4 Boneless/Skinless Chicken Breasts
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise
Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.
Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.
Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.
Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.
*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.
Serve with either Rice and/or Noodles.
Monday, October 10, 2011
Sunday, July 10, 2011
Mustard-Ranch Chicken Marinade for the Grill
Well I tried this recipe that I found on the back of the Mustard container. It is pretty good so wanted to share:
Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)
Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.
Let this marinate in the refrigerator for a couple of hours.
Remove the chicken from the mixture and grill until cooked.
This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.
Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)
Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.
Let this marinate in the refrigerator for a couple of hours.
Remove the chicken from the mixture and grill until cooked.
This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.
Too Much Time Has Past
Well, I started this blog with good intentions but then I got side tracked with other projects and hobbies.
With summer here, I am trying out some new recipes and I promise to start posting them on here.
Look for a new recipe later on today.
With summer here, I am trying out some new recipes and I promise to start posting them on here.
Look for a new recipe later on today.
Friday, August 27, 2010
Cucumber Mediterrranean Salad
A couple of weeks ago I drove over to my Son's place to pick up my granddaughter Chloe who was going to spend a couple of days with Grandma (me) and Grandpa. My wonderful daughter in-law Noelle (she is a great cook herself) made this delecious salad and I wanted to share with you. It is a great way to use cucumbers and a great tasting summer salad.
Cucumber Mediterranean Salad
Ingredient's:
2 Cucumbers, peeled and cut up into small chunks
2 Sweet Peppers (I used orange and yellow to give it some color)
8-10 Kalamata Olives diced
1 small sweet onion sliced up
10-12 Cherry tomatoes cut up
5-6 Basil Leaves cut up and diced
1 Lemon
1/2 C olive Oil (or Canola Oil)
1 tablespoon Mediterranean spice seasoning
Salt and Pepper to Taste
1/4 C of Feta Cheese (or a little more if you wish), I used the Feta Cheese with tomato and basil spices
Put all of the ingredients (cucumbers, peppers, olives, onions, tomatoes and basil) into a medium size bowl, adding in the Mediterranean spice and mixed it all up.
Take the lemon, slice up into quarters and squeeze the lemon juice over the salad mixture and then add the olive oil and mix together.
Salt and pepper to taste and then add the Feta Cheese and serve up for dinner, otherwise put into the Refrigerator to chill. You can make up the night before and/or a couple of hours before you serve.
I made this up the day before and it tasted great with having the seasonings have some time to blend in with all of the ingredients.
Cucumber Mediterranean Salad
Ingredient's:
2 Cucumbers, peeled and cut up into small chunks
2 Sweet Peppers (I used orange and yellow to give it some color)
8-10 Kalamata Olives diced
1 small sweet onion sliced up
10-12 Cherry tomatoes cut up
5-6 Basil Leaves cut up and diced
1 Lemon
1/2 C olive Oil (or Canola Oil)
1 tablespoon Mediterranean spice seasoning
Salt and Pepper to Taste
1/4 C of Feta Cheese (or a little more if you wish), I used the Feta Cheese with tomato and basil spices
Put all of the ingredients (cucumbers, peppers, olives, onions, tomatoes and basil) into a medium size bowl, adding in the Mediterranean spice and mixed it all up.
Take the lemon, slice up into quarters and squeeze the lemon juice over the salad mixture and then add the olive oil and mix together.
Salt and pepper to taste and then add the Feta Cheese and serve up for dinner, otherwise put into the Refrigerator to chill. You can make up the night before and/or a couple of hours before you serve.
I made this up the day before and it tasted great with having the seasonings have some time to blend in with all of the ingredients.
Sunday, May 2, 2010
Meatballs in BBQ
Well I have now made this dish twice and it has been a big hit so I decided to share, it is so easy to make
Ingredients:
1 Bag of Frozen Meatballs (w/at least 48 in the bag)
1 Small Can of Crushed Pineapple w/the juice
1 Bottle of Kraft Sweet and Tangy BBQ
3-4 Tablesppons of Honey
1/2 Cup of Brown Sugar
Put everything in a crock pot and put on High for about 1 hour, then turn the dial down to Low for about 2 hours.
When your party gets started just put on simmer
Now you can add a little more BBQ sauce if you wish and would say to mix in regular BBQ sauce.
Try it and you and your friends/family will enjoy it.......
Ingredients:
1 Bag of Frozen Meatballs (w/at least 48 in the bag)
1 Small Can of Crushed Pineapple w/the juice
1 Bottle of Kraft Sweet and Tangy BBQ
3-4 Tablesppons of Honey
1/2 Cup of Brown Sugar
Put everything in a crock pot and put on High for about 1 hour, then turn the dial down to Low for about 2 hours.
When your party gets started just put on simmer
Now you can add a little more BBQ sauce if you wish and would say to mix in regular BBQ sauce.
Try it and you and your friends/family will enjoy it.......
Saturday, April 10, 2010
Eggplant Parmesan in the Crock Pot
Yes it is true you can make this in the crock pot. Heard of doing this on the group thread that I belong too on Ravelry.com. So since I like eggplant decided to give it a try.
Eggplant Parmesan
Ingredients:
2 medium to large sized eggplants
1/3 Cup of bread crumbs
1/2 Cup of Shredded fresh Parmesan cheese
2 eggs
1/3 Cup of water
3 tablespoons of Flour
32 ounces of Marinara Sauce (I used Prego)
16 ounces of Mozzarella cheese sliced
Olive oil
1. Slice the eggplant (do not peel eggplant) into about 1/2 inch slices. Layer on a dish with a little bit of salt sprinkled on top of each layer. Let the eggplant sit for about 30 minutes. Then using a paper towel pick up the moisture.
2. Mix together the egg, water and flour in a medium size bowl. Then you dip the eggplant in the egg mixture and saute in a very hot oil pan quickly a few slices at a time. You do not want to cook until done, just a little brown on each side.
3. Mix together the parmesan cheese and bread crumbs.
4. Now you layer in the crock pot as follows: 1/4 of the eggplant (enough to cover the pan), 1/4 of the bread crumbs, 1/4 of the marinara sauce, 1/4 of the sliced mozzarella cheese. Repeat this about 3 or 4 times (depends on the size of your crock pot)
Then cook on medium for about 5-6 hours. Serve with some sliced Sourdough bread.
It came out very good and was a pretty good hit with the family.
Eggplant Parmesan
Ingredients:
2 medium to large sized eggplants
1/3 Cup of bread crumbs
1/2 Cup of Shredded fresh Parmesan cheese
2 eggs
1/3 Cup of water
3 tablespoons of Flour
32 ounces of Marinara Sauce (I used Prego)
16 ounces of Mozzarella cheese sliced
Olive oil
1. Slice the eggplant (do not peel eggplant) into about 1/2 inch slices. Layer on a dish with a little bit of salt sprinkled on top of each layer. Let the eggplant sit for about 30 minutes. Then using a paper towel pick up the moisture.
2. Mix together the egg, water and flour in a medium size bowl. Then you dip the eggplant in the egg mixture and saute in a very hot oil pan quickly a few slices at a time. You do not want to cook until done, just a little brown on each side.
3. Mix together the parmesan cheese and bread crumbs.
4. Now you layer in the crock pot as follows: 1/4 of the eggplant (enough to cover the pan), 1/4 of the bread crumbs, 1/4 of the marinara sauce, 1/4 of the sliced mozzarella cheese. Repeat this about 3 or 4 times (depends on the size of your crock pot)
Then cook on medium for about 5-6 hours. Serve with some sliced Sourdough bread.
It came out very good and was a pretty good hit with the family.
Wednesday, October 7, 2009
Hamburger Cabbage Soup
Well fall is definitely in the air now and this is the time I like to start my soup cooking. I came across 2 different recipes (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
2 small heads of Cabbage (I used 1 head of Savoy and 1 small head of Green Cabbage), sliced and chopped up a little
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of crushed and/or diced tomatoes
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worchesterhire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tblsp of vegetable oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may be tender, but do not worry if they are not. Drain and transfer this over to large soup pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, Worchestershire sauce and mix. Bring to a boil and then add in the cabbage and reduce the heat to simmer cover and let cook for about 2 hours.
2. If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce of a mixture of corn starch/water to thicken it up.
Once the soup has cooked you pour into bowls and serve with either rice and/or noodles. I made a small pot of rice and put about 2 scoops over the top of the soup.
My husband and a friend were my tasters and they loved it. This is a recipe that I will make again. They said it tasted like Stuffed Cabbage but without the cabbage being stuffed. Hope you try it and like it as well.
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
2 small heads of Cabbage (I used 1 head of Savoy and 1 small head of Green Cabbage), sliced and chopped up a little
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of crushed and/or diced tomatoes
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worchesterhire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tblsp of vegetable oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may be tender, but do not worry if they are not. Drain and transfer this over to large soup pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, Worchestershire sauce and mix. Bring to a boil and then add in the cabbage and reduce the heat to simmer cover and let cook for about 2 hours.
2. If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce of a mixture of corn starch/water to thicken it up.
Once the soup has cooked you pour into bowls and serve with either rice and/or noodles. I made a small pot of rice and put about 2 scoops over the top of the soup.
My husband and a friend were my tasters and they loved it. This is a recipe that I will make again. They said it tasted like Stuffed Cabbage but without the cabbage being stuffed. Hope you try it and like it as well.
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