Weeping Cherries

faith, family, food and frugality

What’s Cookin’ Wednesday September 24, 2008

picture courtesy of allposters.com

Tonight I am making chicken and wild rice with grilled squash.  I tried this recipe for grilled squash last Sunday for small group and it was fantastic.  I hesitate to even call this a recipe because it only has two ingredients: sliced squash and Italian dressing.  Soak the squash in the dressing for about 5 minutes and then toss into a large skillet to cook until tender.  Yum!


What’s Cookin’ Wednesday September 17, 2008

picture courtesy of allprints.com

I am at a dilemma this morning.  I can’t decide between two dishes.  One is roasted garlic chicken with baked potatoes and carrots and the other is spicy shrimp pasta.  I am not positive the chicken will be thawed in time for dinner this evening since I just transfered it from the freezer so I may default to the shrimp pasta even though we had pasta (spaghetti with meatballs) last night.   Hmm… anyone know a great way to defrost a whole chicken without using a microwave or letting it just sit out?


What’s For Dinner? July 28, 2008

Filed under: Home — Jen @ 7:00 am
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I’m not entirely sure how this parmesan chicken will turn out because I am omitting breadcrumbs but we shall see. If it is super yummy, I will let you know. Here is the recipe that I am going to use:


1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
2/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches


1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into the Parmesan mixture to coat.

3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

What’s for dinner at your house?