A Couple of Recipes...

7 Layer Mexican Dip and Easy Chicken Parmesan

I have had success with a dip that I generally bring to parties. I have seen it several different ways but these are my favorite ingredients. A few have asked for it since the New Year's Eve party so I thought I would just share it here.


*photo courtesy of johnstonevinblanc...mine is actually a prettier presentation :)

7 Layer Mexican Dip

I will tell you my portions but if you like your layers thinner you can adjust the amounts.

can of refried beans (lg can or two regular)

container of guacamole or avocado dip(around 12 oz.)

container of sour cream (around 12 oz.)

packet of taco seasoning(whole packet)

shredded cheese(about a standard package)

chopped tomatoes(about 3 medium)

black olives(a small can sliced or chopped)

• You spread the refried beans in a 13X9 dish as the bottom layer.
• Then you layer your guacamole/avocado dip.
• Then your sour cream layer.
• Next sprinkle your taco seasoning.
• Then generously use your shredded cheese.
• Followed by tomatoes
• And then top with black olives.

Add some tortilla chips or Frito's...delicious! You can delete or add any number of ingredients here. I have seen lettuce, green onions, cheese sauce, and hot sauce all used in this recipe. It is all up to what your family or friends enjoy.

Now for this chicken Parmesan recipe. It was so good my entire family ate it all and said yes to a remake. For all 6 of us to be in agreement...well, that is a pretty big deal. This is super simple and so much cheaper than an Italian restaurant.

*photo courtesy of foodnetwork

Chicken Parmesan
Again, I will use my amounts but you can adjust any of these.

• 4 large bl/sl chicken breast (butterfly-cut into two fillets-pound)
• 1 2lb + spaghetti sauce (we prefer Ragu chunky tomato, garlic & onion)
• milk
• 2 cups Italian bread crumbs
• 1/4 cup flour
• 1/2 cup Parmesan
• 1/4 cup olive oil (takes me more when I change the oil in between)
• shredded mozzarella (a standard package)

• Combine the flour, bread crumbs, and Parmesan.
• Dip the chicken breast into the dry mixture, then drag through milk quickly and redip into the dry mixture.
• Fry the breast in olive oil for 2.5 minutes per side. I used a cookie cooling trey to let them drain over paper towels to remain crispy.
• In a 9X13 pan spread a little bit of the spaghetti sauce.
• Place chicken breast on top of layer, then pour the remainder of sauce over the top of breast.
• I then took the shredded mozzarella and placed generously over each breast but didn't waste it in the empty spaces.
• Bake at 350 degrees for 25 minutes or until bubbly.

I used 4 huge breast which made 8 nice sized pounded breast. It took me two 13X9 pans but after lunch the next day none was left :) If you like a less sweet spaghetti sauce use your favorite. I also changed my olive oil if the left over dry mixture started turning dark. I don't like that burnt taste that happens when the dry mixture left in the olive oil sticks to the fresh pieces.

Angie, any chances on you sharing your schnitzel recipe?

Better yet, if you have an easy recipe that doesn't cost a fortune how bout you share it, either in a comment here or leave a comment telling me you have posted it on your blog...Jan, Julie, Mom, Bambi...anyone???