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Thursday, April 25, 2013

Parmesan Crusted Chicken Scallopini

  • Chicken Scallopini
  • 4 egg whites, beat
  • One sleeve ritz crackers
  • 1/3 cup Parmesean cheese
  • salt and fresh pepper
  • 2 tsp olive oil
  • 2 tb butter


Whisk your eggs and put aside in a separate bowl
Smash up a sleeve of ritz crackers so they are a fine texture like breadcrumbs. (If you have breadcrumbs you can substitute the two.)
Mix the crackers and parmesan cheese and put together in a bowl
Salt and pepper your chicken
Dip your chicken into the egg mixture
After your chicken has been drenched in the egg mixture dip into the cheese/crackers mixture and set aside.
When all of your chicken has been drenched in both the egg and cheese/cracker mixture. Get a non stick pan and melt your butter and olive oil over medium-high heat. 
Once butter and olive oil has been almost melted add your chicken and cook on both sides for about 4 min each and when your chicken has turned golden brown. 

Creamy Tomato Tortellini Soup

I’m a huge devotee of anything creamy and when it comes in toe with cheese tortellini, buttery tomato sauce soaked in a warm soup mixture I know precisely what I’m making myself for lunch or dinner, heck even breakfast!! 

  • 2 whole Large Cloves Of Garlic Minced
  • 2 Tablespoons Olive Oil
  • 2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
  • ½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
  • 1-½ cup Milk
  • 2 cups Half-and-half
  • 2 cups Chicken Stock
  • 1 teaspoon Onion Powder
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 2 teaspoons Italian Seasoning
  • 1 whole 9 Oz Package Of Cheese Filled Tortellini
  • ½ cups Shredded Parmesan Chees
  • Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
  • When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.
  • After noodles are cooked, ladle soup into bowls and top with parmesan cheese and serve with crusty bread.

Grilled Angel Food Cake with Cinnamon Butter Glaze

I love angel food cake for it's airy sweetness and this recipe takes that airy goodness to a new level! This is the perfect warm weather dessert that takes you out of the steamy kitchen and outside on the grill. It's also cost effective and easy since the trick is to use purchased angel food cake. I give it that special twist by brushing it with melted butter, spiced with cinnamon, sugar and lemon juice. Just a few seconds on the grill and the cake becomes deliciously caramelized, a perfect host for sliced strawberries and cool whip.
If you prefer whipped creme or other fresh fruit or even vanilla ice cream, make sure you top the cake while it's still warm. Oh, Yum!

Time to prepare:  20 min
Servings: 8 (one slice per person)
1 quart strawberries, sliced
4 Tb sugar
1 Tb fresh squeezed lemon juice
4 Tb butter
1/2-1 tsp cinnamon, depending on preference
13 oz angel food cake, cut into 8 slices (or 4 big slices to share)
8 oz container cool whip

In medium bowl, combine the strawberries and 2 Tb sugar. Gently mix and set aside

Heat Grill to High heat (watch carefully!!) only 20-30 seconds per side.

In small saucepan over medium heat, combine the butter, lemon juice, cinnamon and remaining
2 Tb sugar. Heat, stirring, until butter is melted and sugar has dissolved. Use a pastry brush to coat all sides of the cake slices with the butter mixture. (You can also melt in the microwave if you're on a time schedule)

Place cake slices on grill for 20-30 seconds per side on high heat or until golden grill marks appear and the cakes are nicely toasted.

Serve each slice topped with cool whip and berries.

Dijon&Maple Syrup Chicken

Mix together 1/2 cup Dijon mustard, 1/4 cup Maple syrup, 1 Tb Rice Wine Vinegar. SET SOME ASIDE FOR LATER USE. 
Sprinkle the chicken with Salt and Pepper

Pour Dijon/Maple mixture over chicken and put into oven for 40 min at 450 F. Or until the chicken reaches 160 F. Wait 5 min to cool and serve hot with some extra sauce over the chicken. I served it on a bed of lettuce with sliced tomatoes and fresh lemons. Makes for a pretty presentation :) 

This is one of the best chicken recipes I've made! It has such unique flavors that even if one is not a fan of Dijon mustard they will still fall in love with this simple dish. Great for Springtime dish or a Winter comfort meal. It works for all seasons. Enjoy!


Chicken Thighs - 1 package ( I used chicken breast ) :)
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 TB- Rice Wine Vinegar
Salt and Pepper
Fresh Rosemary


Preheat your oven to 450 F
Mix together mustard, maple syrup and rice wine vinegar. *PUT SOME SAUCE ASIDE FOR LATER USE.
Put your chicken into a foil-lined, oven proof baking dish.
Salt and pepper your chicken
Pour the Dijon mixture over the chicken, turn over so they are fully coated.
Put the dish into the oven and let back for about 40 min or until your thermometer reads 165 F
Baste the tops of the chicken with more sauce at 20 min.
Let dish cool for 5 min add more sauce and serve!