🐔 Cheesy Italian Ranch Chicken 🐔

This baked chicken is smothered in ranch dressing then topped with Italian spices, two cheeses, parsley and breadcrumbs...

My family really enjoyed this meal and it was so quick and easy to make.

I served it with a simple corn and lima bean succotash and leftover shrimp creole.

Ingredients

4 Boneless Skinless Chicken Breasts halves, rinsed

Celery Salt, to taste

Garlic Powder, to taste

1 cup Ranch Dressing

1 cup unseasoned Panko Bread Crumbs

• 1 Tablespoon Dried Parsley flakes
• 1/2 Tablespoon Dried Italian Seasoning
• 1/2 cup grated Parmesan cheese
• 1/2 cup Crystal Farms Sharp Cheddar Cheese, shredded 

Directions

1. 1. Place aluminum foil lined baking sheet in the oven and preheat to 425°F.
2. 2. Rinse chicken, place on squares of aluminum foil. Season the chicken with celery salt, cracked black pepper and garlic powder. 
3. 3. Completely cover the top of the chicken with ranch dressing.
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5. 4. In a mixing bowl, combine the parsley, Italian seasoning, breadcrumbs, Parmesan and Cheddar cheeses; stir until well combined. I used a 1/2 cup scoop-style measuring cup to measure and sprinkle the topping on to each chicken breast.
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8. 5. Tightly wrap each chicken breast up in the foil squares.
9. 6. Remove baking sheet from oven, arrange the packets of chicken on the hot baking sheet.
10. 7. Place the baking sheet back in the hot oven, lower the temperature to 400°F and bake the chicken for 15 minutes then open up the foil packets and continue to bake for an additional 10 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F - 170°F.

Here Fishy 🐟 Fishy 🎣

Broiled Parmesan Tilapia 

Ooooh my is this dish delicious 😋 yum! 

Broiled Parmesan Tilapia

Ingredients

2 slices white bread, ground into crumbs and toasted

2 pounds (4-5) Tilapia fillets

Old Bay seasoning, to taste

1 large egg white

3 Tablespoons Hellmans mayonnaise

2 Tablespoons Lemon juice 

3/4 cup Parmesan cheese, grated

1/4 cup Land O'Lakes unsalted butter, softened

1 teaspoon Spice Islands dried sweet basil 

1 Tablespoon freshly minced Parsley 

1/8 teaspoon onion powder  

    (the fried cabbage was lovely as well)

Preheat broiler to high broil. 

Oil an aluminum foil lined broiling pan with evoo.

Arrange fillets on broiler pan, season with desired amount of old bay seasoning. 

Broil a few inches from the heat for 2 minutes. Remove pan from oven, Flip the fillets, season with old bay then place pan back in the oven. Broil an additional 2 minutes. Remove the fillets from the oven, allow fish to slightly cool while you whip up the topping.

*Topping*

Whisk together egg, mayonnaise, lemon juice, butter, parmesan cheese, bread crumbs, parsley, basil and onion powder. Mix well.

Completely cover the top of each fillet with the Parmesan mixture. 

Broil for 3 additional minutes or until the topping is golden brown and the fish flakes easily with a fork.

           My wonderful big brudder :)

Light Fluffy Buttery Dinner Rolls

Texas Roadhouse Type Dinner Rolls

I haven't been to one of those restaurants in quite a few years so I can't say exactly how close these rolls are to theirs but I can tell you this recipe creates amazingly delicious rolls. In my opinion there's no need to compare. I will happily make my own at home.

Yields 18 (approximately 2.5" wide 3" long 2" thick) rolls.

This recipe changes slightly with each person who posts it, including myself. The version I made is below.

Many thanks to the long chain of lovely people http://www.theloghomekitchen.com/better-than-texas-roadhouse-rolls/#comment-9770

http://deliciouslyyum.com/texas-roadhouse-rolls/

who have shared this recipe online. 

I am so grateful to have this in my collection of favorite family recipes that I plan to pass down throughout many generations.

 

Ingredients

1. 2 1/4 teaspoons (1 envelope) active dry yeast, I used Red Star
2. 1/4 cup lukewarm water
3. 1/2 Tablespoon honey
4. 1 cup lukewarm milk
5. 3 1/2 tablespoons melted butter
6. 1/4 cup granulated sugar
7. 4 cups all-purpose flour, divided
8. 1 large egg
9. 1 teaspoon garlic salt
10. 1 1/2 Tablespoons melted butter for basting rolls

Instructions

1. 1. Combine yeast, lukewarm water and honey into warmed bowl of your stand mixer (warm bowl with hot tap water)  and let stand for 10 minutes (until yeast starts to foam and bubble).
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3. 2. Add warm milk, melted butter, garlic salt and sugar to the yeast mixture. Give it a good stir (using the paddle attachment). Then add 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add the egg, incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 2-3 minutes or until dough is smooth.
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5. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with olive oil and place dough inside (tossing to coat with oil). Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1- 1 1/2 hours. I placed mine in the oven away from drafts.
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7. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired size and shape. Place dough squares onto a parchment-lined or lightly oiled aluminum foil lined baking sheet (or two, depending on the size of the cookie sheets). Cover with a towel and let rise again until doubled in size, about 40-45 minutes.
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9. 5. Preheat convection oven to 350 degrees F. Bake rolls for 15 minutes (turning pan halfway thru baking time) or until tops are golden brown. Remove from oven and immediately dip tops in melted butter or baste with melted butter. Serve warm with additional butter.
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Notes

1. Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.