mozzarella/provolone cheese

Chicken Parmesan Casserole

Sometimes you want comfort food.  Chicken Parmesan is one of my favorites but sometimes you don’t want to go through all of the steps.  I am going to give you some shortcuts so you can have comfort food without spending all day in the kitchen.

Chicken Parmesan Casserole

6 chicken breast filets (available at your local meat market)
3 Tablespoons of Extra Virgin Olive Oil
1 teaspoon crushed red-hot pepper seeds (optional)
2 teaspoons of Italian seasoning
2 teaspoons granulated garlic
1/2 cup of Parmesan cheese
2 cups of your favorite Marinara Sauce
2 cups of grated Mozzarella/Provolone Cheese

Preheat oven to 400 degrees. Put 1 Tablespoon of Olive in a glass 9″ X 13″ glass dish. In a ziplock bag, place two Tablespoons of Extra Virgin Olive oil in a Ziplock bag. Add the seasonings. Mix well. Add the Chicken Breast Filets and make sure they are coated well. Put the pan in the oven and allow the Extra Virgin Olive Oil to heat up. Put the Coated Chicken Breast Filets in the pan and place on a center oven rack. Bake for 25 minutes. Remove the pan from the oven. Decrease the oven temperature to 325 degrees. Drain the juices from the chicken. Return the chicken to the pan. Cover the chicken with the Parmesan Cheese. Put the Marinara Sauce over the Chicken Filets and place the Grated Mozzarella Cheese on the top. Return to the oven and cook for an additional 15 to 20 minutes. The cheese should be melted and the sauce heated through.

If there are any leftovers you will have a wonderful lunch or another dinner. That’s all for today. Until next time…From our Butcher Block to your Table.

0
Read More

Zucchini Noodles with Bolognese Sauce

I have a great new gadget I have been wanting to try.  I know a lot of you probably already have this, but you have to understand, I am still using a grater instead of a food processor. Enough said–my new device is a Veggetti. This little marvel will turn zucchini, carrots, sweet potatoes or anything else (watch the fingers) you put through the blades into curly noodles. This recipe is so delicious you won’t believe you aren’t cheating when you eat it.  I hope you enjoy this as much as the Butcher and I did. When I made the recipe the Butcher gave it a solid 8. He asked me why we were having zucchini noodles instead of regular noodles. I told him I was cooking and I don’t like to eat regular noodles. When he ate the meal he totally forgot his suggestion of regular noodles. Enjoy!

Zucchini Noodles with Bolognese Sauce

1/2 sweet onion, diced
3 Tablespoons Extra Virgin Olive oil (available at your local meat market)
2 Teaspoons of minced garlic, granulated garlic or fresh garlic cloves (peeled and chopped)
1 1/2 pounds Extra lean ground beef (available at your local butcher shop)
1) 24 oz. jar of spaghetti sauce or marinara sauce (available at your local butcher shop)
1) 12 oz. jar of pizza sauce (available at your local meat market)
2 to 3 large zucchini (washed with the ends cut off)
2 cups of grated Mozzarella/Provolone cheese

Heat 1 Tablespoon of the Extra Virgin Olive Oil in a 5 quart roasting pan over medium heat. Add diced onions and cook until onions become translucent. Reduce heat to medium low.  Add the garlic and cook for an additional 5 to 7 minutes. Add the extra lean ground beef and cook thoroughly, breaking it up as it cooks.  Add the spaghetti sauce and pizza sauce and stir together with the meat/onion/garlic mixture.  Put the meat sauce in your slow cooker and cook on low for 8 hours.

Preheat the oven to 350 degrees. Use your veggetti to spiral cut the zucchini. Place the zucchini in a 9 X 13 inch glass dish. Pour 2 Tablespoons of Extra Virgin Olive Oil over the zucchini and mix it together with your hands. Place the Bolognese sauce over the zucchini noodles. Place the grated cheese on top of the sauce. Put the dish in the oven and bake for 15 to 20 minutes.

This will be a family favorite and leftovers will heat up for a quick and delicious lunch or dinner.

That’s all for now! Until next time…From our Butcher Block to your Table.

0
Read More

Cheesy Cauliflower Bread

We are really trying to eat healthy in 2017. The Butcher is on board and that makes it so much easier. Our newest addiction is cauliflower disguised as bread sticks with cheese. They are delicious. You can use Marinara sauce for dipping. This makes great appetizers or a main course. Finding recipes like this makes it much easier to stay on track.

Cheesy Cauliflower Bread

1 large head of cauliflower
4 oz. of grated Mozzarella/Provolone Cheese
4 oz. of shaved Parmesan Cheese
1 large egg
1/2 Tablespoon minced garlic (or granulated garlic)
1/2 Tablespoon of minced basil
1/2 Tablespoon oregano
8 oz. of grated Mozzarella/Provolone Cheese

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Grate the Cauliflower florets until they are very small. They should be the size of rice. Put the cauliflower in a large bowl and microwave for 7 minutes. The cauliflower should be soft.  Mix the cauliflower and the rest of the  ingredients with the exception of the 8 oz. of grated Mozzarella/Provolone Cheese. The mixture should stick together. Spread out the mixture on the lined baking sheet. Spread this out in a rectangle approximately 9″ by  7″ and 1/4″ thick.

Bake the cauliflower bread  in the preheated oven for 10 to 12 minutes. Remove and add the additional 8 oz. of grated Mozzarella/Provolone Cheese. Return to the oven and bake an additional 8 minutes.  Cut into slices and serve with your favorite Marinara sauce.

Hope you enjoy this recipe as much as we did. Until next time…From our Butcher Block to your Table.

0
Read More