Gail's Lemon Chicken

My foodie Friend Gail was kind enough to share her recipe for Lemon Chicken so I could share it with you.

A little about how Gail and I are foodie friends. Gail and I went to high school at the same time only to reconnect on facebook where I have my M.j. Vitelli food page.

By all accounts Gail is known by family and friends to be an excellent cook.  The photos below are actually hers.  I did not alter her recipe and typed it in her own words. Enjoy!

Note:I decided to try her recipe today and my photos are at the bottom of the post.

Here goes : 

Buy boneless chicken breasts. Cut into strips, if you put them into the freezer for an hour they cut easier.

 Keep excess parts for soup. Pepper and garlic salt them.

 In a bowl mix a few eggs, in a zip lock bag put seasoned breadcrulmbs

.Dip chicken and throw in bag. ( I do a handfullat a time ).

 Fry on both sides in vegetable oil. Until golden. Pour lemon juice over each piece. Continue to fry and turn once. They are already cooked, so fry just to collect flavor. 

You can add fresh lemon is you like , but bottled is just as good. You are finished !!!! Freezes very well. Heat in microwave or oven. Very good cold. Put on salads or sandwich..



My photos:

Chicken Quesadilla pie

A very good day to everyone:

As I started to type this post I immediately thought that this recipe could easily be made into a beef quesadilla pie too and I decided that mentioning to you that using cooked ground beef or shredded beef would be a nice option.  Maybe some of the beef you had leftover from your last night's dinner could be an option.

I really enjoy anything with a Mexican flair.  When I do go out to dinner with my children I would be the one to suggest Mexican or Asian.  My two favorites.  I love Italian but since a lot of my recipes are Italian I like to try something I don't make quite as often.

This pie really turned out very good.  My only suggestion is that you most certainly serving it with a side would only make you enjoy it more.  The traditional salsa or sour cream or even a nice green salad would be yummy.  Enjoy!

• 
  
• 1 Large flour tortilla 
• 1 rotisserie chicken shredded or  use 2 boneless chicken breasts cooked and shredded.  I am sure you can use  cooked ground beef as well. Remember to drain all fat from cooked beef before tossing with below ingredients. (About 2 cups total )
• 1 14.5 can diced tomatoes with chiles(juice and all)
• 2 cups Mexican blend cheese, grated, divided 

             1/3 cup fresh cilantro, finely chopped, plus extra for garnish (I used dried cilantro about 1 tsp.)

• Topping

• 1 cup whole milk 
• 1 cup all-purpose flour 
• 2 eggs 
• 1 teaspoon baking powder 
• 1/2 teaspoon chili powder 
• Kosher salt and freshly ground pepper, to taste

1. Preheat oven to 425º F and lightly grease a 9-inch pie plate with butter or non-stick spray. 
2. Place tortilla into pie plate and set aside. ***Note:(I used a spring form pan and it filled it nicely) and was easy to remove.
3. In a large bowl, combine shredded chicken, pinch salt and pepper, 1 cup cheese, cilantro, tomatoes with  green chiles, chili powder, and salt and pepper. Stir until everything is combined, then transfer mixture to tortilla-filled pie plate, smoothing everything into an even layer.
4. In a separate bowl, whisk together milk flour and eggs, then stir in baking powder and season generously with salt.
5. Once smooth, carefully pour mixture over chicken filling. Top evenly with remaining cheese, then transfer pie plate to oven.
6. Bake for 20-24 minutes, or until surface is golden brown and center is just set. 
7. Remove from oven and let cool 5 minutes before serving. 
8. Slice into wedges and serve hot, garnish with fresh cilantro or sour cream.

Happy Cooking from my kitchen to yours,

Mock Devonshire Scone cream

Yes I love scones!!! Especially with jam and cream. Since I can't seem to find any devonshire scone cream in my local grocery store I am opting for this mock cream recipe.

Here’s a wonderful recipe that works wonderfully and you can make it in the comfort of your home.  Enjoy!




Mock Devonshire Cream (I found this recipe in Condiments and Sauces)

3 oz. softened cream cheese
1 tablespoon sugar
1/8 tsp. salt
1 cup heavy cream

Beat cream cheese, sugar and salt until well blended..Pour in whipping cream slowly,.  Beat with mixer until cream is stiff.. Store in refrigerator..Makes enough cream for 12 scones...Delicious!!!!

Real cheese Queso Dip

I've been on a roll with new recipes especially for appetizers.  It must be the time of the year. The holidays, cold winter nights and football and basketball games.

I made this one for Christmas and my family went WILD. I mean WILD. They loved it and it's all real cheese. No velvetta here lol.

Creamy, spicy and so fabulous I had to make copies of the recipe to send along with them.  That's how delicious it is.

I made it in the crockpot which can't get much easier.

Here goes;

1/2 lb. Pepperjack cheese(deli counter)
1/2 lb. American cheese  (deli counter)
1 cup whole milk
8 oz. cream cheese softened
1/2 cup sour cream (no low fat in this recipe allowed)
1 can Rotel tomatoes and green chiles
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder

Note: keep a little more milk on hand to thin if necessary.  It does thicken opon setting.

Combine all ingredients in crockpot on low for 1 1/2 to 2 hours,  stirring occasionally.

*** You can also cook this on top of the stove in a dutch oven and then transfer to crockpot to keep heated on warm.

Enjoy!  We all did....

Three Cheese and Jalapeno dip

Holy Moly here's a new dip to add to your Holiday hot appetizers.

Three cheese and Jalapeno dip

 In back is photo of hot sausage dip

My family loved it. That is if you like lots of cheese and a slight bite too.

1- 4 oz. can diced jalapenos or 4 to 6 freshed jalapenos, roasted and diced.
1-8 oz. package cream cheese softened
1 cup sour cream
1 tsp. garlic powder
2 cups shredded cheddar cheese
3/4 cup shredded parmesan cheese(I use pecorino romano)

Topping
1 cup Panko bread crumbs
4 T butter melted
1/4 cup shredded parmesan cheese
1 T fresh or dried parsley (I used dried)

Preheat oven to 375 degrees
Mix cream cheese, garlic powder and sour cream with mixer until creamy. Add cheddar cheese, 3/4 cup parmesan cheese and diced jalapenos. Mix well.

Spread into a 8x8 baking dish.

Combine bread crumbs, melted butter, 1/4 cup shredded parmesan and parsley.

Spread crumb mixture over cream cheese mixture.  Bake 15 to 20 minutes or until hot and breadcrumbs are golden brown.

Enjoy!