Walnut Crusted Chicken

So I made this recipe awhile ago for a picnic. It is always hard to come up with an easily portable protein to take to a picnic or bonfire or a concert in the park. And it is nice to switch things up from the usual sandwiches. I made it the night before and then just served it cold with some dipping sauces. It was very easy and pretty delish. Figured with summer and all it would be a great recipe to share for all those summer picnics...although do Zonies even go on picnics...to hot right?? I can't believe I can even forget that.

8 medium chicken breast halves boneless and skinless
1 C. walnuts
1 C. dry breadcrumbs
1 t. salt
1/4 t. ground red pepper
2 eggs

In a food processor or blender, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining bread crumbs, salt and red pepper. Mix well.

Beat eggs in a pie plate (or shallow dish)

Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that been sprayed with non stick cooking spray. When you have finished all the chicken spray a light coating of the spray on the chicken.

Bake for 25-30 minutes, until chicken is brown and golden and the juices run clear.

Cool chicken and refrigerate. Serve with dipping sauce.

Ranch, BBQ sauce, any one really...here is a recipe for a Honey Mustard dipping sauce.

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Raspberry-Topped Lemon Muffins

I got this recipe from Mauri's cousin, who is always making tasty treats! These muffins are so good!

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

Makes approximately 14 large or 56 mini muffins.

*If you do not have buttermilk on hand, you can make some by taking 1 tsp. white vinegar or lemon juice, and adding enough milk to make one cup. Let it sit for 5 minutes before using.

Zach's Chickadee-Chicken

So, our six year old son Zach has always been a challenge to feed simply because he likes very few things. He is a healthy eater loving fresh fruits and raw veggies, but protein has been difficult unless it is in the shape of a machine-pressed nugget (and whether or not that is actually protein is very questionable). Well, one lovely day I crossed my fingers and tried the following "recipe" only to find smiling faces and pleads for second helpings sitting at the table next to me. Score for Mommy!!

Zach's Chickadee Chicken
(a recipe you probably already have)

One bottle of Newman's Own Italian Dressing (this brand is a MUST)
Chicken Breasts (butterflied and pounded thin)

Place the pounded chicken in a Pyrex dish with the Newman's dressing and allow to marinate for 2-3 hours. Grill, serve with a green salad and crunchy bread and thank me later.

The Dinner Blahs . . .

So I would assume that as wives and mothers we all suffer from the "Dinner Blahs" now and then. We tend to get stuck in a cooking rut making the same 10 or 15 things over and over because we know the recipes by heart and because our children will successfully eat them without putting up much of a fuss. At this point though, my kiddos are branching out (in a culinary fashion, that is) and I am looking for new kid-friendly things that will please both my children and my hubby. Our typical fare consists of chicken breasts or ground beef (in some form or another) and veggies, but my standard marinades are getting old and I am looking to you ladies for a little meal pick-me-up. If any of you have tried and true recipes you are willing to share, please post them here. Happy cooking!

-Amanda
(The Newest Lady Gourmet)

Salsa for Grilled Fish

Serve this salsa with grilled meats, fish, and other seafood. It is also just really good with some tortilla chips!

3 large ripe plum tomatoes, diced
1/2 English cucumber, peeled and finely diced
salt (at least 2 teaspoons)
freshly ground black pepper to taste
2 jalapeno peppers, stems removed, finely diced
1 large white onion, finely diced
1 bunch cilantro, cleaned and chopped
4 large Haas avocados, cut into 3/4-inch chunks


Place the tomatoes and cucumbers in a large bowl and top with the salt and pepper. Let stand for 10 to 15 minutes. Place all other ingredients except for avocado in the bowl. Mix well and fold in avocado. Cool in refrigerator for about 1 hour before serving.

Makes about 4 cups.