Ultimate Chicken Fingers-Monday, June 15, 2009

I found this recipe on the back of a Bisquick box. We had Perogies (potato and cheese stuffed in pasta is the simplest way I can explain it but you can find it in your frozen section of your grocery store) fried in olive oil, margarine, garlic and steamed corn.

What I changed, instead of paprika I used 1/4 tsp of Italian seasoning, and 1/4 tsp of crushed Parsley. I used garlic salt instead of salt.

Ultimate Chicken Fingers

2 boneless skinless chicken breasts about 1 IB cut cross wise into 1/2 in strips
2/3 cup original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 tbsp butter or margarine, melted

Heat oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. In 1 gallon resealable food storage bag, mix Bisquick mikx, cheese, salt and paprika.

Dip half the chicken strips in egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. repeat to use up remaining chicken. Drizzle butter over chicken.

Bake 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center. 4 servings.

Ultimate Chicken fingers baking!
Ultimate Chicken fingers baking!
Ultimate chicken fingers baked
Ultimate chicken fingers baked
Ulitmate chicken fingers dinner
Ulitmate chicken fingers dinner

Sister in laws Birthday cookies 09- Sunday, June 14, 2009

Sister in laws Birthday cookies 09

From: Better homes and gardens: New Cook Book 10th edition

My sister in laws birthday was today so I made her Chocolate chip cookies.

what I changed:
I used chunks of chocholate instead of chips
dark brown sugar
a little more shortening than butter because I ran out of butter
I sprayed my pan just in case and I made balls of dough in my hands and they were large cookies.

They turned out great and they tasted very soft like cake.

Chocholate chip cookies

1/2 cup shortening
1/2 cup margarine or butter
2 1/2 cups all purpose flour
1 cup backed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1 12 ounce package semisweet chocolate pieces

In a mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 20 seconds. Add about half of the flour, the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture until thoroughly combined. Beat in the remaing flour. Stir in the chocolate pieces.

Birthday cookies for SIL 2009
Birthday cookies for SIL 2009

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in 375 oven for 8-10 min or till edges are lightly browned. Cool cookies on a wire rack. Makes about 60.

Baked Cookies
Baked Cookies
The packaged cookies
The packaged cookies

Mrs. M

Djaj Fil Forn (Roast Chicken with Lemon and Garlic)-Saturday, June 13, 2009

Djaj Fil Forn is a Middle Eastern dish. I am half Pakistani and was given ‘The New Book of Middle Eastern Food’ By Claudia Roden for Christmas a while ago from a dear friend.

I love the information it gives and I think it is useful to understand the meanings of words and culture if possible.

What I did: I only used two chicken breasts since my husband and I could not possibly eat a whole chicken though we left the other measurements alone.

Serves 4
Djaj is the Arabic word for chicken; ferakh is an Egyptian term. This is an simple Egyptian way of cooking chickens.

A 3.5 to 4 pound chicken
2 tablespoons mild extra-virgin olive oil
juice of 1/2 lemon
salt and pepper
2 cloves of garlic, crushed

Rub the chiken with a mixture of olive oil, lemon juice, salt, pepper, and garlic. Put it breast side down in a roasting pan in a preheated 350 degree oven, so that the fat runs down and prevents the breast from drying out.

Roast for 1 1/4 to 1 1/2 hours, until well browned, turning the chicken breast side up about midway through. Test for doneness by cutting into a thigh with a pointed knife. The juices should run clear, not pink.

My husband and I found it tangy and delicious. I steamed some peas and it added a sweet balance to the chicken.

Mrs M

(Roast Chicken with Lemon and Garlic)
(Roast Chicken with Lemon and Garlic)

Gigantic peanut butter cookies-Friday, June 12, 2009

From Better homes and gardens New Cook Book 10th edition

Well this is the first time for me to bake cookies in my new home! Peanut butter cookies are my husbands favorite so I decided to make them.

My husband and I both loved these cookies. In fact I only ate a few and my resident cookie monster ate the rest :).

They are just like any other peanut butter cookie recipe but here is the one I used out of better homes and gardens.

What I changed: I put crunchy peanut butter, vanilla extract, dark brown sugar, and butter instead of margarine. I did not chill the dough. I simply used a table spoon and fork to place it on the baking sheet and left enough room between the cookies so that when they baked they would not merge.

1/2 cup butter or margarine
1/2 cup peanut butter
1 1/4 cups all purpose flour
1/2 cup of sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla sugar

In a mixing bowl beat margarine an dpeanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1 inch balls. If desired, roll in additional sugar. Place 2 inches apart on an un-greased cookie sheet. Flatten by crisscrossing with the lines of the fork.

Bake 375 oven for 7 to 9 min or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36 cookies.

Side note by me(unless you make them gigantic then it makes about 18-20 cookies)

Gigantic peanut butter cookies my husbands favorite
Gigantic peanut butter cookies my husbands favorite

Dinner with Brian at our house-Wednesday, February 25, 2009

From: The Food Network Giada De Laurentiis

This was our first meal at our new house.

The meal was great. Though there was one tiny SNAFU with the salad. First of all I have never cooked a meal from scratch unless with my mom. Which consists of me being her helper and she doing all the main work.

I should have minced the garlic when making the dressing. We did not roast it because everything else was ready and we were pretty hungry at the time. So when I poured the dressing on the salads little did I know that it was not completely chopped.

The pasta was great! It turned out perfect. The only issue was my ocd about how much oil was in the dish. Though Brian was correct that the sauce would thicken up. The only thing I would suggest is having a very deep skillet to do it in, because there are a lot of liquids. We also did not use the clam juice. Below you will find the recipes. We are taking some over for his dad later tonight. Enjoy.

Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp
*Cook Time 10 min
*Level Easy
*Yield 4 servings
Close Times:Prep 10 min
Inactive Prep–
Cook 10 min
Total: 20 min

* 4 tablespoons shredded Parmesan, plus 1/4 cup
* 3/4 cup Caesar dressing
* 4 cloves roasted garlic
* 1/4 cup mayonnaise
* 1 (10-ounce) bag chopped romaine hearts
* 1 cup seasoned croutons


Special equipment: 3-inch ring mold or clean tuna can with top and bottom removed

Preheat broiler.

To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.

In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.

In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.

Carefully peel Parmesan crisps from foil.

Serve on chilled plates with Parmesan crisps upright in salad.

Penne with Shrimp and Herbed Cream Sauce
*Cook Time 20 min
*Level Easy
*Yield 4 to 6 servings
Close Times:Prep 10 min
Inactive Prep —
Cook 20 min
Total: 30 min
* 1 pound penne pasta
* 1/4 cup olive oil
* 1 pound medium shrimp, peeled, and deveined
* 4 cloves garlic, minced
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 1 (15-ounce) can whole tomatoes, drained, roughly chopped
* 1/2 cup chopped fresh basil leaves
* 1/2 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon crushed red pepper flakes
* 1 cup white wine
* 1/3 cup clam juice
* 3/4 cup heavy whipping cream
* 1/2 cup grated Parmesan


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Shrimp cooking
Shrimp cooking

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Penne with herbed cream sauce
Penne with herbed cream sauce

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Pasta and salad
Pasta and salad

Veges only-Saturday, January 31, 2009


I had lamb last night that had no flavor, too much fat, and overall made me sick to my stomach.

So today I have eaten an apple. I was hungry and I came up with the simple dish below.

My first Vegie dish
4-5 potatoes peeled and sliced
1/2 a bell pepper cored and sliced
and 4 Roma tomatoes cored and sliced.. or you can just halve them

Very little oil in a deep sauce pan on medium high

I put in the bell peppers first but what I should have done is

Potatoes first : because I left them pretty thick.
Bell peppers second
tomatoes last

Added salt, black pepper, and a 1/2 teaspoon of garlic salt.

It was delicious and simple.

Hello world!

I am working on this blog. I started at blogger.com


Thank you for visiting and hopefully this site will be fully operational soon!

Rena Ann

Ps. I will be adding the former recipes to this blog. The first ones do not have photos because I was just starting out. My photos have gotten better with time and I hope to get a better digital camera in the future!

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