Wednesday, March 17, 2010

Chicken Parmesan



3 T. Canola Oil
1/2 c. Dixie Fry (original)
3 T. parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp. garlic powder
1/2 tsp salt
1 egg
4-6 boneless skinless chicken breasts
1 jar (26 oz) meatless spaghetti sauce
3/4 c. shredded mozzarella cheese
1/4 c. shredded parmesan cheese
3 c. cooked pasta (we like angel hair)

In shallow bowl, combine Dixie Fry, 3 T parmesan cheese and spices. In another bowl, beat the egg. Cut chicken breasts in butterfly fashion but cut all the way through so you end up with double portions of breast. Dip chicken in egg, then roll in other mixture. Fry until juices run clear. In saucepan, warm up sauce. Cook noodles according to package directions. Put noodles on plate, top with chicken, sauce and cheeses.

Monday, March 15, 2010

Parmesan Rolls (Magleby's)

I got this recipe off my friend Kara's cooking blog. They are so yummy! They are the favorite of my boys.

18-24 frozen Rhodes rolls
1/4 cup mayonnaise
1/4 cup melted butter
1/4 cup Parmesan cheese
Garlic salt
Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.
Notes:
-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.


Ramen chicken salad

I'm sure you have all had variations of this salad, but every time I make this one for others, they say it is the best variation they have every had. It is Tyrel's favorite. It is pretty too because it has green and purple cabbage in it. I'm so glad it is almost Spring and we can have salads more often now.

42 oz. chopped chicken - broiled or BBQ’d
1/2 head purple cabbage - shredded
1/2 head green cabbage - shredded
2 bunches green onions - chopped
3 pkgs oriental or chicken ramen noodles
Dressing
1 1/2 c. oil (i usually use only 1 c.)
9 T. rice vinegar
6 T sugar
1 T pepper
Mix dressing. Mix everything else together while dressing is dissolving. Break up the noodles. Pour dressing over salad. Add 1 pkg sliced almonds. Refrigerate overnight. Right before serving add 4 T toasted sesame seeds.

Strawberry Spinach Salad


This is one of our favorite spring time salads, we have it a ton, some of us that is. Travis thinks it is wrong to combine fruit with vegetables.

Fresh Spinach leaves
mandarin oranges - drained
fresh strawbeerries - sliced
sunflower seeds
feta cheese
raspberry vinagrette