Miss Robbie’s Favorite Chicken Rollatini

Miss Robbie's Favorite Chicken Rollatini


  • 6 skinless, boneless chicken breast halves

  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
  3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
  4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Lemon Pepper Chicken Made By Miss Robbie

Lemon Pepper Chicken Made By Miss Robbie


  • 6 skinless, boneless chicken breast halves

  • 1 teaspoon lemon pepper
  • 1 pinch garlic powder
  • 1 teaspoon onion powder


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a lightly greased 9×13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
  3. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Mr.Tim’s Hot Favorite Citrus Marinated Chicken


2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Kosher salt
Freshly ground black pepper
1/4 to 1/3 cup vegetable oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Few dashes cayenne pepper
10 sprigs fresh thyme


Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.

Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

Sour Cream Chicken Enchiladas Shared By Miss Robbie

Sour Cream Chicken Enchiladas Shared By Miss Robbie


  • 12 corn tortillas
  • 3 chicken breasts
  • 1 can diced tomatoes and green chiles (Rotel)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • sea salt, cumin, paprika, garlic powder (to taste)
  • 1 cup grated cheddar cheese


  1. Broil chicken breasts (or boil in chicken broth) til done.  Trim any fat.
  2. While still hot, shred chicken.  (Click here for a very easy method to shred chicken.)
  3. Pour juice from Rotel into bowl and set aside.
  4. Pour about half of the can of Rotel (or all if you wish), some salt and paprika (to taste) into shredded chicken and stir together.
  5. Steam tortillas so that they are soft and don’t break when you roll them. (Easy method:  wrap stack in paper towel, and heat in microwave for 30 seconds or so.)  Set aside.
  6. To make enchilada sauce, melt butter in saucepan over medium heat.  Stir in flour.  Continue stirring until thick and bubbly.  Stir in 2 cups chicken broth, and remove from heat.  Pour into bowl with juice from Rotel. Whisk in sour cream, cumin, and a bit of garlic powder (about 1/2 teaspoon or so of each).  For added flavor, add a bit of jalapeño juice if you’d like.
  7. To assemble enchiladas, place big spoonful of sauce into pan.  Next, fill each tortilla with chicken mixture, then roll up and place in pan.  (You can add a bit of grated cheese to the mixture if you prefer.)  Cover all enchiladas in sauce, sprinkle with cheese.
  8. Cover pan with foil, then bake at 375° for 15 or 20 minutes or until bubbly.  Remove foil last few minutes of cooking time.
  9. Serve with your favorite rice and beans.

Lemon Chicken by Miss Robbie

 Lemon Chicken by Miss Robbie


      3 pounds skinless, boneless chicken breast meat

  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups vegetable oil
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/3 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 lemon, sliced
  • 2 tablespoons vegetable oil


  1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  2. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
  3. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Miss Robbie’s Favorite Classic Chicken Paprika

Miss Robbie's Favorite  Classic Chicken Paprika


  • 1/2 cup flour
  • 3 tablespoons Hungarian paprika (preferably Szeged)
  • salt
  • pepper
  • chicken piece (breasts, legs, or thighs, with bones)
  • 3 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 cups chicken broth
  • 1 cup sour cream


  1. Combine flour, 2 tbsp paprika, salt and pepper.
  2. Dredge chicken pieces in flour mixture.
  3. Reserve left over flour.
  4. Add oil to large dutch oven.
  5. Heat oil over medium high heat.
  6. Add chicken and brown on both sides, about 10 minutes.
  7. Remove chicken from pot.
  8. Add little oil to pot (if bottom appears to be too dry).
  9. Add onion, red pepper, 1 tbsp paprika, and salt.
  10. Saute until onion is tender, about 2 minutes.
  11. Return chicken to pot, and add enough chicken broth to cover.
  12. Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
  13. Remove from heat and let paprikash cool down.
  14. Combine reserved flour and 1/2 cup sour cream.
  15. Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
  16. Add mixture to pot, stirring constantly.
  17. Simmer 5 minutes.
  18. Let cool down again and add remaining sour cream, stirring constantly.
  19. Sauce should be a very pale orange color (almost white).
  20. Cook about 1 minute until heated.
  21. serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

Barbecued lime and mint chicken skewers By Sweetie Pie’s

Barbecued lime and mint chicken skewers By Mr.Tim

  • Ingredients
  • Chicken:$
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon crushed black pepper corns
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces Cooking spray
  • Mint sauce:
  • 2 (1 1/2-ounce) slices white bread $
  • 3/4 cup packed fresh mint leaves (about 3/4 ounce)
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 cup water
  • Preparation

    1. To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning bag occasionally. Remove chicken from bag; discard marinade.
    2. Prepare grill.
    3. Thread chicken pieces onto 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until chicken is done, turning frequently.
    4. To prepare mint sauce, place bread slices in a food processor, and pulse until coarsely crumbled. Add mint, olive oil, white wine vinegar, 1/2 teaspoon salt, and 2 garlic cloves; pulse until combined. With processor on, slowly pour water through food chute, and process until smooth and well blended.

Miss Robbie Make Pasta Puttanesca


1 pound dried spaghetti, spaghettini, or linguine

5 garlic cloves, forced through garlic press (or use pre-minced, from the jar-much easier)

2 teaspoons anchovy paste

1/2 teaspoon hot red-pepper flakes

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup extra-virgin olive oil

1 28-ounce can whole tomatoes in juice (preferably Italian)

1/2 cup pitted Kalamata olives

2 tablespoons drained capers

Pinch of sugar (optional)

3/4 cup coarsely chopped basil

Fresh Parmesan cheese, grated (optional, but, seriously worth it)



1. Cook spaghetti in a pasta pot of boiling salted water according to package directions.

2. While pasta is boiling, heat oil in a large sauté pan on medium-high heat until shimmering.

3.  Add garlic, anchovy pasta, red-pepper flakes, salt, and pepper to pan and cook until fragrant and pale golden, stirring occasionally, about 2 minutes.

4.  Meanwhile, puree the tomatoes with their juices in a blender.

5. Add the tomato puree, olives, and capers to the sauté pan and simmer, stirring occasionally, until the pasta is ready.  Stir in the sugar, if using.

6.  Drain the pasta and add it to the sauce.

7.  Simmer, stirring and tossing the pasta with tongs, until heated through, about 2 minutes.

8.  Sprinkle with basil and Parmesan (if using).


Mr.Tim’s Favorite Chicken Tostadas

Mr.Tim's Favorite  Chicken Tostadas
  • 2 pounds boneless skinless chicken breasts
  • ½ cup Italian dressing
  • 4 cloves garlic, minced
  • ½ Tbls chili powder
  • ½ Tbls ground cumin
  • 1 (1oz) packet Ranch Dressing Mix
  • ½ cup water (I forgot this part)
  • Tostada shells (prepackaged or corn tortillas crisped in the oven)
  • Lettuce
  • Tomato
  • Black Olives
  • Cheese
  • Refried Beans
  • Salsa
  • Guacamole
  1. Combine everything but the chicken in the bottom of a slow cooker. Mix until well combined. Add chicken, tossing to coat. Cook on low for 7-8 hours.
  2. Once the chicken is cooked, use 2 forks to shred the meat. Add back to slow cooker, and mix with all the juices.
  3. Preheat oven to 350 degrees. Heat tostada shells for 2 minutes per side.
  4. Top each tostada shell with desired toppings.

Sweet Potato Gnocchi with Gouda Cheese Sauce By Mr.Tim

Sweet Potato Gnocchi with Gouda Cheese Sauce By Mr.Tim


  • 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
  • 6-ounces fresh ricotta cheese
  • 1/2 cup finely grated Parmesan cheese
  • 1 tablespoons (packed) golden brown sugar
  • 1 teaspoons plus 1 tablespoons salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1 3/4 cups (about) all purpose flour

Sauce (makes 2 cups)

  • 2 cups milk, heated,
  • 1/4 onion
  • 2 cloves garlic
  • 3 sage leaves
  • Salt and freshly ground white pepper, to taste
  • 3 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1 cup Gouda cheese, shredded


Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 1 1/2 cup to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 3 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 1 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)


In a small sauce pot combine milk, onion, garlic and sage.  Place over medium heat and heat tiny bubbles appear around the edges of the pan, about 5 minutes.  Do not boil. Remove pan from heat and let stand for 10 minutes.  Remove and discard onion, garlic and sage leaves.  Cover to keep warm.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.

Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it.  Pass your finger through the sauce on the back of the spoon, it should leave a clean track.

Strain the sauce into an clean saucepan.  Whisk in 1 cup of shredded Gouda cheese.  Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth.  Season with salt and pepper to taste.