As a southern girl I have grown up on sweet tea. I know a lot of people have grown up on hot tea but not down here. Here it’s all sweet tea. I love sweet tea. I love it better than soda and anyone who knows me knows that’s saying a lot.
When I found this recipe I was so excited because I forgot how important the baking soda is for sweet tea. It’s important because it keeps the tea fresh and crisp and adds a nice flavor to the tea. If you have never had a glass of good sweet tea let me highly recommend you giving this a try.
- 5 Family size tea bags
- 4 cups boiling water
- 12 cups cool water
- 1 1/2 – 2 cups sugar.
- 1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)
- Sprinkle baking soda into a plastic or glass pitcher
- Add Tea bags to the pitcher/baking soda,
- Pour Boiling water over tea bags,
- Cover and allow to steep for 15 minutes.
- Remove and toss out Tea Bags,
- Add Sugar and Stir until completely dissolved.
- Add Cool Water.
- Refrigerate until cold and ready to drink.
- Serve over ice,
Original Recipe Source
I really enjoyed this recipe. To my surprise, it has a very nice parmesan cheese flavor. I find that parmesan can be a tricky ingredient. Either it is too mild, and you can’t taste, or it’s so over powering that it takes over the meal. As for this recipe, it’s just right. You can taste the parmesan, but the chicken shines through equally. The only drawback to this recipe is that it can be time consuming, so unless you have a few hours I wouldn’t suggest tackling it. At least for me I take chicken breast and cut it into tenders, which I find to take forever. It’s probably more that I just hate to do it, yet I am too cheap to buy them already cut… go figure? Never the less the recipe is excellent and one I will make again in the future. Thank you Susie for the great recipe.
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 1 stick of margarine
- 1/2 cup of olive oil
- Cut chicken into strips.
- Combine salt, pepper and flour in a large zip lock bag and shake
- Beat eggs with 1 tablespoon water on a plate.
- Combine the bread crumbs and parmesan cheese in a medium bowl.
- Add chicken pieces to zip bag with flour mixture and shake until the pieces are covered
- Dip each chicken piece in the egg mixture and then roll the chicken in the bread crumb cheese mixture. Repeat until each piece is coated
- Heat margarine and olive oil in a large saute pan on medium low heat.
- Cook until cooked through.
- Add more butter and oil as needed to the pan.
I found a recipe through a recipe website that I found interesting. After reading about 100 reviews and taking everyone’s suggestion and complaints into consideration I took the same recipe and tweeks it with all the suggestions and a few of my own. It turned out AMAZING the flavor is tangy, and vey rich. Everyone was raving about this delish bird. The chicken turned out so moist and flavorful. The first thing I heard was wow something in the kitchen smell so tangy! Not only does it taste good, but makes a nice presentation on a plate too.
- 3-4 boneless chicken breast halves
- 1 cup mayonnaise (Hellmanns seems to work better than Kraft)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoons seasoning salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon honey dijon mustard
In a food processer, combine mayonnaise, mustard, cheese, and all the spices. Spin until everything is well blended
Spread over cleaned dried chicken breast, bottom first, then the tops
Cover with platic wrap and refrigerate for 2 hours
Remove plastic wrap and bake on 375 degree for
45 minutes or until chicken is cooked through
My family and I love coconut crusted shrimp so when I found this recipe I knew we were going to love it. Not only is it fantastic it’s earth shaking! I had this horrible feeling that the recipe would be sweet since you use sweetened coconut flakes, but frying it takes away the sweetness of the coconut. You are left with a little sweet, but nothing to be concerned with. I absolutely love this recipe and so did everyone else in my family. YUMM-O!
I must admit that I wasn’t sure about the Spicy Apricot Sauce I tried it right after I made it and I didn’t think it was that great. When I tried it was the chicken I loved it. Everyone else admitted that they were unsure about the sauce also until they tried it and everyone thought it was fantastic!
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon fine grind black pepper
- 3 large egg whites
- 2 cups (possibly more) shredded sweetened coconut
- 1 1/2 lbs chicken tenders
- vegetable oil (for frying)
- Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
- Beat egg whites in medium size mixing bowl until frothy.
- Place coconut in a shallow bowl.
- Dredge chicken tenders in cornstarch mixture; shake off excess.
- Dip chicken in egg whites, then press chicken into coconut.
- Turn over and press into coconut again to coat both sides.
- Heat oil in heavy skillet (oil should be about 2 inches deep – add more oil if needed) or deep fat fryer to 350º F.
- Add chicken to the hot oil in batches.
- Deep fry until cooked through, about 2 to 3 minutes.
- Drain. Serve hot with Spicy Apricot Dipping Sauce.
Spicy Apricot Sauce:
- 1 cup Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
For Spicy Apricot Sauce Mix all ingredients together
This recipe is incredible! I was trying to find a recipe close to one that a friend of mines mom would always make for pot luck Fridays. This recipe is exactly like hers. The flavor is amazing, and the smell while cooking is wonderful.
We had enough for dinner and lunch with this one recipe it certainly goes a long way. If you are in the market for a freezer recipe this would do the trick. Double the recipe and put one in the freezer for another time. Not only is it an easy recipe it’s inexpensive too!
You could also reduce the calories in this recipe by using the 40 calorie thin corn tortillas and use fat free soup and broth. Using less cheese wouldn’t hurt either… or would it? Thank you Roxi!!
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 bell pepper, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can Rotel tomatoes & chilies
- 1/2 cup chicken broth (I used homemade chicken broth)
- 2 cups diced cooked chicken
- 12-16 corn tortillas, ripped into bite sized pieces
- 2-4 cups shredded sharp cheddar cheese
- Preheat oven to 325 degrees. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended.
- Lightly grease a 9 x 13″ baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more.
- Bake for 40 minutes or until hot and bubbly. Remove from the oven and allow to cool for 15 minutes this will also allow it to thicken up.
You know when you think of Beverly Hills you think of casseroles right? Hahahhaha! The name comes from me thinking tonight… GOSH if I was living in Beverly Hills right now someone else would be cooking my dinner. Then I laughed because they probably don’t eat a lot of casseroles in Beverly Hills. I came up with this recipe when I needed something quick to put together. I took a recipe from Stovetop and reinvented it with my own spin. This is such an EASY recipe and one that is very well rounded. You have your chicken, vegetables, and a starch all in one. Dinner in one dish is my kind of dinner during the week. The flavor is excellent and it comes out of the over nice. Everyone found this recipe to be a hit… a shocking occurrence in our house. When I roast a chicken, I always keep the leftover chicken in zip bags in the freezer. When it comes to making a recipe like this, I just simply pull the chicken out and defrosting it. You can also easily substitute fresh chicken for a drained can of chicken breast.
Served with steamed cauliflower
- 1 (6 ounce) package Stove Top stuffing mix
- 1 1/2 cups water
- 1/4 cup butter or margarine
- 2 cups of cooked diced boneless skinless chicken
- 2 cup frozen mixed vegetables
- 1 cup of shredded cheddar cheese
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1/3 cup heavy whipping cream
- Pre-heat your oven at 400 F.
- In a mixing bowl, combine whipping cream, soup, cheese, chicken and vegetables mix well until everything is combined.
- Spread mixture out in 13X9 inch baking dish, or casserole dish.
- Bake for 15 minutes
- While casserole is baking in a microwave safe bowl combine margarine and water and heat for 3-4 minutes or until it’s bowling.
- Remove water/margarine from the microwave then add stuffing package. Mix well and fluff your stuffing with a fork and set aside
- Once your casserole has baked for 15 minutes remove it from the oven and top evenly with the stuffing.
- Return the casserole to the oven and cook for another 15 minute
This is a quick and easy recipe. The original recipe is made in the crock pot which you can obviously do, and the original recipe also contains two boneless chicken breast. I used canned chicken instead. I was in a hurry so I made it a little different, but it turned out fantastic and the flavor is wonderful. It doesn’t make a lot. You could feed 4 adults and maybe a few little people, but that is about it. I am not complaining about that the small amount, it was perfect for us and we had some leftovers too. The flavor is so good and creamy, but very rich. I think the fact that it doesn’t make much is good at least in this case because you can’t eat much. So rich!
I highly recommend this recipe if you are looking for something quick and easy. It’s a great way to use up some left over rotisserie chicken or any other type of chicken you have left over. What I love about this recipe is it’s so versatile. You can change the type of beans, the heat of the Rotel, sweet or cream corn, the chicken and so on! Delicious!
- 1 can black beans drain and rinse
- 1 can corn, undrained
- 1 can Rotel, undrained
- 1 package ranch dressing mix
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder
- 1 8 oz. package cream cheese
- 1 13oz. can of chicken breasts drained
- In a large pot or dutch oven place all ingredients in the pot except for the cream cheese, then mix together.
- Put the stove on medium and place the brick of cream cheese on top and allow it to start melting.
- Once the cream cheese starts to melt stir it into the chili. Continue to stir.
- Once everything is well combine and heated through it’s ready to sever.
I found this recipe in All You Magazine and had to give it a try.This is a great recipe, but I will say it is very sweet. If you do not like your food to be sweet, then this recipe is not for you. The chicken comes out very tender, and has a wonderful flavor. I typically do not like Dijon mustard, but in this case it really makes the chicken. The only things I did differently was I used boneless chicken breast verses a whole chicken, and I used regular honey because I could not find whipped honey. I left the cooking time the same to insure the chicken would be really tender. Guess what? It was! The chicken was so tender I had to use a spatula to get it out of the crock-pot because when I tried used a fork the pieces just fell apart. Yummy! Click here for the original recipe.
Yield: Serves 4
- 1/3 cup whipped honey
- 1/3 cup Dijon mustard
- 1 4-lb. whole chicken, rinsed and patted dry
- Salt and pepper
- 1 tablespoon olive oil
- Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
- Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover; cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 3 1/2 to 4 hours.
- Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 Tbsp. reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.