This is a simple and yummy recipe from my new Lipton Recipe Secrets Soup Mix Magic cookbook.

Crispy Garlic Chicken:

1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix*
1/3 cup real mayonnaise
1/4 cup grated parmesan cheese
3 to 4 boneless, skinless chicken breasts
2 tbsp plain dry breadcrumbs

*cookbook also suggests trying Lipton Recipe Secrets Onion Soup Mix

Preheat oven to 400F and spray a baking sheet with cooking spray.

Combine soup mix, mayonnaise and cheese in a small bowl.

Arrange chicken on baking sheet. Top chicken evenly with soup mixture, then top evenly with bread crumbs.

Bake uncovered 20 minutes or until chicken is thoroughly cooked.

After chicken begins baking, prepare Lemon Couscous.

Lemon Couscous:

3/4 dry couscous
1 cup water
2 tbsp butter
1/4 tsp salt
1 tbsp fresh lemon juice
fresh ground black pepper
lemon wedges

Combine water, butter and salt in a saucepan. Bring to boil and remove from heat.

Add couscous and cover for 5 minutes. Stir in lemon juice.

Serving:

Arrange a bed of couscous on eat plate and top with fresh ground black pepper. Place a piece of Crispy Garlic Chicken on top, garnishing with lemon wedges (squeeze lemon onto chicken for a burst of flavor).

Serve with a side of steamed green beans tossed in butter.

Mexican Potatoes

October 25th, 2006

After buying a rather large bag of potatoes, I’ve found myself with more spuds then I know what to do with, so I’ve started experimenting with tater recipes. Here’s the first one I did, starting with a recipe for Homemade Taco Seasoning Mix:

Homemade Taco Seasoning Mix

2 tsp chili powder
1 1/2 tsps paprika
1 1/2 tsps cumin
1 tsp garlic powder (or garlic salt)
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp brown sugar
dash cayenne (for the braver taste buds only)

Mix all the ingredients well in a small bowl and use instead of 1 package of taco seasoning mix. When adding to meat, simmer with a 3/4 cup of water.

Mexican Potatoes

Homemade Taco Seasoning Mix
1/4 cup vegetable oil
4 to 6 large to medium potatoes

Preheat over to 425F.

Wash potatoes well in lukewarm water. Use a knife to remove any bad spots and peel only if desired (I prefer mine with the skins on). Cut potatoes into chunks and place in a large, heavy-duty ziplock bag. Add oil and taco mix and seal bag. Shake until potatoes are evenly coated.

Grease a 13×9 inch baking pan. Arrange potatoes in an even layer. Bake for 30-40 minutes or until potatoes are tender, stirring every 8-10 minutes.

Serve plain as a side dish or top like a baked potato with sour cream, cheddar cheese, onions, tomatoes, peppers, or salsa.

Skillet Fiesta Chicken & Rice

October 25th, 2006

From Campbell’s, this one-skillet dish was a crowd pleaser when friends came over for dinner:

1 tbsp vegetable oil
4 boneless, skinless chicken breasts
1 can Campbell’s Tomato Soup (original or low-sodium/healthy request)
1 1/3 cups water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp brown sugar
1 1/2 cups uncooked instant rice
1/4 cup shredded cheddar cheese

In a medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

Add soup, water, chili powder, cumin and brown sugar. Heat to a boil.

Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are done. Stir rice mixture.

A new twist on one of my old favorites (original recipe for Parmesan Herbed Noodles is posted on August 10, 2006):

3 cups dry egg noodles
8 oz sliced mushrooms
dash garlic powder
dash oregano
2 tbps butter
2 tbps olive oil
1 tsp basil
1 tsp minced garlic
1/4 tsp thyme
1/2 tsp salt
1/4 cup shredded parmesan cheese
splash fresh lemon juice
fresh ground black pepper
crumbled feta cheese, as desired

Using a large saucepan or cooking pot, heat several cups of water over medium-high heat on the stove. Sprinkle garlic powder and oregano over water. Add noodles once water is at a rolling boil and cook 8-12 minutes or until noodles are at desired firmness.

While water is boiling, heat butter and oil in a large frying pan and add mushrooms. Saute until well cooked. Remove from heat and keep warm. Do not drain.

Combine basil, garlic, thyme, salt, and parmesan cheese in a small mixing bowl. Top mixture with lemon juice and pepper.

Drain noodles and add mushrooms in oil and butter, coating noodles. Add herb mixture, stirring thoroughly to ensure even coating of noodles. Top with feta cheese as desired.

A fresh salad with baby spinach, cucumbers, tomatoes, black olives, and red onion tossed in olive oil and red wine vinegar compliments this dish nicely and adds color to the meal.

Holiday Peppermint Bark

October 23rd, 2006

This is a recipe from my Nestle Toll House cookbook, just in time for the holidays!

2 cups (12 oz) Nestle Toll House Premier White Morsels
24 hard peppermint candies, unwrapped (I used Branch’s Starbrights)

Line a baking sheet with wax paper.

Microwave morsels in an uncovered, microwave-safe bowl on Medium-High Power (70%) for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.

Place peppermint candies in a heavy-duty resealable plastic bag. Crush candies using a rolling pin or other heavy object (meat tenderizers also work well). While holding strainer over melting morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.

Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces, press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature. Makes about 1 pound of candy.

Alternative:

Allow candy to set for 30 minutes. Melt approx. 1 cup of semi-sweet chocolate morsels and drizzle over candy. Allow to set for another 30 minutes (or place in refrigerator to decrease time).