Tag: Recipe

This is a super simple recipe that has four ingredients, and one of my favorites!

• 2lbs of boneless chicken breast
• 2 eggs
• 1/3 container of Progresso Italian bread crumbs
• Vegetable oil

Start with 2lbs of boneless chicken breast

Don’t forget the Progresso Italian bread crumbs,
and scramble up your egg until the eggs are frothy.

Slice your chicken breast up into chicken

tender size pieces, or buy pre-cut chicken tenders.

I use a filet knife and that works like a dream.

Put your tenders, a couple at a time, into the egg

mixture make sure they are covered. Next roll your tenders all around

in the bread crumbs until they are also completly covered, then set aside

Now your chicken tenders are ready to fry.

Heat your veggy oil on medium high, but watch your oil so it doesn’t get too hot.

Through out your frying process you may need to turn it down a bit,

so that the oil doesn’t get too hot, and also because you may have bread crumbs

at the bottom of your pan and you don’t want them to burn either.

As you are frying up your tenders slide them into a

pre-heated 200 degree oven. This will

keep your tenders warm, but won’t dry them out.

Now you are ready for dinner. Not only did we have our favorite tenders,

(which by the way also taste fantastic with a little fresh lemon squeezed on them)

but we also had steamed broccoli, and Pasta With Garlic Cream . It can’t get

any easier, or taste any better.

1. Steam the broccoli for about 3-5 minutes or until the crispness that you prefer.
2. Meanwhile heat oil in a fry pan and over moderate heat saute the garlic until golden.
3. Stir in the lemon zest.
4. Put broccoli in a bowl pour the garlic and zest over it and serve immediately.

This turned out fantastic!! We loved it! It’s super easy especially if you have a bread maker or use a pre-made crust. It’s not your typical pizza… It’s more like something you would have at California Pizza…its very gourmet. As you can see by the picture I am not the best at rolling out pizza dough but nevertheless it turned out great. I actually like to make up the garlic spread and use it on other things like crackers and for a veggie dip! Excellent!! 

• 1 1/8 cups water (70 to 80 degrees F)
• 2 tablespoons olive or canola oil
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons sugar
• 3 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 3 cups bread flour
• 2 teaspoons active dry yeast

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer.
2. Select the dough setting (checks dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Divide in half.
5. Shape each into a ball.
6. Using a rolling pin shape your crust to fit your pizza pan, and to your desired thickness.
7. Place your crust on a greased pan.
8. Cover and let rise in a warm place for 40 minutes or until doubled.
9. Bake for three minutes on 350 then add toppings

• 4 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 cloves garlic, mashed (I used a garlic press)
• 1 cup cooked chicken, diced (I used my George Foreman Grill on the chicken breast and coated them in McCormick’s Montreal Chicken Seasoning they I did two breast for 7 mins)
• 1/2 cup red onion, cut in rings
• 1/2 cup mushroom, sliced (I used canned)
• 1 cup mozzarella cheese, part skim milk, shredded (I used Kraft Italian blend)
• 3 tablespoons parmesan cheese

1. Mix together the cream cheese, sour cream and mashed garlic until smooth. (Mix very well)
2. Spread on the pizza crust.
3. Top with the chicken, onion, mushrooms and cheese, or your desired toppings.
4. Bake for 15-20 minutes or until the crust is done and the cheese is melted.
5. Top with parmesan cheese.

• 1 lbs. ground beef
• 1 onions diced
• 4 clove garlic minced
• 1 tsp. salt
• ¼ tsp. pepper
• 1 can tomato soup
• 1-1/2 cup water
• ½ cup uncooked white rice
• 4 cups shredded cabbage

Directions:

1. Preheat oven to 350 degrees
2. Chop onion and mince garlic and set aside
3. To a large skillet brown beef and drain the grease.
4. Next add in onion, and garlic together cook until the onion is tender.
5. Mix in tomato soup, salt, pepper, water and rice.
6. Bring to a boil and simmer for 20 min mix in cabbage
7. To a greased baking dish add in mixture and bake covered at
8. Cover and bake for 1 hour.

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• 2 boneless skinless chicken breasts
• 1 onion
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 3 1/2 ounces queso fresco, crumbled (or sub. feta cheese)
• 12 corn tortillas
• oil (for frying) 
• salt and pepper (to season)

Directions:

1. Bring saucepan of water and chicken to boil.Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
2. Remove from pan.
3. After chicken has cooled, shred with 2 forks and set aside.
4. Chop onion and mince garlic.
5. Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
6. Mix in chicken and season with salt and pepper.
7. Remove from heat and add in cheese.
8. Mix well.
9. Soften tortillas in the hot grease for just a few seconds on each side. This makes the tortillas much easier to work with
10. Heat frying oil until small piece of tortilla floats and bubbles.
11. Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
12. I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
13. Turn flautas frequently, cooking 2-3 minutes or until golden.
14. Drain on paper towels and serve with sour cream and salsa, if desired.

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