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Parmesan Chicken Burgers

 

<span style="font-family: georgia, palatino;">Yesterday I made Parmesan Chicken Burgers.  This recipe was posted a few years ago by Kevin (Kevin313) and it's been a staple in our house ever since.  They came out beautifully on the grill.  I have fried them, baked them and grilled them.  I think grilling them is the best.</span>

 

<span style="font-family: georgia, palatino;">Thank you Kevin!</span>

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Chicago Sytle Pizza

 

<span style="font-family: georgia, palatino;">A couple of weeks ago I found a recipe in the book that came with our oven.  I have been wanting to try it because it looks a lot like pizza we used to get at Lou Malnati's in Chicago.  It was actually really easy to make you didn't even have to knead the dough.</span>

 

<span style="font-family: georgia, palatino;">Pic #1 is what it is supposed to look like and the others are my rendition.  My hubby gave it three MMMM's and a "this is a keeper" which is high praise from someone with few words.  I added chicken sausage and spinach on one of them.</span>

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Absolutely

 

<span style="font-family: 'American Typewriter', serif;">At the risk of violating any kind of copyright thing I thought I better just post the link.  It’s the last recipe in this document.</span>

<span style="font-family: 'American Typewriter', serif;"> </span>

<span style="font-family: 'American Typewriter', serif;">For toppings, I added Italian sausage and fresh spinach between the cheese and sauce.  The odd thing about this was when I made the dough it didn’t say to knead it for 10 minutes so I didn’t.  I proofed it in a warm spot and it doubled nicely.  I was surprised.</span>

<span style="font-family: 'American Typewriter', serif;"> </span>

<span style="font-family: 'American Typewriter', serif;">The recipe states to use a 12 inch pan and that is incorrect.  The oven says to use a 9 inch pan and that is correct.  Another tricky part is this recipe is the temp as it’s preprogrammed in my oven.  I can tell it’s using convection and if I had to guess I would say it was around 400 degrees for 45 minutes.  </span>

<span style="font-family: 'American Typewriter', serif;"> </span>

<span style="font-family: 'American Typewriter', serif;">That’s where I would start.</span>

<span style="font-family: 'American Typewriter', serif;"> </span>

 

[this post was last edited: 5/28/2020-12:55]

https://image-us.samsung.com/Samsun...s/all/pdf/Samsung_Online_Gourmet_Cookbook.pdf
 
Ralph,

It looks a little like something that was called a "Priazzo Verona Italian Pie" from Pizza Hut years ago (name, spelling and restaurant may be incorrect! LOL!). Basically a double pizza stacked. When I did my interpretation of it, I basically made a pie with regular pizza dough for the crusts and sauce, cheese, etc. between them.

As I remember, it wasn't around for long. Maybe they should have tried yours instead!

Chuck
 
I don't think mine would be a cassoulet, but I make a slow-simmered "stew" of sorts with a melange of meats.

Took a pound of ground pork out of the freezer and seasoned it so we could have wontons and pork balls for Udon noodle soup!

Chuck

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kreplah

Mike,

I guess technically they would be, since they're a meat filling in dough, also like ravioli. I think the main difference would be the thin wonton skins that are used as a wrapper and the Asian seasonings in the pork.

Chuck
 
Macaroni Salad

I made some long overdue Macaroni Salad this morning for the weekend.  I didn’t have any short salad macaroni, so I used some small shell macaroni that I bought back in March when the shelves were bare due to panic buying.  Actually, I like them just as well as the salad macaroni. 

 

Tonight we’ll have it with Grilled Ham&Cheese sandwiches ( I’m just getting ready to grill the sandwiches now) with some carrot and celery sticks on the side for a fresh vegetable.  Tomorrow Hot Dogs and Sunday some barbecued Pork Chops.

 

Eddie

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Easy Lasagna

Yesterday I made Easy Lasagna for dinner (leftovers tonight).  It’s really quick, simple and easy, takes 20-30 mins start to finish to put together.  I really like to make easy, homemade dishes and I came up with this one a couple of years ago and I haven’t made the traditional, boil the pasta first lasagna since.

 

I handwrite all of my own recipes and keep them rubber banded together in the fronts of various cookbooks.  I know, haphazard documentation, but it works for me.  I’ve attached a photo of the recipe if anyones interested. 

 

We both like this simple lasagna and also find we prefer lasagna without ricotta now.  Sometimes I use 1 lb. of mild Italian sausage instead of the lean ground beef, and I also occasionally throw in some sliced fresh mushrooms with the onions and garlic for a change of pace.   The sauce is intentionally thin so as to rehydrate the lasagna noodles while it bakes.

 

Eddie

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Eddie, I haven't boiled a lasagna noodle since the late 1970s when I found  recipe in one of my annual Southern Living Cookbooks.  And that includes the lasagna I made Tuesday afternoon.  
 
Eddie, the lasagna sounds and looks tasty. My mom used to make it about every couple months.

The salad looks good - is that a sliced beet on top?

The side dish looks to be Veg-All, which is something I don't care for at all.
 
Thanks Tom, yep its a slice of pickled beet on the salad, the vegetables are frozen mixed vegetables which I quite like.  This lasagna serves nicely, holds its shape and doesn’t fall apart when you take it out of the pan,

 

Eddie
 
Eddie, the lasagna meal looks delicious! Thanks for sharing the recipe.

Yours is the classic handwriting we baby-boomers were taught in school. I still remember the scripted alphabet cards above the chalk board showing the correct way to write both upper and lower-case letters.

I'm having a wisdom tooth extracted today, so no cooking for me for awhile. It'll be Jello, pudding cups, instant mashed potatoes, cream of wheat and herbal tea for the next week. All four of my wisdom teeth came in perfectly, but lost a chunk of the upper right one in a burger a few days after the state shutdown back in mid-March.

Worse yet, the oral surgeon is in coronavirus hotspot Worthington, MN. Unfortunately, there's no putting it off. Pain has been increasing the past two weeks.
 
Eugene

I’m really sorry to hear about your wisdom tooth problem.  I’m one of the fortunate that never even got wisdom teeth.  About 35 years ago my dentist told me that this was part of the evolutionary process and some people in my generation and later gens just weren’t going to get then at all, lucky me!

 

Yes, I still write the way I was taught in the 50’s, but certainly not like I used to!  My penmanship is deplorable compared to what it used to be like.  It came from 20 years of having to write 10 to 20 pages of case narratives a day, plus correspondance when I worked at the Human Service Dept.  To keep up with the pace I needed to take lots of shortcuts and the quality of my handwriting suffered.  When I look at recipes that I wrote down in the 70’s and early 80’s my handwriting was so much better.

 

When you get better give this simple dish a try, I think you’ll like it and it sure is easy.

 

PS the notation I placed in the margin next to the 8 slices of mozzarella  cheese is 8 oz. shredded can be used in place of the slices.  It got lost in the poor photo I took, sorry.

 

Eddie 
 
<span style="font-size: 14pt; color: #008000;">I will be glad when this topic fades into oblivion. When I look at all this wonderful food you people prepare it makes me feel like a lazy bum. Granted I have a difficult time standing for long periods and my illness diagnosed last February put a dent in my lifestyle (now "cured" according to the oncologist and slated to be surgically re-assembled back to normal soon) my cooking has been reduced to pretty much shortcuts. Rice and beans are still cooked in the electric pressure cooker but everything else is frozen or canned stuff that goes in the toaster oven or microwave.</span>

 

<span style="font-size: 14pt; color: #008000;">There are lots of really great dishes pictured here, some involved and some relatively easy. They all look delicious. You all get gold stars for your effort.</span>
 
Don’t feel lazy Joe, you’re doin the best you can all circumstances considered.  I’m happy to hear that your doc has declared you cured, thats great news.

 

As you continue to improve and regain your strength maybe you’ll feel more up to trying some of the recipes posted here.  

 

You mentioned making Beans and Rice in the PC.  Thats a lot of work, even if the PC cuts the time.  I make Beans and Rice all the time and I’m lazy and just use canned pinto beans, a real time saver, maybe give it a try next time you get a hankering for this dish.

 

Hope you continue to get stronger everyday.

 

Eddie
 
Quick Beans and Rice

In a 10” frying pan sauté until tender in 2 tsp. oil 1 large diced carrot, 1/2 diced onion, 2 minced garlic cloves.  Add one 15 oz. can of beans, undrained, I like Pinto beans, but Black or Red beans work too.  Add about 2 tsp chili powder, 1 tsp ground cumin and 1/4 tsp red pepper flakes.  Bring to a boil, reduce heat to low, cover and simmer for about 30 mins.  Meanwhile steam 1/2 cup long grained white  rice in 1 cup water.  Serve the beans over the rice and top with some shredded cheddar or jack cheese.  I also sometimes also add about 1/4 cup diced green pepper too.

 

If you really want to save time, just put 1/2 cup raw rice into the beans and add 3/4 cup water, cover and cook on low for about 30 mins, until the rice is tender and the water is absorbed.

 

Either way this is an easy, economical and tasty dish.  Vary or increase the spices to your own taste.  These amounts makes two generous servings, your appetite may vary. 😀

 

Eddie

[this post was last edited: 6/25/2020-14:02]
 

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