Charred Corn with Parmesan-Parsley Butter

This recipe is from Good Housekeeping. I choose not to grill the corn, but you could if you wanted to. 

• 8 ears Corn

  
  

  
  

  Puree:
• 1 1/2 cup Flat-leaf parsley leaves

  
  
• 1 small clove Garlic (grated)

  
  
• 1 tsp Lemon zest plus 2 tsp lemon juice

  
  

  1/2 cup Butter, unsalted (room temperature)

  
  

  2 tbsp Parmesan, grated  plus more for serving

  
  

  Salt 1/2 tsp

  
  

  Pepper, Cracked 1/4 tsp

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Creamy Parmesan Carbonara Chicken

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
(I just used a package of chicken tenders from Lee's)
2 heaping Tbs flour
3 Tbs finely grated fresh Parmesan cheese
salt and pepper

For the Sauce:

1 Tbs olive oil
2 tsp butter
8 ounces bacon
1 small onion, chopped
6 large cloves garlic, Minced or finely chopped (I only used 2!)
1 1/2 cups half and half
1/2 cup finely grated Parmesan cheese
1/2 tsp cornstarch mixed with 2 tsp water

Instructions:

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture and set aside.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink. Transfer onto a warm plate.

3. Add the bacon strips to the pan and fry until crispy. Drain off excess fat, keeping about 1 tsp worth in the pan. Add the onion and garlic and fry until onion is transparent. Reduce heat to low and add the half and half. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If sauce is too runny to your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

4. Add the chicken back into the pan to serve.

5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favorite pasta, or rice.


from Cafe Delites

Raisin Pudding

1/2 cup sugar
1 cup flour
1 tsp vanilla
1/8 tsp salt
1/2 tsp soda
1 Tb butter
1/2 cup milk

Mix together and then add
3/4 cup raisins or chopped dates (I prefer using dates) and 3/4 cup chopped nuts

Bring to boil:
2 cups water
1 cup sugar
2 Tb butter

Pour over batter

Bake at 45 minutes at 350 in a 2 quart dish

Strawberry Salad

2 small packages of strawberry or raspberry jello (1 cup) or 1 large package
1 cup boiling water
2 packages of frozen strawberries or raspberries
1 can crushed pineapple with juice
3 mashed bananans
1 cup nuts
1 pint of sour cream

Dissolve jello in hot water, then add the fruit and nuts. (The frozen strawberries help this gel quickly). Layer half in the pan and gel-spread sour cream on top and layer last half.

Parmesan Chicken

4-6 boneless skinless chicken breasts
1/2 cup parmesan cheese
1/4 cup dried bread crumbs (I use smashed croutons)
2 Tbsp butter (I tend to use a little more)
1 tsp oregano
1 tsp parsley
1/4 tsp paprika, salt, and pepper

Mix cheese, crumbs, and seasonings. Dip the chicken breasts in butter and then in the mixture. Bake at 400 for 45 minutes or until done.

Toffee Bars

1/4 lb. butter
1 pack of graham cracker (not the whole box) I crush between wax paper
1 cup coconut
1 cup chopped nuts (I use pecans)
1 can Sweetened Condensed milk (14 oz)
1 pkg choc chips

Melt butter on cookie sheet. Sprinkle crushed graham crackers, coconut, nuts and sweetened milk evenly over crumbs. Bake at 350 for about 20 minutes or until golden brown. Sprinkle chocolate chips on top, let them melt, and then spread with a knife.

Apple Cake

2 cups sugar
1/2 cup butter
2 eggs
4 large apples with peel, grated
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Mix and bake in a 9 by 13 pan @350 for 45 minutes

Butter Sauce

1 cup butter
2 cups sugar
8 ounces evaporated milk (I used 12 oz)

Cook over low heat until saucy
Take off heat and add 1 tsp vanilla, dash of nutmeg (opt)

Funky Fritos

1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
1 bag fritos
Put fritos on cookie sheet on parchment paper. Boil corn syrup/sugar stir in peanut butter until smooth. Pour over fritos.
*I used one and a half bags of fritos because I didn't want the goo so thick.

Scalloped Potatoes

6 to 8 medium potatoes, peeled and cubed or sliced thin
2 TBS butter
1 large onion minced
1 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
1/4 cup flour
2 cups 1% milk
1 2-ounce bottle diced pimento, drained
1/2 cup finely grated cheese (Optional)

To prepare sauce: melt butter, add onion and cook one minute. Stir in salt, paprika, dry mustard, and flour. Add milk and pimento; cook until thick. stirring constantly. Pour sauce over potatoes, and mix gently. Put in large covered casserole and bake at 325 for 1 1/2 hours or until potatoes are tender. Sprinkle with cheese and serve.

Glazed Lemon Zucchini Bread

2 cups cake flour (I just used regular flour)
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TBS lemon juice
1/2 cup buttermilk
zest of one lemon
1 cup grated zucchini

Glaze

1 cup powdered sugar
2 TBS lemon juice
1 TB milk

1. mix flour, salt and baking powder in medium bowl
2. in a large bowl, beat eggs, then add oil and sugar until well blended,
    add lemon juice, buttermilk and lemon zest-mix together
3. fold in zucchini until mixed well (press the liquid out of the zucchini so its
    not super water-y)
4. add dry ingredients to wet ingredients and blend well
5. pour batter into greased 9 by5 loaf pan (if you use a glass pan it may take a little longer to bake)
6. bake at 350 for 40-45 min
7. while still warm, make glaze and spoon over bread, let glaze set before cutting and serving
 

(this recipe is from Lil'luna.com)

Mango Drink

1 can Hawaii"s Own Mango Orange juice
(or any variety Mango Juice that you like)

add Sprite to taste

Just before serving place frozen raspberries, or
other fruit over ice cubes in glasses and pour juice over top.

Granny's Honey Cookies

2/3 cup oil
1 cup sugar
1/4 cup honey
1 egg
1 tsp. vanilla
2 1/4 cup flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon

Mix oil and sugar. Add honey, egg, vanilla.
Mix in dry ingredients. Roll in walnut-size balls.
Roll in sugar mixture (1 T sugar, 1 tsp. cinnamon)
Place on ungreased cookie sheet and bake at 350 for
@8-10 minute or until golden brown.

Asian Cabbage Salad

2 Beef Ramen Noodle pkgs. (crunch noodles in a deep bowl)
1 lb coleslaw mix with carrots (or you can add your own shredded carrots)
1 cup sunflower seeds
1 cup almonds (sliced)
green onions to taste

Dressing:
2 flavor packs from noodles
1/2 cup apple cider vinegar
1/2 cup sugar
3/4 cup oil
thoroughly blend and pour over salad

Do Not Toss

Refridgerate 24 hours and then toss before serving

Aunt Norma's Fruit Dip

8 oz. cream cheese
7 oz. marshmallow creme

mix together and serve with fresh fruit

Chicken/Turkey Salad

1/2 cup mayo
1/4 cup plain yogurt
1 T chopped onion
1 T lemon juice
1/2 teaspoon garlic salt
2 cups Turkey or Chicken (cooked and cubed)
1 cup shredded Monterey Jack cheese
1 cup celery (chopped)

Blend 1st 4 ingredients then add the rest. Chill.

To use as a main dish-
you can serve on croissants, in pita bread pockets, or on lettuce leaves.
You can add avocado, tomatoes, shredded lettuce or sprouts.

To use as an appetizer -
you can spread on thin slices of baguette bread,
or multi-grain crackers. (I like to add grapes and top with a grape and a pecan)

Honey Chicken

 chicken tenders 

1/2 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp curry
1 tsp salt

melt butter in a 9x13 pan
stir in other ingredients
add chicken and coat with mixture
cook at 325 for1 hour and 15 min. or until done

cover with foil the first half-hour and then
baste chicken every 15 minutes

I served it with Basmati rice

Yummy Marshmallow Popcorn

Pop a large bowl of popcorn

Melt 1 large package of marshmallows in a microwave safe bowl
Melt 1 cup butter in another bowl
Mix these together along with 1 cup of brown sugar

Pour this mixture over the popcorn and stir until well coated

It's so easy and yummy too!

Cheese Ball

2  - 8oz Cream cheese (softened)
1/4 cup green onion chopped
1 cup crushed pineapple (well drained)
1/2 cup pecans chopped

Mix together, refridgerate for 1 hour in plastic or foil

Form into a ball, roll in 1/2 cup pecans & Seasonal (to taste)

Enjoy!

Quick And Easy Carrots

Quick And Easy Carrots

(Lion House Lite Recipes Cookbook)

 

 

2 cups sliced carrots

1 T. light butter or margarine

2 T. sliced green onions

1 T. water

1/4 tsp. salt

chopped fresh parsley

 

*Combine carrots, butter or margarine, green onions, water, and salt in a medium saucepan.  Cover and simmer, stirring occasionally, for 8 to 10 minutes or until carrots are tender-crisp.  Sprinkle with parsley.  Makes 4 servings. 

 

Sally Johnson

2012