Recipes for Angey and Susan

Hey ladies....I offered to post recipes if anyone wanted them and then neglected to read the comments you left....so I finally read them.  So sorry it took so long to get these, but here are the recipes you were interested in:

Parmesan Drumsticks

1 cup parmesan cheese
3 tsps. oregano
2 tsps. paprika
salt and pepper to taste
1/4 cup butter
1 TBS. olive oil
12 chicken drumsticks, no skin (I used chicken tenders instead cause I don't like bones.)

Preheat oven to 350 degrees.
In a bowl, combine Parmesan cheese, oregano, paprika and salt and pepper. 
Line a shallow baking pan with foil.
In a small frying pan, melt butter and oil together.  Dip each drumstick in the butter mixture, then in the cheese mixture, and place on foil-lined pan.  Bake drumsticks for one hour or until chicken is completely cooked.

Chicken Stroganoff

3 TBS. butter
4 cloves garlic, pressed
5 boneless, skinless chicken breas halves, cut into thin strips
5 green onions, minced
1/2 pound mushrooms, sliced
1/2 can diced tomatoes, drained
1 pound egg noodles
1/2 cup low fat sour cream
salt and pepper to taste

In a skillet, over medium-high heat, melt butter.  Add garlic and saute' quickly (don't let brown).  Add chicken, green onions, mushrooms, and tomatoes and cook until chicken is cooked, stirring frequently. 

 Meanwhile, you should have your water on to boil.   Cook pasta according to directions and drain.

Reheat chicken mixture if necessary to get it hot.  Add sour cream to the skillet, and salt and pepper to taste.  Spoon chicken over pasta and serve.


Chicken and Artichoke Casserole

6 boneless, skinless chicken breast halves, cut in 1-inch strips
4 TBS. butter
2 cloves garlic, pressed
1 cup mushrooms, sliced
1 jar marinated artichoke hearts, drained
2TBS. flour
1 can chicken broth

Preheat oven to 350.  In a skillet over medium heat, brown chicken lightly in 2 TBS. butter, add garlic and mushrooms, and keep cooking till chicken mixture is smelling very garlicky.

In a baking dish, add the browned chicken mixture.  Place the artichoke hearts atop the chicken.

In the skillet, melt remaining butter and add the flour, whisking to blend (no lumps!)  Add broth and cook until thickened, then pour over chicken mixture.

Bake 35-40 minutes.

Oven-Fried Fish

4 TBS butter
1 cup Italian bread crumbs, crushed
1/2 cup Parmesan cheese, grated
salt and pepper to taste
6 fish fillets

Preheat oven to  375.  In a saucepan, melt butter and spread on the bottom of a 13 x 9 inch baking dish.  Crush Italian bread crumbs and pour onto a pie pan.  Add cheese and salt and pepper and blend well. 

Dip the fish first in the butter then into the crumbs.  Place the fish in the baking dish when coated.  Bake fish for 15-20 minutes or until fish flakes with a fork.

Tuscan Squash and Beans on Rice

What do you know, I've finally been using my cookbook again.  I got a little burned out with it and wanted to try some other recipes for the summer.  The good news is that even though I haven't been using my cookbook, I've still been cooking dinner every night and making lots of new recipes.  I guess I don't HATE cooking dinner so much.  I kind of enjoy trying a new recipe and find that if I know WHAT I'm going to cook and am ORGANIZED enough to have the ingredients on hand and do some prep work in the morning, it's not so bad.    Plus I'm finally gaining a little confidence and trusting myself to substitue ingredients or omit them if I don't have them and I don't think it will make a difference.  So, thanks to my friend for giving me this cookbook and helping me through dinner the past year.  I will still try to cook my way through this cookbook (it may take years) but my newest goal is to make breakfast at least 4 times a week. 

I tried the Tuscan Squash and Beans on Rice because I have a lot of zucchini these days and it was really quite tasty.  Here's the recipe:

3 TBS. olive oil
1 onion, chopped
1 red bell pepper, chopped
3 large tomatoes, diced (I used a can of diced tomatoes because I didn't have fresh)
3 cups zucchini, chopped
1/2 tsp. dried oregano
1/2 tsp. thyme
3 cloves garlic, pressed
salt and pepper to taste
1 15 oz. can cannellini beans, drained
1 cup brown rice, cooked (did  you know they have brown minute rice?  I just learned that and LOVE it)

     In a saucepan over medium heat, heat olive oil.  Stir in onions and bell pepper and cook until tender.  Mix in tomatoes and zucchini and season with oregano, thyme, garlic, salt, and pepper.  Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Stir beans into Zucchini mixture and continue cooking about 5 minutes  Serve over the cooked rice.....my kids LOVE rice...so I should have made 2 or 3 cups, not just one.

Summer Pasta Primavera

This recipe smelled absolutely delicious and it was pretty good, but sort of bland.  The next day it was a little more flavorful.