time I’ll use my trusty Kitchen Ready tomatoes/sauce since the tomato chunks might be good in there too.
tomzucc_plate_590_390

Pasta Pie

pasta_pie_pasta_served_590_390
Dr. Seuss (whose birthday is my birthday’s eve) has a cute book people give to high school graduates about Oh, The Places You’ll Go. After celebrating all the ups he then turns to:

“Except when you don’t cause sometimes you won’t
I’m sorry to say so but, sadly, it’s true that Bang-ups and Hang-ups can happen to you.”

Then he goes into decisions and second chances yada yada yada. Well, this is how I felt making this Pasta Pie. Mostly I share my triumphs and surprises but I have a doozy for you.

I saw this recipe on Pinterest by way of another blog but it sounds like it originated with Martha. I thought it looked so fun and it seemed genius! It didn’t work that well but was still totally edible.

Ok, let’s start from the beginning.

I don’t have a springform pan. The last time I made cheesecake I figured it was safer in a circular pan anyway. Well, I have a new rockin’ baking piece from Le Creuset and I thought this Pasta Pie would be perfect in it too!
pasta_pie_lecreuset_590_390

Ingredients

1 pound rigatoni
3 cups pasta sauce
8 oz sweet Italian sausage
1 cup shredded cheese (Asaiago and Parmesan blend)

Directions

Cook pasta partially, until just before al dente (it will cook more in the oven)
Brown sausage.
Transfer cooked pasta into baking dish or springform pan and stand up pasta.
pasta_pie_pasta_standing_590_390
Spread sausage and sauce over the top and finish with cheese.
pasta_pie_pasta_filling_590_390
Bake 20 minutes at 375.

I didn’t take the time to push the meat and sauce into the upright noodles so mine didn’t stay together at all. I also think my sauce was too chunky and the sausage chunks were too big. I definitely should have tried to get it into the holes though.
pasta_pie_pasta_plate_590_390
Standing the pasta seemed daunting at first until I figured out my technique. I couldn’t get them to stay even with the help of a wooden spoon corralling them. Then I dumped ALL the pasta in and the ones I hadn’t stood up yet helped to keep the others standing.

It actually reheated better than it was even that night. It mixed well like baked ziti would and the pasta wasn’t overdone.

They can’t all be winners…can they?

Chicky Parm

While I’m eating my way through Italy & Spain, I figured I’d share my Chicken Parmesan recipe with you. I was really happy with it and will definitely make it again. Chicken Parm isn’t always something I order out, but I do love it. We had some mammoth chicken breasts from our favorite butcher which feed 2 so I knew just what to do with one. As you may recall, Mr. J grabbed Lemon Pepper marinated chicken and he wasn’t a big fan.

Ingredients

1 large chicken breast (or 2 normal sized)
¼ salad dressing (Italian or Greek)
½ Parmesan Cheese
1 cup marinara sauce
1 egg & tbs water, whisked
1 cup bread crumbs (I mixed Panko & regular)
¼ cup shredded mozzarella (or sliced Provolone)
Pasta (quantity & variety of your choosing)

Directions

Marinate the (defrosted) chicken breasts in salad dressing.
Butterfly or slice a pocket into the breast. I don’t claim to have strong knife skills so I cut a pocket rather than mess with it too much. Stuff each breast with a few tablespoons of Parmesan.
chicparm_breast_590_390
Carefully dip each breast into egg then breadcrumbs and bake for 25 minutes at 350 degrees. (yes, this was 1 breast, halved!)
chicparm_baked_590_390
While chicken is cooking, prepare pasta to serve with the Chicken Parm.
Take chicken out when cooked through and top with remaining Parmesan and mozzarella. Return to oven just until melted.
Serve over pasta.

Mr. J and I loved it! I probably didn’t stuff it with enough cheese, but I think it was a nice touch. The chicken was super moist and the breading had a great crunch.

I didn’t quite make my own sauce, but I did doctor-up some jarred sauce with my own seasoning and some tomato paste. I finished the pasta in the sauce which was good, but my timing wasn’t perfect so it was a touch over-cooked.
chicparm_plate_590_390
I wonder about making a few at a time and freezing them. It seems like a handy thing to have pretty ready for a busy weeknight dinner. I keep chicken in the freezer anyway so I’ll have to remember this when I’m defrosting chicken and needing an idea.

I didn’t bake it again after it cooked through since I wanted the crust to be really crunchy and feared it might get sogged. Maybe next time I’ll try pounding it out to be really thin instead of stuffing it. Either way would be delicious. Baking the chicken instead of pan frying definitely kept the moisture in, and I usually don’t like frying things.

This was a great dinner that got us pumped up for our honeymoon to Italy & Spain!

Pizza Class

Ms. L and I suffer through countless emails a week ALL YEAR until the “Take for 10” comes out. This one week a year is when the Boston Center for Adult Educationoffers select classes for $10…instead of the regular $140 +$75 for materials.Last year we took a great class and were kicking ourselves that we hadn’t signed up for more than one. This year we were ready. There were so many we wanted to take.Well, we missed our chance and the classes we really wanted were full. On the waiting list we went. The next day we decided to try some others. I got a spot in the Pizza & Calzone class. Ms. L got wait-listed. I can’t say she missed much.bcae_lineup_390_590
I went by myself and was psyched my former colleague was there. It was nice to see a familiar face and the group was very friendly as well. I can’t quite say as many good things about the class.

If you read often, you’ve noticed I make pizzas and calzones all the time. I didn’t really learn anything and I wasn’t impressed. It really should have been called Pizza 101 or Intro to Pizza. Notice I didn’t mention calzones in either title option…that’s because we did not once talk about calzones in the class. I did agree with her sauce choice, it was a good one.
bcae_pastene_390_590
We each got a blob of dough to play with. I felt like a 6-year-old playing while mom made dinner. Our instructor used refrigerated dough, and preshredded cheese. I mean I do too, but this seemed basic for a class.
bcae_mini_590_390
She also introduced us to a pizza stone. I love mine, and I’m glad I already knew the correct care instructions since hers seemed a bit incorrect.
bcae_naked_590_390
We made a big pizza on a pan and one on the stone to taste the difference.
bcae_topped_590_390
I’ll have to be more selective next time when choosing a class. I enjoyed the class I took last year, and I took a Intro to Blogging class and was really impressed. This just wasn’t the right fit for me.