Crunch coated lemon chicken

4 boneless skinless chicken breast (either flattened with mallet or filet horizontally)
1 large egg, lightly beaten
1/4 tsp salt
1/8 tsp ground red pepper
1 cup wheat germ or bread crumbs
1 Tbs butter
cooking spray
3 Tbs fresh lemon juice (I use a lot more, just eyeball it)

Combine egg, salt and pepper. Dip each piece of chicken in egg mixture and dredge in bread crumbs.

Spray large frying pan with cooking spray and melt butter over medium heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken and keep warm. Add lemon juice to skillet. Cook over medium high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken. (The 3 Tbs. is never enough, it fries too quickly so I just throw a bunch in the pan, it only takes a couple seconds for it to fry so you must do it quick)


I've been making this recipe for a few years but decided to try something different. I tried it with this lemon basil cream sauce and it was fabulous!!

Yummy Grazie salad

One of my favorite places is Grazie, a little italian bistro/wine bar. They have a salad there called the Emiliana salad and I tried my best to duplicate it at home and it is soooo good and very simple. Here it is!!

Field Greens
Red peppers (sliced in very thin strips)
Fresh shredded parmesan cheese
Pine nuts
Balsamic dressing

My favorite dressing is the Good Seasons Italian made with Balsamic and Olive Oil

Toss and enjoy!!

Rachel's Favorite Carbonara Recipe

This is for Loraine.....sorry it took me so long to post.
This is from Rachael Ray's 30 minute meals and it is one of my favorite recipes
This is for 4 adult servings

Ingredients

1 pound pasta (I like penne, cavatappi, gemelli or rigatoni)
1/4 cup Olive Oil
1/4 pound Pancetta (chopped)
1 tsp crushed red pepper flakes (I use a little less)
3-4 cloves of garlic
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated romano cheese (parmesan is good too)
handful of finely chopped fresh flat leaf parsley for garnish (optional)

Boil large pot of water, add liberal amount of salt, add pasta.

Meanwhile, heat a large skillet over medium heat. Add oil and Pancetta. Brown pancetta 2 minutes, add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (1/2 cup) of the pasta cooking water. This tempers the egg and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 t0 2 minutes. Garnish with parsley, if desired, and extra cheese.

Chicken with Tomatoes and Feta

I made this the other night for my fancy girls and they loved it!

chicken breasts

balsamic salad dressing (any brand, I'm a fan of cheap)

cherry or grape tomatoes

balsamic vinegar

olive oil

salt & pepper

feta cheese

Marinate chicken in balsamic salad dressing. Grill until done.

Slice tomatoes in half. Saute in olive oil on med/high heat. Add balsamic vinegar, salt and pepper and continue to saute until tomatoes are a bit blackened and soft.

Set oven to broil. Place grilled chicken in a pyrex. Top with the tomatoes and feta cheese. Broil until feta is a bit golden.

Enjoy!

Peter's Favorite Pasta

The following recipe was given to me by my friend Sandy over 5 years ago when our girls were still babies.  At the time, it was her husband Peter's favorite dish and has remained a family favorite of ours ever since.  Since the original recipe Sandy wrote out for me is now water stained and almost illegible, I decided that it was time to preserve it and share.  Enjoy!!!

{original recipe given to me by Sandy}

Penne Pasta (1/2 to 3/4 box)

Chicken Breast Tenderloins

1 Pack Sliced Mushrooms

1 Package Sliced Mushrooms

1 Package (or less) Sun Dried Tomatoes

1 Packet Knorr Alfredo Mix (per directions)

Parmesan Cheese

Butter

Olive Oil

Salt and Pepper

1. Saute chicken seasoned with salt and pepper in olive oil (set aside).
2. In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
3. Cook pasta al dente drain / don't rinse.
4. In pan pasta was cooked, prepare Alfredo mix per directions, then add pasta until coated with sauce.  Mix in mushrooms, tomatoes, chicken (sliced thin), and lots of parmesan cheese!!!
5. Season with salt and pepper and drizzle with more olive oil.

Very Very Very Yummy!!!!

Fancy Green Bean Casserole

I was searching for a variation on the traditional Green Bean Casserole...this one is a winner!

1 lb. fresh green beans, washed and trimmed

4 Tbsp. butter, divided

4 oz. can of sliced mushrooms

2 cloves garlic, minced

kosher salt and freshly-ground black pepper, to taste

2 Tbsp. all-purpose flour

2 cups whole milk

1 Tbsp. Dijon mustard

1/2 cup grated Parmesan cheese

1 cup crispy onion strips

1. Preheat oven to 375 degrees F. Spray a 1-1/2 quart baking dish with cooking spray.
2. Place green beans in a gallon-size resealable plastic bag (or buy the beans already in the microwaveable bag in the produce section). Poke a few holes in the bag to allow steam to escape.  Heat in the microwave on full power for 3-5 minutes until beans are tender, but still a bit crisp. Pour into prepared pan.
3. Heat two tablespoons of the butter in a small frying pan. Add mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated. Pour over green beans. Toss.
4. Heat remaining two tablespoons of butter in a small saucepan over medium heat. Whisk in flour. Cook 1-2 minutes until flour starts to turn golden.
5. Slowly add milk. Stirring constantly, cook until mixture starts to bubble and thicken. Add salt, pepper, Dijon mustard and Parmesan cheese. Pour over mushrooms and green beans.
6. Bake 15-20 minutes until bubbly. Sprinkle crispy onions on top. Bake another 5 minutes.
7. Let green bean casserole rest 5-10 minutes before serving.

From the kitchen of: Stephanie Gallagher, About.com Guide to Cooking for Kids

Baseball Beef Stew

1-1/2 pounds potatoes, peeled and cubed

6 medium carrots, cut into 1-inch slices

1 medium onion, coarsely chopped

3 celery ribs, coarsely chopped

3 Tablespoons all-purpose flour

1-1/2 pounds beef stew meat, cut into 1-inch cubes

3 Tablespoons vegetable oil

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup beef broth

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/2 teaspoon browning sauce

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.

In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.

Yield: 8 servings 

Feel free to add or substitute ingredients... I've found that the stew always tastes better when little hands help prepare it and I always pour in a glass of wine and extra beef broth.

   

Gracie's Chocolate Peanut Butter Bars

**Warning** 

There is ZERO nutritional content in these bad boys.

1 c. butter

1 c peanut butter

2 c graham cracker crumbs

2 c powdered sugar

1 1/2 c semi-sweet chocolate chips

4 Tbsp peanut butter

Directions:  Melt butter & 1 c peanut butter.  Add graham cracker crumbs and powdered sugar. Mix until well blended.  Press into ungreased 9" x 13" pan.  Melt chocolate chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

Yum!!!  Perfect for barbeques, pot-lucks and scoring points with the husband!

Cucumbers in Sour Cream

2 large cucumbers, peeled and sliced very thin

1 1/2 teaspoons salt

1 cup sour cream

2 tablespoons lemon juice

1 tablespoon onion, finely chopped

2 tablespoons dill pickle, chopped

1/4 teaspoon sugar

dash pepper

3 radishes, sliced thinly

1 1/2 teaspoons fresh parsley leaves, finely chopped

Lightly toss cucumbers with 1 teaspoon salt; refrigerate until well chilled. 

Meanwhile, combine all other ingredients except parsley.

Drain moisture off cucumbers. Toss cucumbers with sour cream mixture. Sprinkle with parsley.

From the Kitchen of: Pam, Littleton, CO

Rockin' Rosemary Marinade

1/3 cup soy sauce

1/3 cup olive oil

3 cloves garlic, pressed or minced (about 1 T)

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh thyme

1 tablespoon dark brown sugar

1 tablespoon tomato paste

1 teaspoon ground black pepper

Combine all ingredients in small bowl, stirring until sugar is dissolved.

Makes enough for 2 pounds of flank steak. Tenderize steak and add to marinade. Refrigerate over-night or as long as possible. Grill. Enjoy.

From the Kitchen of: Cooks Illustrated

Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Emeril's Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Blend together. Store in tightly sealed container in cool dark places for up to 6 months.

From the Kitchen of: Emeril

Emeril's Essence or Bam

5 tablespoons paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons dried oregano

2 tablespoons thyme

2 tablespoons onion powder

2 tablespoons fresh ground pepper

2 tablespoons cayenne pepper

Blend together. Store in tightly sealed container in a cool dark place for up to 6 months.

From the Kitchen of: Emeril

Chicken Cilantro Enchiladas

2 lbs boneless, skinless chicken breasts

2 cups water

1 onion, diced

1 clove garlic, minced

2-3 sprigs fresh cilantro

1 1/3 cups chicken broth

2 10 oz can  mild enchilada sauce

4 cups Monterey Jack cheese, grated

8 green onions , sliced

2 tablespoons fresh cilantro leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco sauce, to taste

10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. 

Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Lemon Glazed Chicken Breasts

3 boneless skinless chicken breasts

1/2 cup flour

1/2 teaspoon pepper

1/4 cup butter, melted

1/4 cup honey

1/4 cup lemon juice

1 tablespoon soy sauce

Pound chicken breasts to 1/2" thickness. Mix flour and pepper togther. Dredge chicken through flour mixture. Place chicken in baking dish.

Mix together butter, honey, lemon juice and soy sauce. Pour glaze over chicken. Bake at 350 F for one hour. Glaze will thicken as it cooks.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Colorado White Chili

I used this recipe for my leftover turkey from this past Thanksgiving. I STILL have some in my freezer!

1 tablespoon cooking oil

1 medium onion, chopped

4 large cloves garlic, minced

1 4.5 oz can  diced green chiles, mild or hot

1 tablespoon cumin, powder or seed

2 teaspoons oreagno

1/2 teaspoon ground red pepper

1/4 teaspoon ground cloves

1 15.5 oz can  great northern beans, do not drain

1 15.5 oz can sweet corn, or frozen

2 cups cooked chicken, chopped

5 cups chicken broth

monterey jack cheese, shredded

sour cream

tortilla chips

In a large pan (or Dutch oven), combine oil, onion, garlic, and green chiles. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. 

Serve in bowls with cheese, sour cream, and tortilla chips. For extra kick, garnish with jalapeno slices. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Beef Chimichangas

1 teaspoon salt

2 lbs lean ground beef

2 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons oregano, crushed

1/2 cup canned green chiles, chopped

1/2 cup taco sauce, La Victoria, red, mild

1/2 cup sour cream

1/4 cup cider vinegar

1 cup butter or margarine, melted

9 7 inch flour tortillas

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in green chiles, taco sauce, sour cream and cider vinegar. 

In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.

Cook at 500 F until crispy (original recipe states for 15 minutes, mine have been done between 7-8 minutes). Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado and additional sour cream. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell, & Garcia

Missy's Cookie Dough Brownies

1/2 cup butter or margarine, softened

1/2 cup brown sugar

1/4 cup sugar

3 tablespoons milk

1 teaspoon vanilla

1 cup flour

1 cup semi sweet chocolate chips

1  pan cooked brownies

Mix butter and sugars. Then add milk and vanilla. Gradually add flour, then chocolate chips. Frost cooled brownies with the cookie dough. Refrigerate.

From the Kitchen of: Melissa, Parker, CO

Holiday Pretzel Treats

bite-size, pretzels

Hershey's Kiss, unwrapped

M&M's

Heat oven to 170 F. Set a number of pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss.

Bake for 4-6 minutes, until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M into the center of each Kiss. 

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. 

From the Kitchen of: Roberta, Sun City West, AZ

Mom's Cheesy Potatoes

2 lbs frozen hash browns, shredded

1/2 cup margarine, melted

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons onion, minced

1 can cream of chicken soup

1 16 oz container sour cream

2 cups cheddar cheese, shredded

2 cups corn flakes, crushed

1/4 cup margarine, melted

Thaw potatoes and mix all ingredients but last two (corn flakes and butter). Place in a 9x13 pan. 

Mix corn flakes with 1/4 cup butter. Sprinkle mixture onto potatoes. 

Bake at 350 F for 1 hour.

Note: Can be made ahead and refrigerated. If so, add 10-15 minutes to baking time. Also, I'm a butter girl, but mom says margarine makes this one better!

From the Kitchen of: Pam, Littleton, CO