Cooking Mania

I have cooking mania right now. . . not sure how long it will last, but for now at least one child is enjoying it. Angela throughly enjoyed her dinner tonight.

Since David had school tonight I offered to save him a plate, but he knew I was trying a new chicken recipe and potato recipe so he asked that I just cook him some chicken strips to go with the baby lima beans. Any idea how to get him to try new things?

Here's the recipe for the chicken parmesan and the roasted onion potatoes. . .

Chicken Parmesan

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Roasted Onion Potatoes

4 medium potatoes, washed and cubed (we used red potatoes...about six-eight)

1 package dry onion soup mix

1/4-1/3 cup (really, I just drizzled) olive oil

Preheat oven to 400 degrees F. Prepare potatoes and place in a jelly roll pan. You can even line the pan with aluminum foil if you want easy clean up. Drizzle olive oil over the potatoes and toss. Pour the onion soup mix over and toss. Place in oven and bake for 20-25 minutes or until tender.