Thursday, December 30, 2010
8 chicken Breasts
3/4 C. Crushed Corn Flakes
3/4 C. Shredded Parmesan Cheese
1/2 C. melted butter
1 Packet Ranch Dressing Mix
Preheat oven to 350.
Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside.
In a separate bowl melt butter.
Dip chicken breasts in melted butter then into dry mixture.
Place in greased baking dish and cook, uncovered for 45 minutes!
I use chicken tenders instead because they thaw faster, cook faster, and are more tender. Then I just crush up half a bowl of corn flakes and add half a packet of ranch mix and about the same amount of parmesan. With tenders you only have to cook them for 25 minutes or so. My kids love this!
1 (8 oz) package cream cheese
1 C sour cream
1 can cream of chicken soup
shredded chicken (maybe 1.5-2 lbs? or however much you like. We like a lot.)
1 small package shredded colby jack cheese (or mexican cheese blend), divided
1 can diced green chilis, drained
2 can green chili enchilada sauce
French's French Fried Onions
(I always half this recipe and use an 8x8 dish)
Soften cream cheese and mix with sour cream and soup. Spread in bottom of 9x13 baking dish. Combine shredded chicken with a handful of cheese (I know, I'm very specific in my measurements, right?) and the diced green chilis. Tortillas will crack apart if they are not warmed in a frying pan with cooking spray, but if I don't have time I just let them fall apart and we eat it like a casserole. Fill tortillas with chicken mixture and line in pan. Pour enchilada sauce over enchiladas and sprinkle generously with the remaining cheese. Top with french fried onions. Bake uncovered at 350 degrees for 30 minutes or until warmed through. (When I half the recipe I only do 20-25 minutes).
You could use flour tortillas as well. I don't usually like corn tortillas at all, but I like the flavor in this because it is rich and creamy and the corn helps balance it out. And you could change any of the amounts of the ingredients to your liking. Less cream cheese to make it healthier. More chicken to make it heartier. Etc. Enjoy!
Tuesday, October 12, 2010
Monday, March 8, 2010
- 1 1/2 lbs. diced tomato's (Appx. 1 1/2 cans)
- Appx. 2 cloves of garlic
- 1/2 oz. of fresh basil (silvered) - I just used a bit of basil flakes
- 1/2 cup of olive oil
- 3 Tbs of balsamic Vinegar
- 1/2 tsp crushed red pepper flakes
- 1/2 lb. smoked mozzarella cheese (I've also used 1/2 smoked gouda & 1/2 reg. mozzarella before).
- 1/4 cup toasted pine nuts
- 1 lb Farafalle (bowtie) pasta
- 2 oz of Prosciutto (domestic is fine) (fried & chopped "crumbled")
Combine the tomatoes, garlic, basil, vinegar, oil and red pepper flakes, stir and let sit for at least 15 minutes. Cook pasta according to directions, drain, stir in shredded mozzarella (while pasta is hot) and combine, and then stir in tomato mixture. Pour into serving platter and top with toasted pine nuts and crumbled prosciutto and serve.
This is a very flavorful pasta. Of course I forgot to take a picture (I never remember). I'll have to add one next time I make it.
Tuesday, February 16, 2010
*This soup is slightly more rich than I would prefer, but it is soooo good and very filling. Like the title of the soup describes, it is probably better for a special event or celebration. Its really good! I got it from 'food network', Ina Garten's 'Barefoot Contessa' show. Here is the link for the recipe. And I did cook it with the dry white wine (the alcohol burns off), but I don't really like the taste it brought, so you could leave that one out ;).
Making chicken stock is not too hard. With about 10 cups of water boil some chopped onions, carrots, celery, and a family size package of chicken (like the on sale $3 pack) legs/thighs/wings -roasted- (the bones add a lot of flavor) for about 45 minutes. Than, strain the broth and you have stock. You can reuse the leftover stuff a few more times to maximize its use (just add it to water and boil until you have your desired flavor of broth).
Italian Wedding Soup
For the meatballs:
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves (*I used Italian parsley; I think that's what she intended...)
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
For the soup:
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine (*I, Amy, say this is optional. Even though the alcohol burns off, I still don't like the taste so much)
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock (and wine) and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Sunday, February 7, 2010
*Don't worry, you don't have to make home made crust (I wouldn't even say I went that far. I used 'Bob's Red Mill' pizza crust mixture).
Friday, February 5, 2010
Tuesday, January 26, 2010
Super-Yummy Fruit Smoothie
-Yoplait Vanilla yogurt (I've tried other brands and other flavors and this is the only one I like.)
-Frozen fruit such as peaches, strawberries, mangos, mixed fruit, etc.
-Fresh fruit if you have any such as bananas, blueberries, strawberries, etc.
-Juice such as orange juice or V8 Fusion.
I don't measure, I just add things until it looks good but I would say I only use about 1/4 C juice because I like it thick. And I use maybe 1/2 C yogurt or more. Then I add in as much fruit as I want. The amount in the picture made a full glass for me and two small glasses for the kiddos.