Dad's Basil chicken and Linguine

This is a tasty and healthy meal for dinner. I found it on cooks.com and would love to share it with you.

Ingredients: 

chicken (I prefer boneless/skinless) enough to feed your family

3 Tbsp Basil

3 Tbsp Parsely

Olive Oil (I eye ball this amount)

1 Cup Parmesan/Romano mixture

Linguine Noodles

 I prefer to boil the chicken for 40 minutes rather than fry it. It doesn't require any butter, and keeps the chicken moist. About 30 minutes in, start boiling your linguine noodles, then drain them when the softness you desire is reached. Use any amount you feel needed to fit your family. 

 While the chicken is boiling, I prepare my seasoning mixture. Parmesan/Romano, basil and parsley stirred together. Drizzle a tsp or so of olive oil at a time into mixture while stirring it around. Continue to add the olive oil until the mixture feels wet and crumbly. Set aside mixture.

 Once chicken is complete, I cut it into pieces and place it in a big bowl. This bowl is where you will combine the entire meal together.

 Once the chicken and noodles are combined, toss in the seasoning mixture a bit at a time. You can judge the amount of mixture you want to the amount of noodles and chicken. I don't like mine overly coated.

Once its all nicely tossed together, bake it in a casserole dish at 350 degrees for about 10 minutes. Serve, and enjoy.

Pulled Beef

Unfortunately I did not take any pictures of this dish, but trust me when I say it made for a delicious and easy meal for my family. It's from the crock pot recipe book by Rival.

Yields: 8-10 serving

3 lbs beef rump or bottom roast (I used rump as it has less fat and it costs less per pound)

2 envelopes onion flavor dry soup mix

2 tsp sugar

1 tsp oregano

1 tbsp minced garlic

2 cans beef broth

1 bottle (12 ounces) beer (your choice of flavor)

1. Trim and discard fat off beef. Place beef in crock pot. Do not add water to crock.

2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl.

3. Pour mixture over beef. Cover; cook on high 6-8 hours or until beef is fork tender. (I cooked mine for 7)

4. Remove beef. Shred. Return to liquid and mix well. 

Serve and Enjoy! The first night we made this, we used it as the meat for our French dip sandwiches. The second night we used it as a roast with rolls, mashed potatoes and gravy. We preferred this recipe more as the roast dish. 

Great New Year begins with Shoyu Chicken

 Welcome to another wonderful year, 2012. I am so excited to get started with all my goals and to-do's that I have planned. My first to-do, is to increase the number of new recipes I try each pay period. I have a great friend that invited us to dinner and a game a couple of weeks ago, and she made this AMAZING chicken recipe- shoyu chicken

1-2 cups Teriaki sauce (eyeball this amount depending on amt of chicken)

1-2 cups water (equal parts water to teriaki)

1 cup sugar

2-3 cloves minced garlic

onion (small, chopped up for flavor use)

thighs or breasts (for this recipe, I used 6 breasts and 2 cups water/teriaki)

Bring teriaki, water, garlic, and onion to a boil. Add sugar; stir until dissolved. Add Chicken. Return to a boil. Turn down heat and simmer for 45 minutes. Serve with a yummy side of fried rice.

Fish Tacos

Makes 6 tacos

3 tilapia fillets
dash of garlic
dash lemon pepper
olive oil
avocado
onion
tomato
cilantro
lime
Monterrey jack cheese
corn tortillas
dash of salt

* I use frozen Tilapia, cover my frying pan with oil, cook Tilapia on low-med heat, cover with lid. Meanwhile, I chop all my veggies, dash with salt and garlic powder. After Tilapia is cooked dash with lemon pepper.
* Spray olive oil Pam cooking spray on a griddle, cook both sides of tortillas, and melt the cheese on one side.
* Combine all together and add some fresh squeezed lime.

The tacos should taste fresh and lite.

Swedish Meatballs

This recipe is a re-do after I first posted it in January 2009. I love meatballs and I was overdue to make them again. These meatballs were demonstrated to me by an Italian woman I once for in 2001. She learned how when she lived in Stockholm. I had to make up some things of my own because when she showed me it was a bit like: "Ok, I add a bit of this and a bit of that and here you go." I have since then taken her demonstration and formed my own measurements with a few altered ingredients making it as close as I could get. I think I did pretty well. Try them for yourself. Smaklig måltid or enjoy your meal!

Meatballs-
Ingredients:
1 lb of Lean Ground Beef
1 lb of Ground Pork
2 eggs (lightly beaten)
1 small onion diced or equivalent dried onion (Sauted in oil)
1 pint of Heavy Cream
2 cups of bread cubed or crumbs (gluten free bread works great too)
1/2-1 teaspoon of California Garlic powder (or equivalent amount of garlic)
1/2-1 Tablespoon of Ginger
1/2-1 Tablespoon of Nutmeg
1 teaspoon of pepper and salt
Oil for making meatballs and sauteing onions

Toast your own bread crumb in a 400 degree oven for up to 10 minutes or more if needed to dry. You can always leave them out over night to dry. Grind them up into crumbs. (Food processor is a fast way)

Mash beef and pork together in one bowl. In another bowl mix eggs, cream, garlic, ginger, nutmeg, pepper, and salt together. Mix all together with hands and then add sauted onions and bread crumbs, again mix with hands until meat becomes a lighter texture. Roll into small balls and cook on medium to high heat and keep turning them.

After cooking them on medium to high heat, transfer to a slow cooker set on high. Make sure they are mostly cooked (hardly any pink in the middle). You don't have to transfer them to a slow cooker, but since I make so many, I like to transfer them so I can keep cooking more in my pan while keeping the rest hot.

Gravy:
This can be with or without fat drippings. I use lean ground beef so, I hardly get any fat drippings really. Just use any fat drippings you have and add butter accordingly if desired.

Ingredients:
4 cups of water (reserve 1 cup for corn starch and 1 cup for bullion to dissolve in each)
2 beef bullion cubes
Butter if needed (depends on you)
1/2 to 1 cup of cream (any kind)
Ginger, Nutmeg, garlic, Salt and Pepper to taste and smell.

For a great thickener use corn starch, flour, and potato flakes. (Use one, two or all three).
Melt butter and/or fat in saucepan, add water with bullion.

While continuously stirring with whisk pour in starch, sift in flour, and shake in potato flakes. Add up to 4 tablespoons of each or as needed and bring to a boil or until thickened.

Helpful Hint* Pour gravy into a slow cooker and set on low to high while you cook the meatballs. Add meatballs into gravy as you cook them to keep warm and set in gravy.

Serve with Berry Sauce:
I Strongly recommend serving the meatballs with whole berry Cranberry sauce (unless you can find Lingon Berry sauce). The point is, the flavors that come together from the ginger and the sweet yet tartness of the berry makes a delicious combination. I was always told never to serve them with out the berries.

Garlic Mashed potatoes are also a great addition!

pineapple ginger pork roast and sweet rice

YUMMY!  This was really good.  My "recipe"
I took a can of pineapple in pineapple juice and emptied the juice into a caserole dish.  then I ran the pineapple through the blender a bit.  (You could use crushed pineapple and avoid the blender, but I didnt have any) I added a little bit of salt and probably a 1/2tsp of ginger (ground) I would use a little more ginger next time. I put a 3lb pork roast that had been cut in half on top of the juices and poured the pineapple over it.
I put it in the oven at 300 for just over an hour.  The internal temp was 150 when I took it out.  While it was in the oven I basted it a couple of times.

the sweet rice was really good too!  It is also called sticky rice.  I cook 1 cup rice in 2 cups water with a little salt.  It takes about 45 minutes to cook, and it is really sticky.

Yummy Trout and Hashbrowns

This is my first time being more than 3 hours from my family. I have missed some of the wonderful traditions my family has every year... golfing over the fourth of July at Star Valley, Wyoming, hunting over Labor Day weekend, bar-b-cues, and parties. This year, the trip I missed the very most was fishing at Henry's Lake over Memorial Day weekend. After going to the grocery store about a thousand times waiting ever so impatiently for the chance to buy trout, it finally arrived. The next day... a family treat, trout and hashbrowns. I would love to share this easy but tasty recipe.

Ingredients:
         trout
         saltines or club crackers (crushed into chunks)
         egg (whipped)
         hashbrowns
         butter
         salt
         pepper
         lemon juice

Hashbrowns:
         Place 3 tbsp butter in frying pan. Put desired amount of hashbowns in pan. Season with salt and pepper. Cook over medium heat stirring often until softened.

Fish:
         Dip filleted fish in egg. Season fish with salt and pepper.. Coat with broken crackers. In a separate pan from hashbrowns, fry over medium heat about 6 minutes each side or until fish becomes pale pink. With the fish, be sure to keep the pan buttered to prevent burning of the crackers.

Add a dash of lemon juice to the fish. Dish up and enjoy!!

Chicken Oscar- Hollandaise Sauce

Hollandaise sauce is an egg based sauce that is used for a lot of different recipes. Some of the most common are Eggs Benedict and Chicken Oscar. It is also a common sauce to have with asparagus alone. Chicken Oscar is a delicious combination of Chicken breast, Asparagus, and Hollandaise sauce on top. It is a fast a easy dish to make when you want something more than just chicken. 

This is how I prepare mine: 

Brush Asparagus with a litle Olive oil and grill until desired tenderness (I don't like mine too soft)

Brush a little Olive oil over chicken breast and rub some dried onion, garlic, and paprika on it. Grill as usual.

Lay out the chicken on your plate, add a few Asparagus sprigs, and top with some Hollandaise. I also like to add a few shakes of some Paprika. 

For Hollandaise sauce, use either a store bought packet and follow directions or make it from scratch like so:

Hollandaise Sauce:

4 Egg yokes
1-3 Tablespoons of Lemon Juice
1 stick of melted unsalted butter
 up to 1/4 cup of hot water if needed
a dash of paprika and salt (optional)

Whisk the egg yolks and lemon juice together in a glass heat proof bowl until the mixture is fluffy and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, stir in lemon juice.

My Chicken Oscar served with:

Lemon and Herb Rice- Click here for recipe.

Tomato, Basil, and Mozzarella marinated in Balsamic Vinegar and Olive Oil.

Braised Beef with Tortellini

This week we are challenging eveyone to make a special dish that includes noodles. March is hosts National Noodle Month and we at Saltbox House Cooking exchange are happy to celebtrate it. So, whether it is with homemade noodles or not, get those favorite noodle recipes out to share.

Braised Beef with Tortellini

This is a favorite of mine and my husbands everytime we go to the Olive Garden. I found a recipe online that was close to it and i altered it just a bit. I have to admit that this was probably one of the best and most delicious things i have EVER cooked for dinner and i am looking forward to it again soon!

Ingredients:

1-2 lbs Boneless Beef Shortribs(I used bonless beef country style ribs) cut into med size chunks

1 med. yellow onion, chopped

8 oz. red wine (you may substitute beef broth if you like)

1 14.5 oz. can of dice tomatoes(don't drain liquid)

2 c. beef broth

1 bay leaf

1 tbs olive oil

1 tbs. sugar

1 pkg of fresh tortellini (i used Bertolli)

Preperation:

Heat olive oil in a dutch oven or heavy bottomed pan of some sort, sear chunks of meat untill well browned on all sides, remove meat from pan and set aside. Saute onions untill they are translucent, add wine or beef broth to deglaze the pan (be sure to scrape all of the brown bits off the bottom of the pan-thats where the flavor is:) add tomatoes, bay leaf and sugar. Add meat back to the pan and add enough broth to cover meat half way. Cover and bake in 350 oven for 3 hours or untill meat is extremely tender. When meat is done, cook tortellini according to pkg directions, when they are done, add them to the meat and juices, let them sit for just a minute to soak in all of the flavor. Serve and enjoy!

St. Patrick's Day "A wee bit early"



Photo by Madeline L.

We had the traditional Corned Beef this week as an early celebration of St. Patrick's day. I wanted to make this in the crockpot, but not use the spice packet that the corned beef comes with. Here is what I did.


Crock Pot Corned Beef
3-4 pound corned beef brisket
2 small onions, sliced
zest of 1 orange
4 Tbsp. brown sugar
1/4 cup coarse-grain mustard
2 cups apple juice

Trim the corned beef of excess fat and throw out the spice packet. Place sliced onions in the bottom of the Crockpot. Lay the corned beef on top. Sprinkle orange zest and brown sugar over the corned beef. Spread mustard over top. Pour the apple juice over the corned beef. Cover and cook corned beef on low for 8 hours or high for 4 hours.

Photo by Madeline L.



Pulled Pork Acorn Squash

We are getting down to the last weeks of winter. Even though I am really excited for spring, I'm still enjoying some winter delites. Winter squash is among those, you can usually buy winter squash through the spring and in some areas you can buy it year round. This dish I created a while back when I started to use my rice cooker for making other things besides rice. I love that about the rice cooker. My rice cooker makes faster meals than the oven or slow cooker and easier than my regular pressure cooker. With this recipe, I baked the acorn squash in the oven at the same time that I cook the pulled pork in my rice cooker and in one hour, I have a delicious meal.

Wash and cut your Acron squash lengthwise, then clean out seeds with a large spoon. Slice the inside of each half in a criss cross like shown above. 

I like to brush some olive oil over the squash before I bake it. Bake in a pre-heated oven set at 400 degrees for 60-75 min.

I like to use Pork Carnitas cuts because they make the best pulled pork for me every time.

You need about 2 pounds. Rub pork with Salt, Pepper, and Paprika as desired.

Rub about 2 teaspoons of olive oil on the bottom of the rice cooker.

Click your rice cooker on and brown all sides of your meat when the cooker is hot.

Then, add these ingredients for the sauce:

1 cup of your favorite BBQ sauce (I use Bull's Eye)

1/2 cup of Chicken or Beef Stock

6-8 oz of apple, white grape, or pineapple juice. (I use what I have)

Cook for 60 minutes until cooked thoroughly

Shred your meat with a fork or pull it apart with your fingers. It should come apart fairly easy.

I like to serve mine with a side scoop of vanilla or plain yogurt and some orange slices. Trust me, the combination is unbelievable.

Or, if you find that the combination works for you already (like I do). Fan out your orange slices on your squash and drizzle the yogurt over top. Yummy.

There is just something about the yogurt and the BBQ sauce that makes the whole thing come together perfectly!

Perfect Pie Crust and Chicken Pot Pie

I've found it. The most PERFECT pie crust. hands down. ever. And its all thanks to Julia Child. It turns out she really is a culinary genius though the woman did NOT know the meaning of low fat or heart healthy (though, seriously, she lived to be 92....not bad for a woman who's every recipe contains 3 lbs of butter....ok a little exaggeration there, but still :)). The recipe is following, though I'm sorry to say there is no picture to encourage you to try it. The chicken pot pie it was used for (meant to serve 6 to 8) was eaten straight out of the oven by two apparently hungry missionaries, my husb and I, with not a scrap left. It truly was a thing of beauty, however...golden, flaky beyond your wildest dreams (who doesn't dream of pie crust) and so tender....did i mention completely delicious as well? With out further ado, here's the holy grail of pie crusts and the chicken pot pie filling as well, just for kicks.

Julia Child's Pie Crust from the Art of French Cooking Vol 1

2 c flour (scooped and leveled)

1 tsp salt

1/2 tsp sugar

1 1/2 sticks chilled butter cut into 1/2 inch bits

4 Tbsp chilled shortening

a scant 1/2 c iced water plus droplets as needed.

Mix together dry ingredients. Add fat and with your finger tips only (or a food processor if you are lucky enough to have one) quickly rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes. (Mine were a little larger. You mix it a little later so don't be too worried--the idea here is to do this quickly.)

Add the water and blend quickly with your fingers held together and slightly cupped to gather dough into a mass. Sprinkle up to 1 Tbsp more water droplets if needed to get any stragglers into the main body. Then press dough together firmly--it should just hold together and not be sticky. Then, on a lightly floured surface, place the dough ball and with the heel of one hand, rapidly press the dough away from you by two spoonful bits. The smear should be 6 inches or so. This finishes blending the fat and the flour.

Gather the dough together into a disk, cover it with plastic wrap and refrigerate for at least 2 hours.

Roll dough out to 1/8 inch thick and 2 in larger then your pan. Follow baking directions for the dish you are making

If you need a baked crust, bake crust, weighted with pie weights, for 15 to 20 min in 400 degree oven.

Loni's Chicken Pot Pie Filling

4 Tbsp butter

1 small onion, chopped

3 carrots, chopped

3 celerys, chopped

1/3 c flour

4 c chicken broth (give or take)

1/2 c cream

1/2 tsp thyme

3 c chicken, diced (I usually use left-over rotisserie chicken but you can also just boil chicken breasts and chop them up!)

2 to 3 c vegetables, diced (I like to use 2 or so cups of Costco's Normandy Vegetable blend, heated for 3 or 4 minutes in the micro)

Cooked potatoes, diced (optional)

3/4 c peas

1 bunch fresh parsley, chopped

salt & pepper, to taste

Over medium-high heat melt butter and cook onion, carrot, and celery 10 min, moderating the heat so butter doesn't burn. Whisk in the flour, allow to cook for 1 min more. Slowly whisk in the chicken broth, reduce heat to low and let cook 10 min or until desired consistency. Add cream and thyme and let cook a few minutes longer, taste for seasoning and add salt and pepper if needed. Remove from heat.

In oval casserole dish put chicken, veggies, peas, parsley, and potatoes (if using). Pour sauce over all and stir. Place pie crust over casserole, letting the edges drape over the side. Pinch the pie crust around the edge of the casserole to seal. Cut three air holes in crust and brush on a wash of beaten egg.

Bake pot pie in 400 degree oven for 50-60 min. Be ready for some seriously delicious food!

Ginger Apple Pork Loin

It's that time of year when apples are everywhere. I love to cook with apples. Not just in pies either. I will add some tart apples to almost anything lately. My favorite recipe that I came up with years ago, is my Ginger Apple Pork Loin. I know that a lot of people use apples in their pork roasts but, this recipe is unquie because the other ingredients bring everything together to make a juicy semi-sweet loin that has the taste of autum in every bite. I actually made this one for a Halloween Harvest Dinner Party the other day and it turned out really nice.

Ingredients:

I don't really measure anything for this recipe, so I put some estimates.

*

Boneless Pork Loin (any size as other ingredients can be adjusted)

Celery- 2-3 stalks sliced

Apples- 3-4 samll or 2-3 large chopped

Wallawalla Onion 1/2-1 whole onion cut into wedges

Rosemerry- 2-3 sprigs or 1-2 tablespoons of dry

Ginger (grated or dry) about 2-4 teaspoons depending on how you like it

Nutmeg 2-3 teaspoons

Celery Salt 1-2 teaspoons

Garlic- You can put whole cloves, minced, or dry depending on how much you like it.

Pepper as desired

Apple Cider 1/2 to 1 cup

Worshire sauce 2-3 Tablespoons

1 pack of onion soup mix or other dry soup mix

Directions:

Mix all dry ingredients (except soup mix) and rub all over meat.

Add Apples, Onions, and Celery all around meat.

Spinkle soup mix over all ingredients

Pour apple cider over all ingredients

Cooking Directions:

Cook your loin any way you prefer. It is usually cooked covered for a more tender loin.

Slowcooker for 3-4 hours or until done

Grill 20-30 minutes or until done

Stovetop 20-30 minutes or until done

Low Oven (about 300 degrees) for 3-4 hours or until done

High oven (350-400 degrees) for 30-60 minutes or until done

I serve my pork loin with Nichole's Balsamic green beans that she will be posting soon.

Curry Chicken Pot Pie

I love to watch "Good Eats" with Alton Brown on the Food Network. One day he made this curry chicken pot pie that I just had to try. I think it's just really stinkin' good and perfect for this fall weather! Oh, and don't be scared off by the curry. It just adds a little hint of flavor.

You don't have to do this, but I enjoyed using cookie cutters to make shapes in the crust.

Ingredients
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Directions
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes

Harevest Meatballs

This recipe is exactly what fall is. I can't eat it with out thinking of all the wonderful colors and smells. This recipe is my husbands favorite. It has been since before we were married when my Mom made it for him and a friend before we were even dating. I make it regularly and make it on his birthday as well. This was also a favorite of mine growing up.

Harvest Meatballs

Meatballs:
1 egg, beaten
1/4 cup milk
1 slice of bread crumbled (to make it gluten free just use gluten free bread)
1/4 cup chopped onion or 1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 lb. ground beef

Mix ingredient well in a bowl and form into golf ball size meatballs. ( I do mine a tiny bit smaller). Bake uncovered at 350 F for 30 minutes or in the microwave on HIGH for 13 minutes.

Rice:
In a saucepan combine:
1 1/2 cup rice
3 cup chicken broth or 3 cups of water with 4 boullion cubes
1/4 cup snipped fresh parsley or 2 T dried
1/2 tsp. ground cinnamon

Cover and simmer till rice is done

Fruit Mixture/Sauce:
In another saucepan:
Melt 1/2 cup butter or margarine
Add 1/2 cup brown sugar
Add 3-4 cups of desired fruit

Fruit can be apples, nectarines, peaches, grapes (cut in half) or cantelppe. Soft melons do not work well. Cut the fruit into small pieces. (apples, nectarines and peaches cut into quarters and then halves.

Cook fruit mixture for 2 to 3 minutes.

Blend in separate bowl:
2 tablespoons cornstarch
1/2 cup cold water
1/2 cup lemon juice

Stir into fruit mixture. Cook until thick and bubbly.

Add meatballs to fruit mixture sauce and serve over rice.

YIELD: 4-5 servings. (I always one and a half the sauce because it is so good and we like more sauce than rice.)

"Grillin" Chicken Cordon Bleu

I created these a while ago when I was still single and have always called them Chicken Cordon Bleu. Although they are not breaded like normal Cordon Bleu's, they still have the same concept. My method for these "Stuffed chicken breasts" are to cook them over the grill and rub my seasoning mixture all over and inside them.

Seasoning Rub (sorry, I don't have amounts, I go by smell):

Chicken soup base

Minced Garlic

Basil

Thyme

Parsley

Rosemary

Salt

Pepper

Lemon Juice

Olive oil and a little water

Chives or minced onions

Mix together in a small bowel.

*If the rub is too runny, you can put dried bread crumbs, potato flakes, or cracker crumbs to help soak up the water and keep it on the chicken.

Flatten out your boneless, skinless chicken breasts with a meat tenderizer, plate, or even a hammer will work. You don't have to make it too flat, just enough to roll it together. Lay each breast out and brush with seasoning mix (I'll rub it on with my fingers). Lay 1-2 slices of ham and cheese and tuck and roll your chicken breasts to look like this. Then rub your seasoning mix all over chicken.


Wrap in foil individually and place on the grill on low for 15-20 minutes or until done. As they are cooking, you can open up the foil and spray with olive oil, lemon juice, and/or scoop juices in foil and drizzle over chicken.



It should come out juicy and fully cooked. Just a note, the ham inside might make the chicken look pinker that it really is.



Great sides with this dish are my yellow rice, grilled veggies, and green salad.

Yellow Rice:
For 3 cups of rice
1 1/2 cup of rice3 cups of warm water
2-3 tablespoons of melted butterHandful of grated Parmesan, Romano, and Asiago mixed or one by itself
2-3 Tablespoons of Chicken soup base
1-3 teaspoon of Lemon Juice
1 teaspoon of dill weed
1 Tablespoon of Chives
1 Tablespoon of onion flakes or minced Onions
1 teaspoon of Garlic Powder or minced garlicA equal part mixture of mixture of: Salt, paprika, and parsley (enough for 1- 2 Tablespoons)

*

>>>>>>>>Do you think that non breaded will be just as good?