Chicken A La Shelly (Garlic, Mushroom and Parmesean Chicken breast)



The original recipe I had of this had way too much butter in it for me so I just added more lemon juice instead of butter and it came out just as moist and delicious!  I also like to the take the chicken breasts and put them in between two sheets of plastic wrap and give them a couple of good poundings with a meat tenderizer.   This is a great one to serve to guests as well!!  Enjoy!

Chicken A La Shelly

6 chicken breasts

1 egg

Salt and pepper to taste

3 tsp of garlic powder, devided

1 C seasoned bread crumbs

3/4 C Parmesan Cheese, grated

1 stick of butter

1 tsp of parsley, finely chopped

Juice of 1 lemon

1/2 pound of mushrooms, sliced

Place all the chicken breasts between plastic wrap and pound using medium force with a meat tenderizer.

Beat the egg with salt and pepper to taste.  Add 1 1/2 tsp garlic powder.  Combine bread crumbs with 1/2 tsp garlic powder; add the parmesan cheese. 

Dip each chicken piece in egg mixture, then roll in bread crumb mixture.  Arrange pieces in a 9 x 13 baking dish.

Melt butter in small saucepan.  Stir in remaining  tsp of garlic powder, parsley and lemon juice.  Pour half of the butter mixture over chicken.  Bake at 375 degrees for 25 to 30 min.

Remove from the oven and sprinkle with mushrooms and pour remaining butter sauce over.  Return to oven and bake 5 to 10 min. longer. 

Serves 4 - 6 depending on what you serve with it! My husband always goes back for more so it actually served our family of 5 just great!!  Serve with a salad and some steamed vegetables

Chocolate Cream Pie

The last time I made this was for my dad a week before he passed away.

He told me that this was the best Chocolate Cream Pie he ever had!

It needs to be well chilled before it's served and I wont list the calories on this monster!

Enjoy!

Chocolate Cream Pie

16 Tbs unsalted butter, cut into 1/2" cubes and chilled,

      plus more for pie plate

1/4 C packed light brown sugar

1 9 oz. package chocolate wafers, such as Nabisco,

   finely ground (about 2 1/4 cups)

3 1/2 C. half-and-half

2/3 C. plus 2 Tbs sugar

1/4 C. cornstarch

9 egg yolks

9 oz. semi sweet chocolate, finely chopped

2 oz. unsweetened chocolate, finely chopped

2 1/2 tsp vanilla extract

2 C heavy cream

dark chocolate, for garnish

1.  Heat oven to 375. Grease bottom and sides of a 9" glass pie plate with butter; set aside.  heat 8 Tbsp. butter and brown sugar in a 1 quart saucepan until sugar dissolves.  Transfer butter mixture to a medium bowl; stir in ground wafers.  Transfer mixture to pie plate; press into bottom and sides, using the bottom of a measuring cup to compress crust.  Refrigerate for 20 min.  Bake until set, about 15 min; let cool

2.  Heat half-and-half in a 4-qt. saucepan over medium-high heat until it just begins to simmer; remove pan from heat.  In a large bowl, whisk together 2/3 cup sugar and cornstarch; add egg yolks and whisk until smooth.  Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat.  Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3-4 min.  Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 1 1/2 tsp vanilla.  Set a sieve over a medium bowl and strain chocolate mixture.  Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.

3.  Remove plastic wrap from chocolate filling and using a rubber spatula, stir mixture until smooth.  Spoon mixture into reserved crust, forming a dome, and smooth surface with spatula.  In a large bowl, whisk remaining sugar, remaining vanilla, and heavy cream until stiff peaks form; spread on top of filling, forming a dome.  Using a peeler, shave some of the dark chocolate onto top of pie.  Keep refrigerated until ready to serve!  Whew!  It is well worth the time for the scrumptious dessert!

Crunchy Meatballs over Rice

Make sure you make the rice Hawaiian style. Sticky!  Also I just make all the meatballs and sauce and put it in a crock pot to keep everything warm while I cook the rice and set the table.  I love the texture of the water chestnuts in the meatballs.  My sister, Shirley used to love this crazy dish  Enjoy!

Crunchy Meatballs over Rice

1 1/2 pounds ground beef
1 T onion, chopped
Garlic powder to taste
Salt and pepper to taste
3/4 C Quick Quaker Oats
1 egg
2 Tbs. soy sauce
1/2 C milk
1  5oz can water chestnuts, chopped

Sauce:
1/2 C brown sugar
1/2 c vinegar ( I use rice vinegar)
2 Tbs. cornstarch
2 Tbs. Soy sauce
1 C beef bouillon
1 small can crushed pineapple

Mix all the ingredients for the meatballs and shape into 1" ball.  Brown in hot oil or put on a cookie sheet coated with no-stick spray and cook in a 400 degree oven, turning every 5- 10 min. to brown them.

Mix all the ingredients for the sauce and cook until clear.

Add the meatballs to the sauce and serve over hot rice.  Serves 6 to 8.

Penne With Chicken, Peas, and Asparagus

One of the easiest meals to make and it's low in fat and calories for a pasta dish! 

Goes well with a salad and bread!!  Enjoy 

407 Calories with 7 grams of fat per serving.

Serves 4

Penne With Chicken, Peas, and Asparagus



2 1/2 C uncooked penne pasta

1/2 C low-salt chicken broth

1 C frozen green peas, thawed and divided

1 Tbs Olive oil

1 clove garlic, minced

1 1/ 2 C diagonally sliced asparagus (1/2 inch )

3/4 lb skinned boned chicken breast cut into 1/2 inch pieces

1/2 tsp salt

1/4 C grated parmesan cheese

1/2 tsp pepper

Cook the pasta in a large pot according to package directions, omitting salt and and fat.

Drain in a colander; set aside.

Place the broth and 1/2 C peas in a blender; process until smooth.  Set aside.

Heat oil in pan over medium-high heat.  Add garlic; saute 30 seconds.  Add asparagus and chicken; saute 4 min or until chicken is done.  Add pea puree, remaining peas, and salt; stir well.  Stir in pasta; bring to a boil.  Cook 2 min or until mixture thickens, stirring constantly.  Remove from heat. Add cheese and pepper, toss well. 

Easy Chocolate Caramel Brownies

Gooey Chocolate Brownies...Yum!  These babies are so easy to make and they pack up well so you can take them with you on a trip.  I used to make them and take them skiiing with us so the kids had a sweet treat with their lunches.  You can make them ahead and then just wrap the cooled brownies in  plastic wrap and stick in a ziplock baggy then put in your freezer.  Enjoy!

Easy Chocolate Caramel Brownies



                                 

Ingredients

• 2  tablespoons  skim milk
• 27  small soft caramel candies (about 8 ounces)
• 1/2  cup  fat-free sweetened condensed milk (not evaporated skim milk)
• 1  (18.25-ounce) package devil's food cake mix with pudding (such as Pillsbury)
• 7  tablespoons  reduced-calorie stick margarine, melted
• 1  large egg white, lightly beaten
• Cooking spray
• 1  teaspoon  all-purpose flour
• 1/2  cup  reduced-fat chocolate baking chips

Preparation

Preheat oven to 350°.

Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 to 2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.

Combine sweetened condensed milk, cake mix, margarine, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9-inch baking pan with cooking spray; dust lightly with flour. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Remove from oven; sprinkle with chocolate chips. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture. Bake at 350° for 25 minutes or until done. Let cool completely in pan on a wire rack.

Tips: Use a cake mix that contains pudding; the recipe won't work otherwise. Cut brownies after they've cooled. To make ahead, cool completely, wrap tightly in heavy-duty plastic wrap, and freeze.

Yield: 3 dozen (serving size: 1 brownie)

Nutritional Information

Calories:

122 (30% from fat)

Fat:

4g (sat 1.6g,mono 1.3g,poly 0.6g)

Protein:

1.6g

Carbohydrate:

20.4g

Fiber:

0.4g

Cholesterol:

1mg

Iron:

0.5mg

Sodium:

224mg

Calcium: 34mg

 

Chicken with 40 Cloves of Garlic



This classic dish smells wonderful while it's cooking.  It's great for one of those cold winter days which is what our weather is like in February! In fact we have snow and wind in the Northwest today!

I hope that your family loves this dish as much as mine!  Make sure you have plenty of  French bread so that you can spread the roasted garlic on and dip in the sauce! 

Oh I almost forgot to say that this dish has 294 Calories (24% from fat) so you don't have to feel guilty while enjoying it!

2 1/2 cups chopped onion                                                 3/4 c dry vermouth

1 t dried tarragon                                                              1 1/2 t salt

6 parsley sprigs                                                                 1/4 t pepper 

4 celery stalks, each cut into 3 pieces                                dash of nutmeg

8 chicken drumsticks, skinned                                           40 cloves of garlic, unpeeled
8 chicken thighs, skinned                                                   Fresh tarragon
 French bread                                              

                                                                   

1. Combine first 4 ingredients in a 4-quart casserole or dutch oven.  Arrange chicken over vegetables.  Drizzle with vermouth: sprinkle with salt, pepper adn nutmeg.  Nestle garlic around chicken.  Cover casserole with aluminum foil and casserole lid.  Bake at 375 for 1 1/2 hours.  Garnish with fresh tarragon, if desired; serve with French bread.    Serves 8 

No-Fry Chimichangas

My family loves this popular Mexican entree but I don't deep fry them.  Instead I lightly coat the filled tortillas with no-stick spray and pan fry them until crisp. 2 of these chimichangas have 260 Calories and 8 grams of fat.  It's a much more healthy way to prepare these guys!  Anna (my 16 yr old daughter) even made them for all her friends one night.  They are that easy!!! Enjoy!

12 oz ground raw turkey breast

8 oz ground turkey sausage (I use the turkey sausage links and remove the skin)

1 medium onion

2-3 cloves of garlic

1 tsp of chili powder
Salt and pepper (to your liking)

1 cup finely shredded reduced-fat cheddar cheese

1 (4 oz) can diced green chli peppers, drained

1/2 cup chopped fresh cilantro

12 large flour tortillas

Lightly spray an unheated large skillet with no-stick spray.  Add the turkey breast and sausage, onions, garlic and chili powder.  Cook until the turkey is no longer pink, stirring occasionally.  Drain the liquid from the pan.  Stir in the cheese, chili peppers and cilantro.

To assemble, spoon about 1/4 cup of the turkey mixture onto the center of each tortilla .  Fold in the sides of the tortillas.  Then roll up like a burrito to enclose.  Secure with wooden toothpicks.  Spray both sides of each stuffed tortilla with no-stick spray.

In a large skillet, cook three or four of the stuffed tortillas at a time over medium heat for 3-4 minutes on each side or until golen brown.  Remove from the skillet and keep warm in your oven while cooking the remaining stuffed tortillas.  Serve with salsa.  I usually serve them with a salad too! 

BBQ Shrimp

BBQ Shrimp

This is one of my family's favorites!

Makes 6 to 8 servings

Prep: 5 min, Bake: 35 min

4 lbs unpeeled, shrimp ( I use the 25 count )                        4 garlic cloves, chopped

2 lemons, cut into wedges                                                   3 Tbsp Old Bay seasoning

2  bay leaves                                                                      1 tsp dried rosemary

1/2 cup butter, melted                                                         1 tsp dried thyme

1 cup ketchup                                                                     Loaf of French Bread

1/2 cup Worcestershire sauce

1.  Place shrimp in a 13 x 9 inch pan; top with lemon wedges and bay leaves.

2.  Stir together butter and next 6 ingredients.  Pour over the shrimp.

3.  Bake, uncovered, at 400 degrees for 35 min. or until shrimp are pink, stirring every 10 minutes.  Discard

bay leaves.  Serve with bread, lemon wedges and a salad!

Crock Pot Candy ( www.justapinch.com )

I made these candies yesterday and they were super, easy! Just know that it makes a lot! I ended up with four cookie sheets full of the tasty treats!!  Also think you could have incorporated some carmel in there and they would have been Carmel Turtles!!  Easy to do with your kids too!!!

In the kitchen with Shelly

I'm new to this blogging thing and have no idea what I'm doing but what I am trying to do is start a blogging page to share some of my favorite recipes and help others to create great food in the kitchen.  Would love to see some comments just to know that I'm doing the right thing with posting.  lol  I look forward to this new adventure in the kitchen with you and your families!