Parmesan Chicken Bites

So I decided to try a new recipe tonight.....Parmesan Chicken Bites...

Don't they look yummy?

With some homemade sauce....

And some whole wheat pasta...

Voila! Dinner is served!

Ok...so now that you have checked the pictures out..do you want the recipe?? Here it is!

Parmesan Chicken Bites

1 clove garlic, minced

1 stick unsalted butter, melted

1 c. dried bread crumbs

1/3 c. grated Parmesan cheese

2 Tbsp. chopped fresh parsley

1/4 tsp salt ( I didn't use)

1/4 tsp garlic salt

A large pinch of Italian Seasoning

1/8 tsp black pepper

2 lbs skinless chicken breasts cut into pieces

Preheat oven to 450 degrees. In a bowl, combine minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Placed coated chicken pieces on a 9X13 pan. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Homemade Tomato Sauce (from www.kevinandamanda.com)

2 Tbsp. butter

3-4 cloves minced garlic

1 (28 oz) can crushed tomatoes

1/4 tsp sugar

1/4 c. heavy cream

salt and pepper to taste

6-8 basil leaves, chiffonaded

fresh flat leaf parsley

Melt 2 tbsp butter in saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heart to medium-low, cover and continue simmering for 10 minutes,stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well before serving.

Homemade Granola Bars

I have made this recipe several times. It is my cousin Rachel's and Muscleman and I LOVE IT! I can't seem to make enough as we eat it so fast!

3 cups oats-I use quick cooking oats
2 cups coconut
1 cup almonds sliced
1/2 cup walnuts
1 cup raisins
1/2 cup dried cherries
1/2 cup dried mixed berries-I use the blueberry, cranberry, cherry mixture
1/2 cup flour
1/2 tsp salt-which I don't do
3 eggs slightly beaten
3/4 cup honey
1/3 cup oil
1/2 cup sunflower seeds
Sprinkle first 4 ingredients into a large roasting pan or jelly roll pan. Bake 18 minutes at 350. Stir once during baking. Cool. Combine rest of ingredients. Mix well and stir in oat mixture. Mix well. Press into at 15 1/2x10 1/2x1 pan or I use a jelly roll pan. I use a measuring cup and press down the mixture really well in the pan. If the mixture is not pressed down well the granola bars may fall apart. Bake 20 minutes. Cut into bars wrap in foil. Keeps 3 weeks. Can substitute: dried peaches,dates,apricots,choc. chips, pineapple, pecans.

Marsala Chicken-and-Mushroom Casserole

Today I found this recipe in my Rachel Ray magazine. I decided to try it this evening and it is pretty yummy and easy!

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Chicken Spaghetti

Another of my favorite cookbooks is one from my hometown, Fairfax Heritage Cookbook. I LOVE IT and use so many of the recipes out of it.

Here is one of my favorites.

2 whole or chicken parts, totaling approx. 5 lbs. ( I used 3-4 chicken breasts and that was it)
12 oz. spaghetti
1 1/2 to 2 c. broth (reserved from the cooking of the chicken and then the spaghetti)
1 can cream of mushroom soup
1 medium onion, chopped
1 lb Velveeta cheese, chunked
1 stick butter

Boil and debone chicken. Reserve the chicken broth. Cook the spaghetti in the chicken broth according to the package directions. Drain and reserve the chicken spaghetti broth. While the spaghetti and broth is hot, add the chicken, cheese, soup, onion and butter. Mix together in a large bowl very well. Making sure the spaghetti and broth is hot makes it easier for the butter and cheese to melt!! Place in a 9X13 pan and bake for 30 minutes and 350 degrees.

This recipe is good to mix up the night before baking or freeze ahead to have on hand for easy fixing! Very easy and so good!

(recipe by L.Smith)

Spanish Chicken

4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1/4 chopped green pepper ( I didn't use this)
1 garlic clove, minced
1 can diced tomatoes undrained
1 cup water
3/4 c. uncooked rice
2 teaspoons chicken bouilion granules
1 tsp chili powder
1/8 tsp ground cinnamon
1/8 tsp ground cumin
1/8 tsp pepper
1/2 c picante sauce
1/2 c shredded cheddar cheese
1 can sliced ripe olives, drained

In large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouilion and seasonings. Bring to a boil. Pour into a greased 11 in X 7 in X 2 in baking dish, top with chicken.

Cover and bake at 350 degrees for 35-40 minutes or until rice is tender. Uncover, spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

I found this recipe on www.allrecipes.com. It is really tasty!

Brenda's Beef Stew

I made this recipe from my "Time to Eat at Crybaby Farm" cookbook. I tweaked it just a bit though...here is how I made it:

3 stalks of celery chopped
2 carrots chopped
4-5 baby red potatoes cubed
2 cans of corn
2 cans of green beans
2 cans tomato soup
1 can stewed tomatoes
2 lb stew meat
3 tbsp. corn starch
salt and pepper, to taste
a dash of savory seasoning
a dash of dried parsley flakes

Do not drain canned vegetables. Cut up fresh vegetables. Mix all ingredients together. Bake covered at 325 degrees for 5 hours.