Herby Chicken and Potatoes

Yeah, I couldn't figure what to call this recipe...ha ha ha

Anyways, I made this last night and it was good.  The potatoes were exceptional!!  Here is my modified version of the recipe:

• 4 chicken breasts, cut in half
• 4 TBS olive oil
• 2 TBS grated onion
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1 tsp rosemary
• 1 tsp ground black pepper
• 1/2 tsp sage
• 1/4 tsp marjoram
• 1/4 tsp hot pepper sauce
• 4 1/2 tsp fresh parsley (I used 1 TBS dried parsley)
• 5 medium sized potatoes, peeled and sliced to 1/4" to 1/2" thickness

1. Preheat oven to 425.
2. Spray large cookie sheet with PAM.  Arrange chicken and sliced potatoes on cookie sheet.  Whisk together remaining ingredients (if using fresh parsley, wait until the end to add that).  Pour herb sauce over chicken and potatoes, reserving some of the herb sauce for later use.  Bake in preheated oven for 30 minutes, basting occasionally.  Move pan up in the oven and switch oven heat to broil.  Broil until chicken and potatoes have a nice color, about 3-5 minutes. 

Peanut Butter and Banana French Toast

This is a kiddo favorite!!!  So oooey goooey!  And not completely unhealthy...

This makes 4 french toast sandwiches.

• 4 eggs
• 1 tsp vanilla
• 8 TBS creamy peanut butter
• 8 slices of bread (I usually use whole wheat)
• 2 bananas, sliced
• 8 tsp butter
• I also use cinnamon and raisins

1. In a small bowl, whisk together the eggs and vanilla
2. Spread 1 TBS peanut butter on top of each slice of bread.  (This is where I sprinkle peanut butter with cinnamon.)  Top half the slices of bread with sliced bananas (and raisins, if you'd like), and then put other piece of peanut buttered bread on top, making a sandwich.  
3. Heat skillet to med-lo, and melt 2 tsp butter.  Dip sandwiches in egg mixture, then place on preheated skillet.  (I cook 2 at a time).  Cook a couple minutes on each side, until golden brown.  I add 2 tsp of butter to the pan each time I cook a new batch.  Once cooked, you can top with a little maple syrup and powdered sugar, or just leave it plain.  Serve warm with milk, preferably chocolate milk.  :)

Chocolate Chip Cookies

The New York Times rated this the best Chocolate Chip cookie recipe.  Of course, I HAD to try it.  ha ha.  

I was impressed with this recipe.  They turn out beautiful, and very tasty!  Definitely a keeper recipe!

The recipe recommends you leave them covered and refrigerated 36 hours before cooking.  I tried cooking them immediately, and they turn out delicious.  If you are able to wait the 36 hours, or even 24, they turn a more beautiful golden brown, and they have a more brown sugary/toffee taste to them.  Definitely worth the wait, if you can!

• 2 cups, minus 2 TBS cake flour (I used all purpose flour)
• 1 2/3 cup bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt (I used Kosher salt, and then reduced it to 1 tsp because I used salted butter)
• 1 1/4 cups unsalted butter (used salted, then reduced the amount of salt)
• 1 1/4 cups light brown sugar
• 1 cup, plus 2 TBS white sugar
• 2 large eggs
• 2 tsp natural vanilla extract (I used imitation vanilla extract)
• 1 1/4 lbs bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used 12 oz Nestle semisweet chocolate chips and/or chunks)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (I didn't have a paddle attachment, so I used my regular mixing beaters)  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. (I just used a non-stick cookie pan, didn't even spray it) Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (didn't do) and bake until golden brown but still soft, 18 to 20 minutes. (It only took 10-13 minutes, but I think I made smaller cookies) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. (I just took them off the pan after about 10 minutes and stuck them on a paper plate) Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Spaghetti and Meatballs

This was delicious tonight!!  It takes a long time to simmer, and I could hardly wait for it to be done, and it didn't disappoint.  The kids really liked it also.  We've been so bored with store bought spaghetti sauce, and John has been asking for a nice thick sauce, and this delivered!

The meatballs were fantastic.  I've never made them before, and generally I'm not a huge fan, but I I found it hard to resist picking leftovers off the kids plates as I was cleaning up.  :)

This takes almost 2 1/2 hours to cook because of simmering time, so be sure you start it plenty early.  I may try this in the crock pot...

SAUCE

• 3/4 cup onion, chopped
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 oz) cans whole peeled tomatoes (I used 1 (14.5 oz) can whole peeled tomatoes, 1 (14.5 oz) can sliced stewed tomatoes,  1 (14.5 oz) can of diced tomatoes, and 1 (14.5 oz) can crushed tomatoes)
• 2 tsp salt
• 1 tsp sugar
• 1 bay leaf (I used two)
• 1 (6 oz) can tomato paste
• 3/4 tsp dried basil
• (I chose to add some Italian seasoning too)
• 1/2 tsp ground black pepper

MEATBALLS

• 1 lb ground beef
• 1 cup fresh bread crumbs (I used crushed Ritz crackers)
• 1 TBS dried parsley
• 1 TBS grated Parmesan cheese
• 1/4 tsp ground black pepper
• 1 egg, beaten

1. In large saucepan, saute onion and garlic in olive oil until onion is translucent.  Add whole tomatoes, salt, sugar, and bay leaf.  Cover, reduce heat to low, and allow to simmer 90 minutes.
2. Meanwhile, combine ground beef, bread crumbs, parsley, Parmesan cheese, black pepper and egg.  Mix well and form into 12 balls.  (At this point I opted to coat them in flour seasoned with Italian seasonings and pan fry them in olive oil).  Store covered in the refrigerator until needed.
3. After sauce has simmered 90 minutes, add tomato paste, basil, black pepper, and meatballs, and simmer an additional 30 minutes.  Serve.

Artichoke Chicken

I have made this a few times, and it's good.  I like to add a few extras to the chicken, like some cooked carrots, green beans, and/or sauteed mushrooms.  The canned artichokes are expensive, so sometimes I don't add them, I just add a couple dashes of Italian dressing.

• 15 oz can marinated artichoke hearts, drained, chopped
• 3/4 cup Parmesan cheese
• 3/4 cup Mayo
• 1 pinch garlic pepper (I just add garlic and pepper separately)
• 4 pieces of chicken (I always double)

1. Preheat oven to 375.  
2. In a mixing bowl, combine chopped artichokes, Parmesan cheese, mayo, and garlic pepper.  *This is where I would add the carrots, green beans, or mushrooms.*  Place chicken in a baking dish, and pour artichoke mixture on top.  Cook uncovered in preheated oven for 30 minutes, or until juices run clear and chicken is no longer pink.

Chicken Parmigiana

I got this fantastic recipe from my friend's recipe blog.  I've made this several times, and it always turns out wonderful.  Mmm mmm and all the prep work is done hours ahead of time, so it works well for company. 

• 3 whole chicken breasts (I use 4, and then cut them in half
• 1 egg
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. italian seasoned bread crumbs
• 1 to 1 1/4 c. butter
• 1 jar spaghetti sauce
• 6 slices Mozzarella cheese  (I use grated mozzarella)
• grated Parmesan Cheese

1. In a bowl, beat together the egg, salt and pepper.  In a seperate bowl, pour bread crumbs.  Dip the chicken in the egg mixture, then coat with bread crumbs.
2. In large skillet sauté chicken in butter until both sides are lightly browned.
3. Arrange chicken in crock-pot. Pour spaghetti sauce over chicken. Cover and cook on low 6 to 8 hours.  Top with mozzarella and parmesan cheeses.  Cover and cook an additional 15 minutes.

Ranch Dressing

I made this the other night and it was gobbled up fast.  We ran out of carrots to dip in this, and we were scrounging to find anything else that could be dipped in ranch.  :)  The key is to let it sit for a day or two.  The flavor really develops over time.  This is quite thick, so if you want it thinner to pour over salad, you can add milk or buttermilk.

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Whisk together all ingredients.  Cover and refrigerate at least 30 minutes, but preferably 24 hours.

Salmon Marinade

For whatever reason, I've been craving salmon lately. Well, salmon and spinach, actually. (And the first person who says "I wonder if you're pregnant" gets kicked off the blog) :)



Here's a super delicious recipe for a salmon marinade that I found on allrecipes.com. It works whether you're grilling or wrapping in foil and baking in the oven.

• 1 1/2 lbs salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

1. Season fish with lemon pepper, garlic, and salt.
2. Pour remaining ingredients into zip bag and swish around to mix. Place fish in bag and seal. Allow to marinate at least two hours.
3. To cook you can

Grill: Preheat grill to medium heat. Lightly oil grill grate. Place salmon on grill grate and discard marinade. Cook 6-8 minutes per side, or until it flakes easily with fork.

Bake: Preheat oven to 425. Make a foil packet for each fillet. Place salmon in foil and close it up, leaving some room inside for air to circulate. Bake on cookie sheet in preheated oven for 15 minutes.

Chicken and Pasta

This is one of my ultra simple go-to meals that everyone always enjoys.

• 4 chicken breast halves, cut in half
• salt, pepper, paprika, seasoned salt
• 1 box white cheddar shells pasta-roni
• milk and butter
• vegetable of choice, green beans or steam fresh broccoli

1. Place chicken on broil pan and season to taste.  Place on top rack and broil for about 7 minutes, then turn over, season, and broil until chicken is no longer pink and juices run clear.  Cut into cubes.
2. Cook pasta-roni according to package directions.  When done, add chicken and vegetables.

Bierocks

• 1 can Pilsbury biscuits
• 1 lb ground beef
• 1 onion, chopped
• 1 clove garlic
• 1 1/2 tsp salt
• 1 1/2 tsp lemon pepper
• 1 small head cabbage, chopped
• 2 TBS worchestershire sauce
• 2 tsp carraway seeds (next time I will use 1 tsp, this was a little too strong for me)
• Saute beef, onion, garlic, salt, and lemon pepper until beef is browned.  Add cabbage, worchestershire sauce, and carraway seeds and cook until cabbage is limp.  Drain off any liquid.

1. Preheat oven to 350 F. 
2. Flatten biscuits and meat mixture into the center.  Pull up the edges, two at a time, and pinch to seal at the top. 
3. Place bierocks on a lightly greased cookie sheet.  Brush with egg wash (1 egg yolk, 2 TBS water) and bake for 30 minutes, or until golden  brown.

Chicken and Dumplings

Made this for the family tonight.  Everyone was a fan, even little Logan (9 months old).  This will be going into our regular rotation.  And the best part?  Only about 5 minutes of prep work!

• 4 boneless, skinless chicken breast halves
• 2 TBS butter
• 2 (10.75 oz) cans condensed cream of chicken soup
• 1 onion, finely diced
• (I also added about a cup of chopped carrots, next time I will add more)
• water, as needed
• 2 (10 oz ) cans packaged refridgerated biscuit dough, torn into 1 inch pieces
• (I added a 14.5 oz can of green beans)

1. Place chicken, butter, soup, and carrots into crock pot and fill with enough water to cover. 
2. Cover with lid and cook on hi for 5-6 hours.  About a 45 before serving time, put in the biscuit dough and green beans.  Allow to cook until the dough is no longer raw in the center.

Apple Dumplings

My general rule of thumb is:

If there's no chocolate, it's not dessert.

This is one of the few exceptions to this rule. 

I'd never made, or even had apple dumplings before, but I thought I'd try out this recipe for family night the other day.  Turned out delicious.  Pretty easy to make, too!  I'll make this one next time we have company over. 

• 2 granny smith apples, peeled and cored (I used Honeycut apples)
• 2 (10 oz) crescent dough packages (I used one crescent dough, and one biscuit dough)
• 1 cup butter
• 1 1/2 cups sugar (I used 1 1/4 cup sugar, 1/4 cup brown sugar)
• 1 tsp ground cinnamon (I used 1 1/2 tsp)
• 1 (12oz) can mountain dew (I used ginger ale)
• Vanilla ice cream or whipped cream

1. Preheat oven to 350.  Lightly grease a 9x13" baking dish.
2. Cut each apple into 8 wedges and set aside. 
3. Seperate dough into triangles.  Roll each apple wedge in a roll, starting at the small end.  Pinch to seal edges, and place in dish.
4. In a saucepan, melt butter, and stir in sugar and cinnamon.  Pour over dumplings.  Pour soda over dumplings.  Bake 35-45 minutes, until golden brown.  Serve warm, top with ice cream or whipped cream.

Ranch pizza

We love ranch pizza at our house.  I got this idea from Vinny's resturaunt.  It's a nice way to use leftover bacon.

• Pizza crust (I use boboli precooked pizza, or a can of pillsbury's rolled pizza dough - sold by the biscuits, or I make it with a bread dough recipe, rolled into a pizza shape)
• 3 oz cream cheese
• 1 1/2 cups motzarella cheese (more or less according to your taste)
• 1/2 cup ranch dressing
• 6 slices of bacon, crumbled
• 1/2 green pepper, diced
• 1 fresh roma tomato, diced

1. Preheat oven to recommended temperature for the pizza crust.
2. Combine cream cheese and ranch dressing.  Pour evenly over pizza dough.  Top with cheese, bacon, green pepper, and diced tomato.  Cook according to recommended time for the pizza crust you use.

Raspberry Breakfast Braid

This is the first homemade pastry I've made - yummy!  It's sort of a cheater recipe, but it was still lots of fun.  Too bad there's really no redeeming nutritional value.  I didn't have raspberry preserves, so I used raspberry syurup instead, didn't turn out as well as it could have, the consistancy was way off, but still not bad.  I'm excited to try this again the "right" way.  The pastry doesn't have to look perfect, once you drizzle the glaze over it, it looks very nice. 

• 2 cups Bisquick mix
• 3 oz cream cheese
• 1/4 cup butter
• 1/3 cup milk
• 1/2 cup raspberry preserves

Glaze:

• 1 cup powdered sugar
• 1/4 tsp almond extract
• 1/4 tsp vanilla
• 1 TBS milk

1. Preheat oven to 425
2. Measure bisquick into a medium bowl.  Cut in cream cheese and butter.  Stir in milk.  On a lightly floured surface, lightly knead the dough 10-12 times.  Roll dough into a 12"x8" rectangle.  Turn onto a lightly greased cookie sheet.
3. Spread raspberry preserves onto the center 1/3 of dough.  Make 2 1/2" cuts at 1" intervals along the long sides.  Fold strips over filling.
4. Bake 12-15 minutes, or until lightly browned.  While pastry is cooking, combine ingredients for glaze.  After pastry has cooled slightly, drizzle with glaze. 

Acorn Squash

MMMM  I LOVE LOVE LOVE acorn squash.  I don't get it very often because the rest of the family doesn't like it too much, so I always forget how to make it and then I have to waste time searching the internet for what to do...so here goes...nothing fancy, just something to help me remember next time...

Microwave:  Cut squash in half, remove seeds, cover with plastic wrap and cook on high approx 8 minutes until tender.  Let stand 5 minutes.  Flavor with butter, cinnamon, nutmeg, or dark syrup or brown sugar.

Bake:  Cut squash in half, clean, place cut side down in 1" water.  Bake 30 minutes at 350.  Pour off water, turn over and bake an additional 30 minutes.  Flavor with butter and other sweets. 

**I only add butter and salt.  To me it tastes plenty yummy without all the sugar/cinnamon stuff.  I can't vouch for the microwave directions, I always bake it in the oven.**

Baked Pork Chops

This is a yummy way to cook pork.  Everyone in the family enjoyed it, and the gravy tastes great over mashed potatoes. 

• 6 pork chops
• 1 tsp garlic powder
• 1 tsp seasoned salt
• 1/4 cup flour
• 2 eggs, beaten
• 2 cups seasoned bread crumbs
• 4 TBS olive oil
• 1 (10.75 oz) cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine (which obviously I couldn't use, so I just added 1/3 C milk and a heaping teaspoon of chicken granules)

1.Preheat oven to 350F
2.Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3.Heat the oil in a medium skillet over medium-high heat. Fry the pork chops on each side until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. (I used a casserole dish and the lid)
4.Bake in the preheated oven for 45 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 20 minutes.

Super Easy Calzones

Yummy homemade dinner in 35 minutes.  Ahhh.  This is one of my new go-to recipes when I forget to thaw the meat or when we have stuff to do in the evenings.  :)  The kids LOVE to help add toppings, so it's a fun family event, too. 

• 1 package Pillsbury Pizza Pie crust (sold with their packaged biscuits)
• any pizza toppings you'd like, we've used all of the following at one point or another: sausage, pepperoni, ham, pineapple, onion, fresh cut tomato, diced jalepenos
• 1/4 cup (approx) pizza sauce, such as Ragu.
• 1/2 cup mozzarella cheese
• 1 egg yolk
• 1 TBS water

1. Preheat oven to 350
2. Lightly oil pizza pan.  Unroll pizza dough directly onto prepared pan and using rolling pin to flatten.  Place pizza toppings onto dough, leaving about an inch around the side.  Top with sauce and cheese.  (I usually add a little bit of garlic powder or onion powder to the sauce).  Fold over and press around edges to seal. 
3. Mix egg yolk and water and brush onto dough.
4. Bake for 20-25 minutes, until golden brown.  Allow to cool about 5 minutes before serving.