Fixin's in the Kitchen

I thought it would be fun to share some of the masterpieces that have graced my kitchen table over the past week or so. As I mentioned a few posts back, I've decided to delve into sharpening my chef skills. This is my second official week in the groove . . . and so far the response has been pretty favorable.

After my family consumed my latest project this afternoon, I asked for a little feedback from the group. I told them to indicate with either a thumbs up, or a thumbs down as I went through the list of stuff we'd eaten. Pot roast - thumbs up. Pizza casserole - some up and some down. Homemade chicken noodle soup - unanimous thumbs up. Teriyaki chicken, (what we had today) - well, that one took a nose dive. I think the call for pineapple gave everything a strange flavor.

Surprisingly, most meals got a thumbs up (although I wouldn't dare to try and give you a percentage). This means that the meals that were a little above edible will now be added to our regular menu. This is really exciting for me. Adding four meals to a list of maybe fifteen things that I know how to make . . . well, you do the math. This cooking expedition is really paying off!

I'm going to share one of my successes with you today. If this hits your fancy, I encourage you to give it a try. Stay tuned for the garlic mashed potatoes recipe . . .

OVEN-FRIED CHICKEN

1/2 cup butter or margarine
2 garlic cloves, crushed
1 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1/2 c. finely chopped almonds
2 Tbsp. chopped parsley
1/8 tsp. salt
1/4 tsp. poultry seasoning or thyme
1/8 tsp. pepper
3 to 6 chicken breasts with skin

Heat oven to 400 degrees. In medium bowl, combine breadcrumbs,cheese, almonds, parsley, salt, seasoning, and pepper; mix well. Melt butter and mix with garlic. Dip chicken pieces in garlic butter and them crumb mixture. Place skin side up in 13x9 inch pan. Bake, uncovered for about 1 hour until tender.

I send you my blessing . . . with a dash of hope.