Chicken Piccata (Creamy Lemon Parmesan)

4 large Boneless Skinless Chicken Breasts

2 tbsp Flour (all-purpose)

2 tbsp fresh Parmesan Cheese, finely grated

1 tsp Salt

1/4 tsp Black Pepper

1 tbsp Olive Oil

2 tsp Butter

2 tbsp Garlic, minced

1 can Chicken Broth

1/2 cup Milk

1/3 cup fresh Parmesan Cheese, finely grated

4 tbsp Black Olives, sliced thin

1 tsp Cornstarch

1 tbsp Water

3 tbsp Lemon Juice

1 tbsp Parsley

1) Lightly spray pan/skillet with a light coating of Pam and heat over medium-high heat. In a shallow bowl, combine the flour and 2 tbsp Parmesan cheese. Season the chicken with salt and pepper. Dredge in the flour mixture. Shake off excess and set aside.

2) Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter is melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

3) Add the garlic to the oil in the pan (add a little more oil if needed) and fry until fragrant (about 1 minute). Reduce head to low-medium heat, add the broth and milk. Bring the sauce to a boil; season with salt and pepper to your taste; add in the Parmesan cheese and 2 tbsp olives and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and combine into the sauce. It will begin to thicken immediately.)

4) Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra mushrooms to garnish, add lemon slices and parsley.

Tamale Pie

1 pound Ground meat browned

1/2 cup chopped Onion

1/2 cup chopped Green Pepper

1 can Corn, whole kernel - drained

1/2 cup pitted Black Olives sliced

1/2 tsp Salt

3 tsp Chili Powder

1 tsp Black Pepper

2 cans Tomato Sauce - 8 oz

1 clove Garlic minced

1 tbsp Sugar

1 1/2 cups Cheese - Cheddar (shredded)

Mix browned meat with all ingredients EXCEPT cheese. Simmer 20 to 25 minutes.

Add cheese and stir until melted.

Pour into 10 x 6 x 1-1/2 inch baking dish.

Bake at 375 degrees for 1 hour and 15 minutes.

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.

 

Spanish Chicken

 

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

 

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

 

You are wanting them to be lightly browned on both side, remove from heat.

 

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

 

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

 

Uncover, top chicken with picante sauce.

 

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

 

Serve and enjoy!

Easy Lasagna

Easy Lasagna

1 lb. ground beef

1 can spaghetti sauce (26 ½ oz) (We like Hunt’s Garlic & Herb)

1 can tomato sauce (8 oz)

1 ½ cup water

1 small-curd cottage cheese (16 oz)

12 oz. (3 cups) Mozzarella cheese, shredded

½ cup Parmesan cheese

2 eggs

1 tsp. salt

¼ tsp. pepper

8 oz. lasagna noodles (uncooked) (We use the cheap regular store brand)

1 can sliced black olives, sliced

Preheat oven to 350 degrees.

Brown ground beef.  Drain excess fat.  Add spaghetti sauce, tomato sauce, black olives, and water.  Simmer 10 minutes.

Combine remaining ingredients for filling. 

Pour 1 cup meat sauce into a 9 x 13-inch pan. (Using a ½ measuring cup makes all the steps eaiser.) Layer 3 uncooked lasagna noodles over sauce.  Cover with 1 ½ cups meat sauce.  (½ cup over each lasagna noodle) 

Spread half of cheese filling over sauce.

Repeat layers: lasagna noodles, sauce, cheese filling.  Top with a layer of lasagna noodles.  Pour remaining sauce over top. 

Cover pan with aluminum foil.  Bake at 350 for 55 to 60 minutes.  Remove foil and bake 10 minutes more.  Allow to sit 10 minutes before cutting to serve.

Upside-down Pizza

Upside-down Pizza

1/2 onion, chopped
1 1/2 pounds ground meat
1 jar pizza sauce
2 cups shredded Mozzarella cheese
1 can crescent rolls
1/4 cup Parmesan cheese
1 can slided black olives
10 slices bacon

Cook and crumble bacon. Brown onions and ground meat. Drain and add pizza sauce, bacon and black olives. In a 9x13inch pan, layer ground beef mixture, then Mozzarella cheese. Arrange crescent rolls to form a crust on top. Spray top with Pam or dot with butter. Sprinkle Parmesan cheese on top. Bake at 350* until brown.

Spicy Chicken Ro-Tel

This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes.

Spicy Chicken Ro-Tel
3-4 chicken breast
1 lb Velveeta cheese
1 can Ro-Tel Tomatoes
1 (16 oz) pkg spaghetti (any type of pasta can be used here, egg noodle, angle hair, ect.
black olives

Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel.

There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.

From Vonda Downing, Ebenezer Baptist Chuch Cookbook, Hammond, LA