4 Boneless Chicken Breasts, trimmed split from end to end, and quartered
1 Cup Flour
1 Tablespoon of Seasoned Salt
3/4 Teaspoon Pepper
2 Teaspoons Paprika
1/2 Teaspoon Salt
1 Cup of Milk
2 Tablespoons of Lemon Juice
5 Tablespoons of Butter
1. Preheat oven to 400 degrees F.
2. Slice up butter on large cookie sheet and put in oven to melt. Meanwhile, mix milk and lemon juice together and soak sliced chicken in it.
2. Mix together flour, salt, seasoned salt, pepper, and paprika in a large bowl.
3. Pull cookie sheet with melted butter on it out of the oven and set on stovetop or someplace heat safe.
4. Pull chicken out of milk, piece by piece, and coat evenly with seasoning mixture and place it on the cookie sheet.
5. Return buttered cookie sheet to oven and bake chicken for a few minutes on each side until cooked through. The thinner your chicken slices the quicker they will cook!
I found this recipe online, but made a few tweaks, which are reflected in the recipe below:
1. Never drain and rinse your kidney beans before adding them to your chili, it takes away the flavor. Plus, you’ll need the added moisture in your slow cooker as chili cooks.
2. I pureed the onion, and cooked the beef until most of it was brown, leaving a little pink for the crock pot to cook off.
- 3 tablespoons vegetable oil
- 2 small yellow onions, pureed
- dash of cayenne pepper
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 1/2 pounds 80% lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (4.5 ounce) can chopped green chiles, drained
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, dash of cayenne pepper, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
- Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
- Stir in the green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
*I found this recipe on Food.com, but made a few of my own adjustments. It’s simple and DELICIOUS!
1 5lb Bag of Russet Potatoes
1 Medium Onion, Pureed
32 Ounces of Chicken Broth
3 Minced Garlic Cloves
1/4 Cup Butter
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
I Cup Heavy Whipping Cream
1 Heaping Cup of Shredded Cheddar Cheese
1/4 Cup of Chopped Scallions
1/2 Pound of Bacon, Chopped and Fried
Cheese for Sprinkling
1. Combine first seven ingredients in a large crock pot; cover and cook on LOW for 8 hours.
2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
3. Stir in cream, cheese and scallions.
4. Chop up raw bacon into small pieces, then pan fry until cooked through.
5.Top soup with cooked bacon and more cheese.
In honor of national Pi day, here is a delectable recipe for its edible equivalent.
- 30 chocolate wafers
- 2 tablespoon(s) chopped pitted dates
- 2 tablespoon(s) water
- 1 tablespoon(s) canola oil
- 1 tablespoon(s) brewed coffee
- 1 tablespoon(s) water
- 1 1/2 teaspoon(s) unflavored gelatin
- 1 large egg
- 1/2 cup(s) 1% milk
- 8 tablespoon(s) packed light brown sugar
- 1/3 cup(s) unsweetened cocoa powder
- 2 ounce(s) bittersweet (not unsweetened) chocolate
- 1 1/2 teaspoon(s) vanilla extract
- 2 tablespoon(s) dried egg whites
- 1/2 teaspoon(s) cream of tartar
- Chocolate shavings
- Preheat oven to 325°F. Coat a 9-inch pie pan with cooking spray.
- To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
- Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
- To prepare filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
- Whisk egg, milk, 3 tablespoons brown sugar, and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
- Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
- Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.
- If desired, garnish with chocolate shavings before serving.
8 Red Potatoes
1 Cup of Sour Cream
4 Ounces of Cream Cheese
1 Small Chopped Onion
4 Tablespoons of Butter
1/4 Teaspoon of Pepper
1 Teaspoon of Salt
Milk to moisten
Glass or Ceramic Baking Dish
1. Peel and cut potatoes in half. (For added texture and visual appeal you can leave some of the skins on.)
2. In a large pot, boil potatoes until tender.
3. Drain potatoes.
4. Mash up potatoes with a fork, getting most of the lumps out.
5. Mix potatoes, sour cream, cream cheese, pepper, salt, and onion together until well blended, adding milk only to moisten. Remember, you are going to be baking these again, so you will need a little bit of moisture to keep them from drying out.
6. Dump mixture into a glass baking dish and dot with 4 tablespoons of butter cut into slices.
7. Bake at 350 for about 20 minutes, or until the top is slightly golden brown.
2 Cups of Flour
2 Cups of Sugar
3/4 Cup Powdered Bakers Cocoa
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Cup of Milk
1 Cup of Vegetable Oil (do not use substitute!)
1 Cup of Strong Black Coffee
1 Cup of Confectioners Sugar
1 Stick of Butter (softened)
1 Tablespoon of Vanilla
Milk to Moisten
1. Preheat oven to 350.
2. Mix dry ingredients together until well blended.
3. Add moist ingredients and mix well.
4. Pour into 13X9X2 greased and flowered pan.
5. Bake at 350 for 30-45 minutes, or until center is done.
6. Combine icing ingredients, adding milk to moisten, if needed.
7. Once cake is baked and cooled thoroughly, ice cake and serve!
8. Enjoy 😉
1 Cup of Kraft Mayonnaise
8 Ounces of Cream Cheese, Softened
2 6.5 Ounce Jars of Marinated Artichoke Hearts (Drained)
1 Cup of 5-Cheese Italian Shredded Cheese
1 Cup of Parmesan Cheese
2 Teaspoons of Crushed Garlic
1/4 Teaspoon of Pepper
2 Tablespoons of Fresh Finely Chopped Italian Parsley
1 loaf of French Baguette Bread (Sliced)
Mixer, Mixing Bowl, Large Baking Sheet, Aluminum Foil
1. In a large mixing bowl, cream together the mayonnaise and cream cheese until smooth. Blend in artichoke hearts, making sure to break them up well. Add Cheeses, Pepper, and Garlic until well blended.
2. Spread mixture thickly over each slice of bread, from end to end. Sprinkle with finely chopped flat Italian parsley.
3. Set oven on Broil and bake until cheese is golden brown. Depending on the quality of your oven, this could take anywhere from a few minutes to 25 minutes.