Cooking and Baking Archives - Page 39 of 52

Almond Rice Pilaf

January 26, 2010 jennifer Sides and Salads

This rice has been a favorite for many years. It’s simple, pretty, and has a nice texture due to the almonds.
Begin by chopping one onion and mincing a clove of garlic.

Put onion, garlic, and 2 cups long grain white rice in a pan with 2 Tb. butter.

Saute, mixing often, until rice is beginning to brown.

Pour 2 cups water and 2 cups chicken broth into pan. Bring to a boil, then reduce heat, cover and cook 20 minutes or until rice is tender. While the rice is cooking, toast 1/2 cup sliced almonds in the oven until just beginning to brown. Chop 2/3 cup of fresh parsley. When rice is tender, stir in almonds and parsley.

Serve immediately.

YUM! This rice is the perfect complement to my Tomato Topped Chicken .

Almond Rice Pilaf 1 medium onion, chopped 1 clove garlic, chopped 2 cups long-grain white rice 2 Tb. butter 2 cups chicken broth 2 cups water 1/2 cup toasted sliced almonds 2/3 cup chopped fresh parsley Chop onion and garlic. Place onion, garlic, rice and butter in large saucepan and saute 4-5 minutes or until rice is beginning to brown. Add water and chicken broth. Bring to a boil, then reduce heat and cover. Cook for 20 minutes or until rice is tender. While rice is cooking, toast almonds and slice parsley. Stir into cooked rice and serve immediately.

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Tomato Topped Chicken

January 25, 2010 jennifer Main Dishes

There’s nothing like a dish that looks beautiful and yet is simple to prepare. This chicken has been a go-to recipe for me over and over again. It also tastes delicious.

I like to use chicken tenders in this dish. They allow for smaller servings (ideal for my children), they cook faster, and they don’t dry out as much. For this dish I use as many chicken tenders as it takes to cover the bottom of a glass 9×13 inch baking pan. Then drizzle them with 1/2 cup Italian salad dressing. Cover the pan with foil and bake at 400 degrees for 10 minutes.

After ten minutes, remove the pan from the oven and cover the chicken with tomato slices, sliced about 1/4 inch thick. I like to use Roma tomatoes for this because their diameter tends to match the width of a chicken tender. Then I sprinkle a little bit of grated Parmesan cheese over the tomatoes, followed by a sprinkling of dried basil, salt, pepper, and dried parsley. Then I sprinkle just a touch of bread crumbs over it all.

Now cover the pan with foil again and return to the oven for about 10 more minutes.

Remove the foil and continue to bake until the chicken is fully cooked and the cheese is melted. (About 10 minutes more, but I usually check it when I take the foil off so I don’t overcook.)

And that’s it! You’re done. A delicious, pretty main dish with just a handful of ingredients and almost no prep work.

Hope you like it! Hint: it’s wonderful served with my Almond Rice Pilaf .

Tomato Topped Chicken 1.5 pounds chicken tenders 1/2 cup Italian salad dressing 4-5 Roma tomatoes, sliced 1/4 inch thick 1/4 to 1/3 cup grated Parmesan cheese 1 tsp. dried basil 1 tsp. dried parsley 1/2 tsp. salt 1/2 tsp. pepper 4 tsp. dried bread crumbs Cover bottom of 9×13 inch baking dish with chicken tenders. Drizzle salad dressing over chicken. Cover with foil and bake at 400 for 10 minutes. Meanwhile, slice tomatoes 1/4 inch thick. Remove chicken from oven and layer tomatoes over the chicken tenders. Sprinkle tomatoes with cheese, seasonings, and bread crumbs. Cover and return to oven for 10 minutes more. Uncover and bake 10 minutes longer or until chicken is fully cooked. Enjoy!

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Patti’s Pecan Pie Crust

January 12, 2010 jennifer Desserts

My mother-in-law shared this recipe with me when I was newly married.

This crust is a great way to add some variety to a pie. It works with pie recipes that require the crust to be baked in advance and the filling added after it’s been cooked and cooled.

First, crush 48 saltine crackers. (That’s about 1 1/3 sleeves of saltines, but I always count them because the recipe says to) Next, get 1 cup chopped pecans and one cup of sugar.

Combine them all in a bowl, and mix together.

In a small, deep bowl beat 3 egg whites and 1 teaspoon vanilla until the egg whites are stiff. Fold into saltine mixture.

Make sure the egg whites are fully incorporated into the dry ingredients.

Press into a GREASED pie plate.

Bake at 325 for 30 minutes.

Remove from oven and let cool before filling.

When the crust is cooled, fill it with the filling of your choice. We used a simple chocolate pudding this time, but you could use a banana cream filling, or coconut cream. The key is to let the filling sit in the crust for a few hours before serving so that the filling has time to soften the crust. YUM!

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