Baked cooked shrimp

Comfort  food plus!

 New recipe #4

For topping of shrimp.

 

1 cup panko bread crumbs

1tsp. Garlic granules 

1 tsp. Dried parsley

1tsp  dried basil 

1 tsp. Paprika 

1/2 tsp. Salt & pepper

4 Tablespoons butter softened 

4 tablespoons extra virgin olive oil.

Mix well all with a small

Fork to combine ingredients.

Butter the bottom of a baking dish 

And add shrimp.

Bake 325° for 30 minutes uncovered.

Enjoy!

I served with homemade macaroni and cheese with stewed tomatoes,

NOTE;  these are also delicious dipped in cocktail sauce.    I had a few leftover and tried them with the cocktail sauce. YUMMY!

 

 

Baked Mac and cheese casserole with rotisserie chickenle

Macaroni and cheese  casserole!
 Homemade Mac and cheese with easy rotisserie shredded chicken.

 

How about that?

 

 Add as much rotisserie shredded chicken to this recipe and you have an awesome amazing meal!

https://iliketobakeandcook.blogspot.com/2015/10/traditional-macaroni-and-cheese-with.html

Just add your rotisserie chicken to this and you have a meal   Side salad and option.

 

 

Butternut Bundt cake

This cake originally was going to be a simple light pound cake but I by mistake added butternut extract instead of all vanilla to the recipe.  It’s darker in color because of the extract and a good recipe to serve with unsweetened coffee. I enjoyed it!

1 stick of butter melted in 1cup water.  Cool set aside

2 eggs 

1cup sugar

2 cups flour

1 tsp.baking soda

1tsp. Butternut and vanilla extract 

1tsp. Vanilla extract 

1/2  cup sour cream

Cool whip topping! Or a powdered sugar and milk drizzle.

Best sugar and eggs  Add flour, baking soda.  Slowly add butter water mixture. Mixture will

be thin /watery).

Pour  batter slowly into Heavily greased Bundt pan.

Bake 375° for 35 to 40 minutes or until cake tester comes out clean,  

NOTE;  Dark coated pan BAKE at 350° . Check after 40 minutes.  Additional 5 to 10 minutes may be necessary Top will be slightly golden brown.

Every oven is different so check after 30 minutes.

Top should be slightly browned.

 Enjoy!

 

French onion chicken meatball's

This is my take on a recipe I recently saw in a magazine.

French onion chicken balls.

  The weather was terrible today so I didn’t get out to get some Gruyère cheese to make this recipe as shown below.  I did however use all the ingredients except Gruyère to make the chicken balls.

Mix all above ingredients gently through ground chicken.

Heat olive oil and with moistened with water hands 

Shape as closely to a ball as possible and place in heated oil.

Fry on medium heat until browned on all sides for several minutes.  Add sauce and cook on low heat until tender. Sauce will thicken slightly.  About 30 minutes.

I served over buttered noodles but I suggest crusty rolls if you have the Gruyère cheese.

Enjoy!

• 2 T olive oil
• 1 large onion caramelized( i cooked the onions earlier and cooled them completely before adding them to chicken) set aside.
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• 1 lb. Ground chicken
• 2 cloves, minced garlic
• 1/4 cup of regular breadcrumbs
• 1/2 cup 

  shredded Gruyère***

• 1/2 Parmesan cheese

• 2 Tbsp. 

  freshly chopped parsley) I used dried)

• 2 

  cloves garlic, minced

• 1 tsp. 

   salt

• Freshly ground black pepper

• Top chicken balls with Gruyère cheese( optional)***

FOR THE SAUCE

• 4 T Olive oil
• 1 medium onion sliced thin
• 1cup hot water 
• 1tsp. Better than bouillon 
• 1tsp. Flour 
• Pinch salt and pepper
• 1cup Gruyere shredded for topping 
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Slow cooker cheesy chicken

 

Day 2 new recipe 

2 large boneless chicken breasts 

1 tsp. Garlic powder 

1 tsp. Basil

1tsp. Paprika (optional)

Salt and pepper

1 jar marinara sauce (I use Rao)

1cup half and half

I cup cheese blend

1 cup parmesean cheese 

1. Place the seasoned chicken in the bottom of your slow cooker.
2. Mix marinara sauce and half and half 
3. Pour the marinara sauce over the chicken, ensuring it’s fully coated.

Cover and cook on low heat for approximately 4 hours. High for approximately 3 hours. Make sure chicken has an internal temperature of 165° F. Chicken should be fork tender.

I am serving this delicious dish with polenta and a salad. Enjoy.

1. Once the chicken is cooked, sprinkle the shredded mozzarella and Parmesan cheese over the top.
2. Cover the slow cooker and cook for an additional 5 to 10 minutes or until the cheese iis melted and bubbly.

I served ours over Polenta and our side was a small salad.

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