What I like about this recipe is the fact that it is made with every day ingredients that you most likely have on hand. To save time, I will make step 1 the day before and then refrigerate it in a container. The next day, I will reheat the step 1 ingredients in the microwave for 1-2 minutes and then proceed with step 2. I do this so that I am not spending an hour in my kitchen on a busy work or school night.

Chicken Mozzarella Recipe

Step 1 Ingredients:

2 1/2 lbs. of boneless, skinless, chicken breasts
2 eggs, well beaten
1/2 cup seasoned dry bread crumbs
1/4 cup butter or margarine
1 can (8 ounces) tomato sauce or spaghetti sauce
3/4 teaspoon dried basil leaves

Cut chicken breasts in half and remove skin. In a small bowl, beat eggs. Dip meat into eggs and then dip into dried bread crumbs. Heat butter in a large 12″ round frying pan until melted. Place breasts in the frying pan over medium heat and simmer until it has browned on all sides. Stir in the tomato sauce and basil; reduce heat. Cover and cook over low heat until done, about 30-40 minutes.

Step 2 Ingredients:

1/2 cup Mozzarella cheese, shredded
1/4 teaspoon paprika

In a small bowl, combine the Mozzarella cheese with the paprika until blended.

Arrange chicken pieces in an un-greased 9″ square baking dish along with the rest of the ingredients from step 1. Sprinkle the cheese mixture on top. Preheat oven to 375 degrees and bake in your oven for 15 to 20 minutes or until cheese has melted and is bubbly around the edges.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Pasta

Pasta recipes for young and old alike. Not so long ago rumor had it that pasta was fattening, and many people, particularly women, avoided pasta recipes afraid of putting on weight.

You can buy dried pasta virtually everywhere, and you find fresh pasta in gourmet or specialty stores. The Balearic island of Eivissa, that you probably know as Ibiza,

kept the longest the tradition of making fresh pasta at home.

Most dried pasta cooks in 10 minutes, but it takes about 20 minutes for the water to boil.

You can serve a meat sauce or a lovely tomato and herb sauce along with your pasta.

But try to remember that although a good pasta sauce will provide for a delicious pasta dish, a few minutes of awareness when boiling pasta is essential to ensure a total success of your pasta recipe.

Macaroni and spaghetti constituted its image in the popular mind but in Italy itself a vast range of different shapes suitable for different sauces were developed and adapted across the regions resulting in the diverse forms in which pasta can be found in shops around the globe today.

I think to be healthier, one to two cups of pasta is enough for one meal. The most important thing for my pasta recipes is to keep them light and clean but give them lots of flavor.

Many of the recipes are designed to be versatile, allowing you to substitute ingredients which you have in your vegetable rack or store cupboard.

Created by Ben P Nicholls.

Offering simple and easy solutions to you’re problems.

http://simpleeasycooking.blogspot.com/

Copyright 2008. All Rights Reserved.

The process of making an Iberico Ham starts shortly after the birth of the pig. By far the best among the Spanish pigs is the Iberian hog. Only the cured hams that come from these hogs can be called Jamon Iberico. It comes in two varieties – the Belotta and the Recebo. The Belotta, or the finest quality, is reared free-range in the mountains on a diet of nothing but acorns. For a period of five months, which is usually from October to January, the pigs are free to roam on the countryside and consume as much acorns as they desire during a certain period called the “montanera”. On the other hand, the Recebo comes next in quality and the Iberian pigs are fed with a mixture of acorns, pasture and commercial feeds. The Recebo is a good substitute for those who can’t afford the Bellota yet want to savor the excellent taste and texture.

After the grazing period the pigs are slaughtered. The hams are then wrapped in cloth and manually pressed to squeeze any remaining blood, and then placed in nitrified salt. Following a period of about a day per kilo, the hams are removed from the trough after 9 to 14 days. The salt is washed off and the hams are hung to dry. The timeframe for drying is usually 30 to 40 days at a temperature of 8 to 10 ºC.

During the next 6 to 15 months, the ham stays in the curing house where it will develop a deep red color and exude the aroma of cured ham. The Jamon Iberico is often referred to as an “olive tree on the hoof” because during the curing process the fat is transformed into good cholesterol, much like olive oil. As the hams age, mold grows on the surface of the meat, adding more flavor. More water leaves the meat, locking in the flavors and making the ham a bit denser.

Spanish cured hams lose up to 40 percent of their weight after the entire process. What emerges from the curing house after a couple of years is nothing short of the extraordinary. The Jamon Iberico is ready to hit the markets. However, the best and the finest Spanish hams can further undergo curing and stored for 7 to 13 months, a process referred to as añejado. This process takes the Jamon Iberico to another level. In the hierarchy of foods, the Jamon Iberico is absolute royalty.

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I am 23 year old student on my last year of study at the University of Sydney (Sydney), majoring in Information technology.Visit Los Importadores for Jamon

EASY HAM AND CHEESE QUICHE

1 1/2 cups milk

1/2 cup melted butter

1/4 tsp salt

dash of pepper

3 eggs

1 cup shredded Swiss cheese

1/2 cup cubed ham

1/2 cup biscuit baking mix

Preheat oven to 350 degrees. Spray a 9 or 10-inch pie plate with nonstick cooking spray; set aside.

In a medium bowl combine the milk, butter, salt and pepper. Lightly beat the eggs and add to the milk mixture. Add the biscuit mix and stir until well blended. Pour the mixture into the prepared pie plate; sprinkle with the Swiss cheese and ham. Using the back of a large spoon, gently press the ham and cheese into the mixture.

Bake for 45 minutes at 350 degrees. Let stand for about 10 minutes before cutting to serve.

EGGNOG PANCAKES

2 cups boxed pancake mix

1 egg

1 1/2 cups commercially prepared eggnog

1 1/2 tsp vanilla extract

pinch of nutmeg

Lightly grease griddle and turn heat on so it will be hot for cooking. Put pancake mix into a medium mixing bowl. In a seperate bowl, whisk egg, eggnog, vanilla and nutmeg together. Stir egg mixture into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto griddle. Turn pancakes when bubbles form on top. Cook until second side is golden brown.

Enjoy!

For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com