Chicken Piccata

from Pam

2 whole chicken breasts boned & skinned

2 tbsp flour

2 tbsp. butter

1 tbsp. vegetable or olive oil.

Salt & Pepper

1 cube chicken bouillon

¼-cup water

2 tbsp lemon juice

capers

1. Remove tendon from each chicken breast & flatten until ¼ inch thick.

(Best done by placing between two sheets of plastic wrap and hitting with the bottom of a small saucepan or flat side of a tenderizer mallet.)

1. Lightly coat each cutlet with flour.
2. Heat 1 tbsp butter and 1 tbsp oil together in large skillet and cook chicken on both sides until golden brown. (Don’t over-crowd in pan)
3. Remove chicken from pan and season with salt and pepper.
4. Dissolve bouillon in water; add to pan drippings along with lemon juice and capers.  Cook, stirring constantly, until pan is de-glazed.  Then add butter, stir until melted.
5. Return chicken to skillet; turn to cover with sauce.  Arrange on a platter, garnish with lemon slices.
6. Serve with rice or CousCous

This was a family favorite when the boys were little... I made this so often I didn't need to follow the recipe any more.  It's the bestest and easiest "special" meal you'll ever make.

Mom’s Easy Chili

from Pam...this is one of Mom's recipes, see her note below.

 

2 lbs Lean ground beef or chili grind

2 onions (chopped)

2-3 garlic cloves chopped

4 tbsp chili powder

4 tbsp flour

1 tsp ground cumin

1 tsp oregano

1 8oz can of tomato sauce

1 ½ tsp salt

4 cups hot water

(I like to add kidney beans, but were not part of the original recipe –Pam)

1. Brown meat in large pot

2. Add chopped onions and garlic

3. Cook 2-3 minutes

4. Add chili powder, flour, cumin, oregano and salt

5. Stir well

6. Add the 4 cups water and tomato sauce

7. Stir well

8. If too thick, add more water

9. Cook over low heat for about an hour

10. Adjust seasonings if necessary.

Griff got this recipe from a friend at work and it’s been a favorite ever since… Mom entered it in a church chili cook off and it won first place! - Mom

Easy Baked Chicken & Rice

from Cidnee

Thin bacon strips

1 tsp uncooked rice

1 can cream of chicken soup

1 soup-can regular milk

4 chicken breasts

Salt & pepper

1. Pre-heat oven to 325º
2. Line the bottom of an 8” square glass baking dish with bacon
3. Sprinkle un-cooked rice over bacon
4. Mix soup & milk together
5. Pour “most” of soup & milk mixture over rice
6. Sprinkle with salt & pepper
7. Place chicken on top of rice and soup; skin-side up
8. Sprinkle with salt & pepper
9. Pour remaining soup and milk over chicken
10. Cover and seal tightly with tin foil
11. Bake 325º for 2-3 hours until bacon is brown and rice is done

Becky's Cranberry Salsa

Broccoli Madness Salad

Cidnee's Famous Chocolate Chip Cookies

Maple Granola

Bean Chalupa Party Dish