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Summer Chicken, Veggies and Dessert

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It is almost too hot to grill here today so that would be my reasoning for the recipe for baked chicken instead of Chicken on the grill.  It is a beautiful day here today but the air is a bit thick from the humidity.

 

Baked Chicken

Ingredients

  • 3 eggs
  • 3 tablespoons water
  • 1-1/2 cups dry bread crumbs
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 cup butter, melted
  • 12 chicken drumsticks
  • 12 bone-in chicken thighs
  • CREAMY LEEK DIP:
  • 1 cup heavy whipping cream
  • 1-1/2 cups plain yogurt
  • 1 envelope leek soup mix
  • 1 cup (4 ounces) shredded Colby cheese

Directions

  • In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13-in. x 9-in. baking dishes.
  • Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°, turning once. Cool for 30 minutes; refrigerate until chilled.
  • For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Yield: 24 servings (4 cups dip).

Grilled Dilly Vegetables

Ingredients

  • 2 cups sliced fresh mushrooms
  • 2 cups sliced fresh zucchini
  • 2 cups fresh broccoli florets
  • 1/2 medium sweet red pepper, cut into strips
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

  • Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
  • Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 6 servings.

Rocky Road Cookie Pizza

(From Pillsbury!)

INGREDIENTS

1  roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1  cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3  cup caramel topping

DIRECTIONS

1  Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown
2  Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
3  Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
Experiment with different nuts and toppings to get the flavor combo you love most!
Have an incredible week!
God Bless,
Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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