Author Archives: patty

One Pot American Beef Goulash

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  • Yield: 4 servings

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 15 ounce can crushed tomatoes
  • 15 ounce can fire roasted diced tomatoes
  • 1 cup water
  • 1 cup dry elbow macaroni
  • 1 cup shredded Cheddar cheese

INSTRUCTIONS

  1. Preheat oven to 400F.
  2. In a large, oven proof skillet, heat oil over medium-high heat. Add the onions, sauté until soft, about 2 to 3 minutes. Add the paprika, Italian seasoning, salt, and black pepper, sauté for an additional minute.
  3. Add the ground beef, breaking up the meat with a wooden spoon or spatula, as it cooks. Cook for 7 minutes.
  4. Stir in the garlic, crushed tomatoes, diced tomatoes (including the liquid), and water. Bring to a simmer.
  5. Add the pasta to the goulash. Cover and transfer the skillet to the preheated oven. Bake for 22 to 25 minutes or until the pasta is tender and sauce thickened. Top with cheese and return to the oven, uncovered, until the cheese is melted.

Easy Parmesan Crusted Chicken

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Prep  15 min Cook  20 min Total  35 min Servings 6 Calories 264  Oven: 400 F

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 cup seasoned Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/3 cup mayonnaise

Instructions

  1. Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
  2. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer.
  3. Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken fillets in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.

Recipe Notes

Notes:

  • Instead of garlic powder, use 1 clove of fresh garlic that’s been pressed or very finely minced instead.
  • Instead of Italian seasoned bread crumbs, use regular bread crumbs with 1 1/2 teaspoons Italian seasoning added to it.
  • Instead of mayonnaise, use 4 tablespoons melted butter instead.

Unbelievable Overnight Chicken

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Oven: 350 F or Grill (preferred method) Marinade: 8 hr up to overnight

Ingredients:

3 T cider vinegar

3 T coarse ground mustard

3 cloves garlic, minced

2 T lime juice, about 1 lime

3 T lemon juice, about 1 lemon

½ c packed brown sugar

1 ½ tsp salt

½ tsp black pepper

1/3 c oil

6 boneless, skinless chicken breasts (about 2 3/4#)

Directions:

Stir together cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper in a bowl.

Stir in oil

Add cider mixture and chicken to a large zip top plastic bag, seal the bag, squeezing out excess air, and turn to coat.

Chill, covered, at least 8 hours or up to overnight.

Preheat your grill (preferred method) or oven to 350 degrees F

Remove chicken from marinade and discard marinade.

Lightly oil your grate and grill chicken 6-8 minutes per side, or until juices run clear and and instant read thermometer inserted into thickest part registers 165 degrees F.

If doing in oven, start checking after 30 minutes.