Paula Deen’s Potato Chip Crusted Chicken

So it is no lie, I really love Paula Deen. We obviously can not eat that style all the time with our 24 Day Challenge eating habits, but we do like to break away from it sometimes and eat that way! Here is another recipe that I pulled out of her current magazine. And it was SO good. I highly recommend it. And we will definitely do it again in the future.

Here is what you are going to need:
1/3 cup Dijon Mustard
1/4 cup melted butter
1 bag (5 ounce) of crispy potato chips
1 cup of grated Parmesan Cheese
2 T of fresh chopped Rosemary
1 t salt
6 boneless skinless chicken breasts

Begin by melting your butter

From 2010-08-15

Then add the mustard to the melted butter

From 2010-08-15

In a separate bowl add the Parmesan cheese, salt, rosemary, and potato chips

From 2010-08-15

Mix that mixture up with your hands

From 2010-08-15

Then you are going to coat each chicken breast with the butter & mustard mixture

From 2010-08-15

Then you are going to coat each chicken breast with the Parmesan, chip mixture, being sure to cover well. Remember you want to coat BOTH sides of your chicken with both mixtures! Any extra of the Parmesan mixture that you did not use just take and put extra on top of the chicken breasts. I only had a little left.

From 2010-08-15

Then you will bake this at 350 for 35 minutes or until chicken is done. I cooked mine by placing a cooling rack over a cookie sheet, so the juices and extra tid bits would have a place to drop. I would spray the cooking rack so nothing sticks to it. When I served this, I took the stuff that dropped below onto my cookie sheet and scooped it on top of each chicken for extra flavor…and it was good.

From 2010-08-15

Crock Pot Curry Chicken

To make this, I place 6 chicken breast in a crock pot.

I then mix in a bowl: 1 stick of butter (melted), 5 T of curry powder, 1 t of salt, 3 T of dijon mustard, 1/2 cup of honey. Mix this well, then dump on top of chicken in crock pot.

I let cover this; and then let it marinate all night in fridge.

In the morning (around 10ish), I start the crock pot on low. I let this cook all day till about 4pm. You will know it is done when the chicken just shreds very easy with a fork. You want to shred the chicken all up in the crock pot. I then add 3 cups of COOKED white rice. Mix all of this up well. And serve it with whatever vegetable you want, or maybe a salad, or whatever floats your boat!

I wish I had a better picture, but I don’t. It is really good. My kids like it. We make this like once every 2 weeks. We really love curry!

From 2010-08-14

Whole Wheat Honey Zuchinni Loaf

So this is another recipe from Heavenly Homemaker. She has some good recipes, so if you are looking for a new place to find some, I would check out her site.

Whole Wheat and Honey Zucchini Bread

3 cups whole wheat flour
2 t. cinnamon
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini (I use my food processor to shred zucchini, skin and all)
1/2 cup melted butter
2 eggs

In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder.

From 2010-08-14

Stir in honey, zucchini, eggs and melted butter. We grated the whole Zucchini, skin and all. Of course we washed it first and cut the ends off, but we used the whole thing. To get 2 cups of zucchini, it took 3.

From 2010-08-14

From 2010-08-14

Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans.

From 2010-08-14

From 2010-08-14

Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.

Meat Burritos

I actually found this recipe on Heavenly Homemaker. I was a little “iffy” on if we would eat it. BUT, the kids really liked them, and asked that we make them again. So we will.

I started out by cooking 1 pound of ground turkey (you can use regular hamburger meat too) and I chopped 1 onion and added it to my meat. The actual recipe does not call for that, but we like onion in a lot of stuff.

From 2010-08-14

Once it is cooked all the way through, add 1 cup of your favorite Salsa. Mix it up. Then add 3/4 cup of shredded cheese. We used Cheddar Cheese. Mix that all up. Then I spooned some of the mixture in each tortilla and we ate it. It was super simple and easy. And we ate EVERY single bit of it!

From 2010-08-14

Chicken and Broccoli Bake

This recipe we make every so often. The kids really enjoy it. I wish I had pictures of it when it came out of the oven, but I had made it for a night when I was going to be gone. I started taking pictures of the process, and then left for my girls night out….I came home and the only thing left was 1 cup of it. So I guess they enjoyed it! ha!

You start out by getting a 9 by 13 pan, spray with Pam, or whatever you so choose. Take 1 whole bag of broccoli cuts and dump in pan…spread them out.

From 2010-08-14

If you have a George Foreman, place 6 chicken breasts on it, and cook them. If you do not have one, cook them on your stove top. You just need them cooked. Once they are cooked all the way you are going to cut them up into small pieces and layer it on top of the broccoli.

From 2010-08-14

Then in a mixing bowl, mix 1 can of Cream of Mushroom soup, and 1 can of Chicken and Mushroom soup. Add 1 cup of milk. Once this is all mixed, dump it on top of the diced chicken and broccoli.

From 2010-08-14

Once you have all of the above dumped in your pan, sprinkle with salt and pepper. Then put a nice layer of shredded Colby Jack and Cheddar Cheese on top.

Bake this at 350 for 35 minutes.

Honey Lime Enchiladas

I saw this recipe and wanted to try it. I honestly can not remember where I saw it at. Anyways, it seemed interesting to me. And it had an interesting taste. It was not bad, but it was not the most wonderful thing in the world either. The kids at there whole plates of food. So I know they liked it and it was kid approved. I am sure I will try them again.

From 2010-06-28

6 tbs. honey
5 tbs. lime juice (1 large lime)
1/2 tbs. chili powder
1/2 tsp. garlic powder
1 pd. chicken (3 small breasts)
8-10 flour tortillas
1 pd. monetary jack cheese (shredded)
16 oz. green enchilada sauce
1 cup heavy whipping cream

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup sauce on bottom of 9×13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining sauce with cream and left over marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top. Enjoy!

Like I said, we pretty much ate the whole thing!

From 2010-06-28

Then for dessert, we did these:

From 2010-06-28

These are so easy to make. Buy pre-made graham cracker cups. Fill with your choice of pudding, add cool whip, top with a strawberry, cherry, blueberry, raspberry, or nothing at all. I promise your kids will LOVE them!

And this is my niece, isn’t she adorable! I love her. I wish she lived closer.

From 2010-06-28

Paula Deen’s Mexican Corn Bread

From 2010-06-20

* 1 cup yellow cornmeal
* 1 cup sifted all-purpose flour
* 2 tablespoons sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 large egg
* 1 cup whole milk or buttermilk
* 1/3 cup sour cream
* 1/4 cup vegetable oil
* 2 tablespoons chopped jalapenos, or to taste

Directions

Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

So this was a pretty good recipe! I think it needed a tad more salt and jalapenos. There are a few more recipes of corn bread that I want to try. But overall this was a good recipe to go with my Chili! All the people in my family gave it a thumbs UP!

Black Bean and Rice Dinner

From 2010-06-19

2 c. white rice (pre-cook this, it works better chilled)
1 15 oz. can black beans, drained
1/2 c. chopped tomatoes
1/2 c. chopped avocado
1/2 c. chopped red onion
1/2 c. chopped cilantro
1/4 c. olive oil
4 Tbsp. lime juice (fresh lemon is best)
1 tsp. sugar
1/2 tsp. ground cumin
1 crushed garlic clove
salt and pepper

So you just mix all these ingredients together! We doubled the recipe and fed my family of 7 just fine! It was so yummy and refreshing! And my kids all ate! That is an accomplishment!

Buttermilk Pancakes!

I bummed this Pancake recipe off of my Mother-in-law. And it is really good. So I thought I would share it with all of you. I sometimes add blueberries to the batter or chocolate chips.

Buttermilk Pancakes

1 cup of Buttermilk
1/3 cup of milk
1 egg
1 Tablespoon of oil

1 Tablespoon of sugar
1 Cup of flour
1 Tablespoon of baking powder

MIX liquids first.
Mix the dry ingredients

Then combine everything and mix. I hand mix this batter, I think it tastes better!

If too runny add 1/4 cup of flour.

For our family of 7, I have to triple this recipe…mostly because we have 3 growing boys

“Behold, the LORD’S hand is not shortened, that it cannot
save; neither His ear heavy, that it cannot hear…”

Isaiah 59:1

Carrot Cake

I wanted to make a carrot cake for my dad’s birthday. He is here with us right now. So I called my mother in law up, and asked her to send me some recipes. She sent me 2 and I just picked one. I personally HATE carrot cake. Never eat it. Do not like it…you get the point! But since it is his birthday I had to have a piece. If you like to try new things, YOU have to try this out. IT WAS SO GOOD! SO very good, that I kept eating it! It was so moist! So I guess I like “this” carrot cake! Enjoy!

From 2010-05-28

MIX ALL THESE TOGETHER:
1/2 cup oil, 3/4 cup sugar, 2 eggs, 1/2 tsp cloves, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp baking soda, 1/2 tsp salt, 1 cup grated raw carrots, 1/2 cup crushed pineapple, 1 1/2 cups flour.
****if it seems too dry, just keep on mixing until it gets moist or you can add about a tablespoon more of crushed pineapple.

Bake at 350 for 20-30 minutes.
This can be used for a 8 x 8 pan or 2 dozen muffins. ( I USED A CIRCLE PAN) I bet these would be great for breakfast. You could even add walnuts, or maybe raisins or coconut, if you wanted to get adventurous!

And it would not be complete unless you put Cream Cheese Frosting on it!
Cream cheese icing:

4 oz Philadelphia cream cheese, 1/4 cup butter, 1 tsp vanilla, 2 cups icing sugar. Beat together. When cake is cool, spread frosting on top of cake. Keep refrigerated after it is frosted.