I made this stuff up! Cooking with Mimi

Baked Fried Chicken

I made this chicken for dinner tonight and it was really good. Definately a make again. The original recipe I found on pinterest but I tweaked it to fit my taste.

Baked Fried Chicken

• 
  Place thawed chicken breast tenderloin strips in a bowl of buttermilk. I used 6 chicken breasts that I sliced in half.  Let soak for 20-30 min.
  Mix in a Gallon Size Ziploc or Large Bowl:  
  1/2 tsp. Salt
  1 T Montreal Chicken Seasoning or Johnny's Seasoning Salt
  3/4 tsp Pepper
  1 c. Flour
  1 cup Panko Bread Crumbs
  2 tsp. Paprika
  Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in 2- 9x13 pans. Melt butter in pre-heated oven.
  Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
  Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
  Place each piece of chicken in the pan.
  Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Pesto Fondue

Pesto Fondue

• 3 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, shredded
• 1 1/4 cups dry white wine
• 2 Tbsp cornstarch
• 3 garlic cloves
• 1/2 cup pesto

In a large saucepan, add the pesto mixture and white wine until it reaches a slow rolling boil.

In a large bowl, toss the shredded mozzerella and parmesan cheese with cornstarch. Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes.

Season with salt and pepper. Transfer to fondue pot or little crockpot.

Crockpot Apple Cider

This was a great recipe the perfect balance of sweet and tart. It makes your house smell like heaven! I did this on top of the stove because my crockpots were in use.

Crockpot Apple Cider

• 1 gallon Apple Juice (100% juice)
• 1/2 gallon pineapple juice
• 1 cinnamon stick
• 5 clove pieces
• 1/2 tsp nutmeg
• 1 orange sliced
• Juice from one lemon
• 1/2 cup sugar

Combine all ingredients in a big pot and simmer for 2-3 hours. Or in a large crockpot simmer 2 hours on high, then turn to low or keep warm and can be left on for a day. Really good to add cinnamon whiskey to or buttershots.

Beer Cheese Dip

No picture of this but it was a keeper. This recipe comes from The Hungry Housewive's blog. We warmed our dip and really liked it that way.

Beer Cheese Dip

16 oz Cream Cheese, softened

32 oz Velveeta Cheese, cubed

3 cloves Garlic, minced

2 jars Old English Cheese

18 oz Dark Beer, stirred to remove bubbles (1 1/2 bottles of beer)

2 Loafs of Round Bread (not sliced)

1 Tbsp Parsley for garnish

In a large bowl with an electric mixer, mix cream cheese until smooth.

Add the two jars of Old English Cheese and incorporate with the cream cheese until smooth.

Add 1/2 of the cubed Velveeta Cheese into the cream cheese and mix until smooth.

Blend in the 3 cloves of garlic.

Blend in one bottle of beer.

Add the remaining Velveeta Cheese and blend.

Add in the remaining beer.

With the mixer on medium high, blend the cheese until smooth. Be sure to keep you beaters in the cheese mixture as much as possible to reduce the amount of air in the cheese. This will take about 5 minutes. You can add more beer if your dip is too thick.

To prepare the bread bowl, cut a lid out of one of the loafs of bread and remove.

Scoop out the bread out of the center of the bread to make a “bowl”. Set that bread aside, you will use it to dip. Take care not to tear through the bread or your dip will leak through.

Take the other loaf of bread and cube it into 1″ cubes.

Pour the beer cheese into the bread bowl and arrange the cut up bread around the bowl.

Garnish with parsley

Serve immediately or make up to 3 days in advance. Store leftovers in the fridge.

Hot Cocoa

I set up a Hot Cocoa bar Christmas Eve night. I will definatley be doing this again. This Hot Cocoa recipe is meant for a crockpot but I did it on top of the stove and it was good that way as well.  Be careful with your heat or it will burn.

Hot Cocoa

• 1 1/2 cups heavy cream
• 1 can sweetened condensed milk
• 2 cups milk chocolate chips
• 6 cups milk
• 1 tsp vanilla

Stir all ingredients together in your crockpot or until combined on top of the stove. Enjoy!

Crostini with Mushrooms, Prosciutto, and Blue Cheese

I've had the recipe for a while. It was yummy!

Crostini with Mushrooms, Proscuitto, and Blue Cheese

• 3 Tbsp butter
• 1/2 lb shitake mushrooms
• 4 ounces crimini mushrooms, chopped
• 2 garlic cloves, minced
• 1/2 cup whipping cream
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped thinly sliced prosciutto, I used danish bacon
• 18 1/2 inch thinly sliced sourdough baguette

Melt butter in large skillet over medium high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until it melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom mixture into a bowl. (This can be made a day ahead of time and refrigerate)

Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden about 5 minutes. Mound 1 generous tablespoon on each slice. Return to oven and bake about 6 minutes. Sprinkle with chopped parsley.