Chicken Parm done E-A-S-Y

Shawn LOVES Chicken Parmesan....I definitely do not do it the way you are supposed to....but I find this recipe super easy and quick and it is always well received.....If I am remembering correctly we actually served it at the Twins 1st birthday. I find this easy to do for a crowd or simple enough for a semi elegant meal at home.....Serve with a salad and some bread....open some wine and you are good to go......

Serves 4

4 Boneless Skinless Chicken Breasts

1/2C-1 C Bottled Italian Dressing (use your favorite)

1-1 1/2 C Italian Bread Crumbs (I always add some more dried basil and grated parm to these)

1 Can/Jar Marinara (I use Trader Joe's Tuscano Marinara)

8 slices of Fresh Mozzarella (can use brick or shredded but Fresh is better)

Shredded or Grated Parm

Marinate chicken breasts in Italian Dressing in the fridge for at least 6 hours or overnight. Preheat oven to 425 degrees. Bread Chicken Breast in spruced up bread crumbs making sure each is well coated, place on baking sheet. Bake in oven for 20 min or a few more till chicken is done and juices run clear. While chicken is cooking heat marinara. When chicken is done cover each breast with some marinara, two slices of mozzarella and some parmesan, return to the oven until cheese is melted to your liking. Plate and serve with more Parm and additional marinara if you like....

Creme de la Creme Quiche

I use to not like quiche. I wasn't big into pie crust back in the day....but I have come around. I have come to love quiche and how versatile it is. This is one of my favorite ways to make it probably because it has sour cream in it. It is just soooo good. We make it Shawn friendly at our house, more meat less veggies. The twins also love this one, who knew that they would like quiche so much....must be all the cheese. This recipe is measured to make two quiche and trust me you will want to make both.....it goes fast any get together or brunch.....I make homemade pie crust because, well it just tastes better......and I will include that recipe too......

Makes: 2 9in Pies

2 pie crusts (homemade or store bought)
1/2 pound thick sliced bacon, cut into pieces
1 10 oz package frozen chopped spinach, thawed and thoroughly squeezed
1 C Sour Cream
salt and pepper, to taste
1/2 T olive oil
1/2 onion, finely diced
2 cups ham, diced
8 oz Monterey Jack cheese, shredded
8 oz Cheddar cheese, shredded
4 oz Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half
1 T Fresh Parsley (can use dried)
Salt and Pepper, to taste

Preheat oven to 450 degrees. Place dough into pie plates and trim edge and crimp. Line dough with a double thickness of foil and bake for 8-10 min. Pull out, remove foil, and set aside. Reduce oven to 375 degrees. (***If using store bought pie crust you do not need to pre-bake***)

In a skillet, fry bacon until crisp, drain on paper towel. Wipe pan and then add in olive oil and onions cook over medium heat until soft and translucent, add in ham heat for 1-2 min, add in bacon and remove from heat. In a large bowl mix together sour cream, drained spinach and salt/pepper. Divide mixture and spread into pie plates. Layer bacon/ham mixture on top of spinach. Mix together all 3 cheeses and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place pies on baking sheet, and bake on middle shelf for 40 minutes. The top will be golden brown and puffed. Remove from oven, and let stand for 5 to 10 minutes. Enjoy!

****Pie Dough (I use this for everything quiche, pot pie, pumpkin pie, chocolate cream pie)****

Yields: Enough for two bottoms or one complete pie

2 C Flour
7 oz Butter, chilled and cut into 1/2 in pieces
1 T Vegetable Shortening
1/2 tsp Salt
1/2 tsp Sugar
1/3 C Ice Cold Water, plus more

Put flour, butter pieces, shortening, salt and sugar in a bowl of a food processor. Blend in short, second-long bursts, pulsing 8-9 times. Check the dough it should be crumbly with butter broken up into small but visible pieces (about 1/4 in or so). Pulse a few more times if your butter chunks are larger. All all but 1 T of the water through the feed tube on the processor and pulse 3 to 4 times, no more then 5 seconds total. Check the dough it should clump together and be evenly moist. If it doesn't not adhere add the last tablespoon of water and pulse for 1-2 more seconds. Do not over mix so the dough clumps together in the center.

Spread out large sheet of plastic wrap and turn the dough out on it. Lift sides up on the plastic gathering the dough together, then fold the wrap over and press the dough into a single compact mass. If some dry bits don't adhere sprinkle those with water and press together. Dough can be used right away but it is best to let it rest in the fridge for 1-2 hours. Wrap tightly and press into a flat disk shape. When ready to use roll out on floured surface.

Freakin' Good Fudge

Ok...So a previous co-worker gave me this recipe and it is the best fudge I have ever made. It will be hard to stay out of it so plan on giving some away or serving at a party. The original recipe called for semi sweet chips, but I prefer bittersweet chips....What can I say I LOVE dark chocolate......I can only make this 1 time a year or I will just get FAT!

3 Bars German's Sweet Baking Chocolate

1 11-12oz pkg 60% Cocoa Bittersweet Chocolate Chips (or Semi-Sweet Chips)

2 C Marshmallow Cream

4 1/2 C White Sugar

2 tsp Butter

1 12oz can Evaporated Milk

Break sweet chocolate into squares and place in large bowl with chocolate chips and marshmallow cream, set aside. Bring sugar, butter, and milk to a boil in a large sauce pan. Boil stirring frequently, for 6 min. (mixture can boil over so use a large pot) Pour boiling syrup over the ingredients in the bowl. Stir until chocolate and marshmallow cream are melted and mixture is well blended. Pour into an ungreased 9x13 pan. Cool until firm (I let cure in a cool place for 1-2 days)....Cut and enjoy!!!

**Nut Lovers: You can add 2 C of chopped nuts (I do not like nuts in my fudge), if you do add nuts you will need a 9x13 pan and an 8x8 pan.

Holiday Sweet & Sour Meatballs

Here is a sweet and sour recipe for meatballs that I made when the twins turned two. They love them, their uncle Joel loves them.....its a different recipe then the usual chili sauce and grape jelly (although those are good too)...I usually serve as appetizer but you can thicken the sauce and serve over rice.....You can make your own meatballs, use your favorite recipe or create one....I actually use pre-made frozen meatballs from Costco....I know totally lazy....maybe someday I will use my Dad's spicy meatballs for this recipe.....

2 lbs of Frozen Meatballs
1 20oz can Pineapple Chunks, drained w/juice reserved
1/3 C Water
3 T White Vinegar
1 T Soy Sauce
1/2 C Brown Sugar
1/2 tsp Ground Ginger
1/2 tsp Johnny's Seasoning Salt
1 Carrot, chopped
1 Green Bell Pepper, chopped (you can use Red/Orange/Yellow too)

Make sauce in the crock pot by adding in Reserved Pineapple juice with enough water added to make 1 cup, 1/3 C water, vinegar, soy sauce, and brown sugar, and ginger and stir. (if you want a thicker sauce add in some cornstarch) Add in pineapple, carrots, bell peppers and meatballs. Stir and turn crock pot on high for 4-6 hours until bubbly and meatballs are hot through. Serve as a snack at a party or thicken the sauce and serve over rice.....

Black Olive Dip

So I have been eating this recipe since I was a kid. I love it. Its is my turn to recipe for pot lucks and work parties. Its easy and quick and good. Not too good for you but what good food is these days. I love to serve this with sourdough bread, but your favorite bread will do......

1 1/2 C Mayo

1 1/2 C Sour Cream

2 Tablespoons Onion, finely chopped

2 Tablespoons Fresh Parsley, chopped

2 teaspoons Johnny's Seasoning Salt

2 teaspoons Fresh Dill, chopped

2 small cans chopped Olives

Mix all ingredients together and let sit in the refrigerator for at least 2 hours. I prefer to let it sit overnight. Serve with fresh sliced bread or crackers.