Natasha Chicken Patties

 Ingredients

• 4 cups shredded chicken, from 2 large chicken breasts, (16 oz by weight)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour
• 3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley)
• 3/4 tsp salt or to taste
• 1/8 tsp black pepper
• 1 tsp lemon zest, plus lemon wedges to serve
• 1 1/3 cups mozzarella cheese, shredded
• 2 Tbsp olive oil to saute, divided
• 1 cup Panko bread crumbs

Instructions

1. In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.

2. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.

3. Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.


4. Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.


5. As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. 

6. Serve warm.



Source: Chicken Patties

Air-Fryer Wild Caught Salmon

Ingredients: Rub
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
1 tsp Paprika
1 tsp Brown Sugar
1 garlic clove - grated

Directions:
1. Mix all ingredients together
2. Rub Salmon with EVOO
3. Rub in 1 grated garlic clove
4. Add the Rub (be generous) and then pat down
5. Place Air Fryer at 400 degrees and 'fry' for 10 minutes
(Notes: adjust seasoninds to personal preference. Triple Rub and save in glass jar.

Chicken Cacciatore

Ingredients:
3 tablespoons olive oil
6 bone-in skinless chicken thighs divided
Salt and pepper, to season
1 medium onion
2 tablespoons minced garlic diced (or 6 cloves)
1 small yellow bell pepper - diced
1 small red bell pepper - diced
1 large carrot, peeled and sliced
10 oz mushrooms, sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
150 ml red wine
28 oz crushed tomatoes
2 tablespoons tomato paste
7 oz Roma tomatoes - halved
1/2 teaspoon red pepper flakes

Directions:

1. Season chicken with salt and pepper.
2. Heat 2 tablespoons oil in a heavy cast iron skillet.
3. Sear chicken on both sides until golden, about 3-4 minutes each side.
4. Remove from skillet and set aside.
5. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.
6. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
7. Pour in the wine, scraping up browned bits from the bottom of the skillet.
8. Cook until wine is reduced, about 2 minutes.
9. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes.
10. Season with salt and pepper to your tastes.
11. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below. 

FOR STOVE TOP:Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

 

Orecchiette with Broccolini and Sausage

Ingredients:

Kosher salt
8 ounces orecchiette 
1 pound pork sausage, casings removed
2 cloves garlic, minced
8 ounces broccolini, chopped into 1/2-inch pieces
1 1/2 cups freshly grated Parmesan, plus more for serving
The zest and juice of 1 lemon
Crushed red pepper flakes (a couple pinches) and Fresh ground black pepper

Directions:

1. Bring a pot of water to a boil w/salt
2. Add the orecchiette and cook to al dente (take 3 minutes off of the box time)
3. Reserve 1/2 cup of the pasta water, then drain.
4. Heat a large skillet over medium-high heat.and add the sausage and cook
5. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet.
6. Add the garlic, cook for 30 seconds
   
7. Add the broccolini and cook until crisp-tender for about 7 minutes
8. Reduce the heat to medium low and add the pasta and sausage to the skillet
9. Add in Parmesan, lemon zest and juice, crushed red pepper and pepper. 
10. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. 
11. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.

 Link Courtesy of Molly Yeh

Best Chinese Stir-Fry w/Protein of Choice

According to Sam the Cooking Guy, this Stir-Fry sauce is the best for any stir-fry. So we gave it a try and our conclusion: YUP, pretty tasty and simple to make. Here is the plan:

Ingredients:
----- Sauce -----
1/4 C Soy Sauce
1 large Garlic Clove - minced
1 t. Sesame Oil
1/2 C Chicken Broth
1 to 1 1/2 T. Fresh Ginger - finely chopped
2 Tb. Rice Vinegar
1/2 to 1 Tb. Sriracha Sauce Starch
2 Tb. Sugar
1 Tb. Corn
----- Remaining ------
5 Mini Colored Peppers - sliced
6-8 Mushrooms - sliced
2 Handfuls of Snow Peas (or green beans)
Ramon Noodles
Salt and Pepper - to taste
Protein of Choice (shrimp, pork, beef, chicken/turkey - whatever)

Directions:
1. Combine sauce ingredients in a bowl
2. Prepare mushrooms, peppers, snow peas, noodles and protein per prep time
3.When just about done add in the mixed sauce
4. Add in the cooked Ramon noodles
5. Toss gently and heat evenly for 3-5 mins
6. Serve and enjoy 

Notes: Control the amount of ginger and sriracha to your liking; add additional vegetables (I am partial to many); sauce can be made and stored in fridge in advance; fried, white, brown rice or pasta is acceptable starch)

One-Skillet Pork Chop Supper

A one-skillet dinner we are testing for our cast iron skillet recipe book (this blog). Relatively low calorie. Our first outdoor stove cooking experience (on new Gas One burner.

Rating: A Winner ++ (recommended recipe)

Ingredients
1 tablespoon butter
4 pork loin chops (1/2 inch thick and 7 ounces each)
3 medium red potatoes, cut into small wedges
3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots
1 medium onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
Optional: cracked black pepper and chopped fresh parsley

Directions
1. In a large cast-iron or other heavy skillet, heat butter over medium heat.
2. Brown pork chops on both sides; remove from pan, reserving drippings.
3. In same pan, sauté vegetables in drippings until lightly browned.
4. Whisk together soup & water; stir into vegetables.
5. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes.
6. Add chops; cook, covered,(thermometer in pork reads 145°).
7. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley.

Tips: Prepare ingredients in bowls/containers; designate 2x3 ft work space, do not overcook pork; have available EVOO and add'l water for final cooking; oven mitts; cook; at low heat; use a skillet cover.

Taste of Home 65 Cast Iron Recipes
Recipes we both like by the recipe # 3 - 11 - 12 - 22 - 33 - 44 - 51 - 52 - 57 - 63 

Shepard's Pie - a real winning dish and comfort food

Ingredients
1 Lb Ground Beef
1T Extra Virgin Olive Oil
1 C chopped onions
2 Carrots - diced
2 Garlic Cloves
2T of Flour
-----------------------------
2T Tomato Paste
1 t Worchestershire sauce
1 C Chicken Broth
2 t Parsley
1 t Pepper
Tabasco sauce
1/2 C Peas
-----------------------------
4 C Mashed Potatoes

Directions
1. In an appropriate skillet, combine Ground Beef, Oil, Onions, and Carrots 
2. Saute until Ground Beef is not pink
3. Add Garlic and cook for an additional few minutes
4. Sprinkle with flour and mix well
5. Add remaining ingredients (2nd set of ingredients) and bring to a boil
6. Lower heat and cook for 10 more minutes until thickens
7. Take the mixture and spread it in a pie dish or 11x7 baking dish
8. Even out and seal to edges
9. Bake uncovered in 400-degree oven at 25 minutes
Note: place baking dish on a parchment-lined sheet to catch any spill-over

Sweet and Sour Chicken

Chicken Ingredients:
3-4 boneless skinless chicken breasts
1 cup of corn starch
2 eggs, beaten
Salt, pepper, garlic powder for seasoning the chicken
1/4 cup vegetable oil (more if needed)
1 green pepper, cut into chunks
1 red or yellow bell pepper, cut into chunks
1 cup pineapple chunks
Rice (prepare according to instructions)

Sauce Ingredients:
1 1/2 cups sugar
1/2 cup ketchup
1 cup vinegar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon coarse black pepper

Directions: 
1. Preheat your oven to 325 degrees.
2. Cut chicken into 1-inch chunks, season with salt, pepper, and garlic powder.
3. Dip each piece of chicken in corn starch, then in egg.
4. In a skillet, heat veg oil to medium and brown chicken on both sides.
5. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks.
6. In a large bowl whisk all sauce ingredients and pour over the chicken.
7. Bake in the oven for about an hour, turning the chicken every 15 minutes. 
8. Remove the chicken & vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce.
9. Serve over rice and enjoy!

Basil Tomato Soup (better than the Scarlet Pearl)**

Ingredients:
2 Onions (coarsely diced)
2 Tbs Olive oil
6 Cloves of Garlic - minced
32 oz. Chicken Broth
28 oz Crushed Tomatoes
Salt and Pepper
4 Cups of Fresh Basil
1 tsp Thyme Leaves
Red Pepper Flakes
1/2 Cup of Grated Parmesan Cheese

Directions:
1. Saute onions and garlic cloves in olive oil (for about 10 mins)
2. Add the remaining ingredients
3. Simmer Med-Low heat for 40 mins - stirring often
4. Add Salt and Pepper to taste
5. Add grated cheese
6. When done - blend with an immersion blender to (your) desired consistency
7. Perfect with Grilled Cheese sandwiches or whole wheat crackers or chips
(Note: have available grated cheese for those who enjoy additional cheese).

Lemon Garlic Grilled Shrimp

Ingredients
20 Shrimp large, peeled
3 tbsp olive oil extra virgin
2 lemons (zest of one lemon and wedges for other)
2 garlic clove minced
1/2 tsp paprika, 1/2 tsp cayenne pepper
1/2 tsp celery salt, 2 tbsp parsley fresh


Instructions
1. Soak 4 wooden skewers in water.
2. Preheat grill on high, and spray with cooking oil
3. Blot shrimp dry with a paper towel
4. In a medium bowl whisk together all ingredients 
5. Add shrimp and toss to coat. Allow marinating for 5 minutes
6. Thread shrimp on skewers, 5 per skewer.
7. Grill shrimp over direct high heat, about 6 minutes, turning halfway through. Note: Shrimp should be pink, and the flesh opaque.
Note: Garnish with parsley and serve with lemon wedges and cocktail sauce.

Cocktail Sauce (adjust as desired)
1/2 cup ketchup
2 tbsp prepared horseradish
2 tbsp lemon juice freshly squeezed
1 tsp chili powder
1/2 tsp hot sauce to taste

See Yummly for details of recipe.

Roasted Veggies and Chicken - a winner!

Ingredients
1 lb chicken thighs or breasts
1 sweet potato, chopped into 1/2 to 1-inch pieces
1 pint Brussels sprouts, halved

1 Cup of brocolli
1 apple, chopped into 1-inch pieces
1 red onion, chopped
1-2 (approx) Tablespoons olive oil
2-3 teaspoons garlic
5-6 sprigs fresh rosemary
salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. Chop sweet potatoes, Brussels sprouts, red onion, brocolli and apple

3. Spread on a sheet pan and sprinkle with olive oil, salt and pepper. 

4. Stir to coat vegetables in oil.
5. Place chicken on a separate sheet pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken's juices).
6. Place the veggies sheet pan on the top rack and the chicken sheet pan on the bottom rack.
7. Roast for 30-40 minutes until veggies are browned.
8. Move chicken to the top rack of the oven and switch to the broiler. 

9. Broil the chicken for about 5 minutes until skin browned and crispy.

New Jersey Italian Hot Dog

Ingredients:
1/4 cup extra virgin olive oil
Salt
2 lbs. potatoes, cut into 1/2" chunks
2 green peppers, sliced into strips
1 large onion, sliced into strips
1 teaspoon Italian seasoning
8 beef hot dogs or sauages
4 buns, Pita bread or whatever 'roll'
Mustard

Directions:
1a. Fry the potatoes: Heat the olive oil in a large frying pan until it shimmers. (Put the potatoes in the pan in one layer and fry on medium-high heat for 2-3 minutes without touching them
1b. Use a metal spatula to scrape the potatoes off the bottom of the skillet, flipping them. Sprinkle salt over the potatoes, and cook for another 2-3 minutes without touching them.
2a Brown the peppers and onions, add back the potatoes: Remove the potatoes, which should be partially browned, to a bowl and set aside.
2b. Increase the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2-3 minutes without touching them.
2c. Sprinkle w/salt, then flip & cook 2-3 minutes more untouched. They should be browned and even blackened bits here and there.|
2d. Add Italian seasoning and potatoes to the pan, combine and cook over medium-high heat until they soft and nicely browned, about 8-10 minutes.
3 Grill the hot dogs/sausage: Cook your hot dogs; don't boil your dogs.
4 Assemble: Smear mustard on both sides of the roll. Add two dogs and top with as much of the potatoes, peppers and onions as will fit. Serve at once.

(Option: jalepino peppers, mild pepper rings, whatever)

Hamburger Soup

Ingredients:
1 lb hamburger (browned and drained)
1/2 can diced tomatoes
1 small can tomato sauce
2 cans beef broth
3 cups of water
6 baby carrots, chopped
1/4 cup onion
1/2 cup frozen corn
1-2 cups dry shells
salt, pepper, garlic to taste

Directions:
1. Brown hamburger
2. Placed browned hamburger, tomatoes, beef broth, water, carrots, corn, onion, tomato sauce in a crockpot on low for 6 hours.
3. Add shells a few minutes before serving
4. Stir at least once 
5. Serve ... option: grated parmesan cheese


Option: Reduce the broth slightly if you prefer a 'thicker' soup

Other Recipes at Baking with Mom (printable copy here)

Linguine with Shrimp Scampi

Ingredients:
Vegetable Oil
1 Tablespoon Kosher Salt (for water boil) plus 1 1/2 tsp. salt for shrimp
3/4 Lb. Linguine
3 Tablespoons unsalted butter
2 1/2 Tbl Olive Oil
1 1/2 Tablespoons minced Garlic (4 cloves)
1 Lb. large shrimp (approx. 16 shrimp) peeled and deveined
1/4  teaspoon freshly ground pepper
1/3 Cup chopped fresh Parsley
1/2 Lemon, zest grated
1/4 Cup fresh squeezed lemon juice (2 lemons)
1/4 lemon. thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions:
1. In a large pot boil water and drizzle heat olive oil and 1 Tablespoon of salt
2. Cook linguine to package instructions
3. In another pan, melt butter and add olive oil over low-medium heat
4. Add garlic and saute for about a minute (being careful not to burn the garlic)
5. Add the shrimp, salt & pepper
6. Saute until shrimp just turns pink (5 mins) stirring often
7. Remove from heat 
8. Add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.
9. Toss to combine
10. When pasta is done, drain cooked linguine, add shrimp and sauce
11. Toss and serve
(Option: have grated parmesan cheese, red pepper flakes available)

Spaghetti Squash - a favorite 'pasta'

Ingredients:
1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 large zucchini, cut into bite-size pieces
1 green bell pepper, chopped
1 tablespoon dried Italian herb seasoning
fresh ground black pepper, to taste
1 1/2 cups chopped tomato
3/4 cup crumbled feta cheese
TBD Shrimp, grilled chicken, beef (optional)

Directions:
1. Cut a seed clean spaghetti squash in two and remove seeds and pulp
2. Place the squash upside down in a dish filled with 1/2" water
3. Microwave on High for 5-10 minutes (until you can 'scrape' spaghetti easily
4. Set aside - until cool enough to handle
5. Use a fork and scrape the flesh of the squash and place into a large bowl
6. Fluff with the fork to separate the strands as much as possible.
7. Heat the oil in the large skillet (medium heat) 
8. Add the onion and cook it until just tender (~ 3 mins.)
9. Add the garlic and continue cooking and stirring another 3 minutes. 
10. Stir the zucchini and green bell pepper into the mixture; season (herb and pepper)
11. Add in the tomatoes, cooking just until the tomatoes are warmed (3 - 5 mins
12. Add the squash to the skillet and toss until evenly mixed
13. Finally, sprinkle with the feta cheese and toss again to serve.

Unstuffed Cabbage

Ingredients:
* 1 tablespoon olive oil
* 1 1/2 to 2 pounds lean ground beef 
* 1 large onion, chopped
* 1 clove garlic, minced
* 1 small cabbage, chopped
* 2 cans (14.5 ounces each) diced tomatoes
* 1 can (8 ounces) tomato sauce
* 1 tablespoon cider vinegar or wine vinegar
* 1/2 teaspoon ground cinnamon
* dash nutmeg
* 1/2 teaspoon ground black pepper
* 1 teaspoon sea salt

Directions: 
1. In a large skillet, heat olive oil over medium heat
2. Add the ground beef and onion and cook, stirring
3. Continue until ground beef is no longer pink and onion is tender.
4. Add the garlic and continue cooking for 1 minute.
5. Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. 6. 6. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Sautéed Veggies and ... a Favorite

Ingredients: (adjust as desired):
1 Cup Diced Carrots
1 Cup Brocolli Flowettes
2 Cups Shredded Cabbage
1 Onion
1 Cup Cauliflower
1 Cup Spinach
1 Clove of Garlic
Red Pepper Flakes
Salt & Pepper to taste
1 T Cider Vinegar
2-3 T Grated Parmesan/Romano Cheese
1 T Kikkoman Stir-Fry Sauce
3 T Extra Virgin Olive Oil
Protein (choose one or mix)
 .. 8-12 shrimp
 .. 8-10 ozs. cooked chicken
 .. 8-10 ozs. cooked salmon

Directions:
1. Add oil to pan and heat on medium
2. Add all vegetables
3. Season with salt & pepper to taste
4. Sautée 
5. Add vinegar and stir-fry sauce to taste
6. When just about complete add protein and spinach
7. Serve and add cheese to taste

Lentil, Ham and Vegetable Soup (easy, fast, delicious)

Ingredients:
1 C Lentils (diced)
1 C Celery (diced)
1 C Carrots (diced)
1 C Onions (diced)
2 Cloves of Garlic (minced)
1 1/2 C Cured Ham
32 ozs. Chicken Broth
1 C Water
8 ozs. Tomato Sauce
1 tsp. Basil
1/4 tsp. pepper
1/2 tsp. Oregano

Directions:
1. Clean and rinse vegetables (be sure to sort through lentils)
2. Place all ingredients in a crockpot
3. Mix all ingredients
4. Place crockpot on High
5. Cook for 3 hours until lentils

Calories: about 170 per cup (perfect for those on a 5-2 Fast Diet Plan or just want a filling, healthy soup).

One Pan Meal w/Veggies

Ingredients
2 large carrots ~2 cups
2 red potatoes ~2 cups
1 small-medium zucchini ~2 and 1/3 cups
2 red peppers ~2 cups
1 head broccoli ~1 and 1/2 cups
16 ounces Smoked Italian Turkey or Chicken Sausage (or shrimp, or pork, or chicken breast, or ...)

Seasonings
1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
1/2 teaspoon EACH: onion powder, dried thyme
1/8 teaspoon red pepper flakes optional
1/3 cup Parmesan cheese freshly grated, optional
4 and 1/2 tablespoons olive oil
Optional: fresh parsley, salt and pepper

Directions
1. Preheat the oven to 400 degrees
2. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
3. Prep the veggies: *It is important to prep the veggies according to directions*
3a. Peel and very thinly slice the carrots.
3b. Chop the red potatoes. Keep the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
3c. Halve the zucchini and then cut *thick* coins of zucchini
3d. Coarsely chop the broccoli
3e. Remove the stems & seeds from the peppers and chop into medium-sized pieces.
3f. Chop the sausage (or whatever main protein you selected) into thick coins.
4. Pour all the veggies and sausage on the sheet pan.
5. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
6. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
7. Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp, yet tender.
8. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
9. Serve on top of rice or quinoa if desired. (Also great plain!)

Asparagus and Shrimp Salad (4 Stars)

Ingredients
12 Ounces asparagus trimmed - cut into bite-size pieces
16 ounces large shrimp cleaned
1 yellow or red sweet pepper cored, seeded and cut into 2 inch strips
1 Tablespoon chopped garlic
2 Tablespoons olive oil
1/2 Teaspoon black pepper
1/2 Teaspoon sea salt
4 cups chopped Romaine lettuce
1 green onion chopped
..............................................
Dressing:
Juice of one large lemon
1/4 Cup olive oil
2 teaspoons sugar
1 Tablespoon white vinegar
1 Teaspoon Dijon mustard
1/2 Teaspoon sea salt

Directions:
1. Preheat oven to 400 degrees. 
2. Line a baking pan with foil or parchment paper.
3. Put the asparagus, shrimp and sweet pepper in a large bowl. 
4. Add the chopped garlic, 1 tablespoon olive oil, black pepper and 1/2 tablespoon salt. Mix well. 
5. Pour the shrimp mixture into the baking pan.
6. Bake for 15 minutes or until asparagus is tender and shrimp are pink.
7. While shrimp are roasting, arrange Romaine lettuce on plates. 
8. Add half the chopped green onion and reserve on top of salads.
9. Whisk all the dressing ingredients together in a small bowl. 
10. After shrimp and veggies are cooked, mix them well with the dressing.
Top each plate of Romaine lettuce with some of the shrimp mixtures. Garnish with remaining green onion.