Pan Fried Parmesan Chicken & Zucchini

My Incredible recipes

4 thin chicken breasts ( flattened to 1 inch or less)
8 T butter
2 eggs beaten
1/2c of italian bread crumbs or panko
1 t pepper
1 c grated parmesan
1/4c flour
1 t onion powder
2 med sliced zucchini
2 garlic cloves, minced



1.  Cut each while chicken breast in thin flat, with your hand on top of the chicken breast and a knife in the other hand, slice the chicken breast horizontally into two even pieces. Then put each chicken breast into a bag and pound it thinner.

2. Salt and pepper both sides of the chicken breasts.
3. beat eggs in shallow bowl, set aside
4. in separate bowl combine- crumbs, cheese, pepper, onion powder and flour and stir.
5. in large skillet melt 4 T butter
6. Dip each chickn in egg mixture then coat with bread crumb mixture. Cook each side about 4 min or till each side is crispy. Remove each chicken to a plate.
7. Add 4 T of butter to skillet then saute garlic, then add zucchini till tender crisp add salt and pepper
8. Add Chicken back to skillet and gently mix and warm for 30 sec
ENJOY!!!

Stuffed french toast

Original recipe serves 5, DBL(double) recipe serves 10

1 loaf of bread (I've used whole wheat, and white and even cinnamon bread)
2 loaves of bread for double batch

Egg Mixture-

DBL       Original-
6            3 eggs
2t          1 t cinnamon
2           1T hemp seeds/powder
2           1 T flax
1/2        1/4c milk
2           1 banana mashed (optional, I just had one going bad so I added it)
Mix everything 


Filling-
2           1 package of cream cheese, softened
1/2c      1/4c any type of jam

This time I had extra thick slices white bread.  I cut each slice of bread, in half and spread the filling in the middle.
Then coated the outside of the bread with the egg mixture. and cooked for a few minutes on each side

Taco Seasoning

Pioneer Woman

• 2 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

For a larger batch (the equivalent of about 6 packets), use:

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper

SLOW COOKER CILANTRO LIME CHICKEN TACOS

Belle of Kitchen

• 
  
• 1 chopped onion
• 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
• 1 packet taco seasoning mix (I use low sodium) or homemade seasoning
• 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
• ⅓ cup chopped fresh cilantro
• juice from 2 small limes
• 
  
• Pressure cooker version-I sauteed the onion in the pressure cooker, the add the taco seasoning, salsa and 1 lime, bring to boil.   Then add the chicken. Cook for 10 min if defrosted, cook 20-30 if frozen chicken breasts.
• 
  
• Slow Cooker version-
• 1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
• 2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.
• 3.Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Fruit Leather

1 gallon ziplock bag of frozen chopped plums w/o the pits (about 16 cups)
1 can of pineapple

Put pineapple and juice in blender and puree till all smooth. Then add a few cups of plums to the blender, blend till smooth. Then add the blender puree to the pan of plums and stir.

I boil all the liquid so some of the juices boil out and it condenses/reduces the amount of pureed fruit, making it more thick. I boil at least a 1/2 hour and make sure you are stirring every 5 min or so b/c it sticks and burns to the bottom of the pan if you don't.

In a food dehydrator lay a (cut open) grocery sack on the food tray, so the pureed fruit wont leak through.

I filled 4 food trays with the puree and set the dehydrator at 140 degrees, then dehydrated for about 10 hours.  It was still soft, chewy, and so delicious.

I have used apricots and pineapple before and that works out really well.

Chinese Egg rolls

Steamy Kitchen

1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll

Cooking oil, for frying
1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound ground pork or leftover  cooked or uncooked meat
½ shredded head of cabbage (about 11 ounces) (could use leftover salad)
6 fresh sliced shiitake mushrooms, stems discarded
1 cup julienned carrots
2 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper
sauteed onions

I had leftover seasoned shredded pork.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the marinated pork/meat and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

 Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap).

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

 To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

Pregnancy Info

Spinning Babies
Stretches, exercises and positions to include when pregnant.

http://spinningbabies.com/learn-more/techniques/the-fantastic-four/

Chocolate Cream Cheese Frosting

Natasha's Kitchen

8 oz package cream cheese, room temp8 Tbsp (1/2 cup) unsalted butter, room temp3 cups powdered sugar1/2 cup unsweetened cocoa powder1/4 tsp salt1 tsp vanilla extract

1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
2. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Katie's birthday and Steak Marinade

All Recipes

Marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

I didn't make the whole recipe, I just had 3 small steaks and I just splashed all these ingredients on to the top of them and let them marinade for 1 hr.


I served with-
Mashed potatoes
and
Salad
and
Choco cake with cream cheese frosting and canned cherries on top

Fourth of July Fun Stuff

Six Sisters Stuff- Bacon & Guacamole Burger

Flag cake with angel food cake or shortcake with cream cheese topping. Strawberries, and blueberries

 Streamer for bikes out of plastic bags

 balloons attached to bike

 Toilet roll rockets

 jello and whip cream treats

 firework rings

 Parents.com
3 coffee filters or tissue paper

Red and blue paint
Paintbrush
Chenille stem
Bobby pin or rubber band

 Fabric measuring tape

Duct tape
7-10 drinking straws
Scissors
Metallic chenille stems
Letter stickers

 Attach curly gift ribbons ($1) to a dowel to make a simple baton that's fun to shake.

 http://lookwhaterinmade.blogspot.com/2012/07/4th-of-july.html