Simple Baked Chicken

I was shocked at how awesome this Simple Baked Chicken turned out because it couldn’t have been any easier to make!

 

Who knew simple could be so delicious!! So moist and really great flavor. This recipe is definitely a keeper…

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Simple Baked Chicken
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Simple Baked Chicken
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Dinner just couldn't be any easier than this Simple Baked Chicken recipe.

Course: Main Course
Cuisine: American
Keyword: Simple Baked Chicken
Servings: 4
Calories: 365 kcal
Ingredients
  • 4 chicken breasts with bone and skin
  • 1/4 cup butter melted
  • 1 -2 teaspoon Season-All salt I use McCormick's
Instructions

  1. Preheat oven to 400°F. Spray a shallow baking dish with non-stick cooking spray.

  2. Rinse the chicken breasts under cool running water. Pat chicken dry with paper towels. Place the chicken in dish.

  3. Brush the melted butter over the chicken, using all the butter. Sprinkle with seasoned salt.

  4. Bake for 50-60 minutes or until cooked through.

  5. Chicken takes only 50 minutes in my oven. Don't over cook, as they might turn out tough.

Recipe Notes

~NOTE~Chicken takes only 50 minutes in my oven. Don't over cook, as they might turn out tough.

 

Enjoy!

Up Next:

One Dish Chicken and Rice Bake

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Recipe based on one by Kim D.
Photo by SharonChen

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Chicken & Dumplings

Very satisfying! These were exactly the light and fluffy Chicken & Dumplings we were looking for. My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house.

Chicken & Dumplings

She didn’t make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish.

For those of you who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom.

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Chicken & Dumplings
Ingredients
  • 1 large broiler-fryer chicken cut up
  • 2 celery ribs sliced
  • 4 carrots peeled and sliced
  • 1 medium onion diced
  • 1 14 1/2 ounce can chicken broth
  • 2 tablespoons dried parsley
  • 2 teaspoons chicken bouillon granules
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon teaspoon pepper
  • water
Dumplings
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 4 tablespoons oil
Instructions
  1. Combine the chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
  2. Remove the chicken and let stand until cool enough to handle. Remove the skin from the chicken and tear meat away from bones. Return the meat to the soup; discard skin and bones. Add more salt and pepper to taste, if desired.
  3. Return the soup to a simmer.
  4. In a mixing bowl, combine the dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup.
  5. Cover and simmer for 15 to 20 minutes.
  6. Serve immediately.
  7. *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

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Recipe by Dawn Vezina
Photo by Chef Mommie

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Cheesecake Factory Cheesecake – Unusual Crust!

This Cheesecake Factory Cheesecake is the best cheesecake I have ever made. It is so creamy and it tastes amazing! This cheesecake is out of this world!

I have had cheesecake factory cheesecake several times and I’ve made this recipe several times also. This recipe is every bit as good if not better than the real thing.

I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.

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Cheesecake Factory Cheesecake
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Cheesecake Factory Cheesecake
Ingredients
Crust
  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped almonds
  • 1/4 cup finely chopped walnuts
  • 3/4 cup finely chopped vanilla wafer
  • 2 tablespoons melted butter
Filling
  • 1 1/2 pounds cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
Instructions
Crust:
  1. Mix all the nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered spring form pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake:
  1. All above ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.
  2. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
  3. Pour cream cheese into the spring pan.
  4. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  5. When time is up, turn oven off, prop open oven door and leave in oven for one hour. After one hour, remove from oven.
  6. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Enjoy!

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Authentic Shoo Fly Pie

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Recipe by XAnnette
Photo by May I Have That Recipe

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Hot German Potato Salad

This is my all-time favorite recipe for Hot German Potato Salad. The combination of tangy, sweet and savory flavors is fantastic!

Hot German Potato Salad

This was passed down from my friends Great-Great-Grand Mother who came from Germany in the 1800’s.

This recipe is almost identical to my neighbors recipe. She was born and raised in Regensburg Germany. So I’m guessing it’s authentic!

This can also be served at room temperature and cold. It doesn’t have to be hot.

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Hot German Potato Salad
Ingredients
  • 10 slices bacon diced
  • 1 cup sugar or less
  • 1 cup distilled white vinegar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1 dash cayenne pepper
  • 10 large potatoes boiled
  • 1 medium onion sliced (optional)
Instructions
  1. Dice and fry the bacon.
  2. In a small bowl, add the eggs, salt, mustard, sugar, vinegar and cayenne pepper. Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
  3. Add the diced cooked potatoes and sliced onion (or onion powder).
Recipe Notes

Serve hot.

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Recipe by Lali
Photo by Dine & Dish

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Elegant and Easy Chicken Parmesan

This Elegant and Easy Chicken Parmesan recipe is most definitely wonderfully easy! You really get a lot of bang for your buck, so to speak, with this one.

It takes almost no time to make and is just delicious.

This is one of our “I want something different tonight” favorites. So VERY good!

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Elegant and Easy Chicken Parmesan
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Elegant and Easy Chicken Parmesan
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Elegant and Easy Chicken Parmesan is a family pleaser that's good enough for guests.

Course: Main Course
Cuisine: Italian
Keyword: Elegant and Easy Chicken Parmesan
Servings: 4
Calories: 300 kcal
Ingredients
  • 4 boneless skinless chicken breast halves
  • salt and pepper
  • 1/2 cup Italian breadcrumbs
  • 1 egg beaten
  • 4 teaspoons butter
  • 2 cups spaghetti sauce
  • 4 slices mozzarella cheese
  • 1 teaspoon grated Parmesan cheese
Instructions
  1. Pound the chicken to flatten. Salt and pepper to taste.
  2. Dip the chicken in egg; then in bread crumbs.
  3. Fry in the butter in hot skillet, turning and browning for 10 minutes or until chicken is done. Remove the from skillet.
  4. To the skillet add the spaghetti sauce. Heat thoroughly. Add the chicken. Place slices of mozzarella on top of the chicken. Sprinkle with Parmesan. Cover and cook until the cheese is melted.
Recipe Notes

Serve with a side of spaghetti.

Enjoy!

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Olive Garden Chicken Scampi

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Recipe by MizzNezz
Photo by anniesnomsblog

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Cracker Barrel Green Beans – Delicious Copycat

Cracker Barrel Green Beans! Delicious! Heavenly! Of course, how can anyone go wrong with bacon and green beans? Recipe works well with frozen green beans.

Perfection in the form of a side dish. This is the only way I can eat canned Green Beans!

Tastes just like Cracker Barrel!

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Cracker Barrel Green Beans
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Cracker Barrel Green Beans
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This recipe turns canned green beans into a side dish just like Cracker Barrel Green Beans

Course: Side Dish
Cuisine: American
Keyword: Cracker Barrel Green Beans
Servings: 4
Calories: 285 kcal
Ingredients
  • 1/4 pound sliced bacon cut into 1-inch pieces
  • 3 14 1/2 ounce cans green beans, with liquid
  • 1/4 yellow onion peeled and chopped
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
Instructions

  1. In a 2-quart saucepan over medium heat, cook the bacon until lightly brown but not crisp. When the bacon has browned, add the green beans. Add the salt, sugar and pepper and mix well. Place the onion on top of green beans.

  2. Cover saucepan with a lid and bring to a light boil.

  3. Turn heat down to low and simmer beans for 45 minutes.

 

Enjoy!

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Ham Hocks and Beans – Cheap And Delicious

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Recipe based on one by cooking_geek
Photo by Bev

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Chicken Fried Cube Steaks – Delicious

Yum! I love Chicken Fried Cube Steaks and love this version. So moist, and with a delicious crunchy topping. Absolutely delicious!

 

The steaks didn’t turn out tough at all, which has happened with other recipes. In short, these cube steaks were perfect!

Very simple, tender, and yummy. Down-home cookin’, ain’t nothing quite like it!

A nice keeper.

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Chicken Fried Cube Steaks
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Chicken Fried Cube Steaks are a big favorite in the South!

Course: Main Course
Cuisine: American
Keyword: Chicken Fried Cube Steaks
Servings: 6
Calories: 405 kcal
Ingredients
  • 2 lbs cube steaks
  • meat tenderizer
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 eggs
  • 1 cup milk
  • cooking oil or shortening
For the Gravy
  • 2 -4 tablespoons meat drippings
  • 1/4 cup flour
  • 4 cups milk
  • salt & freshly ground black pepper
Instructions
  1. Sprinkle meat tenderizer on both sides of steaks.
  2. Prepare the coating by mixing the salt, pepper, and paprika into flour with a fork.
  3. Beat eggs in a mixing bowl and stir in the milk. Heat the oil/shortening at medium heat while you assemble the steaks.
  4. If you have a large skillet you can fry more than one at a time. Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
  5. Dip each steak first in flour, then in egg & milk, then in flour, back in egg & milk, final dip in flour and then set carefully in the hot oil.
  6. Fry for about 10 minutes then turn steak over-be careful! The steaks are heavy and you don't want to splatter hot oil everywhere! If you have some metal tongs, they come in handy for this job, paired with a fork to lift the steak enough to get a firm grip on it.
  7. Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
  8. Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
  9. Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown. Add the milk and stir mixture often until it bubbles and thickens to your liking. Salt and pepper the gravy.
  10. Serve gravy over steaks.
Recipe Notes

Serve gravy over steaks.

 

Enjoy!

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Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Recipe based on one by TiaGem
Photo by lazyme

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Pasta Puttanesca ( the Madame’s Pasta )

Wow! I would rather have a plate of this Pasta Puttanesca over tomato sauce spaghetti any day. In the absence of a tomato sauce… the flavors really stand out.

Pasta Puttanesca

This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work “at the office.”

Great recipe. Very versatile and adaptable too, whatever veggies or meat that is on hand can be used.

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Pasta Puttanesca
Ingredients
  • 1/2 pound spaghetti
  • 1 14 ounce can Italian tomatoes
  • 1/2 teaspoon sugar
  • 4 tablespoons flat leaf parsley
  • 4 garlic cloves minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup olive oil
  • 1 teaspoon anchovy paste optional
  • 2 tablespoons black olives minced
  • 2 tablespoons green olives minced
  • 1 tablespoon capers
  • 3 green onions chopped
  • 3 ounces red wine
  • parmesan cheese
  • fresh basil leaf chopped
Instructions
  1. Sauté the onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
  2. Add the tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
  3. Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
  4. While this is simmering, prepare the spaghetti until done and drain.
  5. Sauce should be ready now so combine pasta and sauce and toss well.
  6. Top with Parmesan cheese and fresh basil.

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Recipe based on one by Pot Scrubber
Photo by **Tinkerbell**

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Bayou Pasta With Chicken ( Copycat Chili’s Cajun Chicken Pasta )

I got this Bayou Pasta With Chicken recipe from a place that claimed it as a copycat of Chilis Cajun Chicken Pasta, so I had to try it, and was pleasantly surprised that it DID taste a lot like it!

Bayou Pasta With Chicken

In fact this tastes like it came straight from the restaurant!

Just add more Cajun seasoning if you want it spicier…

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Bayou Pasta With Chicken
Ingredients
  • 12 ounces penne
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/2 cup grated Parmesan cheese
  • salt and pepper
  • 1 lb boneless skinless chicken breast
  • 1 1/2 tablespoons Cajun seasoning
  • 1/4 teaspoon cayenne pepper optional
  • 2 teaspoons vegetable oil
  • 2 firm-ripe roma tomatoes cored and diced
Instructions
  1. Bring a pot of salted water to a boil. Cook the penne according to package directions.
  2. Melt the butter over medium heat. Add the flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
  3. Pound the chicken to 1/2-inch thickness. Rub the Cajun seasoning and cayenne evenly over the chicken. Warm the oil in a nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice the chicken.
  4. In a bowl, toss the pasta with the sauce. Top with the chicken and tomatoes and serve.

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Recipe based on one by Chalsea
Photo by Chef Petunia

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The Best Easy Beef and Broccoli Stir-Fry

I clipped this Easy Beef and Broccoli Stir-Fry recipe from Taste of Home magazine several years ago and have found it to be the best-tasting stir-fry I’ve tried.

Easy Beef and Broccoli Stir-Fry

I often use charcoal chuck steak, which is very tender and lean.

I also like that it doesn’t call for any unusual ingredients.

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious

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The Best Easy Beef and Broccoli Stir-Fry
Ingredients
  • 3 tablespoons cornstarch divided
  • 1/2 cup water plus
  • 2 tablespoons water divided
  • 1/2 teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak cut into thin 3-inch strips
  • 2 tablespoons vegetable oil divided
  • 4 cups broccoli florets
  • 1 small onion cut into wedges
  • 1/3 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
Instructions
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add the beef and toss.
  2. In a large skillet or wok over medium high heat, stir-fry the beef in 1 tablespoon of oil until the beef reaches desired doneness; remove and keep warm.
  3. Stir-fry the broccoli and onion in remaining oil for 4-5 minutes. Return the beef to the pan.
  4. Combine the soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  5. Cook and stir for 2 minutes.

Enjoy!

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Recipe based on one by Chris from Kansas
Photo by Diana J.

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