Crock Pot Chicken Parmesan

This is the time of year when you need 

a few crock pot recipes for the busy days.

We were going on a long Fall hike for the 

afternoon and I knew we'd be tired and hungry

 when we got home.

 I put this together after lunch.

 Dip the breasts in the egg.

Combine the breadcrumbs with parmesan cheese, 

salt, and pepper. Add Italian seasoning if you are

 using plain breadcrumbs. Coat the chicken well.

 Put into an oiled crock pot and cover with cheese. 

I used muenster because that's what I used HERE.

 Pour the sauce over.

Cover and cook about 5 hours on low.

 If you like it extra cheesy, you can add another 

slice of cheese, or save some of the cheese to 

put on top for the last 10 minutes.

It will get melty-cheesy-good.

Sprinkle with fresh Parmesan and serve over pasta.

Crock Pot Chicken Parmesan

3-4 boneless chicken chicken breasts

about 1-1/4 lbs

1/3 C Italian breadcrumbs

1/3 C grated Parmesan cheese

1/4 t pepper

1/4 t salt

1 egg, slightly beaten

1 T olive oil

1-2 C shredded mozzarella or

 2-3 slices mozzarella or muenster

1 jar (26-oz) marinara sauce

Grease the inside of the pot

with the olive oil.

Cut the chicken into portion size if large;

In a shallow pie plate combine the breadcrumbs

(add 1/2 t Italian seasoning if using plain),

parmesan, pepper and salt

In another shallow pie plate lightly beat the egg.

Dip the chicken in the egg to coat both sides,

then dip both sides in the crumbs, pressing on to 

coat well. Lay the chicken in the pot.

 Lay a slice of cheese on each breast. 

Cover with the sauce. 

Cover and cook on low for 4-6 hours.

The last 10 minutes you can add more cheese.

Serve over cooked pasta. Serves 4

Enjoy!

Links: Between Naps On The Porch,
The Charm Of Home, Common Ground,
Designs By Gollum, My Romantic Home

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Baked Brie en Croute

Baked brie is always a hit at parties.

En croute translates to "in a crust".

The easiest and most delicious way to serve it

is this classic Crescent-Wrapped Baked Brie.

This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.

One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.

 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.

Serve with sliced apples or pears.

 Baked Brie en Croute

1 can (8-oz) crescent rolls

1 round (8-oz) brie cheese

Fruit preserves-(raspberry, strawberry,

 apricot, orange marmelade, or chutney)

chopped pecans or slivered almonds

1 egg, beaten

crackers and apple slices for serving.

Heat oven to 350F. Unroll crescent dough;

 separate crosswise into 2 sections.

Pat dough and firmly press perforations to seal,

forming 2 squares. Place one square on ungreased

 cookie sheet. Place cheese in center of dough. 

With a small cookie or canape'cutter, 

cut 1 shape from each corner of each square. 

Set cutouts aside. Spread the top of the brie

 with fruit preserves and sprinkle with the nuts. 

Place the remaining square on top. Gently stretch

 and press dough evenly around the cheese;

fold bottom edges over the top; press to

 seal completely. Brush with the beaten egg. 

Top with cutouts; brush with additional egg.

Bake 20-24 minutes or until golden brown. 

Cool 15 minutes. Serve warm. 

Surround plate with optional apple slices, 

pear slices, grapes and crackers.

Enjoy!

Links: Between Naps On The Porch,
Jam Hands

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Orange Olive Oil Egg-less Cake | Eggless Cake Recipes

Citrus flavored bakes fascinates me. They are very light tasting and with every bite it is like a party in your mouth. When I was searching for a cake with orange juice which is also eggless I stumbled upon Priya's recipe here. I made few substitutions and baked this cake for a birthday. This recipe can also be made as a loaf cake or muffins.

Ingredients:
Makes on 9" cake; Serves 8
All purpose flour/Maida - 1 cup
Whole Wheat flour - 1/2 cup
Corn Starch - 2 tbsp
Salt - 1/8 tsp

Baking Soda - 1 tsp
Baking powder - 1/2 tsp

Orange juice - 1/2 cup - preferably freshly squeezed
Thick greek yogurt - 1 cup (room temperature)
Olive oil - 1/2 cup
Sugar - 1/2 cup + 1/4 cup
Orange zest - 1 tbsp - I used lime zest, hence the green hue
Pure Vanilla Extract - 1 tsp

Method:
Preheat oven to 350 F. Mix 1/4 cup of sugar with the orange zest and set aside. Grease and flour a 9" deep pan. Mix the flours, salt, baking powder, baking soda with a whisk or fork until it is well mixed. Whisk the yogurt and sugar together until the sugar melts. Add the olive oil, vanilla and the sugar with zest and mix well. Now add the dry ingredients alternating with flour mixture and juice. Do not overmix. Pour in the greased bowl and bake for 30-40 minutes. Serve as a simple snack with a cup of tea.
Notes:
1. You could use all all-purpose flour for a lighter cake.
2. I did not frost the cake. You could use a whipped cream frosting with sugar and perfumed with orange zest.
3. Alternatively you could soak up the cake in sweetened orange juice before serving.
4. I have substituted 1/2 cup of Splenda for 1/2 cup of sugar to make a low-calorie version.

Linking this yummylicious cake to the following events: What's with my Cuppa event by Nupur; Bake Fest #13 eveny by Vardhini; CWF - Whole Wheat Flour event by Kiran.

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Announcing Serve It Series Finale - Original Recipes from Home

This is the last theme in the Serve It Event series. After 15 themes over 18 months, Serve It event series hosted by I and Denny comes to an end with this one. The theme is "Original Recipes From Home" and runs for two months, November and December. Every family has its own tradition and practices which has been followed for generations. Be it Diwali, Pongal, Thanksgiving, Christmas or any festival each of us would fondly remember the practices and customs followed in the celebration. And not to forget every tradition revolves around food. This theme is all about those family recipes which are close to your heart and dear to your tummy.
Check out the rules below and let your entries flow..

Here are the guidelines for the event:
1. You may send in any entry that is your family recipe.
2. The most important rule is that dish should NOT be served in any hotels, restaurants, shops or bakeries.
3. Both vegetarian and non-vegetarian dishes are allowed.
4. Please link back to this announcement page and also to Denny's page here.
5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in November/December 2012) and update with both the links to the announcement page and logo.
6. Usage of links and logo is mandatory.
7. Last date for submission of your entries is December 31, 2012.
8. To submit your entries, just link your entries using the linky tool below.
9. Non-bloggers also can send their entries with a picture to the below email-id.
10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for entries:

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Brain Masala

Brain Masala

1 Cow or 4 goat brain
½ Teaspoon turmeric (Haldi) powder
¾ Teaspoon salt
1 Medium sized onion sliced
3 Tablespoon oil
½ Teaspoon chili (Lal Mirch) powder
½ Teaspoon garlic (Lehsan) paste
½ Teaspoon ginger (Adrak) paste
2 Tablespoon yogurt
½ Teaspoon garam masala powder
4 Tablespoon Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Directions:
First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

Serve with Hot Naan
Serving: 2-3 Persons

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Karahai Maghaz by chef Gulzar

Karahai Maghaz:

Recipe Ingredients

Cow brain 2
Green coriander 1 bunch
Mint chopped 1/2 bunch
Tomato 3 to 4
Green chilies chopped 5 to 6
Oil 1/2 cup
Black pepper crushed 1 tsp
Coriander crushed 1 tsp
Cumin crushed 1 tsp
Turmeric powder 1 tsp
Red chili crushed 1 tbsp
All spice powder 1/2 tsp
Ginger garlic paste 2 tbsp
Salt to taste

Recipe Method

In a blender add 1/2 bunch chopped mint, 1 bunch green coriander chopped ad 5 to 6 green chilies chopped to make paste. In a pan add as required water with 1/2 tsp turmeric to boil and add cow brain to boil for 4 to 5 minutes and take it out. In a wok heat 1/2 cup of oil and add 2 tbsp ginger garlic paste to fry. Then ad green paste, 1 tbsp red chili crushed, 1 tsp black pepper crushed, 1/2 tsp all spice powder, 1 tsp roasted cumin and 1 tsp crushed coriander to sauté. When spices dry add 3 to 4 tomato, salt to taste and 1 tsp turmeric powder to cook till tomato tender. Then cut brain in pieces and add in wok with green chilies and all spice powder and cook on high flame.

In the end dish it out and garnish it with green coriander and serve.

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Puli Kaichal / Home made Puliyogare / Tamarind Rice | Indian Rice Recipes

Puli Kaichal meaning "boiled tamarind" is one of the ready to eat rice mixes. Puliogare/Puliodharai is known for its long shelf life and is a perfect food for packing during travel. This is DH's favorite and since MIL is here she has been making it quite often. Actually she has been making a lot of her son's favorites.. talk about 'pampering' :). This time I managed some time to click few pictures.

Ingredients:
Tamarind (seedless) - 1/4 kg
Gingelly oil - 120 ml
Turmeric powder - 1/2 tsp
Salt - to taste
Tempering:
Mustard seeds - 2 tbsp
Urad dhal - 1 tbsp
Chana dhal - 1/2 cup
Curry leaves - a few
Red chillies - 4 broken

Roast and grind:

(1)
Coriander seeds - 1 cup
Chana dhal - 2 tbsp
Red chillies - 10
Asafoetida - 1/4 tsp
Curry leaves - 1 twig

(2)
Fenugreek - 1 tbsp
Sesame seeds - 1 1/2 tbsp

Method:
Soak the tamarind in warm water for about 1 hour and take a thick extract. This enables extraction of more juice. Roast the ingredients in the list one by one. Roast red chillies and asafoetida with a little oil. Let it cool and grind group (1) ingredients and group (2) ingredients separately to a fine powder. Heat oil in a kadai and add the tempering ingredients. When the chana dhal is roasted (about 3-4 mins) add the tamarind extract with 2 cups of water, turmeric powder and salt. Allow it to come to a rolling boil. Now add the ground powders and mix well without lumps. Reduce the heat to medium-low and allow it to simmer until the mixture thickens and oil starts oozing out. This may take anywhere from 15 to 30 minutes. Allow it to cool and store in a dry airtight container. Mix with cooked rice as required. This mixed rice keeps well for couple of days in room temperature. The Puliyogare itself keeps good for a couple of weeks in the refrigerator. Just make sure you use only dry spoon when mixing.

Sending this tangy concoction to Serve It - Boiled event happening at my space and Denny's.

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