Tasty Tuesday Chicken Strips!

Donna sent me this one and I tried it out last night. It's fabulous!

Uncle Bill's Chicken Strips better than McDonald's

DONNA COOKS Recipe Collection Prep Time: 10 Minutes Cook Time: 15 Minutes Ready In: 25 Minutes Servings: 8

"Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too."

Ingredients:

2 pounds skinless, boneless chicken breast halves 2 eggs 6 tablespoons buttermilk 1 1/2 cups dried bread crumbs 1/3 cup grated Parmesan cheese

1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 teaspoons dried dill weed 1/3 cup butter, melted

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
3.	Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

The staff of life

There was a time when I didn't buy bread at all, I made it. This is a recipe I developed back in the days when I had the time to do it, (before children and horses and romance novels) and I made it at least once a week.

My, how times have changed! Not only do I buy bread now, but I probably shouldn't be eating it at all. However, homemade bread is one of the joys of life which must be partaken of now and then. Making the pumpkin bread got me in the bread-baking mood, and in the course of one week, I've made three different kinds.

The pumpkin bread didn't last twenty-four hours. This bread may last longer depending on your homemade bread deficit level. The trick is to keep from eating all of it at once.


Whole Wheat Bread

Mix together in large bowl and let stand until foamy:

1/2 cup warm water
1 tbsp brown sugar
1/4 tsp ginger
2 pkgs yeast

Then stir in:

1 egg
1 3/4 cup warm milk
3 tbsp melted butter
1/2 cup honey
1 tbsp salt
1 cup whole wheat flour

Add 5 to 5 1/2 more cups of whole wheat flour one cup at a time, stirring in the first 4 and kneading in the rest until you have a smooth, non-sticky dough. Place in greased bowl, cover, and let rise until doubled in bulk.

Knead dough and shape into two loaves. Let rise in greased pans until nearly doubled in bulk. Bake at 350 for 45 min. If you make smaller, individualized loaves like the two in the picture, you can make 8 of them and you only need to bake them for 30 min.

And, yes, the arrangement of the bread in the photo was deliberate!

Pumpkin Bread!

I'm baking the bread as I write this blog, and let me tell you, very few things in this world smell better than this bread when it's baking. Man oh man, does it smell heavenly!
This is one of Mikey's favorite things (next to Kalamata Olive bread) so I'm making it for him before he goes back to college next weekend. It's also a huge favorite with the gang I go to the lake with.

I got the original recipe for this from The New Book of Favorite Breads from Rose Lane Farm cookbook. I've modified it slightly and made it my own. Enjoy!


















Pumpkin Bread

Combine and allow to stand until foamy:

1/2 cup warm water
1 tsp sugar
1/4 tsp ginger
2 pkgs dry yeast

Then add:

3/4 cup warm milk
1/2 cup brown sugar
1/2 cup soft butter
1 1/2 tsp salt
1 tsp cinnamon
1 cup canned pumpkin
1 cup flour

Mix well and add another four cups of flour, one cup at a time, kneading in more flour if necessary to make a soft, non-sticky dough. Let rise in greased bowl, covered, until doubled in bulk.

Punch down and knead dough until elastic and then cut into six equal portions. Roll each portion into a rope about 16 inches long. Braid ropes into two loaves. Place braids longways on large greased cookie sheet. Cover with a dish towel and allow to rise until double in size and a fingerprint on the dough stays put and doesn't bounce back.

Bake 35 min at 350. Remove from oven and brush with milk or evaporated milk. Return to oven for another 10 min.

Be sure to take a stick of butter out of the fridge to let it soften up while the bread is rising and baking. Trust me, you're gonna want it!

Tasty Tuesday Berry Crisp!

I got this recipe from a friend years ago, and it's a great favorite with my guys. You can make it with any kind of berry you like, or you can use apples. I've done it with blueberries, blackberries, and wild raspberries, and it's always good!

Berry (or Apple) Crisp

1 cup flour
3/4 cup sugar
1/2 cup butter
1/8 tsp salt
1 tsp cinnamon (divided)
2 cups berries
1 Tbsp cornstarch
1/4 cup brown sugar

Place fruit in a large square or round baking dish, sprinkle with brown sugar, 1/2 tsp cinnamon, and cornstarch and toss. Blend butter, sugar, flour, 1/2 tsp cinnamon, and salt with pastry cutter. Spread over fruit and sprinkle with cinnamon. Bake at 375 for 1 hour.

Manicotti Italian Casserole!

Manicotti Italian Casserole

Submitted by Diva Donna Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 8

"Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy!"

Ingredients:

1 pound rigatoni pasta 1 pound ground beef 1 pound Italian sausage 1 (8 ounce) can mushrooms, drained

2 (32 ounce) jars spaghetti sauce 1 1/2 pounds shredded mozzarella cheese thinly sliced pepperoni

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
3.	Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
4.	Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Tasty Tuesday Chicken Florentine!

It's time for another recipe! I had some cream, chicken, Locatelli cheese, and spinach on hand, so I put my own spin on a classic. The guys gave it two thumbs up!

Chicken Florentine

Ingredients: 
2 boneless skinless chicken breast halves, butterflied, then cut into pieces and pounded flat.
1/2 cup flour
2 tbsp olive oil
2 Tbsp butter
2 garlic cloves, minced
1 10 oz bag of fresh spinach
1 cup heavy cream
1 cup grated Pecorino Romano cheese (Locatelli)
salt
pepper
garlic powder

Egg noodles cooked according to package directions. (about 1/3 of a one pound bag)

Directions:
Prepare chicken pieces as above. Sprinkle with salt, pepper, and garlic powder, then place in a bowl with a tight-fitting lid, add flour and shake it until chicken is coated with flour. Heat olive oil in skillet over medium high heat. Add garlic and cook just until it starts to change color--not browned. Remove garlic. Add butter to skillet. Place floured chicken in skillet and cook until golden brown on all sides. Remove chicken and add spinach to skillet. Saute until the spinach is wilted. Then add cream and reserved garlic and heat until bubbling. Add the chicken and grated cheese and cook about two minutes more. Season to taste with more salt, pepper, and garlic powder. Add cooked noodles, toss gently, serve, and enjoy! Makes about three or four servings.

Tasty Temptions

This is that recipe that I made a while back and couldn't taste.
However, I can taste it now, and, trust me, it's VERY good!

Chicken Piccata

1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, butterflied, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided
1 clove garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes

Noodles or pasta of choice, cooked as directed

Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.

Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.

Add cooked pasta or noodles to the skillet just before serving and toss to coat. Makes 2-3 servings.