Garlic Lemon Chicken

I love this recipe I got from a friend years ago!  It has lots of flavor and if cooked just right, it is very moist!

What you'll need:
4 chicken breasts
1 stick of butter
1 1/2 TBSP minced garlic
1 1/2 cups bread crumbs
1 1/2 cups parmesan cheese
2 TBSP lemon juice

Start by melting a tablespoon of butter with a couple tablespoons of minced garlic. If I use fresh garlic I'll use about 4-5 cloves or you can use about a tablespoon and a half of the already minced kind. Once the garlic "wakes up" and smells very fragrant, add the rest of the butter to melt it all together. (one stick total)

Here's what it should look like once it's all melted. Take it off the stove and let it cool.  (You will be dipping the chicken in, so make sure it is cool enough to touch!)

While that cools, it's time to get your chicken ready to dip.  After trimming off the fat, put a couple pieces in a gallon size bag or between two layers of plastic wrap.  Then pound the chicken until it's about 1/4 inch thick....

Then cut it in half... this is what it should look like when it is ready to dip!

Then make a mixture of half bread crumbs and half parmesan cheese...

Then mix them together for your crumb coating.

Now, it's time to dip the chicken in the butter and then in the crumbs.  Make sure they are completely coated with crumbs to help keep them moist.  As you put them in the glass pan, roll them up and smoosh (is that a word?) them all in together. The tighter they are the better they will hold their juices!

Last, just drizzle the lemon juice over the top!

Here's what mine look like all cozy in the pan ready to bake!

Bake them @ 350° for about 45 minutes uncovered. 

I usually cut into one of the middle ones to make sure there is no pink.  

Enjoy!

Happy 4th of July!!!!

Here's a yummy treat idea you can make for your busy weekend!  It would be such a fun festive dessert to take to a bar-b-que or just make for your family!

All you need are some good strawberries, white chocolate, and blue sprinkles.  I bought the candy white chocolate from the grocery store. (not real chocolate, but dips well).  I melted it in the microwave and dipped away.  Make sure you leave some of the strawberry showing at the top to create your red layer!  These four strawberries took me less than 5 minutes!

Tip:  When melting chocolate, it will hold its shape even when melty.  Be sure to pull it out and stir even if it doesn't look like it's melted yet, because it probably is!

Enjoy your holiday weekend!

Guacamole by Fil

My hubby has nominated himself to be the "Official Family Guacamole Maker." He has been experimenting with many different combinations and amounts of ingredients and has found his favorite blend.



Here is the best combination we have found- remember everything on this list is optional if you don't like it (except the avocados)

Felipe's Guacamole
 
Ingredients
2 large Avocados (cut into little pieces)
1/2 to 1 Onion
2-3 cloves Garlic (minced)
sprinkle crushed Red Pepper
sprinkle Chili Powder
Salt (to taste)
Pepper (to taste)
1 small Tomato

Directions
Combine all ingredients in a bowl. If you like it chunky, just stir everything together. If you like it smooth, use the back of a fork to mash avocados. Enjoy with chips, tacos, enchiladas, salads, burritos etc!

How to Cut an Avocado

This all started when my sister made some guacamole when we were in college. I loved it so much I went to the store the next day to get some avocados when I realized I have no idea how to pick out a good avocado. So I called her at work and this is how the conversation went:

Chels - Thanks for calling Enterprise, this is Chelsea

Krys - How do I pick out an avocado

Chels - Squeeze it, it should be soft but not to soft. Make sure it is dark green, not light green

Krys - Thanks bye!

Chels - Bye.

I'm pretty sure the people in her office were SUPER confused! But, I ended up picking out some perfect avocados.

Continuing on with the story; I got home and realized how do I get the guacamole out? I chopped and slaughtered those avocados, two hours later I had my avocados ready for guacamole time. Since then I have learned:

1st:  Cut it in half the long way around. Twist the two halves apart.












2nd:  Hack your knife into the pit. Twist and it should come out, if your knife comes out hack harder!













3rd:  Make some slices in it, you can make long slices to go on a salad, or small slices each way to be mushed up into guacamole, or whatever you want! The possibilities are endless!

4th:  Run a spoon along the inside of the skin. It should come out nicely.




---OR---

5th: Fold the skin in half and squeeze all the yummy avocado out. If you don't care what the pieces look like this is the easiest and takes less dishes!


Enjoy with some yummy food!

7 Layer Dip (sort of)

Yummy 7 layer bean dip! OK, so maybe it's not really 7 layers, but I that's what every one calls it. 8 layer dip just doesn't sound as exciting!   I know there are a lot of versions of this, but this is my favorite way to make it.  It ALL gets eaten every time!  Just layer all the following in a 9 X 13 glass pan....

1.  One large or two small cans of refried beans mixed with a taco seasoning packet.

2.  Three large or four medium avocados mashed with salt and pepper. (or store bought guacamole)

3.  Medium sour cream

4.  About 1/2 jar of salsa

(I don't like too much since you will have tomatoes on top and a lot of salsa can make it runny)

5.  Shredded cheddar cheese

6.  Chopped up tomatoes - I only used one

(when making this, I will cut the tomato in half and then squeeze out the juice

and seeds before cutting. Again, it helps prevent it from getting too runny)

7.  Chopped up olives - I use about 1/2 the can

8.  Small handful of chopped up green onions

(or you can use a can of drained green chilis)

Serve with your favorite tortilla chips and enjoy!!

Parmesan Garlic Bread Twists

I found a recipe for Lemon Pecan Twists and thought it would be cool to turn them into Parmesan Garlic Bread Twists.

They tasted even better than I ever imagined especially when I paired them with a pasta recipe that is coming soon!

Note: I halved the recipe and it was perfect for 2 people.

Here is how to make them:


1. Thaw 12 Rhodes Rolls. Combine them all into a big dough ball.



2.  Roll out dough to be a rectangle about 24x9 inches. Divide into three equal sections (sorry the pictures are horrible).



3. Spread butter and sprinkle seasonings on the middle section. Fold over the right section and repeat the butter and seasonings.



4. Fold over the last section and seal the edges.

5. Cut into 8 bread sticks, twist and let raise 30-45 minutes on a sprayed cookie sheet or parchment paper on a cookie sheet.


6.  Cook and enjoy with some yummy pasta or pizza!









Recipe adapted from Lemon Pecan Twists

Ingredients:
-12 Rhodes rolls - thawed
-2 T butter, divided (about)
-4 T Parmesan cheese (about)
-2 sprinkles garlic powder
-2 sprinkles Italian seasonings

Directions:
Thaw rolls, combine into one large dough ball. Roll out to be a 24x9 inch rectangle. Divide into 3 sections.

On the middle section, spread half of the butter, sprinkle half of the cheese, garlic powder and Italian seasonings. Fold over one of the sides and spread the rest of the butter on the top of the folded over side. Sprinkle the remaining cheese, garlic powder and seasonings. Fold over the last side and seal the edges. Cut into 8 long bread sticks, twist and let rise on a greased cookie sheet or parchment paper for 30-45 minutes.

Cook 350 degrees for 15-20 minutes until golden brown.

Cheesecake Swirled Brownies

At last! The long awaited Cheesecake Swirled Brownie recipe. Every time I make these, they are eaten in less than a day. My sister in law even decided she was going to talk one of her kids into having these instead of their next birthday cake.


 These are super simple to make. First you want to make any brownie batter you like. I used a box mix because I didn't have much time, but you can use these brownies substituting the coconut for chocolate chips.


After that you want to mix the sugar, egg and cream cheese with a hand mixer until very creamy. It took me about 2-3 minutes on medium speed. Mixing it a little longer helps incorporate a little more air making the cheesecake part even better. After the cream cheese mixture is smooth, mix in the vanilla.

Put in most of your brownie mix in the pan, dollop your cream cheese mixture on top, then put on the remaining brownie mix. Swirl with a bamboo stick or knife.





Don't worry if it is not evenly spread out, they even out when they cook.


Cook according to brownie directions making sure the cheesecake mixture and the brownies are done. Cool completely and cut with a plastic knife for best results.




Ingredients:
-1 pan brownie dough
-1/3 cup sugar
-1 egg
-8 oz cream cheese (room temp)
-1/2 tsp vanilla

Directions:
Prepare the brownie dough and spread 3/4 of it into an oven safe pan. (I used a 7x11 inch glass pan). Mix the cream cheese, egg, and sugar together with a hand mixer until all the clumps are gone (about 2-3 minutes). Mix in the vanilla and make sure it is mostly smooth.

Dot the cream cheese mixture on top of the brownie dough. Dot the remaining 1/4 reserved brownie dough on top of the cream cheese dollops. This extra brownie dough makes the swirling look cool. Using a knife or a bamboo skewer, marble the doughs together. To do this put the skewer 1/2 way into the doughs and make a swirl design. Remember if you swirl too much it will mix in and just become light brown brownies!

Cook according to brownie directions. I usually have to add 5 minutes so the cream cheese swirls become light brown. Let cool completely in pan then cut with a plastic knife for best results.

Potato Fries

I'll just tell you right up front, this recipe is nothing spectacular. It's just a simple easy way to make potatoes. Every time I make potatoes as a side dish, I always end up asking my husband, "do you want mashed or baked?" And we usually just alternate between the two. I got sick of that, so I found some fun new ways to make potatoes, and this is one of those!

I usually use 4 regular sized potatoes for the 2 of us and we usually have leftovers. I usually just bake them in a 9 X13 glass or metal pan, but when I make more, I bake them on a large cookie sheet so they can spread out and cook evenly.

Here's what you need:

Potatoes (usually 1 1/2 - 2 med per person)

Olive oil

Grill seasoning (I use Montreal Chicken)

Here's how you do it:

Wash and cut potatoes in wedges. I find that if I cut each potato in 12 slices they cook most

evenly. Lightly toss with Olive Oil. Not much is needed, you want just enough to help them crisp up, not make them mushy. The sprinkle with the grill seasoning. I like chicken kinds on potatoes, but I've also used hamburger seasoning and they were great. Bake them @ 425° for 25-30 minutes. I usually go 30 or more so they are more crispy like french fries. Toss them at the halfway point so they don't burn.

Then serve them up with a yummy bar-b-qued hamburger and you've got yourself a yummy summer dinner!