This week's recipe group is main dishes. Below I've posted a wonderful Garlic Cheddar Chicken. The best part about having this dish the other day is that I didn't have to cook, my daughter did. She found the recipe while I was in Washington DC at the RWA conference and fixed it for her and her dad. It is a really tasty dish.
So, this week's assignment, should you choose to accept it, is to post a main dish recipe: chicken, beef, seafood, vegetarian, whatever you want. Next Wednesday, I'll draw a name from all those
who post a recipe. The winner will receive Betty Crocker's 20-MINUTE MEALS booklet – “over 20 easy, delicious recipes ready in 20-minutes or less,” as well as a a choice of a DVD (The Jewel of the Nile, Mamma Mia! or A Knight's Tale), plus a copy of my short story The Priceless Gift.IF YOU WANT TO WIN, YOU MUST LEAVE YOUR E-MAIL, SO I CAN CONTACT YOU!
In addition, I'm holding a contest on the Roses of Houston's Virtual Baby Shower. Just match up the candy bars to the baby related items for you chance to win an autographed copy of Anne Marie Novark's HER RELUCTANT RANCHER.
Garlic Cheddar Chicken
Prep Time: 15m
Cook Time: 40m
Ready in: 55m
Yield: 8 servings
Ingredients
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3.In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4.Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5.Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Anna Kathryn Lanier
Monthly Prizes to Win!
http://www.aklanier.com/
13 comments:
My sister makes this all the time.
Chicken Piccata
4 skinned, boned chicken breast halves
¼ C flour
¼ t salt
¼ t black pepper
2 t butter, divided
1 t olive oil
1 ½ C dry white wine divided.
2 T fresh lemon juice
2 T capers
½ C chopped fresh flat-leaf parsley
4 C hot cooked linguine
Flatten chicken breasts. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat one teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook three minutes on each side or until browned. Add ¾ C wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook two minutes. Remove chicken from pan, and keep warm. Stir in ¾ C wine, and cook over high heat until reduced to ½ C (about five minutes). Stir in one teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.
Yield: four servings.
chrisreddingauthor@yahoo.com
Yummy!! I have all the stuff, even the cheese.
I have a great recipe for sauce, do I post it here?
Yes, Mary, post it here. Thanks.
Chris looks like a great recipe. We eat a lot of chicken in my house, so this will fit right in.
One-dish chicken bake
Prep time: 10 minutes
Baking time: 60 minutes
1 pkg. (6 oz.) stove top stuffing mix for chicken
4 each boneless skinless chicken breast halves (about 1 1/4 lb. ) Cut chicken into bite sizes
1 can (10 3/4 oz.) condensed cream of mushroom / chicken soup.
1/3 cup of sour cream or milk
Stir stuffing crumbs, contents of seasoning packet, 1 1/2 cups hot water, and 1/4 cup margarine, cut-up, just until moistened; set aside.
Place chicken in a 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Top with stuffing.
Bake at 375 for 60 minutes or until chicken is cooked through.
Makes 4 servings.
Simple additions:
1/2 cup chopped nuts
1/4 cup raisins
4 oz. Can sliced mushrooms drained or fresh mushrooms
4 oz chopped onion
8 oz broccoli or cauliflower
1 small chopped apple
6 oz. Bulk sausage, cooked, drained
Add one or more pkg. stuffing crumb packet with stuffing crumbs if you so desire.
Bake the chicken first for about 25 minutes before adding the topping and then to finish baking.
I'm reposting this for Joye, she accidently posted it on my Elly Elephant blog.
I am not sure what the recipe category is for this day but I like this easy one to do. I fix a lot so I have time to read while it is cooking.
EASY PEASY MEAT DISH
Set oven to 350 degrees. In a glass baking dish place a round steak that has been cut into 4 pieces. Pour over the meat 1 can of Campbell's French Onion soup and 1 can of Campbell's Golden Mushroom soup. Add 1/2 can of water. Cover and bake for 2 hours or until meat is tender. Serve over rice.
JOYE
JWIsley(at)aol(dot)com
Here's a dinner that takes less than 15 minutes, tastes fabulous on a chilly night, uses ingredients you probably already have on hand, and is actually good for you.
Beef Tureen:
1 14-oz can diced tomatoes
1 24-oz can beef stew
3/4 tsp celery seed
1/8 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
8-10 oz frozen mixed vegetables
Drain tomato liquid into measuring cup and add water to make 1 cup of liquid. Put liquid in saucepan and add all the seasonings. Bring to a boil, add frozen vegetables and cook until they are crisp-tender. Add tomatoes and stew. Cook until heated through.
Serves 2-3 and is easily doubled.
I've also made it over a campfire by using canned mixed vegetables. In that case, use the liquid from the canned veg in place of water in the liquid. When the liquid and seasonings boil, add the veg, tomatoes and stew at the same time and cook until heated through.
Here's another dish for a chilly night which is so delicious that, if you don't tell them, no one will know it's a low calorie dish.
My husband loves this dish.
Stuffed Acorn Squash:
1 acorn squash,1 lb or slightly
over
6 oz lean ground pork or turkey (I
usually use turkey to keep down
the calories)
1/4 cup chopped celery
1/4 cup chopped onion
1/4 tsp salt
1/4 tsp curry powder
1/2 cup unsweetened applesauce
(those individual cups are just
the right size)
Dash of ground cinnamon
1 slice bread, cubed (3/4 cup)
1 T. raisins or currants (or you
can use a slice of raisin bread)
Heat over to 350 degrees. Halve the squash and remove seeds with a large spoon. Place 2 halves cut side down in a loaf pan or other small baking pan and bake uncovered for 50 minutes
Meanwhile, in a skillet cook together the pork or turkey,the celery and the onion until meat is no longer pink and vegetables are crisp-tender. If using pork, drain off fat; with turkey, there probably won't be any fat to drain.
Stir in salt, curry powder and cinnamon. Cook one minute more. Then stir in applesauce, bread cubes and raisins or currants.
Take squash from oven but leave oven on. Turn squash halves cut side up. Spoon filling into each half. Return squash to pan and then to oven and bake, uncovered for 20 minutes more. Let cool slightly as the dish will be very hot, and then serve.
Serves 2 but two squash (4 halves)can be easily cooked at the same time.
This is a dish that is great for Sunday dinner or when you have guests. I love to serve it at Christmas.
Marinated Pork Roast with Currant
Sauce:
1/2 cup soy sauce
1/2 cup sherry
2 cloves garlic, peeled and minced
1 Tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried thyme, crushed
1 4-5 lb pork loin roast
1 large plastic ziplock bag
Currant Sauce - see recipe below
Mix first 6 ingredients together to make the marinade Place the roast in a large plastic bag and set the bag in a deep bowl. Pour the marinade into the bag and close it squeezing out as much air as possible. Marinate overnight in the refrigerator, turning the bag occasionally to make sure all sides of the meat get marinated.
When ready to cook, heat the oven to 450 degrees (You will reduce this soon.)Remove the meat from the bag and place on a rack in a shallow roasting pan. Save the marinade for later.
Put the meat in the 450 degree oven - BUT - immediately reduce the heat to 325. Roast, uncovered at 325 degrees for 2 1/2 - 3 hours or until a meat thermometer registers 165 degrees. During the last hour, baste the roast with the marinade you saved. Throw out any marinade you don't use to baste as uncooked marinade will contain bacteria from the meat.
Let the roast rest for 10 minutes to let the juices reabsorb. Then slice and serve with currant sauce.
Serves 10-12
Currant Sauce Recipe: This can be made ahead and slowly reheated when ready to serve, or it can be made while the roast is resting.
1 10-oz jar currant jelly
2 Tablespoons sherry
1 Tablespoon of soy sauce
In a small saucepan over low heat, melt the currant jelly. Add the sherry and soy sauce. Stir and simmer 2 minutes.
Serve the sauce in a small pitcher set on a small plate as currants can make a nasty stain on your tablecloth.
A vegetarian favorite in our house--Taco Lentils and Rice (adapted from the Hillbilly Housewife):
Ingredients:
2 cloves fresh garlic, chopped
1/2 small onion, chopped
Olive oil for sauteing
4 cups vegetable broth
3/4 cup dried lentils, rinsed and sorted
3/4 cup brown rice (long grain, not instant)
2 TBSP chili powder
1 tsp cumin
Garnishes:
Shredded cheese
Tortillas or tortilla chips
Salsa or hot sauce
Sour cream
Jalapenos
Lettuce
Tomatoes
Saute garlic and onion in olive oil until onions are translucent. Set aside. In combine all other ingredients in a 2-quart saucepan and bring to a boil. Stir in onions and garlic. Cover pan and reduce heat to medium-low. Simmer for 45-60 minutes or until most of the liquid is absorbed. Garnish as desired.
Chicken With Sauce
6-8 chicken breasts, browned
1 can Cranberry Jelly
1 small bottle Catalina dressing
1 package Onion Soup mix(dry)
Brown chicken breasts and put in sprayed casserole dish.
Mix cranberry sauce, Catalina dressing and Onion Soup mix.
Pour the mixture over the chicken breasts and bake at 350 for 40 minutes. Enjoy.
yourstrulee(at)sasktel(dot)net
Sorry, forgot email.
tamjeang1@msn.com
Rich Autumn Pork Stew with Beer
Makes 4 servings
Ingredients
2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles
Preparation
1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
This is rich and comforting this time of year.
Deidre
deidre_durance at hotmail dot com
Congrats to Tam G. She won this week's drawing and will receive Betty Crocker's 20-MINUTE MEALS booklet – “over 20 easy, delicious recipes ready in 20-minutes or less,” as well as a a choice of a DVD (The Jewel of the Nile, Mamma Mia! or A Knight's Tale), plus a copy of my short story The Priceless Gift.
Thanks for all the delicious recipes. I can't wait to try them out. And remember, if I use on on my weekly recipe blog, you'll get an additional prize! So, there's still a chance for you to win.
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