Erica's Wonderful Chicken

(This has been a family favorite since I got the recipe from my long time friend, Erica.  We have enjoyed many memories together which I will always cherish- we still get together for lunch every week and it's the highlight of our week)

*boneless, skinless chicken breasts 

- I filet them and cut them proportion size or you can pound them down so about 1/4 to 1/2 inch thick

*Italian dressing 

- I use a cheap bottle one, but I do like the flavor of the zesty Italian one best.  

**Marinate the chicken breasts in Italian dressing for about 3 days  in the refrigerator- it penetrates the chicken and makes it tender and flavorful 

** Add flour to a plate

 When ready to use the chicken breasts, discard the dressing then coat  the breasts in the flour

** next you are going to make an egg wash:

- beat 2 eggs, add 1/4 to 1/2 c. sour cream and mix together - I have just added a little bit of water instead of the sour cream

**  1 to 1 1/2 c. Italian bread crumbs ( I use Panko bread crumbs and add 1 Tbsp. Italian seasoning)    

** 1/2 c. Parmesan cheese (from the can) 

**Add the bread crumbs to the Parmesan cheese and put on plate

**dredge the chicken into this mixture

**heat up Olive oil and fry the chicken until it's done 

** Enjoy!  These are tender and delicious!

***You can also put them in the oven instead of frying them 

 

Navajo Tacos

(This is a good recipe I found in a small church cookbook - I liked this because I could use it as a Sunday meal, and leave the cooked meat in the crockpot on low - below I have my sister, Joann's recipe for the bread, but I originally used Rhodes frozen bread dough)

 **frozen bread dough

**Cooked Pinto beans, I used refried beans

**Sauteed Onion and garlic

**Grated cheddar cheese

**Diced tomato

** oil for frying

**Cooked ground beef

** Picante sauce, or salsa

**Shredded lettuce

** chopped  green onion

1. Thaw bread dough. Pinch off 2" balls of dough; then let rest for 1/2 hour.

2.  Melt shortening in heavy skillet and heat until very hot, almost to smoking point.  Do not let it get any hotter or bread will scorch.

3.  Fry one taco at a time.  Before frying, stretch each ball of dough as thin as you can by hand, preferably just 1/8 to 1/16th of an inch thick ( I didn't quite get mine thin enough).  You will end up with a thin circle 6 inches or larger in diameter.  If you have trouble stretching the dough this thin by hand you can roll it out, but the dough will not be nearly as light and puffy.

4.  Fry dough in oil for about 30 seconds, until puffy and golden, drain on paper towel.

5.  To make chili bean topping, combine cooked pinto beans, cooked ground beef, sauteed onions with picante sauce or salsa in proportions desired.  Simmer ingredients together for a short while.  Then ladle mixture over taco.  It aces as a kind of edible bowl.  Top with grated cheese, lettuce, tomatoes, and green onion.  Serve with salsa.

Joann's Navajo Taco Bread recipe:

Mix following ingredients into a soft ball:

* 2 Tbsp baking powder

* 4 c. flour

* 1 tsp salt

* 1 Tbsp. Melted butter

* 1 c. milk

* 1 c. water.  

(Add more flour is it's too sticky)

--shape into small 8" thick x 4 " diameter circles.  Punch holes with fork and fry in oil.

Taco Cupcakes

 

(my daughter and her husband made these for my husband and he thought they were pretty good, so I searched the internet and found these, and I would say they turned out amazing!)

Spray muffin tin with cooking spray.  Preheat oven to 375 F. 

* Wonton wrappers

* 1 lb. ground beef or meat of your choice, cooked and crumbled-there will be extra left over

* shredded cheese, I used Colby jack

** Line muffin tin with 1 Wonton wrapper, 

add beef, and cheese

**Add another wonton wrapper  and layer with

beef and cheese again.

**Bake in 375 F. oven for 17 min. or until wonton is crisp and browned

**Toppings: 

*chopped diced onion

*chopped diced tomatoes

*sour cream

*guacamole

*chopped lettuce

*salsa - whatever your imagination is!  

Makes 12 taco cupcakes! 

Enjoy!  Such a fun treat to eat!