Been traveling a lot this month, therefore not much kitchen time. And the times I have been in the kitchen have been fairly unsuccessful, so I am hoping for greater things this week. My plan is to crock-pot a roast and re-create it all week in different ways. And I bought some bananas and came home to realize that neither Jay or I eat them, so I will probably make banana bread or something in that family. We will see! Fingers crossed…
Ohh a delicious classic. Reminds me of home.
4 chicken breasts
1/4 cup butter
1/2 cup honey
1/4 cup mustard
1 tsp curry powder
1 tsp salt
White rice
Preheat oven to 350 degrees. Melt butter and honey in a saucepan. Add mustard, curry and salt. Coat chicken and place in baking dish. Bake for 45 minutes - 1 hour until chicken is done. Serve over rice.
One of the tastiest (and definitely easiest) dinners I have tried. I love it because I didn’t have to buy any special ingredients- I had it all in my pantry already! And, its great for big or small groups - easy to make quantity adjustments. Thank you Betty Crocker!
Boneless, skinless chicken breasts
Ranch dressing
Bread crumbs (I use Panko for a more light and crispy crumb texture)
Olive or vegetable oil
Dip chicken breasts into dressing, then coat with crumbs. Heat oil in skillet over medium-high heat. Cook chicken in oil 12-15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
An easy, tasty quick dinner. Thanks to the one and only Betty Crocker!!
Ingredients
1 lb ground beef
1 can (4oz) chopped green chiles, drained
2 Tbs fresh cilantro, chopped
1 tsp chili powder
1/2 tsp salt
1/8 tsp ground cayenne pepper
Onion slices (a few pieces for each burger - you can see I didn’t do too many, because we do not like onions too much)
1 medium avocado, sliced (I used guacamole)
4 slices of Monterey Jack cheese
Mix beef, chiles, cilantro, chili powder, sale and cayenne pepper. Shape into 4 patties.
Spray non-stick skillet (big enough to fit all 4 patties) with cooking spray; heat over med-high heat. Cook onions in skillet until tender, stirring occasionally. Remove from skillet.
Add beef patties to skillet. Cook 10-12 minutes, turning once, until no longer pink in center. Top patties with onions, avocado and cheese. Cover and heat until cheese is melted.
Serve on buns. Yum!
This recipe is from Paula Deen, but I altered a couple of things. It makes a huge casserole, probably enough for 6 people. For easier reheat, make the biscuits separately and add them as you need. And a note: Be sure to season your beef very well. I used dried basil, fresh garlic, oregano, salt, pepper, etc. It really enhances the flavor of the dish. I also added a handful of shredded cheese into my biscuit mixture and it was a great addition!
Ingredients
Beef Layer: Saute onions (and garlic, if desired) in olive oil. Add ground beef and seasonings. After beef is browned, add tomato sauce and reduce heat to low. Let simmer until you are ready to put it in the casserole.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don’t over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/4 cup butter (add more to taste), and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Preheat oven to 350 degrees F.
In an oven-safe casserole dish, layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 1-2 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.
(potato layer)
(veggie layer)
(meat layer)
(biscuit layer)
(final product!)
This is Burt family comfort food at its best. Cheesy, tasty, warm and filling. And it reheats like a champion- most times its even better the next day. Mmmmm.
This recipe will serve 4-5 people if you have a good salad or veggie side. I make it for Jay and I and have both of our lunches for the next day or two. Its very good to reheat.
1 (16 oz) package egg noodles, cooked and drained
1/4 cup butter
2 chicken bullion cubes
2 cups milk
1/4 cup flour
2 cups grated cheese (any cheddar or cheddar blend works great)
1 cup diced ham (I buy a package pre-diced; usually somewhere around the hot dogs or sandwich meats)
Salt and pepper, to taste
Cook noodles as directed and drain. Leave in strainer while you make the following cheese sauce.
Preheat oven to 350.
Use the same pot you used to cook your noodles and melt the butter and bullion cubes. Add milk, slowly and stirring constantly. Slowly stir in flour and stir sauce constantly until it starts to thicken. Once it starts to thicken up, add cheese and let the sauce simmer for 1-2 minutes, still stirring regularly. The sauce should be slightly thick, but still smooth to stir. If it gets too thick, add more milk. Add ham and noodles and toss in cheese sauce until evenly coated. Add salt and pepper to taste. Pour into a casserole dish and cook in oven for 20-30 minutes or until browning on edges. I suggest giving it a toss about halfway through so that the top doesn’t dry out.
Delish!
Recipe courtesy of Alton Brown- Food Network
Approx 1 1/4 cups coarsely ground roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk
Preheat oven to 425 degrees. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the fish on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.
Suggestions:
- I used tilapia instead of mahi mahi- you can probably use any white fish
- I made my own coconut milk by mixing coconut flakes and heavy cream and let it sit in the refridgerator overnight; that way I didn’t have to buy a whole can to use 2 Tbsp.
- Add butter to the crumb mixture as needed, 1/4 cup may be a lot
- I added a teaspoon or so of paprika to the crumb mixture to give it a little kick- next time I will try it with cayenne pepper
- Next time I will also add some coconut flakes to the crumb mixture
- If you have leftover crumb mixture, you can freeze and save for next time.
This is a Burt-family favorite, a tradition for my dad to make for breakfast. It is so easy and so tasty.
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For each person to be served:
1 medium sized potato
1 egg
2 slices bacon
Diced onion (optional)
Cheese (optional)
Thoroughly wash potatoes, do not peel. Cut potatoes into 3/8” to 1/2” cubes, combine with the desired amount of diced onions and begin frying in a hot, covered pan. Cut bacon into 3/4” to 1” length pieces and fry in separate pan. After potatoes are soft all the way through, remove the lid from the frying pan. Continue cooking potatoes to desired shade of brown. Cook bacon and drain. A few minutes before the potatoes are done, add bacon to the potatoes and mix. If required, drain excess oil from pan. Remove pan from heat for 2-3 minutes and reduce burner heat to meduim-low. Break eggs over potatoes/bacon, mix until evenly distributed. Place pan back onto burner and cook until eggs are done. If desired, shredded cheese can be added with the eggs.
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups quartered zucchini slices and (optional) yellow squash
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/3 cup SHAKE ‘N BAKE Chicken Coating Mix
2 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cupa penne pasta, cooked, drained
Preheat oven to 375°F. Toss tomatoes with zucchini in 13x9-inch baking dish.
Coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with Parmesan cheese.
Bake 30 to 35 minutes or until chicken is cooked through. Serve over pasta.
Before:
After:
Served with:
Angel hair pasta with herbs
Cheese bread
Tossed salad
Baked Pesto Chicken:
4 boneless skinless chicken breasts
½ c basil pesto
2 plum tomatoes
shredded mozzarella cheese
Preheat oven to 400.
Mix pesto and chicken in bowl. Toss until chicken is covered. Wrap chicken loosely in foil packet and place on cookie sheet. Bake for 20-25 minutes. Place slices of tomato on top of chicken and sprinkle with cheese. Bake another 3-5 minutes. Serve with a box of angel hair pasta and herbs, tossed salad and cheese bread.
NOTE: I served with a salad of fresh Romaine hearts, feta cheese, and cherry tomatoes topped with Newman’s Own oil and vinegar salad dressing. I also added about 1/2 cup feta cheese to the pesto/chicken mix.
