Chicken Parmigiana

We tried out a new recipe for one of our favorite dishes.  We were running behind that day and the kids had to pitch in.  They had a ball.  Plus, I'd been wanting to learn to make "sauce."

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 3/4 cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/4 cube Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

Flatten chicken between saran wrap with a rolling pin.  Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine (I skipped this part) and scrape the bottom of the pan, getting all the flavorful bits off the bottom. 

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

retrieved from:  http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

Blondies

From Applebee's.  Very rich and yummy with vanilla bean ice cream drizzled with the sauce.  I think I like them a little on the crunchy side like biscotti.  Serve in small portions.  

Ingredients

• (double for 9x13, quadruple for cookie sheet)
• 1 cup flour
• ½ tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• ½ cup nuts (optional)
• 1/3 cup butter melted
• 1 cup brown sugar
• 1 egg
• 1 Tbsp vanilla
• ½ cup white chocolate chips
• Sauce for Blondies
• (double everything except cream cheese)
• ½ cup maple syrup
• ¼ cup butter
• ½ cup brown sugar
• 8 oz cream cheese softened
• ½ tsp vanilla or maple extract

Instructions

1. Brownies
2. Preheat oven to 350 degrees.
3. Combine all dry ingredients. Add in wet ingredients. After well mixed, add in chocolate chips. Bake for 20-25 minutes
4. Sauce
5. Cook syrup and butter over low heat until melted. Then stir in the brown sugar until dissolved. Take off heat and add cream cheese. Then add the vanilla.

Thinking of Tiff

I "pinned" this a while ago and am just now reading it.  It makes me think of Tiff and her mother's ability to pick THE PERFECT melon.  Now that I've read it.  I want to know if this lives up to your mom's standards. Please?

http://fifteenspatulas.com/2011/04/25/how-to-pick-a-superstar-watermelon/#more-2249

Green Enchiladas

This recipe is from Jake's brother Stuart's girlfriend's mom.  You got that? Last April, when Jake's grandmother passed away, and I was yucky pregnant sick, I ate some and it tasted AMAZING and even more amazingly it was the only thing I kept down.  Jake doesn't like enchilada's (except Tiff Pierce's recipe for them, which he just asked me to make two days ago), but he will eat this recipe.  I use this blog as reference a lot, but always plan on writing better recipes or doing pics for tutorials.  Until I get to that point, I'm going to post it here for now:

2 big cans green enchilada sauce
3 cans cream of chicken soup
10 chicken breasts
10-12 tortillas
1 big bag cheese, 1 small
1 container sour cream



mix soup, sauce , & half of sour cream in pan, heat
cook chicken 20 min at 375
chop chicken, about1/3 cup sauce in every tortilla, add chicken and cheese
line pan with sauceaaa
fold into burrito, place into pan
fill entire pan with tortillas
pour all extra sauce on top and add remaining cheese


cook for 30 minutes at 350

Buffalo Chicken Dip

4 boneless, skinless chicken breast halves, cooked and shredded (the person I got this from would do hers in the crockpot on Low for 7 hours the day before)

1 - 12oz bottle Frank's Original Hot Sauce

2 - 8 oz. packages cream cheese

1 - 13 oz. jar Lighthouse Blue Cheese dressing(we do ranch)

1/2 cup chopped celery

8 oz. shredded Cheddar cheese

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and the blue cheese dressing over medium heat until smooth.

Pour this mixture evenly over the chicken.  Sprinkle with the chopped celery and then the shredded cheese.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  (Watch that the top doesn't get too browned).  Let stand 10 minutes.

Serve hot or warm with tortilla chips or celery sticks.

*This recipe below is one Michelle found online*

BUFFALO CHICKEN DIP

2 [10 ounce] cans chunk chicken, drained 2 [8 ounce]packages cream cheese, softened 1 cup Ranch dressing 3/4 cup red hot sauce 1 1/2 cups shredded cheddar cheese Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly. Serve with Ritz crackers or chips

Grape Jelly Meatballs

2 lb. ground beef, lean
1 env. dry onion soup mix
2 eggs
1/2 c. dry bread or cracker crumbs

(or a bag of frozen meatballs)

SAUCE:

12 oz. bottle BBQ sauce
10 oz. grape jelly

Mix BBQ sauce and grape jelly with a wire whisk. Heat well. Pour over cooked meatballs and keep warm.

*All the above Michelle found online*

I know that sounds scary.  I always get the weirdest faces when I say it before people have tried it.  If I tell them after they have tried it they don't care because they think they are so dang good!  Jake loves these so I usually make them to bring to functions just so he gets a chance to eat them.  We have eaten them on rice before, and we have made another variation, but they are best as an appetizer.  Such an easy recipe! Ready?

1 bag of homestyle meatballs

Equal parts BBQ sauce and grape jelly- we use a whole bottle and jar
I'
Mix sauce and jelly over heat on stove, add meatballs and cook till heated through.  Usually after I mix it all, I just put it in a crock pot and let it warm all day until we need it. 

I'll add a pic later, but it doesn't do it justice.

Pot roast

Most of us love Ree!  Here is the best roast I've had.  Mom and Dad gave good reviews too!

http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/