How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, June 30, 2013

Chicken Parmesan Express

1 (12 oz) pkg spaghetti, uncooked
4 skinned and boned chicken breast halves
1 large egg, lightly beaten 
1/2 cup Italian- seasoned breadcrumbs
3 tbsp butter or margarine, melted
1 (14 oz) jar spaghetti sauce
1/2 cup (2 oz) shredded mozzarella cheese
1 tbsp Parmesan cheese for sprinkling 
1/4 cup chopped fresh parsley or basil sprigs

1. Cook pasta according to pkg directions. Drain and keep warm.  

2. Place the chicken between two sheets of heavy-duty plastic wrap, and flatten to about 1/4 in. thickness, using a meat mallet or rolling pin.  Dip chicken in the egg and coat with breadcrumbs. 

3. Melt butter in a large skillet over medium heat. Add the chicken and cook 8 mins. on each side.  Remove chicken, and drain it on paper towels; keep warm.  

4. Cook spaghetti sauce in a medium saucepan over medium-high heat until thoroughly heated.  

5. Place the spaghetti on a serving platter; top with the chicken and sprinkle with cheeses.  Garnish with parsley of basil.  

*** "You can use any type of pasta for this dish, depending on your preference." ***

Parmesan Pull-Apart Bread

3 tbsp margarine, melted, divided
1/2 cup grated parmesan cheese
1 10-oz pkg refrigerated buttermilk flaky biscuits (10 biscuits)

1. Preheat oven to 350 degrees F. Brush 1 tsp margarine over the bottom and sides of
7 1/2 x 3 1/2 x 2 1/4  inch nonstick loaf pan.

2. Spoon cheese into small bowl; cut each biscuit into quarters.  One at a time, dip each biscuit quarter into remaining margarine, then into cheese, turning to lightly coat all sides and using all of the margarine and cheese.

3. In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35  mins. Invert loaf pan onto serving platter; let stand in pan for 1 min. Carefully remove pan; served bread warm.

Oriental Chicken Salad

2 tbsp lime juice
1 tbsp honey
1 tbsp reduced-sodium soy sauce
4 cups mixed salad greens
6 ounce grilled skinless, boneless chicken breasts, sliced
1 kiwi fruit, pared, halved, and thinly sliced

1.  To prepare dressing, in small bowl or jar with tight-fitting lid combine lime juice, honey, and soy sauce; mix or shake well.  Refrigerate until ready to serve.

2. To prepare salad, in large salad bowl combine salad greens, chicken, and kiwi fruit; refrigerate until ready to serve.

3. Just before serving, add dressing to salad; toss to combine. Serve immediately.

Thursday, June 27, 2013

Chicken Noodle Casserole

1 can (10 3/4 oz) Campbell's condensed Cream of Mushroom Soup 
1/2 cup milk
2 tbsp butter, melted
1/4 tsp ground black pepper
1 cup frozen broccoli flowerets, thawed 
2 cups shredded cooked chicken 
2 cups hot cooked medium egg noodles 
1/2 cup grated Parmesan cheese

1. Stir soup, milk, butter, black pepper, broccoli, chicken and noodles in 2- quart casserole. 
2. Bake at 340 degrees for 20 min. Stir. 
3. Sprinkle with cheese. Bake for 5 more min. 

Sour Cream Biscotti

1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 cup sour cream
1 1/2 tsp almond or vanilla extract
3 1/2 cups all- purpose flour
1 1/2 tsp baking powder
1 tsp baking soda

In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating well after each addition.   Stir in sour cream and extract. Combine dry ingredients; add to creamed mix. Line 2 baking sheets with foil; grease foil. Divide dough into thirds. On a floured surface shape dough into 3 loaves (8 x 12 1/2 x 3/4 in.) and place on foil.  Bake at 350 degrees for 25 mins.  Remove from oven and place on wire rack; let cool for 15 mins.  Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick.  Place slices, cut side down on ungreased baking sheets. Bake at 350 degrees for 8- 10 mins. Turn cookies over and bake 10 mins longer. Cool on wire racks. Store in airtight container.

Makes about 30 cookies.

Oven- Baked Smothered Chicken

4 skinless, boneless chicken breast halves
1 pkg (8 oz) sliced mushrooms (about 3 cups)
2 small onions, sliced (about 1/2 cups)
1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp Worcestershire sauce
1/4 tsp dried thyme leaves, crushed
1/2 cup shredded Cheddar cheese

1. Place the chicken in a 13x9x2 inch shallow baking dish.
2. Top with the mushrooms and onions.
3. Stir the soup, milk, Worcestershire and thyme in small bowl. Pour the soup mix over the veggies and chicken.  Cover dish with foil.
4. Bake at 400 degrees F. for 40 mins.
5. Top with cheese.

Asian Chicken & Rice Bake

3/4 cup uncooked regular long-grain white rice
6 skinless, boneless chicken breast halves
1 can (10 3/4 ounce) Campbell's Condensed Golden Mushroom Soup
3/4 cup water
2 tbsp soy sauce
2 tbsp cider vinegar
2 tbsp honey
1 tsp garlic powder Paprika

1. Spread the rice in a 12x8x2- inch shallow baking dish. Top with the chicken.
2. Stir the soup, water, soy sauce, vinegar, honey, and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with paprika. Cover the dish with foil.
3. Bake at 375 degrees F. for 45 minutes.