Sharron's Yummy Chicken Strips

Have you ever just wanted to have yummy chicken strips without having to go out and get them at some high priced place? Well I haveand so I kind of came up with this little recipe. It is super yummy and the chicken is so tender. I like to serve it with some tater tots or hommade fries! Super easy and super yummy, and Kids love it!

Ingredients:

2 pounds skinless, boneless chicken breast halves

2 eggs

6 tablespoons buttermilk

1 1/2 cups dried bread crumbs

1/3 cup grated Parmesan cheese

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons dried dill weed

1/3 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
3. Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

Serve with a yummy dip or by itself
Enjoy and remember to always have fun in the Kitchen!

Chicken and bisquit pie

This is my version of a chicken pot pie but without the hassle of the pastry lined pan.
We really like this recipe and I love to make it in the fall and winter months!
Enjoy!

Filling
4 Tbsp butter
1 cup finely chopped onions
1 rib celery finely chopped
1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp dried sage
1/2 tsp dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of you choice (left over ones or frozen ones that have been thawed)
salt and pepper to taste.

Bisquit topping
2 cups flour
1 Tbsp baking powder
1 tsp. sugar
1/2 tsp salt
1/4 cup cols unsalted butter, cut into 1/4 inch pieces
3/4 cup milk

 Instructions

1. Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
2. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
3. Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
4. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings. 
   
   
   
   Nutritional Information:
   Per serving (3 biscuits and 1 cup of filling):
   Calories 381
   Carbohydrates 38g
   Total Fat 15.5g 

Hope you enjoy and don't forget, Always have fun in the kitchen!

Yummy Christmas strata!

I love this recipe you can make it any time of year but I like it on Christmas or some kind of holiday!

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

6   eggs, beaten

1 cup  Original Ricotta Cheese

Dash  hot pepper sauce

2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

4 slices   Bacon, cooked, chopped

1-1/2 cups  Shredded Cheddar Cheese

1 cup  chopped red peppers

make it

HEAT oven to 400°F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

REMOVE 1 Tbsp. eggs; set aside. Mx ricotta, pepper sauce and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture and peppers in pastry-lined pan. Repeat layers.

COVER with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

SUBSTITUTE

If you don't have a springform pan, this recipe can be made in a 13x9-inch baking dish instead. Roll out bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min. Let stand 10 min. before using foil handles to remove pie from dish.