Cooking with KP

Parmesan- Almond Crusted Chicken

Amanda made this for dinner, and it is amazing.

8 boneless, skinless chicken breasts

1/2 cup Dijon or coarse ground mustard

1/4 cup apple juice

2 garlic cloves, finely minced

2 T. butter, melted

2 cups fresh bread crumbs (about 6 slices of bread--use processor--don't use dry bread crumbs)

1/4 cup ground almonds

3/4 cup grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. pepper

1 tsp. dried basil

3 T. butter, melted

Line a 13x9 baking sheet with foil and place a cooking rack on top. Preheat oven to 375 degrees.

In a shallow pan, mix mustard, juice, garlic, and 2 T. melted butter. In another pan, mix bread crumbs, almonds, cheese, salt, pepper, basil and 3 T. melted butter.

Place chicken breasts in mustard, juice mixture and then in bread crumb mixture. Place on rake. Bake for 30 minutes. Let rest 5 minutes before serving. Very good.

Too Hot to Cook Country Ribs

The temperature is really getting too hot to heat up the oven or stand over the grill, so here is a crock pot recipe using country style pork ribs.

2 1/2 cups of ketchup

1/2 cup brown sugar

1/2 cup molasses

1/4 cup dijon mustard/or yellow mustard (dijon is my favorite)

2 T apple cider vinegar

2 T Worcestershire sauce

1 tsp. garlic powder

1/2 tsp. pepper

1 onion diced

1 T liquid smoke (optional)

2-3 pounds of country style ribs (if they are long I cut them in half)

Large crock pot

In a large skillet, lightly brown ribs. Place ribs in warmed crock pot. In a large mixing bowl, mix all other ingredients. Pour on top of ribs. Put on the lid. Cook on high temperature 4-5 hours or on low for 8-9 hours. If you like a spicy rib, add 1 tablespoon of hot sauce. Delicious with garlic roasted mashed potatoes or instant sweet potatoes (a new product from Betty Crocker that we love. Look for them in the supermarket near the boxed potato products.)

Chinese Cole Slaw

This is an awesome dish for family and covered dish socials. I am making it tomorrow for dinner. You can also add 1 cup of diced roasted chicken for a complete salad meal.

1 16 oz. package of cole slaw with carrots
5 green onions, chopped
1 pkg. chicken Ramen noodles without seasoning mix, broken into small pieces
1/2 cup sunflower seeds
1/2 cup slivered almonds
3 T. sesame seeds
3 T. butter
1/2 cup sugar
1/4 cup canola oil
1/3 cup apple cider vinegar
1 tsp. soy sauce
1/2 tsp. pepper

In a large skillet melt butter, add noodles, sunflower seeds, almonds, and sesame seeds. Lightly toast. Remove from skillet and place on paper towel to cool. In large mixing bowl, combine green onions and cole slaw mix. Once toasted pieces have cooled, add to slaw mix. In small bowl, wisk together sugar, oil, soy sauce, vinegar, and pepper. Pour on top of slaw mixture. Toss and enjoy. Even better the next day.

Tortilla Pizza

I found this recipe for tortilla pizza in Taste of Home magazine. It is wonderful as is, but we often add extra toppings, especially sliced tomatoes, olives, feta cheese, and mushrooms. Also, you can add sliced pepperoni or chopped cooked chicken. It is awesome. You can also put the spread in the refrigerator for up to two weeks and have it available for after school snacks for the kids.

4 flour tortillas (7-inch size)

3/4 cup mayonnaise

1/2 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese

1/2 cup minced red onion

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

2 garlic cloves, finely minced

2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. pepper

1 T olive oil

Preheat the oven to 400 degrees. Lightly brush baking sheet with olive oil. Place tortillas on baking sheet. Mix all other ingredients in a bowl and spread on top of tortillas. Add any other toppings at this time, but these are great as is. Bake 8-10 minutes until golden brown and crispy. Cut into wedges.

Monkey Breads

Made this for Mike this morning for his Father's Day breakfast. It is a traditional pull-apart monkey bread; however, the recipe below is my dinner version. Try them both; they are equally delicious.

Breakfast/Dessert Monkey Bread

3 cans of 10 biscuits, each cut into four pieces

1 stick butter or margarine

1/2 cup chopped nuts, walnuts, pecans or almonds

1 cup sugar

2-3 T cinnamon, depending on your taste

1/2 cup brown sugar

In a zip lock bag, mix cinnamon and sugar. Drop biscuits pieces (12 at a time) into bag and shake until coated. Place pieces into greased bundt pan. Do not press pieces together but make sure they are close to one another. Sprinkle with nuts as you add biscuit pieces. In sauce pan, melt butter, add brown sugar and remaining sugar/cinnamon mixture from bag. Pour over biscuits. Bake 20-30 minutes in 350 degree oven until golden brown. Place plate on top of bundt turn over. To get a ring of nuts on the top of the finished monkey bread, put nuts on the bottom of pan before adding any biscuit pieces. You will need to double the amount of nuts if you do this. Enjoy.

Dinner Monkey Bread

3 cans of 10 biscuits, each cut into four pieces

1 stick butter or margarine

1/3 cup parsley flakes

1 cup Parmesan shaker cheese

2 -3 T garlic powder (we like lots-but let your taste decide) DO NOT USE GARLIC SALT.

In zip lock plastic bag, mix Parmesan cheese, parsley flakes and garlic powder. Drop biscuit pieces (12 at a time) into bag and shake until coated. Place in greased bundt pan. Do not press pieces together but make sure they are closed to one another. Melt butter in sauce pan and add any cheese/garlic mixture left in bag. Pour over biscuits. Bake 20-30 minutes in 350 degree oven until golden brown. Wonderful with pasta dishes.

Daddy's Favorite Peach Cobbler

When I was first learning to cook, I read every recipe I could find. Here is a recipe that I found when I was 15 in the Today paper (published by Coast Electric Power). I first made it for my dad on Father's Day. Being from Savannah, GA, my dad loved peaches and he loved this. I made it for him on his last Father's Day with us in 2005. I also made it for him two weeks before he passed away. I cherish that smile he had on his face as he ate this cobbler with a scoop of vanilla ice cream on the side.

This recipe is so very easy. Try it; you will love it.

1 large can of sliced peaches in juice

1 cup self-rising flour

1 cup sugar

1 cup of whole milk (do not use reduced fat)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 stick (1/2 cup) of unsalted butter.

Place stick of butter in a glass 9x13 dish. Place in oven while it is preheating to 350 degrees. Butter will melt while oven is heating. Mix by hand flour, sugar, milk, vanilla, cinnamon, nutmeg in a large bowl. Once oven has reached temperature, remove dish and make sure butter is melted. Pour batter on top of melted butter. Then pour peaches and juice on top of batter. Do not stir. Peaches will slowly fall to the bottom and batter will rise to the top while baking. Bake 35-40 minutes. Watch the sides of the cobbler; sometimes I place foil around the sides when they start to bake faster than middle. Cobbler is done when toothpick inserted in the middle is slightly wet.

Kay's Shrimp Dip

I have not made this recipe in 18 years because 18 years ago, I suddenly developed a severe allergy to shellfish, but I am posting this recipe today because it is something I always made for my first husband Cecil (Today would have been his 68th birthday). He loved it so much. It is easy and everyone used to ask me to bring it to every party. Please try it and let me know if it is still as good as everyone once said.

1 lb shrimp, peeled, de-veined and boiled only with salt and chopped into small pieces

1 8oz. cream cheese, softened

1/2 cup mayonnaise or sour cream (Cecil preferred mayo to sour cream)

1/2 cup finely diced yellow onion

1/2 cup finely chopped green onion

2 Tablespoons parsley flakes

3 T fresh lemon juice

1/2 tsp. salt

1/8 tsp. cayenne pepper

Using a mixer, blend mayo/sour cream and cream cheese. Add shrimp and blend until smooth. Add all other ingredients (except a handful of green onions that you will sprinkle on top of dip). Mix for about 2 minutes.

This is great with crackers but we enjoyed it with fresh vegetables.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.