You know all of the shows, "Best Of" magazine, newspaper and internet articles? I want to know if they are really worth the fuss. I'm trying to find out if I'd recommend them to MY friends and family. And as often as I can, I'll give you the source of who gave ME the original recommendation.
Remove chicken breasts from the package and cut them in half lengthwise, then cut those pieces to fit on your slider rolls. I typically get 4 pieces per chicken breast. If they are really thick, I’ll pound the thicker pieces in a ziploc bag so they are all the same thickness.
Put your chicken breasts in a large ziploc bag and pour 1 cup of pickle brine over the breasts to marinate for 2 hours or overnight.
Heat skillet over medium, butter your cut slider rolls and lightly toast them in skillet. Set aside.
Cover bottom of pan with olive oil, heat over medium high heat.
Coat your chicken breasts with panko crumbs, shake off excess.
Fry chicken in batches, until chicken coating is browned nicely (3 minutes per side works for me) and keep each batch warm in a low oven while cooking the remaining chicken.
Assemble sammies with a slice of pickle secured to top with a toothpick, or inside sandwich. So good!
My daughter, Mary, is a very intuitive cook. She’s very smart about what flavors go together and how to use up what we have on hand instead of buying all new ingredients, which my pocketbook appreciates! She came up with these roasted tomatoes that we eat like bruschetta. Her grandmother saw the picture I posted on Facebook, and asked for the recipe. Mary texted me the recipe to share with everyone and I decided to keep it here exactly in her own words 🙂 Love my sweet, smart, and thrifty girl.
Mary Zick’s famous roasted tomatoes and garlic. Fabulous!
Oven like at 400 Cherry tomatoes, sometimes half em sometimes I don’t
chop up however much garlic you like (I like a lot)
put it on the sheet pan.
Sprinkle on red pepper flakes, Italian seasoning salt pepper and olive oil and toss it (don’t put basil cause it normally burns on me)
Bake for like 10 minutes just depending on how many tomatoes you used
They should be wrinkled but still have their shape and I normally just smush them put some basil on top and put it on bread
Ever find yourself needing a quick appetizer and you don’t have time to run to the store for provisions? This is one I always have the ingredients for in my fridge. I can whip them up in no time, and put in the fridge to chill while I shower and get ready. Slice and plate before walking out of the house! So easy and always a hit.
Easy Ham Roll Ups
3 Slices cooked ham from the deli
4 oz. cream cheese; softened
3 green onions; cleaned and trimmed
Bring cream cheese to room temperature.
Lay the ham slice flat on a cutting board.
Spread 1-2 Tablespoons of softened cream cheese over the ham slice.
Place green onion on the short end of the deli meat and roll tightly.
Repeat with the remaining ingredients.
Place on a plate and cover with saran wrap. Put in the refrigerator for at least an hour or up to 24 hours.
When ready to serve, remove from the refrigerator and cut each ham roll into bite-sized slices.
I met my friend Maria when we were sophomores at the University of Alabama. We used to play cards to all hours of the night! I eventually moved off campus and got a job at a hospital. One year I was unable to go home for Christmas, so we got together and did a “Friendsmas” together. She made these canapes and they were so delicious I’ve made them for every Christmas ever since! Hope you enjoy them!
MARIA’S CHICKEN CANAPES
3⁄4 cup mayonnaise, more if needed to moisten
1⁄4 cup minced fresh onion
1(4 ounce) can green chilies
1cup cheddar cheese, grated
garlic salt, to taste
miniature party rye rounds
Preheat oven to Broil.
Combine all ingredients and place them on the Party Rye bread.
Christmas cookies are my favorite tradition for the holiday season. When I lived in Osceola, Arkansas one of my friends hosed a cookie swap. My sweet friend Layne Rayder, who sadly passed away earlier this year, brought these and they were so buttery and rich. We made them in her honor this year.
Scotch Shortbread by Layne Rayder
3/4 cup Unsalted butter ; not margarine
1/4 cup Sugar
2 cups Flour
1 tsp. Vanilla extract
Cream butter and sugar. Slowly add flour until incorporated. Add vanilla. Chill dough. Anytime dough becomes difficult to work with, chill for 15-20 minutes. Roll out and cut into favorite shapes. Bake at 350 for 15 minutes or until light brown. Cool on a rack and decorate with colored sprinkles and colored sugar. Makes 24 cookies.
I made these in mini form for my annual Girl Nosh Dirty Santa Party and they were a hit! I googled an easy aioli recipe to top them and then sprinkled on some chives for a beautiful presentation. Served on my 3-tier Russell Wright serving tray! Simple, clean flavors and an easy preparation but makes a big impact!
1 teaspoon Old Bay Seasoning
1 ounce Mustard
1 teaspoon Lemon Juice
1 teaspoon Worcestershire sauce
1 teaspoon Parsley; chopped
1/3 cup Mayonnaise
1 ounce Green onion; diced
2 ounce Red pepper; diced
1 pound Fresh lump Crabmeat
3/4 cup Bread crumbs
Beat egg. Add all ingredients except crab. Add crab and mix gently by hand. Shape into patties. Refrigerated 20 minutes. Heat 2 T. Oil in a medium-high heat skillet and fry until lightly browned.
Tis nearly time to gather with the family to open presents, eat yummy food and enjoy one another. Maybe you need a little alcohol to help with the celebration? Try this beautiful punch, makes a bunch and is super easy! My Dirty Santa Party girls loved it!
1 large bag of ice
5 cups 100% cranberry juice* 40 ounces, NOT cranberry juice cocktail
2 bottles very dry sparkling wine (750 ml bottles) , such as champagne, cava, or Prosecco (I used a brut Prosecco)
2 cups apple cider
1 1/2 cups diet ginger ale (12 ounces) (from 1 can or poured from a liter bottle)
1 1/2 cups dark rum or brandy (12 ounces)
2 oranges thinly sliced into rounds
1 cup fresh cranberries
Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.
Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy!
Nigella could do or say anything and I’d go for it. Luckily, this recipe from cheeky Nigella is delicious. It’s her version of pasta alla puttanesca, and it’s got a bite! I love the saltiness that works perfectly with the spaghetti, and the light sauce is perfect for a simple meal. I heartily recommend it.
2 garlic cloves, peeled and thinly sliced, crushed or grated
1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
1 pound spaghetti
1 (14-ounce) can diced tomatoes
1 1/4 cups chopped drained pitted black olives
2 tablespoons small capers, well rinsed and drained
2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
Freshly ground black pepper
Bring a large pot of water, for the pasta, to a boil over medium heat, though you don’t need to get started on the sauce until the water is pretty well boiling.
Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”. Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there’s some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
Make Ahead Note:
The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
Isn’t summer the best? My friend brought some delicious fresh veggies from her garden, so we had a feast! Below are the recipes for all of this yumminess.
BAKED GARLIC CHICKEN
INGREDIENTS 2 cups sour cream 2 tablespoons lemon juice 4 garlic cloves, minced 4 teaspoons celery salt 4 teaspoons Worcestershire sauce 2 teaspoons paprika 1/2 teaspoon pepper 8 boneless skinless chicken breast halves 2 cups crushed butter-flavored crackers (about50) 1/2 cup melted butter melted 1/4 cup vegetable oil
DIRECTIONS In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13x9x2 inch baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 for 50-60 minutes or until chicken juices run clear.
Break ends of green beans off and discard. Break each bean into bite sized pieces.
Place green beans and butter in a large pot. Cover with water.
Bring to a boil over medium high heat (add minced garlic now if you like and a pinch of salt) and continue cooking, stirring often, until water is almost completely cooked out and beans are very tender.
Salt and pepper to taste. And if you like red pepper flakes add them here and enjoy!
When I say easy, I mean easy. For real. 3 ingredients! I serve these when I make tacos…from a box. We all have nights when we just need to get dinner on the table and aren’t feeling particularly creative, right?
EASY REFRIED BEANS
15 ounces refried beans
1⁄2 cup salsa
1cup shredded cheddar cheese
Combine all in a saucepan and heat over medium heat until bubbly and warm.