Sunday, May 31, 2009

Chicken Parmesan

2 lb. chicken breasts
3-4 T. all-purpose flour
Salt & Pepper
1 c. bread crumbs
1/2 c. parmesan
1 t. red pepper flakes
1 garlic clove, minced
3 oz. pine nuts, finely chopped
2 eggs, beaten
4 oz. shredded mozzarella

1. Preheat oven to 350 degrees.
2. Lay out 3 large, flat bowls for dipping. Clean & dry chicken breasts.
3. In the first bowl, season flour with salt & pepper.
4. In the second bowl, beat the eggs.
5. In the third bowl, mix together bread crumbs, parmesan, red pepper, garlic & pine nuts.
6. Dip chicken in seasoned flour, then eggs, then bread crumb mixture.
7. Pan fry in olive oil over medium heat until browned (3-4 min. on each side).
8. Cover with marinara sauce & mozzarella. Bake at 350 degrees for 25 min.

Basil Pesto

We LOVE Italian food, and especially pesto. It's great on pasta, eggs, chicken, anything! Here is a classic recipe.

2 c. Fresh Basil
2 T. Parmesan
1 clove Garlic
1/2 t. Salt
1/4 c. Olive Oil
1/4 c. Pine Nuts
Pepper, to taste

1. Process all ingredients in your food processor while slowly drizzling in olive oil.

**To store leftover pesto, cover with olive oil to create a hermetic seal**

Bacon Dip

This is a really easy & yummy dip to have out at your next BBQ.

8 slices bacon, cooked & crumbled
6 oz. cream cheese
1/2 c. sour cream
1/4 c. chives
1 t. lemon juice
1/2 t. salt
Tabasco, to taste


1 1/2 c. cooked chickpeas
1/2 c. onion, minced
2 T. parsley, chopped
1 T. lemon juice
2 t. garlic
1 t. coriander
1 t. cumin
1 t. salt
1/4 t. cayenne
1/2 t. baking powder
6+ T. flour

1. Process all ingredients (except baking powder & flour) in a food processor.
2. Add baking powder & flour
3. Refrigerate for 20 min.
4. Pan fry in hot olive oil.

Swedish Pancakes

This is one of our favorite breakfasts, and it only has 4 ingredients!!!

3 eggs, separated
3 T. sugar
1 c. milk
1 c. flour

1. Beat egg whites with sugar until peaks form.
2. Add milk, yolks, & flour.
3. Cook in a pre-heated pan over medium-high heat.
4. Spread inside with butter, dust with confectioners sugar & roll up.
5. Serve with strawberries & whipped cream. Yum!!!

Wednesday, May 20, 2009

Turkey Chili (for 200)

This recipe comes to you courtesy of the Soup Hags, a group of moms at one of the local elementary schools who take turns making soup for the whole campus once a week. It might be useful also for a family reunion or other large gathering.

3 onions, chopped
6 pounds ground turkey
3 #10 cans chopped tomatoes
2 #10 cans tomato sauce
3 #10 cans pinto beans
1 #10 can corn (optional)
1 1/4 cups chili powder
3 T garlic powder
5 tsp salt
1 tsp pepper
2 #10 cans water

Brown the turkey thoroughly, sauté onions, add remaining ingredients, and bring to a boil, stirring continually. Simmer for 15 minutes and serve (with optional corn chips, cheese, or other toppings).

Wednesday, May 6, 2009

Tex Mex Fiesta

Since yesterday was Cinco de Mayo, I thought it fitting for this post. My mother-in-law made this once for a RS Birthday dinner and the whole family uses these recipes again and again. They are all so yummy!

Corn & Bean Salsa

1 can whole corn, drained & rinsed

1 can black beans, drained & rinsed

1 can black eyed peas, drained & rinsed

1 green pepper, chopped

½ cup cilantro, chopped

4 roma tomatoes, chopped

½ purple onion, chopped

1-2 avocados, chopped

1 pkg. Good Seasons Zesty Italian Dressing mix, prepared as directed.

Mix together, serve with chips, ENJOY!

Sweet Pulled Pork

3-5 lbs. sirloin or boneless pork loin roast (cut larger roast in half or quarters)

1 cup salsa

1 cup packed brown sugar

Place ingredients in a greased slow cooker. Cover with lid and cook on high for 6-8 hours until pork begins to fall apart. Shred pork using two forks. Do not drain liquid, it will be absorbed back into the shredded meat. Add 1 additional cup of salsa. Season with salt (1-2 tsp.) and pepper to taste. Turn crock pot to warm or low. Use meat in burritos, tacos or salads.

Cilantro-Lime Rice

1 cup uncooked long grain white rice

1 tsp. butter

2 cloves garlic, minced

1 tsp. grated lime peel (zest)

2 cups chicken broth

Combine into saucepan and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat.

2 Tbl. freshly squeezed lime juice

2 tsp. granulated sugar

3 Tbl. fresh chopped cilantro

Mix together in a bowl, pour over rice, mix together, and serve.

Black Beans

1 lb. pkg. dried black beans

3-4 cups tomato juice or blended canned tomatoes

4 Tbl. olive oil

4 cloves garlic, minced

1 Tbl. ground cumin

1 tsp. salt

¼ cup fresh chopped cilantro

Soak black beans overnight and cook as directed on pkg. Drain and rinse beans in a colander. In a non-stick skillet, cook garlic and cumin in olive oil over medium heat for a couple of minutes, stirring constantly. Add beans, tomato juice, and salt. Continue to stir until heated through. (Can be put into a crock pot on warm or low) Just before serving stir in chopped cilantro.

Creamy Tomatillo Dressing

2 cups light Ranch Salad Dressing

1 cup tomatillo salsa

2 Tbl. fresh chopped cilantro

Mix together in blender until smooth. Refrigerate.

Friday, May 1, 2009

Greek Salad

2 heads Romaine Lettuce, chopped
1/2 English Cucumber, sliced
1 large Tomato, sliced
1/2 Red Onion, thinly sliced
1 Bell Pepper, sliced
Olives (whatever kind you prefer)
Feta, crumbled (as much as you like)

6 T. Lemon Juice
2 clove Garlic, minced
2 t. Salt
2 t. Oregano
1 t. Parsley
1/2 C. Olive Oil

Aunt Zelda's Dressing

1/2 c. sugar
4 T. white vinegar
1 t. salt
1 t. dry mustard
1 t. celery salt
1 t. paprika
1 T. onion, minced
2/3 c. canola oil

1. Blend all of the ingredients, except the oil, until sugar dissolves.
2. Slowly drizzle in oil.