Jerusalem Chicken

6 chicken breasts
1/2 lb fresh mushrooms (optional)
1 can marinated artichoke hearts (I use 2 cans)
2 c fresh tomatoes or 1 - 2 cans diced tomatoes, drained
2 cloves garlic
1/2 tsp pepper
1/2 tsp oregano

Place chicken in 9 x 13 pan.
Drain artichokes, cut in small pieces and sprinkle evenly over chicken
Do the same with the mushrooms
In small bowl combine tomatoes, garlic, pepper, and oregano
Pour over chicken
Bake at 350 for approximately 45 minutes
Optional: Add 1/2 c chicken broth and cook additonal 5 minutes

1 clove garlic = 1/2 tsp minced garlic

Chicken Roll-Ups

Ingredients:
4 chicken breasts, cooked and cubed
1/8 tsp pepper
2 pkg crescent rolls
1 1/2 C bread crumbs
8 oz cream cheese
onion salt to taste
1/4 C melted butter
1 can cream of chicken soup, thinned with milk

MIX cream cheese and seasonings, add cubed chicken
PUT a small amount of mixture in each roll; roll up and seal.
ROLL in margarine and bread crumbs
PLACE on cookie sheet
BAKE @ 400* for 15 - 20 minutes
USE soup as gravy

Chicken and Broccoli Braid

Ingredients:
1 C cooked chicken (chopped)
1 C broccoli florets, blanched in microwave 1 minute
1/2 - 1 C grated cheese
1/4 c chopped pepper
1 tsp garlic salt
1/4 c sour cream
1/2 c cream of chicken soup
2 tsp dill

MIX all ingredients together in a bowl
ON a cookie sheet spread 2 pkgs of crescent rolls out, wide sides in so there is a solid column in the middle
SPREAD chicken mixture down the center, braid outer edges over the top
BAKE @ 375* for 20 - 25 minutes until dough is golden brown

Other ideas:
Make a dessert braid by using a pie filling
Use Tuna or ham instead of chicken
Do a pizza filling

Bisquick Coffee Cake

Ingredients:
Dough
2 c bisquick
2/3 c milk or water
1 egg
2 Tbsp sugar

Topping
1/3 c Bisquick
1/3 c brown sugar
1/4 tsp cinnamon
2 Tbsp butter


Directions:
Preheat oven to 400 degrees.
Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
Mix dough incredients and put in baking dish.
Mix topping ingredients with a fork or pastry mixer until crumbly.
Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
Bake for 25 minutes.

Spring Orzotto with Peas and Bacon

I found this recipe blog from my sister Laura's blog and I have found a couple recipes off there that look really good. This is one of them. I cant wait to try it. I am just adding ones that I think look really good.

Ingredients:
3-4 strips of bacon, diced
1/2 sweet onion, diced
1 clove garlic, minced
1c orzo
2-3c chicken broth or stock
salt and pepper to taste
1/2c frozen peas (don't thaw)
1/4c milk (you can use something thicker if desired)
about 1/2c parmesan cheese (more or less to taste)

Directions:In a large saucepan, cook diced bacon until crisp. Set aside bacon and drain fat from the pan, but leave any drippings. Add onion to pan and stir well to coat, cooking over medium heat till tender.
Add garlic and cook 1-2 minutes more. Stir in orzo to coat well.
Add 1c chicken broth and cook over medium heat, stirring constantly. When broth is almost entirely absorbed, stir in an additional 1/2c. When broth is almost entirely absorbed, check orzo for done-ness. If it still has some bite, stir in a bit more chicken broth.

When orzo is tender, and broth is almost entirely absorbed, stir in bacon, peas, parmesan, and milk. Stir until mixture comes together. Season to taste and top with additional parmesan if desired.

Spice Rubbed Chicken with Tropical Salsa and Coconut Rice

I havent tried this yet but I plan to. I just did all my gorcery shopping for the next little while and didnt have the ingredients for this one. I will be trying it very soon, but it looks so good I'm almost positive I will love it. Another from Laura's blog. I even stole the picture because I think it looks so yummy!

For the chicken:

2lbs chicken breasts, pounded to 3/4" thickness

1/4c sugar

scant Tbsp salt

1/2 tsp chili powder

1 1/2 tsp paprika
1/8tsp garlic powder

1/8tsp onion powder

1/8tsp dry mustard

For the Salsa:

5 roma tomatoes, diced

2 mangoes, diced

1 avocado, diced

juice of 2 limes

1/4c cilantro

4 scallions, diced

1 tsp vinegar

pinch salt and pepper

For the Rice:

2c white rice (or Jasmine rice)

2cans light coconut milk

optional:peel of the two limes used for salsa

Directions:

For Chicken:

In a bowl, combine sugar, salt, and all spices. Rub mixture onto both sides of chicken breasts. Allow to rest 30 minutes to absorb flavors. Grill or pan-fry till done. (Yesterday, I pan-fried them for about 10 minutes on medium heat). Chicken will develop a crust from the rub. Don't panic. It's delicious. Let chicken rest 1-2 minutes to allow juices to redistribute, then slice into strips right before serving.

For Rice:

Cook rice according to package directions, substituting coconut milk for water. If using lime peels, add them to the water while rice cooks. Pull them out after rice is done.

For Salsa:

Combine tomatoes, mango, avocado, cilantro, onion, jalapeno, lime juice, vinegar, salt and pepper.Makes about 8 servings.

Crescent-Topped Ratatouille Casserole

I got this from my sister, Laura's blog! It is so good and Jonny actually loved it even if it is mostly veggies.


1 Tbsp. olive oil or vegetable oil
1 small eggplant, cut into 3/4-inch cubes (4 cups)
1 medium zucchini, sliced
1 medium onion, sliced
1 medium green pepper, cut into 1-inch pieces
1 clove garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce (careful most cans are 15oz...learned that the hard way)
1/2 tsp. dried basil leaves
1/4 tsp. Italian seasoning
1/8 tsp. ground black pepper
1 can (15.5 oz) dark red kidney beans, drained, rinsed (I use half the can)
1 can refrigerated crescent dinner rolls
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh parsley, if desired

In large skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minture or until veggies are lightly browned.
Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until veggies are crisp-tender. Stir in beans; cook 5 minutes longer.

Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.

Heat oven to 375 degrees. Spray 2-quart baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.

Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.