Parmesan Ranch Chicken

This is Karena's favorite food. She actually let John pull her very loose tooth just for seconds of this chicken. I adapted it from this recipe.

Parmesan Ranch Chicken

Boneless, skinless Chicken Thighs (I usually have enough for 1 1/2 for everyone. Also, if you have bone-in, skin on that's fine, too. Just take the skin off first.)
1 cup Ranch Dressing
1 cup Bread Crumbs
1/4 cup Parmesan Cheese
1 1/2 tsp Adobo seasoning (It is a spice blend found in the Mexican food section. You can also just use a combination of Salt, Pepper, and Garlic)

Preheat oven to 425° F.

On a pie plate mix together breadcrumbs, Parmesan cheese, and seasonings. Pour ranch dressing onto another pie plate. Dip each chicken thigh into the dressing and then into the seasoned breadcrumb mixture. Place on a foil lined cookie sheet and repeat until you have all of the chicken thighs on the cookie sheet. Place in 425° F oven and bake for 30 minutes or until cooked through.

Enjoy!

I like to serve this with a salad and steamed broccoli.

Spicy Black Bean Soup

From Taste of Home magazine, April/May 2010, with additions by Brady. We ate it with cornbread and it was delicious, also good with tortilla chips!
Spicy Black Bean Soup

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalepeno pepper, seeded and minced
2 Tbsp. olive oil
3 garlic cloves, minced
3 cans (15 oz each) black beans, rinsed and drained
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles
dash cumin
dash salt
1 Tbsp. lime juice
2 Tbsp. minced fresh cilantro
1/4 cup shredded cheddar cheese
1/2 cup fat-free sour cream (optional)

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.

Stir in the beans, broth, tomatoes, chopped green chilies, cumin, salt, and lime juice. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro, cook 5 minutes longer.

Remove from heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with cheese and sour cream.

*Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat, 4 mg cholesterol, 667 mg sodium, 23 carbohydtrate, 5 g fiber, and 7 g protein.

Instructions to Authors-What this Blog is about

What this is all about:

We are" foodies." See: http://en.wikipedia.org/wiki/Foodie for more information on what that means. It is different than a food snob, although we have been accused of that before. We love trying new recipes and try to avoid doing the same old thing every time. We hear from many friends and family about great new recipes that they have tried that they loved. We also remember great recipes our moms' made for us when we were young, but always have to call them up to get those recipes.

So here is our plea to share recipes with us. We'll share recipes as well. So we encourage you to check out each post and EAT THIS!