Friday, March 25, 2011

No Fry Chicken Parmesan

I cooked this no fry chicken parmesan, and it is so good, you won't have any leftovers for Fido!

4 boneless, skinless chicken breasts halves (about 1 pound)
1 egg, beaten
1 cup Italian seasoned dry bread crumbs
1 jar traditional style pasta sauce (26 ounces)
1 cup shredded mozzarella cheese (about 4 ounces)

1. Preheat oven to 400 degrees.
2. Dip chicken in egg, then coat well with bread crumbs.
3. In 13x9 baking dish arrange chicken and bake for 20 minutes.
4. Pour pasta sauce over chicken; top with cheese, and bake an additional 10 minutes or until chicken is thoroughly cooked.

This can be served with hot cooked pasta or served as a sandwich on 4 long Italian or hoagie rolls halved lengthwise.

Wednesday, December 15, 2010

Barbecue Pork On Buns

Who said you have to use the grill or the oven for barbecue pork?

I recently cooked this in my slow cooker, and it was very good! So good in fact, I am going to cook it again this weekend!

The recipe says "cola carbonated beverage", and I used Coca-Cola. I am sure any cola would work fine, but I recall my mother pouring a can of Coke over the ham she would bake at Christmas or Easter, and how good it always was. So, using Coke was a no brainer.

Use your favorite bottled barbecue sauce to cook this. 

Be prepared for the pork to be so tender that it will either fall apart or break in two when you try to remove it from your slow cooker. Mine broke in two, and I just used my handy dandy tongs to pull the pork apart, and mixed it with the delicious sauce and onions in the slow cooker.

As a friend of mine used to say, "it was so good it'll make your tongue slap your brains out".

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2 lb boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

Combine all ingredients (except buns) in a 4 quart slow cooker. Cook covered on high for 5-6 hours, until very tender.

Drain and slice or shred pork and serve on buns with additional barbecue sauce if desired.

Wednesday, September 01, 2010

Italian Beef and Pasta


1- 1/4 lbs boneless beef chuck steaks, cut 1/2 inch thick
1 Tbs olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 tsp dried Italian seasoning
1 can (14-1/2 ounces) Italian-style  tomatoes, undrained, broken up
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/4 cup dry red wine
1/2 lb small mushrooms, halved
4 oz uncooked mostaccioli (1-1/2 cups)
2 Tbs grated Parmesan cheese


Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, 1/2 at a time; remove. Pour off drippings.

Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is tender.

Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.