Wednesday, August 25, 2010
Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!
This is for those nights when I am craving chicken parmigan. I make this chicken and cook some pasta and pop open a jar of Prego!!
• 2 teaspoons crushed garlic
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
This is such a quick and yummy recipe. Basically it’s a pasta with everything you would put on a pizza, and it really tasted like you are eating a pizza to!!
Very filling, it is a great family meal.
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced turkey pepperoni
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
I picked and froze a lot of blueberries this year. I absolutely love baking with them and just eating them frozen. Now I have tried a lot of blue berry muffin recipes, but I never found the “perfect” one.
I finally perfected one and is amazing!! They are moist and delicious. I promise you, if you try these, you will not be disappointed.
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 tsp vanilla
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
• Chopped walnuts
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add 1 tsp of vanilla. Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with chopped walnuts and the crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven