Parmesan Crusted Chicken

From the Hellman's Chicken Challenge

INGREDIENTS

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs (I would use a dry pancake mix instead of the bread crumbs)

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

SERVES: 4 PREP TIME: 10 Minutes COOK TIME: 20 Minutes

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%


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Spinach, feta and raisin casserole

2 one pound packages of frozen spinach
1/2 cup golden raisins (use less or more as desired)
4 ounces feta cheese , diced
Pepper
Butter to grease casserole dish
Parmesan cheese

Place spinach in microwave and cook until defrosted.  Drain in colander and press until all the water is released. Spinach must be dry.  In a large bowl, mix spinach with raisins, and diced feta. Season with pepper.  Place in greased casserole.  Top with grated Parmesan cheese to cover.
Bake in a 350 degree oven until cheese on top is bubbling.

Noodle Pudding

1 lb package noodles
2 lbs. cottage cheese, large curd
8 eggs
1 container sour cream
1 teaspoon vanilla extract
1/4 cup raisins
1 tablespoon butter plus enough to grease casserole

Boil noddles according to package directions. Grease a large oven-proof casserole dish.
Preheat oven to 350 degrees.
Beat eggs. Add sour cream, vanilla, raisins and butter.
Drain cooked noodles. Add to egg mixture.
Bake in 350 degree oven until browned on top, 45 minutes to one hour.

lentil salad

1 pound french lentils
1 onion, diced fine
1 large pickled red pepper (sold in a jar), diced fine
1 orange or yellow pepper, diced fine
2 cloves garlic, crushed
salt/pepper
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon sugar if balsamic is not sweet enough
1 tablespoon extra vigin olive oil

Boil lentils until semi-firm.  Drain, place in serving bowl and add onions and peppers. Let cool.
Add balsamic vinegar, salt, pepper, garlic, mustard, and olive oil.
Best served the next day after flavors mellow. You may need to add more balsamic vinegar.

Apple Cake with Honey Sauce

http://projects.washingtonpost.com/recipes/2006/09/13/apple-cake-honey-sauce/

Holiday brisket

One large brisket 3-5 pounds
1 or 2 large onions
1 cup ketchup
3/4 cup water
3 tablespoons brown sugar
3 tablespoons lemon juice
Salt and pepper for brisket
1-2 tablespoons olive oil

In a large dutch oven, heat oil.  Season brisket with salt and pepper and brown on both sides.
Remove from heat and place brisket on a separate plate.
Mix all ingredients together except onions.
Place sauce ingredients in dutch oven.  Stir in onions.  Place brisket on top of mixture.
Spoon sauce over brisket top. Cover dutch oven.
Put in a 325 degree oven for three hours.

Roasted Cauliflower

From Michael Ruhlman's blog

I would eliminate the butter, use olive oil and sprinkle with parmesan cheese.

Roasted Cauliflower

Roasted Cherry Tomatoes

Several pints of yellow cherry tomatoes (or any color cherry tomato)

Sea salt
Ground pepper
Olive oil

Line an oven baking pan with aluminum foil. Coat with a tablespoon or two of olive oil.

Place cleaned cherry tomatoes on baking pan and season with salt and pepper.
Put in a pre-heated 375 degree oven. Drain liquid from pan after baking for about 15 minutes.
Tomatoes are done when brown.

Cape Cod Chopped Salad on the Food Network

Cape Cod Chopped Salad on the Food Network

Oven Roasted Asparagus

1 bunch asparagus

1-2 tablespoons olive oil
sea salt

pepper

1-3 tablespoons Parmesan cheese

Preheat oven to 425 degrees. Pour olive oil onto a roasting pan. Roll asparagus in olive oil and season to taste with salt and pepper. When coated, arrange asparagus in a single layer. Top with parmesan cheese.

Bake until cheese is melted and slightly brown.