Crispy Oven-Baked Chicken

Crispy Oven-Baked Chicken via Nicole via Mel's Kitchen Cafe

Note: If you don’t have a food processor to make fresh bread crumbs, you can try using a blender and pulsing the crumbs or try using panko bread crumbs (usually found in the Asian foods aisle). If you are using a food processor, you can also add the Parmesan cheese, salt and pepper to the bread crumbs and pulse to combine to create an even finer crumb.

Ingredients

• 8 tablespoons (1 stick) butter
• 3 garlic cloves, finely minced (see garlic tutorial here)
• 2 thick slices whole wheat bread (for about 2 cups fresh bread crumbs)
• 1/2 cup finely grated Parmesan cheese
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 4 large boneless, skinless chicken breasts

Directions

1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Set aside. Combine butter and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter has melted. Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature.
2. In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs. Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the Parmesan cheese, salt and pepper.
3. Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides. Arrange the chicken in one flat layer on the prepared baking sheet. Drizzle any of the remaining melted butter over the chicken. Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes. The baking time will depend on the thickness and size of the chicken you are using. Don’t overcook or the chicken will be dry.

http://www.melskitchencafe.com/2011/03/crispy-oven-baked-chicken.html

Japanese Peasant Stew

Japanese Peasant Stew 

​

1 minced onion, then add:

3-5 stalks celery, diagonally cut

3-5 carrots, diagonally cut

1 medium-size head bok Choy, diagonally cut (romaine lettuce or kale would work, as well)

1 bundle brown rice sticks or Ming bean threads (noodles)

1 Tbsp each: salt, and garlic or onion powder

2 Tbsps sesame oil

4 Tbsps soy sauce (Bragg's Liquid Aminos is free of wheat, refined sugars and preservatives)  

​Chopped green onions (optional

8-12 hard-boiled eggs, peeled.

​

In a large soup pot, sauté the first group of ingredients in a little oil.  Cover with water (about 3 quarts) and simmer until crisp-tender 10-15 minutes, then add remaining ingredients inc. the boiled eggs.  Simmer  5 minutes longer.  Serve with a dollop of "mock sour cream" (2

Cup healthy mayo with 3 Tbsps lemon juice).

​

​Comments:

I'm usually generous with the carrots, celery and noodles and sometimes add in frozen peas.  I use 2 baby bok choys.  I usually half and half the garlic and onion powders.

Zuppa Toscana

What to do with Bountiful Basket Collard Greens and Kale

Ingredients:

1 bunch of collard greens (could use kale)

 - washed, dried, and cut into small pieces

4 potatoes

 - washed, leave skins on and cut into 1/4 inch slices

1 teaspoon of minced garlic

4 cups of water

2 chicken bullion cubes

1 yellow onion

 - cubed

1/2 - 1 cup of heavy cream (I use fat free 1/2 and 1/2)

6 slices of turkey bacon

5 large links of sausage (Johnsonville spicy Italian)

 - cooked at 350, then cut into small pieces

STEP ONE: cook sausage - on a cookie sheet with water covering the bottom of the pan

STEP TWO: cut onion and cook in deep skillet/pan with bacon until bacon is done and onions are clear

STEP THREE: remove bacon (once cooked) and tear into small pieces and set aside

STEP FOUR: add minced garlic, stir and cook for a couple of minutes

STEP FIVE: add water and bullion cubes

STEP SIX: add sliced potatoes and simmer for 15 minutes

STEP SEVEN: add sliced greens, crumbled bacon and sausage

STEP EIGHT: add cream and simmer (make sure greens are really soft - collard greens can take up to 45 minutes to soften whereas kale takes far less). I let it simmer a long time and I had to add some milk later on.

Maylene's Zucchini Casserole

So I have finally found a decent use for cream of something soup.  This is so yummy.  Of course I lightened it up - but you don't have to.

1 can cream of chicken
1 cup sour cream
1 box of stove topping stuffing chicken flavor
2 shredded zucchini's
1 chopped onion
1 shredded carrot
1/4 cup butter

Step one: shred zucchini, chop onion, shred carrot
Step two: steam zucchini and chopped onion lightly
Step three: mix sour cream and cream of chicken soup in veggies, including shredded carrot
Step four: toss stove top in melted butter
Step five: create layers: start with stove top, then veggie layer and end with stove top
Step six: bake at 350 for 30 minutes

Creamy Broccoli Soup

Invention time! So, I can't take all the credit - as I mixed a bunch of recipes I found online. But this is so good.  I want to make tons.  It would be great in a bread bowl, would be great with cheese added to it - but I love it just the way it is too. Plus if you don't add cheese it's only 200 calories a serving!

Ingredients:

1/4 cup butter
1/2 - 3/4 large yellow onion - diced
1 head of broccoli - cut into small pieces - those crown flower things
3 large carrots grated (it didn't take too long to just use the cheese grater)
2 1/2 cups fat free half and half (I'm sure you could use cream or non fat free)
2 cans of chicken broth
salt and pepper
1/2 t of nutmeg

STEP ONE: chop up/grate everything
STEP TWO: melt butter in large pan
STEP THREE: saute onion for 3 - 5 minutes
STEP FOUR: add liquids and simmer for 20 minutes
STEP FIVE: add broccoli, carrots, spices and let simmer for 30 minutes
STEP SIX: blend with immersion blender, or put in the blender etc.

Lemon Drop Cookies

From Mary Cannon - had these at a neighborhood street party.  Amazing!  Esp. if you are like me and love lemon.

2 cups sugar
1 1/2c. butter-flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp. salt
finely chopped zest of one lemon
1 (6 oz) package lemon drops, crushed (not too fine, a little chunky)
1 cup powdered sugar
juice of one lemon

Step one: preheat oven to 350 degrees
Step two: mix sugar, shortening, eggs and flavorings
Step three: stir in dry ingredients, lemon zest and crushed lemon drops
Step four: roll into small balls, flatten slightly 
Step five: bake on parchment-lined baking sheet for 10-12 minutes (must use parchment paper or the cookies with stick)
Step six: let cool slightly on pan 1 to 2 minutes
Step seven: make a glaze by mixing powdered sugar with lemon juice; then brush lightly over the cookie tops.  Let cookies cool completely.

Makes 4 to 5 dozen
Original recipe adapted from Ann Whiting Orton

Apple Cinnamon Syrup

2 cups sugar
4 T cornstarch
1/2 t cinnamon
1/2 t nutmeg

mix altogether and add to

4 c. apple cider and
4 T lemon juice

bring to a boil and add 1/2 c butter