Bread Crumbs 101

Thought i would explain in more detail how i do my bread crumbs- I have made breadcrumbs for the fish I am doing later this week. The important thing with the bread crumbs is that you are not burning the toast... that's why i will put bread in the oven on warm for 2-3 hours- it doesn't brown at all and you can get into a really super fine crumb. So for the fish i made a lemon pepper and cilantro breadcrumb- making it ahead of time is cool- because bread crumb will keep for oh...2-3 weeks or more- in a sealed container or plastic bag.

I toasted 6 pieces of bread in the oven- crushed them into fine pieces, and I do this by putting them in a bowl and then working through them with my hands kind of the same technique you would do with a stress ball!

i added 2 tablespoons of lawrys lemon pepper, and about 1 tsp of dry cilantro.

the only difference between this and your store bought bread crumb- is that there is no additional crap in it- the salts etc.

here's a picture:   

contest!!

**To all my food peeps! i have a challenge!! I want you to inbox me a family recipe,, a favorite and if i pick it, cook it.. put it on my blog.. chucklesgrill28.blogspot.com YOU will get a prize! (thinking like a $10 gift card-) deadline is 2-14-2011 because that is Charlie's birthday!

good luck! i am anxious to hear from you all! happy cooking!

Stuffed Manicotti-

This was sort of a pain tonight- and i tried to be as organized as i could but there was a lot of distraction from the kids i didn't have it on the table by 6pm... Anyways If you start a little ahead and have patients i think you will have a better go at it then i did. And this is the 2nd time i have made these.

Here is what you need:

1 box of manicotti shells
2 cups of shredded mozzarella
2-3 cups of fresh spinach chopped
3-4 mushrooms chopped
1 garlic clove chopped fine
1/2 pound ground beef
1/4 cup Parmesan cheese
basil- 1 tsp
2 eggs
and a jar of your favorite sauce.

First.. i cooked my ground beef and then put it aside. next you want about a cap ful of oil over med heat add you garlic and mushrooms (I added 1 tsp of sea salt) cook for about...3 minutes and then add your chopped spinach cook additional 5 min. when it done- put it aside!
Next in a bowl whisk your eggs. add ricotta. 1 cup mozzarella, and 1/4 cup of Parmesan along with the basil mix well and set aside...

The pasta- boil it about 7-8 minutes and rinse in cold water.

Ready to put these guys together now!! your ground beef and your spinach and your ricotta mixture all get put together and mixed well-

set your oven to 350- in a glass baking dish pour 1/2 jar of sauce on the bottom- the messy part here is stuffing the shells with the filling. once you have them stuffed put them in your dish pour the other half of sauce over and then top with 1 cup mozzarella- cover and bake 30-35 minutes- uncover and bake an addition 10-15 until that cheese is nice and melted.

Please if you have any questions on this one.. just ask, I am here to help :)

Just on a side note- After watching my children eat and enjoy this I knew I had to share, what makes me the most happy is that they ate spinach...and without realizing it..I think hahaha

Chewy Peanut Butter Cookies

I don't bake- But after making these i just had to share! It is a snow day, and the kids are home we needed something to do! I asked.. who wants cookies...answer: "WE DO" so i went to the pantry and quickly realized... i didn't have any.... so i found this reipe it looked easy and quick! I am not disappointed.

preheat oven to 325

1 cup Butter softened (2 sticks)
1 cup peanut butter
1 cup sugar
1 cup brown sugar (packed)
2 eggs

mix the above ingredients together well, until creamed.
then add:

2 cups flour
1 tsp baking soda
6 oz chocolate chips
1 tsp vanilla

mix well. and then drop by teaspoon onto cookie sheet- bake about 10 minutes until they are set. cool, and store in the refrigerator for best taste.

Something tells me that these freeze well, so i am going to, and get back to you on whether it worked or not!

I made them todaye 2-9-11 with white choclate chips:

Chicken Philly!

First if you have ever had a Steak Philly..this is it's healthy partner... And IT ROCKS!!
So here you go- for a great hot chicken and cheese sandwich, great on a yucky winter night..like tonight!

1 pound of chicken breast
1  tbl red cooking wine combined with 1/2 tbl of vinegar
1 1/2 green pepper sliced
1 c white onion sliced
2 gloves garlic chopped fine
salt/pepper
6 pieces of provolone

4 rolls

I had placed my rolls in the oven on warm

Tonight my chicken breast were short and fat- so i took the hammer to them- (placed them on a cutting board covered them with saran wrap and pounded them a bit with a hammer). then i cut them in strips-
In a large skillet- (you will need a lid) heat 1 -2 cap fulls of oil and cook your chicken with a little salt and pepper until done. when your chicken is cooked add your..garlic and wine mixture (smells great!) give this a few minutes.. then put your onions on top of your chicken, and then your green pepper on top your onions add your lid and let it simmer about 10 minutes. Stir- turn off the heat, add 6 pieces of provolone and the lid and let it "rest" this is when your cheese is going to get all nice and melted!

Cut your rolls long ways, put a little MAYO on (my weakness) and then your chicken- And there you go done and tasty in about 25 minutes.

I served these with a big pickle on the side and that was it! This recipe make 4 LARGE sandwiches- smaller if you use a smaller roll...of course!

coming this week..

Thought I would give you all a heads up on the upcoming meals. I will do my shopping Tuesday morning so these will start Tuesday night Feb 1, 2011. Simple ingredients and easy meals all on a budget!

Chicken Philly's- (chicken breast, green pepper, onion, provolone cheese, white cooking wine, hard rolls)

Mac n-cheese bake and mini BBQ burgers - (macaroni noodles 2 blocks of cheddar cheese.. mustard, Worcestershire, butter, 1 pound hamburger/ BBQ sauce)

Tuna cakes and spinach and cucumber salad- (2 cans of tuna, celery, green onions, pineapple rings, mayo.- salad fixings and dressing)

Breaded baked Fish and Sweet potato fries - (1 pound of fish, bread, seasonings you probably already have in your pantry)

Chicken Tequitos and a Mexican Rice- (chicken breast,  yellow corn tortillas, taco pack, shredded cheese, rice, jalapenos, 1 can diced tomatoes, small can of diced black olives)

Ham and Beans - ( 1 pound ham, 1 large can of beans or 1 bag of frozen and beef bouillon cube) This is so simple!!

Spinach stuffed Shells- (1 bag spinach, Manicotti shells, ricotta, jar of sauce, mozzarella, Parmesan, ....ground beef)

I think that covers it! Cook With ME!!

Here is my receipt for groceries... its 145.90
The $4.10 went into our vacation fund. I plan on doing even better next week!

Make your own Chicken Nuggets.

3-8-2011

 I made these tonight and i did it a little different, instead of the butter, i used Mayo, and WOW, thank you AMBER!!  I honeslty recommend making these for your family they are simple and sooo tasty! My kids love them, and there is no fillers its pure white meat chicken. The Home Made breadcrumbs Make it great!

I thank my Mother for this one! however i did change it a tad... she had a shake n bake type thing and these bad boys are made from scratch. 2 chicken breasts yields...32 (small) nuggets. You will not be disappointed and neither will your children these are WONDERFUL!
Here is what you will need:

2 chicken breasts
4 pieces of bread
garlic, thyme, basil, salt pepper
1 tbl butter melted
1 1/2 cap of oil
BBQ sauce

Breading: toast your bread in the oven or toaster- and then crush into fine pieces.. add 1 tsp of garlic powder..salt..pepper and then 1/2 tsp of thyme, you could also add 1/2 cup of parmesan (i didn't tonight)

cut your thawed chicken breasts into chunks.. cutting out the fat and veins (save) take 1 tbl spoon melted butter pour over your chicken chunks and mix.. and then dip in your bread crumb and then onto a cookie sheet that has roughly 1 1/2 capfuls of oil on it- Oven should be preheated to 425- these cook for about 20 minutes you will want to flip them half way through.

Tonight i used the fat and nasties to make a gravy for my mashed potato's and green beans.

Anyways really pleased with these i hope that you guys will try this and enjoy!

Beer Battered Fish

This is a simple and universal beer batter. the only thing I would of done different tonight was used a cod or halibut instead of...Talipa but hey it was what I had! back to the batter when I say universal I mean this would work for mushrooms or...onion rings... this particular recipe will cover 1 pound of fish and then some.
here's the ingredients:
1 pound of fish completely defrosted (halibut or cod)
1 1/2 C flour (plus 1 cup to dredge your fish in)
2 eggs
1 can of beer (not a lite)
salt
1 tsp of baking powder
oil

whisk your eggs in a separate bowl. Put 1 cup of flour in a large bowl mix with the baking powder and the salt (1-2tbl)  and slowly add your can of beer..it is going to bubble then add your eggs. add more flour to make a pancake like batter.. you can use a whisk.. or a hand mixer. Let this batter rest for 10 minutes to an hour.

Your fish should be sliced in strips it makes it easier to cook evenly.
When your oil is up to temp, you want a nice hot oil.. a frydaddy right now would be bomb! Put 1 cup of flour on a plate and dredge your fish through and then into the batter and then into the oil. cook until its a nice golden brown. drain them on paper towels.

serve this fish with tater sauce and malted vinegar.. goooooood! Tonight I did fry some french fries, a cole slaw would be a perfect addition to this meal as well. Good Luck!

A little about me!

Thought i would just give a little background here on me! I have 3 children ages 2, 3 and 4 so a lot of my cooking is aimed at pleasing them. I have always cooked meals for dinner it has paid off because my kids will try just about anything i put in front of them. We do have a budget of $150 a week for grocery and household needs to its important nothing gets wasted that is why i don't cook large meals i don't care for leftovers or wasted food. Also incorporated in the budget is dog food for three large dogs and they easily go through 40 pounds in a week... so adding all that $150 doesn't really go to far!

I love bacon! and i save the fat in the refrigerator- because it comes in handy if you want to add alittle bacon goodness to a meal you are preparing.. for example- meatballs! that recipe is comming! So start saving that bacon grease!~ a coffee mug with a foil lid works great!

Also i like to work with what i have.. sometimes throwing things together works great and sometimes it doesn't :) it is a continued learning process. Last night i attempted a taco chicken pizza type thing... and yeah didn't share because it wasn't too good!! ok it stunk haha-

If anyone would like to share a recipe with me i sure would appreciate it!  Would love to hear from you!
Tonight "Chuckles Grill" is taking on a Beer Battered Fish Fry... I am really looking forward to making this and fingers crossed its a keeper and then i can share it with you!

Hope everyone is having a fantastic  day!

Chicken Mozzarella

This is simple and you get to make your own Italian bread crumbs, (HOW COOL IS THAT)! here's what you will need:

2 chicken breast
4 pieces of bread
basil, oregano, salt and pepper, garlic powder
mozzarella cheese
1 jar of sauce (spaghetti or marinara)
1 egg

Bread Crumbs:
toast your bread (not too dark) and then crumble it up until its very fine- then you will add 1 tsp of oregano, 1 tsp of basil, salt and pepper to taste and then 1 tsp of garlic powder and mix it up and set aside. I had time today so i slow toasted my bread for 2 hours in a low oven.

Mix your egg really well in its own bowl and set aside. NOW the chicken!! OK!! make sure you chicken is thawed completely place it on a cutting board cover with saran wrap and beat it with a hammer or a meat mallet until its about 1/4 thin!! place your chicken into the egg and set it aside.

In a skillet heat 2 cap fulls of oil- take your chicken from the egg and roll it in those breadcrumbs until it is completely coated- then brown on each side in the skillet. takes about 2-3 minutes.

when your chicken is browned put it in a pan and cover cook in a 425 oven for 20- 25minutes. (or until done) Take your chicken out uncover it and put the shredded mozzarella on top and then back in that hot oven  until the cheese is melted.

I just heat the amount of sauce i am going to use in the microwave and then freeze the rest- you will only need about 1 cup of sauce for this, and tonight it was a spaghetti sauce. And you simply heat it and pour desired amount over the chicken.

ENJOY! This chicken comes out so very tender it is sure to please even the most picky chicken eater :)