Breaded Ranch Chicken Strips

My entire family loved these chicken strips. The original recipe was for whole chicken breasts but I knew my family would like them better as strips so I cut my chicken breasts.

Ingredients
1/2 c Panko bread crumbs
1/4 c Parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley ranch seasoning mix
6 tbsp butter, divided
2-3 chicken breasts (or more if you need them), I cut mine into strips

Directions
Melt 2 tbsp of butter in a shallow bowl. In another bowl combine Panko, Parmesan, garlic powder & ranch seasoning mix.  Dip chicken in butter then dredge in the breading mixture. Press breading onto chicken to coat.  Melt 4 tbsp of butter in a large frying pan over medium heat.  Place breaded chicken into pan. Cook until chicken is golden brown & juices run clear (turn chicken only once). I placed chicken on a plate covered in paper towels (to absorb any excess butter or juices). Note: I had to add additional butter to the pan while cooking the chicken so that it wouldn't burn.


Recipe adapted from Love Pomegranate House via Pinterest

Turkey Hummus Wraps

I love a healthy, delicious wrap sandwich. These are great for lunch or a quick, no cook dinner. You can use any flavor of wrap that you would like. I love the spinach ones. This is versatile for kids & adults. You can cater to each person's taste. Enjoy!

Ingredients
Sandwich wraps (I used spinach - there are many options at your local store)
Turkey breast
Hummus (use mayo if you don't like hummus)
Lettuce
Tomatoes
Shredded mozzarella or cheddar cheese
Salt & pepper

Directions
Spread hummus all over wrap. Add turkey breast, lettuce, tomatoes, cheese, salt & pepper. Fold two sides in & then roll up. Stick toothpicks on each side then cut wrap sandwich in half.

Zucchini "Lollis"

 

 

I decided to grill my zucchini in a different way than I normally do. Tonight I made zucchini "lollis" (aka lollipops). You can season them in many different ways, but always brush with olive oil first. Tonight I sprinkled mine with Greek seasoning. They were so, so good!

Ingredients
Zucchini
Olive oil
Favorite seasoning(s) - Greek Seasoning, salt & pepper, Parmesan, garlic, etc.

Directions
Clean zucchini. Cut zucchini into 1/2" inch circles. Place zucchini on wooden skewers. Brush both sides with olive oil. Sprinkle both sides with your choice of seasoning(s). Grill until done. We like ours crisp tender.

Ham & Cheese Crescent Roll-Ups

My sister made these & sent me the recipe. The family loved them. They are quick & perfect for those nights when the family is running all over town for baseball, soccer, dance, etc. Add some soup & you have dinner.

Ingredients
1 can (8 oz) refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips
Directions
Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Recipe courtesy: Becky F of Kentucky

White Pizza

White pizza is by far my absolute favorite kind of pizza. I grew up in Ohio & could find white pizza in almost every pizza shop. When I moved to Georgia it could not be found anywhere so of course I had to start making my own. Thanks to my brother (who was once a pizza shop guy) for teaching me how to make pizza!

Ingredients
Click for my pizza dough recipes: whole wheat using a KitchenAid mixer or white flour using your hands
Olive oil
Italian seasonings
Garlic salt
Parmesan cheese
Shredded mozzarella cheese
Banana pepper rings (mild or hot)
Black olives

Directions
Make pizza dough. Coat pizza pan(s) heavily with shortening (do not substitute the shortening, it gives a brown crunchy crust). Pat dough into pizza pan(s). Drizzle lightly with olive oil. Evenly smooth the olive oil with the back of a spoon. Sprinkle with Italian seasonings, garlic salt & Parmesan cheese. Then top with mozzarella cheese. Add banana pepper rings & black olives. Lightly sprinkle the top with juice from the banana peppers. Bake at 450 degrees for 10-12 minutes.

Whole Wheat Pizza Dough

I love making pizza. This year I created this whole wheat pizza dough. It's the only version I make now. The family loves it. This recipe also gives the directions for making pizza dough with a stand mixer (I use a KitchenAid)

Ingredients
3 c whole wheat flour
3 c all purpose flour
2 packs of yeast
2 1/2 c lukewarm water
1 tsp salt
1 tsp sugar
1-2 tsp olive oil

Directions
Place lukewarm water in a large mixing bowl. Add yeast and sugar. Using a whisk, mix until yeast is dissolved. Allow to rest 5 minutes. Add salt and olive oil. Whisk together. Add the wheat flour. Attach dough hook to mixer and start mixing (start with the mix speed until flour settles then go to speed 2). Add 2 cups of the all purpose flour. Mix on speed 2. Add last cup of flour and mix on speed 2. At this point the dough ball should start pulling away from the bowl. If it is not then add a little more flour. You do not want to add too much as your dough will get dry. Once it's too dry there is nothing you can do but start over. Now lightly flour your counter and remove dough from mixing bowl. Work the flour into the dough by lightly kneading. Do not over work the dough. The dough should now be perfect and no longer sticky. Take another bowl and drizzle olive oil on the bottom of bowl. Take the ball of dough and coat on all sides with the oil. Cover bowl with dish towels. Allow dough to rise 25-30 minutes. I set my dough on the stove so that the heat from the warming oven helps speed up the process. Now you are ready to cut out portions of dough for pizza, roni rollers, etc.

Note: You must use a mixture of wheat and all purpose flour. Do not use all wheat flour or your dough will be more like a dry cracker.

Panko Chicken with Marinara

This chicken was delicious. It was nice & crispy. The marinara really gave a nice taste to the chicken. My kids preferred to just each the chicken without the marinara. That was fine by me because I ate some of it just plain. It was delicious.

Ingredients
1 egg
1 c panko bread crumbs
1 tbsp all purpose flour
1 tbsp parsley
1/2 tsp garlic powder
Dash salt & pepper
1 lb chicken tenderloins (I just use boneless skinless chicken breasts & cut them into tenderloins)
Parmesan cheese, optional
Mozzarella cheese, optional

Marinara
1 can petite diced tomatoes
1 medium onion, finely chopped
1/2 small can sliced mushrooms, finely chopped (you can also use fresh)
2 garlic cloves, minced
1 tsp Italian seasonings
1/4 tsp salt

Directions
Combine the ingredients for the marinara in a small saucepan. Allow to simmer while you prepare & cook the chicken. Beat egg in a shallow bowl. Combine the bread crumbs, flour, parsley, garlic powder, salt & pepper in another bowl. Dip chicken in egg, then roll in crumb mixture. Cook chicken in batches in oil in a large skillet until juices run clear. Drain on paper towel. I topped each serving of chicken with the marinara, sprinkled with Parmesan cheese & a little mozzarella cheese.

The chicken would make a great appetizer. Serve the marinara as a dipping sauce. Perfect!


Recipe adapted from Simple & Delicious

Supreme Pasta Salad

This is my favorite pasta salad recipe. I have been making this for years and years. I didn't realize until today that I never put the recipe on the Bistro. So here it is. Thanks to my friend, Tammy,  for asking for it this morning.

Ingredients

16 oz package tri-color rotini
5 c assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
1 small can sliced black olives
8 oz bottle Italian salad dressing
1/4 c  McCormick® Perfect Pinch® Salad Supreme Seasoning

Directions

Cook pasta as directed on package. Rinse under cold water; drain well. Place pasta and vegetables in large bowl. Add dressing and seasoning; toss gently to coat. Cover. Refrigerate at least 4 hours or until ready to serve. Toss before serving.


Recipe adapted from McCormick

Gluten Free Taco Corn Fritters

I am so thankful for Lisa sending me this family tested gluten free recipes. These corn fritters look and sound delicious. I would like to make these for my family.

Ingredients

1/2 lb ground beef, seasoned (use your favorite taco seasoning recipe)
2 c cornmeal - gluten free

1 tsp baking powder - gluten free

1/4 tsp salt

2 large eggs

3/4 c milk

1/4 c honey

1/4 c olive oil

3/4 c shredded cheese

2 c frozen corn, thawed

oil for frying

Directions
Brown hamburger meat with seasoning mix, and drain oil. In another bowl, mix together remaining ingredients, except corn and cheese until blended. Fold seasoned meat, corn and cheese into the corn batter. Heat oil for frying in a skillet (about 1/4 to 1/2 inch deep). Scoop 2 tablespoons of corn mixture into the hot oil (I like to use an ice cream scoop for uniform scoops), flattening batter to form a “patty”. Fry for 5-7 minutes on each side until cooked through. Top with your favorite salsa and a dollop of sour cream.

Variations
-Add a can of black beans, or chilies for an extra kick

-Substitute ground beef for shredded seasoned chicken

Recipe courtesy - Lisa B of Tennessee

Easy Stromboli

This recipe is from my good friend Rachel L. We went to her house for New Year's Eve a couple years ago and she fixed this- so easy and so yummy!

Ingredients
2 tubes Refrigerated pizza crust
6 slices ham
16 slices salami
16 slices pepperoni
2 Tbl Italian dressing
2 eggs, beaten
2 tsp Italian seasoning
2 tsp garlic pepper
4 slices mozzarella cheese

Directions
Lay pizza crust flat on a cookie sheet. In middle third section, lay out meats and cheese.  Top with Italian dressing. On right side of crust, brush with egg.  Roll up and pinch together. With a pizza cutter, make small slits on the top of the dough.  Brush top with egg and sprinkle with garlic pepper and seasoning.

Bake at 350 degrees for 35 to 30 minutes.

To freeze
Allow to cool. Wrap in foil and place in freezer bag for up to 3 months. 

Reheat in 350 degree oven for 15-20 minutes- leave in foil.

Italian Parmesan Garlic Bread

Ingredients
1 loaf French bread
Olive oil
Garlic salt
Italian seasonings
Grated Parmesan cheese

Directions
Slice loaf into half-inch slices. Place bread slices on cookie sheet. Brush with olive oil. Sprinkle with garlic salt, Italian seasonings, and Parmesan cheese. Bake at 425 degrees for 5-7 minutes or until crispy and lightly browned.

Quinoa with Tomatoes and Parmesan Cheese

Thanks to Lisa for sending this gluten free recipe. I have never eaten Quinoa, but this looks delicious. Quinoa is a grain-like crop that is harvested primarily for its edible seeds.

Ingredients

1 c Quinoa

2 c chicken broth

1 can diced tomatoes with basil, oregano and garlic

Parmesan cheese

Italian flat leaf parsley, chopped

Directions

Cook Quinoa according to package directions, substituting the water for chicken broth. Once cooked, add can of diced tomatoes with herbs and Parmesan cheese. Top with Italian flat leaf parsley when serving.

Recipe courtesy: Lisa B. of Tennessee

Brown Rice Quesadillas with Goat Cheese

Thank you, Lisa B. for sending us this gluten free recipe. It sounds really tasty.

Ingredients
4 Gluten Free Brown Rice Wraps

6-8 oz goat cheese
8 scallions, chopped
salt and pepper to taste
1 - 2 c salsa

Directions
Spread 2 of the 4 brown rice wraps with goat cheese and sprinkle with scallions, salt and pepper. Top each one with a plain brown rice wrap to sandwich together. Lightly coat a large skillet with oil or spray. Add the quesadillas and cook over medium-high heat until golden and crispy, about 1-2 minutes per side. Remove from the pan and cut into 8 wedges. Spoon or dip into the salsa.

Note: Add chicken or black beans to make more of a meal than an appetizer.


Recipe Courtesy: Lisa B. of Tennessee

Garbanzo Extravaganzo

I love "chick peas". I put them on my salad every single day. I also love them as hummus. This recipe blends chick peas & spinach with a light dressing. What another great way to add fiber into your diet!

Ingredients
15.5 oz can chick peas (garbanzo beans)
6 oz bag baby spinach
1/2 c red onion, finely chopped
1 tbsp balsamic vinegar
3 tbsp olive oil
Pepper, to taste

Directions
In a large bowl, toss together chick peas, spinach & onion. Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with pepper. Pour dressing over salad. Toss well to coat. Chill until ready to serve.

Pickled Eggs & Beets

Growing up I can remember my mom making pickled eggs & beets in a very large pickle jar (the biggest jar she could find). Our entire family loved them so she had to make 2 dozen at a time. This is her recipe, tried & true.

Ingredients
8 eggs (boil 7 minutes and put in ice water - makes peeling easy)
1 c apple cider vinegar
1/2 c water
1 (15oz) can beets
1/2 c sugar ( I use just a little less). When I triple recipe I use exactly 1 cup of sugar.

Directions
Combine beets, water, vinegar, sugar. Stir until sugar is dissolved. Add eggs. Place in refrigerator. You can test them in 2 days. They should be ready.

I triple the recipe so we have for awhile. They last a very long time unless you really love them. You can add new eggs to the juice mixture when you have eaten all your eggs.
 
Recipe courtesy: My mom, Judy

Tomato Cucumber Salad

Ingredients
Tomatoes, diced
Cucumbers, slightly peeled and diced
Olive oil
Red wine vinegar
Sea salt
Pepper
Italian seasoning

Directions
Place tomatoes and cucumbers in a bowl. Drizzle with olive oil and red wine vinegar. Sprinkle with sea salt, pepper and Italian seasoning. Cover and refrigerate until ready to serve.

Sweet Vidalia Pimento Cheese

I love pimento cheese. I found a recipe on a bag of Vidalia onions & played with it slightly to come up with this one. It is really good & simple.

Ingredients
4 c freshly grated cheddar cheese (I used mild but you can use sharp)
1 small Vidalia onion, about 1/2 cup
1/2 tsp salt
1/4 c plus 2 tbsp chopped pimentos
3/4 - 1 c mayonnaise (start with 3/4 cup & add more if needed)

Directions
Place all ingredients into bowl of food processor fitted with a metal blade. Pulse until blended to desired texture- should be a little chunky. Refrigerate until ready to use. Serve on a sandwich or with crackers or fresh veggies.

Easy Potato Bake

I have been making this for many years & it is one of the best side dishes to take to a potluck. Everyone loves the taste & it's even better the next day.

Ingredients
32 oz frozen southern style hash brown potatoes
16 oz sour cream
8 oz pkg shredded cheddar cheese
1 can cream of chicken soup
1 c green onion, chopped
1 c cornflakes, crushed
2 tbsp butter, melted

Directions
Mix potatoes, sour cream, cheese, soup & onions is a large bowl. Spoon into a greased 13x9 inch baking pan. Toss corn flake crumbs with butter & spoon over the top of the potato mixture. Bake at 375 degrees for 35-40 minutes.

Baked Brie

My cousin Pam sent this recipe to me. A friend of hers gave this recipe to her for Bunco night. It was a HUGE hit. I look forward to making this very soon. It is such a Fall recipe.

Ingredients
1 round of brie cheese
12 - 16 oz of caramel
1 c craisins
1/2 c chopped walnuts (optional)

Directions
Cut off the top case of the brie cheese to expose the cheese. Place in an oven safe dish. Spoon caramel over the top (use more or less depending on taste). Sprinkle with craisins. Sprinkle with walnuts. Bake at 325 degrees for about 20 - 25 minutes until the center of cheese is warm. Serve with apple slices, crackers or sliced crusty bread.

Recipe courtesy: Pam B of Arizona

Fire Roasted Salsa

I saw this recipe in a magazine & made it for a gathering of friends. I made a couple of additions to the recipe & it was awesome. This is super-easy!!!

Ingredients
1 can (14-1/2 oz) fire-roasted diced tomatoes, drained
1/2 c sliced onion
1/3 c fresh cilantro leaves
1 tbsp lime juice
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground red pepper (if you like it hot, increase the amount of red pepper)

Directions
In a food processor (or use a blender) combine all ingredients & blend until desired consistency is reached. Taste to see if you want to add more salt and/or red pepper. Refrigerate until ready to serve. I made mine the day before & it was perfect. Serve with tortilla chips or crackers (I liked Triscuits).