Katherine’s Kitchen: Baked Chicken Parmesan

Baked Chicken Parmesan

Ingredients:

  • 4 Chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)
  • ¾ Cup Seasoned Breadcrumbs
  • ¼ Cup grated Parmesan
  • 2 Tbsp butter, melted or Olive Oil
  • ¾ Cup Reduced fat mozzarella cheese
  • 1 Cup Marinara Sauce
  • Cooking spray

Directions:

  1. Preheat the oven to 450 degrees.  Spray a large baking sheet lightly with cooking spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl.  Met the butter in another bowl.  Lightly brush the butter onto the chicken, then dip in the breadcrumb mixture.  Place on a baking sheet and repeat with the remaining chicken.  Lightly spray a little more oil on the top and then bake for 25 minutes.
  3. Remove from the oven, spoon 1 Tbsp sauce over each piece of chicken and top with 1 ½ Tbsp of shredded Mozzarella cheese.
  4. Bake 5 more minutes or until cheese is melted.

Credit:  Skinnytaste

Katherine’s Kitchen: July 4th Edition

Watermelon Mint Margarita

Credit: The Food Network

Ingredients:

  • 4 cups seeded and chopped watermelon
  • Fresh lime juice
  • Sugar
  • 1/2 cup tequila*
  • 1/4 cup sugar
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 limes)
  • 2 tablespoons chopped fresh mint leaves
  • Garnish: fresh mint sprig
  • *1/2 cup orange or apple juice may be substituted for tequila.

Directions:

  1. Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
  2. Coat rims of cocktail glasses with lime juice; dip in sugar.
  3. Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses.
  4. Garnish, if desired.

Bok Choy Salad

Credit: Ramen

Ingredients:

  • ¾ stick butter
  • 2 pkgs Chicken Ramen Noodles
  • 4 oz. sliced almonds
  • 1 Cup Roasted Sunflower Seeds
  • 1 head Bok Choy, chopped – large size head is good –
  • may need to by two to three of them
  • 1 Bunch Green Onions, chopped

Dressing:

  • ¼ cup apple cider vinegar
  • ¾ cup olive oil
  • ½ cup sugar
  • ¼ cup soy sauce

Directions:

  1. Break up Ramen noodles in bag. Want them in small pieces.
  2. Melt butter over medium heat and add seasoning packet from Ramen Noodles.  Add broken up noodles and brown slightly. Add almonds and sunflower seeds.  Brown.  Cool.
  3. Wash and chop bok choy – small pieces.  Chop green onions and mix with bok choy (use as many green onions as you want – I generally use 3 – 4)
  4. Mix together noodle mixture and bok choy and then add dressing right before serving. (if bringing to party – put bok choy and green onion mix in one bag, noodle mix in another)

Dressing:

    1. Boil ingredients together for about 2 minutes and allow to cool.
    2. Toss all together.

Katherine’s Kitchen: Cranberry Brie Bites

Cranberry Brie Bites

Ingredients:

  • One ½ lb wedge of brie cheese
  • One 17.5 ounce package of Frozen Puff pastry defrosted
  • 1 Cup Rosemary Cranberry Sauce (see the next recipe)
  • 1 Large Egg beaten with 2 Tbsp. Water

Directions:

  1. Cut the brie into ½ inch thick slices and cut each slice into strips 1 inch long
  2. Roll out each puff pastry sheet into a 16 inch square. Cut each square into 2 inch squares.  You will have 64 squares.  Place a square into a muffin tin cup and spoon 1 teaspoon of the cranberry sauce in the middle of the dough.  Lay a piece of the brie on top of the sauce.  Draw up the corners of the dough towards the center and twist together to seal.  Brush with a bit of the egg wash. (If freezing, don’t brush with the egg wash).  At this point you can cover and refrigerate for 8 hours or freeze in the tins, then transfer to a zip lock bag and keep frozen for up to 5 weeks.
  3. Preheat oven to 400 degrees. Bake the bites until golden brown.  12 -14 minutes.  If they are frozen, place on a baking sheet lined with parchment paper, brush with egg wash and bake at 375 degrees for 17 – 20 minutes.

Rosemary Cranberry Salsa

Ingredients:

  • 2 Tbsp. Unsalted butter
  • ½ Cup Chopped Onion
  • 2 Tbsp. Chopped Fresh Rosemary
  • One 12 oz. bag fresh cranberries
  • 1 ½ Cups sugar
  • ½ cup water
  • Grated zest of 1 lemon

Directions:

  1. Melt the butter in a large saucepan over medium heat. Add the onion and rosemary and cook, stirring, until the onion softens – 3 – 4 minutes.   Add the remaining ingredients and bring to a boil.  Continue boiling until the cranberries begin to pop and the mixture thickens, 4 – 6 minutes.  Reduce the heat to medium low and simmer for another 10 minutes, until the sauce is thickened and the cranberries have all popped, releasing their juices
  2. Remove from the heat and let cool to room temperature
  3. At this point you can cover and refrigerate for up to 2 weeks or freeze for up to 2 months.

Credit:  Diane Phillips/Divas Do Aheads