CHICKEN PARMESAN

Prep: 15 min; Cook: 20 min - Easily Serves 4 - 6

2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour
2 tablespoons extra-virgin olive oil, or cooking oil of your choice
2 tablespoons unsalted butter
2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste

TRIM and carefully slice the chicken breasts in half.

PREHEAT oven to 400 degrees F.

SET the tomato sauce on low heat to warm (it will spread more easily).

THOROUGHLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).ON medium-high heat, melt the butter with the olive oil. Saute the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.

PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.

COOK the chicken Parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.

VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.

We eat this directly on top of fettuccine noodles.

Enjoy, Janae

Chicken Enchiladas

I had these enchiladas at Brad's Grandma's house and I asked how she made it but she just told me the ingredients and not the porportions or amounts. So I just had to guess, so it might need some altering, but I made it last night and it turned out very tasty!

Chicken, cook and shredded

1 can Cream of Chicken Soup

1 pint of Sour Cream

1 enchilada seasoning packet

Tortillas and Cheese

Mix and heat cream of chicken soup, sour cream, and seasoning packet into a pot on the stove. Put some of this sauce on the bottom of a 9X13 pan. Fill tortillas with some of the sauce, chicken, and cheese (whatever amounts you want). Place filled and rolled tortillas into the pan side-by-side and then cover with remaining sauce and cheese. Cook at 350 degrees for as long as needed (?) Maybe twenty minutes or so.

It is very tasty, Enjoy

Janae

Cheesy Chicken Cordon Bleu Rice Casserole

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

1 clove fresh garlic, minced

½ lb diced ham

2 Cups cooked shredded chicken breast

4 Tablespoons butter

¼ Cup flour

½ teaspoon salt

¼ teaspoon fresh cracked pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used white long grain)

1 Cup shredded cheddar cheese

1 Cup shredded mozzarella or swiss cheese

1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

6-8 servings

I got both of these recipes from this awesome blog! She is an awesome cook!! All of her food looks so delicious! Go check it out! Picky Palate

Jolene

P.S. I hope to see some more yummy recipes from all of you guys! wink, wink!!

15 Minute Warm and Hearty Taco Soup!

15 Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes

4 oz can diced green chilies
1lb can or frozen corn, drained
15 oz can black beans, drained
15 oz can red kidney beans, drained
15 oz can white beans, drained

Garnish With:
Sour Cream
Frito's
Cilantro leaves

1. Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream,Frito's and cilantro leaves if desired.

8 large servings

This is a great recipe for those cold snowy days! Enjoy!!
-Jolene

Hot Fudge Pudding

Stir together in bowl:

1 cup flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons cocoa

Stir in:

1/2 cup milk

2 tablespoons vegetable oil

Spread mixture in square pan.

Blend in small bowl:

1 cup packed brown sugar

1/4 cup cocoa

Sprinkle this mixture over top of batter. Pour 1 3/4 cup hot water over all. Bake 45 minutes in 350 degree oven.

Super easy and tastes so yummy served hot over vanilla ice cream.

Melanie

P.F. Changs Chicken Lettuce Wraps

Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon sesame oil

1 tablespoon hot mustard

2 teaspoon water

1-2 teaspoon garlic and red chile paste

Stiry Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lmeon juice and sesame oil. Mix well and regriferate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan and keep it hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms ot the pan. Add the stir fry sauce to the pan and saute the muxture for a couple minutes then serve it in the lettuce leaves. Top with Special Sauce.

This recipe looks like a lot of work, but it is actually fairly quick and easy...and so tasty too!

Melanie

Great Recipe for Potato Harvest season!!

Potato Lasagna
6 Cups sliced Potatoes
2 eggs
1 pound cottage cheese
1 12oz can of spaghetti sauce
1 8oz package of mozzarella cheese
1/2 cup Parmesan cheese
1 tsp oregano

1.Cook potatoes until tender.
2. Combine eggs and cottage cheese (this is the cheese sauce). Grease a 9x13 pan.
3.Place 1/2 of the potatos in the bottom of the pan and 1/2 the cheese sauce on top of potatoes.
4. Spread 1/2 of spaghetti sauce over cheese sauce. Sprinkle mozzarella cheese on top. Repeat steps.
5. Sprinkle mozzarella cheese on top along with Parmesan cheese and oregano.
6. Bake at 400 for 40 min.

This is a fast and easy meal. And I know....it kinda sounds gross, but it is really very delicious! You are sure to love it!!
Jolene Reed