Cooking with My Sister Laura

Hello from Connecticut!

Here is a recipe from Chef Laura.

Sooooo good!

Enjoy the video clip of my sister 

cooking and my Dad with 

Maggie. Your not going to believe 

this but, Maggie understands

Portuguese! 

Make an on-line slideshow at www.OneTrueMedia.com

Parmesan Chicken

2 to 3 pounds of chicken breast

1 cup mayonnaise 

2 tsp. oregano

1/2 cup Parmesan cheese

A sprinkle of garlic powder and onion powder

Mix mayonnaise, Parmesan cheese, oregano,onion powder and garlic powder.

Spread mixture over chicken . 

Bake at 375 for 45 minutes. 

Serves 4 to 6 people

(I use frozen chicken breast. It's a great meal to make for unexpected company)

Cast of Characters 

Mix all ingredients together

Spread over chicken breast

Bake for 45 minutes at 375 degrees

The string beans were coated with 

Portuguese Olive Oil,Almond slices 

and a sprinkle of Garlic and Onion

 powder.Stir and  cook in Microwave 

for 6 minutes, stirring  at halfway.

We added a sweet potato to the dish and it really

 complimented the chicken This was sooooo good and 

easy! Not to mention as it was cooking,

 it smelled Wonderful!

Marinated Veggie Side Dish

Marinated Veggies

Take a zucchini, a squash and an onion, cut them up into small chunks.
Put them in a frying pan and pour marinade over them, we use Gazebo Room Salad Dressing and Marinade. Cook over med/low heat until soft.

Chicken Enchiladas

Chicken Enchiladas2 cups chopped cooked chicken or turkey

1 cup chopped green pepper

1 package (8ounces) Cream Cheese, cubed

1 jar (8 ounces) salsa divided

6 flour tortillas (6 inches)

3/4 pound (12 ounces) Velveeta pasteurized process cheese spread, cut up

1/4 cup milk

Stir chicken, green pepper, cream cheese and 1/2 cup of the salsa in medium saucepan on low heat until cream cheese is melted

Spoon approximately 1/2 cup of the chicken mixture down center of each tortilla; roll up. Place in lightly greased 12x8-inch baking dish.

Stir process cheese spread and milk in small saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. Top with remaining salsa. Garnish, if desired.

Makes 4 to 6 servings

Prep Time 20 minutes

Baking Time 20 minutes

Pork Piccata

Pork Piccata with Stuffing, Mashed Potatoes & Green Beans

Servings: 2

Total Time: 20 minutes

Ingredients:

2 TBSP Flour

1/2 tsp pepper

Dash of salt

1 TBSP Water

1 Lg egg white

1/3 c breadcrumbs

4 pork chop cutlets

2 tsp olive oil

1 c Chicken Broth

1 tsp grated lemon rind

3 TBSP lemon juice

1 TBSP Capers, drained

Lemon Wedges

Directions:

1. Combine flour, salt & pepper in a shallow dish
2. Combine water & egg white in another dish, stirring with whisk.
3. Place breadcrumbs in a third dish
4. Dip cutlets into each one; starting with #1-3
5. Heat oil over medium heat in large skillet
6. Add cutlets; cook 2-4 minutes on each side.
7. Remove from pan and keep warm
8. Add broth, rind, juice, & capers to pan; simmer for 2 minutes, stirring constantly.
9. Pour over cutlets; serve immediately.
10. Garnish with lemon wedges.
    
    
    

    

    

    

    
    

Brandon's Hawaiian Chicken

Prep Time: 10 minutes

Cook Time 30 minutes

Serves 8

Ingredients:

1 bottle Catalina Dressing

1 jar Apricot Preserves

1 pkg Lipton Onion Soup

1 can Sliced Peaches

5 Chicken Breast

Directions:

1. Cut each chicken breast into 3 to 4 pieces and place in a lasagna pan.

2. Pour Catalina Dressing over the chicken.

3.Top with Apricot Preserves.

4. Sprinkle Lipton Onion Soup Mix over  the top.

5. Bake 20 minutes on 350

6. Top with Peaches and cook additional 10 minutes.

7. Serve over Rice or with Mashed Potatoes

Chef Brandon

Brittany  had seconds and said 

"When are we having it again!"

Herb-Parmesan Chicken Breasts

Herb-Parmesan Chicken served with pasta and green beans

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4



Ingredients:
1 tsp grated lemon zest
1 sm clove garlic (I used minced garlic)
1/2 c loosely packed parsley leaves
4 (6oz) boneless, skinless chicken breast halves
Salt and pepper
1 TBSP butter
1 TBSP vegetable oil
1/2 c Chicken broth
1 c grated Parmesan (I used the kind that come in a jar, not fresh)



Directions:

1. Topping: Place lemon zest, garlic, and parsley in Magic bullet and blend or gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper, or ziplock bags and pound flat with a mallet. Season with salt and pepper.
3. Melt butter with oil in a large skillet over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Pour fat from skillet and add chicken broth. Increase the heat to high and bring to a boil, stiring to pick up browned bits. Boil until liquid has thickened and reduced to 2 TBSP, about 2 minutes.
5. Return chicken to the skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic topping.

I mixed the first 3 ingredients in my Magic Bullet to give it the sand consistency.

Flatten the chicken with a mallet

Frying the Chicken in the butter/oil

Chicken with parmesan melted

Beef Enchiladas

Mexican Monday at the Wilson house last night was Beef Enchiladas, so for your Mexican lovers here is yet recipe.

Beef Enchiladas with Spanish Rice

Prep time: 15-20 minutes
Cook time: 30 minutes
Servings:6

Ingredients:
1 lb ground beef
1 sm onion
1 green pepper (optional)
1 can cream of chicken/or mushroom soup
1 jar (17.25 oz) Enchilada sauce (mild)
2 c Cheddar Cheese
1 can refried beans
8 oz milk
1 1/2 pkg. corn or flour tortillas, about 18

Directions:
1. Preheat the oven 350 degrees.
2. Saute beef, onion, green pepper. Drain fat and set mixture aside.
3. Combine enchilada sauce, milk, soup, and 1 cup grated cheese.
4. Softened tortilla shells in the microwave.
5. Spread each tortilla with approximately 1 TBSP of refried beans; then spoon on some of the beef mixture; then spoon of cheese/soup mixture.
6. Roll up enchilada. Place in long, lightly greased casserole dish. Repeat until all tortillas are used.
7. Pour extra sauce over enchiladas. Sprinkle remaining cheese on top. Bake 30 minutes at 350 degrees.

**Usually makes 1 1/2 casseroles

Ingredients

Mix together

Spoon it on and roll up!

Put in the oven