1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Thursday, December 18, 2008
American Shepherd's Pie
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
BBQ Chicken Calzone
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
Chicken Angelo
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.
Baked Garlic Parmesan Chicken
INGREDIENTS :
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Slow Cooker Coke Roast
1 Arm Roast
1 can of cream of mushroom soup
1 dry packet on Lipton onion soup mix
2 cans of Coke
Salt and Pepper to taste
Place roast in slow cooker. Salt and pepper to taste. Pour dry soup mix over roast and then cover with mushroom soup. Empty 2 cans of Coke over it. Turn slow cooker on low heat and cook for 6-8 hours (depending on the size of the roast).
Note: If in a hurry cook on High setting for 4-6 hours.
1 can of cream of mushroom soup
1 dry packet on Lipton onion soup mix
2 cans of Coke
Salt and Pepper to taste
Place roast in slow cooker. Salt and pepper to taste. Pour dry soup mix over roast and then cover with mushroom soup. Empty 2 cans of Coke over it. Turn slow cooker on low heat and cook for 6-8 hours (depending on the size of the roast).
Note: If in a hurry cook on High setting for 4-6 hours.
Baked Lemon Chicken
3 tbsp. butter, melted
2 tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup seasoned bread crumbs
4 skinless boneless chicken breasts
Preheat oven to 350 degrees. In a shallow dish combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with bread crumbs.
Place in a greased 13x9 baking dish. Drizzle with remaining butter mixture. Bake uncovered for 25-30 minutes or until juices run clear.
2 tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup seasoned bread crumbs
4 skinless boneless chicken breasts
Preheat oven to 350 degrees. In a shallow dish combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with bread crumbs.
Place in a greased 13x9 baking dish. Drizzle with remaining butter mixture. Bake uncovered for 25-30 minutes or until juices run clear.
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