Recipes For My Boys: baked
Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts

Tuesday, July 29, 2014

Baked Parmesan Zucchini Stacks

Don't you just love the bountiful vegetables of summer?  I certainly do!   Zucchini, yellow squash, tomatoes and onions are stacked and baked ... yes!  I made a meal of this while hubby and my boys ate steak and onions I cooked in the crock pot.

Wednesday, July 24, 2013

Baked Potato Chip Crusted Onion Rings

Potato chips and onions rings meet bringing happiness all around. ~smile~  Try different flavored potato chips for unique onion rings!  Vinegar and salt.  Barbeque.  Sour Cream and Onion. Cheddar.  Chipolte.  Ranch.  The possibilities of flavored onion rings are endless!  Which flavor will you try?

Baked Potato Chip Crusted Onion Rings

2 medium to large onions, sliced thin and separated into rings
1 cup milk
1 egg
10 to 15 oz. bag potato chips, try different flavors, crushed
1/2 to 1 cup cake flour
seasoning, if desired

Preheat oven to 400 degrees F.  Crush potato chips in processor or put in a bag and crush with hands.  Put in a bowl, bag or on a plate.  Carefully, slice onions into thin slices, separate into rings and put aside.  A mandolin works great for uniform cuts.   In another bowl, beat egg into milk.  Put cake flour in a bowl, bag or on a plate.  Make room on counter and line up: cake flour, milk and egg mixture, crushed potato chips, and greased cookie sheets.  Dip onion rings in cake flour.  Shake off excess and put in milk and egg mixture. Take rings out with fork, shake excess milk mixture off and put in potato chip crumbs a few at a time, pressing, or shaking bag, to coat. Onion rings may not be completely covered.  Put on greased cookie sheets.  Bake 10 to 15 minutes until crisp and golden.  Plate and serve.  Enjoy!

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The Better Baker Weekend Potluck #128

Thursday, June 20, 2013

Ravioli Lasagna

You are going to thank me!  I just know it!  However, I cannot take credit for the idea.  I just picked up on it after seeing it floating around the internet, various places.  No one place in particular.  I think this recipe is great and will be making it often.  Me will, too!  ~wink~

I didn't use all the ravioli but rather saved some to toast in the oven.  I'll share that soon.  ~smile~ 

Thursday, March 7, 2013

Onion Cheese Bread

This homemade onion and cheese bread is perfect for sandwiches or eating plain right out of the oven.  Top slices with additional cheese and broil in the oven to serve with a pot of Tomato Soup.  It's great with Hamburger Vegetable Soup. Slice and nest your favorite cheese between two slices for the best grilled cheese sandwiches ever.  If you like onions and cheese...this is your bread!  Enjoy! 

Friday, December 14, 2012

Broccoli Bake

I do cook real food...see!  It's just that we are in a rut and eat the same things over and over again, it seems.  Until I saw what my lovely friend Ann, of The Fountain Avenue Kitchen shared with us last week.  Her Broccoli and Prosciutto Bake looked too good not to make!  It is an easy dish that I just knew would be a hit, and it was!  I adapted it to use what I had on hand, you do that too, don't you?  Yeah, I thought so. Anywho,  this is really easy, versatile and YUMMY!  It is made with frozen broccoli, my oldest son's favorite veggie, crescent rolls *another favorite*, and whatever you want to add.  I am going to add fresh mushrooms and whatever leftover meat I have next time.   It's wonderful to eat with a fork or cut into small pieces for an appetizer, my son was eating it pizza style.  However, you make and eat it, I know it will be a favorite in your family, also.

Broccoli Bake 

1 tube original crescent rolls 
5 to 6 cups frozen broccoli florets, measured frozen, thawed and squeezed dry with towel 
  you can substitute other veggies and/or meat for part of the broccoli
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
2 eggs
1/2 cup milk, 
1.4 to 1/2 teaspoon garlic powder, or to taste
1/4 teaspoon white pepper. or to taste
1/4 to 1/2 teaspoon dried thyme, or to taste
drizzle of lemon juice, optional

Heat oven to 375 degrees F.  Beat eggs and milk together, set aside. Unroll crescent rolls and place in the bottom of an ungreased 8x11 or 9x13 pan.  Put half the shredded cheese over the bottom. Layer optional meat and/or veggies, then broccoli.  Pour milk and egg mixture over top.  Drizzle with lemon juice, if using and sprinkle with  seasonings,  Top with rest of cheese.  Bake in preheated oven for 30-40 minutes until set and golden brown.  Enjoy  

I cooked this in a Le Creuset baking pan I bought over 20+ years ago.  I love it! 

This is shared on this great party!
The Better Baker Weekend Potluck #46

Sunday, August 28, 2011

Brined Roasted Chicken

I had never brined a chicken before...that is until a few weeks ago and now I am hooked!  I found the brine on the back of my Kosher Salt box.  :D  I adapted this recipe from it.  

I just love the way it makes the chicken taste and it is oh so moist!  Very simple to do.  Add herbs, fruit, garlic...whatever you wish to the brine.  Enjoy! 

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