Friday, April 29, 2011

Golden Baked Chicken



This is a very interesting recipe that I found on Allrecipes. I will definitely make this many more times. What is so interesting about it is that it doesn't use breadcrumbs in the coating but dried potato flakes! When I found this recipe I knew I just HAD to try it. I love trying recipes that use alternative ingredients instead of just the usual ingredients. I used boneless chicken thighs for this and I have to admit I am not that big a fan of boneless thighs. I prefer the ones with the bones in them or chicken breasts. This coating however is just great. Unfortunately I had forgotten to add paprika since that probably would have given the chicken greater color and flavor and I will have to remember to add that in next time I make these. I have a habit of forgetting to add an ingredient and thank goodness it didn't make that much difference with this recipe.



Glad the weekend is here. Sometimes I really enjoy working but it's tough when the weather is so nice like it has been here lately. Hoping to do some outdoor activities this weekend and just have fun! Oh, and having a chocolate cake baking in the oven and looking forward to having it later tonight also helps!!!!


2 cups instant mashed potato flakes

3/4 cup grated Parmesan cheese

2 tablespoons dried parsley flakes

1 tablespoon paprika

3/4 teaspoon garlic salt (I used garlic powder and 1/2 tsp salt)

3/4 teaspoon onion powder

1/2 teaspoon pepper

3 (3 pound) broiler/fryer chickens, cut up and skin removed (I used 8 boneless chicken thighs)

1 cup butter or margarine, melted (I used butter)


In a bowl, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper. Dip chicken into butter, then into potato flake mixture. (I sprinkled some butter also on top of coating).



Place on two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 375 degrees F for 50-60 minutes or until chicken juices run clear.






Thursday, April 21, 2011

Chocolate Banana Bread



It's been spring break here and we've been having a blast! We did end up going to Kings Dominion for my son's 12th birthday but the park closed early due to rain so we were all given rain tickets! It worked out great. Even though the park closed early (4:30) we were still able to go on all the rides with no lines. That means my son and his friend rode all the coasters several times with NO waiting! Wow....my friend Mike who joins us every year rode the Intimidator a total of either 8 or 9 times in a row. This is a 305 foot roller coaster with a 300 foot DROP!!! If I went on I'd never make it to the bottom....I'd have passed out on the way up! My son and his friend went on this several times and even sat front row during one of those times! When we went back again earlier this week the weather was beautiful but of course there were lines this time. We stood until closing and had another great day!



This recipe is a winner! I love all things banana bread and found this on one of my favorite sites Coleen's Recipes. I probably visit her site and copy her recipes more than anyone elses. They are just all so good! Thank you again Coleen for another terrific recipe! This bread is a banana and chocolate lover's dream. You have to add the chips...they just put it over the top! This was gone in no time and is also perfect to have with ice cream. My husband is the ice cream maker here and he has made several flavors in the past few weeks which I will be posting soon. Hope everyone has a lovely Easter and is enjoying spring break if you have children!!!!



1 1/4 cup mashed bananas

1/3 cup vegetable oil

1 tsp vanilla

1 cup white sugar

2 eggs

1 1/2 cup all purpose flour

1/2 cup baking cocoa

1 tsp baking soda

1/2 tsp salt

1 cup chopped pecans

1 cup semi sweet chocolate chips



Beat all wet ingredients and sugar together until well combined and smooth. Beat in dry ingredients just until combined, then stir in nuts and chocolate chips.


Bake in greased 8 x 4 in (I used 9 x 5 in) loaf pan in preheated 350F degree oven for 60 to 70 minutes or until toothpick inserted in center of bread comes out clean. Let bread cool in pan on rack for 15 minutes. Remove from pan and immediately wrap hot bread in plastic wrap and cool.

Tuesday, April 12, 2011

Donut Muffins


I have seen these little bits of deliciousness on some other sites recently and knew I just had to try them for myself. Oh are they good!!!! I made 24 bits size mini muffins but next I will try full size muffins and I'm sure they will also be just as good. It took absolutely no time at all to make these and they are wonderful for someone who is just starting to bake to try. They are extremely simple to make and just about foolproof! I found this recipe on Allrecipes (where I seem to find sooo many good recipes lately!).

We had such nice weather here yesterday. It was 85 degrees and I could definitely get used to that year round. I'm hoping that the weather holds up since we will be celebrating my youngest sons's 12th birthday this Saturday at King's Dominion Amusement Park. It's his favorite place to go and he has been counting the days. We have been celebrating his birthday with friends there for the past 3 years and it has become a tradition. I find it sooo much easier than having a huge birthday party and much less work. And he and his friend enjoy this so much! He claims he is riding all the big coasters this year. Well, we'll see if that holds true. There are only a few rides he hasn't ridden yet but I think he is confident enough to try them this year. Me, I ride the bench....that's my speed!

1/2 cup white sugar

1/4 cup margarine, melted (I used butter)

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all purpose flour

Topping

1/4 cup margarine, melted (I used butter)

1/2 cup white sugar

1 teaspoon ground cinnamon

Preheat oven to 375 degrees F. Grease 24 mini muffin cups.

Mix 1/2 cup sugar, 1/4 cup margarine and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.

Bake in preheated oven until the tops are lightly golden, 15 to 20 minutes.

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine and roll in the sugar cinnamon mixture. Let cool and serve.

Sunday, April 3, 2011

Terrific Turkey Enchiladas



I found this great recipe in Taste of Home Feast!!! It caught my eye not only because I love Mexican food but because it was a Grand Prize recipe in their contest. And it is really, really good. I could not wait to have this for leftovers the next night! Keep in mind you really need to love cilantro to appreciate this recipe. My husband and son were so so about it but only because of the amount of cilantro used. It calls for a cup of cilantro leaves that you can definitely cut back on if you are not that crazy (like I am) about cilantro. The filling is also wonderful and there were no complaints about that at all! Hope you are all enjoying the lovely weather we are having if you live in Virginia. A beautiful sunny day today and looks like it will be in the high 70's tomorrow. I wish we had this every day!

1 1/4 cups frozen corn, thawed (I used canned)

1 can (4 oz) chopped green chilies

1 cup fresh cilantro leaves

1/3 cup heavy whipping cream

1/4 tsp salt

1/4 tsp pepper

Enchiladas

1 lb ground turkey

1/3 cup chopped onion

1 garlic cloved, minced

1 Tbsp olive oil

3/4 cup salsa

1 Tbsp cornmeal

2 tsp chili powder

1 1/2 tsp ground cumin

1 tsp dried oregano

1/8 tsp salt

1/8 tsp pepper

6 flour tortillas (8 in), warmed

1 1/4 cups shredded Mexican cheese blend, divided

1/4 cup sliced ripe olives (I omitted these)

Place the first 6 ingredients in a food processor; cover and pulse until blended.

In a large skillet, cook the turkey, onion and garlic in olive oil over medium heat until meat is no longer pink. Remove from heat; stir in the salsa, cornmeal and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 Tbsp of cheese. Roll up and place seam side down in a greased 11 in x 7 in baking dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese.

Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5 - 10 mintes longer or until heated through.