Cornflake Chicken

3-4 chicken breasts
4-5 cups cornflakes cereal, crushed
1/4 cup butter, melted (or more if you need)

I cut my chicken breasts in half so that they are thinner but this isn't necessary. Crush the cornflakes in a ziploc bag with a rolling pin, then coat the chicken. If they don't stick too well, just sprinkle more on top. Place on a baking sheet lined with parchment paper and drizzle with the melted butter. Bake 35 minutes at 425, or up to an hour for whole chicken breasts. Watch the cornflakes as they will burn eventually.

Chicken Noodle Soup

2 carrots, peeled and chopped

chopped onions

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. thyme

1 tsp. parsley

pepper

1-2 chicken breasts

6 cups chicken broth

1/2 pkg. egg noodles (half of a 340 g package, about 170 g)

 

Saute the carrots and onions in oil, add the spices and cook 1 minute. Add the chicken broth and the whole chicken breasts. Simmer covered for 15 minutes until the chicken is cooked through. Remove the chicken and shred or cut it up. Add the egg noodles to the soup and simmer covered 8 minutes until done. Add the cup up chicken back in and serve.

Stir-fried Cabbage

This is what you do when you have part of a cabbage sitting in your fridge and don't know what to do with it. You turn it into a side dish.

Chop cabbage into small pieces and stir-fry in oil or butter for about 15-20 minutes or until cooked through. Sprinkle generously with salt and pepper and serve.

Works well with green or purple cabbage.

Blueberry Cream Muffins

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh or frozen blueberries or saskatoons

Beat eggs, gradually add sugar. Slowly pour in oil and vanilla while mixing. Combine dry ingredients and add alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes. Makes 2 dozen.

Never Fail Brownies

1/2 cup margarine
1 cup white sugar
2 eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup flour
1/2 cup cocoa
1/2 cup nuts (optional)

Blend ingredients well in order given. Spread in an 8x8 inch greased baking pan (or line with foil for easy clean-up). Bake at 350 for 20 minutes or until just done. Do not overbake.

This recipe doubles nicely into a 9x13 pan but may take longer to bake.

For very easy icing, sprinkle the brownie with chocolate chips when you take it out of the oven, then spread with a knife once they are warm and soft enough to spread.

Buttered Egg Noodles (& Chicken Kiev)

When we got married, the meal at our reception was Chicken Kiev and buttered egg noodles. It was really good and I've always wanted to re-create it at home. I finally figured out how to do it!

Step 1: Buy pre-made frozen chicken kiev. Yup, I didn't even attempt to make it from scratch.

Step 2: Make buttered egg noodles. That's where this recipe comes in. I got it online somewhere and modified it to suit us. It's really good, really fast and easy!

Ingredients:

1 package broad egg noodles (340 g)
3 1/4 cups chicken broth (I use water + chicken bouillon)
1/4 cup butter

Bring the chicken broth and butter to a boil. Add the egg noodles and cook covered for about 8 minutes, or until the noodles are done and the liquid has all been absorbed. The original recipe calls for an additional 1/4 cup of butter to be stirred into the noodles at the end, but I've deemed this unnecessary. It makes the noodles greasier but doesn't really add to the flavour. I do however give it a sprinkle of parsley on top before serving.

Red River Cereal in the Slow Cooker

3 cups water
1 cup Red River cereal
sprinkle of salt

Cook on low for two to three hours, then turn slow cooker off and let it cool off. Refrigerate and reheat in the mornings in the microwave.