Parmesan Encrusted Chicken Breast

A friend of mine told me about this recipe while we were in California for a dog show. I tried it at home and "Mr. Meat and Potatoes" really loved it. It is easy to make and your family and friends will love it.
Parmesan Encrusted Chicken Breast
Ingredients

• 1/2 cup Hellmann's Mayonnaise or Kraft Miracle Whip
• 1/4 cup grated Parmesan cheese
• 3-4 boneless, skinless chicken breasts (pounded to about ¼ inch thickness)
• Spices to taste. (I used freshly ground black pepper, Hungarian Paprika, Mrs. Dash Garlic, minced garlic and cayenne pepper.) 
• 4 Tablespoons dry bread crumbs. (I found a new product if you don't want to use bread crumbs or prefer gluten-free Hol-Grain Crispy Chicken Coating Mix.)

Instructions

1. Preheat oven to 425°.
2. In a medium bowl, combine Mayonnaise with cheese.
3. Pound chicken breasts into a thickness of about ¼-inch.
4. Season chicken breasts to taste.
5. Arrange chicken breasts on a plate or baking sheet and spread Parmesan/mayonnaise mixture onto them.
6. Once chicken breasts are coated, sprinkle them with bread crumbs.
7. Place chicken breasts on a wire rack on a baking sheet and bake for 20 minutes or until chicken is thoroughly cooked.


Let me know how you like this recipe. 


This article originally appeared on Patch.com 

Paleo - eat drink and hopefully be merry

I love to cook and share food with family and friends -- actually I love to share with everyone! This year I am going to be trying some things from the Paleo Diet and found this list to be pretty helpful. The web site I found this on has some great looking recipes.  Paleo Diet Food List | Eat Drink Paleo 


What food would you like to try this year? To help you get started here's a video of my mother's favorite chefs.

Brussels sprouts

Even though I can't seem to tolerate these anymore, I still enjoy making them for Mr. Meat and Potatoes.

First, it is important to select the right sprouts or your house will have that telltale smell that on the best day would reek like a barnyard that has never been cleaned. Pick sprouts that are smaller and look fresh, and don't fall prey to the frozen variety!

This dish offers a balancing of ingredients that softens the sometimes overpowering taste of the sprouts and includes some goodies like garlic, red pepper and Parmesan and nutmeg.

Brussels sprouts in the colander awaiting washing. You can see that leaves that will need to be pulled off -- they look a little junky to me.

 Here are the simple ingredients. Yes, I still like Mrs. Dash. The Olive Oil is extra virgin.

Cut off the tops and bottoms and pull the junky leaves. The remnants can go to compost, neighbors chickens or outdoor critters if they are a long way from the house.

Spray your pan with non-stick spray, fill with water and then add salt. Yes, almost anyone can boil water!

More fun with big knives! Cut smaller sprouts in half and larger sprouts in fourths. You can see the garlic hovering around the edge in anticipation.

Here we are at the boiling water point. Once it does -- and it will whether you watch the pot or not -- put the sprouts in for about five-minutes.

Knowing that cheese is coming shortly, I resprayed the pan after removing the sprouts. You can see the garlic, some Mrs. Dash garlic and Mrs. Dash Hot and Spicy warming up in olive oil.

Here they are, draining and full of desire to hop into the pan with the seasoning. You can see that they are still offering a "bite" and have not been boiled into oblivion.

Steam rising off them as the sprouts hit the pan with the spices. Toss the nutmeg on and then the cheese and in moments, they are ready for the table.

Ingredients:

• 1 pound Brussels sprouts
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 teaspoon hot red pepper flakes, or to taste
• 5 cloves garlic, finely minced
• 1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
• 1/2 cup freshly grated Parmesan cheese

Instructions: 

Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half. 

Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.

Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

The original recipe is here: http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-for-People-Who-Think-They-Hate-Brussels-Sprouts-358275#ixzz15bbagyYV