Tuesday, April 8, 2014

Recipes from this past Sunday's show..enjoy :)


CHICKEN PARMESAN                            





4 ounces soft goat cheese

3 tablespoons sun-dried tomatoes packed in oil

1 teaspoon garlic powder

Olive oil

French baguette, sliced (you’ll get 12 to 14 slices)

Slice bread ½” inch thick and place on a baking sheet.  Drizzle bread with olive oil and toast for 3 to 4 minutes.  Meanwhile, mix cheese, sun-dried tomatoes and garlic powder together to make a spread.  Remove bread from oven, flip over and spread a generous amount of cheese mixture onto each slice of bread.  Broil for 2 to 3 minutes or just until the cheese starts to melt.  Watch carefully J



Pre-washed romaine lettuce leaves

Parmesan cheese

Bacon bits

Crispy fried onions (you can find these next to the croutons)

Caesar dressing (I use Gardini’s)

Place 2 to 3 lettuce leaves on a plate then top with the remaining ingredients.



3 thick chicken breasts, sliced in half

1 cup Italian breadcrumbs

1 cup grated parmesan cheese

2 large eggs

2 tablespoon milk

Italian seasoning, garlic powder, onion powder, pepper

Oil for cooking chicken

1 small jar of your favorite spaghetti sauce

1 cup shredded mozzarella cheese

Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet.  I like to put a piece of wax or parchment paper over the chicken and then pound it.  Pound for about 20 seconds then flip the chicken and pound the other side.  Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper.  Combine the bread crumbs and cheese, mixing well.  Beat the eggs, milk and 1 teaspoon of the Italian seasoning together.   Dip chicken on each side into the egg mixture then into the bread crumb mixture, coating well.  In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan.  Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side.  Place chicken on a rack or pan to drain off excess oil.  Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese.  Cover with foil and bake at 375 for 20 minutes.  Serve with your favorite pasta.  This chicken with be moist, delicious and fork-tender J


1 can Pillsbury Crescent Rolls

3 (8-ounce) packages cream cheese, softened

1 cup sugar

5 eggs

8 ounces sour cream

Cherry pie filling

In a greased 13x9x2 baking dish, roll crescent dough out and spread on the bottom and up the sides of the pan.  Beat cream cheese and sugar until creamy.  Beat in the eggs, one at a time.  Add sour cream and mix for 2 minutes.  Pour mixture into the pan and sprinkle with a little cinnamon and sugar.  Bake at 350 (325 if using a glass dish) for 45-50 minutes.  Take out of the oven and let cool completely before cutting.  Chill in the fridge for at least 2 hours before serving.  Top with cherry pie filling.

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