Parmesan Chicken and Noodles


Cooked noodles
Favorite spaghetti sauce
Parmesan Cheese
2 chicken breast
1 ts celery salt
1 ts pepper
4 minced garlic cloves
1 ts majoram
1 ts parsley
1 ts basil
1 ts garlic powder
1 egg
1/4 c milk
Oil for pan frying


In one bowl mix the eggs and milk. In another mix all ingredients (except garlic cloves and oil). Dip chicken in egg/milk mix then the dry ingredient bowl. Pan fry with oil and with garlic, the chicken, until done.

Serve with noodles, sauce, Parmesan cheese.


Homemade Chicken Nuggets


1 lb chicken breast, cubed
1 cup flour
1 c corn starch
1 tsp baking powder
1 c milk
1 egg
1 tsp cayenne pepper
1 tsp salt & pepper
1 tsp dill pickle juice

Either use a fryer or pan fry them in oil.


In a medium bowl, add the milk,  egg,  powder, chicken, salt & pepper, and pickle juice together. Allow to sit in the fridge for 30 minutes – 1 hour, to soak. Then in another bowl,  add the rest of the ingredients. Then take the soaked chicken pieces and dreadge them into the dry ingredients. Fry until golden brown.

General Tso’s Chicken

I would definitely recommend this dish. It’s very easy to make. Just be careful if you pan fry the chicken to not get oil everywhere. I’d recommend a fryer. Got this from another blogger, thanks Foodie with Family!

General Tso’s Chicken

Sweet and hot, crispy and tender, garlicky, gingery General Tso’s chicken is a mainstay of Chinese buffets and restaurants, but you can make it better, fresher and healthier at home!


For the chicken:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1 tablespoon soy sauce
1/4 cup plus 2 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2″ pieces
canola, peanut or vegetable oil for frying

For the Sauce:

2 tablespoons finely chopped fresh ginger root
2 garlic cloves, peeled and minced
1 cup chicken broth or stock
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons raw sugar (a.k.a. Demerara or Turbinado)
1 tablespoon peanut, canola or vegetable oil

For Serving:

4 scallions, thinly sliced
Steamed broccoli
Fresh, hot cooked white rice


Prep your chicken:

In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.

Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does!

Set aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.

Begin the sauce:

Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat.

Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.

In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until thick and shiny. Keep over a low burner partially covered to stay warm.

To fry the chicken:

Heat 1/2-inch of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.

When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan.

Cook for 4 minutes on each side, or until deep golden brown and crisp on both sides.

Transfer the chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken.

Slide all the chicken into the prepared sauce and toss to coat. (If desired, add the steamed broccoli to coat with the sauce also.) Increase the heat to medium, stir and cook just until hot all the way through.

Sprinkle with sliced scallions and serve immediately over white rice.


Chicken Cresent Squares

3 oz softened cream cheese
1 lb cooked chicken, cubed
1/8 ts pepper
1 tbs chopped white onion
2 – 8 oz cans original cresent rolls
1 ts Montreal chicken seasoning
3 tbs margarine / butter, softened
2 tbsp milk
1/4 ts salt, optional

Preheat oven to 350. Spray two baking sheets, with non stick cooking spray.

In a medium bowl blend all ingredients together, until smooth and mixed well. Separate can of cresent rolls into for rectangles; sealing perforations with fingers. Spoon 1/3 c mixture, enough to cover the middle of the cresent rectangles. Then pull all sides of cresent towards middle and seal, making it look like a ball. Then set the non-perferated side down on the cooking sheet, placing four balls on each sheet. Cook in oven for 20-25 minutes or until tops of cresent rolls are golden brown.

Note: This meal is really good as leftovers and with corn on the cob. My husband takes it to work for lunch. 🙂



Kristine Sandy

Ranch Chicken Enchiladas

1-2 boneless chicken breast (medium sized)
1 pck of chicken taco seasoning (please see my homemade version)
1 pck of ranch dry salad dressing (please see my homemade version)
1 1/2 c ranch
1 1/2 c salsa
2 c shredded cheddar cheese
1 can of chicken broth
1 pck tortilla

Preheat oven to 350. Cook chicken in crock pot with ranch pck, taco pck, and chicken broth on low for 3-4 hours. Once done, slice chicken vertically. Then in a small bowl mix the salsa and ranch. Spray with non stick coming spray a 9×13 cooking dish, then spread a thin layer of the salsa/ranch mix on bottom. Assemble enchiladas by putting 2 tbs of salsa/ranch mix on bottom, add cheese, and roll. Line each one up in the pan and sprinkle tops with cheese and salsa. Cook for 30 minutes.

This dish is sooo easy to make and really good too. I use to not like enchiladas, but this I will eat. I just get my favorite salsa, and Mmmm. Lol.