You are welcome. Enjoy.LyndaKay wrote:This recipe sounds delicious. Will be making it on Sunday!! Thanks for sharing.Shutterbug
SALSA CHICKEN CASSEROLE
Cherry Addict
Kimber
I used to be indecisive; now I'm not sure.
I used to be indecisive; now I'm not sure.
Cherry Addict
No, if you can find a photo from the book, Pinterest or wherever you got the recipe, that is fine!Shutterbug wrote:Does this have to be a photo we have personally taken of the dish or just a photo even if you originally found our recipe on line before you made it?beachlover wrote:I have been working on recipe books for 2 nieces and now one for my cousin's wife - and I am running out of new ideas. And could use a few more easy, quick ones for myself.
Your challenge is this: share a recipe with me! That's it. I need to be able to read it though! Entries accepted until the start of the crop Saturday, 8am EST.
Everyone who enters will get points.
Bonus: Double your points by adding a picture of your dish!!!
Ann ~ Life is always better at the beach!
view my blog (new) https://ourhideawayparadise.blogspot.com/
view my blog (new) https://ourhideawayparadise.blogspot.com/
Cherry Addict
OMG, all these recipes are so wonderful!!! And my tummy agrees 
Ann ~ Life is always better at the beach!
view my blog (new) https://ourhideawayparadise.blogspot.com/
view my blog (new) https://ourhideawayparadise.blogspot.com/
Cherry Addict
I've tried many different Chicken Parm recipes (hubby loves it) but I always come back to this one from The Pioneer Woman. In fact I think I'm going to make it next weekend (too busy this weekend). I'm pretty sure I've taken photos of this dish while making it but it would be on my home computer and I'm at home. If I can find one of mine, I'll share later.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
- =16px4 whole=16px (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- =16px1/2 cup=16px All-purpose Flour
- =16pxSalt And Pepper, to taste
- =16px1/2 cup=16px Olive Oil
- =16px2 Tablespoons=16px Butter
- =16px1 whole=16px Medium Onion, Chopped
- =16px4 cloves=16px Garlic, Minced
- =16px3/4 cups=16px Wine (white Or Red Is Fine)
- =16px3 cans=16px (14.5 Oz.) Crushed Tomatoes
- =16px2 Tablespoons=16px Sugar
- =16px1/4 cube=16px Chopped Fresh Parsley
- =16px1 cup=16px Freshly Grated Parmesan Cheese
- =16px1 pound=16px Thin Linguine
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
Cherry Cola
Here's mine: I made this for our community's Cinco de Mayo party last night!
Cool Bean Salad
3 cups cooked basmati rice
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 green onions, sliced thin
1 small, red sweet pepper, chopped
1/4 cup minced fresh cilantro
Combine above ingredients in a large bowl.
DRESSING:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
Combine dressing ingredients in a small bowl, and whist until smooth. Pour over salad and toss to coat.
Chill until serving---best if chilled overnight, which allows flavors to meld. Enjoy!
Cool Bean Salad
3 cups cooked basmati rice
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 green onions, sliced thin
1 small, red sweet pepper, chopped
1/4 cup minced fresh cilantro
Combine above ingredients in a large bowl.
DRESSING:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
Combine dressing ingredients in a small bowl, and whist until smooth. Pour over salad and toss to coat.
Chill until serving---best if chilled overnight, which allows flavors to meld. Enjoy!
I am running away from my responsibilities,
and it feels good!
Kathy
and it feels good!
Kathy
Cherry Cola
The carmels are wrapped in little wax paper squares with twisted ends. Every year at Christmas My sister, Linda gives each family a big box of yummy candy. The caramel recipe was given to me by my boss at my first job as a hair stylist over 30 years ago.
Caramels
1 Can Eaglebrand condensed milk
¼ tsp Salt
1 C Margarine
2 ¼ C Light brown sugar
1 C Light corn syrup
Stir together in a medium sauce pan. Cook on medium heat stirring constantly until temperature reaches 245 degrees on a candy thermometer. Remove from heat, add 1 tsp Vanilla.
Pour into a greased 9X9 pan. Allow to cool. Cut into squares and wrap individually in wax paper squares, twist ends.
These are really easy and so good.
Caramels
1 Can Eaglebrand condensed milk
¼ tsp Salt
1 C Margarine
2 ¼ C Light brown sugar
1 C Light corn syrup
Stir together in a medium sauce pan. Cook on medium heat stirring constantly until temperature reaches 245 degrees on a candy thermometer. Remove from heat, add 1 tsp Vanilla.
Pour into a greased 9X9 pan. Allow to cool. Cut into squares and wrap individually in wax paper squares, twist ends.
These are really easy and so good.
Jill
Jill
Jill
Cherry Bing
How about I share the 12 (!) from our crop a few weeks ago? Lmcgill wanted to share the chicken pasta salad one anyway.
Click here!!
Click here!!
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