February 22nd, 2010
Recipes…Easy…Chicken…Chowder…Casserole…Delaware Beaches…Ocean City, Maryland…Delray Beach, Florida…
Bored and don’t know what to make this week for dinner? Sometimes it is such a chore. Believe me, I like to cook but plenty of times I really don’t make up my mind until the last minute. Some people don’t give it another thought; they figure it is just another meal. But to me it is the experience of making something from scratch; not opening another package loaded with salt, fat and “seasonings”. I like to see what I am chopping. I like to smell my food cooking and the combinations of foods on my plate.
Keeping it simple is the best way to go about it. So, the following recipes are easy and I think you might like them.
Baked Chicken Breasts With Parmesan Garlic Crust
1 cup breadcrums, fresh are the best
1/2 cup grated Parmesan Cheese (grate it yourself, it is better)
3 garlic cloves, minced
1/2 teaspoon salt
pepper to taste
4 boneless, skinless chicken breasts, 6-7 oz. each
1/4 cup minced fresh basil
1/4 mayonnaise
lemon wedges for serving
Adjust oven rack to upper middle position. Preheat oven to 425 degrees.
Combine first 6 ingredients in a bowl.
Pat chicken breasts dry with paper towels. Place in a 9″ x 13″ baking dish.
Combine mayonnaise and basil in a small bowl and spread evenly over chicken.
Sprinkle breadcrumb mixture over mayonnaise, pressing lightly.
Bake for about 1/2 hour until the crust gets a nice brown color. Since you are cooking on a higher heat, please make sure you check them so they don’t burn.
Serve it with a nice salad. This recipe is good at any time of the year.
Shrimp and Tomato Chowder
2 stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon olive oil
2 13.5 oz. cans diced tomatoes with basil, garlic and oregano, undrained
8 ouces medium and peeled, cooked shrimp
1/2 cup whipping cream
1/2 cup water
ground pepper
slivered fresh basil
In a large saucepan, cook celery and onion in hot oil until just tender.
Stir in tomatoes; heat through.
Add shrimp, cream and water. Cook over medium heat until hot.
Season to taste with pepper.
Ladle chowder into bowls; garnish with basil.
Makes 2 to 4 four servings depending how hungry you are or if you are serving as a main meal. You can easily double this recipe.
Note: If you can get foccacia wedges from the grocery store or an Italian market, it would really complement the chowder.
Smithfield Ham and Potato Casserole
8 large potatoes, peeled and sliced 1/8″ thick
1 lb. sharp cheddar cheese, grated
1 cup mayonnaise
2 cups diced Smithfield ham
1 small onion, minced
Preheat oven to 325 degrees.
Cook the potatoes in slightly salted (optional) water until barely tender, about 10 minutes. Drain and put in a large bowl.
Add remaining ingredients and mix together.
Place in a well greased 9 x 13 inch pan. Bake for 30 to 35 minutes. Watch closely so the cheese does not burn. You may choose to cover the dish for the last 15 minutes of baking.
Remove from the oven and let stand for 5 minutes before serving.
Makies 8 to 10 servings.
Again, this is one of those dishes you might want to adjust to your tasting. You may even substitute the Smithfield ham but that its up to you.
You can use this dish as a side dish or for breakfast with fresh fruit. It could be served at dinner time with fresh asparagus and a salad.
Make it your own and enjoy….See you soon…
Tags: Bethany Beach, Casseroles, chicken, Delaware Beaches, Delray Beach, Dewey Beach, entrees, Fenwick Island, Lewes, Ocean City, Recipe, Recipes, rehoboth beach, Soups & Chowders, South Bethany
My grandmother used to make something like that and oh my was it yummy. Thanks for that memory.
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