Cook..Like a Mother- Recipes from Home
Everyone remembers a special meal or baked good their mom always made, whether they were a passionate chef or those memoriables nights where you got your favorite take out and had a movie night. Food is nostalgic. Follow along to discover new recipes we gathered from all the moms here at Sackett Ranch.
Mama Sackett's Chicken Parm
Ingredients
6 – Chicken Filets
8 oz Bag Mozzarella Cheese shredded
Progresso Breadcrumbs – Italian Style
2 – large eggs or Egg Beaters (scrambled in a bowl)
Hunts Tomato Sauce – 1 can of each (29oz and 15oz)
Angel hair pasta
Vegetable Oil
Seasonings for the Sauce: Basil, Oregano, Bay Leaves, and crushed red pepper (optional)
Seasoning for the breaded chicken: Morton Season All Salt
o Recipe Instructions
1. Prepare chicken breasts to 1/4-in. thickness.
2. Beat egg in a shallow bowl.
3. Dip chicken in egg, then coat with the crumb mixture. Sprinkle Morton Season All Salt on chicken
4. In a small skillet, cook chicken in oil for 2-3 minutes per side until golden
5. Place cooked chicken in baking pan and cook in oven 30 mins at 350
6. Add Mozzarella Cheese on top of cooked chicken broil until golden. Keep an eye on the cheese, it
browns fast
7. Prepare Pasta Sauce and simmer while chicken is cooking or prepare a head of time
8. Prepare Pasta Noodles
9. Place the chicken on the noodles and pour the sauce.
10. Serve warm and enoy!
Monkey Bread
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
- 1/2 cup chopped walnuts, if desired
- 1/2 cup raisins, if desired
- 3/4 cup salted butter or margarine, cut into pieces
- 1 cup firmly packed brown sugar
Instructions
Step 1
Heat the oven to 350°F. Generously grease a 12-cup fluted tube pan with shortening or cooking spray. If using shortening, use a paper towel or pastry brush to evenly spread it around the pan.
Step 2
In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon. Shake the bag up and down several times to mix well.
Step 3
Separate the 2 cans of dough into 16 biscuits. Place biscuits on cutting board and cut each biscuit into quarters. Working with 8 to 10 biscuit pieces at a time, shake in the bag to thoroughly coat.
Brown Butter Sage Pasta
- 1/2 pound dry pasta or 2 servings of frozen tortellini
- 3 to 4 tablespoons unsalted butter
- 1/3 cup sage leaves, about 10 to 15, left whole or thinly sliced
- 1 tablespoon lemon juice, or to taste
- Freshly grated black pepper
- Salt to taste
- Freshly grated Parmesan (optional)
Directions
- Bring a pot of water to a boil; add salt. Cook the pasta or tortellini according to package instructions, then drain.
- In a small skillet, melt the butter over medium heat. Continue cooking until the butter begins to brown, keeping a very close watch to ensure it doesn't burn. Keep in mind that the temperature will continue to rise even off the heat. When the butter is nearing completion, add the sage leaves to crisp in the hot fat. Remove from heat and add the lemon juice to halt the cooking, plus a pinch of salt (unless you're using salted butter).
- Toss the drained pasta into the skillet, coating well with the sauce. Finish with black pepper and Parmesan, if desired. Serve immediately.
Honey's Famous Banana Bread
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 Tablespoons (1 stick) salted butter
- 1-1/4 teaspoons ground cardamom
- 2 cups mashed bananas (about 4 large very ripe bananas)*
- ¾ cup packed (5-1/4 ounces) dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 Tablespoon white sugar
Skillet Corn Bread
Ingredients
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 tsp. baking soda
1/4 cup plus 2 tablespoons butter
or shortening, divided (Ree uses
butter).
Directions
Preheat the oven to 450°F. In a bowl, combine
the cornmeal, our, salt, and baking powder.
Stir together.
Measure the buttermilk and milk in a measuring
cup and add the egg. Stir together with a fork.
Add the baking soda and stir. Pour the milk
mixture into the dry ingredients. Stir with a fork
until combined.
In a small bowl, melt 1/4 butter or shortening.
Slowly add to the batter, stirring until just
combined. In an iron skillet, melt the remaining
2 tablespoons butter or shortening over
medium heat. Pour the batter into the hot
skillet. Spread to even out the surface. (Batter
should sizzle.)
Cook on stovetop for 1 minute, then bake until
golden brown, 20 to 25 minutes. Edges should be cripsy!
