Menus and Party Planning
Menus and Party Planning
Daily Delight
Daily Delight





3 eggs, beaten

6 chicken cutlets

1 cup bread crumbs

1/2 cup grated parmesan cheese

1 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons garlic powder

2 tablespoons vegetable oil

1 cup of your favorite spaghetti sauce

6 thin slices of mozzarella cheese

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2 tablespoons vegetable oil

1 small onion chopped

1 pound ground beef (or 4 chicken breasts diced, or exclude the meat for a vegetarian version)

1 teaspoon garlic powder

1 teaspoon black pepper

2 teaspoons salt

1/2 cup milk

2 cups grated cheddar cheese

5 cups tortilla chips

1 medium tomato chopped

1/3 cup sliced green onion (scallion)

1/3 cup sliced pitted ripe olives

1 jalapeno pepper sliced (if you want it very spicy)

1/2 cup chunky salsa





20 chicken wing pieces

6 cups vegetable shortening or frying oil

SERVINGS: 4 mini pizzas or 16 pizza wedges



2/3 cup shredded smoked chicken 

1 (4-ounce) can Diced Green Chiles

1/2 cup shredded cheddar cheese 

1/2 cup shredded Monterey Jack cheese 

1/4 cup sliced green onions

4 (6 to 7-inch) pita breads 

2 teaspoons vegetable oil

2/3 cup mild Salsa




Preheat oven to 400°F.


Combine chicken, chiles, cheddar cheese, Monterey Jack cheese and green onions in medium bowl.


I have made this dish so many times. It is one of my personal favorite.  What do you think? Do you find this dish kid friendly, as well as tasty and delicious?





1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon minced fresh ginger, or 2 teaspoons ground ginger

2 tablespoons corn starch

1/2 cup chicken broth

2 teaspoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 cup sliced mushrooms

1 cup sliced snow peas

W small red pepper, cut in thin strips

4 green onions, cut into 1-inch pieces

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I love this salad because not only is it healthy, but it is absolutely delicious! The fresh salad mixed with the freshly chopped chicken make this easy recipe all the more enticing. 


Have you made this dish? Do you recommend it? 






1 boneless, skinless chicken breast half

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

Oil for frying

2 cups chopped romaine lettuce

1 cup red cabbage

1/2 carrot, julienned or shredded

This dish is quick and easy to make. It is kid friendly, so there won't be any arguing at the dinner table. 


I will also let you in on a little secret. The ingredient that keeps the chicken super moist is the mayonnaise. This goes great with honey mustard dipping sauce.





¾ cup panko (Japanese breadcrumbs) or other plain dray breadcrumbs

1 teaspoon thyme

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons mayonnaise

1 tablespoon Honey Dijon mustard

4 boneless, skinless chicken breasts – sliced into 2 inch nuggets

1 tablespoon vegetable oil




On a plate, combine the breadcrumbs, thyme, salt and pepper. In a bowl mix together the mayonnaise and the mustard.


This dish is slightly different than the original Chicken Cordon Blue I. The main difference from this than the original is it does not include white wine or cream sauce and includes bread crumbs.





6 boneless, skinless chicken breast halves

¼ teaspoon pepper

½ teaspoon salt

6 slices Swiss cheese (or provolone cheese)

6 slices ham

2 beaten eggs

8 tablespoons bread crumbs

1 teaspoon paprika

6 tablespoons butter or margarine

12 wooden toothpicks




Pound the chicken breasts between two sheets of wax paper to make them thin.


Season the chicken with salt and pepper to taste.

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4 skinless, boneless chicken breast halves

1/2 cup lemon juice

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/2 teaspoon salt to taste

2 teaspoons dried parsley




Preheat grill to medium heat.


Lightly oil the grill grate.

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1 chicken, about 4 pounds, halved or quartered

1 clove garlic, mashed and minced

1 tablespoon butter salt and pepper, to taste

1 1/2 to 2 pounds potatoes, cut in 1-inch chunks

4 to 6 carrots, cut in 2-inch pieces

3 to 4 celery stalks, cut in 2-inch pieces

2 tablespoons olive oil

1 cup chicken broth




Heat oven to 425F degrees.


Lightly oil a roasting pan.

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