Italian Chickini

You may be saying, “I’ve never heard of Chickini before!” Well, good, because I made that word up tonight to describe this delicious recipe passed down from my mother that uses up all those garden zucchini and tomatoes. Chicken + Zucchini = Chickini. Ah, it’s love!

• Prep Time 15 Minutes
• Cook Time 20 Minutes
• Difficulty Easy

Ingredients

• 1 pound Chicken Tenders
• 1 whole Egg
• 1 cup Italian Bread Crumbs
• 1 cup Panko Or Crushed Corn Flakes
• ⅓ cups Grated Parmesan
• 2 cups Zucchini, Cubed
• 2 cups Tomatoes, Chopped
• 2 Tablespoons Italian Seasoning
• 2 teaspoons Cumin
• 1 Tablespoon Parsley
• 3 Tablespoons Extra Virgin Olive Oil, Divided

Preparation Instructions

Heat 2 tablespoons of oil over medium-high heat. Whip egg in a small bowl. Combine bread crumbs, panko, and parmesan in a separate bowl. Dip chicken in the egg, then the bread crumb mixture, and cook in the pan.

While chicken is cooking, heat remaining 1 tablespoon of oil over medium heat in a separate pan. Add zucchini, tomatoes, and remaining spices. Cook until zucchini is fork-tender. Add salt and pepper. The amount of spices is a good approximation, but seasoning to taste is best for this recipe.

Serve zucchini mix on top of chicken or on the side.

Book of Mormon Krispies

A quick and easy Family Home Evening Treat!

• Rice Krispie treats  
• Butterscotch chips 
• chocolate chips

Make rice krispie treats ahead of time.  We always just follow the classic directions on the box, but for this we put them in a smaller pan so they would be thick.  Melt chocolate chips and pour into a ziplock bag.  Cut a small hole on the tip and pipe "J" shapes onto a piece of waxed paper.  Freeze.  Melt the butterscotch chips and spread over the top and sides of a cut rice krispie treat (I used peanut butter because it's what I had on hand).  Once the chocolate has rehardened, use the shapes as the binder rings.   

Chicken Pies

It's been a bit quiet around here, so I thought I'd post what I made my husband for his birthday dinner- it's his favorite.

Chicken Pies
6 oz cream cheese, softened
4 Tbsp butter, melted
4 Tbsp milk
3-5 chicken breasts
1/4 tsp pepper
1/2 tsp salt
2 Tbsp chopped onions (I used dry)
2 8 oz cans crescent dinner rolls
Cook chicken breasts (I boil them) and shred. Mix cream cheese, butter and milk until smooth. Add remaining ingredients. Separate crescent rolls into 8 rectangles. Spoon 1/2 cup chicken mixture into center of each roll. Fold in half and pinch ends to seal. Brush with butter. Bake at 350 for 20-25 minutes.

Banana Bread

This is a fool-proof recipe. It turns out so yummy every single time! I just threw some in the oven so I figured I would post the recipe while it's baking.

1/2 c. margarine
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp salt
1/2 c. chopped nuts (optional, I leave them out)

Cream margarine and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add. Add nuts. Bake in a well-greased 8x4x3 inch loaf pan for 1 hour at 350 degrees. Makes one loaf.

Chicken Alfredo

Someone brought this dish to us right after we had our baby, and I had to get the recipe. But just so you know, it is absolutely delicious, but absolutely not healthy. With that being said, here it is:

2 chicken breasts
1 cube butter
1 package Good Seasons Italian dry dressing mix
Put in crock pot on low for 3-4 hours. (I did it on high for 1.5 hours and it worked great)
Cut up chicken. Add:
1 can cream of chicken
1/2 can water
1 8 oz cream cheese, cubed
Stir until mixed well.
Stir in 1 lb cooked noodles. We used penne.

It is seriously so good and so easy!!

Buttermilk Drop Biscuits

We had foil dinners per Aubrey's recipe from this blog last night, and they were delicious! Thanks Aubrey! My husband said it was the best foil dinner he'd ever had. Anyway, I made these biscuits to go with it and I thought it was a great combo.

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 stick butter
3/4 to 1 cup or so of buttermilk (I used regular milk since I didn't have buttermilk)

Combine dry ingredients. Cut in butter using a pastry cutter or 2 knives until the butter is in pea-sized pieces. Add the liquid a little at a time until dough is sticky- too sticky to roll out, but not so thin that it would run off the spoon. Drop by spoonful on a greased cookie sheet. Bake for 20 minutes at 400.
Serve with butter, honey, jam, or just plain!

Fish Tostadas with Chili Lime Cream

Ingredients

• 1 lb. fresh tilapia or cod fillets
• 1/2 tsp. chili powder
• 1 lime, halved
• 1/2 cup sour cream
• 1/2 tsp. garlic powder
• 8 6-inch tostada shells
• 2 cups shredded cabbage mix
• 1 avocado, halved, seeded, peeled, and sliced (optional)
• 1 cup cherry tomatoes, quartered (optional)
• Bottled hot pepper sauce (optional)

Directions

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.