Parmesan Crusted Chicken

Recipe For ~ Parmesan Crusted Chicken

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through.

Quiche

Recipe For ~ Quiche

1 pkg. Turkey Bacon
1 Small Loaf of Cheap Bread
8 Eggs or Egg Beaters that = 8 Eggs
1 tbsp. Milk
1 can Mushrooms
1 can Green Chiles
1 container of Little Bite Size Tomatoes Cut in half
Shredded Fiesta Blend Cheese
Salt & Pepper
Foil
Pie or Quiche Dish

1. Cook Bacon until really crispy.
2. Crush Bacon on bottom of Pie or Quiche Dish.
3. Break Bread apart without crust and put pieces of bread over bacon completely cover bacon like a puzzle with the bread.
4. Mix together eggs, milk, mushrooms, green chilies, tomatoes, salt & pepper and cheese in a bowl.
5. Pour the mixture over the bread and cover with tinfoil and let set overnight.

Preheat oven to 350°

6. Cook the next morning at 350° for about 1 hour.
7. You can put the cheese on top of the quiche with 15 minutes left to cook. I just spread the shredded cheese on top and let it cook for the last 15 minutes.

Enjoy!

Kansas City Salsa

Recipe For ~ Kansas City Salsa

1 can Black Beans (drained & rinsed)
1 can Yellow Corn (drained)
3 Avocados
1 Red Bell Pepper
3 Green Onions
¼ cup Lime Juice
1 tbsp. Garlic Powder
1 tsp. Salt
Dash Tobasco

Usually double the recipe.

Chop finely and combine everything thoroughly. Refrigerate 24 hours (+/-).

Serve with Tortilla Chips

This recipe is one of Dave’s Favorites!

Caramel Pecan Cheesecake Pie

This has been my favorite pie to make lately, and you can use the cheesecake layer with any other pie as well. (We made a blueberry cheesecake pie and it was absolutely delicious.) Sorry I don't have a picture.

1 pkg (8 oz) cream cheese, softened
1/2 c. sugar
4 eggs
1 tsp vanilla extract
1 pie crust (unbaked, you can buy them but I usually make my own)
1 1/4 c. chopped pecans
1 c. caramel ice cream topping

In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell, sprinkle with pecans.

In a small bowl, wisk remaining eggs; gradually wisk in caramel sauce until blended. Pour over pecans.

Bake at 375 for 35-40 minutes (I usually do closer to 40 but I think that is just my oven). Or until lightly browned. (loosely cover with foil after 20 min if pie browns too quickly. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.


And here is the pie crust I use:

3 c. flour
1/2 c. sugar
1 tsp salt

Combine in a bowl or mixer. Knife in 1 1/3 c. shortening. In a separate bowl beat 1 egg, 3 Tbsp ice water and 1 Tbsp white vinegar. Add to dry mixtures. Mix until well blended. Roll out on flourered surface to desired size and place in (ungreased) pie pan.

Strawberry Virgin Daiquiri

In a Blender Blend:
1/2 Can of Frozen Concentrate Lemonade
1-2 Trays of Ice
8-15 Frozen Strawberries
1/2-1 Cup of Water
2-3 Tablespoons of Sugar
Optional:
Squeeze of Lime Juice

You can adjust the amount of each ingredient to your liking. It really doesn't need the sugar and the amount of water just depends on your blender. Do the 'chop ice' setting first and then switch to the 'icy drink/smoothie'. We like to top ours with some whipped cream.

Deceptively Delicious

Eric and I have started to try to be a little healthier and get our kids to eat more veggies. So I went and bought the cookbook Deceptively Delicious by Jessica Seinfeld. So far everything that we have had out of there is absolutely delicious. Because of copyright laws I have decided not to post any of those recipes, but you are more than welcome to borrow the book if you would like. Or you can buy it from Ollie's (near the Galleria Mall on Walden and Union) for $5. It is definitely a good buy. Porter has even eaten spinach because of it. It is wonderful.

Cornbread

Several people have asked me for this recipe, so here it is!

CORNBREAD

1/2 c butter or margarine, room temp

1 c sugar

2 eggs

1 c yellow cornmeal

1 1/2 c flour

2 tsp baking powder

1/2 tsp salt

1 1/2 c milk

Cream butter, sugar, and eggs. In a seperate bowl blend cornmeal, flour, baking powder, nad salt. Combined creamed mixture, dry ingredients, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes. Makes 6 servings.

Halibut Bake

Topping:

1/4 C. mayonnaise
1/4 C. sour cream
1 tsp. soy sauce
1 tsp. lemon juice
salt (to taste)
pepper (to taste)

Mix together and spread on top of halibut. Broil in oven till done
(will have burnt spots). Optional: sprinkle parsley on top of the fish.

BBQ Turkey Meatloaf

This is the best Meatloaf I have ever tasted, and its much better for you because it's made with Turkey. Mmmmmmm. Everyone loved this dinner!


Ingredients

* 1 tablespoon BBQ Seasoning, recipe follows
* 1 teaspoon Old Bay seasoning
* 3 tablespoons soy sauce
* 1 large egg, lightly beaten
* 1 1/2 cups BBQ Sauce, reserving 1/2 cup for the top, recipe follows
* 1 tablespoon Worcestershire sauce
* 1 tablespoon olive oil
* 1 cup chopped red onion
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 2 cloves garlic, chopped
* 2 pounds lean ground turkey
* 1 1/2 cups bread crumbs

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix BBQ seasoning, Old Bay seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.

BBQ Seasoning:

* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder

*You will only need 1/4 of this.

Coconut Chicken Curry

If you like curry, you have to make this. I really enjoyed this meal but it was slightly different. Very very good though. Surprisingly, Maddie liked it too.

Chicken Curry
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into small chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper.

Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired. .