Monday, December 29, 2008
2 boneless skinless chicken breasts
Italian dressing to cover
Place chicken breats in bowl and cover with Italian dressing. Poke holes in chicken with a fork. Marinate overnight.
Bake at 350 for 1 hour or until done.
Thursday, December 4, 2008
8 saltine crackers, each about 2 inches square
1 teaspoon paprika
2 boneless, skinless chicken breasts, each 4 ounces
4 teaspoons honey
Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.
Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well.
In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.
Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.
Friday, November 21, 2008
Source: Amber's Delectable Delights
1 1/2 cups chicken broth
1 tablespoon cornstarch
2 boneless skinless chicken breasts
1 tablespoon olive oil
2 cloves garlic, minced
1.5 teaspoon parsley
1/8 teaspoon red pepper flakes
1 teaspoon onion powder
About a tsp each of basil and oregano
Seasoned salt and freshly ground black pepper, to taste
1. Pound chicken breasts so they are thin and even. Whisk together chicken broth and cornstarch; set aside.
2. Preheat sauté pan to medium heat and add in olive oil and garlic. Add chicken to pan and cook until done (approximately 20 minutes). Remove chicken from pan and place on a plate, tent with foil to keep warm.
3. Add chicken broth and cornstarch mixture to the pan and simmer until thickened. Add in remaining seasonings and stir to mix. Add chicken back into the pan and turn to coat both sides with sauce.
4. Drizzle remaining garlic herb sauce on potatoes or vegetables.
Sunday, October 19, 2008
I modified the original recipe somewhat- this is my version. I used more spices and I didn't spray the battered rings with cooking oil before baking them. (It simply wasn't necessary.)
Something to grease the pan- cooking spray, oil, or butter
4 cups dry bread crumbs
Seasonings to taste- I used Konriko Cajun seasoning, seasoned salt, cayenne, pepper, and garlic powder
1 cup lowfat buttermilk (I just used plain 2% milk and it turned out fine)
1/2 cup plus 2 tablespoons all-purpose flour
2 large onions, peeled
Preheat the oven to 450 degrees F.
Grease a cookie sheet and set aside. Combine breadcrumbs and seasonings in a shallow bowl. In another bowl, combine buttermilk (or milk), 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into seasoned breadcrumbs and place on baking sheet. Bake for 20 minutes, or until coating is crisp.
Saturday, October 18, 2008
2 (8 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese
1/3 cup white sugar
1 teaspoon vanilla extract
1 tbsp butter, melted
1 tbsp white sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1/3 cup of sugar, vanilla, and egg until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Brush the melted butter over the top layer. Sprinkle the 1 tbsp of sugar over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Helpful hints: They now make crescent roll dough without seams to use in recipes like this. I think it's called recipe creations or something. That's what I used.
To vary it up a little, I spread a thin bit of strawberry jam on the bottom layer of crescent dough on part of the dessert to see what it would turn out like. It was my favorite section. I spread another section with a bit of melted down choco chips. That was hubby's favorite section.
Friday, October 17, 2008
1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper
Dash of cayenne
1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Addendum: The sauce is a little thin- I think next time I'm going to try to add a thickener and see how that works out.
2 split bone-in, skin-on chicken breasts
16-20 fresh basil leaves
Salt and pepper to taste
Preheat oven to 350. Stuff 8-10 basil leaves under the skin of each chicken breast. Add salt and pepper to taste. Cover with foil and bake for 30 minutes. Take off foil and bake, uncovered, for 30 more minutes, or until done.
Saturday, October 4, 2008
1/4 cup finely chopped green onions
1/4 cup mayo
1/2 tsp Old Bay seasoning
1/4 tsp dill weed
dash garlic powder
Tabasco to taste
1 med egg, beaten
1 6 oz pouch boneless, skinless salmon
1/3 cup breadcrumbs
1/3 cup oil
Additional breadcrumbs for rolling
1. Combine green onions, mayo, and seasoning in medium bowl.
2. Add egg, salmon, and breadcrumbs.
3. Form mixture into 4 balls. Roll in breadcrumbs and flatten into cakes about 1/2 inch thick.
4. Place platter with cakes in freezer for 5-10 minutes. (This helps keep the cakes from falling apart in the skillet.)
5. Heat oil over medium heat. When oil is hot, place cakes in skillet. Fry 3-4 minuets on each side or until golden brown.
Disclaimer: I have a VERY crappy gas stove that burns everything. It took about 1.5 min per side to get mine golden brown. (Well actually, I'm glad I did this in two batches because the first batch got "golden" black after 2 minutes on one side.)
Tuesday, September 30, 2008
1/2 pound boneless, skinless chicken breast cut into strips
1 cup rice
1 can cream of mushroom soup
1 can water
1 packet dry french onion soup mix
4 very small pats of butter
1. Preheat oven to 375.
2. Mix rice, soup, water, and soup mix in a medium glass baking dish. Top with pats of butter. Lay chicken on top of rice mixture.
3. Bake, covered, for 45 minutes.
For a drier dish, uncover last 1o minutes of baking.
Sunday, September 21, 2008
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.