Thursday, October 14, 2010

Baked Potatoes

This is a really good way to do baked potatoes. It's from

1 large russet potato
Oil (vegetable or canola oil)
Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with cold water. Dry well, then using a fork poke 8 to 12 deep holes all over the potato. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on the rack in the middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the potato open by pushing the ends towards one another. The potato will be hot and steamy so be careful!

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

White Castle Burgers

These were really good. Rob said the onion was a little too much so I would do less onion soup mix next time. Try half package. You can refrigerate and heat in the microwave the next day. They still tasted great. This was from

you need:

1 1/2 pounds hamburger
1 onion, finely chopped
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices
mayo and ketchup

In a large bowl mix (with your hands or a spoon) the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.

Put it in a 350 degree oven for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges to flavor the meat. Place back in the oven for about 15 minutes. Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices. Put it back in the oven for 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Grilled Chicken Tacos

you need:

1 lb boneless skinless chicken breasts (or however many you think your family will need)
1/2 bottle Lawry's Havana garlic and lime marinade
Flour tortillas (get the uncooked ones.. it's the only way)
cheddar cheese
sour cream

Marinade chicken in Lawry's marinade for 30 mins or overnight. Grill chicken until done, dice chicken into bite size pieces. Prepare tacos using chicken meat and toppings of your choice.

Chicken Divine

I should really make this more often because it's one of Rob's very favorites and it's so easy. It's so easy, it cooks in the microwave!

you need:

1 can cream of mushroom
1/2 c mayo
1 teaspoon lemon juice
1 teaspoon curry powder
3 cup uncooked egg noodles
cooked chicken
cooked broccoli (you could substitute peas)
shredded cheese

Cook egg noodles as directed on package. Mix together soup, mayo, lemon juice, curry in a casserole dish. Add cooked noodles, chicken and broccoli. Mix well. sprinkle cheese on top. Cook in microwave for 10 minutes. If your microwave doesn't rotate, then rotate after 5 minutes.
I usually double it and freeze one. The curry makes this dish. It's so tasty!

Chicken Cordon Bleu

I'm posting this again because the first time was kind of a test run and now I think I know exactly how we like it. It serves 6.

you need:

12 chicken tenderloins (I used frozen chicken and let it unthaw on the counter)
salt pepper
swiss cheese
ham slices
bread crumbs
1 egg
1 can cream of chicken
1/2 C sour cream
1 tbsp lemon
1/4 C mustard
1/4 C honey
1/8 C light corn syrup
1/8 C mayo
1 tsp dry onion flakes

Pound the chicken a little to make it flatter (and more tender). Sift a generous amount of paprika in about a cup of bread crumbs, spread on a plate. Sprinkle salt and pepper on chicken. Dip chicken in egg, then in bread crumbs on both sides. This time I wasn't shy about going heavy on the seasoning. It wasn't overbearing at all. Spray baking dish with nonstick cooking spray and spread half the breaded chicken strips in the the baking dish. Top with a slice of swiss and a slice of ham on each one. Top those with another breaded (on one side, breaded side up) chicken strip on each. Bake at 400 for about 25 minutes or until chicken is no longer pink. Remove from oven and place another cheese slice on each one. Return to oven for a few minutes. Baking it hotter and faster kept the chicken juicy.


Mix together cream of chicken, sour cream, and lemon juice and heat.

Dipping sauce (honey mustard):
This makes plenty, I'd probably half it next time...

Mix mustard, honey, light corn syrup, mayo, and dry onion.

Serve over rice.