Jessica Cooks! Chicken Parmesan

Cooking is, inevitably, a part of my daily existence.
My children and The Man of the House do help at times- and are excellent cooks themselves. But typically, I am the cook around here.
I try to keep the family dinner hour somewhat sacred. There is enough in this world tugging at family time, and studies have shown that children who consistently have dinner with their families, at home, are more successful in life. I'm doing my part to make that happen.
Sometimes that means changing the dinner time and some days we rush out the door as soon as dinner is finished, but we do sit down at the table together at least five nights a week.
I love it!
And, because I have this fun blog to write on, I'll take you along with me as I cook for my family.
Because it makes cooking more fun.
Because sometimes I don't want to cook.
And because my older children might appreciate the step-by-step instructions someday.




By the way, I prefer to cook barefoot. Just thought you should know.
READY?


This recipe feeds 10-12 people. Sorry folks. I don't really know how to cook in small amounts. I've been feeding an army for a while now. And we have company pretty often.


You'll need 6 boneless, skinless chicken breast halves.



1/2 cup italian bread crumbs
1/2 cup parmesan, plus extra parmesan for topping
Spaghetti noodles- I'm really bad about estimating the amount of pasta needed for this dish. For 10-12 people, I cooked about 48 oz. And had too much.

2 29 oz. cans tomato sauce (This is for the sauce. I also use store-bought spaghetti sauce occasionally. Use whichever you like.)
Also for the sauce:
1/2 onion, finely chopped
1/4 bell pepper, finely chopped
1/2 to 1 teaspoon dried, crushed red pepper (to taste)
1 teaspoon italian seasoning
3/4 to 1 Tablespoon granulated garlic (to taste)
( I also used fresh garlic when I'm feeling especially energetic)

1/4 teaspoon freshly grated pepper
2 teaspoons parsley
salt- if needed


Mozzarella cheese: about 3 cups, shredded


First, get your water on the stove for the pasta. Bring to a boil.
Preheat oven to 375*.


Slice chicken breasts in half, lengthwise.


In a gallon- sized ziploc bag, mix together 1/2 cup parmesan & 1/2 cup italian bread crumbs.


Place pieces of wet chicken into bag and shake to coat. Lay chicken on greased, foil-lined cookie sheet. Bake at 375* for about 20 minutes. Until no longer pink in the center.
When you place the chicken in the oven, this is the time to cook your pasta. They should both be done in 20 minutes or less.
Of course, I'm at an altitude over 6,000 ft. - so time your chicken and spaghetti noodles according to the length of time it takes to cook them at your house. The chicken can wait if done first. The pasta can't.



Finely chop your 1/2 onion


In a large skillet, saute onion in 1-2 Tablespoons olive oil


While the onion is beginning to cook, get your bell pepper ready


Add the bell pepper to the onion and saute until the onions begin to look clear. You don't want the vegetables soft and mushy, but with a little crunch.
Unless you detest crunchiness in a spaghetti sauce. Then you'd better cook them longer.



Pour in the tomato sauce.




Add your seasonings. Taste as you go to get the flavor the way you like it!


Simmer on low for about 20 minutes.


While the sauce is simmering, the chicken baking and the pasta boiling, consider organizing your seasonings.
The Man of the House made me a nice shelf over the stove to hold my most frequently-used items.
Only, it usually looks like this if I've been cooking a lot.
Oh my dear friends; garlic, olive oil, cinnamon, chili powder and cumin. I couldn't live without you! You make the world a better place.

So much better. Now they're all standing at attention. Not milling about, talking amongst themselves.

Okay, at this point everything should be ready. Drain your pasta. I don't rinse it for this dish as I want the sauce to stick to it. Plus, I add the sauce quickly so the pasta doesn't stick together.

See- I always end up with too many noodles!


Okay, here is my platter with pasta.


Now, pour 2/3 of your sauce over the pasta and mix it in a bit.

Add about 3/4 cup mozzarella.

Now place your cooked chicken over the top and cover with the rest of the sauce.




Spread the rest of the mozzarella over the top, then sprinkle liberally with parmesan cheese and a bit of parsley.


Broil for about 5 minutes or until cheese is bubbly.


Yum!
Can you hear the kids setting the table? Calling everyone for dinner?
Getting ready to bless the food?
Can you see The Man of the House's smile as he walks into the house and smells the wonderful aroma?
Can you hear Abby, our dog, sniffing at her dog chow while tears of unfairness drop into her bowl?


I like to add a green vegetable with this dish. Today I chose lightly steamed broccoli.
But a nice garden or caesar salad would be perfect.


Enjoy!

Jessica Cooks! Hawaiian Haystacks

Hawaiian Haystacks....I don't have a clue as to whether or not this is an authentic 'Hawaiian' dish. However, it's yummy and my great friend, Kristen, told me how to make it.
It's also healthy and 6 out of 8 people in my immediate family beg for it.
Are you ready?


Okay, here's what you'll need to feed 8-10 people: 5 boneless, skinless chicken breasts. (If they are very large, maybe just 4)




Rice. I like either Jasmine (not as starchy) or brown. My kids like Jasmine. Because it's not as healthy.
Also shredded cheddar or mixed cheeses. I like Mexican Blend from Costco.



One family size cream of chicken soup. Or several small cans.
Pineapple. Either tidbits (my preference) or chunks.

Also, 4 smallish tomatoes, 3-4 green onions, 1 cup sliced black olives and about 1 cup shredded coconut. (optional) You can have more olives than this if your family is olive-crazy, which mine is.
I was out of coconut. Which was okay considering I'm the only one in my family who likes it in this dish.



Okay, to get started, measure out 3 cups rice into a pot or rice cooker. I adore my rice cooker! (Thanks, Dad & Muriel)
If you don't have a rice cooker, make the rice according to directions on the package.


To the rice add 6 1/4 cups water, one tablespoon olive oil. This is for Jasmine rice. Other rice may need varying amounts of water.



See my sous chefs? Aren't they great!?



Dice up the green onions and tomatoes. Also the olives if they're not presliced. I buy the humongo cans of olives at Costco, divide it among many small containers and store them for a month in the fridge. It works for us.
But we all miss putting olives on our fingers. We have to wait for the holidays.

Cube your chicken.


Add 1 1/2 Tablespoons olive oil (EVOO) to a skillet and sautee the chicken.


Salt and pepper to taste.


Empty the cream of chicken soup into a saucepan, add milk- about 2 cups. If your brand of soup is really salty, you might want to add more.


Heat the soup until hot.


Put your toppings: cheese, pineapple, tomatoes, green onions and olives (not pictured) into bowls.
Thanks Ma for the yellow bowls- I love them!

Your rice should be done by now- fluff it with a fork.


Get your chicken ready, too.



Lay out the buffet and call the kids. Okay, call your husband, too. (Mine is one of the two people in this family who doesn't care for this wonderful dish!)



Behold the beauty! Oh how I love this light, colorful meal. And I have no Hawaiian heritage whatsoever.


My lovely just-turned-18-year-old daughter really digs this meal. It's one of her favorites. And, since it was her birthday, I made it. Just look at the joy on her face.
Okay, maybe she's annoyed I'm taking her picture and telling her to say "Stringy cheese".
She can't help but smile, though. That's just the kind of wonderful girl she is.