so i made this for jared, and took a bunch up to work for the guys working 2nd/3rd shift doubles who needed something besides our restaurant food all the time..they all really loved it!!
you'll need: 1 lb of boneless, skinless chicken breat (or chicken tenderlion i think is better)
1/3 cup of italian herb and cheese blend ( i use mcCormick its nice and fairly cheap)
1. preheat your oven to 425 F and brush the chicken lightly with some oil
2. coat the chicken evenly on both sides with the crusting blend
3. place on foil-lined baking pan
4. then bake for 15 or longer if its not cooked thoughly yet....
this makes 4 servings, just add more of course if you need to..duh
i made some homemade RED mashed potatoes with fresh garlic and green onions and asparagas i think it goes with the chicken very nicely
Friday, January 30, 2009
Tuesday, January 13, 2009
Au Gratin
This is Johnny's absolute favorite thing that we make. We have it all the time. It's so good!
6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 teaspoon salt
1 package (10 oz) frozen peas, cooked and drained
2 cups (8 oz) cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup milk
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the onion until tender.
Layer with potatoes, salt, peas, 1 cup of cheese and bacon. Reduce heat: cover; and simmer for 10 mintutes or until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from heat; let stand for 5 minutes before serving.
6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 teaspoon salt
1 package (10 oz) frozen peas, cooked and drained
2 cups (8 oz) cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup milk
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the onion until tender.
Layer with potatoes, salt, peas, 1 cup of cheese and bacon. Reduce heat: cover; and simmer for 10 mintutes or until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from heat; let stand for 5 minutes before serving.
Tuesday, January 6, 2009
Potato Chowder Soup --Slow Cooked--
This has alway been one of my families favorites.
8 cups diced peeled potatoes
1/3 cup chopped onion
3 cans chicken broth
1 can condensed cream of chicken soup
1/4 teaspoon pepper
1 8oz package cream cheese
1/2 lb. sliced bacon-cookd and crumbled
chives
In slow cooker, combine first 5 ingredients, cover and cook in low 8 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives.
* I add the cream cheese an hour before serving *
8 cups diced peeled potatoes
1/3 cup chopped onion
3 cans chicken broth
1 can condensed cream of chicken soup
1/4 teaspoon pepper
1 8oz package cream cheese
1/2 lb. sliced bacon-cookd and crumbled
chives
In slow cooker, combine first 5 ingredients, cover and cook in low 8 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives.
* I add the cream cheese an hour before serving *
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