Monday, June 28, 2010
Monday, June 21, 2010
Saturday, June 19, 2010
6 boneless, skinless chicken tenders
½ to 1 cup flour
½ teaspoon pepper
1 teaspoon salt
¼ cup olive oil
1 tablespoon butter
1 cup seasoned bread crumbs
2 eggs, beaten slightly
2-3 cups of your favorite marinara (I usually use jar sauce because I am into speed cooking, don’t judge)
1 pound thin spaghetti
1 ½ to 2 cups mozzarella cheese
Mix flour, salt, and pepper together. Dip chicken in egg, then dredge through flour, then dip in egg mixture again, then dredge through bread crumbs. Heat olive oil and butter. Brown chicken tenders over medium-high heat.
When chicken is no longer pink, take out of pan and wipe out oil from pan. Place chicken back in pan and spoon half of the marinara over the chicken. Top with mozzarella. Place in oven and bake at 350 until cheese and sauce are hot and melted.
Cook spaghetti according to package directions. Heat remaining marinara. To serve, place a mound of spaghetti on the plate. Spoon some of the reserve sauce on spaghetti. Place two chicken tenders on top. I serve with a salad on the side.
Thursday, June 17, 2010
¼ to ½ cup of butter, melted
½ cup lemon juice
1 clove garlic, minced
1 tablespoon dried parsley
2 cups cooked diced chicken
1 lb cooked farfalle pasta
Cook pasta according to directions (be sure to salt the water).
Salt and pepper chicken and brown in a little olive oil until no longer pink.
Melt butter and add lemon juice, garlic, parsley and ¼ teaspoon black pepper.
Pour lemon butter over the chicken and pasta.
Serve with Parmesan cheese.
Wednesday, June 16, 2010
Monday, June 14, 2010
The first is The Girl With the Dragon Tattoo. This book starts slowly; give it about 50 pages or so, and it will come alive. Great read once it gets going.
Wednesday, June 9, 2010
1 cup unsalted butter, melted
1 cup brown sugar
1 cup white sugar
1 tsp vanilla extract
2 cups flour
1 tsp salt
1 tsp baking soda
3 cups oats (use Quaker Quick or Old Fashioned)
1/2 cup chopped pecans
1 Beat eggs and sugars, add butter and vanilla and beat well.
2 In a separate bowl mix flour, salt, and baking soda. Add to first mixture and mix well. Add nuts and oats last.
3 Spoon out by rounded tablespoonfuls on to cookie sheets. I bake my cookies on a cookie sheet lined with parchment paper. Bake at 350°F for 10-12 minutes. Remove to wire rack. Cool completely.
Makes about 2 dozen cookies.
2 cups cooked spiral pasta or macaroni, drained, rinsed, cooled (I used a little of both)
2 hard-cooked eggs, chopped
1/4 cup shredded carrots
1/2 cup shredded cheddar cheese
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste
You can really add anything you want to this salad or take out things you do not like. Add ¼ to ½ cup of any of the following: frozen green peas, green or red bell pepper, red onion, cherry tomatoes, etc.
Stir mayonnaise, sugar, vinegar, salt, mustard, and pepper to make dressing. Combine all recipe ingredients and stir well. Taste and adjust seasonings. Chill before serving.