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Parmesan Crusted Chicken with Mashed Baby Reds and Green Beans

By March 28, 2017 General, Recipes

Parmesan Crusted Chicken with Mashed Baby Reds and Green Beans

Greetings Readers!

So today I am sharing with you a favorite recipe of mine and I’m also sharing how easy it is to make an entire meal with this recipe at the center.

You may have seen this one on Pinterest.  Again, as I’ve said before – sometimes you see things on Pinterest and either one of two things happens.  One, you click and the link is a dead end; or two, the recipe is anything but easy.

Nobody got time for that!

So, this one is super easy!

Parmesan Chicken Recipe

I use a disposable pan for easy clean up.  You can also use a cookie sheet; but using a pan keeps the juices locked in and makes the chicken very tender and never dry.  I ALWAYS spray the pan with cooking spray!!

I start with boneless, skinless breasts.  I’m making a lot tonight because we have company.

 

 

 

 

 

Next, I’m using Mayo and Parmesan Cheese. 

The recipe indicates how much to use; but I wing it.  Next, I add salt and pepper to this mix and mix it altogether.

 

 

 

 

 

Next, I spoon it onto the breasts and spread it evenly.

 

Then I sprinkle the bread crumbs on top.

 

 

 

 

 

 

 

Last thing, I cover it with aluminum foil and put it in the oven.

So, for the rest of the meal, I take red potatoes, rinse them in the sink and then put them into a pot of water to boil.

I also use canned green beans.  Open them and put them in a microwave-safe dish and put in the microwave until I’m ready to start them.

 

 

 

Then – I walk away.  Yeah.  That’s really just about it.

I set the timer for 45 minutes.  So, when the timer goes off, I uncover the chicken so it can brown while I get the potatoes and beans ready.  I strain and mash the potatoes and microwave the beans.

And I’m done!  Dinner is served.  (Drops mic)

 

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How to make Chicken Gnocchi Soup

By March 8, 2017 General, Recipes

Hello Friends!  Long time, no chat.  I’ll admit, it’s been a tough time.

Well, last weekend I made this amazing Chicken Gnocchi Soup that is a copy-cat recipe from Olive Garden.

I am here to show you how to make it!  It’s actually a super simple recipe to make.  I recommend starting out by gathering all of your ingredients and then getting everything cut and measured before you start.  Once you start this soup, because of its cream base; it is not something you can walk away from.

So let’s get started!

Here is the list of ingredients.  Go ahead and shop and prepare these things and then I’ll show you what to do….I’ll wait.  (humming)

6 tablespoons butter

4 tablespoons olive oil

1½  cup onion, diced

1 cup carrots, diced

1 cup celery, diced

8 cloves garlic, minced

Salt and pepper

2/3 cup flour

8 cups chicken broth

3 cups half & half

4 cups white meat chicken

2 pounds gnocchi

6 cups baby spinach, stems removed

1 tablespoon chopped fresh basil

 

Ok, got everything?  Great!

So, I like to sauté all of my vegetables in a large frying pan to start.  So, combine your butter (no cheating – real butter!) and olive oil over medium heat until it is melted and mixed.  Margarine is a chemical.  It’s not real food.  Don’t do that to yourself!  Butter is yummy and it’s natural!

So, once the butter and olive oil are melted and mixed, go ahead and add your onions, carrots, celery and garlic.

 

Look what I found instead of fresh garlic!  I love this stuff.  Whenever you chop garlic, you run the risk of finding bad cloves and not having enough.  Also, it doesn’t keep very well (or in my house, it seems to get lost and then found months later – ew!)  Last, chopping garlic makes your hands stinky.  So I use this stuff.  It tells you on the container how much is equal to one clove.  (Confession:  I totally don’t measure.)

 

 

 

So, on the other burner, I have my large soup pot.  I have put my chicken broth in there to start simmering.  I choose one large “low sodium” and one regular chicken broth.  I can always add salt later; but you can’t do anything about food that tastes too salty.  Speaking of which, I do add my own salt and pepper to the vegetables.  Just enough for taste.  You can add more salt later if you want.

Once it begins to simmer, I add the chicken.  I use “Tyson Grilled & Ready Oven Roasted Diced Chicken Breast”.  I love that I can just throw it in and I don’t have to cook and chop it.

So, while we’ve been chatting, your vegetables should have begun to get nice and tender.  Make sure to stir pretty often, as you don’t want them to get browned at all.

Once everything is nice and tender – the onions and celery should be almost see-through – then we’re going to add our flour.  This will help our soup thicken up.  I use regular all purpose flour, since there is really very little being used.  Sprinkle it on the vegetables and stir it in.  Make sure to stir this constantly as flour can burn easily.

Once your flour is incorporated, go ahead and add your cream.  Add a little and stir it completely, then a little more and finally all of it.  Incorporate the cream well, then you will add everything from the pan to the pot.  Be careful not to splash yourself!

If you do splash yourself, you’re going to have to suck it up.  You have to stir everything together now and you can’t be stopping to tend to burns.  (Just kidding…just don’t splash yourself, k?)

Once you have everything nice and combined, it’s time to make the gnocchi.  You could have done this earlier; but I like to do it right when I’m ready to put it in.  In my opinion, they get sticky if you do it too far ahead.  Besides, they’re quick to make.  Just add to boiling water and when they float for a couple minutes, they’re ready.

Now you can add them straight (strained) from their water to the soup.

Next, add your basil.

Now the spinach.  Again, I don’t measure.  Whatever looks good to me.

Let it all simmer, stirring often, for about 10 minutes.

TA DA!  You totally did it!

I serve with warm Italian Bread which I bake homemade totally buy in the bakery of the store. 🙂

I sure hope you enjoy the soup.  I make it on the weekend and we have it all week.  This is a double recipe.  You can cut it in half for fewer teenagers :).  It warms up in the microwave or on the stovetop really well.  Comment below and let me know how you did!!

Kristine

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