Baked Herb-Breaded Chicken

Baked Herb-Breaded Chicken

1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried chives
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
3 Tablespoons flour
1 Tablespoon vegetable or corn oil

Preheat oven to 400 degrees.

Combine the parsley, basil and chives in a small bowl.

Combine the cornmeal and cornflakes on a sheet of wax paper; add ½ of the herb mixture.

Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.

Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.

Heat the oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10 minutes, or until cooked through.

Serve with bleu cheese dressing drizzled over or with mashed potatoes and gravy!

Serves 4

Chicken Enchilada Roll-Ups

Chicken Enchilada Roll-Ups
By: Rival Crock-Pot Stoneware Slow Cooker

1 ½ lb boneless skinless chicken breasts, or boneless skinless chicken thighs (if you prefer dark meat)
½ cup plus 2 Tablespoons flour, divided
½ teaspoon salt
2 Tablespoons butter
1 cup chicken broth
1 small yellow onion, diced
¼ to ½ cup canned jalapeno peppers, sliced
½ teaspoon dried oregano
2 Tablespoons cream or milk

6 flour tortillas (7 or 8 inches)
Shredded cheese, sour cream and sliced olives if desired

Cut each chicken breast into 2 or 3 strips. Combine ½ cup flour and salt in Ziploc bag. Add chicken strips and shake to coat evenly. Melt butter in large skillet over medium heat. Remove chicken from bag and shake off excess flour. Brown chicken strips in batches 2-3 minutes per side. Place chicken into Crock-pot slow cooker.

Add chicken broth to skillet and stir in any browned bits. Pour broth over chicken in the Crock-pot. Add onion, jalapeno peppers and oregano. Cover and cook on Low 7-8 hours or on High 3-4 hours until done.

Combine remaining 2 Tablespoons of flour and cream/milk in small bowl; stir to form paste. Stir into chicken mixture, cook on HIGH until thickened.

Spoon chicken mixture in center of flour tortilla. Top with cheese and any other toppings that are desired. Fold up tortilla and serve.

Serves 6

"Thanks, Victoria, for this wonderful recipe!"

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Banana Cream Puffs

Banana Cream Puffs
By: Rosanna Thomas

Cream Puffs:
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

Banana Cream Filling:
1 box (3.4 oz) vanilla pudding mix
1 ½ cups whole milk
8oz Cool Whip, thawed
1 cup miniature marshmallows
2 ripe bananas, sliced

Whisk pudding mix and milk. Lightly mix in cool whip. Add marshmallows and banana slices; mix well.

Fill each cream puff with banana cream filling. For fun, melt 4 oz semi-sweet chocolate with 2 Tablespoons butter and drizzle over filled cream puffs.

Makes 30 cream puffs

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

2 cups cooked chicken, chopped
1 1/3 cups mayo
1 ½ cup shredded Swiss cheese
2/3 cup finely chopped almonds
2 Tablespoons dry parsley (or ½ cup fresh)
½ cup green onions, finely chopped
4 teaspoon fresh lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasoning as needed. Chill, covered, in refrigerator at least 30 minutes.

Cut top third of puff almost through, leaving hinge. Fill each puff with 1-2 teaspoons of chicken mixture. Place on baking sheet lined with tin foil. Bake at 350 degrees for 5-10 minutes until warm and bubbly. Serve immediately. Store leftovers in fridge for up to 5 days.

Pate a Choux (Cream Puff):
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

All-American Potato Salad

All-American Potato Salad
From: Cook’s Country June/July 2006 Issue

2lb Yukon Gold or Russet potatoes, peeled and cut into small cubes

1 ½ teaspoon salt, divided
3 Tablespoon dill pickle juice (divided), plus ¼ cup finely chopped dill pickles
½ Tablespoon yellow mustard
¼ teaspoon black pepper
½ teaspoon celery seed
½ cup mayo
¼ cup sour cream
¼ cup small red onion, finely chopped
1 celery rib, chopped fine

2 hard-cooked eggs, peeled and cut into small dice

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.

Drain potatoes, then spread on baking sheet lined with tin foil. Mix 2 Tablespoons pickle juice with the mustard. Drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate 30 minutes.

Mix remaining Tablespoon pickle juice and all other ingredients, except eggs. Toss in cooled potatoes, cover and refrigerate until well chilled, at least 30 minutes. Gently stir in eggs right before serving.

Serves 4-6

Snowball Cookies

Snowball Cookies

2 cubes butter (1 cup)
½ cup sifted powdered sugar (plus extra for rolling)
2 cups flour
2 cups ground nuts (I prefer 1 cup almonds and 1 cup cashews; unsalted)
1 teaspoon Madagascar vanilla
1 teaspoon water
¼ teaspoon salt

Cream butter and sugar together in an electric mixer; add other ingredients.

Line baking sheet with parchment paper. Form dough into balls. Cool in refrigerator for 30 minutes.

Preheat oven to 325 degrees. Bake for 15-20 minutes. Cool completely, then roll in powdered sugar.

Yields about 30 cookies

Lamb Meatloaf

Lamb Meatloaf

*I watched a tip on a cooking show the other day that mentioned the best meatloaves have great flavor from 2 meats; ¾ lb ground beef (for the flavor), and ½ lb ground pork (for the fat). However, I found that the best meatloaf is made with ground lamb! Flavor and fat from just one type of meat!!!

2 beaten large eggs
2 Tablespoons milk
2/3 cup fine dry bread crumbs
¼ cup finely chopped yellow onion
1 Tablespoon dried parsley
1 teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
2 large cloves garlic, minced (pre-made roasted garlic is best)
1/8 teaspoon black pepper
¼ cup tomato sauce
1 ½ lb ground lamb

Topping:
½ cup catsup
½ cup brown sugar
1 teaspoon yellow mustard

In a bowl combine eggs and milk; stir in bread crumbs, onion, garlic, parsley, salt, oregano, basil, tomato sauce and black pepper. Add ground lamb; mix well. Lightly pat mixture into 8x4x2 loaf pan.

Bake at 350 degrees for 1 ½ hours. Mix topping ingredients in a small bowl and spoon over top of meatloaf in the last 10 minutes of cooking. Remove from oven and let stand for 10 minutes before slicing and serving.

Serves 6

Blueberry Yogurt Cake

Blueberry Yogurt Cake
By: Diana Rattray

3 large eggs
8 oz blueberry yogurt (note: if using plain yogurt add 1/4 cup granulated sugar)
¼ cup frozen orange juice concentrate, thawed
1/3 cup canola oil
1 white cake mix (preferably with pudding in the mix)
16 oz frozen blueberries

Grease and flour a 10-12 cup Bundt or tube cake pan. Heat oven to 350 degrees.

In a mixing bowl with an electric mixer beat together eggs, yogurt, orange juice concentrate, and oil. Slowly beat in cake mix. Continue beating on high speed for 2 minutes. Stir in blueberries. Batter will be lumpy. Spoon into prepared cake pan.

Bake 50-60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.

If desired drizzle a powdered sugar glaze over top of warm cake. Serve with whip cream or vanilla ice cream.

Zucchini Spice Bread

Zucchini Spice Bread
By: Mary Bodor

Nonstick cooking spray
1 large zucchini (1 ¾ cups)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees

Lightly coat a 9x5x3 inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (or in a food processor with grater attachment); set aside.

In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, approx. 1 hour. Cool in pan 10 minutes; invert onto a wire rack, then Reinvert, top side up. Cool completely before slicing.

Serves 12