Parmesan Chicken

This Is Barefoot Contessa's Recipe:

Barefoot Contessa’s Parmesan Chicken

serves 6 (Although I would say it could easily do 8 chicken breasts if needed)

6 boneless skinless chicken Breasts

1 cup all-purpose flour

1 teaspoon kosher salt (I have if you don’t)

½ teaspoon freshly ground pepper ( I use regular pepper)

2 extra large eggs

1 ¼ cups seasoned dry breadcrumbs

½ cup freshly grated parmesan cheese (I buy the pre grated parmesan in the bag, not the green container)

Unsalted butter (I use salted cuz it is what I keep on hand)

Olive oil

Pound the chicken breasts until they are ¼” think.  You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate.  On a second plate, beat the eggs with 1 Tablespoon of water.  On a third plate, combine the bread crumbs and ½ cup parmesan cheese.  Coat the chicken breast on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture.  Pressing lightly.

Heat 1 Tablespoon of butter and 1 Tablespoon of Olive oil in a large sauté pan and cook 2 to 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

NOTE: I typically make this with Boneless skinless chicken tenders and it will make 8-10.

Beef Ole

This recipe is one that my grandma makes, she clipped this recipe from a newspaper years ago.  IT is always a must have when I visit.  No one can make it like she does!

1lb Ground Beef

1 cup Water
1 pack Lawry’s Spaghetti Sauce mix
½ teaspoon Chili Powder
1 (8-oz) tomato sauce
Fritos Corn Chips
Tortilla Chips

Plus your favorit toppings.

Brown beef. Add seasonings, water, and sauce. Simmer uncovered 30 minutes until sauce thickens. Serve on a bed of Fritos and tortilla chips crumbled together. Top with shredded lettuce, diced tomatoes, and grated cheese. Salsa, sour cream and olives are a must in our home as well.

Cheesy Garlic Bread

Cheesy Garlic Breadslightly adapted from Robbie's Recipe Collection
2 cups shredded cheese - I used an Italian blend
1 cup mayonnaise
1/2 cup butter - softened
2-3 cloves garlic - peeled, minced fine
1 loaf French bread – cut in half lengthwise
1 bunch green onions - root and green ends trimmed, chopped

In a bowl, stir together cheeses, mayonnaise, butter, and garlic until thoroughly mixed.Spread prepared mixture evenly over the cut side of each bread loaf half. Sprinkle onions evenly over cheese mixture.Place bread, spread side up, on a cookie sheet or aluminum foil, and then bake in a 350 degree oven for 7 minutes. Turn oven setting to broil and broil for 3 minutes.Break or slice bread into serving-size pieces and serve.