Tuesday, July 21, 2009

Roasted Sweet Potato

1 Sweet Potato
1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon
Olive Oil
2 Tablespoons Melted Butter
1 Dash of Salt
* You can add nutmeg if you wish

Baked in oven for 1 hour. Stir occasionally.

Thursday, July 16, 2009

Bruschetta & Chicken Parmesan


2 Tomatoes Diced
2 Cloves of minced garlic
Fresh Basil Chopped
Balsamic Vinegar
Bread Sliced Diagonally
Olive Oil

Toast bread with drizzled olive oil in oven for about 8 minutes (longer depending on how you like your toast. I don't like mine too dark). Combine tomatoes, 1 clove of garlic, basil, salt, and balsamic vinegar. Place the other clove of minced garlic on top of the toasted bread and add the tomato mixture. Enjoy!

Chicken Parmesan

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
mozzarella cheese
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Brown the chicken in hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Place mozzarella cheese on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Wednesday, July 15, 2009

A Favorite & A First

I've been out of town for 3 weeks, and my cooking has been limited. I was happy to get back in my kitchen and cook again.

Shakey Beef (Favorite)


I love all things personalized/miniature, so I made the perfect size cheesecakes using my cupcake pan. They turned out pretty good for a first attempt. I like my cheesecake plain, so I didn't add any toppings.

8 oz. Cream Cheese (softened)
1 egg
Tablespoon Vanilla (I'm going to use a bit less the next time I make this)

Crushed Cinnamon Graham Crackers (I used Teddy Grahams because they're so cute)
3 tablespoons melted butter

In a blender, pulse the graham crackers and add melted butter until the texture resembles wet sand. Lightly grease the pan with butter. Add the graham cracker mixture and pack in the bottom of the pan.

Mix the softened cream cheese and egg and blend until smooth. Add the sugar and vanilla until thoroughly mixed. Fill the cream cheese mixture into the pan. Bake for about 30 minutes (or until top is no longer shiny). Remove the baking pan from oven, and allow the cakes to set and cool. Remove the cheesecake from pan and refrigerate for an hour. Top with fruits if you like. Enjoy!