It's rare for Book Girl to rave about a recipe, but she liked this so well when it was sampled at Publix that she immediately bought all the ingredients and made it. She has made it now at least 4 times. Her dad rates it a 10, so do her sisters. I loved it when we served it with Jasmine rice.

Publix serves it with Cheesy Grits, but we like it much better with Jasmine rice.

It reheats easily and is just as good the second day.

From Publix

Ingredients

3 tablespoons canola oil
1 1/2 pounds chicken breast cutlets [we have also used boneless chicken breasts]
1 2/3 cups water, divided
1/2 cup chicken breading mix [brand: House Autry Southern]
1/4 cup pre-diced fresh tomatoes [you can dice your own veggies]
1/4 cup pre-diced green peppers
1/4 cup pre-diced red onions
2 teaspoons vegetable seasoning blend [Chef Paul Prudhommes Vegetable Magic]
1 (5/8-ounce) packet country gravy mix

Steps

1. Place oil in large sauté pan and heat on medium-high 2–3 minutes.
2. Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands. [We now simply toss all the chicken into the bowl and stir with a spoon until all are coated. They coat much better that way.]
3. Place chicken, using tongs, in hot oil and cook 6–8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
4. Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2–3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2–3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken. [We put the chicken back into the sauce and reheat so it is piping hot.]

CALORIES (per 1/4 recipe) 434kcal; FAT 20g; CHOL 105mg;
SODIUM 1642mg; CARB 19g; FIBER <1g; PROTEIN 41g;
VIT A 3%; VIT C 19%; CALC 3%; IRON 8%

Originally posted 2009-10-20 15:35:50.

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This soup is delicious. We tried one can to see if we'd like it and went back for about 10 more. Seriously! Everyone in my family likes it -- that's a plus too!

It doesn't have any weird taste or after taste. We like just as it comes. Then we thought, what about using it in recipes?

Baked Chicken Enchilada Served with rice.
I baked this first it in a covered dish with the soup on top. We felt the juice from the chicken diluted the soup.

It would be best to bake the chicken separately (or even boil the chicken as someone suggested to me), then let everyone ladle the hot soup, heated separately, over the chicken and rice.

Here's another suggestion:
Spicy Nacho Dip
We haven't tried this, but felt it would be a good variation from what we normally make.

Brown meat, hamburger or turkey. Add soup. Serve with nachos.

-_ -_ -_-_-_-_-_-

Try the soup alone first, then think of other ways you could use it.

It's simply delicious. We give it a 5.

Have you ever tried this soup? let me know of other recipes you come up with.

Karin

Originally posted 2009-03-25 11:50:27.

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Almond Cake
Serves 20

Preheat oven to 350 degrees.

In a large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy.
1 C butter
3/4 C sugar.

Beat yolk into butter mixture.
1 egg, separated

Beat in almond paste and almond extract until smooth:
1/2 C almond paste
1 t almond extract

At low speed, beat in sifted flour until just well combined:
2 C sifted flour

Press into ungreased 8 X 8 X 2 pan.

Beat egg white until frothy, brush over top of dough. Cover with
1/4 C sliced almonds.

Bake 30 minutes or until light golden brown.
Cool completely on a wire rack.
Cut into 1 1/2 in squares.

>>>>>>>>

This is truly yummy! Recipe was passed to me by a friend.
Let me know if you try this.

Karin
www.savvythinker.com

Originally posted 2009-10-15 07:30:14.

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One of our friends brought to the NYE party the fixins to make Hot Chocolate and Baileys. I think it was part of their NY tradition, though I'd never heard of it before. I didn't watch him make it, but everyone who tried it, raved. He forgot to do it earlier, so he made it closer to midnight.
He made the hot chocolate from scratch with milk, sugar, and cocoa (recipe on the package) then added Baileys to taste. His wife says he doesn't measure, just pours some in, depending on how much he is making. (He made a huge pot and used a pitcher to serve it from.)
Karin

Originally posted 2007-01-03 08:50:07.

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A friend of mine teases me that I never cook, but I do. We have our favorites, and this is one of them.

If you are lucky enough to get Basa Fish in your area (Publix carries it in our area, in the freezer section), it is a delicious fish from Thailand. It has almost a nutty flavor to it.

A friend of mine came up with this recipe, which I tweaked by cutting down on the portions. She says she has tried it on other fish, and they didn't like it as well.

This is how I fix it.

>>>>>>>>>>>>>

2 pieces of Basa Fish (what comes in the freezer pack) thawed, (I put water in the outside bag and float the inside bag in it to thaw while the oven preheats.)

pepper and garlic salt the fish (I've forgotten these steps before, and it's not as good.)

2 T butter, melted, then stir in:
2 T Progresso Italian bread crumbs

Spread mixture on fish, bake at 350 for 35 minutes.

It is a favorite around here. Very quick. The kids love it. So do we. It tastes gourmet, but you can laugh at the ease of it. The friend who shared the recipe has mentioned wanting to try it with olive oil instead of butter, but I don't know that she has, and I have not tried it that way.

Let me know if you try it...and if you tried it with olive oil instead.

Karin

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