This is one of the few diary recipes I can’t completely get rid of. We eat it maybe twice a year with pasta or pasta sauce.
The Players
3-4 tablespoons butter (or in our case Earth’s Balance Natural Spread)
1/4-1/2 teaspoon garlic powder
1 baugette
1 bag shredded mozzarella cheese
The Fun
Preheat Oven to 350 degrees.
Slice Baugette.
Mix the butter and garlic powder.
Butter the pieces of bread.
Top with Cheese.
Bake for 10-15 minutes or until cheese is bubbly.
Posted in Chicken on March 16, 2011
When Joe and I first got married, I used to scour the cookbooks I received as gifts for recipes that sounded like they were doable with my limited cooking skills. The Betty Crocker cookbook became on of my favorites to try recipes from. Early on, I discovered the Crunchy Garlic Chicken recipe and it has stuck around over the years. The chicken stays moist, while the outside has a crunchy, garlic flavor.
Ingredients:
2 tablespoons butter or margarine, melted
2 tablespoons milk
1 tablespoon fresh chives, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder, smashed or 2 fresh garlic cloves, smashed
2 cups corn flakes, crushed, about 1 cup
3 tablespoons fresh parsley, chopped
1/2 teaspoon paprika
6 boneless skinless chicken breast halves, about 1 3/4 lbs
2 tablespoons butter or margarine, melted
I use olive oil in place of butter and rice milk in place of regular milk. I also have never used fresh chives and use dried parsley.
Directions:
1. Heat oven to 425°F degrees.
2. Spray rectangular pan (9x13x2-inch) with cooking spray.
3. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
4. Mix crushed cereal, parsley and paprika.
5. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
6. Place in pan.
7. Drizzle with 2 tablespoons butter.
8. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
We like to eat it with mashed potatoes and green beans, but it would be a good main dish for a variety of side dishes.
Enjoy,
I really like Pesto, but I do not always have fresh ingredients. However, this time of the year, basil is abundant, so I like to make pesto and then freeze it in an ice cube tray. This allows me to pull out a few cubes based on how many I am cooking for and to make a quick and easy dinner during the work week. The recipe itself is not hard, and I do not include any dairy ingredients (many pesto recipes contain parmesan).
The Players
3 cups basil leaves
1 cup pine nuts
6 cloves garlic
3/4 cup olive oil
sea salt to taste
The Game
1. Place basil and pine nuts in a container. Press garlic cloves through a press and add to the container.
2. Add olive oil 1/4 cup at a time using an immersion blender to mix the ingredients. You might prefer more or less oil, so adjust the recipe accordingly.
Mix to desired consistency.
3. Use immediately or freeze in an ice cube tray for later use.
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