1/2 c. all- purpose flour
2 eggs, slightly beaten
4 boneless skinless chicken breast halves (1 lb)
1/4 c. grated Parmesan Cheese
1/4 c. dry bread crumbs
1 T. butter, melted
2 large tomatoes, seeded and choppeds
3 T. minced fresh basil
2 garlic cloves, minced
1 T. olive or vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
4 slices provolone cheese
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13 x 9 " baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5-10 minutes longer or until top is browned. Meanwhile, in a bowl, combine the remaining ingredients (with the exception of the cheese). Spoon over the chicken. Add cheese on top. return to the oven for 3-5 minutes or until tomato mixture is heated through. Enjoy!
This was a fun change of pace from the things I normally make. Mike and I enjoyed it...however the kids didn't care for it much.
Sunday, May 31, 2009
Saturday, May 30, 2009
4 Chicken Breasts
1 small bag frozen mixed vegetables
6 chicken bullion cubes
3/4 c. butter
3/4 c. flour
1 pint half & half
1 pint whipping cream
1 tsp. salt
1 tsp. sugar
Cook chicken in water (about 6 cups). Add chicken bullion cubes. Add spices. When chicken is cooked thoroughly take it out and cut or shred into small pieces. Add vegetables. Return the shredded chicken To make the sauce in a separate pan..melt the butter, then add the flour. Stir to make a rue. Quickly add the half and half and cream. Then add the salt and sugar. Add the sauce to the chicken broth mixture. Soup is ready to eat once thickened. Enjoy!
As said before we enjoy our soup. Especially when most of the months up here are COLD! This is an Erika original!
2 c. cubed cooked chicken
1 lrg. pkg. frozen broccoli
1 c. mayo
1/2 c. sour cream
1 can cream of chicken soup
2 c. mild cheddar cheese
Mix sour cream, mayonnaise, and cream of chicken. In 9 x 13" pan, layer broccoli and chicken. Pour sauce on top. Next sprinkle cheese on top. Last, put croutons on top. Bake at 350 for about 30 minutes.
You can also substitute meatballs instead of the cocktail wieners
1 small bottle grape jelly
1 bottle chili sauce (my recipe says 1 round bottle of chili sauce..not sure what that means)
1 pkg. cocktail wieners or meatballs
Keep in a hot crockpot until ready to serve.
1/2 cup mayo
1/2 cup plain yogurt
1/2 tsp curry powder
1/4 tsp salt
3 cups cooked diced chicken
1 1/2 cups seedless grapes, cut in half
3/4 cup celery, sliced
1/3 cup green onions w/tops, thinly sliced
2 Granny Smith apples (if you like a sour zing), or 2 red apples (go on and pick your favorite)
1/3 cup pecans or cashew halves,
Croissants (the best are from costco or sams club)
In small bowl, blend mayo, yogurt, curry powder and salt; set aside.Dice chicken and cut grapes. Core and slice apples, cut into small pieces. Chop pecans or half cashews. Combine chicken, grapes, celery, green onions, apples and nuts in large bowl. Add mayo mixture; mix lightly. Cover and refrigerate at least 1 hour or overnight. Cut croissant in half and fill with salad mixture. Or you can serve it on a bed of lettuce.
Oh my goodness how I love this recipe! Unfortunately we ate them so fast we forgot to take a picture. This is a fantastic dish to serve at a summer picnic or a wedding/baby shower. Even my kids can't get enough.
2 Tbls. Butter, melted
1/2 Tbls. garlic powder
Favorite Pizza Dough
Combine butter and garlic powder Spread pizza dough out on pizza pan and brush with butter mixture, Sprinkle with cheese and bake according to pizza doughs directions. Cut into breadsticks.
Monday, May 25, 2009
I'd like to thank....Mandee and Brandy over at "Some Of This And That" for this blog award! How sweet it is to be recognized by others. It makes this whole blogging thing all worth while!
Thanks again ladies!
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
3--3 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 pkg. chocolate chips
Cream butters, sugars, eggs, and vanilla. Add flour, salt and baking soda. Stir in chocolate chips and nuts. Spread in greased 9 x 13" pan and bake at 350 for 11-20 minutes or until done.
FRIED TORTILLA STRIPS (We actually just used crushed corn chips on top to save a step)
vegetable oil, for deep-frying
12 corn tortillas, cut 1/4-inch strips
GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips (We didn't have on hand so we didn't use it this time)
2 cups shredded monterey jack cheese
1 cup canned black bean, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce
1To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
2To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
3To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
4To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
Wednesday, May 6, 2009
(I'll have to post pictures later)
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 stick unsalted butter
1 1/2 cups cold buttermilk
Preheat oven to 500 degrees. Mix all the dry ingredients together
with a fork. Cut in the butter. Fold the buttermilk into the
flour mixture until just blended. Make dough balls from rounded
tablespoon; coat with flour. Place floured dough balls in greased
cake tin. Drizzle some melted butter over the top. Bake for 5
minutes at 500 degrees. Turn the oven temperature down to 450
degrees; bake for 15 minutes. Let rest for 5 minutes before
devouring the whole pan of biscuits. Yum!!!
I actually made these in my kitchen aid, it was quick, easy, and clean! I LOVE these biscuits. They are so yummy with butter and jam. Hope you enjoy these as much as we do!
4-6 cloves garlic, minced
3-4 boneless, skinless chicken breasts; sliced
1 cup frozen baby peas
1 cup carrot, cut into small strips
1 1/2 cups chicken broth
6 Tbsp Cream cheese
6 cups farfalle (Bow tie) pasta, cooked
9 Tbsp grated Parmesan cheese
1 tsp lemon zest
1 1/2 tsp salt
1/2 tsp pepper
Start boiling the pasta. Meanwhile...Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute until tender. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.
(serves 6; 8 pts per serving)
Sunday, May 3, 2009
Cutting out the doughnuts
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
1/3 cup shortening
5 cups all-purpose flour
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips
2-Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3-Beat on low for 30 seconds, scraping bowl constantly.
4-Beat on medium speed for 2 minutes, scraping bowl occasionally.
5-Stir in remaining flour until smooth.
6-Cover and let rise until double, 50-60 minutes.
7-(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8-Gently roll dough 1/2-inch thick with floured rolling pin.
9-Cut with floured doughnut cutter.
10-Cover and let rise until double, 30-40 minutes.
11-Heat vegetable oil in deep fryer to 350°.
12-Slide doughnuts into hot oil with wide spatula.
13-Turn doughnuts as they rise to the surface.
14-Fry until golden brown, about 1 minute on each side.
15-Remove carefully from oil (do not prick surface); drain.
16-Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17-Dip in sprinkles or other toppings after chocolate if desired.
18-Creamy Glaze: Heat butter until melted.
19-Remove from heat.
20-Stir in powdered sugar and vanilla until smooth.
21-Stir in water, 1 tablespoon at a time, until desired consistency.
22-Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23-Stir in powdered sugar and vanilla until smooth.
24-Stir in water 1 tablespoon at a time, until desired consistency.