Tasty Tuesday - Bruschetta Chicken

*This recipe was originally found at Bruschetta Chicken www.food.com & tweaked a bit by yours truly

I really need to work on my photography skills. This pitiful picture absolutely does NOT do this recipe justice. This recipe has become a family favorite - and is perfect for summer tomatoes!!

Ingredients

1 lb. boneless, skinless chicken breast   **(I used chicken breast halves)

1 large egg, beaten

1/2 c. Italian Panko Crumbs

3 tbsp. extra virgin olive oil  (to cook the chicken in) **vegetable oil is pictured but EVOO is best

3 tbsp. extra virgin olive oil  (to be used in the bruschetta)

2 tbsp. balsamic vinegar

2 tbsp. chopped fresh basil

1/8 tsp. garlic powder

1/8 tsp. onion salt

1-2 tomatoes, chopped

salt & pepper to taste

shredded mozzarella cheese  (to be used for topping)

Directions

*Whisk together 3tbsp. of olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with salt and pepper, to taste. Allow to sit and marinate for at least 15 minutes, stirring occasionally.

*Dip each piece of chicken into the egg and then press into the panko crumb mixture to coat.

*Heat the oil over medium heat in a large sauté pan or skillet.

*Place the chicken in the pan and cook for 5-7 minutes on each side, or until chicken is no longer pick in the center, and has a golden brown color.

*Reduce the heat to low, leaving the chicken in the pan. Spoon the bruschetta over the chicken and top with mozzarella cheese. Cover the pan and cook just long enough for the cheese to melt.

*Serve the chicken with a side of veggies or salad and ENJOY!!

(again - the pictures just don't do this recipe justice. This was AWESOME! You will not be disappointed.)


Share some of your favorite go-to chicken recipes in the comment section below.

Tasty Tuesday: Crock Pot Potato Soup

 This potato soup is so EASY and everyone in my family 

(even my super picky Lillian) loves it!!

Ingredients:

1 30 oz. bag of frozen, diced hash browns

1 32 oz. box of chicken broth

1 10 oz. can of cream of chicken soup

1 8 oz. package of cream cheese (do NOT use fat free)

Bacon bits

1 package of dried Ranch dressing mix

Shredded cheddar cheese

Salt & pepper to taste

Directions:

• Add frozen hash browns to a crock pot sprayed with non-stick cooking spray
• Add in chicken broth, cream of chicken soup and small handful of bacon bits
  
• Cook on low for 7-8 hours
• An hour before serving - add in cream cheese (cut into small cubes) and the packet of dry Ranch dressing mix
  
• Mix a few times, while cooking, to get the cream cheese mixed in well
• Top with cheddar cheese and bacon bits (to taste) when ready to serve!!
  

I like to serve this soup with salad and Pillsbury honey crescent rolls!

Enjoy!!

Tasty Tuesday: Mama's Meatloaf

recipe found at www.comfyinthekitchen.com

Ingredients

Glaze:

3/4 c. ketchup

1/3 c. brown sugar

1 Tbsp. lemon juice

1 tsp. mustard

Meatloaf:

1.5 lbs. ground beef

1.5 c. plain bread crumbs

1/4 c. chopped onion

1/3 c. prepared glaze

1 egg

2 Tbsp. lemon juice

Directions:

1. Preheat oven to 350 degrees

2. Combine all of glaze ingredients and set aside

3. Combine meatloaf ingredients and 1/3 c. of prepared glaze

4. Shape in a loaf pan (or an 8x8 casserole dish will suffice) & bake for 1 hour

5. Pouf off fat & cover with remaining glaze and bake for an additional 15 minutes

I like to serve meatloaf with mashed potatoes and the Candied Carrots featured in January 20th's Tasty Tuesday or sweet peas and a roll.

Tasty Tuesday - Candied Carrots

***I promise to work on my picture quality :)

 

Our family loves these carrots. They are super easy and taste SOOO good! They make the perfect side dish. I like to serve these with pot roast, mashed potatoes & green beans. The kiddos love these!!

 

 

 

Ingredients:

1 pound baby cut carrots

2 tablespoons of diced butter

1/4 cup packed brown sugar

1 pinch salt

1 pinch pepper

*additional brown sugar and white sugar to season to taste

 

Directions:

1. Place carrots in a pot of salted water and bring water to a boil. Reduce heat to a high simmer (I do medium-high, your stove may be better behaved than mine!) Cook 20 - 30 minutes. Do not let the carrots get mushy.

 

2. Drain the carrots.

 

3. Reduce heat to its lowest setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper.

 *We like our carrots sweet - so I also add a few pinches of regular sugar here and a few more pinches of brown sugar.

 

4. Cook for an additional 3 to 5 minutes - until sugar is bubbly. Serve!!



Tasty Tuesday: Michelle's Meaty Chili

I adapted this recipe from another recipe I found online. (Not certain of source). Over the years I have made my own tweaks – and we love it. The kids love chili night; and, best of all, it makes fantastic left-overs.

*please excuse my poor quality photography

Michelle’s Meaty Chili

Ingredients

2 lb. ground beef (I use the 97% fat free) *I have also used turkey. It tastes great also

½ onion, diced

1 jar dark red kidney beans, drained and rinsed

1 jar light red kidney beans, drained and rinsed

1 jar tomato sauce

1 16 oz. jar of salsa (the salsa pictured came from Aldi – and is the best!)

1 packet chili seasoning (we use mild, you can go as hot as you like)

Few dashes of salt and pepper
*If you feel this is too dry, try adding extra tomato sauce or salsa

To garnish:

Cheddar cheese

Sour cream

Tortilla strips

Directions

Brown meat and onions over medium-high heat til cooked through

Drain grease from meat and return to stove top

Add in tomato sauce, salsa, drained and rinsed kidney beans, chili seasoning and a few dashes of salt and pepper.

Give it a good stirring – and bring back to a boil.

Cover and reduce heat to medium-low or low and simmer for at least one hour.
Garnish & serve. 

Tasty Tuesday - Crescent Chicken

Feb. 25, 2014

 

Crescent Chicken

Credit: Recipe found at www.comfyinthekitchen.com

Ingredients:

• 1 (8 or 6 count) package of refrigerator crescent rolls (Use the Big & Flaky kind)
• 2 cups chopped cooked chicken (I use an already cooked rotisserie chicken from the deli in our local grocery store. I pull the skin off, pull the meat from the bones & chop it up)
• 1 cup shredded cheddar cheese
• 1 large can of cream of chicken soup (I use the Family Size can)
• 1 soup can of milk (judge to your taste how much milk to use. The recipe calls for one full can – but I usually use ½ to ¾ can)

Directions:

• Preheat oven to 350°
• Prepare soup using milk and set aside. Combine chicken & cheese and set aside
• Separate crescent rolls
• Spoon chicken and cheese into each crescent; roll and seal to enclose filling
• Place in a 9x13 baking dish
• Pour soup over the rolls
• Bake at 350° uncovered for 30 mins. (I always take a peek around the 25 minute mark to make sure the rolls aren’t starting to burn. My oven tends to bake things too quickly)

I serve this with mashed potatoes & green beans or peas. It’s a family favorite!!

Check out www.comfyinthekitchen.com for more awesome recipes!!

Enjoy!!