Spagetti with Italian sausages (leftovers) w/garlic breadsticks.. carb heaven or hell depending on how you want to look at it 
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I love spaghetti! I would make it once a week and have leftovers if Mike would let me.
Tonight my son made fried chicken (I bake my chicken first so I don't have to leave it in the oil long)
I made mashed potatos and gravy, beets and creamed corn.
I found this box of Flan mix..it was fool proof and delish! It's done in one pot on the stove..no baking.
Tonight my son made fried chicken (I bake my chicken first so I don't have to leave it in the oil long)
I made mashed potatos and gravy, beets and creamed corn.
I found this box of Flan mix..it was fool proof and delish! It's done in one pot on the stove..no baking.
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Hello Ladies.....
Pardon me for crossing the gender line but my friend MK asked me if I would post a recipe of mine in here. Of course, I would do anything for MK (I have a crush on her, please don't tell her though)
Snowdragon's Honey Nut Chicken
3-Pack of Chicken Half Breasts
Honey Nut Cereal (Any brand)
Mayonaise
Tarragon
Lemon Pepper
Marsala or White Wine
Oven Temp: 395 Degrees
Cook Time: 50 minutes
Rack Position: Center
9 x 13 Pyrex Oblong (Rectangular) Baking Dish or equal sized Metal Baking Dish
This is a fun dish to make with a cooking partner (help with the seasoning and spooning the mayo) or with the kids (crush up the cereal)
Rinse the chicken half-breasts, pat them dry and set them aside. Then pour 1/3 of a cereal box of Honey Nut Flakes into a bowl and crush them up with your hands. I generally crush them down until they are the size of oat flakes.
Take a half breast and thoroughly rub in a thin coating of Mayo, then season the top of the breast with Lemon Pepper followed by a light seasoning with Tarragon. While holding the half breast over the bowl of crushed cereal with one hand, use the other hand to thoroughly coat the top of the breast with the crushed cereal and place into the baking dish.
After all 3 half breasts have been placed into the Pyrex Baking Dish or Rectangular Baking Pan, line the bottom of the pan with thin layer of either Marsala or White Wine. I generally put my thumb over the top of the bottle to control how much goes into the pan and to keep it from splashing up on the half-breasts.
Best served with rice and salad or vegetable side dish.
Enjoy!
Almost forgot....no marsala or white wine...no problem...just use a broiler pan instead.
Now I am going to give you another one of my secret recipes as an added bonus.
Snowdragon's Sweet & Tangy Chicken
3-4 Half Breast
Ketchup
Red Wine Vinegar
Pineapple Apricot Jelly
Lemon Pepper or Black Pepper
Temp: 395 degrees
Cook Time: 50 minutes
Rack: Middle
Preparing the Sweet and Tangy Marinade
Take a measuring cup and add 3 table spoons Ketchup, 3 table spoons Red Wine Vinegar, 4 tablespoons Pineapple Apricot Jelly, 2 teaspoons Lemon Pepper or Black Pepper and stir thoroughly.
Line a broiler pan with foil, poke a few holes in it to allow run-off to drain through the grids. (Will Carmelize, easy clean-up)
Take 3 rinsed half-breast and coat with Snowdragon's Sweet and Tangy Marinade over a plate to allow excess to drain off, then place onto the broiler pan.
Suggested side dishes, any type of rice (I prefer pilaf), veggies or a salad.
Enyoy ladies!
Please let MK know if you like the recipes....I have many more! This recipe is great for Turkey and Pheasant
Slowly backing out of The Women's Room.......................
Pardon me for crossing the gender line but my friend MK asked me if I would post a recipe of mine in here. Of course, I would do anything for MK (I have a crush on her, please don't tell her though)
Snowdragon's Honey Nut Chicken
3-Pack of Chicken Half Breasts
Honey Nut Cereal (Any brand)
Mayonaise
Tarragon
Lemon Pepper
Marsala or White Wine
Oven Temp: 395 Degrees
Cook Time: 50 minutes
Rack Position: Center
9 x 13 Pyrex Oblong (Rectangular) Baking Dish or equal sized Metal Baking Dish
This is a fun dish to make with a cooking partner (help with the seasoning and spooning the mayo) or with the kids (crush up the cereal)
Rinse the chicken half-breasts, pat them dry and set them aside. Then pour 1/3 of a cereal box of Honey Nut Flakes into a bowl and crush them up with your hands. I generally crush them down until they are the size of oat flakes.
Take a half breast and thoroughly rub in a thin coating of Mayo, then season the top of the breast with Lemon Pepper followed by a light seasoning with Tarragon. While holding the half breast over the bowl of crushed cereal with one hand, use the other hand to thoroughly coat the top of the breast with the crushed cereal and place into the baking dish.
After all 3 half breasts have been placed into the Pyrex Baking Dish or Rectangular Baking Pan, line the bottom of the pan with thin layer of either Marsala or White Wine. I generally put my thumb over the top of the bottle to control how much goes into the pan and to keep it from splashing up on the half-breasts.
Best served with rice and salad or vegetable side dish.
Enjoy!
Almost forgot....no marsala or white wine...no problem...just use a broiler pan instead.
Now I am going to give you another one of my secret recipes as an added bonus.
Snowdragon's Sweet & Tangy Chicken
3-4 Half Breast
Ketchup
Red Wine Vinegar
Pineapple Apricot Jelly
Lemon Pepper or Black Pepper
Temp: 395 degrees
Cook Time: 50 minutes
Rack: Middle
Preparing the Sweet and Tangy Marinade
Take a measuring cup and add 3 table spoons Ketchup, 3 table spoons Red Wine Vinegar, 4 tablespoons Pineapple Apricot Jelly, 2 teaspoons Lemon Pepper or Black Pepper and stir thoroughly.
Line a broiler pan with foil, poke a few holes in it to allow run-off to drain through the grids. (Will Carmelize, easy clean-up)
Take 3 rinsed half-breast and coat with Snowdragon's Sweet and Tangy Marinade over a plate to allow excess to drain off, then place onto the broiler pan.
Suggested side dishes, any type of rice (I prefer pilaf), veggies or a salad.
Enyoy ladies!
Please let MK know if you like the recipes....I have many more! This recipe is great for Turkey and Pheasant
Slowly backing out of The Women's Room.......................
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Now those look yummy! Thanks SnowDragon for crossin over to share them with us.
Thanks Snow !!! Those look fantastic !!!!!
Hey MK!!!!!!!!!!!.........................
Hey MK!!!!!!!!!!!.........................
Left over Turkey Bone Soup here.
Gaspar's for dinner tomorrow in Ybor City.
World Famous Gaspar's Grotto
Gaspar's for dinner tomorrow in Ybor City.
World Famous Gaspar's Grotto
Leftover rice & beans w/ sofrito. Sliced apples cooked a bit in the microwave w/ butter, apple pie spice, raw sugar, and light sour cream. Roll that in a totilla OH yum!
I had solid food today for the first time in 10 days. I made a huge veggie/bean salad. Mees hungee.
Reuben sandwich on marbled rye.
No solid food for 10 days Sea?!!! yikes. i wouldn't just be hungry, I'd be homicidal.
No solid food for 10 days Sea?!!! yikes. i wouldn't just be hungry, I'd be homicidal.
Well I had tons of good, healthy food - it was just all in the form of smoothies. Just for a little cleanse - I'm too much of a big baby to make it the whole 30 days. Instead, I do it 2ce a year.
oh- whew. smoothies are good. but ten days is still pretty amazing. I can do a smoothie diet for a few hours. (a smoothie for breakfast and in a couple of hours it's time for lunch.
)
The first 3 days were tough but delicious. Almost constantly sipping to make it last longer, LOL. After that, it's a breeze and quite fun - and yaaay no cooking and cleaning up. It's not actually discipline, it's vanity. If I don't do it, my tummy pooofs out. But NOW comes the discipline in trying to keep a healthy diet so it actually does some good. Hoping.
This evening's feast!
Mookelboo's World Famous Chicken Piccatta (well, maybe only US & UK famous)
Chicken breasts (sufficient to the number of people you're feeding)
Chicken Stock, Lemon juice, White Wine (equal parts to cover chicken)
Capers (strained, about a handful depending on taste)
All purpose flour
Salt & Pepper
Butter (real butter is best, the roux thickens the sauce)
Pound chicken breasts with tenderizer, season with salt & pepper and dredge in flour
Melt butter in a large, high sided pan (I usually use a wok) and lightly brown chicken each side
Remove, re-butter and repeat as necessary putting the cooked chicken to one side
Add equal parts wine, chicken stock and lemon juice (I usually put a bit more wine in than the rest) and deglaze pan
Add chicken and capers
let simmer uncovered until the sauce thickens - or what I call, 'let it get happy'
Serve over fresh linguini!
Mookelboo's World Famous Chicken Piccatta (well, maybe only US & UK famous)
Chicken breasts (sufficient to the number of people you're feeding)
Chicken Stock, Lemon juice, White Wine (equal parts to cover chicken)
Capers (strained, about a handful depending on taste)
All purpose flour
Salt & Pepper
Butter (real butter is best, the roux thickens the sauce)
Pound chicken breasts with tenderizer, season with salt & pepper and dredge in flour
Melt butter in a large, high sided pan (I usually use a wok) and lightly brown chicken each side
Remove, re-butter and repeat as necessary putting the cooked chicken to one side
Add equal parts wine, chicken stock and lemon juice (I usually put a bit more wine in than the rest) and deglaze pan
Add chicken and capers
let simmer uncovered until the sauce thickens - or what I call, 'let it get happy'
Serve over fresh linguini!
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