Rock Springs Ranch Chicken Parmesan—featured in KANSAS! magazine

Urban and Small-Town Getaways is the theme of the latest issue of KANSAS! magazine (2024 / vol 80 / issue 4 / pp 22-26) and my Taste article focuses the Rock Springs Ranch, the 735-acre 4-H camp getaway that offers breathtaking views of the tallgrass prairie, wooded areas full of native flora and fauna, and natural streams. Today’s state-of-the-art facilities are much different from when I attended 4-H camp many years ago as a preteen and later took FHA students there for summer camp. 

 The name of the article, “Fine Dining for the Campers,” pretty much sums up what’s happening on the culinary side of the camp.  

ABOUT THE RECIPE — Created by Chef Brandon Stokesbary, this versatile recipe is very popular with both youth and adults, and can be served over mashed potatoes of pasta. Or, he adds, “It can be turned into chicken parm sandwiches or sliders.” 

Although other seasoned breading flour could be used, Chef Brandon highly recommends the brand mentioned in the ingredient list. He makes the dish allergen free by selecting gluten-free flour and bread crumbs. A make-ahead tip is included in  step #7 of the instructions.

Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

Instead of using plastic wrap, Barry put the chicken breasts in a plastic bag for pounding. 

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.    Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.     Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.    Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.    When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.    Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Recipe without photos . . . Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.   Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.    Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.   Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.   When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.   Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Ritzy (Cracker) Meatloaf . . . including convenience assemble ahead instructions.

Ritz (butter) crackers, along with ground beef form the basis for this tasty meatloaf. While we love meatloaf as an entrée, we certainly look forward to tomorrow’s meatloaf sandwiches! 

Meatloaf Sandwich on a 40-Minute Everything Bagel Bun 

MAKE AHEAD INSTRUCTIONS — The other thing I really like about meatloaf . . . is that it can be made ahead. I assembled the sauce and meatloaf (steps 2-4) and placed them in the refrigerator. When ready to bake, I pulled them out and followed steps 5-7. 

 

Ritzy (Cracker) Meatloaf    6+ servings

Meatloaf Glaze

1/2 cup ketchup

1/4 to 1/3 cup brown sugar 

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce  

Meatloaf

1 lb. ground beef (lean 85%)

1/2 cup yellow onion, finely diced

1/4 cup red, yellow, orange or green peppers, finely dice

 2 eggs

 4 oz. (1 cup) sharp Cheddar cheese

1/4 cup whole milk

32 (1 sleeve) Ritz crackers (or any brand of butter cracke), finely crushed  

1 teaspoon each: salt, pepper & Italian seasoning

1/2 teaspoon garlic powder  

1. Preheat oven to 350°F. (Do this later if following the make ahead instructions explained above.)
2. In a small bowl combine the glaze ingredients, whisk untils mooth. Set aside for later.
   
3. In a large mixing bowl add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper. Using clean hands, thoroughly combine all ingredients but avoid overmixing.
   
   
   

   
4. Place meatloaf mixture onto a baking pan lined with  parchment paper (that has been spritzed  with non-stick spray) and form it into a loaf shape.
   
5. Bake at 350°F for 30 minutes, remove from the oven and apply the glaze over the top of the meatloaf.
6. Return meatloaf to the oven and continue baking for 30 minutes or until the meatloaf is 160°F when the temperature is checked in the center of the loaf.
7. Remove from oven and allow to rest for 10 minutes. 
   
   
   

   
   
   

Recipe without photos . . . Ritzy (Cracker) Meatloaf    6+ servings

Meatloaf Glaze

1/2 cup ketchup

1/4 to 1/3 cup brown sugar 

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce  

Meatloaf

1 lb. ground beef (lean 85%)

1/2 cup yellow onion, finely diced

1/4 cup red, yellow, orange or green peppers, finely dice

 2 eggs

 4 oz. (1 cup) sharp Cheddar cheese

1/4 cup whole milk

32 (1 sleeve) Ritz crackers (or any brand of butter cracke), finely crushed  

1 teaspoon each: salt, pepper & Italian seasoning

1/2 teaspoon garlic powder  

1. Preheat oven to 350°F. (Do this later if following the make ahead instructions explained above.)
2. In a small bowl combine the glaze ingredients, whisk untils mooth. Set aside for later.
3. In a large mixing bowl add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper. Using clean hands, thoroughly combine all ingredients but avoid overmixing.
4. Place meatloaf mixture onto a baking pan lined with  parchment paper (that has been spritzed  with non-stick spray) and form it into a loaf shape.
5. Bake at 350°F for 30 minutes, remove from the oven and apply the glaze over the top of the meatloaf.
6. Return meatloaf to the oven and continue baking for 30 minutes or until the meatloaf is 160°F when the temperature is checked in the center of the loaf.
7. Remove from oven and allow to rest for 10 minutes. 

Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup. 

Sausage, Potato & Bean  Soup   Serves 6

1 to 2  tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles 

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach) 

1 tablespoon chopped parsley

1. Heat oil in a  large soup pot over medium-high heat; then  add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
2. Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
3. Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
4. After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
5. Add the parsley.

Zucchini Crust Pizza earns a 5 star rating!

Vickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try. She shared the recipe via a  link (with a video). This internet sensation uses a zucchini-based crust that is finished with pizza-style toppings. I made it for dinner last night and we thought it was Super Delicious! Barry gave it a 5 out of 5 star rating. Heated up the leftover of lunch today and again marveled at this yummy way to use up excess garden process. Thanks Vickie for recommending this recipe. 

Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
   
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

   
6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
   
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 tp 6 minutes. Once cooked, remove from heat. 
   
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
    
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
    

Recipe without photos . . . Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 to 6 minutes. Once cooked, remove from heat. 
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.

Pizza Sticks “I Like Ava”

We hosted a hands-on cooking dinner for a friend, Judy Burgess, and her family, including her son, daughter-in-law, and their two adorable children. The menu was based on the food preferences of the kids and the printed menu was designed to include their names (Mack and Ava). The pizza sticks were quite a hit. You’ll notice on the menu that I originally called them Pizza Sticks à la “Ava”. However, Judy told me that on the way home, as the kids shared their favorites about the evening, Ava’s choice was Pizza Sticks “I Like Ava”. The name stuck and I have officially renamed the recipe. I have added notes (in red) explaining how I adapted this recipe so the kids could help.)      

Pizza Sticks "I Like Ava".

Original Menu before amending. 

Mack & Ava with Meta; Pizza Twists "I Like Ava" to the side. 

Pizza Sticks “I Like Ava”       Yield: 12 to 13 sticks

1 batch pizza dough (if using linked recipe, cut it in half for the equivalent of 1 batch of pizza dough,  or use 1 (13.8 oz) tube pizza crust 

About 1/4 to1/3 cup pizza or pasta sauce + extra for dipping (I just add Italian seasoning + a few drops of olive oil to purchased tomato sauce)

About 1/2 cup mozzarella cheese

Olive oil for brushing sticks, or use olive oil spray

About 2 tablespoons grated Parmesan cheese

About 2 1/2 teaspoons Italian seasoning

1. Preheat the oven to 425°. Line baking sheet(s) with parchment paper and set aside.
2. Roll out the dough into a rectangle (Ideally roll out on a silicon baking sheet for easy handling.) If the dough is misshapen, cut edges into a rectangle shape but it’s okay if edges are slightly wavy. (I had this done but let the kids use to rolling pin to straighten out the dough)
3. Use a pizza cutter to cut dough in half lengthwise. 
4. Sparingly spread pizza sauce on one side of the dough. (We talked about the word sparingly before they began brushing on the sauce.)
5. Add grated mozzarella cheese — use filling ingredients sparingly because as you twist the breadsticks any extra filling will squeeze out the edges. (They again practiced sprinkling on the cheese sparingly.) Finely chopped pepperoni, herbs, etc. could also be added at this point. 
6. Place the other half on top the pizza side. 
7. Slice into 1" strips. (I demonstrated and then they each carefully cut a strip or two. No they were not perfectly straight . . . but that makes little difference!)
8. Use a fork to press down the sides of each breadstick. (An especially fun task for kids - a salad fork was the perfect utensil.)
   
9. Twist two times and place on prepared baking sheet. (We ended up with a few more twists & so rather long sticks . . . but what fun we had!)
10. Brush the tops of the stick with olive oil or use olive oil spray and then sprinkle with Parmesan cheese and Italian seasoning. (We actually omitted this step because we were so excited to put them in the oven.)
11. Bake for 10 to 12 minutes or until edges are slightly golden brown. 
12. Serve with extra pizza sauce.

Hope, Ava and Mackpreparing Chix Stix. 

Recipe without photos . . .Pizza Sticks “I Like Ava”       Yield: 12 to 13 sticks

1 batch pizza dough (if using linked recipe, cut it in half for the equivalent of 1 batch of pizza dough,  or use 1 (13.8 oz) tube pizza crust 

About 1/4 to1/3 cup pizza or pasta sauce + extra for dipping (I just add Italian seasoning + a few drops of olive oil to purchased tomato sauce)

About 1/2 cup mozzarella cheese

Olive oil for brushing sticks, or use olive oil spray

About 2 tablespoons grated Parmesan cheese

About 2 1/2 teaspoons Italian seasoning

1. Preheat the oven to 425°. Line baking sheet(s) with parchment paper and set aside.
2. Roll out the dough into a rectangle (Ideally roll out on a silicon baking sheet for easy handling.) If the dough is misshapen, cut edges into a rectangle shape but it’s okay if edges are slightly wavy.
3. Use a pizza cutter to cut dough in half lengthwise.
4. Sparingly spread pizza sauce on one side of the dough. 
5. Add grated mozzarella cheese — use filling ingredients sparingly because as you twist the breadsticks any extra filling will squeeze out the edges.
6. Place the other half on top the pizza side. 
7. Slice into 1" strips. 
8. Use a fork to press down the sides of each breadstick. 
9. Twist two times and place on prepared baking sheet. 
10. Brush the tops of the stick with olive oil or use olive oil spray and then sprinkle with Parmesan cheese and Italian seasoning. Finely chopped pepperoni, herbs, etc. could also be added at this point. 
11. Bake for 10 to 12 minutes or until edges are slightly golden brown. 
12. Serve with extra pizza sauce.

Italian Sausage Pappardelle

Pappardelle are long, flat and broad ribbons of egg-based pasta that originated in Toscana (Tuscany); a delight for pasta lover’s like me!  It’s a classic pasta for bolognese and other meaty sauces such as this one . . . 

Italian Sausage Pappardelle    About 6 servings

1 tablespoon olive oil

1/4 cup sweet yellow onion, chopped

1/2 large red pepper, chopped - optional

About 4 oz. button mushrooms - optional

1 teaspoon garlic, minced

1 lb. spicy Italian sausage

1 tablespoon flour

1/2 cup beef broth or white wine

1 can (14.5 oz.) diced tomatoes (petite diced or crushed)

1 to 2 teaspoons Italian seasoning

Salt & pepper to taste

About 1/2 cup pasta water

1/2 to 3/4 cup frozen peas - optional

About 1/4 to 1/2 cup sour cream

1 package pappardelle (8 ounces)

Grated Parmesan 

1. In a large pan add olive oil, heat to medium and toss in chopped onion, pepper and mushrooms. Cook until onion is soft and translucent, about 5 minutes.
2. Add in garlic and sausage and continue to cook.
3. Once sausage is just browned, cover in flour and let cook for 1 minute.
4. Pour broth or wine into pan and let simmer to reduce most of the liquid.
   
5. Add tomatoes, Italian seasoning, salt and pepper to taste.
6. Turn heat to low and simmer for 20 minutes. 
7. With 10 minutes left for simmering, cook pasta
8. After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
9. Add peas and sour cream.
10. Toss noodles into sauce gently.
    
11. Garnish with Parmesan.  

Recipe without photos . . .

Italian Sausage Pappardelle    About 6 servings

1 tablespoon olive oil

1/4 cup sweet yellow onion, chopped

1/2 large red pepper, chopped - optional

About 4 oz. button mushrooms - optional

1 teaspoon garlic, minced

1 lb. spicy Italian sausage

1 tablespoon flour

1/2 cup beef broth or white wine

1 can (14.5 oz.) diced tomatoes (petite diced or crushed)

1 to 2 teaspoons Italian seasoning

Salt & pepper to taste

About 1/2 cup pasta water

1/2 to 3/4 cup frozen peas - optional

About 1/4 to 1/2 cup sour cream

1 package pappardelle (8 ounces)

Grated Parmesan 

1. In a large pan add olive oil, heat to medium and toss in chopped onion, pepper and mushrooms.  Cook until onion is soft and translucent, about 5 minutes.
2. Add in garlic and sausage and continue to cook.
3. Once sausage is just browned, cover in flour and let cook for 1 minute.
4. Pour broth or wine into pan and let simmer to reduce most of the liquid.
5. Add tomatoes, Italian seasoning, salt and pepper to taste.
6. Turn heat to low and simmer for 20 minutes. 
7. With 10 minutes left for simmering, cook pasta
8. After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
9. Add peas and sour cream.
10. Toss noodles into sauce gently.
11. Garnish with Parmesan.