Thursday, November 8, 2012

Crock Pot Chicken Parmesan

This is the time of year when you need 
a few crock pot recipes for the busy days.
We were going on a long Fall hike for the 
afternoon and I knew we'd be tired and hungry
 when we got home.
 I put this together after lunch.
 Dip the breasts in the egg.
Combine the breadcrumbs with parmesan cheese, 
salt, and pepper. Add Italian seasoning if you are
 using plain breadcrumbs. Coat the chicken well.
 Put into an oiled crock pot and cover with cheese. 
I used muenster because that's what I used HERE.
 Pour the sauce over.
Cover and cook about 5 hours on low.
 If you like it extra cheesy, you can add another 
slice of cheese, or save some of the cheese to 
put on top for the last 10 minutes.
It will get melty-cheesy-good.
Sprinkle with fresh Parmesan and serve over pasta.

Crock Pot Chicken Parmesan
3-4 boneless chicken chicken breasts
about 1-1/4 lbs
1/3 C Italian breadcrumbs
1/3 C grated Parmesan cheese
1/4 t pepper
1/4 t salt
1 egg, slightly beaten
1 T olive oil
1-2 C shredded mozzarella or
 2-3 slices mozzarella or muenster
1 jar (26-oz) marinara sauce
Grease the inside of the pot
with the olive oil.
Cut the chicken into portion size if large;
In a shallow pie plate combine the breadcrumbs
(add 1/2 t Italian seasoning if using plain),
parmesan, pepper and salt
In another shallow pie plate lightly beat the egg.
Dip the chicken in the egg to coat both sides,
then dip both sides in the crumbs, pressing on to 
coat well. Lay the chicken in the pot.
 Lay a slice of cheese on each breast. 
Cover with the sauce. 
Cover and cook on low for 4-6 hours.
The last 10 minutes you can add more cheese.
Serve over cooked pasta. Serves 4


Sunday, November 4, 2012

Baked Brie en Croute

Baked brie is always a hit at parties.
En croute translates to "in a crust".
The easiest and most delicious way to serve it
is this classic Crescent-Wrapped Baked Brie.
This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.
One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.
 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.
Serve with sliced apples or pears.
 Baked Brie en Croute
1 can (8-oz) crescent rolls
1 round (8-oz) brie cheese
Fruit preserves-(raspberry, strawberry,
 apricot, orange marmelade, or chutney)
chopped pecans or slivered almonds
1 egg, beaten
crackers and apple slices for serving.

Heat oven to 350F. Unroll crescent dough;
 separate crosswise into 2 sections.
Pat dough and firmly press perforations to seal,
forming 2 squares. Place one square on ungreased
 cookie sheet. Place cheese in center of dough. 
With a small cookie or canape'cutter, 
cut 1 shape from each corner of each square. 
Set cutouts aside. Spread the top of the brie
 with fruit preserves and sprinkle with the nuts. 
Place the remaining square on top. Gently stretch
 and press dough evenly around the cheese;
fold bottom edges over the top; press to
 seal completely. Brush with the beaten egg. 
Top with cutouts; brush with additional egg.
Bake 20-24 minutes or until golden brown. 
Cool 15 minutes. Serve warm. 
Surround plate with optional apple slices, 
pear slices, grapes and crackers.


Thursday, October 18, 2012

Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken
Served over wild rice blend with oven roasted 
asparagus and sauteed mushrooms.
 Lay the chicken breasts in a sprayed casserole and 
season with onion and garlic powders, s&p.
Cut large breasts in half for easier serving.
Combine the soup and sour cream.
 Spread the mixture over the chicken.
Sprinkle the top with shredded Parmesan
and bake @375 for 40-45 minutes.
Toss fresh asparagus with a little olive oil
 in a small baking pan and sprinkle with salt&pepper. 
Add to the oven the last 15-20 minutes.
Meanwhile saute the sliced mushrooms in butter 
and sprinkle with salt&pepper. 
To plate: serve with wild rice blend, chicken, 
sauce and top each serving
with mushrooms and asparagus spears 

Baked Sour Cream Parmesan Chicken
4 boneless chicken breasts
   Onion powder, about 1/2t
   Garlic powder, about 1/2t
   Salt & Pepper
   1 can Cream of Chicken soup
   1 C sour cream
 1 C (4 oz) shredded Parmesan cheese
  1 C (4 oz) mushrooms, sliced, 
          seasoned and sauteed in butter
 8-12 asparagus spears, oven roasted
          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         
 Cut chicken breasts in half if large and arrange in
 a greased 9x13 casserole. Sprinkle with seasonings.
 In a bowl, combine the soup and sour cream. 
Spread over the chicken,. Sprinkle with the cheese.
 Bake 375 for 40 minutes, until cheese is golden.
 Remove and garnish each serving with 
mushrooms and asparagus spears.
4-6 servings

Sunday, October 14, 2012

Easy Fried Rice

Better than take-out!
This is not an exact recipe, but it will give you 
the technique to turn a few leftovers into
 a new and tasty dish.  
This is a great way to up-cycle leftover rice.
 We brought home the white rice and the 
 stir fry entree leftover from dinner out. 
With a little of this and a little of that
I can have fried rice in 10 minutes.
You can also use your own planned leftovers:
 rice, beef, chicken, pork or shrimp. 
Chop an onion, carrot, and celery. Saute in hot oil
 and butter in a large skillet. Add the peas. Push
the cooked vegetables to one side of the skillet
 and on the empty side scramble the eggs. 
Break them up into small pieces
 and then combine with the vegetables. 
Season with salt or garlic salt and pepper.
Add the cooked rice and saute, stirring often.
Add the leftover entre' or whatever you have 
leftover: cooked chicken, shrimp or pork along with 
any vegetables that came with it. 
Give it a good douse of soy sauce. 
Continue sauteing until steamy hot.
This is more of a guide to a very flexible
use-what-you-have-on-hand recipe. 
Try it once and you'll have great take-in

Easy Fried Rice
3C leftover cooked rice
2T oil + 2T butter
1 T sesame oil
1 small onion, chopped
2t minced garlic
1-2 celery stalks, chopped
1-2 carrots, peeled and chopped
1/2C-1C frozen peas or
just use 1 C peas and carrots
(1/2C-1C any other vegetables 
you want to use up like: mushrooms, 
broccoli, zucchini, asparagus, etc)
2 eggs, lightly beaten
salt/garlic salt & pepper
1/4C-1/2C soy sauce + more to taste
In a large 12" skillet heat the oil and butter.
Saute the chopped vegetables until tender,
about 5 minutes. Add the peas; stir and saute 
another minute. Push the vegetables to one side
 of the pan and add the beaten eggs to the empty
 side and scramble breaking up into small pieces.
Combine everything and season with the s&p.
Add the rice and stir to combine well. Douse with
soy sauce to taste. Start with about 1/4 C. 
Saute until steaming hot.
 Mix in any leftover cooked entree 
you have on hand (chicken or pork or shrimp).
Stir until heated through. Taste for seasoning.
Add more soy sauce to taste. Serves 4

Sunday, October 7, 2012

Black Bean Salsa

This is great on grilled salmon and so much more.
Black Bean Salsa
1 can black beans, rinsed
1 jar salsa
2 T brown sugar
Stir to combine. 
Make ahead to let the flavors mingle.
Serve as a garnish with grilled
meat, fish or chicken.
Or serve as a dip. 
 Just 3 ingredients!
  You probably have everything in your pantry.
It gave my leftover roast pork slices
a whole new flavor. You can heat the salsa too,
then spoon on leftover chicken and pork.
Or just serve it as a dip, or wrap in a lettuce leaf
for munching. 

Sunday, September 30, 2012

Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our
 house. I have several crock pot roast recipes.
This one is so easy and delicious.
Just 3 ingredients along with the pot roast.
It  makes a well seasoned, tender roast.
 It makes lots of flavorful brown gravy.
It makes everybody happy!
Rub the mixes on each side of the meat. Add 
 water to about halfway around roast. 
Cover and cook on low about 8 hours.
That's it! 
Now wait for your house to smell wonderful!
 We like it with mashed potatoes and a vegetable. 
It's a lick your plate clean dinner!
You could also add cut-up potatoes, carrots and
 onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast
3-5 pounds chuck pot roast
1 pkg. brown gravy mix
1/2 pkg. Italian dressing mix
1/2 pkg. Ranch dressing mix
1/2-1C water
Place the beef in the crock pot and sprinkle with
the gravy mix and about 1/2 of each package
of the Italian and Ranch dressing mixes. 
No need to measure. Turn meat and rub 
on both sides. Add water around the 
meat to submerge it about halfway, 
(1/2C - 1C). Cover and cook on
low for 8 hours until fork tender. 


Wednesday, September 19, 2012

Spinach Cheese Quiche

Another favorite quiche, Spinach!
It's another easy mix and pour filling.
Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.
Or use 1C packed fresh spinach, stems removed
and roughly chopped.
 Scatter onto the bottom of an unbaked pie shell.
 Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
 cheddar, Swiss and a little Muenster is good too.
 Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.
You can also just combine everything is a large
bowl. That's what I usually do.
 Redistribute with a fork if needed.
 Bake @ 350 for 30-35  minutes.
 Let rest 5 minutes before cutting.
A nice lunch.

Spinach Quiche
1/2 package frozen chopped spinach, (about
 1/2 C cooked with liquid squeezed out).
or 1 C packed fresh spinach
2 C shredded cheese, any/or combo of;
Cheddar, Baby Swiss, Muenster
4 XL eggs
1-1/2 C Half&Half
1/2t salt, 1/4t pepper, pinch nutmeg
unbaked pie shell
1 T dry minced onion (optional)
Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.
Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 30-35
minutes. Let sit 5 minutes before cutting.


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