As one of the meals I had a lot growing up, I find this dish to be nostalgic. Baking the chicken in italian dressing is a simple way to impart flavor into the chicken while also being a fast way to add the flavor. I was able to use the leftover italian dressing from my cucumbers in italian dressing. You can use any cut of chicken you like, I’m just used to either a breast or tenderloins. This dish can easily be made in bulk as well if you have many mouths to feed and stomachs to fill.
Place your chicken in a bowl and cover it with Italian dressing.
Heat the oven to 400 F.
Once heated, transfer the chicken and Italian dressing into a baking dish.
Bake for 30 minutes or until an internal temperature of 165 F is reached.
Manicotti is a classic Italian dish. Last week I had a family member pass away, so to be able to do something productive, my mom and I made several meals to take as a gift. Besides bread and other family classics, we made lasagna. We had extra of everything, so I decided to make Manicotti as a different form of lasagna. I did make this dish with a meat sauce I had left from the lasagna, but you can choose to do whatever you wish. I also forgot this time when making them, but in the future, it would taste good to add an additional tablespoon of Italian seasoning. The green would be nice for the dish and the cheese would be a bit more varied with some seasoning.
Bring a large pot of water to a boil. Break 6 Lasagna noodles in half using the edge of the counter.
Generously salt water. Add broken noodles one at a time and stir continuously to keep from sticking together. Boil for 10 minutes until noodles are flexible.
Rinse noodles and submerge in cold water. Set at your assembly area.
Grab a 7 x 11 baking dish.
Mix together in a bowl, 1 cup of small curd cottage cheese, and 1 cup mozzarella. Also, brown 1/2 pound of ground beef, mix in 1/2 jar of spaghetti sauce and set aside.
Begin assembly by placing a cooled noodle in the bottom of your baking dish. Place 2-3 Tbsp of cheese mixture near one end of the noodle. Roll up the noodle starting on the side with the cheese mixture. Place in open spot in dish.
Repeat step 6 until there is no more room in your dish, or until you run out of noodles. Pour over top the sauce and meat mixture. Spread evenly over the noodles. Top with 1 cup of mozzarella.
Heat oven to 350 F. Bake for 30-40 minutes until cheese is melted and browning. Let cool for 10 minutes before serving.
Veal Parmesan is a classic Italian staple. Full of flavor, the juicy and savory meat is complimented further by the cheese and tomato sauce. This On-Cor frozen Veal Parmesan is just that, frozen. Your expectations would be too high if you expect a 5 star restaurant quality meal. Beyond that, I’ve been eating On-Cor’s Chicken Parmesan and Salisbury Steak since I was a child.
This Veal Parmesan doesn’t have any of the crispy texture you’d get at a restaurant. The patties are coated in sauce that removes any chance of texture. The veal is also a veal patty that is compacted meat, and the cheese is a small square that you can see under the top breading. Beyond that, this veal parm is good for a frozen meal. The sauce it thick and tastes like real tomato sauce, but there is only a small excess in sauce. The breading and veal have good flavor and texture, not bland, rubbery, or gelatinous. The cheese is stringy and isn’t over powdered. This meal is also cooked on a sheet pan in it’s container, so you don’t even have to wash the pan. I usually serve chicken/veal parm with buttered noodles, and serve the protein on top.
Stromboli isn’t exactly the right term for this dish. This dish it more of a calzone than a stromboli, but this is what Josh’s family call it. This is only the second time that I’ve made this recipe, and though my first time didn’t come out as well as this time, that was also my first time making dough from scratch. I’ve also made a couple tweaks to the recipe that I received, but most of the recipe is the same.
Into a bowl, bloom 3 3/8 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
Punch down dough, remove from bowl, and split in half.
Preheat oven to 400 F
Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of over 12 inches.
Spray your baking sheets with non stick spray.
Place half of your dough on the sheet with half hanging off. On the half that is on the sheet, place 8 oz of pepperoni/salami, 8 oz of shredded mozzarella cheese, and 6 oz of Mild banana pepper rings with some of it’s juice sprinkled over top. Fold dough in half and pinch the edges shut. Add vent holes on the top with a knife or a fork.
Bake for 20 minutes. The top should have a nice crisp sound when tapped.
Repeat step 7 and 8 for second round.
Brush each stromboli with 1 Tbsp of melted butter and sprinkle with parmasean, oregano, and basil.
Wait 7 minutes before cutting into strips and serve. This meal can easily feed a family of five with 3 boys and still have leftovers! For just the two of us it will be over 5 meals.