Tuesday, July 13, 2010

Easy Chicken Parmesan

I made this last night and Derek gave it two thumbs up!

Chicken Parmesan
Servings: 4

  • 1 Egg
  • 1/4 cup seasoned bread crumbs
  • 4 skinless chicken breasts, thawed
  • 1/4 cup butter
  • 1 1/2 cups pasta sauce of your choice
  • 1/2 cup shredded mozzarella cheese
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp grated Parmesan cheese
  • Beat egg and pour into shallow dish. Pour bread crumbs on a plate. Dip each chicken breast into the egg and then in the bread crumbs (coating the chicken breast).
  • Melt butter in large skillet on medium heat. Add breaded chicken and cook on each side for three minutes.
  • Pour pasta sauce over chicken breasts, cover, and turn heat to low. Cook for 10 minutes.
  • Remove lid. Sprinkle mozzarella, parmesan, and parsley equally over chicken breasts. Cook until cheese is melted and chicken is cooked through, about another 5 minutes. Tops with additional parsley if desired.
Serve with:
  • Pasta
  • Green Salad
  • Garlic Bread

Sunday, May 23, 2010

Soon, very soon

Heeeey Friends! School is out in two weeks (FYI--I'm in nursing school) and then expect LOTS of new recipes. I'm yearning to spend some serious time in the kitchen. My oven just actually blew a circuit or something, so, I'll even be using a new oven! Oh the possibilities!

Saturday, July 4, 2009

Paula Deen's Easy Monkey Bread


  • 4 cans refrigerator biscuits (about 40)
  • 1 1/2 tablespoons cinnamon
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1/2 cup pecans, raisins and/or coconut, if desired

  1. Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
  2. Add biscuit pieces, several at a time; shake to coat well.
  3. Place pieces in a buttered tube or Bundt pan until all are used.
  4. Sprinkle layers with nts, raisings or coconut.
  5. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits.
  6. Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
**I didn't have any nuts, it would have been so much better with them!

Sunday, May 24, 2009

No boil baked ziti


  • 1 (26 oz) jar spaghetti sauce
  • 1 (15 oz) container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 parmesan cheese
  • 8 ounces uncooked ziti
  • 1 1/2 cups water

Mix the spaghetti sauce (I used traditional Ragu) and the water. Add the ricotta, 1 cup mozzarella, and 1/4 cup parmesan. Mix well. Add the uncooked ziti, mix well, and then poor into a 13x9 inch pan. Make sure the pasta is spread evenly throughout the pan. Cover with foil and bake for 55 minutes. Take the foil off (be careful because it will be full of steam) and top with remaining mozzarella cheese. Return to the oven and bake for an additonal 5 minutes. Let casserole sit for 10 minutes. Enjoy.

Friday, May 22, 2009

Gram's Chicken Pot Pie--Updated

**Directions for either one 11x7 inch pot pie, one 9 inch pot pie or four personal pot pies.
  • 2 Tbsp Italian Dressing
  • 1 lb boneless Chicken Breasts- diced
  • 2 cups frozen mixed veges (I like to use the Flav-R-Pac brand from Winco...I mix the 'gourmet cuts caribbean blend' and 'country trio' which has a nice mix of carrots, corn, green beans, broccoli and red peppers.....any frozen veges will work)
  • 1 can (10 3/4 oz) Condensed Cream of Chicken Soup
  • 1/4 lb (4oz) Velveeta Cheese- cut up into cubes
  • 1 sheet frozen puff pastry, thawed (I use Pepperidge Farms Puff Pastry Sheets- comes 2 sheets to a box....if making 4 bowls of personal pot pies, both sheets will be needed)
  • 1 egg, lightly beaten
Heat dressing in a large skillet. Add Chicken and cook 5 minutes or until golden brown and cooked through.
Stir in the veges, soup and cheese.
Once cheese is melted and all ingredients thoroughly combined, spoon into a greased baking dish.
  • For 9" dish: Unfold the pastry sheet and place over the chicken mixture. Fold under edges, press onto top of dish to seal. Brush with egg and cut several slits in the pastry crust to allow steam to escape.
  • For modification using 4 small bowls (personal pot pies): 2 pastry sheets are used. Unfold the pastry sheets and cut in half diagonal. Lay a triangle sheet on each bowl and pastry sheet can be folded under to fit the bowl or pinched around the edges to fit the bowl. Brush with egg and cut several slits in the pastry crust to allow steam to escape.
  • For Jessica's modification--pour chicken mixture into an 11x7 inch casserole dish. You will need 1 and 1/3 puff pastry sheets to cover this mixture. Follow Janel's instructions above. We made it this way because we were trying to stretch it and it turned out great! Kuddos to Janel for this versatile recipe!
Place dish or dishes on baking sheet and bake 30 minutes or until the puff pastry is a deep golden brown.
***If only 2 servings are desired, only cover 2 bowls using a single sheet of puff pastry.
The other 2 bowls of pot pie mix can be saran-wrapped and refrigerated. Before baking the remainder bowls, just let set at room temperature for 30 minutes, cover with the 2nd sheet of puff pastry, bake and enjoy another meal of yummy pot pie!
This recipe was submitted by Janel for Recipes from Jessica's sister blog, The Great Northwest for the Fabulous Friday Guest Recipe Blogger Series

Sunday, May 17, 2009

Sour Cream Salsa Chicken


4 each skinless boneless chicken breast
1 package taco seasoning mix or just scant 1/4 cup bulk variety
1 cup salsa
1/3 cup sour cream


Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken.

Spray the crockpot with cooking spray.
Add the chicken breasts.
Sprinkle with Taco Seasoning. Top with salsa.
Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/3 cup of sour cream.

Friday, May 15, 2009


We got this recipe from here

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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