Chicken Mozzarella

I’m running a little behind in my posts but good things are usually worth waiting for and this dish is one of the good ones.? Foodbuzz and Tastemakers along with Newman’s Own sent me a couple of sauces to try with the hopes of my coming up with a recipe that is tasty, easy, family friendly and can be prepared within 30 minutes.? With my Chicken Mozzarella I nailed all of these plus.? Not only is this dish simple to make it’s a dish that can be prepared as individual servings cooking all at one time or as needed making it the perfect dish for a busy schedule family.? So here is all you do to make this tasty little dish. To make a serving for 4: Preheat oven to 350 degrees.? Cook 1/2 lb.? spaghetti according to package directions. Divide spaghetti into 4 individual dishes that are oven safe. Place 1 pre-cooked, breaded chicken breasts over top of spaghetti. Divide 1 jar of Newman’s Own pasta sauce over the chicken breasts making sure to cover the spaghetti. Top with shredded Mozzarella cheese. Bake 20-25 minutes or until cheese has melted and the dish is piping hot. Comments:? I used the Tomato & Basil Bombolina Pasta Sauce. When I make up a new dish and serve it to some of my lucky food testers, I tell them very little about the dish.? All 3 of my food testers that tried this dish remarked about it’s “clean” taste.? One thought it may have a touch of lemon added another wanted to know if I added a tiny bit of mint.? It was the Basil they were tasting and they all 3 loved it.? For my chicken I used a pre-cooked, all white meat product to cut down time.? When baking the assembled dish, watch your cheese.? You want

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Chicken Mozzarella

Tidbits about words

November 5, 2011 by  
Filed under ABBA, BBA, BBQ, cookbooks, CSA, dip, FFF, fun, GYO, ham, Martha A Cheves, new, PA, pie, Recipes, rye, soy, Stir Laugh Repeat, tidbits, TWD, ve

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?”lollipop” is the longest word typed with your right hand.

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Tidbits about words

Marzetti Simply Dressed Salad Dressings

As part of the Foodbuzz Tastemaker program with Marzetti Simply Dressed, I received a coupon to try Marzetti’s newest dressings.? While deciding on which of the ten flavors I wanted to try I remembered that the weather has taken a turn for the chilly side so it was time to make a pot of chili and what goes better with chili than coleslaw.? That made my decision for me and boy was it a good choice. Marzetti Simply Dressed Coleslaw mix has the perfect touch of sweetness enhanced with the perfect touch of vinegar and just a hint of onion.? For my coleslaws I shredded about 2 cups of cabbage, add about 1 1/2 Tbsp. sugar and equal amounts of vinegar, a sprinkle of dehydrated onions and then enough mayo to make it slightly creamy.? This makes enough slaw to serve 4 but you have to wait for the onions to plump back up, the sugar to dissolve and the flavors to blend before serving.? With the Marzetti Simply Dressed Coleslaw I used the same amount of cabbage and added about 3 Tbsp. of the

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Marzetti Simply Dressed Salad Dressings

Seafood Labels

When I read this in a Better Homes and Garden magazine, I was really surprised.? I’ve always assumed that organic was just that.? I never stopped to think that if it’s wild-caught, there is no way it can be organic.? That can only happen if it’s farm raised.? Duh!? The wild-caught took me a bit by surprise too.? I usually believe whatever I read on the labels.? I do know that my doctor told me years ago to never buy Fish Oil unless it said caught in “deep, cold water.”? Otherwise it just might be farm raised and not worth the money I spend.? I think I’ll start looking for Fish Oils made in Alaska.? As for the Dayboat term, that’s a new one for me. Organic:? Not backed by the USDA for use on seafood.? With other products, “organic” partly means the animal was raised on organic feed

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Seafood Labels

Tervis Tumbler

After receiving my new Tervis tumbler I decided to come up with a drink that would be a hit for all ages.? I came up with the following recipe that I would like my readers help name. 1 cup powdered milk 1/2 cup cocoa 1/2 cup sugar 1/2 cup Maxwell House International Coffee marshmallows, optional Mix all together until well blended.? Scoop 3 heaping spoons into a cup, or in my case my Tervis tumbler.? Add 1 cup of boiling hot water and stir well.? Add marshmallows and enjoy!? For a little extra flavor try adding chocolate chips, white chocolate chips, caramel chips, etc. Comments – I’ve worked this up twice using 2 different flavors of coffee.? The first I used was Toasted Hazelnut.? The mix in today’s picture is made with French Vanilla.? Now…with the holidays coming up, the flavored hot chocolate/coffee, spooned into a pretty container and a Tervis tumbler make beautiful Christmas gifts for teachers,

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Tervis Tumbler

What you need to know about Yogurt

After watching an episode of Dr. Oz the other night, in which he talked about yogurt, I decided to do a little research of my own.? Below is what I found out.?? I never knew – did you? #1 To make yogurt the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, two good bacteria that are not only good for you but are required by FDA standards for yogurt, are added to a warm milk bath where they proceed to ferment and coagulate into a semisolid, producing tangy lactic acid along the way.? Manufacturers can add other probiotics but they’re not required nor regulated by FDA. #2 When buying yogurt, look at the seal.? Established by the National Yogurt Association, the seal indicates that the manufacturer is promising that the yogurt contains at least 100 million active starter cultures per gram when manufactured. #3 Make sure you’re getting all the active cultures you’re paying.? Some yogurts are heat-treated after fermentation, which neutralizes the good-for-you bacteria required for production, meaning that the potential health benefits are neutralized too.? Check the packaging:? The FDA mandates that these yogurts be labeled “heat-treated after culturing.”? If your yogurt is not heat-treated, the package may say “active yogurt cultures,” “living yogurt cultures,” or “contains active cultures.” #4 Don’t pour off the clear liquid that often separates and floats to the top of many yogurts. ?Stir it in. ?This contains a little protein and some of the tart flavor. #5 Frozen “yogurt” is not regulated by the FDA meaning the scoop in your cone could be made entirely from yogurt or it could be ice cream with a little yogurt stirred in.? Watch for the seal assuring that it is actually life and active cultures. #6 Watch for added sugars.? Scan the ingredient list for added sugars such as high-fructose corn syrup, sucrose, dextrose, maltose, maple syrup, or fruit juice concentrate.? Six ounces of typical plain nonfat yogurt have about 11 grams of natural sugar and 80 calories.? Flavored varieties can add as much as 14 extra grams of sugar and 50+ calories.

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What you need to know about Yogurt

Cube Steak Catatorie

This is a simple and simply delicious dish.? My recipe on Martha’s Recipe Cabinet serves 2 but you can easily double the recipe for more.? This dish is made with Ro-Tel’s new “Zesty Tomato & Green Chili Sauce.”? For my comments on this product visit my site The Good, The Bad, The Maybe .

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Cube Steak Catatorie

Sausage Quiche

2 refrigerated pie crusts 1 1/2 cups shredded cheese 1 Tbsp. flour 4 eggs 1 cup evaporated milk (not skim and not sweetened condensed) 1 lb. Lean sausage of your choice 1/2 small onion, chopped Preheat oven to 350 degrees.? Crumble and cook sausage.? Drain.? In a large bowl whisk eggs, cream and flour until well blended.? Stir in cheese, sausage and onions.? Pour evenly into pie shells.? Bake 40-45 minutes or until knife inserted near the center comes out clean.? Set stand about 5 minutes before slicing. Comments – This dish makes the perfect breakfast, brunch and even dinner.? Add some sliced tomatoes and you have a delicious meal.? For changes – you can make this without the crust and you can use ground beef instead of sausage.? If using ground beef you might want to add some chopped bell peppers, maybe a little garlic.? For your cheese, as my newest cookbook says “Think With Your Taste Buds.”? Use cheddar or blends.?

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Sausage Quiche

Sweet and Sticky Oven Baked Chicken Thighs

I was searching the internet the other day looking for something new to try with chicken thighs.? Seems that more and more of my weeknight meals revolve around them and the family is getting a little tired of my normal baked thigh recipes.? Luckily this recipe caught my eye and it is definitely a keeper!!!? Kristen from Dine and Dish makes these using chicken wings but thighs are what I had. Sweet and Sticky Oven Baked Chicken Thighs (from Dine and Dish ) Ingredients: 1 cup honey 1/4 cup molasses 1/3 cup ketchup 1/8 teaspoon cinnamon 1/2 teaspoon Spanish paprika 1 Tablespoon seasoned salt 1/8 teaspoon fresh cracked black pepper? 1/4 teaspoon Kosher salt? 1/4 teaspoon minced garlic 2 Tablespoons Worcestershire sauce 1 Tablespoon mustard 1 ½ cups brown sugar 8 chicken thighs Preheat oven to 375 degrees F Directions: In a medium bowl, whisk together all ingredients except the chicken thighs Line metal baking sheet with aluminum foil and place a rack to elevate the chicken. Pour the barbecue sauce over chicken thighs in a large re-sealable plastic bag. Seal tightly and shake until sauce is well distributed. Arrange chicken thighs on the rack over the aluminum foil lined baking sheet. Bake in preheated oven for 1 hour or until crisp and cooked through.

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Sweet and Sticky Oven Baked Chicken Thighs

Review for Think With Your Taste Buds!

Below is a new Amazon review on our our new cookbook Think With Your Taste Buds – Desserts.? I had to share! Easy does it! , September 30, 2011 By myristica “myristica” (The Swamp, USA) This review is from: Think With Your Taste Buds (Perfect Paperback) Recipes are quick & easy but yummy. Many of these recipes would be ideal to introduce children to the world of cooking. You don’t need a kitchen full of fancy appliances or gadgets to prepare any of them. Some recipes are old family favorites with a twist and others are refreshingly new. Both authors offer suggestions or experiences for every recipe, so it’s like hands-on cooking with Mama gently guiding you. Enjoy results suitable for daily desserts, church suppers or that special event but know you won’t be spending all day in the kitchen preparing any of these goodies. This book would be a great gift for a first time cook, an experienced cook who is looking for variations on tried and true desserts or anyone who needs something tasty without the fuss. Enjoy!

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Review for Think With Your Taste Buds!

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