Walnut and Rosemary Oven-Fried Chicken

Source: http://www.myrecipes.com/recipe/walnut-rosemary-oven-fried-chicken-10000001988567/

Walnut and Rosemary Oven-Fried Chicken Recipe

By Carey Published: July 30, 2012

  • Yield: 4 cutlets (4 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Source: http://www.myrecipes.com/recipe/walnut-rosemary-oven-fried-chicken-10000001988567/

Ingredients

Instructions

  1. Preheat oven to 425°.
  2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
  3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
  4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Three-Cheese Sausage Penne

Source: Brad and Gwynn Morris

Three-Cheese Sausage Penne Recipe

By Carey Published: July 30, 2012

    Source: Brad and Gwynn Morris

    Ingredients

    Instructions

    1. Preheat oven to 350.
    2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
    3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients (through salt) to pan; saute 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes.
    4. Add pasta to pan, tossing gently to coat.
    5. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in mozzarella and goat cheese; sprinkle with Parmesan.
    6. Bake at 350 for 7 minutes or until bubbly and top is browned.

    One Dish Chicken & Rice Bake

    Source: Cambell’s soup can

    One Dish Chicken & Rice Bake Recipe

    By Carey Published: July 29, 2012

    • Yield: 1 casserole (4 Servings)
    • Prep: 5 mins
    • Cook: 45 mins
    • Ready In: 50 mins

    Source: Cambell's soup can

    Ingredients

    Instructions

    1. Preheat oven to 375 degrees.
    2. Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
    3. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

    Famous Butter Chicken

    Source: http://allrecipes.com/recipe/famous-butter-chicken/

    Famous Butter Chicken Recipe

    By Carey Published: July 29, 2012

    • Yield: 4 Servings
    • Prep: 15 mins
    • Cook: 40 mins
    • Ready In: 55 mins

    Source: http://allrecipes.com/recipe/famous-butter-chicken/

    Ingredients

    Instructions

    1. Preheat oven to 375 degrees F.
    2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
    3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
    4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

    Fajita Marinade

    Source: http://allrecipes.com/recipe/fajita-marinade-i/

    Fajita Marinade Recipe

    By Carey Published: July 29, 2012

    • Yield: 2 cups
    • Prep: 15 mins

    Source: http://allrecipes.com/recipe/fajita-marinade-i/

    Ingredients

    Instructions

    1. In a large resealable plastic bag mix everything together.
    2. Add in meat (already cut)
    3. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight.
    4. Cook as desired.

    Breakfast Strata

    Source: Cathy Reinhardt (Memaw)

    Breakfast Strata Recipe

    By Carey Published: July 29, 2012

    • Prep: 30 mins
    • Cook: 30 mins
    • Ready In: 3 hrs 0 min

    Source: Cathy Reinhardt (Memaw)

    Ingredients

    Instructions

    1. In a greased 3 qt. (9x13) oblong baking dish, place 6 slices of bread. (Note: original recipe says to break up bread and spread in a 10x16x1/2" casserole dish. I use the Pyrex 3 qt. dish and do not break up the bread.)
    2. Brown sausage. Drain off excess fat. Stir in mustard.
    3. Spoon sausage evenly over bread and sprinkle with cheese.
    4. Combine remaining ingredients and pour over cheese and sausage.
    5. Allow to sit for a couple of hours or overnight in fridge.
    6. Bake at 350 for 25-30 minutes, until puffy and lightly brown.
    7. Refrigerate or freeze until ready to use. Defrost before baking.

    Meatloaf

    Source: Cathy Reinhardt (Memaw)

    Meatloaf Recipe

    By Carey Published: July 29, 2012

    • Prep: 15 mins
    • Cook: 60 mins
    • Ready In: 1 hr 15 mins

    Source: Cathy Reinhardt (Memaw)

    Ingredients

    Instructions

    1. Preheat oven to 350 degrees F.
    2. In a bowl, beat egg. Add milk and beat some more. Add bread crumbs to milk/egg mixture to soften and soak. Add onions, sage, salt, and pepper. Last, add hamburger meat and mix well.
    3. Bake for one hour at 350 degrees F.

    Deviled Eggs

    Source: http://www.foodnetwork.com/recipes/paula-deen/traditional-southern-deviled-eggs-recipe/index.html

    Deviled Eggs Recipe

    By Carey Published: July 29, 2012

    • Yield: 14 eggs (14 Servings)
    • Prep: 15 mins
    • Cook: 10 mins
    • Ready In: 25 mins

    Source: http://www.foodnetwork.com/recipes/paula-deen/traditional-southern-deviled-eggs-recipe/index.html

    Ingredients

    Instructions

    1. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
    2. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
    3. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.

    Chicken Fingers with Honey Sauce

    Source: http://www.bhg.com/recipe/chicken/chicken-fingers-with-honey-sauce/

    Chicken Fingers with Honey Sauce Recipe

    By Carey Published: July 29, 2012

    • Yield: 4 Servings
    • Prep: 15 mins
    • Cook: 11 mins
    • Ready In: 26 mins

    Servings Per Recipe 4, Calories 240, Protein (gm) 23, Carbohydrate (gm) 33, Fat, total (gm) 2, Cholesterol (mg) 49, Vitamin A (RE) 10, Vitamin C (mg) 1, Sodium (mg) 269, Calcium (DV %) 20, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet.

    Ingredients

    Instructions

    1. Cut chicken into strips about 3 inches long and 3/4 inch wide.
    2. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
    3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree F oven for 11 to 13 minutes or until no longer pink.
    4. For the sauce (optional), in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken.

    Chicken Empanadas

    Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-empanadas-recipe/index.html

    Chicken Empanadas Recipe

    By Carey Published: July 29, 2012

    • Yield: 30 empanadas (15 Servings)
    • Prep: 60 mins
    • Cook: 15 mins
    • Ready In: 1 hr 15 mins

    Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-empanadas-recipe/index.html

    Ingredients

    Instructions

    1. Preheat oven to 400 degrees F.
    2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients.
    3. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
    4. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month).
    5. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.