PARMESAN CHICKEN STRIPS
1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
In a plate
In a platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a sprayed baking sheet. Bake for 20 minutes, or until chicken is cooked through on 350. Serve the chicken sticks hot with marinara sauce, or you can serve these cold with bottled buttermilk ranch dressing or honey mustard sauce.
Friday, January 15, 2010
EASY SWEET AND SOUR CHICKEN BITES
EASY SWEET AND SOUR CHICKEN BITES
3 or 4 skinless chicken breasts
1 cup flour
2 eggs, beaten
1/4 cup canola oil
Salt and pepper to taste
Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper.Then dip the chicken in the flour and then in the egg. Fry in the oil until light brown but not cooked all the way through as it will get tough. Put in a
sprayed baking dish in a single layer. Mix the sauce ing. together and pour over the chicken and bake for 1 hour or until done. Turn over every 14 minutes. If you won't more sauce then you can make some on the stove. Put ings. in a kettle and put on medium heat and stir, let cook until the sauce is thick. It will reduce down so don't let it over cook. Cook around 5 minutes.
Sauce:
3/4 cup sugar
5 Tablespoons of ketchup
1/2 cup white vinger
1 Tablespoon soy sauce
1 Teaspoon garlic or garlic salt
3 or 4 skinless chicken breasts
1 cup flour
2 eggs, beaten
1/4 cup canola oil
Salt and pepper to taste
Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper.Then dip the chicken in the flour and then in the egg. Fry in the oil until light brown but not cooked all the way through as it will get tough. Put in a
sprayed baking dish in a single layer. Mix the sauce ing. together and pour over the chicken and bake for 1 hour or until done. Turn over every 14 minutes. If you won't more sauce then you can make some on the stove. Put ings. in a kettle and put on medium heat and stir, let cook until the sauce is thick. It will reduce down so don't let it over cook. Cook around 5 minutes.
Sauce:
3/4 cup sugar
5 Tablespoons of ketchup
1/2 cup white vinger
1 Tablespoon soy sauce
1 Teaspoon garlic or garlic salt
GRILLED PIZZA SANDWICHES
Grilled Pizza Sandwiches
Butter
Bread
Mozzarella cheese, sliced
1 Jar of pizza sauce
Sliced pepperoni
Fix bread as if you were fixing a regular grilled cheese by buttering both pieces of bread
Place buttered side down on a skillet over medium heat. Then spoon a layer of pizza
Sauce on the bread, then add the cheese and then the pepperoni and the other slice
Of bread. Brown on both sides.
Butter
Bread
Mozzarella cheese, sliced
1 Jar of pizza sauce
Sliced pepperoni
Fix bread as if you were fixing a regular grilled cheese by buttering both pieces of bread
Place buttered side down on a skillet over medium heat. Then spoon a layer of pizza
Sauce on the bread, then add the cheese and then the pepperoni and the other slice
Of bread. Brown on both sides.
Thursday, January 14, 2010
CHOCOLATE CHIP DIP
Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner’s sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
Serve with Vanilla wafers or graham crackers.Remove from fridge around 15-30 minutes before
serving so it will soften up enough to spread.
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner’s sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
Serve with Vanilla wafers or graham crackers.Remove from fridge around 15-30 minutes before
serving so it will soften up enough to spread.
EASY CHICKEN SPREAD
Easy Chicken Spread
8-oz. cream cheese
Small onion, finely chopped
Smal can (4.25oz.) canned chicken
1 Tablespoon mayo
1 Teaspoon soy sauce
Blend all ingredients together with a hand mixer until creamy and combined.
Serve on Ritz, Wheat or Town House crackers.
8-oz. cream cheese
Small onion, finely chopped
Smal can (4.25oz.) canned chicken
1 Tablespoon mayo
1 Teaspoon soy sauce
Blend all ingredients together with a hand mixer until creamy and combined.
Serve on Ritz, Wheat or Town House crackers.
RANCH PRETZELS
RANCH PRETZELS
9 oz. bag of pretzels
1/4 Cup of vegetable oil
1 Pack of Hidden Valley Ranch Dip
1/2 Teaspoon garlic powder
Preheat oven to 250 degrees. Place the pretzels in a gallon sized ziploc bag. Add the oil, seal
the bag and toss to coat. Add the dry ings. to the bag. Seal and toss again until all of the pretzels
are coated. Spread on a baking sheet and bake for 15-20 minutes until all of the oil has been
absorbed into the pretzels. Cool and store in a air tight container.
9 oz. bag of pretzels
1/4 Cup of vegetable oil
1 Pack of Hidden Valley Ranch Dip
1/2 Teaspoon garlic powder
Preheat oven to 250 degrees. Place the pretzels in a gallon sized ziploc bag. Add the oil, seal
the bag and toss to coat. Add the dry ings. to the bag. Seal and toss again until all of the pretzels
are coated. Spread on a baking sheet and bake for 15-20 minutes until all of the oil has been
absorbed into the pretzels. Cool and store in a air tight container.
CREAM CHEESE AND SAUSAGE CRESCENT BITES
CREAM CHEESE AND SAUSAGE CRESCENT BITES
1 lb. sausage, or 1 lb. Italian sausage, browned & drained
1 (8oz.) cream cheese, softened
2 pkg. Pillsbury Crescent Dinner Rolls
Brown and drain breakfast sausage . Combine sausage & cream cheese. Roll into logs about 2 inches long place on crescent triangle or spoon into crescent. Roll up Crescents and place on a lightly greased baking sheet. Bake 350 about 20 minutes or until golden brown.
1 lb. sausage, or 1 lb. Italian sausage, browned & drained
1 (8oz.) cream cheese, softened
2 pkg. Pillsbury Crescent Dinner Rolls
Brown and drain breakfast sausage . Combine sausage & cream cheese. Roll into logs about 2 inches long place on crescent triangle or spoon into crescent. Roll up Crescents and place on a lightly greased baking sheet. Bake 350 about 20 minutes or until golden brown.
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