Recipes to share

One of my new favorite blogs is NannyGoat. She has/had this great idea to do recipe swap today. Check it out, quite a few people have added there favs to her list. Ummm, its making me hungry. Here's a little peak of some of them.











Chicken Parmesan from momma Staker click here for more

Ingredients
4 Chicken Breasts
2 Egg Whites (or whole eggs if you prefer)
1 Garlic Clove
1 Cup Seasoned Bread Crumbs
1/4 Cup Grated Fresh Parmesan Cheese
1 Teaspoon Italian Seasoning
1/8 Teaspoon Black Pepper
2 Tablespoons Flour4 oz.
Angel Hair Pasta
1 Jar of your Favorite Spaghetti Sauce
1/4 Cup Mozzarella Cheese (shredded)


Preheat oven to 425. Trim Chicken. Beat egg whites until frothy, press in garlic. Mix together bread crumbs, Parmesan cheese, and seasonings. Coat breasts with flour, dip in egg mixture, and then in crumbs. Place Chicken on baking sheet and bake 20-25 minutes or until chicken is no longer pink and juices run clear. Cook pasta and heat up sauce. To serve, place pasta on plate, top with baked chicken top with sauce and cheese and enjoy!

Grammy’s Chicken Salad

I got this recipe from a dear friend April who got it from another friend of ours Dawn. It was/is Dawn's g-ma's recipe. All I can say is.... Man, everything taste better with cream !!! I made it the other day for the 1st time and snapped a few pictures to make the recipe a little more exciting.

2 ½ cups cooked & deboned chicken
1 c. celery chopped (optional as my hubby doesn't like celery)
2c. grapes
½ c. sliced or chopped almonds toasted
2 tbls minced parsley
1c mayo
1c whipped heavy cream
Salt to taste
White pepper to taste

To start, cover chicken with water in large pot.

Then bring salted water with chicken to a boil.

While chicken is boiling, about 45 minutes, prepare other ingredients. Chop or slice almonds. Put in baking dish and toast in oven at 350 degrees for 8-10 minutes.

Cut grapes into 4's. Mince parsley, chop celery.

Once chicken is cooked and no red juice bleeds out when poked with a knife, remove chicken from water and let cool then debone ( I use both white and dark meat).

Tip: I reserve the broth from the chicken for future use.

In mixing bowl add chicken, grapes, almonds, celery, salt, pepper, parsley and mayo. Mix well.

In very cold metal bowl, whip cream until peaks form.

Gently fold cream into chicken mixture.

Put in serving dish and enjoy.

This salad is great on sandwich rolls, croissants or served with crackers. Will stay fresh in fridge for up to 3 days.

YumYum !!

Quilted Binder

You must check this Quilted Binder out. This is a perfect idea for a photo album, cookbook, recipes sorter, anything. So get out your scrap fabric and bind away !