Tuesday, February 28, 2012
4 boneless chicken breasts
1 can diced tomatoes, Italian style
1 can Hunts Garlic Herb spaghetti sauce
Progresso Crispy Panko Bread Crumbs
Egg and milk (for egg wash)
1/2 # spaghetti
Shredded mozarella cheese
Fresh parmesan (to be grated)
I used a cast iron skillet. Pour enough oil to almost cover chicken breasts.
While heating oil to medium high, rinse the chicken breasts and place to bowl with flour and completely cover on both sides. Then dip in egg wash. Finally in a zip locked bag, place the panko bread crumbs along with 1 breast at a time and coat it thoroughly.
Place all the chicken on a paper towel covered plate and put in refrigerator for about 20 minutes.
Make sure your oil is not smoking, that would mean it's too hot. You may want to take it off the stove for a few minutes to cool a bit.
Place breasts in pan and fry for at least 12 minutes and should be medium browned. I did mine a little too long on the one side, but I love crunchy chicken and these Panko bread crumbs are awesome.
Turn over and brown on the other side for another 12 to 14 minutes.. Place on paper towel lined plate.
While this is being fried, cook your spaghetti and drain. Keep warm in a pot with lid on til you're ready to serve. Also in another saucepan, place the diced tomatoes and tomato sauce to heat through and bubble slightly.
Now it's time to eat.
Put the chicken breast on an oven proof plate and cover with mozarella. Put into oven to broil just enough to allow the cheese to melt and bubble. Remove from oven and put about two spoonfuls of sauce over the chicken and I used my grater for the parmesan and added the finishing touch (like Olive Garden) on top as well as a nice serving of the spaghetti noodles with sauce and a little more parmesan on top of it.
And voila!!!! A very yummy dinner. Delicioso!!!!
This was my husband's plate, mine is on top ..
Wednesday, February 22, 2012
6 boneless thick cut pork chops
1 can cream mushroom soup
1/2 can milk
In a frying pan, (I prefer cast iron), add enough oil to cover the bottom. Put the temperature at medium heat and place pork chops in the pan. Season with garlic salt and black pepper. Brown well on both sides and continue to turn and monitor so they don't burn. Add a little water if needed so they don't stick. Brown until the juices run clear (not bloody). (Probably about 20 minutes).
This is up to you, but I put the chops into another clean frying pan. Mix the can of cream of mushroom soup and milk and blend well. Pour over the chops evenly. Turn down the heat to medium low and cover. Continue to cook and turn chops over for at least another 25 minutes.
At that time, I turn the heat down to warm or low and keep covered and allow to simmer for another 20 minutes or until the chops are nice and tender.
Very tasty and very easy to make. I served with dirty rice and corn. Enjoy...
Friday, February 17, 2012
This was the table set for a recent tea I had at my house for Valentine's day.
The recipe I am listing is the dessert I made for my honey for Valentine's Day ... He LOVED it! (and so did I)..
Angel Chocolate Strawberry Delight
1 angel food cake, torn into small pieces
1 small instant vanilla pudding
1 quart strawberries
1/2 of 12 ounce pkg. of semi sweet chocolate chips, milk chocolate or even white chocolate chips
Can of "light" whipped cream (the only thing that's light :)
Tear angel food cake into bite-sized pieces into a bowl or plate (one that's not real deep).
Make instant vanilla pudding as directed and pour it over the angel food cake while it is still runny and try to cover the entire cake.
Wash and cut strawberries in half and put into a bowl, add about 3 tablespoons of sugar (or sweetener if you prefer). Put in refrigerator for at least a half hour so it can make a little syrup.
Pour over the cake and spread it out so that there's strawberries all over.
Take 1/2 package of a 12 oz. chocolate chips. Place in a microwave safe dish and melt until nice and liquidy. Drizzle all the chocolate over all the strawberries. Good to the last drop.
Put in refrigerator for at least a half hour. Then squirt whipped cream on top right before you serve.
It tastes like chocolate covered strawberries on top of luscious combo of vanilla pudding and angel food cake. GREAT dessert and VERY easy.