Oven-Fried Parmesan Chicken

This recipe comes from my mom (which she got from her Better-Homes and Garden Cookbook), it's a keeper for sure! You can use any kind of chicken cut you'd like, but we love it with drumsticks. The chicken is dipped in an egg/milk mixture and then into a seasoned mixture of bread crumbs and Parmesan cheese and then baked! Ummmm! This is a great way to make an ordinary piece of chicken have some real flavor!

It's simple and easy to make, so I don't have much else to say, besides, enjoy!

Oven-Fried Parmesan Chicken
Printable Version
Yield: 12 servings
Ingredients:
2 eggs, beaten
¼ cup milk
¾ cup grated Parmesan cheese (real or powdered)
¾ cup dry bread crumbs
2 teaspoons oregano
1 teaspoon paprika
¼ teaspoon ground black pepper
5 pounds chicken pieces, skinned (breast halves, thighs, or drumsticks)
¼ cup butter or margarine, melted (optional)

Directions:
Preheat your oven to 375 degrees. Grease two large baking pans, such as 9x13 casserole dish. In a small bowl, combine egg and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.

Dip chicken pieces into egg mixture and then into crumb mixture and coat evenly. Arrange the chicken pieces in baking dishes, making sure the pieces don’t touch. Drizzle chicken pieces with melted butter (optional).

Bake for 45 to 55 minutes, or until chicken is cooked through and no longer pink (170 degree F for breasts; 180 degrees F for thighs and drumsticks). There is no need to turn chicken pieces during baking.

Suggestions for what to serve with this:
-Baked Potato
-Rice Pilaf
-Roll & Salad
-Steamed Broccoli

Recipe Source: Diana K. via Better Homes & Gardens

Broccoli, Grape, & Pasta Salad

Being a pasta salad lover, when I saw this recipe on Pinterest it immediately made it on my dinners-to-try board. I just got around to trying it this week. Yum. I love it when I actually make/do something I see on Pinterest. It makes me feel so accomplished, even though I've wasted more time on there than I care to say. I love broccoli salad, and I love pasta salad. So, for me, this was a match made in heaven. The hubs doesn't love raw broccoli, or nuts, or grapes in his salad, so I was being selfish and kind of just making this for me, but it turns out he did like it! He even had seconds of this salad. I love the sweetness of this dressing with the crumbled bacon. It just works for me. Anyway, with the warmer weather we've been having here in Oklahoma lately, we paired this salad with some salmon and it was the perfect springtime supper! I think I'll see it popping up lots in our summer menu as well.

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Broccoli, Grape, & Pasta Salad
Printable Version
Ingredients: 


1 cup chopped pecans
8 ounces farfalle (bow-tie) pasta (next time I’ll use the mini bow-ties)
1 pound fresh broccoli 
¾ cup mayonnaise 
⅓ cup sugar 
⅓ cup diced red onion
⅓ cup red wine vinegar
1 teaspoon salt 
2 cups seedless red grapes, halved 
8 cooked bacon slices, crumbled (or bacon bits)


Directions:


Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. You could also used sunflower nuts, or slivered almonds...whatever floats your boat. Prepare pasta according to package directions. Drain pasta and immediately rinse in cold water. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.


Recipe Source: Adapted slightly from Southern Living via Pinterest
(P.S. go check out the original picture--it looks way better!)

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Brazilian Feijoada {Black Bean & Meat Stew}

Feijoada (pronounced fezsh-wah-da) is a stew of beans and meat that is served in a Brazilian cuisine. This particular recipe comes some some of our friends, Danny & Marie. Danny is from Brazil and kindly shared this recipe with us. We were privileged to try it made by his wife, and now we're hooked! Often times when I ask Steven what he'd like on the menu, this dish is one he'll request.

It's amazing to me what flavor this dish has, the ingredient list isn't too complex, and the flavor is amazing. Cooked in a crock-pot, this dish is one of those easy, throw together meals that will please any crowd or company!

I am no professed Brazilian cook, but this Feijoada and Pão de Queijo (a Brazilian cheese puff bread) are two dishes that have been incorporated into our family menu that will stay forever! I will be posting hot to make Pão de Queijo in a few weeks, so stay tuned!

If you haven't tried Brazilian food, this is a great recipe to start with! And in the words of Danny, "Enjoy this manna from heaven (Brazil)!!!"

Brazilian Feijoada {Black Bean & Meat Stew}
(pronounced fezsh-wah-da)
Printable Version

1 pound dried black beans
1 pound diced ham (fully cooked)
1-2 pounds total 100% beef polish sausage, fully cooked (Hillshire Farms is a good brand)
½-1 yellow onion, diced
3-5 cloves garlic, minced
2-3 bay leaves
1 teaspoon salt

Rinse and sort beans. Soak beans in water, covering beans by 1-2 inches, overnight in 6 quart crock-pot. In the morning mix everything except the sausage, into the crock pot with water enough to cover ingredients by 2-3 inches. Cook on low for 4-5 hrs, adding water if needed. Slice sausage and to crock-pot, and cook for another 4-5 hrs. The longer it cooks, the softer and tastier it will be.

Remove bay leaves. If desired, thicken sauce by mashing or blending ½ cup of the beans, then add back into mixture. Serve Feijoada on top of rice. For the ultimate experience, heavily sprinkle the Feijoada with manioc flour (manioc flour is made from a South American root. The best source for manioc flour is a Latin American market/store. It may also be labeled tapioca flour, polvilho, yucca, or cassava flour. Manioc flour is gluten free.)

Recipe Source: Danny & Marie P., some of our dear friends

This is the original photo, new photos updated 4/6/16

It's fun to see how my food photography changes along the way.