Apple Streusel Muffins

I made these tonight and they are delicious. I skipped the nuts because my family doesn't like nuts but I think that would really add a little something. My family loved them, I hope you do too.

Apple Streusel Muffins

1 package apple cinnamon muffin mix
1 large tart apple, peeled and diced
1/3 cup chopped walnuts
3 tablespoon brown sugar
4 1/2 teaspoons all-purpose flour (If the topping isn't crumbly add more flour until it is)
1 tablespoon butter, melted

Glaze
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Prepare muffin mix according to package directions; fold in apple.

Fill greased muffin cups three-fourths full. In a small bowl, combine the walnuts, brown sugar, flour and butter; sprinkle over batter. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm muffins.

Nutritional stuff as determined by me:
Servings: 8
Calories: 224
Fat: 8 g
Carbs: 37 g
Dietary fiber: 1 g
Protein: 2 g

Chicken Parmigiana

I over came my fear of the cutlet with this meal. And it was worth it. The "cutlet" is such an undefined term I never knew quite what it was. But I took my regular chicken breast and cut it in half widthwise. I hope that was right. Either way, it came out great! It also gave me this great Marinara recipe that I added to my Baked Rigatoni which made that extra yummy (and cheaper!).

Chicken Cutlets Parmigiana

1 pound of spaghetti

Marinara Sauce
3 cloves garlic, minced
2 pinches crushed red pepper flakes
2 tablespoons extra virgin olive oil
2 cans (28 oz each) crushed tomatoes
15 to 20 leaves fresh basil, roughly cut or torn
A handful of chopped fresh flat-leaf parsley

Chicken
The juice of 3 lemons, or several tablespoons bottled lemon juice
1 1/3 cup freshly grated Parmigiano Reggiano or Romano cheese
1 cup Italian bread crumbs
Freshly ground black pepper
A pinch crushed red pepper flakes
A handful chopped fresh flat-leaf parsley
1 & 1/2 pounds boneless, skinless chicken breast cutlets
2 cloves garlic, popped from skin and left whole
3 tablespoons extra-virgin olive oil
1 pound fresh mozzarella, thinly sliced.


Start a big pot of salted water to boil for pasta. Cook according to package directions, until al dente.

Meanwhile, throw your sauce together by heating garlic and crushed red pepper in olive oil in a pot over medium heat. When the garlic speaks by sizzling in the oil, add tomatoes and fresh herbs. Bring to a bubble, reduce heat, and let the sauce hang out over low heat while you prepare the cutlets.

Squeeze lemon juice into a shallow dish. Mix Parmigino, bread crumbs, black pepper, red pepper, and parsley on a large plate. Turn each cutlet in lemon juice, then press and coat in breading.

Heat 2 whole cloves garlic in olive oil in large skillet or frying pan over medium heat. When garlic sizzles, remove cloves and saute chicken cutlets for 4 minutes on each side. When the cutlets are done, arrange on an oven proof serving dish covered with a layer of sauce. Dot each cutlet with a little more sauce and a slice of fresh mozzarella. Place platter under broiler to just melt cheese.

Nutritional stuff as determined by me:
Servings: 6
Calories per serving: 854
Fat: 31 g
Carbs: 81 g
Dietary fiber: 7
Protein: 64

Baked Rigatoni

This is the one and only recipe I consider to be my own. I started making this dish about a year ago but it has morphed into something totally unrecognizable from the original recipe. It's delicious and it makes tons of leftovers. I hope you enjoy it!

Baked Rig

1 lb Rigatoni
1 lb ground beef
4 cups Italian blend cheese, shredded
Salt
Pepper

Marina Sauce
3 cloves garlic, minced
2 pinches crushed red pepper flakes
2 tablespoons extra virgin olive oil
1 can (28 oz) crushed tomatoes
1 can (2oz) petite diced tomatoes (or another can of crushed)
15 to 20 leaves fresh basil, roughly cut or torn
A handful of chopped fresh flat-leaf parsley

Put a large pot of water on to boil. Cook Rigatoni per package directions. While the Rig is cooking start to brown the ground beef. When the ground beef is just about browned add salt and pepper to taste.

While the pasta and meat are cooking make the marinara sauce. Heat garlic and crushed red pepper in olive oil in a pot over medium heat. When the garlic speaks by sizzling in the oil, add tomatoes and herbs. Bring to a bubble, reduce heat, and let the sauce stand on low heat until you need it.

Drain pasta and return to pot. Add meat, marinara sauce, and half the cheese to the pasta. Mix well. Pour mixture into a 13x9 casserole dish that has been sprayed with non stick spray. Top with remaining cheese. Cover the dish with tin foil slightly tented so it doesn't touch the cheese.

Bake at 350 for 40 minutes. You can remove the foil for the last 5 minutes to brown the cheese if you want.

Nutrition stuff as determined by me
Servings: 6
Calories per serving: 772
Fat: 32 g
Carbs: 81 g
Dietary Fiber: 13
Protien: 44 g

Lemon-Thyme Chicken

I made this tonight for the first time and it is delish! The lemon and the thyme together gives the chicken a very fresh and summery taste. This dish had a lot more lemon flavor than I expected. The sauce is nice and thick so you can top your chicken with as much or as little as you like. (I like lots).

1/4 cup all-purpose flour
1/2 teaspoon salt
black pepper to taste (I would say I used about a half teaspoon or so)
1/2 teaspoon poultry seasoning
1 & 1/2 pounds boneless skinless chicken breasts
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 medium onion
1 cup chicken broth
the juice from 2 lemons. (4-6 tablespoons of lemon juice, I used 6)
6-8 sprigs fresh thyme, leaves stripped from stem and chopped.

Put flour, salt, pepper, and poultry seasoning in a big plastic bag. Pat chicken dry and drop inot bag. Give the chicken a good shake to lightly coast he breasts. Remove chicken from the bag and set aside, saving the flour.

Heat olive oil over medium-high heat in a big nonstick skillet. Add chicken and cook 5 minutes, flip, and cook another 5 minutes. Remove chicken and add 1 tablespoon butter and the onions to the pan. Cook 2 to 3 minutes, stirring frequently. Add reserved flour and cook 1 minute more to incorporate flour, squeeze lemon juice into sauce. Add thyme and the remaining 1 tablespoon butter. Add chicken back to pan and let simmer while you get everything else settled.

Nutritional stuff as determined by me:
Servings: 4
Calories per serving: 582
Fat: 32g
Carbs: 11g
Dietary fiber: 1g
Protein: 60g
This is assuming you eat a quarter of the sauce with each serving.

Hello

Over the past 18 months or so I have been teaching myself how to cook.

I knew nothing when I started but I kept at it and learned a little bit every week. Over time I have built up a collection of recipes that are easy to make and taste great.

I hope you enjoy them!