Sunday, May 20, 2007

A favorite standby

This is one of my favorite meals to make because everything mixes up quickly and you can bake them all at the same time. So outside of baking the potatoes the meal takes less than 45 minutes start to finish (with a little help from Tyler trimming the fat off the chicken!) The first two recipes are taken from the Betty Crocker Cooking Basics cookbook which I totally love. This is one of the first meals I learned how to make. I highly recommend that cookbook if you are just starting out. There are tons of helpful tips and a picture for every recipe. Plus it's Betty Crocker, you can't go wrong with Ol Betty.



Parmesan Dijon Chicken

Ingredients:
2 large chicken breasts, cut in half.
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
3 T melted butter
2 T dijon mustard

Directions:
1. Preheat oven to 375 degrees.
2. Mix melted butter and dijon mustard in a large bowl or flat dish. Mix bread crumbs and parmesan cheese in a large ziploc bag.
3. Dip the chicken into the butter/mustard mix making sure to thorougly coat it. Then toss into the bag and coat with crumb mixture. Place chicken in single layer in an ungreased rectangular pan.
4. Bake uncovered 30 minutes, making sure to flip the chicken over halfway through baking. Chicken is done when juice is no longer pink when you cut into the center of the thickest piece.


Twice Baked Potatoes

Ingredients:
4 large baking potatoes, scrubbed clean.
2 large spoonfuls sour cream
2 T butter
dash salt and pepper
2 T milk
1 cup colby jack or mexican blend shredded cheese.

Directions:
Poke holes in potatoes and bake in a 375 degree oven for 1 hour.
Let potatoes cool, then cut in half and scoop out the potato, place skins on baking sheet to be refilled.
Mix potato, sour cream, butter, salt and pepper on medium speed. Add in milk until the mixture becomes smooth.
Spoon potato mixture into skins, top with cheese. Bake for 20 minutes in a 375 degree oven.

Broccoli Casserole

Ingredients:
10 oz frozen chopped broccoli, thawed and squeezed dried
1 cup stuffing mix
3 T melted butter
6 oz can creamed corn
dash of salt and pepper
1 egg

Directions:
Mix butter and stuffing mix together until moistened. In a separate bowl mix egg, creamed corn, broccoli, and salt and pepper. Add in stuffing mix and then pour it all into an 8x8 greased pan, bake for 35 minutes in a 375 degree oven.

5 comments:

Leslie said...

The parm dijon chicken is great! I remember you posted that recipe on the KC board awhile back. I tried it and it was delish!!

:) Rockstar79

CookinsForMe said...

What a nice blog yall have and the chicken recipe looks and sounds very good. I'll have to try that. Keep up the good work on your blog and check mine out if you have a mind to. ;)

Jigginjessica said...

That sounds great. I think DH would really love this

Joelen said...

Your meal sounds wonderful and I think I'll try that parmesan dijon chicken recipe soon!

Em said...

I really like the Betty Crocker Basics cookbook too- we've used several recipes from it. My brother thought it was such a good cookbook, he tried giving me copies on 2 consecutive Christmases!