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The CR Cook Book

Zach Caldwell

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20 mins
20 mins
40 mins
Serves: 4-6
  • 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  • 1/3 cup flour
  • 1 cup panko*
  • 1 cup parmesan cheese, separated
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 3-4 lemons
  • 1 tablespoon minced garlic
  • 1 stick (1/2 cup) melted butter, separated
  • 1 tablespoon lemon pepper seasoning
  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Optional: fresh parsley, 1 lemon for topping
  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  2. Grab three bowls. Add the flour to one bowl.
  3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
  4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
  5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
  6. Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
  7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
  8. Bake in preheated oven for 10 minutes and remove.
  9. Flip the tenders to the other side.
  10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
  11. If desired place lemon slices over the chicken (optional)
  12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
  13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
  14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
  15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.
Edited by Shayn059
to add something
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Rainbow Brownies

Because... well... you know.


Ingredients -



6-8 oz white chocolate chips


2 eggs


1 cup flour


6 tablespoons butter


¼ cup sugar


Food coloring


Splash of vanilla extract


½ cup chopped nuts (optional, walnuts and/or almonds work well)


Step One - Preheat oven to 350°.  Grease and flour a 8x8 baking pan.  

Step Two - Double boil chips with butter.  Remove from heat when melted and let cool to room temperature.  Keep mixing to keep mixture loose. in well.

Step Three - Add ¼ cup sugar and two eggs, mix until smooth.  Add 1 cup of flour and generous splash of vanilla. Mix in chopped nuts (optional).

Step Four - Separate the batter into as many colors as you want.  Mix colors to taste.  Pour one at a time.  If you want, you can use a fork or chopstick to swirl the colors once in the ban, but don’t swirl too much (to keep the colors from turning to mud).

Step Five - Bake at 350°  for 30 minutes.  Toothpick comes out clean.  Allow to cool completely before cutting.


Edited by D'Artagnon
spelun erorrs
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Banana Bread

1 stick of butter, room temperature

¾ Cup Sugar

2 Eggs

1 Cup All Purpose Flour

1 teaspoon Baking Soda

½ teaspoon Salt

1 cup Whole wheat flour

3 Large ripe bananas, mashed

1 teaspoon Vanilla

½ Cup Shelled walnuts, coarsely chopped

Preheat oven 350, grease 9”x5”x3” bread pan.  Cream butter & sugar till light and fluffy.  Add eggs one at a time, beating well after each addition.  Sift all purpose flour, baking soda & salt together, stir in whole wheat flour & add to creamed mixture, mixing well.  Fold in bananas, vanilla & walnuts.  Pour mixture into pan, bake 50 to 60 minutes or till cake tester comes out clean – cool in pan 10 minutes, then on rack.

Makes one loaf


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Okay, this is a really simple snack that's (healthy?) Well, debatably... Berries and Cream for Adults.


Grab some of your favorite assorted berries.. I used straw berries, cut up and with the little green part on top removed. Put them in a bowl and pour some Bailey's Irish Cream over them.

(For those that don't consume alcohol, they also have a brand of coffee creamer that's non alcoholic.)

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Mozzarella Stuffed Meatballs.
Mozzarella Stuffed Meatballs Recipe



1 lb
ground beef
1 lb
ground pork or mild italian sausage
1 c
1 Tbsp
italian seasoning
3 clove
garlic (minced)
1 tsp
1/2 tsp
1/2 lb
mozzarella, cut into cubes
olive oil
1 jar(s)
marinara sauce (or homemade sauce)


In a large bowl mix ingredients from the beef through pepper. Form into 2" balls.
Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or in a sub roll!!!
I tried this and everyone loved it. 
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Foolproof Pizza sauce:

2 tablespoons olive oil
1 tablespoon butter
1⁄2 cup onion, finely chopped
1⁄4 cup celery, finely chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
1⁄4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seed crushed

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.

Add tomato sauce and tomato paste and stir until smooth.

Add remaining ingredients and bring to slow simmer. If you have fresh basil and oregano, use these instead of the dried stuff.

Simmer for 30-60 minutes (or not at all depending on your taste and time frame).

Remove the bay leaf and spread the sauce on your prepared pizza dough.

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Cloud Nine Coffee

1/2 ounce Baileys Irish Cream

1/2 ounce Frangelico

1/2 ounce Amereto

1/2 ounce Khalua

6 ounce fresh hot coffee

whipped cream

cinnamon or nutmeg

add Baileys, Frangelico, Amereto, Khalua to coffee top with whipped cream and sprinkle with cinnamon or nutmeg

It goes down super smooth so remember its two full shots of booze in each mug. Great for an after dinner coffee or a cold snowy afternoon.

Would make a great compliment to D'Artagnon's Banana Bread or Brownies.

Edited by ken barber
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Healthy Bakery Style Chocolate Chip Muffins


Healthy Bakery Style Chocolate Chip Muffins

Rating: 5

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: According to the calorie counter I used these came


Bakery Style Chocolate Chip Muffins made healthy! This recipe is made without sugar, butter, or gluten!


  • 2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder)
  • 1/2 cup mini chocolate chips
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • Pinch ground ginger (optional)
  • 1/2 teaspoon salt
  • 2/3 cup maple syrup
  • 2 large eggs, room temperature
  • 1/3 cup coconut oil, olive oil, OR unsalted butter, melted
  • 1 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk


  1. Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
  2. In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
  3. Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.


To make these nut free you may use soy or cow's milk in place of the almond milk. If you are gluten intolerant please make sure all of your ingredients are labeled gluten-free (including baking powder/baking soda/etc.) I am not claiming this recipe is low-calorie, however it is comprised of healthy ingredients and is much lower in calories than store bought muffins and many other muffin recipes.

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The perfect baked omelette. 

1/4 lb of smoked turkey chopped small

1/4 Swiss cheese shredded

1 bunch fresh scallions

6 large eggs

1/2 cup heavy cream

garlic (I use fresh and crush to cloves)



blanch chopped scallions in 2 tbs of water in the micro for 1 min. Drain off excess water add chopped turkey, cheese garlic salt and pepper set aside 

in a separate bowl beat eggs with cream  add meat, cheese and seasoning mixture stir well

pour into lightly oiled 8 inch round pie pan

bake at 375 for 30-40 or until center is set  (use a toothpick If it comes out clean it's done)

you can substitute the meats and cheeses with any you like also fresh spinach in place of the scallions is a good sub

i will post a pick as soon as it comes out of the oven  


Edited by ken barber
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  • 1 month later...

Here are 3 basic recipes: 






2 Pounds frozen hash brown potatoes

1 Pound bulk 'country' sausage*

3/4 Cup melted margarine

1/2 Cup chopped onion

1 tsp. salt

1/4 tsp. pepper

1 Can 'Cream of Chicken' soup**

1 Pint sour cream

2 Cups grated 'horseradish' White Cheddar cheese***

2 Cups crushed cornflakes




1) Defrost potatoes.

2) Brown crumbled Sausage, drain fat, set aside.

3) In large bowl, combine the potatoes, 1/2 cup melted margarine, salt, pepper, onion, soup, sour cream, and cheese.

4) In a buttered 13" X 9" baking pan, use a portion of the potato mixture to evenly cover the bottom of the pan, layer the sausage, then layer the remaining potato mixture.

5) Mix crushed cornflakes with 3 Tbls. melted margarine.  Then sprinkle over mixture.

6) Bake uncovered at 350 deg. F for 1 hour.


(*) The bulk 'country' sausage can be replaced by any 'ground' meat.

(**)  'Cream of Mushroom' soup can be substituted.

(***)  If you can not find 'Horseradish' White Cheddar Cheese, use 'Plain' White Cheddar Cheese and mix 3 heaping tsp. of 'creamy' horseradish into the Sour Cream.


I hope that you enjoy this dish.  Even I, who does not like 'Cheese' and 'Sour Cream', will eat this and LIKE it.



Gordon’s German Pancake Recipe

© May 25, 2000



(For 2 Pancakes)


1 Electric Blender

2 9” Pie tins/plates

6 Whole Eggs

6 Tablespoons Butter/Margarine

1 teaspoon Salt

1      "      Sugar

1      "      Vanilla

1 Cup Milk

1  "   Flour (All Purpose)



(Makes 2 Pancakes)


1)  Pre-Heat Oven to 400 ° F.

2)  Melt 3 Tablespoons of Butter/Margarine into two (2), 9 inch pie tins/plates.

3)  In a Blender; using the “Whip” setting.  Add...

          A)  The 6 Whole Eggs.

          B) Add Salt, Sugar, and Vanilla.

          C)  Add Milk.

4)  Whip till mixed.

5)  SLOWLY... SLOWLY!!  Tap in Flour to Blender as it is whipping the mixture.  THIS IS THE SECRET OF THIS RECIPE.  TOO fast, and it will be LUMPY soo... take it... SLOW!!!

6)  Whip Mixture for 2 minutes

7)  Pour 1/2 of mixture into each (Warm) Pie tin/plate.

8)  Bake at 350°F  -  400°F (depending on how your oven is...) for 20 minutes.

9)  Remove and serve when pancakes are fully puffed up and golden brown.

10)  Top with your favorite toppings, i.e., Jam, Syrupy, Fresh Fruit, or Powered Sugar.  Then topped with Wipped Cream, if you like.


I hope that you like this as much as I have over the years...

I KNOW it is NOT 'PC' health wise these days, but you only live once and if you have Kids they will just LOVE THEM!!!!

PS:  If you make them let me know how you did and if you like them...  Plus what is your favorite TOPPINGS??????










6 - Strips of bacon, Diced

1 - Medium Onion, Chopped

5 - Large Potatoes, Peeled and Diced Small

4 - Cups Chicken Broth

4 - Cups Milk

Salt & Pepper – to taste

1 - PKG (3 TBS) Powdered Ranch Dressing Mix

1 - Cup Sour Cream

3 - TBS Flour



1)    Fry Bacon until crisp, set aside.

2)    Fry Onion in Bacon grease until sort, add potatoes and broth.  Cover and simmer until potatoes are tender.

3)    Mash about 1/2 of the potatoes in the pot to help thicken soup.

4)    Add milk, salt and pepper, and 'Ranch Dressing Mix'.  Heat through. Return bacon to pot and remove from heat.

5)    Whisk together the sour cream and flour.

6)    Sit sour cream mixture into the soup.  Heat thoroughly but do not boil as sour cream will separate.

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