Archive for May, 2016
This is a Martha Stewart recipe.
- 10 corn tortillas roughly torn
- Salt and pepper
- 1/4 cup flour
- 1 cup buttermilk
- 1 1/2 pounds of chicken, cut into smaller pieces
- 2 cups vegetable oil
- In a food processor, pulse the tortillas until they resemble coarse meal. Season with salt and pepper and transfer to medium bowl. Put the flour in one bowl and the buttermilk in another. Dredge chicken in flour, coat in buttermilk then dredge in corn tortilla crumbs.
- Heat oil in large skillet. Cook chicken in batches until crust is golden and chicken is cooked through.
Verdict: In trying this recipe I have learned that I do not like corn tortillas. The chicken pieces were nice and crunchy, but they just weren’t for me.
I am not sure where I found this recipe.
- 1 cup sugar
- 1/2 cup butter, softened
- 1 1/4 cup chocolate syrup
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cup flour
- 1/2 cup chocolate chips
- Chocolate frosting
- 1 cup M&Ms
- Preheat oven to 350F. Lightly grease a 13×9 inch pan and set aside.
- In a large mixing bowl, combine sugar and butter. Add chocolate syrup, eggs and vanilla.
- Add flour and chocolate chips.
- Spread batter into prepared pan and bake 33 to 38 minutes or until baked through.
- Let cool completely before frosting. Sprinkle M&Ms over frosting.
Verdict: This recipe was a bit of a disappointment. The brownies were a little dry and didn’t really have a lot of chocolate taste to them.
This is a Campbell’s recipes.
- 1 tablespoon butter
- 1 small onion, chopped up
- 1/2 teaspoon basil
- 1 can cream of celery soup
- 1/2 cup shredded cheese
- 1/4 cup water
- 1 1/4 pound of cooked potatoes
- Melt the butter in a skillet over medium heat. Add the onion and basil and cook for a couple of minutes.
- Add the soup, cheese and water. Reduce heat to low. Heat until cheese is melted, stirring often. Add potatoes and heat through.
Verdict: This recipe was a cheesy delicious dish! And easy to make.
I found this recipe online.
- 4 boneless, skinless chicken breasts
- 4 thin slices of Black Forest ham
- 1 cup shredded Gruyere or Swiss cheese (we used Swiss)
- 8 teaspoons Dijon or honey mustard (we used Dijon)
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 1/4 cup vegetable oil
- Preheat oven to 350F.
- Place 1 chicken breast between 2 sheets of wax paper and pound to an even thickness of 1/4 inch thick. Repeat with remaining chicken.
- Spread 2 teaspoons of mustard on each piece. Then place 1 piece of ham and 1/4 cup of cheese on each piece of chicken. Tightly fold and roll up the chicken pieces. Secure with toothpicks.
- Coat each chicken piece in flour, dip into eggs then coat with breadcrumbs.
- Heat oil in a skillet. Add chicken and brown, covered, cooking for 3 minutes. Flip and repeat on the other side. Transfer to baking dish and cook another 12 to 15 minutes or until chicken is cooked through. (We sprinkled more cheese on top of ours before baking.)
Verdict: This was an easy and delicious dish to make. Then again, I like chicken and cheese, so it’s a winning combination for me!