Jul 8, 2016 Mar 24, 2016
Not all chicken meatballs are soft but these are. The secret is to cook them right in the sauce. Ground chicken breast is very lean and healthy but since it contains so little fat, it’s easy for chicken meatballs to become dry. But when they’re cooked in the sauce, they are beautifully soft and even more flavorful from absorbing the sauce.
Using fresh bread crumbs also helps with their beautifully soft texture. Fresh crumbs are made by using fresh bread, in this case whole wheat bread, and running it through a food processor. Since I always bake my own simple whole wheat bread, that’s what I use for the crumbs so it’s important to use a soft whole wheat bread for these fresh crumbs. Click here for my recipe and video on making bread crumbs.
You can put this meal, with sauce, together in about 1/2 an hour if you use my Quick & Easy Spaghetti Sauce. In fact, you can follow my Quick & Easy Spaghetti & Meatballs recipe and just swap the beef meatballs with my chicken recipe. Both of these sauce recipes are exactly the same. If you don’t want to use sauce and would prefer to pan-fry or oven-bake these chicken meatballs, you can do that. They won’t be quite as soft, and not as pretty, but they still taste really good.
I experimented with both pan-frying and oven-baking and here’s how you would do that. To pan-fry, heat a little olive oil in a large pan and cook the meatballs for about 10 minutes, gently turning to brown all sides. They won’t be meatballs any more… more more like meat triangles. To oven-bake, place the meatballs on a greased baking sheet and bake in a preheated 400° F oven for about 20 minutes. The meatballs are done when the inside reaches 165° F. As I said, they won’t be as pretty as the sauce version and here is the proof:
I told you they weren’t pretty!! Of the two options, the pan-fried meatballs tasted better, probably because they were browned. So now you have options, but I highly recommend cooking these chicken breast meatballs in sauce for the best result. – Jenny Jones
Click here for the recipe.
Sep 18, 2015
I absolutely love my no knead fruit & nut bread. I made it again today and added just a touch more sugar (4 Tbsp total) and that little extra sweetness is perfect for me. With sugar in this recipe, the bread can burn due to the high oven temperature. That’s why I say to reduce to temperature to 400° F when it bakes. But I found another solution to keep the bread from burning.
I raised up my oven rack one slot and it keeps the bottom of the Dutch oven a little farther away from the heat. I used my 3-quart Dutch oven and it easily fit on the raised up oven rack. I still reduced the temperature to 400 per the recipe and I was thrilled with the result – no blackened crust and a perfect loaf of sweet breakfast bread. If your try this whole wheat fruit & nut bread with lots of sweet raisins and walnuts, and if your Dutch oven still fits, try it with the oven rack raised up a notch. This could be a good Easter recipe.
Click here for the recipe. – Jenny Jones
Sep 15, 2015
I’m posting my new simpler way to make one of my favorite one pan meals. This no-fuss dinner cooks in one pan and it takes almost no work. Plus the whole house smells divine with all the spices as they cook. Both the chicken and the potatoes are coated with a mixture of aromatic spices & olive oil and as they’re cooking along in the oven, you have plenty of time to make a salad or cook a side vegetable.
What I like most about this recipe is that the two foods can be separated at the end if either the chicken or potatoes need a few more minutes. Chicken thighs come in all sizes – sometimes I get four in a pack and sometimes six. So smaller pieces will cook faster. And depending how big you cut your potato wedges, they may need more or less time. So at the end, you can separate the chicken from the potatoes and cook just one of them a little longer if needed. I only had to do that once.
The broiler-type pan is important because chicken thighs have a lot of fat and all the fat cooks off and stays in the broiler pan, not touching the chicken, and not spreading onto the flat part of the pan where the potatoes cook and that keeps the potatoes crispy.
I had posted this recipe before when I used to cook asparagus on the same pan but it was too much trouble so now I just cook my green vegetable separately. This chicken dinner goes really well with asparagus and I’ve had it with broccoli and brussels sprouts, too. Click here for the recipe. – Jenny Jones
Sep 4, 2015
Any time I make apple pie there’s an air of excitement around here. Has it cooled yet? How long before we can taste it? Don’t tell the neighbors – they’ll come over for sure and I want it all for myself. Homemade apple pie never loses its appeal and let me tell you this was delicious.
I used three pounds of granny smith apples and my popular oil crust and it made dinner more than just a meal… it was an event. That may be because I made my orange-sesame chicken, one of my favorite quick dinners. The picture may not show it but this easy chicken stir fry is really really good. And it’s fast. When dessert takes a little longer, like apple pie, I usually opt for a quick and easy dinner.
So anyhoooo… I’m just sharing what I cooked today. Click here for my homemade apple pie recipe. – Jenny Jones
Aug 31, 2015
Weekend breakfasts are the best because there’s more time to make things like my caramelized apple oven pancake. It only takes 30 minutes and boy, is it good! You need a 9-inch cast iron skillet and lots of apples. I use two huge apples, weighing 1/2 pound each and I’ve used both Granny Smith and gala, cut into 1-inch chunks. There’s more apple than pancake in this delicious breakfast but that’s a good thing.
First you melt a little butter and brown sugar in the skillet and cook the apples on the stove top over medium-high heat for about 5 minutes until they get caramelized. After 5 minutes, they should look like this.
Now you just pour the batter right on top of the apples. The batter is really light and super easy, made with milk, eggs, and flour basically and you just whisk it by hand – no mixer. As soon as the batter is added, using an oven glove, you put the hot pan in the oven (preheated to 400 degrees F) and fifteen minutes later, it’s done. Then you carefully, with oven gloves, invert in onto a big serving plate and it will look like this…
The edges of the pancake are caramelized just like the apples, which are soft and sticky sweet. You don’t need any topping like syrup but you can sprinkle it with a dusting of powdered sugar if you like. If this is all you’re eating, it will serve two but if you have some eggs and toast and this on the side, it will serve four. And if you’re starving and you make this easy apple pancake, someone I know actually ate the whole thing in one sitting. It wasn’t me. That’s my story and I’m sticking to it. Click here for the recipe. – Jenny Jones
Aug 21, 2015
I’m spoiling myself by creating so many quick and easy recipes that I’m no longer willing to take all day to make a good meat sauce. So I changed my recipe from 2 1/4 hours to 45 minutes and now I’ve decided even that was too long. So I just posted a new, simpler, faster recipe for a delicious meat sauce and here’s the best part: Thirty minutes! And it’s delicious!
I didn’t give up any flavor with my new meat sauce recipe. Mainly, I eliminated the carrots, the celery, and the extra liquid which needed all that cooking time. I love the new simple meat sauce. It leaves me time to make my homemade gnocchi to have with it. This recipe is perfect for beginners with simple ingredients and hardly any work. Click here for the new recipe.- Jenny Jones
Aug 14, 2015
Sometimes, you gotta have some white bread. And if you want it fast, from scratch, I’m here for you. This is another one of my quick and easy one-rise bread recipes, just like my whole wheat bread, but this one makes a soft, old fashioned white sandwich loaf. It’s such and easy and flexible recipe. You can…
~Use all purpose flour or bread flour.
~Use vegetable oil or butter.
~Use instant yeast or dry active yeast.
~Use a mixer or make it by hand.
It takes about 90 minutes from start to finish to make this easy bread. And I have a couple of helpful tips. First: Aerate your flour before measuring. If you don’t your dough will be dry. See my flour basics: https://www.jennycancook.com/flour-basics/ Second: The best size loaf pan for yeast bread is 8 1/2 by 4 1/2 inches. If you use a wider or longer pan, the dough won’t rise up and be tall like mine. Third: When rising your bread it will rise faster if there is moisture but if you cover it with plastic wrap, it can stick and be hard to remove without damaging the dough. The solution? A shower cap!
I love this! A clean shower cap is perfect because the elastic will hug the pan and it’s a thicker plastic so you can pull it up to keep it from touching the dough. Before rising, make sure you pull up the plastic high enough to allow the dough to rise an inch above the pan. I don’t eat white bread very often but when I do, this is how I make it. Click here for the recipe. – Jenny Jones
Aug 4, 2015
This is my go-to yellow cake, one you can make from scratch in 40 minutes. Try it with my 2-minute chocolate frosting that has only 2 tablespoons of butter. What I like the most is all the things you can do with this quick and easy recipe.
For a fast dessert, I make this cake and frost it right in the pan. It’s a healthier dessert I feel good about and it really satisfies my sweet tooth. I have made it using 1% and 2% low fat milk as well as whole milk. All versions turned out great.
I have also doubled the recipe and made two cakes using two cake pans and used it for my fresh strawberry cake so now you can make my wildly popular strawberry cake with no butter at all!
The one I really love is my Boston cream cake that I make with just one 9-inch cake, which I slice across in half, fill it with homemade custard and top with a chocolate glaze. (why do they call it Boston cream pie? – it’s not pie!)
One thing of note: this is a much better cake when you use a cake strip. See in the picture how the cake is perfectly flat? I highly recommend using a cake strip, also called a baking strip, whether you buy one or make your own. It keeps the edges of the cake from over-baking. Click here to learn about cake strips.
If you want a healthier cake that’s low in sugar and saturated fat, try my recipe. You can use my frosting or do your own thing with this simple, easy recipe. Click here for the recipe. – Jenny Jones
Jul 28, 2015
I forgot how easy it is to make homemade pickles. It was a lot easier than putting together that jig saw puzzle they’re sitting on. The pickles took 5 minutes. The puzzle? Three months!
These are bread & butter pickles, which are also called refrigerator pickles, and now is a good time to make them. Cucumbers are at their best during summer and it’s the Kirby cucumber (not the Persian one) that is best for pickles. I sliced the cuces super thin this time and they are so soft they bend but they’re still crispy, probably because I left the skin on. If you peel the cucumbers, the pickles are a lot softer.
I also put more sugar in this time and I found I like the pickles a little sweeter. So I added a note to the recipe that you can use more sugar if you like sweeter pickles. Don’t be freaked out by the amount of sugar: it’s 1/2 to 3/4 of a cup because remember, the sugar mostly stays in the water.
So make some pickles. If you start now, they’ll be ready to eat in 3 hours. Click here for the recipe. – Jenny Jones
I have stopped buying bread. When it’s this easy to make your own homemade bread with no work and no kneading, and you can eat it fresh and hot from the oven, this is the only way to go. No knead breads are so flexible and forgiving, you can create your own like I did. I’ve made several different versions so far but this is my favorite one.
This loaf is super crusty when it’s first baked and by the second day, it’s not crusty (no breads are the second day) but it’s still a fabulous moist loaf that’s easy to slice and eat. I make it with three equal parts of whole wheat flour (not whole wheat pastry flour), rolled oats, and bread flour or all purpose flour. I would love to make it 100% whole grain but it’s just too dense for me.
This loaf joins my growing list of no knead breads that I’ve made so far:
~ Plain Faster No Knead Bread (click here)
~ No Knead Whole Wheat Fruit & Nut Loaf – I love it!! (click here)
~ No Knead Rye Bread (click here)
~ Whole Wheat Greek Olive Bread (click here)
~ Ten Grain No Knead Bread (click here)
That’s five more ways to make this easy bread. My first recipe for faster no knead bread works well with the faster, same-day method because it uses bread flour or all-purpose flour. But when you start adding whole grains like this new multigrain bread, it really needs the overnight method. It takes more time but still no work at all.
Here’s how I do it. In the evening around 9-10:00 p.m. I mix the ingredients together (takes 2-3 minutes) and let them sit overnight. The next morning around 8-9:00 a.m. I proceed with the final steps and by noon, I have a fresh, hot, crusty loaf of delicious homemade bread. Click here for the recipe. – Jenny Jones