I picked some beautiful San Marzano tomatoes from my garden the other day and decided to roast them in the oven and throw together a quick little pizza. Just slice them in half, lay them in a single layer on a baking sheet. Drizzle with a little bit of olive oil and bake at 225 degrees for 2- 2 1/2 hours or until they are soft and caramelized. Remove from oven and sprinkle with a little bit of sea salt. Set aside. Spread out your favorite pizza dough on a cookie sheet, sprinkle evenly with mozzarella cheese, place your roasted tomatoes over the cheese, drizzle some more olive oil and sprinkle with fresh basil. Bake your pizza until crispy on the bottom and cheese is melted.
That's all there is to it!
A few months ago my mother in law made this chicken dish for Sunday dinner. When I saw what she was making I was pretty skeptical. Mayonnaise on chicken? It didn't sound or look so good to me, that is... until it came out of the oven. Crispy golden brown on the outside and moist and tender on the inside. Hard to believe but totally true! My husband usually hates anything cooked with mayonnaise but he absolutely loves this recipe.
Think of the mayo as a combo of eggs and oil ( which is exactly what it is) add to that the grated cheese and bread crumb topping. You have to give this a try.
It takes about 10 minutes or less to prepare and about 20 minutes to cook. If you want to jazz it up a bit, just add the tomato on top with a drizzle of olive oil. Top with fresh basil. You won't be disappointed!
Pre Heat Oven to 425 degrees.
I cook these on a cookie sheet with a little drizzle of olive oil under each chicken breast.
Ingredients:
1/2 Cup Hellmans Mayonnaise
1/4 Cup Shredded Parmesan Cheese
4 Boneless skinless chicken breast cutlets
4 Teaspoons Italian seasoned dry bread crumbs
Variation:
4 Sliced Fresh Tomato for top ( optional)
4 Fresh Basil Leaves for top ( optional)
Directions:
In a medium bowl mix mayonnaise and parmesan cheese.
Spread evenly atop each chicken breast.
Sprinkle 1 teaspoon bread crumbs atop each breast.
* Variation:
Add tomato slice, drizzle with a little bit of olive oil before cooking
Add fresh basil leave when you remove from oven.
Bake in a preheated 425 degree oven for about 20 minutes until golden brown.
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Parmesan Crusted Chicken
I had four bananas that needed to be used....stat!! I started to search the web and came across this decadent Banana bread recipe that called for .... 4 bananas.. Perfect..
The Chocolate chips and chopped pecans make this bread more of a dessert than a bread, that's for sure... Kudos and five stars to Prairie Palate for this recipe. ( her link is at the bottom). It's over the top moist, rich and delicious.
Ingredients:
1 Stick Butter, Softened to Room Temperature
1 Cup Granulated Sugar
2 Whole Eggs
4 Large Ripe Bananas
1 Tablespoon Milk
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Mini Semi Sweet Chocolate Chips
1 Cup Chopped Pecans
Directions:
Preheat oven to 325 Degrees and spray a 9x5x3 Loaf Pan with cooking spray.
Cream together butter and sugar in a large mixing bowl. Add eggs one at a time, beating well after each egg.
In a separate medium size bowl, mash together the bananas, milk, cinnamon, nutmeg and vanilla. In a third medium size bowl, combine the flour, baking soda, baking powder and salt.
Pour the banana mixture into the creamed mixture and combine.
Add the dry mixture and combine but do not over mix. Stir just until the dry ingredients are incorporated.
Fold in the chocolate chips and chopped pecans.
Pour batter into the prepared loaf pan. Bake for one hour, after one hour insert tooth pick in the middle of the loaf and check to see if it comes out clean. If it doesn't, continue to cook and re-check ever 5 minutes. Once the toothpick comes out clean, remove from oven.
Run a knife along the sides of the pan, invert and remove. Cool on wire rack.
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Recipe slightly adapted from Prairie Palate
It's a blueberry muffin kind of day. Why's that you ask??? Because it's a heavy rain, flash flood , stuck in the house kind of day and I have a freezer full of blueberries just waiting to be eaten!
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fresh ground nutmeg
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups low-fat vanilla bean Greek yogurt
- 1 1/2 cups blueberries ( I used frozen)
- Cooking spray for muffin tins
Directions:
Adjust
oven rack to lower middle position and heat oven to 375 F.
Mix flour, baking powder, baking soda, nutmeg and salt in medium
bowl. Set aside.
Beat butter and sugar with electric mixer on medium-high
speed until light and fluffy, about 2 minutes. Add eggs, one at a time,
beating well after each addition. Alternating 1/2 at a time, beat in
the dry ingredients and yogurt until a smooth thick batter forms. Gently fold in the blueberries.
Spray 12 cup muffin tin with cooking spray or coat
lightly with butter. Use a large ice cream scoop to divide batter
evenly among cups.
Bake until muffins are golden brown, about 25
minutes. Set on wire rack to cool slightly, about 5 minutes. Remove
muffins from tin and serve warm.
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The Only Muffin Recipe You Might Ever Need
