Meatballs

The other day I had a huge craving for some really good spaghetti and meatballs...the kids LOVE spaghetti so we eat it quite often, but I usually just make plain meat sauce. So, I thought I would take a little extra time for a classic favorite in our house. I got this recipe from my Stepmom, who is actually part Italian, so I felt kind of authentic making it!!

You will need:
-1 lb ground meat
-pinch dry basil
-pinch dry mint
-1/2 onion chopped finely (I used a little less)
-1 egg
-garlic powder
-salt and pepper
-Italian bread crumbs *I usually start out with 1/4 cup and add to mixture as needed
-2 jars of spaghetti sauce ( I used Classico)
-olive oil
-noodles

-Mix together all ingredients (by hand is easiest) and form into the meatballs. Brown in olive oil in hot skillet on all sides. Put meatballs in 2 jars of spaghetti sauce, cover and simmer sauce for one hour. Serve over spaghetti noodles of your choice. Enjoy!

Sour Cream and Onion Chicken Nuggets

A patient of mine brought me this recipe several years ago.....I'm pretty sure it is a Paula Deen recipe, but I haven't come across it in any cookbooks I have so far. Sour Cream and Onion is one of my favorite chip flavors, who knew it would be so good with chicken! This recipe is fast and simple, and SUPER kid friendly for those of you that have picky eaters. I usually serve mine with honey mustard dipping sauce, but you could use anything....they are also just as good left alone!
You will need:
-bag of sour cream/onion chip (crushed, not too finely)
-1 egg
-1-2 Tblsp milk
-3 Tblsp butter
-approx 1 pound chicken tenderloins (cut in half/nugget size)

Preheat oven to 350 and spray a 13x9 baking dish w/ cooking spray.
Lightly whisk together milk and eggs in shallow bowl.
Dip chicken nuggets into egg mixture, then roll into crushed chips, and put in baking dish
Melt 3 Tblsp butter and drizzle over all of the chicken nuggets in baking dish
Bake for 20-25 minutes on 350 Enjoy!

CROCK POT CHICKEN 'N DUMPLINGS

I got this yummy recipe out of a slow-cooker recipe book that I had gotten several years ago. I love this dish because its super easy, and doesn't require a lot of time or ingredients. I will definitely be doing more things in my crockpot from now on....I love the idea of turning it on, and then not having to worry about it until you're ready to eat! Not to mention, this dish will make the whole house smell so yummy!

You will need:
-2 cups cooked chicken***I ALWAYS CHEAT AND USE A WHOLE ROTISSERIE CHICKEN (just shred it up yourself)
-1 can cream of mushroom soup
-1 can cream of chicken soup
-2 soup cans of water
-4 teaspoons of all purpose flour
-2 teaspoons of chicken bouillon granules
-1/2 tsp of black pepper (I use a little less for the kids)
-1 can of refrigerated buttermilk biscuits 8ct (I used Grands)

-Add all the ingredients, except biscuits, into the crock-pot and stir together
-Cut biscuits into quarters and gently stir into mixture *for some reason I usually only use 7 biscuits...I guess I run out of room*
-Cover and cook on LOW 4-6 hours

ENJOY!

EASY CHICKEN PARMESAN

So...anybody that knows me well enough knows that my all-time favorite dish
is chicken parmesan. Kevin tries to get me to branch out when we eat at Italian restaurants, but I can't ever manage to do it...and when I do, I always regret it. My thinking is, why not order what you already KNOW you are going to like? I got this recipe out of a Southern Living a long time ago and love it because it's a fast and easy version...you don't even have to turn on the oven!

CHICKEN PARMESAN

You will need:
-4 boneless skinless chicken breasts
-1 large egg, lightly beaten
-1/3 cup italian bread crumbs
-2 Tbsp butter (I usually add a little olive oil w/ the butter to the skillet)
-1 26 oz jar tomatoe and basil spaghetti sauce (I used Classico)
*I also usually add a little can of tomatoe sauce just to make the sauce go farther...if you do this you will have plenty of sauce if you want noodles*
-1/2 cup shredded mozzarella cheese
-1Tbsp grated Parmesan cheese

-Place chicken b/w plastic wrap and flatten to 1/4 inch thickness (I use a meat mallet)
-Dip chicken in egg, then in breadcrumbs
-Melt butter (and a little olive oil) in skillet over med-high heat
-Add chicken and cook 2 minutes on each side *don't move the chicken around until you flip or the breading will star falling off
-Pour spaghetti sauce over chicken...Cover and reduce heat to simmer for 10 minutes
-Sprinkle with cheeses. (I don't measure cheese...just add how much you like)
-Cover again and simmer for 5 more minutes or until cheese melts --Enjoy!

CUCUMBER-DILL SANDWHICHES

I got this recipe from my good friend Katy who made them at her house a few weekends back, and I've been thinking about them ever since! You wouldn't really think something so simple could be so good......but these little bite sized sandwhiches are amazing. I made them as an appetizer for our Father's Day dinner today, and will definitely be making them again. They would be great for baby/wedding showers or family getogethers too! Thanks, Katy!

Cucumber-Dill Sandwhiches

You will need:
-1 tub of cream cheese (depending on how much you need, I used a 12 oz)
-1 package of italian dressing seasoning mix (I uses kroger brand zesty italian)
-dash of dried dill (to taste)
-1/2 mayo if desired for creaminess
-cucumbers
-loaf of long french baguette bread

Mix the softened cream cheese, italian mix, dill and mayo to desired taste. (I made mine the night before and stored in the fridge). Slice the bread in thin slices, spread with cream cheese mixture, and top with a slice of cucumber. Enjoy!

Chocolate Cream Pie

This is a recipe we found while flipping through the new Deen Brothers cooking magazine. We received their cookbook last year and will occasionally pick up a magazine to check it out.....so far everything we've made of theirs is quite YUMMY! My hubby was flipping through it quietly until he got to the desert section, then asks/yells "Chocolate Cream Pie!" "Mandy, would you make this for me...please" So naturally, it being Father's Day and all, I decided to go for it!

**Let me just note that I was a little scared of the recipe when I first looked at it (I'm not usually into anything too labor intensive), but it actually was pretty simple, and the little extra work you have to do seriously pays off........this thing was REALLY, REALLY, good!

Chocolate Cream Pie

You will need:
-1 1/2 cups graham cracker crumbs (you can buy them already in crumbs on the baking isle, or grind them up in a food processor)
-1/4 cup melted butter
-1 1/4 cups plus 3 tablespoons sugar, divided
1/3 cup all purpose flour
-1/3 cup unsweetenened cocoa powder
2 1/2 cups whole milk
4 egg yolks, lightly beaten
1 (4oz) bar bittersweet chocolate chopped (I used ghiardhelli)
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream
1/4 cup powdered sugar

-Preheat oven to 350. In a large bowl combine graham cracker crumbs, butter, and 3 tblsp sugar. Press into pie plate (calls for deep dish but a regular worked just fine). Bake for 10 minutes. Let cool completely. In a large saucepan combine remaining 1 1/4 cups sugar, flour, and cocoa. Stir in milk, and egg yolks. Cook on med-high, stirring constantly for 5 minutes or until thickened. Remove from heat; stir in chocolate, butter, vanilla, and salt until melted. Pour into pie crust after cooled slightly. Cover and chill pie until ready to serve. When ready to serve - In a large bowl beat cream at high speed until soft peak forms, add 1/4 cup powdered sugar and beat until stiff peak formed. Spread cream over pie and garnish with grated chocolate if desired.

Broccoli and Cheese Stuffed Chicken

This is a recipe I found in Kevin's Harris family cookbook several years ago...it's under the section of Esther Harris' family, and unfortunately I have no idea who the person is that supplied the recipe (he has really big family), but I wish I did because I would say thank you. This is pretty much how our conversation goes if I ask my husband if he has any meal ideas.
Me: "so...I'm making a list for the store, anything sound good to you that you want me to make?"
Him: "um...I don't know, maybe the broccoli chicken?" EVERY, SINGLE, TIME!

BROCCOLI AND CHEESE STUFFED CHICKEN

You will need:
-1 frozen package cooked, chopped broccoli
-1/2 lb shredded Monterrey jack cheese
-4 boneless skinless chicken breasts ** I usually use 3 chicken breast and surround them with extra broccoli stuffing....it's the best part!
-lemon pepper and garlic salt to season
-butter *I always use country crock, but you can use real butter as well

-Cook the broccoli according to directions and then mix with cheese

-With a rolling pin or meat mallet (I use a meat mallet, it's more fun), flatten the chicken to about 1/4 in thick *Cover the chicken before flattening with plastic wrap to keep from splattering-makes it a lot less messy**
-Put broccoli mixture in the middle of each chicken breast and roll up and secure with tooth picks (I use about 3 picks in each)
-Place seam side down in baking dish
-Season with lemon pepper and garlic salt. Dot chicken breasts with butter
-Surround the chicken breast with any remaining broccoli mixture
-Bake at 350 for one hour

**The extra broccoli/cheese mixture around the chicken is my favorite part....SO good!