Tag Archives: breadcrumbs

Easy Meatloaf in a Muffin Tin

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This cooks super fast – much faster than a traditional meatloaf in a loaf pan!

Ingredients:

1 lb. ground beef (I used ground bison)

1 c. chopped onion

1 egg

1 c. breadcrumbs

1/4 t. onion powder

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

Dash of Italian seasoning (optional)

Freshly grated parmesan cheese (optional)

Marinara sauce

Directions:

Preheat oven to 350. Grease a muffin tin with cooking spray.

In a bowl, combine all the ingredients except the Marinara sauce (use your hands!).

Shape 1/4 c. mixture into a ball and put it into each cup in a muffin tin.

Top each loaf with some Marinara Sauce.

Bake for 20 minutes and it’s done!

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Chicken Cutlets Milanese

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This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!

Ingredients:

4 chicken breasts, sliced very thin

1/4 c. capers, drained and patted dry

1/2 lb. asparagus, trimmed and cut into 2″ sections

1 large egg, beaten

1 c. fine breadcrumbs

1/2 c. finely grated Pecorino cheese

Garlic powder

1/4 c. chicken broth

1 T. Dijon mustard

Directions:

In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.

In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.

Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.

In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.

Plate them and top them with the crispy capers and asparagus.

 

 

Crispy Cod Fish

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This was a great, simple, healthy way to cook up some fish!

Ingredients:

1 c. breadcrumbs

1 c. cornmeal

2 t. seasoning salt

2 t. garlic powder

1/2 t. cayenne pepper

6 codfish fillets

2 large eggs, slightly beaten

Directions:

In a small bowl combine the breadcrumbs, corn meal, salt, cayenne, and garlic powder. Put this mixture on a flat plate.

In another plate, add the eggs.

Dredge the fish fillets first in the breadcrumb mixture and then run it through the eggs. Fry the fish on the stove in some olive oil until they are browned on both sides.

Turn down the heat and cook through. Serve with lemon wedges if desired.

 

Unfried Chicken

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This was easy and a good quick meal!

Ingredients:

2 chicken breasts, sliced in half

1/2 c buttermilk

Chili paste, to taste

Breadcrumbs

Parmesan cheese

Red pepper flakes

Directions:

Preheat the oven to 400.

Mix the buttermilk and chili paste together in a shallow bowl.

In another container, mix the breadcrumbs with the parmesan cheese, salt, pepper, and red pepper flakes.

Dip the chicken breasts in the buttermilk and then in the breadcrumb mixture.

Place the chicken breasts on a greased baking sheet.

Put them in the oven for about 25 minutes or until golden brown.

Parmesan’d Brussel Sprouts

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This was an excellent way to enjoy brussel sprouts! They hardest part was having the time to do this!

Ingredients:

1 lb. brussel sprouts, cut in half

Olive oil

1/4 c. breadcrumbs

1/2 c. grated parmesan cheese

Salt, pepper, and garlic powder to taste

Directions:

Preheat the oven to 400. I used my oven on convection mode – it seems to cook them more evenly and quicker.

Combine all the ingredients in a bowl.

Place the sprouts in a foil covered baking sheet.

Cook for about 40 minutes, or until done (check it at 30 minutes).

Yummy Sand Dabs

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I don’t think I’ve ever had sand dabs even though I’ve seen them many times on menus. They happened to become available at my weekly local online market and so I decided to give them a try. They were absolutely delicious, even though a bit intimidating since there was a spine to take care of. Luckily when it was cooked, the spine came out really easily.

Ingredients:

2 lbs sand dabs

1 egg, beaten & seasoned

1 c. breadcrumbs

Butter

Lemon wedges

Directions:

Dip the sand dabs in the egg and then coat them in breadcrumbs.

Heat the butter in a frying pan until it stops bubbling.

Add the sand dabs and brown them well on both sides.

Remove to a plate and carefully remove the spine (it should all come out in one piece).

Serve with some lemon wedges.