We also hit the Raspberry pickin’ farms after we picked our blueberries. Seriously. Three words: Huge, Ripe and Red. I probably ate more than I picked and paid for. ::: bows head in shame ::: We picked a towering pint of raspberries and then made jam the next day. Good stuff!!! This state of Vermont is really growing on me.
My dad lived in Guatemala for two years and learned how to make great enchiladas! We were raised on these enchiladas and to this day, I still love them! Continue reading
The Lohrke children grew up eating this dish, all the time. I love it. It’s so easy and it’s great comfort food. It’s the kind of dish that you’ll keep eating out of the pan, once you’ve finished your own serving. You’ll see why this was my favorite food when I was little. (Even now, I still love it!)
Ardith’s Special*
Preheat oven to 350.
12 white corn tortillas
1 can cream of chicken soup (Low fat/fat free version of this soup are no go’s for this recipe. It will result in a soggy dish)
1 can cream of mushroom soup
2 cans of cow milk (poured into the empty soup cans)
2 cups diced cooked chicken
2 4 0z. cans diced green chilies
1 can pitted sliced olives
1 small onion, chopped
Grated American or cheddar cheese
Cut tortillas in to 2×2 inch squares. Place in a 9×13 inch pan.
The Barefoot Contessa has a very easy recipe for Parmesan Chicken. My sister first introduced me to this dish. It was love at first bite. I have since made it for my husband, and friends. They all love it. Although it’s cooked in oil and butter, it still has a fresh and crisp taste that melts in your mouth. Fresh lemon juice is a must! It’s extremely easy and the ingredients are not exotic or expensive. It’s a lovely dish that I will continue to make, at least monthly!
6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 1/4 cup seasoned (Italian) dry bread crumbs
1/2 freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry (Mixed baby greens are perfect for this!)
Lemon Vinaigrette:
1/4 freshly squeezed lemon juice (2 lemons)
1/2 good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
In a small bowl, whisk together the ingredients.
Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a roller pin. (I personally like to place my in Ziploc bags and beat them to death and not have a mess to clean up, just a baggie to toss!)
Combine the flour, salt and pepper on a dinner plate or pie tin.
On second plate, beat the eggs with 1 tablespoon of water.
On third plate, combine the breadcrumbs and 1/2 cup grated Parmesan cheese.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Rick + Vanessa + Bridgette + August 