Parmesan Rice

Parmesan Rice

2 c. Minute rice

4 tbsp. Butter

1/3 c. Parmesan cheese, grated

¼ c. fresh parsley chopped (optional, because if you add to much it can taste like hay)

Cook rice according to directions. Then add butter and parmesan cheese and fluff with a plastic utensil until all ingredients are combined. I do not use a fork to fluff due to the cheese sticking really badly and it makes it hard to clean the fork.

Grown Up Chicken Nuggets

Grown Up Chicken Nuggets



3 skinless, boneless, chicken breasts, cut up into nugget sized pieces

1c. panko bread crumbs

1/2 c. parmesan grated cheese

2tbsp seasme seeds

2tbsp oil



Mix in a bowl the panko, parmesan and seasme seeds. Take the chicken pieces and press into the panko mixture til well coated. Heat the 2tbsp oil in a large skillet. Brown chicken on both sides. Thats it. Serve with bbq sauce or cut them up for a salad.

Smothered Pork Chops

Smothered Pork Chops

Recipe from Tyler Florence on the food network

• 1 cup all-purpose flour
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 pork chops, 3/4-inch thick, bone-in
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 cup buttermilk
• Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pandrippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Note: you can make this gluten free by using gf all purpose flour and make your own gf chicken broth by using herbox bouillon. Also if you don't have buttermilk, take one cup regular milk and add 1tbsp lemon juice and let it sit for a few minutes.

Grown up Meatloaf

Grown Up Meatloaf

2 tbsp butter

1- 8oz pkg sliced fresh mushrooms

1 shallot, finely chopped

1 garlic clove, minced

1 1/2 lb ground round

1/2 c. italian seasoned bread crumbs

1/2 c. grated parmesan cheese

1/4 c. milk

1 large egg beaten

1 tsp salt

1/4 tsp freshly ground pepper

Wax Paper

1 1/2 c. (6 oz) shredded italian cheese

Preheat oven to 350 degrees. Melt butter in a nonstick skillet over medium heat; add mushrooms, shallot, and garlic, and saute for 5 minutes or until tender.Gently stir together ground round and the next 6 ingredients in a large bowl just until combined. Shape mixture into a 14x 10 inch rectangle on a sheet of wax paper. Top with mushroom mixture, and cheese, leaving a 1 1/2 inch border on all sides. Roll up, jelly roll fashion, starting at 1 long side and using wax paper as a guide, it will be a pain but in the end its worth it. Place meatloaf roll seam side down carefully, in a lightly greased 15x 10 inch jelly roll pan. Bake for 1 hour or until temp reads 160 degrees. Note* I tried this with topping it with spaghetti sauce when done, another option is to serve with spaghetti or a plain cooked noodle.

Sage Chicken

Sage Chicken

1 pkg of skinless boneless chicken breasts
salt and pepper
2 tbsp olive oil
1 tbsp butter
1 medium shallot minced, if you don’t have a mincer then chop the shallot fine.
1 tsp chopped fresh sage or ¼ tsp dried sage
¼ tsp dried thyme leaves
½ c. white cooking wine (usually it’s located in the vinegar aisle of a store, near fancy vinegar’s)

Preheat oven to 350 degrees. In a large skillet heat the oil and butter. Salt and pepper both sides of chicken breasts then place in the large skillet and sear both sides. Place the chicken in a greased baking dish then put in the oven for 1 hour or until meat thermometer reads 160 degrees. Meanwhile during this time you can make a side dish, this goes good with a Parmesan rice dish. During the last 10 minutes of the chicken baking, reheat the left over oil in the pan then add the shallots, cook until browned. Add the cooking wine, sage and thyme. Reduce the heat to medium, stirring frequently, until sauce has been reduced a little. Pull out the chicken and either serve them whole breast on the plate with sauce on the side or chop up the chicken and serve with the sauce on it. Tip: this recipe goes well with pork chops.

Holly's Famous Chocolate Chip Cookies

Holly's famous Chocolate Chip Cookies

2 1/2 C. all purpose flour

1/2 tsp. baking soda

1/4 tsp salt ( optional because I do not put salt in any of my cookies)

1 C. packed light brown sugar

1/2 C. granulated sugar

2 sticks ( 1 cup ) butter or margarine

(I use I can't believe it's not butter)

2 large eggs

2 tsp. vanilla extract

12 oz hershey's semi sweet chocolate chips (about 2 cups)

Yield: about 3 1/2 dozen

Preheat oven to 300 degrees.

In a medium bowl combine flour,soda,and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until just blended. DO NOT OVERMIX. Add the flour mixture and blend at low speed until just mixed. Do not over mix. Add chocolate chips and mix by hand until chips are evenly distributed throughout. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 min or until golden brown. Transfer cookies to a cool surface or rack immediately with a spatula.

*sorry i do not have a picture of these, but wanted to post

it to go with the chocolate chip cheesecake bars.

Chocolate Chip Cheescake Bars

Chocolate Chip Cheesecake Bars



1 Recipe of Holly’s Famous Chocolate Chip Cookies or a tub of Nestle toll house cookie dough
2 pkg’s 8oz each of cream cheese or a tub of pre-made cheesecake batter located by the cream cheese if you use this skip the last two ingredients.
2 eggs
1c. sugar

Grease a 13x9 pan or 2 -8in pans. Press cookie dough into the bottom of the pans (reserve some for topping). Thickness should be around an inch. Beat cream cheese, eggs, and sugar until smooth. Pour batter into pans. Crumble cookie dough on top. Bake at 350 degrees for 35-40 minutes or until tooth pick inserted in center comes clean.