Main Courses | Simple By Cindy

Cheesy Baked Eggs with Bacon

Dec. 9
2019

As you may have seen on the news, it snowed here in the Northeast. I love to watch the trees become magically dusted, turning into a true winter wonderland. I love the quiet of the beautiful white snow falling. Everything seems to come to a standstill. Normally bustling streets become still as the snow gives us an excuse to pause and breathe and enjoy the moment. Usually I keep some comfort food in the freezer,– a brisket, maybe– and take it out the night before I know it is going to snow, just to have something warm to eat when we’re all at home together.

I stay home when it snows. I hate driving in it. It always seems to be such a nightmare on the road. I remember being in college and having to drive about half an hour to get to work. The parkway would be so treacherous. I was driving a very old car and I distinctly remember the fear of the car getting stuck or slipping into another car. Or even worse someone slipping into my car, causing me to crash. Last year, I got stuck on my way home from the grocery store. There were so many accidents on the road, an 8-minute drive took me four hours. So, from now on, when it snows, I stay home and look out the window and enjoy the beauty of it from there.

When the clouds loomed over my house this weekend, instead of making a meat dish, I choose to make a comfort breakfast. I had so many eggs left over from Thanksgiving, so I used them up. Who doesn’t love eggs any time of the day?

This dish has comfort food written all over it. This buttery, easy casserole is packed with cheesy, savory goodness. The cottage cheese adds another depth of flavor that combines beautifully with the other cheeses. It is also a very versatile dish. You can add sausage, chives, Italian seasoning or any vegetables you have on hand. It has become a family favorite and they love eating breakfast for dinner. It sounds strange, but once you have tried this dish, you will too.

This recipe will serve 8 people who will love a hearty breakfast meal for dinner!

Ingredients for Cheesy Baked Eggs with Bacon:

1 Tbsp. butter
12 eggs
½ tsp. salt
Pepper to taste, freshly ground
1 (16-ounce) container cottage cheese
1 cup sharp cheddar cheese, grated
1/2 cup flour
1 teaspoon baking powder
1/4 cup Parmesan cheese
1 lb. bacon, cooked and crumbled into small pieces

Preheat oven to 350 degrees F.

Brush melted butter on the bottom and sides of the pan.

Whisk together eggs in a large bowl.

Add salt and pepper, half and half, cheddar cheese, bacon, flour, and baking powder.

Pour into prepared baking dish.

Sprinkle Parmesan cheese over the top of the egg mixture.

Bake until eggs are firm and set, and the top is golden about 50 minutes to 1 hour.

It’s that simple!

Baked Penne with Green Chilies

Sep. 19
2019

As you know, this blog started as a way to keep recipes that I liked. As it grew, I also started chronicling my personal life in between the recipes. Through the blog, you’ve come to know my home, my garden, my farmer’s market, my vacation spots, and my family. Sometimes my life and the recipes line up well– for example, if I will be hosting a dinner party, the recipe might be a shareable main course. I wish I could say that this is one of those days, but my task for this week has no relation to the recipe. I was just so excited to tell you of the good news that I couldn’t help myself. My niece, Tala is getting married!

In my family, the Aunts are in charge of the bridal shower. I created one this past March for my other niece, Lara. I really love to plan and decorate for them, but it is a lot of work for me. But practice makes perfect, so let my practice lead to your perfect.

First, you need to figure out how many guests you will have. Once you have compiled the list, you need to find a venue, maybe a restaurant or even your home. Some people don’t use a theme, but if you have one in mind (make sure the bride is okay with it!), you can build the shower around that.

My niece is a wonderful baker and has her own business, so picking the theme was an easy one. I am going to do a baking theme using “love is sweet” as our logo. I will pick out a few containers for the flowers that have to do with cooking. I will use a colander, a wooden spoon holder, a kitchen aid mixer, and a blender for the flower vases. I will use small glass jars filled with candy for personalized seat assignments and favors. There will be a cupcake carousel and jars filled with candy with her favorite colors, blue and yellow. Votive candles will round out the table setting.

The menu will be carefully selected hors d’oeuvres, since it is a cocktail bridal shower. I will make sure there is something everyone can eat according to many dietary conditions, so I will have kosher, gluten-free, and vegan choices.

On to the recipe. As I mentioned, this has no place in a bridal shower, but it doesn’t stop it from being a lovely preparation. The combination of milk, heavy cream, and cheese give this dish a creamy, luscious texture. The Dijon mustard and green chilies bring just the right amount of heat and zest, and the Parmesan is the perfect topping. Oh boy, this is a good one. Put it on your “must try” list right now.

This recipe is courtesy of Epicurious and will serve 6 to 8 people who will be sure to enjoy this dish at your next party.

Ingredients for Baked Penne with Green Chiles:

2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese

Preheat the oven to 500°F (260°C), with a rack in the middle position.

Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard.

Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.

When the water boils, season it generously with salt; it should taste like seawater.

When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot.

When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.

Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine.

Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*

Bake until bubbling and lightly browned, about 12 minutes.

Let rest for 5 to 10 minutes before serving.

Make Ahead

Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.

Serve hot or warm.

It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

It’s that simple!

Chicken Piccata

Apr. 4
2019

You can make a dish a dozen times, and each experience can be totally unique. In my opinion, it is half of the fun of cooking! When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.

Traditionally, chicken piccata is made with boneless, skinless white-meat chicken breasts. I understand that it is typically made this way, however, I really do not like white meat chicken. Luckily, you do not need to use white meat if you don’t like it. Just substitute dark meat and it’s all good. That’s what I did, and I loved how this dish turned out. You could also use flavored breadcrumbs, which might make it a little easier.

Cooking should be a fun and creative activity, not a chore! So, change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.

This dish is so light and lemony. The breadcrumbs give it a wonderful texture and the sauce tops it off with a smooth, buttery and citrus deliciousness. It is definitely a crowd-pleaser.

This recipe will serve 4 people who will be dying to know your tips and tricks for your perfect Chicken Piccata.

Ingredients for Chicken Piccata:

4-6 skinless boneless, chicken thighs (depending on how many you are cooking for)
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
1/2 teaspoon paprika
1 teaspoon kosher salt
3 large eggs, beaten
1/2 teaspoon freshly ground black pepper
3/4 cup unseasoned bread crumbs
3 tablespoon olive oil
3 tablespoons unsalted butter, at room temperature, divided
Juice of 2 lemons
1/2 cup (or more) of good, dry white wine
Lemon slices of 1 lemon
Lemon slices, for serving
Chopped parsley for serving

Preheat oven to 400°F.

Line baking pan with parchment paper.

Place the chicken breast in a plastic bag and pound to 1/2-inch thick.

Season both sides with salt and pepper.

Mix the flour, garlic powder. onion powder and paprika in a shallow bowl.

Beat the eggs in a shallow bowl.

Place the breadcrumbs on a plate.

First, dip the chicken thigh in the flour.

Shake off the excess.

Dip the chicken thigh in the egg and then the breadcrumbs.

Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the chicken thighs and cook for 2 to 3 minutes each side until golden brown.

Place them on the baking pan and bake them for 10-15 minutes, depending on how thick they are.

Wipe out the saute pan with a paper towel, making sure to clear away all of the breadcrumbs.

Over medium heat, melt 1 tablespoon of the butter, and add the lemon juice, wine, some of the lemon slices, salt, and pepper.

Cook until boiling, let it reduce to half, about 2 minutes.

Add more wine if you do not have enough liquid.

Take pan off the heat and add 2 remaining tablespoons butter.

Spoon the sauce over the chicken thighs and serve with a slice of lemon and parsley, if desired.

It’s that simple!

Mac and Cheese with Crispy Breadcrumbs

Jan. 28
2019

I am a self-taught cook and I still make little mistakes from time to time. Sometimes I miss a step or two but the dish turns out okay. Other times, I do everything right, following each and every direction but the dish doesn’t turn out like the picture. I am okay admitting these things and if this resonates with you – you should be too!

Since we are being totally honest here, Grandma Julia’s cheesecake from my last post took 4 tries before I got it right. And even then, the top cracked. Why it took me four tries will always be a mystery to me because I am pretty sure I carefully followed the directions each time. The first two times, it didn’t cook through, and I kept returning it to the oven so many times, I finally gave up. The third time, the cake would not come out of the pan, it was a total mess. I carefully went over the instructions with Shelley, and she couldn’t figure out why either!

In addition to making mistakes that I am unaware of, sometimes I also deliberately change ingredients in a recipe. For example, while this recipe calls for Velveeta cheese which is a processed cheese, I just couldn’t bring myself to add it in. I changed it to a fresh cheese, Fontina.

There is something so comforting about a warm bowl of creamy, cheesy pasta. This mac and cheese is by far the best I have had. It has a few surprising ingredients in it that makes it so delectable. This was the first recipe I have made that included mayonnaise and ricotta cheese. The béchamel sauce, combined with the 3 different kinds of cheese and mayonnaise make it creamy, sweet and flavorful. The cheese was gooey in the middle and crisp at the top. The panko is crisped to perfection, making this dish amazingly decadent.

This recipe is courtesy of Southern Living and will serve 6-8 people who will savour each warm gooey bite.

Ingredients for Mac and Cheese with Crispy Breadcrumbs:

12 ounces uncooked large elbow macaroni
1/4 cup salted butter
3/4 cup yellow onion, chopped
3 tablespoons all-purpose flour
1 tablespoon garlic, chopped (2 to 3 garlic cloves)
2 cups whole milk
8 ounces sharp Cheddar cheese, shredded
6 ounces Fontina cheese, shredded
1 cup mayonnaise (such as Dukes)
1/2 teaspoon kosher salt
6 tablespoons coarsely chopped fresh flat-leaf parsley, divided
3/4 cup whole milk ricotta cheese
1 large egg, beaten
1 1/2 cups panko
2 tablespoons butter, melted

Prepare pasta according to package directions; set aside.

Preheat oven to 350°F.

Melt 4 tablespoons butter in a 12-inch cast iron skillet over medium-high heat.

Add onion and cook, stirring until just beginning to turn brown, 4 to 5 minutes.

Add flour and garlic to skillet; cook, stirring until fragrant, 1 to 2 minutes.

Add milk; bring to a boil.

Reduce heat to low.

Gradually add Cheddar and Fontina cheese, whisking until melted.

Remove from the heat.

Stir in cooked pasta, mayonnaise, salt and 1/2 of the parsley.

Ina small bowl, stir together the ricotta and egg.

Gently stir ricotta mixture into pasta mixture, leaving large swirls.

Bake in preheated oven for 10 minutes.

Meanwhile, stir together panko, melted butter, and remaining parsley until blended.

Top pasta with prepared panko mixture and bake until top is lightly browned, about 10 minutes.

It’s that simple!

Crispy Mustard-Roasted Chicken

Dec. 3
2018

While preparing holiday feasts, I like to take the time to teach my nieces the correct way to cook. There are so many things to learn and it is never too early to start! One of my nieces asked me to do a post on how to cut an onion. While she knows how, she explained that many of her young friends did not know. She learned it by cooking with her mother and me, so I was surprised to hear that they had not. Of course, now people can go on youtube to learn everything. But if you don’t know there is a specific way to cut an onion, you probably are not searching for it.

One of my friends was watching me prepare dinner one day, and when she saw how I peeled garlic (by hitting it gently with a knife) she said “that’s how you do it?”. I was shocked, since I know she cooks for holidays. That day, she learned something that would cut her cooking time in half.

I have learned not only from my mother, but by making many mistakes in the kitchen. I hate having to do something twice. So, I am a quick learner. Many meals went into the garbage until I had some experience. Learn best by doing. And if you make a mistake that’s okay. If you don’t know how, look it up. I would love for you to tell me about your mistakes in the kitchen. Please share and we can all have a good laugh!

Onto the recipe. This is an outstanding dish. The chicken is first dipped in a Dijon mustard-wine mixture that is creamy with a crisp tang to it. It is then rolled in a yummy garlicky breadcrumb mixture. The result is perfectly crispy chicken that is as delicious as it is beautiful. Put this one on your “must try” list now. You will be missing out if you don’t.

This is another superb recipe from Ina Garten (aren’t they all?). It will serve 3-4 people who will obsess over every piece.

Ingredients for Crispy Mustard-Roasted Chicken

4 garlic cloves
1 tablespoon minced fresh thyme leaves
2 cups panko
Kosher salt and freshly ground black pepper
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard
1/2 cup dry white wine
1 chicken, cut into eights

Preheat oven to 350°F.

Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced.

Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes.

Pour the mixture onto a large plate.

In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels.

Sprinkle generously all over with salt and pepper.

Dip each piece into the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere.

Place the chicken on a sheet pan crumbs side up.

Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes.

Raise the heat to 400° and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

Serve hot, or at room temperature.

It’s that simple!

Jenna, Aaron and Macy
Thanksgiving morning!