Chicken, Parmesan Crusted
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Category Archives: Recipe
Cupcakes, Carrot Cake
Fruit Punch
Deviled Eggs
Everyone loves deviled eggs. These are a family favorite for Thanksgiving and Christmas dinner. This recipe is a combination of a recipe out of Better Homes and Gardens and a cooking calendar that Lori gave Carl for Christmas one year.
Continue readingHoliday Wassail
Holiday Wassail
This wassail really makes the house smell good.
Servings: 12
Ingredients
- 10 cup apple juice
- 2 cup orange juice
- 1/2 cup lemon juice
- 4 TBL brown sugar
- 4 each cinnamon sticks
- 12 each clove whole
- 1/4 tsp ginger ground
- 1/4 tsp nutmeg ground
Instructions
- Add all ingredients in a large pot. Stir to completely mix and bring to a boil. Reduce heat to simmer for 10 minutes.
Chicken Skewers with Peanut Butter
Chicken Skewers with Peanut Butter
Servings: 4
Ingredients
- 1/2 cup peanut butter creamy
- 1/2 cup water
- 1/4 cup soy sauce
- 4 clove garlic minced
- 3 TBL lemon juice
- 2 TBL brown sugar
- 1/4 tsp red pepper flakes
- 4 chicken breasts boneless, skinless
Instructions
- In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
- Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
- Serve with reserved sauce.
Notes
First made Oct 2011 and again in Aug 2013. Excellent both times.
Even Julius Caesar Would Love This Caesar Salad
We got the recipe from Chef Jyll at Gather on Broadway at one of their cook at home events during COIVD. It is easy to make, tasty, and we generally have all the needed ingredients on hand.
Read more: Even Julius Caesar Would Love This Caesar Salad
Caesar Salad
Servings: 4
Ingredients
- 1 head Romaine lettuce
- 2 clove garlic minced
- 2 tsp Dijon mustard
- 1 tsp Worcestershire
- 1 tsp lemon juice or fresh squeezed
- ⅓ cup mayonnaise
- ¼ cup Parmesan cheese grated
- Wedge Parmesan cheese
- salt and pepper to taste
- croutons optional
Instructions
- In a food processor (preferred) or with a whisk, blend the garlic, Dijon, Worcestershire, lemon juice, mayo, and Parmesan to combine well. Season with salt and pepper to taste. Chop Romain into bite-size pieces, then toss with the desired amount of dressing. With a vegetable peeler, shave slices of Parmesan off the wedge of Parmesan over the top.
Chicken Soup, Hearty
Chicken Soup, Hearty
This recipe is a combination of three different chicken soup recipes. The base recipe comesfrom “The Frugal Gourmet Cooks American” by Jeff Smith. His recipe took too much time andeffort so it was modified using a recipe submitted by Carol Linskens to the Green Bay Press Gazette (local paper). The final modification is based on a recipe from Festival Foods (grocery store) which was titled “Express Chicken Noodle Soup”. Our family prefers the dumplings but the noodle variation is included because it is similar to the chicken soup from Grandma Gerties (local restaurant).
Servings: 8
Ingredients
SOUP
- 1 fryer chicken cut up (about 2 ½ to 3 lbs.) OR backs, necks, wings, and legs
- 5 carrot cut up into bite sized pieces
- 4 stalks celery chopped
- 1 medium yellow onion peeled and chopped
- 2 medium potato peeled and diced
- 2 whole bay leaves
- 1 tsp thyme
- 1 tsp sage
- 3 clove garlic diced
- ¼ tsp pepper
- salt to taste
- 1 TBL chicken bouillon granules
- 3 clove water
- 1 cup egg noodles OPTIONAL
DUMPLINGS
- 3/4 cup flour
- 3/4 tsp dill weed
- 1 3/4 tsp baking powder
- 1/2 cup milk
Instructions
- Combine soup ingredients in large pot and simmer, covered, for 45 minutes. Remove chicken from the bones and set aside (careful the chicken will be hot). Remove the fat from the liquid and return to the pot. Return the chicken to the pot and add enough water to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
- Mix together the dumpling ingredients. Drop by teaspoon into slowly boiling soup. to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
- ALTERNATE TO DUMPLINGS: Follow above recipe and instead of dumplings, add 1 cup Kluski Egg Noodles and cook over medium heat for 10 minutes. Stir often.
Sweet Potato Casserole
Sweet Potato Casserole
First had this recipe for Christmas dinner 2019. It is excellent.
Servings: 8
Ingredients
Filling:
- 4 TBL butter melted
- 1 3/4 pound sweet potato peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 tsp vanilla extract
- 1/2 tsp Kosher salt
- 2 large egg
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 4 TBL butter melted
- 1/4 tsp kosher salt
- 3/4 cup pecans chopped
Instructions
Sweet Potatoes
- Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
Filling:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
Topping:
- Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.
- Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Southwest Corn Chowder
Southwest Corn Chowder
Seasonal fresh corn makes this soup thick and satisfying, but it's good to know that it can be made year round wsing frozen corn as well.
Servings: 4
Ingredients
- 4 slices bacon
- 1 medium onion chopped
- 1 medium sweet red pepper coarsely chopped
- 1 medium green bell pepper coarsely chopped
- 3 scallions coarsely chopped
- 1 pound potato new, coarsely chopped
- 2 cups corn fresh or frozen (about 10 ounces)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.8 tsp cayenne pepper
- 1 cup milk
- 1/2 cup cheddar cheese sharp, shredded
Instructions
- In a large pot or Dutch oven, saute the bacon until crisp. Remove the bacon an set aside for later. To the bacon grease add onions, bell peppers, and the white and light colored part of the scallions. Cook over medium heat, stirring, until the vegetables have softened, about 5 minutes. Add potatoes, half of the corn, 2 cups of water, salt, black pepper, and cayenne. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the potatoes are tender, 10 to 15 minutes.
- Meanwhile, in a blender, combine the remaining corn and the milk and blend until smooth.
- Stir the corn-milk puree into the soup and cook until heated through, about 5 minutes.
- Finely chop the dark green parts of the scallions. Just before serving, sprinkle the scallions, Cheddar cheese, and bacon bits over the soup.