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Parmesan Crusted Chicken
March 2, 2006 by Nicki
Recipe Source: recipezaar.com
Prep/Cooking Time: 30 minutes / 10 mins prep
Ingredients:
4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
4 teaspoons Italian seasoned breadcrumbs
Directions:
Preheat oven to 425 degrees F. Mix mayo and cheese together. Dip chicken into mixture, sprinkle bread crumbs on top.
Bake for 20 minutes or until chicken is cooked through.
Makes 4 servings.
Mexican Cornbread
February 24, 2006 by Nicki
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
1 lb. lean ground beef
1 small onion, chopped
3 Tablespoons green pepper, chopped
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon catsup
8 oz. cream style corn
Directions:
Saute onion and green pepper in small amount of oil. Add ground beef and brown. Season with chili powder, salt and catsup. Stir in canned corn.
Cornbread: Sift together 3/4 cup cornmeal, 1/4 cup plain flour, 1 teaspoon baking powder and 1 teaspoon salt. Add 1 egg and 1-1/2 cups milk. Mix well.
Pour half of cornbread mixture into a well greased 10 inch iron skillet. Spread meat mixture over this. Add remaining cornbread mixture. Bake in a 400 F. oven until bread is done, about 30-40 minutes. Cut into wedges.
Serves 6-8.
Willie’s Notes:
Serve with a green salad for a complete meal. I like to serve this with sour cream on the side for those that like it.
Southern Dressing
February 20, 2006 by Nicki
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.
Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.
Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.
Ann Brock’s Taco Soup
February 11, 2006 by Nicki
Recipe Source: allthingssouthern.com
Ingredients:
1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning
Directions:
Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)
Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.
Buffalo-Wings-Style Cheese-Stuffed Chicken
February 10, 2006 by Nicki
Recipe Source: betterrecipes.com
Ingredients:
2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil
Directions:
Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.
Gold Coast French Toast
February 2, 2006 by Nicki
Recipe Source: 101cookbooks.com
Ingredients:
1 egg
1 cup undiluted evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 slices bread
Directions:
Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle, dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.
Heidi’s Notes:
I used a Hawaiian sweet bread sliced about 1-inch thick (and cut it into heart shapes). Choose your bread wisely – challah or any eggy or sweet bread would be equally good. I like to slice my French toast thick – it tends to collapse down a lot as it gets dunked and cooked. It will serve 2-4 depending on how hungry people are. I recommend a double batch!
Buttermilk Biscuit Strawberry Shortcake
January 21, 2006 by Nicki
Recipe Source: Popeye’s website
Prep/Cooking Time: Total prep and cooking time: 3 hours
Ingredients:
12 Popeye’s biscuits
1-1/4 cups granulated sugar
3 pints fresh strawberries
1 quart heavy cream
1/2 cup 10x confectioner’s sugar
12 ounce tub whipped topping (optional)
Directions:
Strawberry Topping:
Rinse, hull and thinly slice 2 pints of strawberries. Wash and hull the third pint and add only 1/4 cup of granulated sugar. Mash or pulse a few times in a mixer or blender. Cover and hold mashed product in refrigerator for 2 hours before serving.
Biscuits:
Go to your local Popeye’s restaurant and pick up a dozen biscuits. Take a baking pan and sprinkle with 1 cup of granulated sugar. Place your biscuits top side down on the pan. Then place the biscuits in a 200 degree oven on the bottom rack. Bake until sugar caramelizes to the biscuit tops – approximately 20 minutes.
Whipped Topping:
To make topping from scratch: Add the heavy cream and half a cup of powdered sugar. Whip the cream and sugar to stiff peaks.
(If you prefer, you can use a 12 oz. tub of whipped topping instead of making it from scratch.)
Presentation:
Present on a dessert or Bread and Butter plate. Cut the biscuit in half and place bottom on plate. Place 3 heaping spoons of strawberries on top of the biscuit bottom, then 2 heaping spoons of whipped cream. Place the biscuit top over the whipped cream, then another 2 heaping spoons of strawberries and a dollop of whipped cream.
Serve and eat!
Onion Popovers
January 21, 2006 by Nicki
Recipe Source: Mom
Prep/Cooking Time: cooking: 30-35 minutes
Ingredients:
1 cup flour
1/2 tsp salt
1 tsp onion
1 tsp parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
butter or margarine
Directions:
Preheat oven to 450 degrees F.
Combine all ingredients in a medium-sized mixing bowl.
You will need to grease a muffin pan. Using butter would be best, but non-stick sprays may do in a pinch.
Fill muffin pan and add a “dallop” of butter to each cup. This will help shape the popover while it cooks.
Bake at 450 degrees F for 20 minutes. Then reduce temperature to 350 degrees F and bake for an additional 10 to 15 minutes, until the bread crests out of the muffin cups and brown slightly.
Note: this may take some practice to get the shape down!
Suggestion: We enjoy these with minced garlic instead of onion. Garlic powder may also be used if fresh garlic is not available.
Pumpkin Bread
January 21, 2006 by Nicki
Recipe Source: Mom
Prep/Cooking Time: varies
Ingredients:
3 eggs
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 can if pre-made/processed)
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 cups flour
Directions:
Mix oil and sugar. Add eggs, each one at a time. Stir in pumpkin. Carefully add flour and remaining ingredients.
Bake at 350 degrees F. 15-20 minutes if making muffins. 1 hour if making a cake.
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