Oven Fried Chicken with Almonds

Maggie, my daughter suggested that I post this recipe because she makes it frequently. 

1 cup whole wheat bread crumbs
1/4 cup grated parmesan cheese
1/4 cup chopped almonds
2 tablespoons chopped parsley
1 garlic clove minced
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch of black pepper
1/4 cup olive oil
2 pounds boneless, skinless chicken breasts, pounded to 1/2 inch thickness and cut into 12 pieces

Preheat oven to 400 degrees. 

In medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper.  Mix thoroughly.

Place the oil in a shallow dish.  Dip chicken first in the oil, then dredge in bread crumb mixture to coat. Place chicken in a shallow baking pan.

Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170 degrees. 

Makes 6 servings.

Chicken Noodle Soup

It is cold and snowy here, so what would taste better than some hot soup.  This uses canned chicken broth so it is quick, but it will taste fresher than just a can of soup.

3-4 cooked chicken breasts cut into small pieces

4 cups canned chicken broth

1 cup chopped carrot

1 cup chopped celery

1 cup chopped onion

8 ounces of uncooked noodles or pasta

Put chicken, broth and vegetables in a  large pot, bring to a boil then turn down to low and simmer for about 45 minutes until the vegetables are tender.  Bring back to boil and add noodles or pasta and cook until finished according to the directions on the package. Add salt and pepper to taste. Enjoy!

Soft Caramels

Sorry I have been a little slow on my posts lately  -  I have been busy preparing for our annual Christmas Party and this is a recipe I make every year.  It came from my mother in law and they are a scrumptious candy to share  You do need a thermometer to make sure they get to the right temperature and patience to wait for them to cook!

½ pound butter

1 pound light brown sugar

1 cup light karo syrup

1 16 ounce can of sweetened condensed milk

Melt butter in heavy saucepan over medium high heat.  Add brown sugar and stir until it dissolves.  Add karo syrup and sweetened condensed milk.  Stir constantly until candy reaches 238 degrees on a candy thermometer.

Pour on greased cookie sheet and cool.  Cut into one inch squares and wrap in wax paper.  Store in the refrigerator.

Cheese Puffs

This would make a nice little snack on a snowy day.  It is so simple that it only has three ingredients.

1/4 pound softened butter
8 ounces of shredded sharp cheddar cheese
1 cup of flour

Mix all ingredients with hands and roll into one inch balls.  Bake on ungreased cookie sheet at 425 degrees for ten minutes.

Enjoy!

Praline Sweet Potatoes

Here is another way you could contribute to your family's Thanksgiving dinner.  It is a different recipe for sweet potatoes that is really delicious.  And, I know you can do it because my daughter made it for her apartment's Thanksgiving dinner last week before she came home.

4 medium sweet potatoes (1 1/2 pounds)
1/2 to 3/4 cup sugar
1/4 cup butter
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup brown sugar
2 tablespoons flour
1 tablespoons butter, cooled slightly
1/4 cup chopped pecans

Wash and peel potatoes cut into quarters.  Cook in boiling water for 25 to 30 minutes or until tender, drain well.

Grease 8x8x2 inch baking dish.  In a large mixing bowl beat sweet potatoes on a low speed until smooth.  Beat in sugar, butter and salt until well combined.  Add eggs and milk, beat until just combined and spread in baking dish.

For topping: In a small mixing bowl, combine brown sugar, flour and one tablespoon melted butter.  Stir in pecans.  Sprinkle topping over potato mixture.  Bake at 350 degrees for 30 minutes.

Fresh Cranberry Sauce

I challenge you to make this instead of opening a can of cranberries this Thanksgiving.  It is really easy and
you cannot beat the fresh flavor.

1 cup water
1 cup sugar
1 12 ounce bag fresh cranberries

Bring water and sugar to boil in medium saucepan.  Add cranberries and return to a boil.  Reduce heat and boil gently for ten minutes, stirring occasionally.  Pour sauce into a bowl and cover and refigerate until cool. 
Makes 2 1/4 cups

Best Ever Butter Cookies

This recipe came from my mother in law and they are really the best ever.

1 cup butter (2 sticks)
1 cup sugar
2 egg yolks
2 cups of flour
2 teaspoons vanilla
1/2 teaspoon salt

Cream butter and sugar with electric mixer. Add eggs and mix well.  Add remaining ingredients and mix until combined.

Break off small pieces and roll into one inch balls  Place on greased cookie sheet and make a small indentation in the center of each one.  Fill with your favorite jam or jelly.  We like apicot, cherry or raspberry.  Bake at 350 degrees for 15 - 20 minutes.

Italian Beef in the Crockpot

If you have a crockpot this is a great way to make very flavorful Italian Beef sandwiches.

2 - 3 pounds beef roast, sirloin tip or rump roast

6 - 8 pepperoncini peppers from a jar

1 envelope dried Italian salad dressing mix

14 ounce can beef broth

Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine peppers, dry salad dressing mix, and beef broth and add to crockpot. Cover and cook on LOW for 8 to 10 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 4 - 6.

Mexican Salsa Chicken

 Okay, I cannot tell a lie I got this recipe from my son, from his high school foods class. What could be simpler??

3 boneless chicken breasts

1/3 cup flour

1/8 tsp garlic powder

1/8 tsp paprika

1/8 teaspoon chili powder

¼ cup salsa

4 oz shredded cheese

Pound chicken to ¼ inch thickness. In shallow dish combine flour

garlic powder, paprika and chili powder.  Coat chicken with flour

mixture.  Heat oil in skillet over medium high heat.  Cook chicken for

3 – 4 minutes per side.  Reduce heat and place 1 tablespoon of salsa

on top of each chicken breast.  Sprinkle with cheese and cook until

the cheese is melted.

Baked Spaghetti Pie

This is a simple pasta casserole that is very hearty and filling.

1 8 ounce package of spaghetti cooked and drained
2 tablespoons butter or margarine
1 cup parmesan cheese
3 cups of cottage cheese
1 pound ground beef
1 jar about 28 ounces of pasta sauce
1 8 ounce package of shredded mozzarella cheese

Preheat oven to 400 degrees.  Coat a 13x9x2 inch pan with cooking spray.

Brown ground beef, drain off grease and add pasta sauce and simmer.  Combine hot cooked spaghetti with butter until butter melts.  Add 1/2 cup parmesan cheese, stir to coat.  Arrange spaghetti in an even layer on the bottom of the pan.  Spread cottage cheese over the spaghetti.  Sprinkle with 1/4 cup parmesan cheese.  Spoon sauce and meat over cheeses.  Top with mozzarella and remaining parmesan.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 15 minutes.  Let stand for five minutes before serving.

Green Bean Salad with Basil Vinaigrette

2 pounds of green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup fresh basil leaves
2/3 cup grated parmesan

Cook beans in large pot of rapidly boiling salted water until just tender crisp.  Rinse with cold water.  Drain.  Transfer to bowl.  Combine shallots and vinegar, gradually mix in oil and add basil.  Add enough dressing to beans to coat.  Gently mix in 2/3 cup cheese.  Season with salt & pepper.  (Can be made 4 hours ahead.  Cover: chill.)  Place beans in serving dish.  Top with cheese.

Jambalaya

This recipe came from New Orleans and it makes a hearty meal, and great leftovers.

1/8 cup oil

 2 cooked chicken breasts cut into small pieces

1lb smoked sausage sliced

2 cups chopped onion

1 cup chopped green pepper

1 cup chopped celery

1/2  tablespoon chopped garlic

2 cups uncooked white or brown rice (not instant)

4 cups chicken stock

1 tsp Cajun seasoning

Sauté garlic, onions, peppers and celery in oil until tender.  Add

chicken, sausage, broth and Cajun seasoning to pot and bring to a

boil.  Add rice and return to a boil. Cover and reduce heat to a

simmer and cook until rice is cooked according to rice package directions. 
Add salt, pepper and additional cajun seasoning to taste.

Serves 6

Asparagus Soup

If you like asparagus,you will definitely like this soup.

2 tablespoons of butter

1 medium onion chopped

12 ounces of asparagus cut into one inch pieces

3 tablespoons flour

¼ tsp salt

1/8 tsp pepper

1 14.5 ounce can of chicken broth

1 cup half and half or light cream

Melt butter and sauté onion until tender about 10 minutes.  Add

asparagus and cook 1 minute. Stir in flour, salt and pepper until

blended.  Gradually stir in broth, heat to boiling, stirring

constantly.  Reduce heat, cover and simmer for 5 – 10 minutes until

asparagus is tender.  Spoon half of the mixture into a blender or food processor and

puree. Return puree to pot and stir in half and half.  Heat through, do not

boil. 

Sesame Beef Stir Fry

3 tablespoons soy sauce
8 tablespoons vegetable oil
2 teaspoons dijon mustard
2 teaspoons honey
1/2 teaspoon red pepper flakes
2 minced garlic cloves
1 pound flank steak cut into strips
1 teaspoon dried ginger
1 medium onion thinly sliced
1 red pepper thinly sliced
1 green pepper thinly sliced
1 bunch of broccoli cut into flowerets
1 8 ounce can sliced water chestnuts
3 tablespoons sesame seeds

In a medium bowl whisk the soy sauce, 4 tablespoons oil, honey, mustard and red pepper flakes.  Add steak, toss, cover and marinate for 15 minutes at room temperature.  In a wok or skillet heat 2 tablespoons oil over moderately high heat until hot, but not smoking.  Saute garlic, onion, peppers, broccoli, stirring for 5 - 7 minutes. Transfer to another bowl.  Heat remaining 2 tablespoons oil in skillet or wok until hot, but not smoking.  Saute steak, stirring for about 2 minutes.   Stir in sauteed vegetables and water chestnuts and heat until heated through.  Serve with rice.   Serves 4

Pan Sauteed Chicken with Vegetables and Herbs

1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon salt
2 tablespoons flour
4 boneless chicken breasts
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces chopped carrots
1 1/2 cups chicken broth
3 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme


Heat oven to350 degrees.  Combine salt, pepper, paprika and flour.  Coat chicken in flour mixture. 

Heat oil in a 12 inch skillet over medium high heat.  Add chicken and cook until well browned on both sides.  Remove chicken from pan.

Add onions and potatoes to skillet and cook for 5 minutes.  Add the carrots, chicken stock, lemon juice, thyme and oregano and heat to boiling.  Return chicken to skillet.  Cover the skillet.

Bake at 350 degrees, for 20 minutes.  Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.  Serves four

Pear, Parmesan and Walnut Salad

This recipe is for the Gamma Phi girls at U of I.  Enjoy it!

1 teaspoon dijon mustard
2 tablespoons white wine vinegar
1 tablespoon orange juice
1/4 cup olive oil

8 cups lettuce or mixed greens
1/2 cup fresh parmesan cheese shredded or shaved
1 large fresh pear, chopped into bite size pieces
1/3 cup walnuts

Whisk mustard, vinegar, orange juice and olive oil together to make the dressing.  Add salt and pepper to taste.

Toss lettuce, parmesan, pear and walnuts in large bowl.  Toss with enough dressing to coat.

Serves 4

Toffee Bars

Here is another simple dessert that you should try.  Enjoy!

1 cup butter
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
2 cups chocolate chips
1/2 cup chopped nuts

Heat oven to 350 degrees.  Grease a 12 x 18 cookie sheet that has raised edges.  Mix thoroughly butter, sugar, egg yolk and vanilla.  Blend in flour and salt.  Press dough evenly in bottom of cookie sheet.

Bake 15 to 20 minutes or until light brown.  Remove from oven, immediately sprinkle chocolate chips on top of the hot dough.  Wait about 5 minutes then spread the melted chocolate across the dough with a spatula,  Sprinkle with nuts.  Let cool and cut into squares to serve.

Easy Cheeseburger Pie

This is a simple way to cook ground beef.  In order to round out the meal you should have a salad or steamed vegetables with it.

1 pound of ground beef
1 onion chopped
1/2 teaspoon salt
1 cup cheddar cheese
1/2 cup bisquick mix
1 cup milk
2 eggs

Heat oven to 400 degrees.  Grease 9 inch pie plate.  Brown ground beef and onion in a skillet, drain off grease.  Spread beef and onions in pie plate, sprinkle with salt and cheese.

Stir remaining ingredients until blended.  Pour over beef in pie plate.

Bake for 25 minutes or until knife inserted in center comes out clean.

Oregano Chicken with Vegetables

Okay other than the time it takes to chop the vegetables this is easy to prepare.  And, it tastes delicious with the Orzo with Parmesan recipe that I posted on August 22.

4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
nonstick cooking spray
1 clove garlic, minced
1 lemon, thinly sliced
3/4 cup of chopped tomato
1/2 cup sliced black olives
1/4 cup chopped onion
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1/8 teaspoon ground red pepper
1/4 cup dry white wine or chicken broth
3/4 cup chicken broth
1 medium green pepper cut into strips
1 medium red pepper cut into strips

Sprinkle chicken with salt and pepper.  Lightly coat  nonstick skillet with cooking spray.  Cook chicken over medium heat about 7 minutes per side until lightly browned.  Reduce heat

Place the garlic, half the lemon slices, half the tomatoes, the olives, onion, parsley and oregano over the chicken.  Sprinkle with ground red pepper.  Add the wine and the broth, cover and simmer for 15 minutes.

Add the remaining tomatoes and the peppers.  Cook uncovered for 5 to 10 minutes more or until the peppers are tender crisp and the chicken is tender and no longer pink in the middle.  Transfer chicken and vegetables to a platter and garnish with the remaining lemon slices.

Serves 4

Pasta Salad with Chicken and Vegetables

Here is a pasta salad you can eat as a meal, it is yummy and full of lots of good vegetables.

1 pound rotini pasta
2 chicken breasts, cooked and diced
1 cup chopped celery
1 cup chopped carrots
1 cup chopped tomatoes
1/2 cup frozen peas, thawed
1 14 ounce can of artichokes, drained and chopped
1/2 cup sliced black olives
3/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 cup grated parmesan
salt and pepper to taste

Cook pasta according to package directions, drain and cool.  Mix pasta and all the other ingredients, serve immediately or keep in refrigerator for 3 - 4 days.

Enjoy!

Pork Chop Casserole

Here is another simple casserole to assemble, you just have to plan ahead so it has time to cook.

4 pork chops
1 teaspoon vegetable oil
1 cup uncooked rice (not instant)
1 can of cream of mushroom soup
1/2 package dried onion soup mix
1 can 14.5 ounce beef broth

Preheat oven to 325.

Brown pork chops in oil in skillet over medium high heat.

Place rice in casserole, pour beef broth over rice.  Sprinkle 1/2 package of onion soup over the top.  Place pork chops on top.  In a small bowl mix mushroom soup with 1/2 a can of water and pour over pork chops. 

Cover and bake at 325 for one hour and fifteen minutes.

Greek Beef Wraps

Here is a simple way to cook ground beef instead of just making burgers - enjoy.

1 pound ground beef
1 small red onion chopped
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1 chopped cucumber
1 8 oz container of light sour cream
1 garlic glove, minced
1 teaspoon dried dill
6 flour tortillas regular or whole wheat
3 chopped tomatoes
1 4 ounce package of feta cheese

Cook first four ingredients and 1/4 teaspoon salt in a skillet over medium high heat, stirring often for 7 - 9 minutes until no longer pink.  Drain grease off in colander.

Stir together cucumber, next three ingredients and remaining 1/4 teaspoon salt.  Spoon 2 tablespoons cucumber mixture down the center of the tortilla, top with ground beef , tomatoes and feta and roll up, Serve with extra cucumber mixture.

Serves 6

Southwestern Dip

Consider making this dip instead of buying cheese dip.  It is very very simple and makes a great snack with tortilla chips.   I found this recipe many years ago and my daughter Maggie also has the recipe memorized.  Every time I serve it everyone raves about it and someone always asks for the recipe.

1 8 ounce package of 1/3 less fat cream cheese
1/2 cup light sour cream
1/4 cup salsa
2 cups shredded cheddar cheese

Put all ingredients into a bowl and cream together with mixer or spoon.  Place into microwaveable bowl and heat in microwave for 2 minutes, stir and heat or another 2 - 3 minutes until it is heated through.  Or cut the middle out of a round bread loaf and put dip inside, wrap in foil and bake at 400 degrees for one and 1/2 hours. Serve with tortilla chips and enjoy!

Roasted Spiced Salmon with Wilted Spinach

Okay, yes I said salmon, don't be intimidated and don't assume you won't like because it is fish.  This is simple, very flavorful and good for you.  So just give it a shot.

1/8 cup of orange juice
1 tablespoon of olive oil
1 teaspoon thyme leaves
1 pound salmon fillets
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 bag 10 ounces fresh spinach

To make the marinade, mix orange juice, 1 tablespoon olive oil and 1/2 teaspoon of the thyme in a small bowl.  Place salmon in a glass dish.  Add the marinade. turn to coat well.  Cover and refrigerate for thirty minutes, or longer for extra flavor if you have time.

Mix sugar, paprika, cinnamon and salt in a small bowl.  Remove salmon from the marinade.  Place in a greased foil lined baking pan.  Discard remaining marinade.  Rub the salmon with the spice mixture.

Roast salmon in a preheated 400 degree oven for 10 - 15 minutes or until the fish flakes easily.  Meanwhile, heat 1 teaspoon olive oil in a large skillet on medium heat.  Add spinach, cook and stir until for 2 minutes or until the spinach is wilted.  Serve the salmon over the spinach.

Serves 3 - 4

Chili

Instead of opening a can of prepared chili, try using this simple recipe.  It will make a lot, but it can be frozen and easily reheated.

Chili


1 pound Ground beef
½ cup chopped onion
1 teaspoon dried garlic
1 - 2 tablespoons chili powder (start with one and taste the chili and add more based on how spicy you like your chili)
1 28 ounce can chopped tomatoes
1 40 ounce can of hot chili beans
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1 beef bouillon cube
1 tsp salt

Place ground beef and chopped onions in a large stockpot and cook on medium until the beef is brown in color. Pour beef and onions into a colander to drain off the grease.  Place beef and onions back into the stockpot and add the remaining ingredients, turn heat to high and boil stirring for 1 - 2  minutes.  Next, simmer on low for at least one hour.  You can also brown the beef and put all the ingredients into a crockpot and cook on low for 6 - 8 hours.

We like to eat this over cooked spaghetti with shredded cheddar cheese on top.  Enjoy!

Creamy Baked Chicken

This has been a favorite of our family for many years.  It is very fast and simple to put together, you just have to plan enough time to bake it. 

Creamy Baked Chicken

4 boneless, skinless chicken breasts
4 slices of swiss cheese
1 can of cream of chicken soup
1/2 cup white wine (or cooking sherry if you are not 21)
1 cup dried cornbread stuffing mix
1/4 cup butter

Preheat oven to 350 degrees.  Place chicken breasts into a 9x13 inch baking pan that has been sprayed with cooking spray. Sprinkle with salt and pepper and cover each with a slice of cheese.  Mix the soup with the wine or sherry and pour over the chicken breasts. Melt the butter and mix with the stuffing mix.  Sprinkle on top of the chicken.  Bake for 50 minutes. 

This is excellent served with rice and frozen peas.  Simply follow the package directions to prepare the side dishes.

The recipe makes four servings, and it is a little difficult to cut down because it uses a can of soup, so if you cannot find some friends to share it with you, it will keep in the refrigerator for a week. You can also freeze the leftovers in individual portions that can be defrosted and reheated in the oven or microwave.

Parmesan Chicken and Orzo with Parmesan

Give this recipe a try, it is a quick and delicous way to cook a chicken breast.  The orzo recipe that comes after it is a great side dish to seve with it.  If you decide to make both of the recipes it is a good idea to start the orzo first, then make the chicken.  If the orzo fnishes before the chicken you can turn it off and leave it in the pan as it will stay hot for up to 10 minutes.

2 boneless chicken breasts
2 teaspoon olive oil
½ teaspoon salt
¼ teaspoon pepper
4 ounces sliced or shredded mozzarella cheese
2 med tomatoes sliced, cut into ¼ inch slices
¼ cup grated parmesan
1 teaspoon dried basil

In a plastic bag or between two sheets of wax paper pound chicken to ¼ inch thickness using a meat mallet or the bottom of a glass or bottle.

Coat chicken in olive oil and sprinkle with salt and pepper. Heat 1 tsp oil in skillet over medium high heat. Cook chicken for 5 minutes per side. Reduce heat to low and  sprinkle the basil on the chicken and top it with the tomato and cheese. Cover and cook until the cheese melts.

This can also be done on the grill.

Also, the reason you pound the chicken is to make it more tender and so it will cook quicker, if want to skip the step, you can, just cook the chicken a little longer.  If you want to make sure the chicken is completely cooked you can cut into it with a knife before you put the cheese and tomato on top.  When you cut into it make sure that it is not pink at all.

Orzo with Parmesan

2 tablespoons butter
1 cup uncooked orzo pasta (orzo is a very small noodle about the size of rice)
1 14.5 ounce can of chicken broth
1/2 cup grated parmesan cheese
1 tablespoon dried basil
salt and pepper to taste

Melt butter in skillet over medium high heat.  Stir in orzo and saute until lightly browned.  Stir in chicken broth and basil and bring to a boil.  Cover and reduce heat to low and simmer until orzo is tender and the liquid is absorbed, about 15 - 20 minutes.   Mix in parmesan cheese  and season with salt and pepper and it is ready to serve.   This recipe serves four people, but it will keep in the refrigerator for up to week, it can be reheated in the microwave.

Farfalle with Sausage, Tomatoes and Cream

2 tablespoons olive oil
1 pound sweet italian sausage, removed from casings (skin)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves minced
1 28 ounce can of tomatoes
1/2 cup half and half

1 pound farfelle (bow tie) pasta
1 tsp dried basil
2 tablespoons parmesan cheese

Heat oil in skillet over medium high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with the back of a fork for about 5 minutes. Add onion and garlic; saute
until onion is tender and sausage is browned, about 3 minutes longer.  Add tomatoes and cream. Season to taste with salt and pepper.

Meanwhile cook pasta in boiling salted water. Drain and reserve one cup cooking liquid. Return pasta to pot and add sausage mixture and a little bit of cooking liquid if mixture is dry. Sprinkle with basil and cheese.

This recipe will feed 4- 6 people, but it will last at least a week in the refrigerator.