French's Crunchy Onion Chicken

This recipe is sooo good and so juicy. It's easy (for the most part) to make. I ran into issues getting the fried onions to stay on the chicken, but in the end the chicken came out great!! Also I used an entire large can on three large pieces. I would recommend watching your cooking time. It will vary depending on the size on your chicken pieces. I had three large breast and they were ready in exactly 20 minutes, but I think my oven cooks faster than it should.

Ingredients:

• 2 cups (4 oz.) FRENCH'S Original or Cheddar French Fried Onions
• 2 tbsp. all-purpose flour
• 4 (5 oz.) boneless skinless chicken breasts
• 1 egg, beaten

Directions:

1. Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3. Bake at 400 degrees for 20 min. or until no longer pink in center.

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Garlic Roasted Red Skin Potatoes

This is a really great recipe. It has a lot of flavor and it's really easy to make!

Ingredients

• 1/4 cup olive oil
• 4-6 garlic cloves
• 1/2 teaspoon old bays seasoning
• 3/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprkia
• 1/8 teaspoon thyme
• 1/4 teaspoon pepper
• 12-14 red potatoes

Directions

1. Preheat oven to 450.
2. Combine all the spices and oil in food processor and pulse until well combined, and garlic is minced.
3. Cut the potatoes into quarters and arrange in a 9x13 baking dish.
4. Pour mixture over potatoes and stir to coat.
5. Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.

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Velveeta Rotel Dip

This dip has always been a staple in my family as long as I can remember. My Dad even made it Christmas Eve for our annual party. I make it all the time. My local grocery store had a deal if you purchased Velveeta you got Rotel, and chips free. How could resist? If you haven't tried this recipe it's a must!!!

Ingredients:

• 16 ounce package Velveeta cheese cubed
• 1 (10 ounce) can Rotel Tomatoes, diced (do not drain)

Directions:

1.      Heat your water in the bottom half of a double boiler

2.     Cube your cheese

3.     Combine un-drained tomatoes and cheese in the top half of a double boiler

4.     Once your bottom half of the double boiler begins boiling place the top half with your ingredients on top

5.     Cook over medium heat until cheese is completely melted and mixture is well blended, stirring frequently.

6.     Serve warm as a dip with tortilla chips.

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Famous Focaccia Bread

I purchased a three pack of focaccia bread. I had never had it nor did I really know what to do with it. So between my husbad and I we came up with this excellent bread that leaves you craving more. We served it at a spaghetti dinner we were having, and it was a total hit. I hope you like it too. If you have any recipes you would like to have tried and featured please email me at colie@colieskitchen.com

Ingredients:

• Focaccia Bread (you can make your own click here for the recipe)
• 1 ounce Domestic feta cheese (This is a little saltier than regular feta) crumbled
• 2 ounces of grated Whole milk mozzarella
• 1/4 cup Extra Virgin Olive Oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon salt

Directions:

1. Pre-heat oven to 350 degrees
2. In a small sauce pan add olive oil, garlic powder, onion powder, oregano, basil, thyme, salt and red pepper flakes, and heat until it's simmering.
3. Place your focaccia on a lined cookie sheet
4. Brush the focaccia heavily with the olive oil mixture (cover the entire bread round) 
5. Top bread with mozzarella and feta
6. Bake on 350 for 8-10 minutes (depending on your over) until mozzarella cheese is melted (feta won't melt)
7. With a pizza cutter cut into slices

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Nana's Spaghetti Sauce

Ingredients:

• 1 Onion Chopped
• 1 Green Bell Pepper Chopped
• 3 Cloves of Garlic Minced
• 2 lbs Ground Beef
• 1 teaspoon Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Oregano
• 1/2 teaspoon Celery Salt
• 1/4 teaspoon Camino (Cumin)
• 2 small cans of Tomato sauce
• 1 16oz can of Diced Tomatoes
• 1 small can of Tomato paste
• 1 large can of Mushroom pieces

Directions

1. Chop vegetables
2. Brown meat and drain off grease
3. Add bell pepper, onion, and garlic to browned meat and cook until vegetables are tender
4. Add seasonings, (undrained) mushrooms, all tomatoes, and tomato paste to the meat mixture.
5. Fill the tomato sauce and tomato paste cans (3 cans) with water and add to mixture
6. Bring sauce to a boil
7. Reduce heat to medium and cook for 2-3 hours

Total Calories 2044 for the entire pot
10 cups total
 205 per cup
1/2 cup=103

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Sour Cream and Ground Beef Layered Casserole

Thank you for this recipe Kittencal. This is a good recipe. Instead of adding tomato sauce I added some extra jarred spaghetti sauce I had on hand, and left out the sugar. Also I used half of the sour cream and cream cheese, and that was actually plenty for me. This recipe reminds me of a spaghetti pie. It's a great  freezer recipe and this recipe is easey to cut in half.  If you would like to have a recipe tried and featured please email me colie@colieskitchen.com

Ingredients

• 2 lbs lean ground beef
• 1 medium onion, chopped
• 1-2 tablespoon fresh minced garlic
• 1/4 teaspoon crushed red pepper flakes (adjust to taste) (optional)
• 2-3 tablespoons grated parmesan cheese (or more or less if desired)
• 1 (15 ounce) can tomato sauce
• 1 teaspoon sugar
• salt & freshly ground black pepper (to taste)
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) carton sour cream
• 1 large green onion, finely chopped (can use 2 onions)
• 3 cups cooked fine egg noodles
• 2 cups shredded cheddar cheese (or more if desired)
• 1/8 teaspoon paprika

Directions

1. Set oven to 350°F.
2. Grease a 13 x 9-inch baking pan.
3. In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
4. Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
5. Transfer meat mixture to a greased baking dish; set aside.
6. In a bowl beat cream cheese and sour cream at low speed until smooth.
7. Add in green onions then stir to combine.
8. Spread the cream cheese mixture over the ground beef in the dish.
9. Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
10. Sprinkle with paprika.
11. Bake for 25-30 minutes or until hot and bubbly.

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Home-style Green Beans

One word WOW! This is a keeper! I can't tell you how much I loved this recipe. The flavor is amazing and best of all quick and easy. Two of  my favorite "Kitchen Words" I would like to thank Miss Erin for sharing. If you would like to have your recipe tried and featured please email me at colie@colieskitchen.com.

Ingredients

• 1 lb green beans
• 4 tablespoons butter
• 1/4 cup olive oil
• 1/2 medium onion, finely sliced
• salt and pepper
• 1 1/4 cups chicken stock
• 1 tablespoon minced garlic

Directions:

1. Place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well
2. Melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes.
3. Add the beans, salt and pepper to taste and toss.
4. Add the chicken stock and garlic.
5. Cover and cook for about 10 minutes until tender.
6. Season well if desired and serve.

For more of my favorite recipes visit my virtual recipe book  www.coliesrecipes.info

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Broccoli, Cauliflower, and Cheese Soup

Ingredients:

• 8oz Fresh Caulifour
• 8oz Fresh Broccoli
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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Blanco Diablo

I love this recipe. I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.

Ingredients:

• 1/3 lb Velveeta Pepper Jack Cheese cubed
• 1/3 lb Velveeta cubed
• 1/3 lb Pepper Jack Cheese grated
• 2 TBS margarine
• 2 (10.oz) cans of Cream of Mushroom soup
• 1 (10.oz) can of Rotel
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1/2 cup of chicken broth
• 2 cups shredded cooked chicken
• 1 bag of tortilla chips

Directions:

1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).

2.     Add soups, Rotel, cheeses and broth. Stir to combine.

3.     Continue to stir until cheese is melted

4.     Fold in the chicken until well blended.

5.     Continue to stir until mixture comes together

6.     Prepare your bowls with tortilla chips

7.     Once your mixture is heated through pour over tortilla chips

8.     Enjoy the Diablo!

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Fresh Hummus

I love Pita chip, no seriously, I love them! I don’t buy them for so many reasons one being they are way over priced and two I will eat them all in one sitting that’s how much I love them. A few days ago I had left over pitas that were getting too hard to do anything much with and I didn’t want them to go bad because like the chips they are on the high side. I decided to make my own pita chips and boy did they turn out excellent. I also made my own hummus to go with them.

This recipe is delicious and fast! Boy is it fast! Why buy something that you can make for just pennies a serving! Excellent Recipe, and served on Pita chips is excellent!

Ingredients:

• 2 (15 ounce) cans garbanzo beans
• 1/2 cup tahini (sesame seed paste Hulled)
• 6 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin
• Salt and pepper

Directions:

1.      Drain beans and reserve the liquid when you do so.

2.     Blend beans, along with the other ingredients and 1/4 cup of the liquid.

3.     Process until the mixture is smooth.

4.     Add liquid until the desired consistency is reached.

5.     Adjust seasonings along with more cumin, lemon juice, salt and pepper.

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