Category: Home Cooking

Home Cooking With The Cookes : Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken

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Ingredients:

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  • In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

 

This was a tasty dish. Would be great in a pasta, pizza, or as chicken fingers with alfredo dipping sauce. The garlic and parmesan on the chicken was in balance and neither ingredient overpowered the other.

 

I give this one 4 out of 5 Lobsters

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Recipe from :  http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken/Detail.aspx

Home Cooking With The Cookes : Teriyaki Chicken

Teriyaki Chicken

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Ingredients:

 

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions:

 

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

 

 

This recipe called for baked chicken, but I chopped up the chicken instead and boiled it in the sauce. We ended up with a great blend of flavors in little bite size chicken bits. Served with white steamed rice. I added a bit too much of the sauce to the end product, but it was still great.

 

I give this one 5 out of 5 Lobsters

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Recipe from : http://allrecipes.com/Recipe/Baked-Teriyaki-Chicken/Detail.aspx

Home Cooking With The Cookes : Jerk Chicken Kabobs

Jerk Chicken Kabobs

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Ingredients:

  • 3 Chicken Breasts
  • 3 tablespoons jerk seasoning sauce
  • 1/2 cup pineapple chunks
  • 1 red bell pepper
  • 1 medium onion

Directions:

  • Marinate the chicken in the jerk seasoning for at least 30 minutes
  • Soak your wooden kabob sticks in water
  • Cut the chicken breasts into smaller chunks.
  • Chop up the onions into chunks about the same size as the chicken
  • Cut up the bell pepper into pieces about the same size as the chicken
  • Put all the parts onto the kabob sticks
  • Put the sticks on the grill

These were great kabobs with great flavor. I guess the flavor really depends on your choice of seasoning. We went with some random store brand. I think in the future we would use fresh pineapple instead of canned since the canned chunks were a bit too small for the sticks.

 

I give this dressing 5 out of 5 lobsters

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Home Cooking With The Cookes : Tasty Chicken

Tasty Chicken

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Ingredients:

  • 4 skinless, boneless chicken breasts
  • 1/4 cup soy sauce
  • 1 pinch garlic powder
  • 1/4 teaspoon dried sage
  • 3 green bell pepper, minced
  • 1 onion, chopped
  • 2 carrots, sliced thin
  • 2 tablespoons olive oil

Directions:

  • Slice chicken into small cubes.
  • Heat oil in a wok or frying pan over medium high heat. Brown chicken. Add carrots, and cook with chicken until slightly cooked. Add onions, bell peppers, sage, garlic powder, and soy sauce. Stir and cook continuously until chicken and vegetables are done, about five to ten minutes.

This dish was really yummy. It was a good mix of meat and veggies. A good Asian style meal that isn’t too Asian, good for those who are not too into that kind of thing. We served ours on top of white rice. We only used two larger chicken breasts. Our chicken chunks turned out a bit large, next time I think I will try chopping them up smaller.

I give this one 4 out of 5 Lobsters

 

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Recipe from : http://allrecipes.com/Recipe/Tasty-Chicken/Detail.aspx

Home Cooking With The Cookes : Caramelized-Onion Bruschetta

Caramelized-Onion Bruschetta

 

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Ingredients:

  • 1/4 cup butter or margarine
  • 3 large red onions, cut in half and thinly sliced
  • 3/4 cup sugar
  • 3 tablespoons raspberry or balsamic vinegar
  • 1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
  • 1 tub (8 ounces) soft cream cheese with herbs or vegetables
  • 2 tablespoons chopped fresh parsley

Directions:

  • In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
  • Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
  • Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley

This was an ok dish. We ended up with a little too much cream cheese on pretty small french bread slices. Next time we might just try some sourdough.

 

I give this one 3 out of 5 Lobsters

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Recipe from : http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=33014&esrc=796&a…