I found the original recipe in the Better Homes and Gardens cookbook I got when Billy and I got married in '92. I've since tweaked it to fit our preferences.
3-4 chicken breasts, cut into smaller pieces,
OR 6-8 chicken tenders
1 1/2 c. finely crushed potato chips in the flavor of your choice
1/2 c. milk
Preheat oven to 375 degrees.
Dip chicken pieces in milk, then coat with potato chips. Arrange pieces on baking sheet and bake for 20 minutes or until chicken is no longer pink.
*I've used barbecue chips, regular potato chips and added my own seasoning, and Sun Chips for coatings, and they've all been delicious. Doritos would work well, too.
Monday, March 14, 2011
Thursday, March 10, 2011
Peperoncini Roast
1 3-lb. round roast
1 medium onion, thinly sliced
1 16-oz. jar peperoncini peppers, with juice
2 pkgs. Good Seasonings Italian Dressing Mix
1/2 c. water
Trim roast as needed. Place in Crock Pot along with onion, peppers, dressing mix, and water. Add about 1/2 the peperoncini juice. Cook on HIGH for 6 hours or until roast shreds easily with fork.
Great complement to veggies and crusty bread! Also great on toasted hamburger buns with a slice of melted provolone cheese.
*Chuck roast can be used, but it typically has a large ribbon of fat running through the middle. It's hard work to cut it out; plus, that fat was included in the price. I like something a little leaner, though it may be a little pricier. In the end, I get more for my money.
*Adding too much of the peperoncini juice can make the roast too tangy. If spice is an issue, use half the peppers, less juice, and more water.
1 medium onion, thinly sliced
1 16-oz. jar peperoncini peppers, with juice
2 pkgs. Good Seasonings Italian Dressing Mix
1/2 c. water
Trim roast as needed. Place in Crock Pot along with onion, peppers, dressing mix, and water. Add about 1/2 the peperoncini juice. Cook on HIGH for 6 hours or until roast shreds easily with fork.
Great complement to veggies and crusty bread! Also great on toasted hamburger buns with a slice of melted provolone cheese.
*Chuck roast can be used, but it typically has a large ribbon of fat running through the middle. It's hard work to cut it out; plus, that fat was included in the price. I like something a little leaner, though it may be a little pricier. In the end, I get more for my money.
*Adding too much of the peperoncini juice can make the roast too tangy. If spice is an issue, use half the peppers, less juice, and more water.
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