Monday, October 25, 2010

Baked Ranch-Parmesan Chicken

Ranch and Parmesan.....what's not to like?  I make my own budget, panko breadcrumbs for this recipe. Just throw some Rice Crispies in a food processor, or put them in a large, storage bag and smash away. I like my chicken to stay crispy on both sides, so I put a cake, cooling rack on the baking pan to keep it elevated during cooking. Also, I use "parmesan regularo". Yep-the affordable kind in the shaker. This chicken is succulent and delicious every time.

3-4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1/3 cup parmesan cheese
1 teaspoon seasoning salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 and 1/4 cup prepared Ranch dressing
1/4 cup melted butter

Preheat oven to 400 degrees and set the oven rack to the lowest position. Spray a cooking sheet with edges and place the grid/cooling rack on top. In a shallow bowl, mix the panko, parmesan and spices. Pour the dressing in a shallow bowl, and dip the chicken in the ranch dressing on both sides. Coat the chicken in the panko mixture. Place the coated chicken on the grid/cooling rack. Lightly drizzle the melted butter over each chicken breast. Bake uncovered for 30-35 minutes or until the juices run clear.

Monday, October 18, 2010

Swai? -New Low $$$ Fish

I've noticed that Kroger and WalMart are selling a new, lower cost fish. It's called Swai (rhymes with "why") that is imported from Vietnam. I usually see it selling for $2.00 to $2.99 per pound. Of course, I had to try it. It is unbelievably good! It's thicker than talapia, but it's a nice mild fish. It's a little flakier than talapia, but it still grilled well on a piece of foil with slits. Here's the incredibly, easy recipe that I came up with.

Tasty Swai

1 pound of Swai Fish
1 McCormick Lemon & Pepper Seasoning Grinder (WAY better than powder)
1 teaspoon olive oil

Preheat your grill or grill pan. Rub the fish with the oil on both sides. Season liberally with the seasoning. Cook about 5 minutes per side. That's it! Time to eat!

Monday, October 11, 2010

Killer Recipe for Game Time

I've had this recipe for more than 20 years.  There was a fancy restaurant called, Trio, in Atlanta. They had the best spinach dip in the city. It's a really nice change from the spinach and artichoke dip that so many people make now. Also, you spare yourself the expense of those $$ artichokes with this recipe. Serve this with pita chips for a perfect pairing.


1-10 ounce package frozen, chopped spinach (thawed and squeezed dry)
2 cups grated Monterrey Jack cheese
1-8 ounce package cream cheese, softened
2 small onions, diced
2 tablespoons chopped, pickled jalapenos
1/2 cup half-and-half
2 cups canned, diced tomatoes-drained (fire-roasted tomatoes very tasty)

Preheat oven to 350 degrees. In a large mixing bowl, thoroughly blend the spinach, cheese, cream cheese, onions, jalapenos and half-and-half. Fold in the tomatoes. Place the mixture in a 9x13 inch casserole dish and bake for about 20 minutes or until hot and bubbly.

Tuesday, October 5, 2010

A Party Favorite: Buffalo Chicken Dip

I just hosted Bunco last night. This recipe is always popular at a party. You can cut costs by buying bone-in chicken breasts and grilling them.  I did splurge and buy "real" Scoops to serve the dip.

Buffalo Chicken Dip

2-8 ounce packages cream cheese, softened (I use the 1/3 less fat)
3 shredded chicken breasts, cooked
1 cup ranch dressing (can use half fat)
3/4 cup hot sauce (like Texas Pete)
shredded cheddar cheese

Preheat oven to 350 degrees. Beat cream cheese, ranch and hot sauce together. Fold in the shredded chicken. Put in a 2 quart oven-safe dish and bake for 15 minutes. Remove dish from oven and top with the cheese. Bake another 10-15 minutes. Serve with tortilla chips-Scoops preferable.