It was all delicious
The Cottage-Fried Potatoes were so fast and easy. You have to try these, they are an amazing side dish.
Try it all in fact!
I need to make these more often, they are really easy but they kind of use a lot of chocolate
Ritz Parmesan Chicken
3 boneless, skinless chicken breasts
1/4 cup milk
1/4 cup flour
1/2 sleeve Ritz crackers, crushed
1/4 cup parmesan cheese (the powdery kind)
Italian seasoning, garlic salt and pepper
Combine egg and milk in a bowl. Mix bread crumbs, parmesan cheese and seasonings in a shallow dish. Pour flour on a plate and coat raw chicken breast with the flour. Dip floured chicken into the egg wash and then into the crumb mixture. Make sure it is well coated with your crumb mixture and place on a greased baking sheet (I placed a cooling rack on my baking sheet so the bottom of the chicken would get crispy too). Bake, uncovered, in a 375 degree oven for 30-40 minutes. While the chicken is baking you can work on some yummy sides!
2.5 Tbsp Butter
1 pound red potatoes, washed and thinly sliced
Garlic salt, pepper, and favorite seasonings (we used season-all, pepper blend, Cliff loves the stuff)
1 small onion, chopped
In a large skillet, melt butter. Layer sliced potatoes in skillet and sprinkle with seasonings. Cook, covered over medium heat for 8 minutes. Add onion and cook uncovered for 8-10 minutes, stirring every 3-4 minutes. For the last 4 minutes I like to turn up the heat so they get nicely browned.
Easy Chocolate-Covered Strawberries
8 fresh strawberries washed (pat dry with a paper towel)
1/2 bag semi-sweet chocolate chips
1 small cube of melting chocolate
In a double boiler melt chocolate. When it is melted, dip strawberries into chocolate until they are well covered and place on parchment. Refrigerate for at least 20 minutes. Enjoy!