To toss things up a little tonight, I dug into my recipe box, which is full of recipes from friends and family that I got as part of my bridal shower 2 years ago. I found a couple of recipes for things I hadn't made yet/made for awhile and got to work.
The first thing I made was the Olive-Onion Cheese Bread. Tim's Mom served this at our rehearsal dinner and it was a huge hit:) I believe she got the recipe from a friend, but I can't remember for sure which one:-x
Here's the recipe:
4 cups (16 oz) shredded part-skim mozzarella cheese
1 cup butter
1 cup mayo
8 green onions, thinly sliced
1 can mushroom stems and pieces, drained and chopped
1 can chopped ripe olives
1 loaf unsliced french bread
In a large bowl, combine the first 6 ingredients. Cut the french bread in half lengthwise, place on an un-greased baking sheet (or two, depending on the size of your baking sheets and/or oven). Spread with cheese mix, then bake at 350 degrees for 15-20 minutes or until cheese is melted. Yields about 16 servings.
I didn't want it to be too strong, especially since I don't normally eat onions/olives/mushrooms. So I used 4 oz cans of mushrooms and olives and only 4 green onions, instead of 8.
While the bread was baking, I got to work on some Bacon & Cheddar Chicken that my best friend from college gave me a recipe for. The recipe calls for chicken cutlets, so if you use any thicker cuts of meat, remember to lengthen the cooking time.
2 strips of bacon per person
1 chicken cutlet per person
1 egg
2 tbsp water
bread crumbs
1 slice tomato per person (optional)
1 slice cheddar cheese per person
Cook the bacon. Beat the egg and water together. Dredge the chicken in the egg, then the bread crumbs. Cook the chicken for three minutes on med-high heat on each side. Cover the chicken with bacon, tomato, and cheese, then cover the pan and cook until the cheese melts (1-2 minutes).
Tim made some mashed potatoes courtesy of Idaho Spuds in a box to round out the meal:P
Enjoy!
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