Wednesday, December 23, 2009

Fruit Salad with Strawberry Glaze

A woman in our ward brought it to the Christmas Party and made three HUGE bowls of it. It was gone so fast that almost half of the people didn't even have a taste. She gave me the amounts for a very large group... so I sized it down. You may have to adjust the sizes as you make it.

Strawberry Glaze (Maria's or Rosetta's)- found in the produce section
1 pkg (qrt) of Strawberries (fresh or frozen)
1 group of Grapes
3-4 bananas
NOTE: some people add pineapple chunks (20oz can, drained) and/or mandarian oranges (15 oz can, drained)

Cut strawberries and grapes in half. Cut bananas in slices. Then pore Glaze on fruit and mix. Chill 1 hour before serving.

Tuesday, December 8, 2009

Parmesan Chicken

Parmesan Chicken Recipe


1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

NOTE: I accidentally used Pork with this (not thinking) and it took longer to cook but it was still really good.

Saturday, December 5, 2009

Tamale Pie Casserole

1 can creamed corn
1 12-16 oz. slightly thawed frozen corn
1 tsp. garlic powder
1 cup salsa
1 small can tomato sauce
1-2 chopped onions
1/2 tsp. salt
12-15 corn tortillas
1 rotisserie chicken (or you can use beef)
Cheddar and Monterrey cheese ( goes on top... so put as much as you like)
1 big tomato

Saute onions and chicken until nice and juicy. Add corns, spices, salsa, tomato sauce and simmer for about 10 minutes. take a greased 9x13 pan and put 1/3 of sauce on bottom. Then layer a few tortillas on top. pour 1/2 of the rest of the sauce on top of that. Again, layer a few tortillas until well covered, then layer the last bit of the sauce on top. Take the big tomato... cut in slices and place on top like pepperonis... Sprinkle cheese on top. Cover with foil. Cook for 30-35 minutes. Serve with sour cream and tortilla chips.