Sunday, September 17, 2006

1 package pre-cooked breaded chicken cutlets (4 patties)
1 jar tomato sauce (we like prego)
1 bag of shredded mozzarella cheese (med size)
Assorted Spices - garlic, oregano, basil, pepper
1 lb spaghetti

In a square baking dish (9X9 or smaller) place a thin layer of tomato sauce. Then place chicken over sauce, sprinkle cheese over chicken, and then add more sauce on top of cheese, then add more cheese, then more sauce, and finishing with cheese.  Sprinkle on assorted spices, to your personal taste.  Bake in oven at 350 degrees for 30 minutes.  While chicken is baking, cook spahgetti. 

When everything is ready, I put the spaghetti on the plate, then top it with a piece of chicken and sauce.

Makes four servings.

Thursday, January 12, 2006

Take a whole raw chicken and plop it in a 4.5qt or 5qt crockpot (or 2 smaller chickens in a 7qt crockpot), add 1/4 cup water just to get some steam going, cook on high for an hour, then turn it down to low and leave like that until the chicken(s) is(are) thoroughly cooked (could be anywhere from 3-6 hours, depending on the size of the chicken, whether you did one or two, and how big it is/they are).

Remove chickens, allow to cool until they can be handled without scorching yourself.

Remove all meat, store for a later use of your choice.  Put everything else back in the pot, fill with water, add veggies for extra flavor if you like (I usually don’t), cook on low for 24 hours, giving it a little stir when you feel like it (can go overnight without stirring).  Strain stock, refrigerate until cold (will be gelatinous, as most good stocks are when cold, due to collagen from the joints), remove the fat that rose to the top and store in the freezer in a Ziploc baggie or a small container (can be used to make a roux later for the best gravy ever).

Freeze until ready to use - some people I know freeze stock in ice cube trays for when they only need a little, but I generally don’t go smaller than a pint because I usually don’t need less than that.

Friday, October 22, 2004

4 boneless, skinless chicken breasts
1c. fresh grated parmesan cheese
1T Italian seasoning

1 package (12oz.) frozen chopped spinach, thawed and squeezed dry
1 clove garlic
1 green onion/scallion, chopped fine
S&P
1T butter or oil
1T flour
milk

Mix Italian seasoning and parmesan. Pat chicken breasts dry, roll in cheese mixture to coat, place in baking dish or on baking sheet. Reserve any leftover cheese mixture

In a pan, saute the garlic and onion in garlic/oil. Add flour, mix to a paste. Add milk in small amounts until it reaches a bubbly consistency (maybe 1/2 c). Stir in spinach, mix thoroughly, add S&P to taste.

Spoon spinach mixture equally over chicken breasts, sprinkle remaining cheese mixture over spinach, bake at 350*F until done (depends on the thickness of the chicken - I leave mine in for 27 minutes and they come out perfect).

Thanks Kat.

Friday, March 19, 2004

CHICKEN SAUTE WITH OLIVES AND PLUM TOMATOES

Spoon some of the sauce over noodles that have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.

2 1/2 tablespoons olive oil
2 6-ounce skinless boneless chicken breast halves
3 tablespoons chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 1/2 cups seeded diced plum tomatoes
1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives

Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; saut� until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; saut� 2 minutes. Add garlic; saut� 1 minute. Add tomatoes; saut� until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.

Makes 2 servings; can be doubled.


Bon App�tit
April 2001

30-Minute Main Courses

Tuesday, December 30, 2003

(These are really good and you can control the spiciness)
1 c. taco salsa
� c. French dressing
� c. barbeque sauce
1 tsp. Worcestershire sauce
� stick butter, melted
1-4 tsp. cayenne powder (to taste)
1 lb. Chicken wings (I�m just assuming 1 lb. here, mom uses a large bag of frozen ones)

Fry the wings in shallow oil for about 10 minutes on each side.  Drain well and set aside.  Mix together all the sauce ingredients.  Dip the wings in the sauce and place in a shallow baking dish.  Pour the leftover sauce over the wings.  Bake at 425 for 20-25 minutes.

{via Kathy}