French Bread

2 TB. yeast
1/2 cup warm water
2 cups hot water
1/4 cup sugar
1 Tb. salt
5 Tb. oil
6 cups flour

Dissolve yeast in 1/2 cup warm water. Pour water into a bowl. Add sugar, salt, oil, and 3 cups flour. Add yeast mixture and remaining flour. Rest dough 10 min. Stir 5 times more resting 10 minutes between. Divide dough in half. Roll out into a rectangle and roll up tightly. Do the same with other half. Put side by side on a cookie sheet. With a knife, slash the top a few times. Brush with egg white. Bake at 400 degrees for 25-40 minutes or until desired brownness.

Easy Grilled Chicken

1/2 cup Italian dressing
1/2 teriyaki sauce
2 cloves garlic, minced
4-6 boneless skinless chicken breast halves

In a bowl, add the Italian dressing, teriyaki sauce and garlic; stir to combine.
Add the chicken breast halves; cover and marinate in the fridge overnight.
Grill over until chicken is done. Discard marinade.

NOTE: most times we don't take time to marinate and its still awesome, maybe even better.
we use Kraft dressing and Mr. Yoshidas sauce.

Chicken Parmesan

4 boneless skinless chicken breast halves
salt & pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tsp butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 tsp parmesan cheese, grated

Pound chicken to flatten. Salt & pepper to taste. Dip chicken in egg; then in breadcrumbs.
Fry in butter in hot skillet, turning and browning until chicken is done. Remove from skillet.
To skillet add spaghetti sauce. Heat throughly. Add chicken. Place cheese on top of chicken.
Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with wheat spaghetti
noodles.

Honey Ham

1/2 cup honey
1 cup brown sugar
1/2 cup orange juice

Combine all & pour over ham. Cook ham as directed.

Alton Brown's Baked Brown Rice

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tbsp unsalted butter
1 tsp kosher salt

Preheat oven to 375*F
Place the rice into an 8 inch square dish
Bring water, butter & salt just to a boil. Once water boils, pour it over the rice. Stir to combine.
Cover the dish tightly with foil. Bake on the middle rack for 1 hour.
After 1 hour, remove cover and fluff the rice with fork & serve.

Oven Fried Chicken Chimichangas

2/3 cup your favorite salsa
1 tsp ground cumin
1/2 tsp oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheese
2 green onions, chopped
6 tortillas
2 Tbsp melted margarine
Toppings of your choice

Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Roll tortilla up & lay seam side down on baking sheet.
Brush with melted butter. Bake at 400F for 25 minutes or until golden.
Garnish with your choice of toppings.

Salsa Chicken & Black Bean Soup

1 pound chicken
1 cup dried black beans or 2 cans drained & rinsed
4 cups chicken broth
1 cup frozen corn
1 (16oz)jar prepared salsa
1 1/2 teaspoon cumin
1/2 cup sour cream
Shredded cheese, avocado, cilantro or chips if desired

Place first 6 ingredients into crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Scoop out two cups of soup into blenger and blend until smooth. Pour back into crockpot. Stir in sour cream before serving and garnish with your choice of toppings. Serve with tortilla chips if desired