Parmesan Chicken

This recipe is taken from an old ward cookbook from K. Dabb

4 chicken boneless skinless chicken breasts, cubed
1/2 C. melted butter
1 C. Bread crumbs (I usually use italian)
1/2 C. parmesan (I just use the cheap green can stuff)
1/2 C. Shredded cheese
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper (I use coarse)

Dip cubed chicken in melted butter.  In separate bowl combine rest of ingredients.  Roll chicken in dry ingredients.  Place chicken on a cookie sheet.  Bake at 400 degrees for 10 minutes.

California Chicken (Chicken Marinade)

1 C. canola oil
3/4 C. soy sauce
1/2 C. lemon juice
1/4 C. worcestershire sauce
1/4 C. prepared mustard
2 tsp. pepper
6 garlic cloves, smashed through a garlic press (or 3 tsp. minced garlic from a bottle)

Mix all ingredients.  Place 6-8 trimmed boneless skinless chicken breasts in marinade.  Place marinade and chicken in a gallon size ziploc (or cover top of bowl with saran).  Refrigerate overnight (I did mine for about 10 hours and it was great, but you could do a full 24 hours).  Grill on the BBQ on low or medium.  Turn every 5 minutes until cooked through.  Throw the marinade out.  The chicken had good flavor and was really moist.

Easier garlic bread

Rather than cutting up your whole loaf of french bread and buttering each piece individually, this is how I do it...(and yes, I learned it from my Mom...thanks Mom!)...


Slice your loaf open the long way (into 2 big pieces).  Butter both sides and garlic salt.  Then broil with the butter facing up.

After toasting (broiling), put the loaf back together...

Now cut them into as wide of slices as you desire (these ones were thin).  (You will be cutting 2 slices at he same time)...

There you go...faster easier...practically the same result...

Creamy Potato Leek Soup

(Photocopied without permission from All Recipes.com)

I had never tried Leeks before, but I got some from a food co-op and so we tried this recipe.  I have made it 2 or 3 times now and everyone in my family loves it.  The leeks are just like a mild green onion.

8 cups potatoes, peeled and cubed
4 cups chicken broth (or 4 cups water and 4 chicken boiullion cubes)
1 pound bacon, cut into 1 inch pieces, reserve bacon grease
3 leeks, sliced
1 C. heavy cream

In a large stockpot cook potatoes in the chicken broth until potatoes are tender.

Meanwhile cook bacon until brown (cut bacon into 1 inch squares before or after cooking...I do it after).  Drain grease but keep 3 T. bacon grease and set aside.

Wash and cut the leeks like this video.  You need to cut and wash them a certain way because they are really dirty inside.  http://www.youtube.com/watch?v=fm6XGDwjJQA

Saute the leeks in the reserved bacon grease for 8-10 minutes.

Once the potatoes are tender, stir in the fried leeks, heavy cream and bacon.

Wah-lah!

I got the recipe from here http://allrecipes.com/recipe/creamy-potato-leek-soup-ii/detail.aspx?event8=1&prop24=SR_Title&e11=creamy%20potato%20leek%20soup%20ii&e8=Quick%20Search&event10=1&e7=Home%20Page

Spaghetti Squash Yum!

This recipe was sitting out on the RS table...I don't know where it came from, but thought I'd share it with you!

1 spaghetti squash
2 T. olive oil
1 white onion, chopped
1 1/2 C. chopped vine tomatoes
1 clove garlic, minced
3/4 feta cheese
3 T. black olives
2 T. chopped fresh basil

Cook squash in oven with water until tender (350 degrees).

Heat oil in skillet and cook onions until tender.  Add garlic and cook for 3 more minutes.  Stir in tomatoes.

Put everything together in a large bowl and toss.

Serve warm.

Biscuits

These were amazing.  I have tried probably 5 different biscuit recipes and can finally end my search.

Makes 6 grand sized biscuits

2 C. flour

1 T. baking powder

1 tsp. salt

1 T.  White Sugar

1/3 C. shortening

1 C. milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl (you might not need all of the milk).
3. Turn out onto a floured surface, and knead 15 to 20 times--do not over-knead. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
5. These were 8 Weight Watchers points plus each--Ouch!  But oh so yummy!
6. The recipe was taken from Allrecipes.com called "J.P.'s Big Daddy Biscuits"    http://allrecipes.com/recipe/jps-big-daddy-biscuits/

Teriyaki Sauce

This is a nice thick teriyaki sauce. 

1/4 C. soy sauce
1 c. water
1/2 tsp ground ginger (I used the dried spice kind...not fresh)
1/4 tsp garlic powder
5 Tablespoons packed brown sugar (I reduced it to 1/4 C. which is 4 T just to lower the sugar content and it tasted great)
1-2 T. honey (I missed this when I was reading the recipe---So I didn't add this either)
2 T. cornstarch
1/4 C. cold water

Mix all but cornstarch and 1/4 C. cold water.  Heat until boiling.  Reduce heat.  Mix cornstarch and water separately.  Add corstarch to 1st mixture and heat until thick.