Chicken, zucchini, and prosciutto

I made this dish last night for dinner. Wes liked it a lot! He even ate 6 pieces of zucchini! What a big boy! Ha!

This recipe is from Real Simple Magazine. I changed it up just a bit for convenience sake.

Ingredients:
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
1/4 lb. prosciutto
3 small zucchini, thinly sliced into half moons
1 clove garlic, thinly sliced (I used jarred minced garlic instead-and the equivalent of 2 cloves instead of 1. We LOVE garlic.)
1 lemon

Ok, so, I didn't use prosciutto. I'm sure the recipe would be great with it, but its just too expensive. So, instead I used (which I know is nothing like prosciutto...) Buddig brand Turkey-its in the package sandwich meat section of the grocery store.

Directions:
Heat oven to 4oo. Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 teaspoon each of the salt and pepper. Heat 1 Tablespoon of the oil in a large oven proof skillet (or if you don't have one, like me, transfer it to a oven safe dish after you use the skillet.) over medium-high heat. Cook the chicken for 2 minutes per side. Transfer to oven and roast for 8 minutes. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1-2 minutes per side. (I cut up the turkey into small pieces and cooked until brown around the edges.) Transfer to a plate. (I put the turkey in the oven with the chicken to continue browning a little more.) Add zucchini, garlic, and the remaining salt and pepper to the skillet and cook until tender, about 3 minutes. Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.

Hope you like it!

Mom's Fabulous Chicken Salad

Mom's Chicken Salad

Ingredients:
2 large cans white meat chicken chunks (I used grilled chicken breast because I had them on hand.)
1/4 cup chopped celery
1/2 -1 cup chopped grapes
1/4 cup crasins (that have been soaked in water to plump them up)
cashews
drained mandarin oranges
Heavy whipping cream -whipped (this is the dressing)

I used my sister's presentation idea for a Mary Kay party I had at my house. On a Ritz flips side cracker, place a leaf of spinach. On top of the spinach, place a spoonful of chicken salad. It is very pretty and makes this yummy chicken salad a finger food!

Chocolate Chip Pudding Cookies

When I worked for the Seminary First Lady, one of my job responsibilities was to make cookies that would always be available for any visitor that stopped by her house. People were always in and out of the house so we went through LOTS of cookies. The cookie recipe that I used was from my Mamaw Carroll so you know it has to be good! Here it is!

Ingredients:
2 eggs
2 1/2 cups flour
1/8 t. salt
1 t. baking soda
1 cup butter (softened)
3/4 cup brown sugar
1 (4oz.) pkg of instant vanilla pudding
1 tsp. vanilla
chocolate chips
chopped nuts (optional...I never put these in!!)

Instructions:
Mix flour, salt, baking soda-set aside. Combine butter, sugar, pudding mix and vanilla. Beat until smooth and creamy. Stir in beaten eggs. Gradually add flour mixture then stir in chips and nuts. Roll into small balls and place on ungreased cookie sheet. Bake 350 for 8-10 minutes. Keep a watch on them - every oven is different!!
Makes about 3 dozen cookies.
*If you double this recipe the cookies will still taste good but they do not taste the same or look as pretty.

Little Hammies

Last night I hosted a baby shower at my house. The shower started at 6pm so I thought I needed to serve something of substance for those who didn't eat dinner before they came. I made these little hammies and they were a hit!

Ingredients:
24 Hawaiian Rolls
1/2 stick melted butter
2 Tablespoons Poppy seeds
4 Tablespoons mustard
2 Tablespoons Worcestershire sauce
sliced ham
Swiss cheese

Mix butter, poppy seeds, mustard and Worcestershire sauce . Spread on both sides of rolls. Put cheese on both sides of bread and a slice of ham in the middle. Cover with foil and bake for 15-20 minutes at 350, or until cheese is melted. With about 5 minutes left, uncover to let them crisp just a bit.
Best if served warm!

Crab Cakes

This recipe originated from Paula Deen. (She is a new love of mine.) I made a few alternations to the recipe because I am married to a VERY PICKY EATER!

Ingredients:

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (I used whole wheat Ritz)
• 3 green onions (green and white parts), finely chopped (I sprinkled in some onion powder instead)
  
• 1/2 cup finely chopped bell pepper (I pureed one whole Red Pepper, he never knew it was in there! ha!)
  
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil (I didn't have peanut oil so I used veg oil and it worked fine.)

Mine needed some color because I had omitted the green onions, so I sprinkled in a few parsley leaves to jazz it up a bit.

Directions:

In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with sauce.

This is the sauce I used:

Lemon Aioli:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon chopped chives (I didn't have any on hand, so I sprinkled in a little onion powder.)
  
• 3 tablespoons lemon juice
  
• 1/2 teaspoon lemon zest (I didn't have this either... so, I omitted.)
  
• Kosher salt and freshly ground black pepper

In a medium bowl, mix all the ingredients together.

YUM-O! Enjoy!