Baked Parmesan Tenders

Ingredients:

1 pound chicken tenders

2 cups Italian breadcrumbs

1/2 cup Parmesan cheese

1 tablespoon Italian seasoning

2 eggs, beaten

1/3 cup milk

1. Preheat over to 350 degrees. Line baking sheet with foil and spray with non-stick spray.

2. Combine beaten eggs and milk in medium bowl. Combine breadcrumbs, cheese and seasoning in large bowl.

3. Dip each tender in the egg/milk mix and then toss in breadcrumbs.

4. Place on baking sheet and bake for 30-40 minutes or until chicken is no longer pink in center and juices run clear.

Chicken Chili

Ingredients:

1 pound ground chicken

1 medium onion

1 green pepper

1 can kidney beans

1 can whole stewed tomatoes

6 ounce can of tomato sauce

1 small can chopped jalapenos (omit for mild chili)

1 1/2 cup water

1 packet of chili seasoning

1 teaspoon of cayenne pepper (omit for mild chili)

1 teaspoon salt

1/2 cup flour

Shredded cheese (optional)

Fritos or cornbread (optional)

Directions:

1. Chop onion and put in large pot with ground chicken. Cook over medium-high heat until chicken is cooked.

2. Stir in remaining items except flour. Cover and let simmer on medium heat for 15 minutes.

3. Stir and reduce heat to low for 45 minutes. About 5 minutes before serving add flour (if needed) to thicken the chili up to your preferred consistency.

Serves 4-6 people.

BBQ Chicken

Ingredients:

1 cup ketchup

1/4 cup dark brown sugar

2 tablespoons orange juice

1 teaspoon Worcestershire sauce

1/4 teaspoon liquid smoke

1/2 teaspoon dry mustard powder

1/4 teaspoon cayenne pepper

1-3 pounds of chicken

Directions:

Preheat oven to 375 degrees.

In large bowl mix all ingredients together except the chicken. reserve 1/3 cup of the sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken on a roasting pan. Cook 40-45 minutes or until cooked through, basting with the reserved 1/3 sauce after 20 minutes.

Leonard's Malasadas

These are sugary donuts with no hole. The WARM chocholate filled ones were hands-down the best thing I have ever eaten in my life!!!!!!!!!! (They are far superior to Krispy Kreme, which I dearly love.)

I saw this place on Food Network and made a point to go there while in Hawaii. It was to die for! Although the chocolate ones were best, I only have the recipe for the plain ones which were also delicious. Don't worry, figuring out how to make the chocolate ones is on my adgenda and it's pretty high up on the list!

Ingredients:

2 teaspoons dry active yeast

1/4 cup warm water

1 tablespoon sugar plus 1/3 cup sugar

2/3 cup milk

1 teaspoon vanilla extract

4 eggs, well beaten

1/2 cup unsalted butter, melted

4 cups all-purpose flour

1/2 teaspoon salt

2 teaspoon freshly grated nutmeg

Vegatbel oil for frying

Cinnamon-sugar for coating (about 1/4 cup suagr mixed with cinnamon to taste)

Directions:

In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablesppon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir the milk, vanilla, eggs and butter and reserve.

In a large bowl, mix the flour with the 1/3 cup of sugar, salt and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about one hour. (A good place that is warm, is the back portion of your stove top after you have been using your oven. Also, depending on the humidity, it may take them longer to rise. Use your eyes and do not rely on the time alone.)

Punch the dough down, then with oiled fingers, pinch off pieces about the size of golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.

In a heavy, high-sided pot (or electric fryer if you have one) heat about 2-inches of oil over medium to medium-high heat until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7-10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle, then roll in cinnamon-sugar and serve.

To help you, check out the website for photos of them being made....

http://www.leonardshawaii.com/malasadas.html

Recipe courtesy Chef Leonard Rego, Leonard's Bakery - Hawaii

3 Step Quickie Chicky Parm

Have you missed me? I have been so busy getting ready and recovering from my travels that I haven't been cooking (well I did make some pancakes for my lovey in Hawaii.) The good news is, I have some really yummolicious things coming up. I have a new recipe that I got in Hawaii and then lots of Halloween stuff coming up!!

Since I just got back I haven't been to the store so I had to whip something up with what I had in the house. The good thing about this recipe is it is simple but you can also amp it up with gourmet ingredients if you like.

Ingrediets:
4 frozen breaded chicken breasts ( I use Tyson's)
1/2 box of spaghetti noodles
1/2 jar spaghetti sauce
4 slices of mozzerella cheese to melt over chicken

Directions
1. Prepare noodles and mix with spaghetti sauce.
2. Bake chicken brests in oven as directed.
3. Place slice of mozzerella cheese on top of each chicken breast and place under the broiler to melt.

Combine on plate. Serve with vegtables of your choice or a side salad.

Speedy Fettuccine

Ingredients:

9 ounces fettuccine noodles

1 tablespoon butter

3/4 cup of frozen baby sweet peas (or broccoli)

2/3 cup half and half

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Garnish: fresh shaved Parmesan cheese

Optional: Grilled chicken

1. Prepare pasta according to package directions.

2. Melt butter in large skillet over medium heat. Add peas and next 6 ingredients. Reduce heat to low, and cook, stirring constantly, 5 minutes or until cheese is melted. Stir in hot cooked pasta (and grilled chicken, optional) and serve immediately.

Parmesan Crusted Chicken with Creamy Risotto

Ok so no picture today =( I tried to take one and it just didn't do the recipe any justice. You're just going to have to trust me on this one. It is really straightforward and yummy. Usually I like to double the cheese in recipes because I love it so however, this is NOT one of those recipes. If you double any of the cheeses, especially the cream cheese, it will overpower the dish. You can substitue or add vegtables to this if you are not a fan of zucchini although I suggest you leave the onion. I am not a zucchini fan but will eat it in this and it is a good way to sneak green veggies in. If you do substitute, make sure you use something with a similiar texture.

This is really one of my favorite dinner recipes for 3 reasons:

1. Its delish

2. You only have to dirty one skillet

3. It takes less than 30 minutes

Ingredients:

2 eggs

1/4 cup plain dry bread crumbs

1/2 cup grated parmesan cheese (divided)

1/2 teaspoon of pepper

4-6 boneless chicken breast (remember you can brine your chicken)

2 tablespoons vegtable oil

1 can (14.5 ounces) petite diced tomatoes

1 can (10.75 ounces) condensed tomato soup

1/3 cup of water

1 1/4 cups 2% milk

1 medium zucchini

1/2 medium onion

2 garlic cloves, pressed

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

2 cups uncooked instant white rice

2 ounces cream cheese, softened

1. Beat your eggs in one dish. Combine bread crumbs, 1/4 cup parmesan cheese and black pepper in second bowl. Dip chicken into eggs, then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in 12 inch skillet over medium-high heat 1-3 minutes or until oil is shimmering. Add chicken; cook 3-5 minutes in each side or until internal temp is 165 degrees in the thickest part of the chicken and centers are no longer pink. (I like to beat my chicken flat. It makes the breading stay on much better and it cooks faster.)

2. While chicken cooks, pour tomatoes, water, soup and milk in a bowl and mix well. Slice zucchini lengthwise into quarters, then crosswise into 1/4 inch slices. Chop onion.

3. Remove chicken from skillet and kep warm. Combine zucchini, onion, garlic, salt and pepper flakes into skillet. Cook 1-3 minutes or until fragrant. Add rice and tomoato mixture. Bring to a simmer and cook for 3 minutes. Cover and remove from heat. (If you don't have a cover for your big skillet like me, put a pizza pan or foil on top to keep the steam in so the rice will cook.) Add cream cheese and remaining parmesan cheese; stir until incorporated. Put chicken on top of risotto and serve.