Parmesan Crusted Chicken Scallopini

INGREDIENTS

• 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

Directions:

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!! 

INGREDIENTS

• 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

DIRECTIONS:

• 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.

recipe courtesy of Tasty Kitchen: http://tastykitchen.com/recipes/soups/creamy-tomato-tortellini-soup/

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!


Ingredients: 
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

Directions:
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!

Ingredients:

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

Directions:

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!

Restaurant quality Crab Rangoons.

Preheat oven to 350. Spray mini muffin tin with nonstick cooking spray. 

In a bowl, mix together the crab meat, cream cheese, mayonaise, Sriracha, chives and pepper.  

Place one wonton wrapper in each muffin cup. The edges of the wrapper may extend slightly and may need to be folded slightly. Fill the center of each wonton cup with the crab mixture.

Bake 15-20 Minutes or until edges of cups are golden brown. 

ENJOY!! 

Ingredients:

1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
fresh ground pepper to taste
12 won ton wrappers

DIRECTIONS:

1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray ( I didn't have one so I used a regular sized muffin pan, it they come out just fine) 

2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined (I'm not a fan of chives, so I left them out)

3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.

4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. 

Recipe courtesy of: http://www.mybakingaddiction.com/baby-shower-crab-rangoons/

Chili's Skillet Queso

Note: Velveeta is in the crackers section, not the refrigerated section with the other cheeses! For this recipe I used ground turkey, I'm not much of a beef eater. 

The recipe calls for cutting the Velveeta into squares so it melts better, but I had not trouble melting it as it came. 

As the chili and Velveeta melt together, keep on simmer until your ground beef/turkey is fully cooked. Add to the mixture and stir together. 

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• Ingredients:
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• 16 oz Velveeta cheese
• 1 (15 oz) can Hormel No-Bean Chili
• 2 tsp Paprika
• 1 Tbsp Lime Juice
• 1/2 tsp Cayenne Pepper, ground
• 1/2 tsp Cumin, ground
• 1/2 lb cooked Ground Beef (optional)

Directions: 

In a large skillet or large pot cut the Velveeta into cubes, this will make it easier to melt. Mix in the Hormel Chili. When the cheese and Chili is melted and mixed together add the paprika, lime juice, cayenne pepper and cumin. Keep on simmer. If you choose to add ground beef or ground turkey in another skillet add around 2 tbs olive oil, add ground beef or turkey until fully cooked, around 5 min. Stir frequently and add to the Velveeta and chili mixture. Serve with hot tortilla chips! 

Recipe adapted from http://www.tastebook.com/recipes/1295249-Chili-s-Skillet-Queso?full_recipe=true

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Sweetheart Strawberry Pies

Use your favorite pie dough (I used store bought) and using a cookie cutter of your choice, cut out your shape.

Be sure to put flour on your dough

Cut strawberries into little pieces. Make them small, so it's easier to fill.

Sprinkle with a hefty amount of sugar, you want these pies to taste sweet :)

Fill half of your pie cutouts with the strawberry mixture

Place a spoonful of Ricotta on top

Seal to press with a fork

Brush top with melted butter. 

Bake in oven for roughly 15 min. Depending on the thickness of your dough and the strength of your oven it may take longer. Keep a close watch! When they are done, sprinkle with powder sugar and serve warm! Yum!

Ingredients:

• pie dough
• fresh cherries, chopped
• ricotta cheese
• sprinkle of sugar
• 1 TBSP butter, melted

Directions: 

1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
2. Roll out your pie dough (I bought a store bough pie crust and didn't need to roll it out much)
3. Flour your dough
4. Cut out shapes with cookie cutter.
5. Cut strawberry into tiny piece and sprinkle with sugar
6. Lay out your star cookie cut outs on the baking sheet. Spoon on your strawberries and riccotta. Lay down the top dough, seal to press with a fork.
7. Brush the top with melted butter.
8. Bake for about 15 minutes or until they are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
9. Cool for 5 minutes, then transfer to plate. Dust with powdered sugar if desired