Italian Chicken Pie

Italian Chicken Pie

Julia   

This Italian version of a baked pie is really quite tasty.  Kind of like a stuffed cheesy-bread, yet more like your favorite Italian meal tucked between some bread.  We really enjoyed it, and think you will too. 

Italian Chicken Pie – Adapted from Been There, Baked That

Ingredients

• 1 C shredded, cooked chicken
• 1/3 C shredded Parmesan cheese
• 1/2 C shredded Mozzarella cheese
• 1 tsp. basil
• 1 tsp. oregano
• pinch of red pepper flakes
• 1/2 tsp. minced garlic
• 1 can (14.5oz) diced tomatoes
• 1/2 C white whole wheat flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/8 C olive oil
• 1 1/8 C milk
• 2 eggs

Directions

Begin by combining the shredded chicken, 1/4 C of each cheese (Mozzarella and Parmesan) along with all the spices – 1 tsp. basil and 1 tsp. oregano, a pinch of red pepper flakes and 1/2 tsp. minced garlic – together in the bottom of a well-greased 9-inch pie plate. 

Drain the diced tomatoes and layer those on top of the chicken. 

Mix together the 1/2 C white whole wheat flour, 1 tsp. baking powder (measure that just slightly under 1 tsp.), and 3/4 tsp. salt.  Whisk in 1/8 C olive oil, 1 1/8 C milk and 2 eggs.  Pour that mixture over the top. 

Bake, uncovered, at 375 for 35ish minutes until nicely golden brown and a knife inserted into the center comes out clean.  Add remaining mozzarella cheese in the last 5 minutes of baking.  Allow the dish to set for 10-minutes before slicing to serve. 

Enjoy!

Buttermilk Chicken with Sweet Tomato Relish

Buttermilk Chicken with Sweet Tomato Relish

Julia   

This chicken is outstanding.  We loved the tang and crunch, but even more so, loved the sweet tomato relish on the top.  Oh my! 

Buttermilk Chicken with Sweet Tomato Relish – Adapted from Your Home Based Mom

Ingredients

• 4 chicken breasts, or 6-8 tenders
• 3/4 C buttermilk
• 1/2 C white whole wheat flour
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 1/2 T butter
• 3 C tomatoes (cherry, roma, beefsteak, heirloom… whatever you have!)
• 2 T minced onion
• 2 T brown sugar
• 2 T white sugar

Directions

Soak the chicken in the buttermilk for 10-15 minutes.  If you have time to plan ahead, plan for 1-2 hours of marinade time in the fridge.  I forget these things, so I went with 15 minutes in the fridge. 

Then, heat 1/2 T butter in a large skillet over medium heat until melted. 

Mix the flour (1/2 C) and salt and pepper together in a medium bowl.  Dunk the chicken into the bowl and coat each piece in flour. 

Place the coated chicken into the warm skillet and cook over medium heat for 7 minutes on each side.  Check internal temperature – it should be close to 180 degrees.  Continue cooking, flipping often, until chicken reaches 180 degrees. 

Meanwhile, dice up those tomatoes and add them to a skillet with the minced onion, brown and white sugars. 

Stir often and get a nice simmer going. 

Stir and cook until much of the liquid evaporates and the tomatoes get all caramelized.

Serve atop the chicken and alongside green veggies. 

Enjoy!

Grilled Pork with Corn & Zucchini Salad

Grilled Pork with Corn & Zucchini Salad

Julia   

This dinner is simple and easy, yet the flavors combination is outstanding.  The salad pairs perfectly well with a yummy grilled pork chop.  It’s fast and easy, but fancy enough to serve for company! 

Grilled Pork with Corn & Zucchini Salad

Ingredients

• 4 pork chops, boneless
• Montreal Steak Seasoning
• 1 medium zucchini, quartered
• 1 large cob of sweet corn
• 1 sweet Vidalia onion
• 1 C cherry tomatoes
• 1 T olive oil
• Salt and pepper, to taste

Directions

Begin by seasoning the pork chops with Montreal steak seasoning and placing them on a grill over medium heat.  Cook, flipping occasionally, until internal temperature of the pork reaches 170 degrees. 

Meanwhile, cut the corn off the cob and toss with chopped onions, quartered zucchini and cherry tomatoes in 1 T olive oil.  Season with salt and pepper, as desired. 

Arrange the veggies on a foil-lined grill pan (alternatively you could roast these at 450 in the oven for 30 minutes). 

Place the pan on the grill and grill for 20ish minutes until the zucchini and onions are tender.  Serve alongside the pork chops. 

Enjoy!

Veggie Stuffed Mushrooms

Veggie Stuffed Mushrooms

Julia   

Veggie Stuffed Mushrooms

Ingredients

• 1 medium zucchini, quartered
• 2 bell peppers, diced into 1/2 inch pieces
• 1 C cherry tomatoes, quartered
• 1/2 lb. ground Italian sausage
• 1 T minced onion
• 1/2 tsp. minced garlic
• 1 tsp. basil
• 1 tsp. oregano
• 4 slices fresh mozzarella cheese
• 4 portabella mushroom caps

Directions

Begin by washing the mushroom caps.  To do so, remove the stems, scrape out the gills and clean with a damp paper towel.  Place the mushroom caps facing upwards on a lightly greased cookie sheet.  Season with garlic, salt and pepper.  Then, bake at 400 for 5-10 minutes.  Remove from the oven and carefully scoop out the liquid pooling in the mushrooms. 

Meanwhile, brown the ground Italian sausage (we used turkey sausage) until cooked.  Add the diced zucchini, bell peppers and cook for 5-7 minutes until veggies are crisp tender.  Add the diced tomatoes in the last 2 minutes of cooking.  Season with basil and oregano. 

Fill each mushroom cap with the veggie filling. 

Top each with a slice of cheese and return to the oven, cooking for 10-12 minutes until the mushrooms are tender and the cheese is melted. 

Serve warm. 

Enjoy!

Tomato and Mozzarella Vegetable Penne Bake

Tomato and Mozzarella Vegetable Penne Bake

Julia   

This pasta bake is super easy to make, and hearty on it’s own.  It’s equally delicious paired with a nice grilled chicken breast. 

The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one.  Plain ol’ mozzarella will do. 

Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen Café

Ingredients

• 1 box (~1 lb) vegetable penne pasta
• 2 cans diced tomatoes (undrained)
• 1 tsp. basil
• 1 tsp. oregano
• 1/2 tsp. minced garlic
• salt and pepper, to taste
• 8 fresh mozzarella slices
• 16 fresh mozzarella cubes/pieces (about 1-inch square)
• 2 T Parmesan cheese

Directions

In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano.  Stir well and season with salt and pepper to taste.  Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes).  Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed.  Rinse and drain the pasta. 

Add the cooked pasta to the tomatoes.  Stir well. 

Pour the pasta dish into a lightly greased 9x13 glass baking dish.  Stir in the mozzarella cubes.  Top with the mozzarella slices.  Garnish with 2 T Parmesan cheese. 

Bake at 400 for 12-15 minutes.  Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out. 

Enjoy!

Pulled Chicken Parmesan Wraps

Pulled Chicken Parmesan Wraps

Julia   

Life with an almost 5 month old is hectic and fun.  Although my academic year job is done, the work doesn’t really end.  Summer is research work time, and that is a little harder to do this summer with my little peanut at home with me.  Thus, blogging has taken a back seat around here.   

The good news is, we’re still eating over here, so I am still cooking.  It’s just taking me a lot longer to post.  Since I have less time available to cook during the day, I have been working on some great summer meals – light, quick and perfect for this time of year. 

Chicken Parmesan is typically a really heavy dish and I wanted to lighten up the taste.  I went for shredded chicken, and caramelized tomatoes, which was the perfect combination. 

Pulled Chicken Parmesan Wraps

Ingredients

• 12-14oz cooked, shredded chicken (I used canned)
• 1 C tomato sauce
• 1 tsp. basil, divided
• 1 tsp. oregano
• 1/4 tsp. minced garlic
• 1/4 tsp. minced onion
• 4 whole wheat flour tortillas
• 1/4 C Parmesan cheese
• 1 C cherry tomatoes, halved
• 1 tsp. olive oil

Directions

Combine shredded chicken with 3/4 tsp. basil, 1 tsp. oregano, 1/4 tsps each garlic and onion in a large microwave safe bowl. 

Stir in tomato sauce. 

Heat for 3-5 minutes in a microwave oven to warm the chicken throughout. 

Meanwhile, sauté the cherry tomatoes in olive oil in a skillet over medium heat until softened and caramelized. 

Fill a tortilla with 1/4 of the chicken filling, top with 1/4 of the Parmesan cheese. 

Roll up and top with cherry tomatoes. 

Serve warm and enjoy. 

Makes 4 tortillas. 

Ziti Stuffed Peppers

Ziti Stuffed Peppers

Julia   

This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies. 

Your whole family will enjoy the cheesy goodness of these stuffed peppers. 

Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice

Ingredients

• 1/2 C cooked, diced chicken
• 4 bell peppers
• 1 T minced onion
• 1/4 tsp. minced garlic
• 2 cans diced tomatoes
• 1 tsp. basil
• 1 tsp. oregano
• 1 T parsley
• 6 oz. rotini pasta
• 1 C ricotta cheese
• 4 oz. mozzarella cheese, shredded
• 1/4 C Parmesan cheese
• salt and pepper, to taste

Directions

Begin by slicing and coring the bell peppers.  Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil.  Set aside.  Then, bring a pot of water to a boil and boil the pasta according to package directions.  Drain, and set aside.

Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes. 

Then, add in the shredded chicken.  Alternatively, you could use ground beef, turkey or Italian sausage here too.  Simmer for 5-7 minutes. 

When the pasta is ready, add the pasta to the skillet.  Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley.  Add salt and pepper as desired. 

Stir in the ricotta cheese. 

Heat until warmed throughout.  Then, remove from the heat. 

Stir in 1/2 of the mozzarella cheese and fill the bell peppers.  I found it easiest to fill the peppers using a large cookie/ice cream scoop. 

Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese.  Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender. 

Garnish with extra parsley before serving, if desired. 

Serve warm and enjoy!