Pioneer Woman's Chicken Scallopine

I have always loved this dish from Macaroni Grill and this is seriously just as good as theirs. I left out the white wine and just used chicken broth and it was still yummy. It definitely has a nice fresh lemon flavor, so if you're not a lemon-fan, this is not for you. Otherwise - enjoy!

Chicken Scallopine

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Oh and in case you want the original recipe:

http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/

Posted by Ree on August 24 2009

Oven Fried Chicken

I saw Paula Dean make this one day on her show. It looked so good and so easy so I thought I would try it. It was so good, everyone loved it. One thing she did on her show that is not in the instructions is she took the chicken and put it between 2 pieces of wax paper and hit it with a meat tenderizer until it was pretty thin.

Ingredients

2 cups Panko bread crumbs (will be with the bread crumbs. Walmart didn't have them I had to go to another grocery store.)
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Restaurant-Style Buffalo Chicken Wings

Restaurant-Style Buffalo Chicken Wings
(I got this recipe from All-Recipes. It had 5 stars. It calls for traditional wings with the bones which we don't like. So instead I cut up pieces of chicken and used that instead. I used the same time to cook that it said below and it cooked them too long, they were chewy. However, the sauce is freaking awesome and so easy. Taste just like you get in a wing shop. So next time I would cook the chicken different but use the sauce.)
oil for deep frying

1/4 cup butter

1/4 cup hot sauce (I use Texas Pete)

1 dash ground black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Homemade pizza sauce

Tonight I was making french bread pizza but I forgot to buy pizza sauce at the store. So I didn't have to go back to the store just for that I looked on All-Recipes and found a recipe. I didn't follow it exactly. I took some suggestions from others who had left feedback and this is what I came up with. It was so good and super easy.

15 oz can tomato sauce
6 oz can tomato paste
1 T Italian seasoning
1 1/2 tsp garlic powder
1 tsp paprika
1/2 tsp sugar
1/2 T basil

Then I put everything in a blender and that was it. It made a bunch so I just put the rest in the freezer for another day. I was very happy with how it turned out. All my kids ate it (and they don't like pizza unless it is delivered) and loved it. I will never buy pizza sauce again!

World's best lasagna

This recipe is from Allrecipes.com and it is on there top 20 recipes. I have made it a couple of times and it is the best lasagna I have ever had.

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving

* The sauce makes enough for 2 lasagnas. So you can either make 2 dishes of it (you would need double everything else except for the sauce) or put the sauce in your freezer and make it another time.

Cream-Cheese Chicken

After I make this I will post a real picture of what it really looks like.

Add to the Crock-pot:

1 stick of butter

1 6 oz package of Italian Salad Dressing Mix

4-6 chicken breast

cook for 4-5 hours then one hour before serving, take chicken out of crock-pot then add:

1 8 oz cream cheese

1 can of cream of chicken soup

and a little bit of milk about 1 TBS

Stir until melted. Put chicken back into crock-pot for 30-60 minutes. Serve over rice or noodles.

Taquitos

Ingredients:
Cooked chicken
Corn tortillas (I use white corn, but yellow corn work as well)
Taco seasoning packet
Oil (I use canola)

Directions: In a pan boil enough chicken until done. After it is done cut it up or shred it with a fork. Place in a bowl and add the seasoning packet to the chicken.

While the chicken is cooking. I take a skillet and add some oil to it. I turn the oil on to just above warm- NOT too hot. Then I take how ever many tortillas I am going to make and dip each one in the warm oil. This softens the tortillas and makes it so they can roll. I just place them on a plate with a paper towel until the chicken is ready.

Once the chicken is seasoned and ready place however much chicken you would like in one end of the tortilla. Roll it up, carefully place it in pan with oil. (You will need to turn the oil up at this point but don't let it get to hot because they will burn). Until you get the hang of it you can place a tooth pick to hold it so it doesn't come unrolled. Place several in the pan next to each other and it will help them from unrolling. Turn them so all sides get cooked.
We eat them with guacamole but you can do salsa or beans. Practice makes perfect. The first couple may be tricky but it gets easier.

Stefanie's Sloppy Joes

My friend Stefanie makes these sloppy joes when we go camping, they are yummy!!

Brown

2 lbs hamburger

1 onion

1/4 cup flour on top of browned meet

Mix in a Sauce pan the following:

1 cup tomato sauce

1/2 cup ketchup

4 Tablespoons brown sugar

2 Tablespoons Vinegar

1 Tablespoons Worcestershire Sauce

3 Tablespoons Mustard

2 cups Tomato Juice

Add meet to sauce, stir and simmer for 1 hour. ENJOY!!

Stuffed Sandwiches

16 oz. boneless ham (I just buy sliced ham for sandwiches)
1- 4.25 oz. can chopped olives
5-6 oz. sweet pickle relish
1/2 lb. cheddar cheese
1 dozen hard rolls.

In a meat grinder (I use the attachment for my Kitchen Aid). Grind the ham and cheese. (The key is to make sure you have more ham than cheese). Then add the olives and pickle relish and mix well.
Then take your rolls and cut them open. Take out a little bit of the bread in the top and put a large spoon full of the filling into the roll. Then wrap the roll up in tinfoil. Place them in the oven on 200. You just want to leave them in there long enough to melt the cheese.

Baked Potato Soup

I tried this recipe tonight - and I thought it was yummy! ( I am a soup-aholic though....)
Sorry, I haven't figured out how to post pictures..... Addie is busy with homework.

3 Tbs. Butter
1 c. chopped onion
2 Tbs. flour
1 can (14 oz) chicken broth (I used one and a 1/2 cans....it needed it)
4 medium potatoes, peeled and cut into 1/2" cubes
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
dash Tobasco sauce (or 2 or 3...)
1/2 tsp garlic salt
1 c. half and half

Melt butter in soup pan on medium heat. Add onion and suate for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, Tobasco and garlic salt. Bring to boil, reduce heat and simmer 20 minutes. Stir occasionally. Stir in half and half, and heat through.

We then loaded our bowls up with grated cheese, crumbled bacon, green onions and sour cream...you can be creative! The kids really liked the cheese and bacon in their soup.

It was good comfort food - enjoy!

Tomato Basil Soup

1 Can of tomato soup
1 can of tomato Italian stewed tomatoes
¼ cup grated parmesan cheese (best if fresh)
1/3 cube of butter
1 tsp basil leaves
½ tsp garlic salt

Mix tomato soup and ½ can of water together in a medium sauce pan. Cook on medium heat. Puree stewed tomatoes in the blender and add to sauce pan. Add parmesan cheese and basil leaves and garlic salt. Heat to almost a boil and let simmer for about 20 minutes, stirring frequently. Serve with croutons and sprinkle with parmesan cheese

White Boy Chili

This is one of my favorite recipes for fall and winter- plus you can make it low-fat

3-4 chicken breasts cubed
1 med. Onion, diced
1 ½ t. garlic powder
2 T. butter
3 cans Great Northern White beans-rinsed and drained
1 can chicken broth
2 cans chopped green chili’s
1 t. salt
1 t. cumin
1 t. oregano
¼ t. cayenne pepper
½ t. black pepper
1 c. sour cream (I use low fat or fat free)
½ c. whipping cream (I have used low fat half and half before but it better with whipping cream)

Directions: Sauté chicken, onion, garlic, and butter together until chicken is cooked through.
Add beans, broth, chilis, and spices- bring to a boil.
Reduce heat and simmer for ½ hour….. I put it in my crock-pot for up to 2 hrs
Just before serving add sour cream and whipping cream.

Pulled-Pork Tacos

2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F.

Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.

This recipe is yumilicious and easy clean-up! A few tricks I've learned are: make sure you get a good seal on the tin foil wrap, make sure to cook it long enough and let it cool as the instructions say - otherwise it will be tough and not easy to shred or eat.

Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.

Yield: Makes about 6 servings

CALORIES 396 (30% from fat); FAT 13g (sat 4g); CHOLESTEROL 125mg; CARBOHYDRATE 30g; SODIUM 800mg; PROTEIN 39g; FIBER 3g; SUGAR 5g

P.S. I did a bigger roast (about 4 lbs) and just cooked it for 6 1/2 hours and it turned out great.

Chicken Enchiladas

This is a fresh take on chicken enchiladas because it doesn't have cream of chicken soup! Mitch and Arden loved these - definite repeat at my house. Oh and here's the blog where I found them, she has other yummy recipes too:
http://armellejewelry.blogspot.com/

Ingredients

8-10 tortillas, flour or corn, I used the uncooked flour tortillas from Costco/Sams and cook them up according to package instructions.

½ cup chopped onions

4 cloves garlic, minced

1 teaspoon ground coriander, optional. I didn’t use it.

¼ teaspoon pepper
½ teaspoon salt

2 tablespoons butter

3 tablespoons flour

1 (8 ounce) carton sour cream

2 cups chicken broth

1 (4 ounce) can diced green chili peppers , can add two cans

2 cup shredded Monterrey jack cheese

3 cups chicken, cooked and chopped/shredded

black olives (optional)

tomatoes (optional)

green onions (optional)
Jalapenos, diced (optional) Gives it a nice kick.

Directions
Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.

For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.

Stir in broth and chili peppers all at once. (and jalapenos if adding)

Cook and stir until thick and bubbly.

Remove from heat; stir in 1 C of the cheese.

For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.

Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.

Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.

Top with remaining sauce.

Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.

If Desired: garnish tops with olives, tomatoes, and cheese.

Croissant sandwiches

These are one of my favorites. A friend of mine made them for a shower and everyone went nuts for them. So now I make them and we love them.

Croissants
Turkey, any flavor you prefer
Provolone cheese
Sprouts
Sunflower seeds
Avocado
Mayonnaise

1. Slice the croissant nearly all the way through leaving some attachment.
2. Lightly spread with Mayonnaise.
3. Layer with turkey, cheese, sprouts, seeds, and avocado.

(The amount of each ingredient depends on the number of sandwiches you are making, and how hardy you want them to be.)

If you are making them for a party or shower I would cut them into thirds. I often will cut them in half just to avoid waste, especially if there are small children.

Lisa's spaghetti sauce

I kept waiting for Lisa to add this but figured I would do it for her! This is a staple at our house and is one of the few recipes all of my kids will eat and LOVE. It is so fast and easy and makes enough for 2 meals for our family. So I put the left over sauce in the freezer for the next week.

30 oz. tomato sauce

1 lb. hamburger

1/2 T oregano

a little less than 1/2 T of Italian seasoning

*1 Lawry's spaghetti seasoning packet

Directions: Brown your hamburger with a little minced onion and 1/4 packet of Lawry's. In another pot pour the sauce (swish a little water in the cans as well), oregano, Italian seasoning and rest of Lawry's packet. When hamburger is cooked add it to the other mixture. Let simmer for 3 hours.

*You really need Lawry's, others are not nearly as good. They don't sell it at Walmart, but other stores do carry it.

Chicken Cordon Bleu Bake

Ingredients:

6 chicken breasts, sliced if thick

1 lb. deli ham

1 lb sliced swiss cheese

1 pkg. Stove Top Stuffing mix (dry)

1 can cream of chicken soup

3/4 cup milk

Directions:

Butter a 9x13 in. glass pan

Place chicken breasts in pan

Lay ham and cheese on top of chicken

Pour stuffing mix over cheese (crush a little first)

Mix soup and milk together, stirring well

Pour milk/soup over stuffing

Cover with foil and bake 350 deg. oven for 1 to 1 1/2 hours

Baked Ziti

Ingredients:

1 pound dry Ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 oz provolone cheese, sliced

1 1/2 cups sour cream

6 oz mozzarella cheese, shredded

2 tablespoon grated Parmesan cheese

Direction:

1. Bring a large pot of lightly salted water to a boil. Add zity pasta, and cook until al dente, about 8 minutes;drain

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of ziti, Provolone cheese, sour cream, 1/2 sauce mixture,remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.Bake for 3o minutes or until cheese is melted

Paula Deen's Hurry Up Chicken Pot Pie

2 Cups cooked chopped chicken breast

2 hard boiled eggs,sliced

1/2 cup thinly sliced carrots

1/2 cup frozen peas

1 (10 3/4 oz) can cream of chicken soup

1 cup Chicken broth

salt and pepper (optional)

1 1/2 cups Instant biscuit mix

1 cup milk

1 stick melted butter

~~~~~~~~

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Mom discovered this one and I absolutely love it. I am not a pot pie person, but this one is too yummy to pass up.

Don't get thrown off by the hard boiled eggs, I thought it was weird too, but so yummy!

Chicken Parmigiana

*3 Chicken Breast (or more depeding on how many you are feeding)
*1 Egg
*1 teaspoon salt
*1/4 teaspoon pepper
*1 cup breadcrumbs
*1 1/4 c butter
*10 1/2 oz pizza sauce
*6 slices of Mozzarella Cheese
*Parmesan cheese
~~~~~~~~~~

~Cut Chicken breast in half
~Beat egg, salt and pepper in bowl
~Dip Chicken into egg
~Coat with crumbs
~Saute Chicken in butter (Just until golden brown on each size)
~Arrange Chicken in crock pot
~Pour pizza sauce over Chicken
~Cook on low for 6-8 hours (mine usually gets done right at 6 hours)
~THE LAST 15 MINUTES OF COOKING place Mozzarella cheese over cooked chicken and sauce then sprinkle Parmesan cheese over top.

I got this recipe from Sarah's ward cook book. Its super easy and a husband pleaser for sure
This is one of Chris's favorite meals.