Monday, February 8, 2010

Broiled Parmesan Tilapia

1/2 C Shredded Parmesan
1/4 C Butter
3 T Mayo
2 T Lemon Juice
1/4 t Dried Basil
1/4 t Black Pepper
1/8 t Onion Powder
1/8 t salt
1-2 lbs of Tiliapia

Put your oven on broil first. Then line a baking sheet with tinfoil and spray with cooking spray. Cook Tilapia for 2-3 minutes on one side then flip over and cook another 2-3 minutes on other side. Take out of oven and spread mixture of all the ingredients over top of Tilapia for another 2-3 minutes until brown and bubbly.

Okay this is AMAZING, seriously. If you don't like fish Tilapia is the most mild fish ever. I cannot even explain the taste with the crusty yummy cheese mixture on top.

Wednesday, February 3, 2010

Garlic Chicken Farfalle Pasta

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

cook your bacon in the oven (400 degrees). And it’s crispy every time.

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top. I actually didn't have time to crock pot my chicken, I sauted it with a dry packet and just as yummy.

Creamy Chicken & Dumplings

1 lb chicken breasts
5 bouillon cubes
1 quart water
1cups bisquick
1/3 cups milk
1tbsp butter
2 stalks celery

Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.

Meanwhile mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins. In a saute pan saute in butter the chicken and celery, adding s&p. Next add back in the chicken with sauted celery, then cook uncovered for 10 mins.

Tip: I do this for my "homemade" chicken noodle soup. Next time I am going to put chicken in a crock pot with a can of cream of chicken over top, so it is soft and shreds easy.

wondering about the eggs, there was a step I did but don't think it needs it. It called for whites of hard boiled eggs, I didn't think it added anything so I omitted it.