Parmesan Chicken

I got this recipe from allrecipes.com and it is titled "My Mom's Parmesan Chicken".

It was super yummy. I pounded the chicken out a little before I cooked it but next time I would just like to flatten it out a little more. Super moist and super tasty.

INGREDIENTS:
1 (2 to 3 pound) whole chicken, cut into pieces (I used four boneless, skinless breasts)

1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 cup seasoned dry bread crumbs
1/4 cup butter, melted
1/2 cup dry white wine (I used white cooking wine)


DIRECTIONS:
Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.
Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.

Must I Do Everything?

So, when we started this blog I thought that my sisters were totally on board with it, but maybe they weren't. Or, maybe they are just as busy this summer as I am. I have been having camera issues again and so I haven't been bloggin the last couple months but I think I am up and running again. I am kidding about the title...I just really wish my sisters would take some time to share some of their super yummy recipes.

Here is a yummy recipes for taquitos that I got years ago. The ingredients may seem a little strange but I promise that they are super yummy for how easy they are to make. My husband loves these! Whenever we have lots of avocados around he asks if I can make some guacamole and these taquitos to go with it.

Taquitos
corn tortillas
canned roast beef
vegetable oil

Heat up a stack of corn tortillas wrapped in a damp kitchen towel in the microwave until soft . Open the roast beef, drain, and break up (shred) into a bowl. With your warm tortilla in hand, place some roast beef on one end and then roll up (be sure not to overstuff--a little meat goes a long way). Secure with a toothpick. Repeat with remaining roast beef and tortillas. Get your vegetable oil heated up in a pan, I use enough to cook up one side of the taquito and then flip when it is nice and brown. Drain on paper towls. Sprinkle with salt if desired and serve with homemade guacamole.

I know that the canned beef ingredient may seem a little strange but these really do have a great flavor.

Homemade Barley Bread & Butter

So the other day Sam and Porter were talking about what it was like for the pioneers without electricity and it sparked this idea that Sam had to make flour from our Barley food storage and to make butter in a jar to go with it. Sam and Porter used a wheat grinder to make the barley into flour.

I then researched recipes that used barley flour and told Sam that most the recipes called for a mix of barley, wheat and white flours. He wanted to use all barley flour and it was very, very dense bread. I won't share the recipe because we won't be making it that way again but Sam said from now on he wants to have some of this barley flour on hand to use in place of parts of regular flour in recipes. I told him I would try it because barley is really supposed to be very good for you.

We did make the butter by shaking about a pint of Heavy Whipping Cream in a jar for a really long time, about twenty minutes. Sam got it to the point of really thick whipped cream and then we decided to do the rest in the mixer. We threw the contents of the jar in our Kitchenaid mixer, put the splash guard on and set it to high until it separated. Once it got to that stage I drained & reserved the liquid (which is buttermilk to use for another recipe) and rinsed the butter and kind of patted it dry. If you have cheesecloth you can put the contents in there and squeeze out the liquid but we didn't have any on hand. Anyway, I then added some salt, to taste and the end result was SUPER yummy, creamy butter that made the SUPER dense barley bread yummy. When we put it on the table Carter said "that looks like butter". I think he was a little confused that we had made it but he sure couldn't keep out of it.

Many of you may have already known how to make your own butter but this was a first for us that surely won't be a last!

Chocolate Chip Peanut Butter Cake Mix Cookies

I am not a huge fan of most cake mix cookies but these, in my opinion, are really yummy!

I got the recipe from my friend Joanna who makes some really good cookies and these are no exception.

Chocolate Chip Peanut Butter Cake Mix Cookies

2 eggs

1/3 c. butter

1/2 c. peanut butter

1 yellow or white cake mix

1 c. chocolate chips

Mix ingredients together and drop by rounded teaspoons onto cookie sheet.

Bake @350 for 8-12 minutes.

Carter is definately a huge fan!!!

(you think his face looks chocolatey--you should've seen his clothes)

Honey-Lime Chicken Enchiladas

For those of you who may or may not know, my new found passion is searching food blogs. I love to read cookbooks and so what do I find myself doing now more than anything? That's right, I'm finding lots and lots of yummy recipes on great blogs. I came across this one on The Sisters Cafe, the link is to the right if you want to check it out, and it was a little different and really tasty!

Honey-Lime Chicken Enchiladas



6 Tb honey

4.5 Tb lime juice

1 Tb chili powder

1/2 tsp garlic powder

1 lb cooked chicken, shredded

flour tortillas

colby or monterey jack cheese, shredded

10 oz. can green enchilada sauce



Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Chicken Tortilla Soup

I am finally posting a recipe! I can't claim it as my own recipe but it is one of my favorite soup recipes. This is a Rachel Ray recipe so it has a fun name. This chicken tortilla soup is absolutely delicious and it's loaded with veggies! I don't put cheese and sour cream on mine just to keep it a little healthier. This is one of her 30-min. meals. I have actually gotten it down to 35 min. but it is worth it even if it takes a little longer to make.

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Vegetable or corn oil, for drizzling, plus 2 Tbsp. -- 2 turns of the pot in a slow stream

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

1 red bell pepper, split and seeded

1 lb. chicken breast tenders

1 tsp. poultry seasoning

1 tsp. cumin

Salt and pepper

1 small medium zucchini, small dice

1 medium yellow skinned onion, chopped

3 cloves garlic, chopped

1 to 2 chipotle peppers (medium to hot heat level), chopped-- available in small cans in the Mexican and Spanish food section of market

1 can stewed tomatoes, 28 ounces (I usually take some kitchen scissors and chop the tomatoes right in the can since I like smaller tomato chunks)

1 can tomato sauce, 8 ounces

3 cups chicken stock

4 cups blue corn tortilla chips, broken up into large pieces ( I prefer regular round tortilla chips or I make my own by cutting tortillas in half and then into strips and frying them myself)

1 cup shredded cheddar or pepper Jack cheese

1/2 cup cour cream

Optional garnishes:

1/4 red raw onion, chopped

2 to 3 Tbsp. chopped cilantro

1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Heat a grill pan to high (I cook the corn and pepper on the bar-b-que grill) and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes (Put the pepper in a Ziploc bag and close it. The steam in the bag makes it easier to remove the skin). Remove charred skin from the pepper.

While vegetables cook, dice chicken. Add 2 Tbsp. oil to hot soup pot. Add chicken to pot Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions, and garlic, add chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in (I put the chips as a garnish in each bowl. I don't like mushy chips.) Serve soup immediately with scatter of cheese and a dollop of sour cream. Top with any or all of the suggested garnishes (yummy with avocado).

Mom's Tin Roof Pie

So this is a long time family favorite and every time I have made it for someone else--they love it! The recipe is kinda hard to share because it is just throwing a bunch of things together but you really can't go too wrong!

Start out with Honey Nut Crunch Cereal, Corn Flakes, or as a last resort Frosted Flakes. (I tried Honey flavored Frosted Flakes and it was pretty good, but I think I would go with Corn Flakes again if I can't find Honey Nut Crunch). Crush them into a large bowl. Then add about 2-3 large spoonfuls of creamy peanut butter and then about 3 large swirls of Light Karo Syrup. Combine together thoroughly until they all kinda stick together. (Add more peanut butter and Syrup if needed).

Pour into 2 pie tins and press to form a crust.

Fill with Vanilla Ice Cream (slightly softened). Put in freezer to let set up until ready to serve.

Serve with Hot Fudge drizzled on top!!!