Mix in a large flat container:
1 c dry bread crumbs
1/4 c parmesean cheese
1/2 tsp garlic powder, black pepper, paprika
1/4 tsp salt
In another flat container:
1/2 c flour
In another container:
2 large eggs beaten
3-4 tilapia fish fillets cut into strips about 3in by 1 in
coat with flour, then egg, then bread crumbs. Place on oiled baking sheet and bake for 15 minutes at 450 degrees.
Thursday, January 21, 2010
Chicken crock pot pie
4-5 cups diced potatoes- raw
3-4 cups baby carrots- diced
4 boneless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 Tbsp dry onion
2 cans cream of chicken soup
1 1/2 cups frozen peas
1 pkg Pillsbury refrigerated biscuits
1 cup shredded cheese
Fill crock pot 2/3 full of veggies, layering potatoes and carrots. Place chicken on to p of veggies sprinkle with garlic, pepper and dry onion. Spread cream of chicken soup on top. Cook on high 4-5 hours or low 6-8 hours. Shred the chicken stir in peas, replace lid and heat 20 minutes.
Bake biscuits according to package instructions. Break in half and spoon chicken mix on top. Sprinkle with shredded cheese and serve.
3-4 cups baby carrots- diced
4 boneless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 Tbsp dry onion
2 cans cream of chicken soup
1 1/2 cups frozen peas
1 pkg Pillsbury refrigerated biscuits
1 cup shredded cheese
Fill crock pot 2/3 full of veggies, layering potatoes and carrots. Place chicken on to p of veggies sprinkle with garlic, pepper and dry onion. Spread cream of chicken soup on top. Cook on high 4-5 hours or low 6-8 hours. Shred the chicken stir in peas, replace lid and heat 20 minutes.
Bake biscuits according to package instructions. Break in half and spoon chicken mix on top. Sprinkle with shredded cheese and serve.
Chicken and Rice
1 1/2 c rice- uncle ben's converted
1 can chicken gumbo soup
1 can golden mushroom soup
1/2 pkg dry lipton onion soup
2 cans water
Mix all above ingredients in 9X13 cake pan. Place chicken breasts on top of rice mixture. Salt, pepper, and sprinkle the other 1/2 of onion soup on top. Cover with foil and bake at 350 for 1 1/2 hours.
1 can chicken gumbo soup
1 can golden mushroom soup
1/2 pkg dry lipton onion soup
2 cans water
Mix all above ingredients in 9X13 cake pan. Place chicken breasts on top of rice mixture. Salt, pepper, and sprinkle the other 1/2 of onion soup on top. Cover with foil and bake at 350 for 1 1/2 hours.
Alfredo Sauce
1 cube butter
1/2 pint whipping cream
2 tsp garlic
8 oz cream cheese
1/2 c grated fresh parmesean cheese
melt butter in large pan then add garlic. Add softened cream cheese and stir until smooth. Add whipping cream and let thicken. Add parmesean cheese and let it melt.
1/2 pint whipping cream
2 tsp garlic
8 oz cream cheese
1/2 c grated fresh parmesean cheese
melt butter in large pan then add garlic. Add softened cream cheese and stir until smooth. Add whipping cream and let thicken. Add parmesean cheese and let it melt.
Sweet and Sour Chicken
8 chicken breasts
3/4 c sugar
1/2 c vinegar
4 Tbsp Ketchup
1 Tbsp soy sauce
pinch of salt
pinch of garlic salt
1/2 c chicken broth
Cornstarch/egg
Cut chicken into strips. Dip in egg then cornstarch. Brown each side in a pan of hot oil. Put in a casserole dish. Mix all other ingredients on the stove on low heat. Pour over fried chicken and bake at 350 degrees for 1 hour.
3/4 c sugar
1/2 c vinegar
4 Tbsp Ketchup
1 Tbsp soy sauce
pinch of salt
pinch of garlic salt
1/2 c chicken broth
Cornstarch/egg
Cut chicken into strips. Dip in egg then cornstarch. Brown each side in a pan of hot oil. Put in a casserole dish. Mix all other ingredients on the stove on low heat. Pour over fried chicken and bake at 350 degrees for 1 hour.
Sunday, January 10, 2010
Sekoya's Super Sunday Doughnuts
This recipe came from one of Sekoya's coloring books and was our Sunday afternoon activity. They turned out better than I had thought they would!
2 c all purpose flour
1/2 c white sugar
1 tsp salt
1 Tbsp baking powder
1/4 tsp cinnamon
1 dash nutmeg
2 Tbsp melted butter
1/2 c milk
1 egg, beaten
1 quart oil for frying
Heat oil in deep fryer to 375 degrees
In a large bowl sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil might overflow. Fry, turning once, for 3 minutes or until golden brown. Drain on paper towels.
2 c all purpose flour
1/2 c white sugar
1 tsp salt
1 Tbsp baking powder
1/4 tsp cinnamon
1 dash nutmeg
2 Tbsp melted butter
1/2 c milk
1 egg, beaten
1 quart oil for frying
Heat oil in deep fryer to 375 degrees
In a large bowl sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil might overflow. Fry, turning once, for 3 minutes or until golden brown. Drain on paper towels.
Monday, December 14, 2009
Chicken Club Soup
Chicken and bacon are the base of this creamy soup that is garnished with lettuce, tomato and white toast.
Ingredients:
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted
Directions:
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.
Ingredients:
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted
Directions:
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.
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