Recipes Archives - Page 22 of 69 - Recipes At My Table

Christmas Chicken and Pasta Casserole

I wanted something quick, but wanted it to look festive. Christmas Chicken and Pasta Casserole comes to the table decorated as a Christmas tree and with lots of flavours. It is nothing more than cooked pasta and chicken layered. I used canned tomatoes, celery and fennel to decorate the top making a Christmas tree and using the colours of Christmas.

Most of the colours of Christmas come from European traditions. If you are interested in learning about the colours of Christmas, then read this article https://www.whychristmas.com/customs/colors-of-christmas.shtml

I find pasta casseroles an easy fix anytime of the year, but during the holidays it allows you to bring a whole meal to the table in one dish. Most kids love pasta and yours will love this one. It combines the chicken cutlet surprise in the middle, a luscious béchamel and the tomatoes on top. The chicken lightly fried and then tucked between the two layers of pasta is so moist that it cuts with a fork. Great as a left-over dish.

If you like a white sauce then be sure to check out my https://recipesatmytable.com/lasagna-bianca/

Ingredients

500 grams of a short pasta ( the whole package)
3 chicken breasts
one beaten egg
3/4 cup of seasoned Italian bread crumbs
1/4 cup of canola oil
salt and pepper
béchamel sauce
1 cup grated mozzarella
1 tin small tomatoes
a celery stalk
the leaves of a fennel bulb
grated parmesan for top

The Béchamel Sauce

2 tbsp butter or olive oil
1/4 cup flour
3 cups milk
1 tbsp chopped parsley
1/2 cp grated parmesan cheese
salt and pepper

Process

Cut up the chicken breasts into strips. Generously salt and pepper them. Dip into the egg and then breadcrumbs. and fry in the olive oil.

Bubbling away in the oil. I cooked the strips for 2 minutes on each side.

Cook your pasta and drain. Do not rinse. Add it into the béchamel sauce. Completely coat.

Grease a 9 X 13 pan and put in half your pasta. Sprinkle 1y the mozzarella over the pastaPlace the chicken strips over the mozzarella layer. The breading will add texture to your casserole. Now layer with the remaining pasta and sprinkle the remaining mozzarella over top. It’s almost like having pasta and chicken parmigiana.

I prepare the canned baby tomatoes by slicing them in half and strain them and reserve the juice. I have my celery and my fennel bulb for decorating.

Here it is ready to go into the oven. Sprinkle the mozzarella over the pasta and now start to make the Christmas tree with the small tomatoes using the triangular method, always increasing by one. Get creative. I make the trunk form the celery stalk and I add the fennel fronds as greenery.I used some of the reserved strained juice from the baby tomatoes and lightly drizzled it over the top. Place in a 350 F oven uncovered for 30 minutes. When it comes out sprinkle some grated parmesan over the tree for a snow effect.

Plated and ready for the table. The chicken is moist and cooked perfectly.

December 16, 2020December 16, 2020

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Cranberry Spiced Cake

It’s cranberry time again and I love it. This Cranberry Spiced Cake has an absolute it is Christmas aroma. Usually known for its tartness, this little berry is a staple in savoury and sweet cuisines. For me, it isn’t Christmas without Cranberry sauce and cake. Now, let me tell you that this isn’t an Italian tradition. I became familiar with cranberries when I first started dating my husband in 1975. Back then, most people ate them out of a can as sauce. Today, I wouldn’t dream of buying canned cranberry sauce. lol

This cake is great because it whips up quickly and makes enough for a dinner party. I have served it to 10 with ice cream on the side. It can be crumbly when sliced, but don’t worry, your guests will spoon them all up. You will need extra napkins.

Here is my ultimate cranberry sauce and it won’t disappoint https://recipesatmytable.com/ultimate-cranberry-sauce/

Cranberries are quite healthy for you check this out https://www.healthline.com/health/food-nutrition/cranberry-juice-benefits#source-for-vitamin-c-and-e

Ingredients

I cup all purpose flour
1 cup ground almonds
2/3 cup brown sugar
1 teaspoon each of ground ginger,cardamon, and cinnamon
1 tablespoon Frangelico liqueur
1/4 teaspoon ground nutmeg
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup orange juice
3 eggs beaten
1/4 cup melted butter
1/4 cup canola oil
1 1/2 cups fresh cranberries
1/3 cup sliced almonds
1/4 cup warmed orange marmalade for brushing
Powdered sugar, for dusting (opitonal)

Process

Preheat the oven to 350 degrees and grease a 9 inch round pan. Line the bottom with some parchment paper. I assemble the spices.

I combine the flour, ground almonds, brown sugar, ginger, cinnamon, nutmeg, baking powder and soda, and sea salt. Then I whisk together the beaten eggs with the melted butter,Frangelico liqueur, canola oil, and orange juice.

Next add the wet ingredients with the dry. Just mix until it all comes together. Now fold in the cranberries.

Spread the batter evenly into the pan.

Sprinkle with the sliced almonds. Place into the oven for 40 minutes.

Remove from oven and brush the top with the warmed marmalade.

Cool for 15minutes and remove from pan. This is when you might dust it with icing sugar.

You can see some crumbs when you slice. The texture is complex and flavourful because of the spices.

December 15, 2020December 17, 2020

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Lemon Coconut Bars

Coconut appears in so many Christmas cookies. Lemon Coconut Bars are perfect in small bites. The tangy lemon juice enhances the flavour of the coconut. Lemons are my go-to in sweet and savoury cooking. It all comes together quite easily for a large pan of YUM!!

My favourite lemons are from the Amalfi region of Italy and this takes me back there. These lemons are very particular in shape; they are long and tapered and are double the size of our North American lemons. What I remember most, is their perfume. One of my favourite appetizers on the Amalfi is the use of the flesh of lemon dressed with a little salt, olive oil and fresh mint. Life is simple when you use lemons. Of course, being half Sicilian, lemons always adorned our table.

I also like these little drop coconut cookies on my blog https://recipesatmytable.com/glazed-fruit-coconut-drops/

Here is a beautiful article about the Amalfi lemon coast https://italialiving.com/articles/travel/savor-the-sweetness-of-the-amalfi-lemon-groves/

Here I am on the Amalfi Coast with the luscious lemons and hot peppers.

One of the many lemon carts on the Amalfi Coast.

Ingredients

Base

2 3/4 cups all purpose flour
1 cup white sugar
1/2 cup firmly packed brown sugar
2 tsp baking powder
zest of 1/2 a lemon
1/2 cup cold cubed butter
2 large eggs

Topping

1 cup white sugar
1/2 cup of cornstarch
2 cups water
the juice of a whole lemon
the zest of 1/2 a lemon
4 tbsp butter
1 1/2 cup shredded sweetened coconut

Process

Preheat the oven to 350F and lightly grease a 9 X 13 pan. I prepare the cookie base. Mix together the flour, both sugars, and baking powder. Stir in your lemon zest.

I placed everything in a food processor and I put in the butter and pulsed until it formed coarse crumbs.

Beat the eggs slightly and add to the food processor until a ball forms.

Press this dough evenly over the baking pan and cook for 12 minutes in the oven. Take it out and let it cool for about 15 minutes.

While it is cooking, take a small saucepan. In the pan place the cornstarch and the sugar and mix. Continue mixing with a whisk and slowly pour in the water. Place over low heat and stir until it thickens.

Remove from the heat and stir in the butter, lemon juice and zest.

Spread over the cookie base and use a spatula or icing knife to cover the base.

Sprinkle with the coconut and press it in lightly to the sauce. Return to the oven for 30 minutes.

Cool completely before cutting.

December 15, 2020

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Carrot Cake Bars

Not every piece of baking on your Christmas agenda need be loaded with sugar. Carrot Cake Bars are moist and warming for the Christmas season. They add a touch of elegance to your baking trays. I like them with a cup of tea. The little bit of spiced rum in these bars will warm you up. Easy to make, they disappear quickly.

I like bars on a baking tray because they are tiny and easy to handle. If you are like me with a glass of wine or bubbly in your hand, the tiny bits come in handy. LOL Also, you want your guest to try an array of goodies and small bites allows them to savour all your treats.

As Italians, we didn’t use carrots in sweets; and so, I went in search of some history. Carrots were used in the place of sugar during the middle ages to sweeten cakes. There is also a Middle Eastern Arabic Pudding recipe from the 10th century that consisted of carrots, honey and walnut oil. If you are interested in the original recipe and more go to http://www.carrotmuseum.co.uk/carrotcake.html

If you are looking for a show stopper try my https://recipesatmytable.com/banana-carrot-cake/

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1 cup of firmly packed brown sugar
2 large eggs
1 cup grated carrot
1/2 cup golden rains
1 tbsp spiced rum
11/2 cup chopped walnuts ( reserve 1/2 cup for topping)

Process

Preheat the oven to 350 F and grease a 9 X 13 pan. Beat the butter and brown sugar until light and fluffy.

Go in with the eggs one at a time. Beat well after each egg. Blend the flour, baking powder, cinnamon, nutmeg and salt .With your mixer on low speed, beat in the flour mixture 1/3 of a cup at a time.