Pilaf - Mom's (Carola's) version

Pilaf

Carola Shehan

1 cup Vermicelli (break into small pieces)

1 cup uncooked long grain rice

1/4 cup butter

3 cups chicken broth (or 3 cups water and 3 bouillon cubes)

½ - 1 teaspoon salt

 

Melt butter in pan. Add Vermicelli (broken into small pieces) and brown. Add rice and broth. Stir until thoroughly mixed. Cover with a tight lid and simmer without stirring, until all moisture is absorbed (approximately 15 minutes). Do not lift cover or stir. Remove pan from heat. Stir and it’s ready to serve.

 Serves 4-6

 Feel free to kick it up a notch………add garlic (fresh or powdered), pepper, or diced bell pepper.

 

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Parmesan Crusted Chicken

Parmesan Crusted Chicken

Carola Shehan ~ 2014

(got this recipe from Best Foods. First time I made it my granddaughter, Megan was very skeptical of mayo on chicken?!  No way!.  Boy was she surprised! She loved it! Very juicy)

½ cup Mayonnaise

¼ cup Parmesan cheese

4 chicken breast halves

4 TBLS. Italian Seasoned bread crumbs

Combine mayo with cheese.

Arrange chicken on baking sheet.

Tope with mayonnaise mixture.

Sprinkle with bread crumbs.

Bake 20 minutes at 425°

 I never buy Italian seasoned bread crumbs.  I make my own bread crumbs. I take unused or stale bread and put thru the blender. I keep them in the freezer. Take out what you need.  Add some Italian seasoning and there you go!

Goes great with Pilaf and a green salad. Quick and easy dinner.

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