Avocado Caprese Chicken Breasts

• Ingredients:
• 
  
• 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella , cut into 8 slices
• 4 avocado slices (from a firm but ripe large avocado)
• 2 medium vine ripened tomatoes , sliced
• 3 Tbsp balsamic glaze (I used Bertolli)
• 1/3 cup chopped basil ribbons

Instructions

1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
2. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.

Chicken Marinades- freezable

Instructions for all marinades:

Combine all ingredients in a heavy duty freezer bag.  Add chicken breasts and turn to coat in marinade.

Fridge- Marinate the chicken in the fridge for 2-24 hours.

Freezer- If freezing, place in the freezer immediately.  Thaw in the fridge overnight or by immersing the bag in a bowl of cold water for a couple of hours.

To bake:  

1. Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
2. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
3. Allow chicken to rest at room temperature for 5-10 minutes before slicing.

Cilantro Lime Marinade:

Ingredients: 
Per chicken breast
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons honey
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
1/8 teaspoon salt

Sweet Chili Marinade (one of our favs)

Ingredients:
Per chicken breast

• 1.5 tablespoons soy sauce
• 3 tablespoons sweet chili sauce
• 2 tablespoons water (add just before baking)

Jerk Chicken Marinade

Ingredients:
Per chicken breast

• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 tablespoon garlic powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Lemon Ginger Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon minced ginger
• 1/8 teaspoon salt
• (optional) 1/8 teaspoon red pepper flakes

Soy Honey Garlic Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 tablespoon soy sauce (I use reduced sodium)
• 2 tablespoons honey
• 1 clove garlic, minced
• 2 tablespoons water (add just before baking)

Curry Yogurt Marinade

Ingredients:
Per chicken breast

• 2 tablespoons yogurt
• 1 teaspoon lime juice
• 1/8 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon brown sugar

The yogurt will become flaky after freezing but gives the chicken so much flavor. If this bothers you, keep this recipe as a fridge marinade.

Strawberry Basil Avocado Chicken

Chicken

Just grill up some chicken without any special seasoning. I actually just cooked mine on the stove top in a pan.

Then I make this salsa and put it on top of the chicken when we eat it.  

Strawberry Basil Avocado Salsa

• 1 cup strawberries , hulled and diced
• 1/4 cup basil leaves , sliced into thin strips (chiffonaded)
• 1/2 cup red onion , diced
• 1 avocado , seeded, peeled, and diced
• 1 tablespoon balsamic vinegar
• salt , to taste

Dad's Famous Caramel Popcorn

Brown sugar
Sugar
Butter
Milk
Karo syrup

Dry ingredients twice as much as wet ingredients.  Dad uses 1 cup dry and 1/2 cup wet to make his two big bowls.  Adjust accordingly for your batch side.

Cook in saucepan until it balls when put in water.

T o a s t e d C o c o n u t L i m e C o o k i e s

Cookies

· 1c Unsalted Butter Softened
· 1 1/4c Sugar
· 3/4c Powdered sugar
· 2/4c Vegetable Oil
· 2Tbsp cream
· 2 Eggs Room Temperature
· 1/2Tsp Cream of Tarter
· 1 1/2Tsp Salt
· 2c Unsweetened Coconut
· 5 1/2c Flour
Frosting
· 6c Powdered Sugar
· 6Tbsp Unsalted butter softened
· 4Tbsp Lime Juice
· 10Tbsp Cream
· 1/2Tsp vanilla extract
· 1 1/2Tbsp Lime Zest + more for topping (I would purchase 7-9 limes)

Directions
· Preheat the oven to 350 degrees.
· While oven is heating, toast the coconut. On medium heat, place the coconut in a large saucepan or skillet so it covers the bottom of the pan. Using a wooden spoon, stir the coconut around as it begins to brown. Keep stirring until the coconut is a nice even golden brown. Remove from heat and pour the coconut into a bowl. Divide in half. One cup will go into the batter and one cup will be used for the topping.
· In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs one at a time beating well between each one. Add the oil and cream and mix until it’s all combined.
· In a separate bowl, mix the baking soda, cream of tarter, salt, 1 cup of the toasted coconut and flour. Whisk together. Turn the mixer on low and gradually add the dry ingredients to the wet. The dough will be very thick and will not be very sticky like a traditional cookie dough.
· Roll dough into large golf sized balls. Place evenly on a cookie sheet. Approx, 3 across. Pour some sugar onto a plate. Using a dish cloth, lightly wet the bottom of the glass, just so when pressed into the sugar, the sugar will stick to it. Take the sugared glass and press down to flatten the cookies and give them a rough edge. Repeat dipping the glass every other cookie (you will not need to re-wet the glass once you start pressing the cookies.
· Bake cookies for 8-10 minutes. Once done, remove from the oven. Let cool on the pan for a few minutes then remove and place onto a wire rack.
For the Frosting
· In a stand mixer, fitted with a paddle attachment or a strong hand mixer, combine the powdered sugar, butter (make sure it really is soft so it will blend in), lime juice, cream and vanilla. Add in lime zest.

· Frost the cookies once they have cooled and sprinkle with the extra toasted coconut and lime.

Frog Eye Salad

1/3 cup sugar                                     5 oz acine de pepe
2 tsp flour                                          1 can mandarin oranges, drained
1 tsp salt                                            1 sm can pineapple chunks, drained
1/2 cup pineapple juice                     1 sm can crushed pineapple
1 egg, beaten                                     1/3 cup coconut
1 T lemon juice                                 1 cup mini marshamallows
1/2 cup cool whip
1 tsp oil

Bring water and 1/4 tsp salt and 1 tsp oil to boiling.  Add acine de pepe and boil for 8-10 minutes.  Drain in colander and rinse in cold water until cool.
Combine sugar, flour and 1/4 tsp salt in a sauce pan.  Gradually stir in pineapple juice and egg.  Cook over medium heat stirring until thickened.  Add lemon juice and stir to blend.  Cool mixture in the fridge.
Then mix together acine de pepe, thickened sauce, cool whip, coconut and marshmallows.  Refrigerate until ready to serve.

Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett on medium-high heat 1 minute.  Add tomatoes, beans and water; mix well.  Bring to boil.
Stir in rice.  Reduce heat to medium-low; cover.  Simmer 5 minutes.  Remove from heat.

Top with cheese.  Let stand, covered, 5 minutes.

BBQ Pork and Pepper Wraps

2 tbsp italian dressing
1 lb pork tenderloin, cut into strips
1 green pepper, cut into strips
2 red pepper, cut into strips
1/2 cup barbecue sauce
1/2 cup cheddar cheese
tortillas

Heat dressing in large skillet on medium-high heat.  Add meat and peppers; cook and stir 3 to 4 min or until meat is no longer pink.
Stir in barbecue sauce.  Reduce heat to medium-low; simmer 6 to 8 min or until meat is cooked through and sauce is thickened, stirring occasionally.  Remove from heat; stir in cheese.

Roasted Red Potatoes with Bacon and Cheese

1/2 cup ranch dressing
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb small red potatoes, quartered
1 tbsp parsley

Preheat oven to 350 F. Mix dressing, cheese and bacon bits in large bowl.  Add potatoes; toss lightly. Spoon into lightly greased 13x9 inch baking dish, cover in foil.
Bake 40 min. Remove foil; bake an additional 15 min or until potatoes are tender.  Makes 8 servings.

Hamburger stroganoff

1 lb ground beef
2 tbsp flour
1 can cream of ckn soup
1 cup sour cream

Brown meat.  Stir in flour.  Cook 5 minutes, stir in soup; simmer uncovered for 10 minutes.  Stir in sour cream.  Heat through.  Serve on egg noodles.

Steak Supper in Foil

1 1/2 lb chuck steak
1 can mushroom soup
1 envelope onion soup mix
3 medium potatoes
3 medium carrots
2 stalks celery
2 tablespoon water

Heat oven to 450 degrees F. Place 24 x 48 inch piece of heavy aluminum foil in baking pan, place meat on foil.  Stir together mushroom soup and onion soup (dry).  Spread on tables.  Fold foil over and seal securely.  Cook 1 1/2 hours or until tender.

Chicken a la King

1/4 cup butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon pepper
2 cups diced cooked chicken
rice

In medium saucepan melt butter; blend in flour.  Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick.  Season to taste.  Add chicken.  Heat through.  Serve over rice.  Makes 4 to 5 servings.

Chicken-broccoli casserole

2 10 oz pkgs chopped broccoli
2 cans creamy chicken mushroom soup
1 tsp curry powder
1 tsp lemon juice
1 cup mayo
1 cooked fryer cut up
bread crumbs

Preheat oven 350.
Mix mayo, lemon juice, curry powder, and soup.  In a 9x13 pan, layer broccoli, chicken, then sauce. Put bread crumbs on top.  Cook 350; 15 minutes with foil, 15 min without foil.

oven-fried chicken

3 boneless chicken breasts
1/3 cup flour
1 tsp paprika
1 tsp salt
1/8 tsp pepper
1/4 cup butter

Combine flour and seasonings in small bowl.  Toss pieces of chicken in flour mixture.  Arrange chicken pieces in greased shallow pan in single layer.  Pour melted butter over chicken.  Bake, uncovered at 350 F for 60 minutes or until chicken is brown and tender.

Sausage Gravy

1/2 pound pork sausage
4 Tbsp flour
2 cups milk
ground sage
pepper
biscuits

Brown sausage in medium skillet. Stir flour into meat and blend well; add milk, and cook and stir until thick and blended.  Season to taste with sage and pepper.  Serve over biscuits.

Deep Dish Taco Pizza

1 can Pillsbury grands homestyle biscuits
1 lb ground beef or turkey
1 package taco seasoning mix
1 cup shredded cheddar cheese
shredded lettuce
chopped tomoto
olives
sour cream

Heat oven to 400 F. Spray 9-inch glass pie plate with cooking spray.
Brown hamburger.  Add taco seasoning mix and water called for on seasoning package.
Separate dough into biscuits.  Press in bottom and up the side of the pie plate to make crust.  Spoon beef mixture into crust.
Bake 10-12 minutes or until crust is very light golden brown.  Top with cheese and bake 10 minutes longer or until cheese is melted.
Serve topped with lettuce, tomato, olives and sour cream.

Light Fruit Salad

1 can mandarin oranges, drained
2 cans pineapple chunks, drained
1 small package sugar-free vanilla instant pudding mix
3 bananas, sliced
1 cup orange juice

Combined all ingredients in a bowl and mix well.  Chill until serving time.

Ham-stuffed Chicken Breast

6 chicken skinless, boneless chicken breasts
6 thin strips of cooked ham
6 slices sharp cheddar cheese
1 can cream of celery soup
1 (5 oz) can evaporated milk

Preheat oven to 375.
Pound the chicken between layers of waxed paper until thin.
Top each piece of chicken with 1 piece of ham and 1 piece of cheese.  Roll up, making sure the cheese is completely covered by the chicken.  Secure with wooden picks.  Place in a baking dish.
Mix the undiluted soup and evaporated milk in a bowl.  Spoon over the chicken.
Bake, covered, at 375 for 1 hour.  Bake, uncovered, for 15 minutes.  Remove the wooden picks before serving.  Tasty with hot cooked rice.

Serves 6.

Barbecued Pork Chops

3/4 cups barbecue sauce
2 tablespoons dry mustard
3 tablespoons brown sugar
3 tablespoons chili sauce
6 pork chops

Mix the barbecue sauce, dry mustard, brown sugar and chili sauce in a bowl.  Place the pork chops in a baking dish.  Spoon the sauce over the pork chops.  Bake, covered, at 400 degrees for 50 minutes.  Bake, uncovered, for 5 minutes longer.

Serves 6.

Cheesy Mexican Chicken

1 can tomatoes with green chiles
1 can cream of chicken soup
8 oz process cheese, cubed or shredded
3-4 chicken breasts, cooked, cubed
7 oz vermicellie, cooked, drained

Preheat oven to 350.  Mix the tomatoes with green chiles with the undiluted soup in a large skillet.  Add the cheese and chicken.  Cook until the cheese melts, stirring constantly.  Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli.  Bake at 350 for 30 minutes.

Serves 8