Quick Chicken Parmesan (Fine Cooking) 2-1/4 oz. (1/2 cup) unbleached all-purpose flour Freshly ground black pepper 2 large eggs 1-1/2 cups panko breadcrumbs 4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.) Kosher salt 5 Tbs. olive oil 1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater) 4 oz. fresh mozzarella, thinly sliced 1 small yellow onion, chopped 2 medium cloves garlic, finely chopped One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes) 1/4 cup packed fresh basil, chopped (1/2 oz.) Position a rack in the center of the oven and heat the oven to 425F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray. Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere. Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes. Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.

Blueberry Dumplings Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Simple Desserts 1 cup all-purpose flour 1 tablespoon sugar, plus 1 1/2 cups 1 teaspoon baking powder Pinch salt 1/2 cup (1 stick) butter, softened 1/4 cup milk 1 quart fresh or frozen blueberries 2 cups water Vanilla ice cream or fresh cream, for serving Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

I fixed these last night for dinner....they were good, a different twist on the old sloppy joe mix. Everyone here liked them...which is rare to please them all at once! I added chopped olives and cilantro and used ground turkey. Taco Joes Recipe: 1 pound ground beef 1 8 ounce can tomato sauce 1 cup salsa 1 ounce package taco seasoning 1 cup finely shredded cheddar cheese 1 package of 8 hamburger buns Brown ground beef in skillet. 2. With a slotted spoon transfer beef to plate covered with several layers of paper towels to absorb excess grease. 3. In a large saucepan mix together tomato sauce, salsa, and taco seasoning. Cook over medium heat for 5 minutes. 4. Add beef to saucepan and cook for another 5 minutes. 5. Prepare the sandwiches. Top meat with 1 tablespoon cheese. Yield: 8 sandwiches

OJ, I'm up most days by 4:30 am to see DH off to work. I make his coffee, then do my Recipe of the day. It isn't long after he's out the door that I'm back in bed though. LOL! Laurel