Sunday, February 28, 2010

Yoder's Country Market and Last Night's Dinner















So, I had some friends over last night for dinner, and made an easy meal and the recipes were requested. I've posted a painting of Bulls Gap, Tennessee where yes, my Jeep crossed right where that truck is traveling, and the hotel is still there. The hotel, originally The Smith Hotel built in late 1800s and then later bought and renamed to Gilleys Hotel, looked abandoned and in need of repair, however I understand it was recently donated to the Bulls Gap Railroad Museum and they're raising money to renovate it. So if you're in there area, stop by and pay an upfront admission to City Hall, donating to a good cause in tourism and preservation. Anyway, what does that have to do with dinner recipes?

Well, I stopped at Yoder's Country Market in Bulls Gap, one of several Amish stores throughout Tennessee, known for their country ham, cheeses, breads, jams and jellies and so much more. They had every type of spice and flour imaginable, as well as homemade pasta. I bought the tomato-basil whole-wheat pasta (brother of mine - it was cholestrol free).

So here's the menu...

Parmesan Chicken
1/2 cup all-purpose flor
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts

Preheat oven to 400 degrees. In 13" x 9" baking pan, melt butter in oven. Meanwhile, mix all ingredients except milk and chicken in a bowl. Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter than place skin side up in pan. Bake at 45-50 minutes or until chicken is tender and golden brown.

Parmesan Noodles
9 ozs. wide egg noodles (I used the Tomato-Basil noodles from Yoder's Country Market)
3 T butter
Seasoned salt to taste
3 T sour cream
1/2-cup Parmesan cheese (grated)

Cook noodles in boiling water until tender. Drain and return to saucepan. Add butter and seasoned salt, stirring until butter melts. Add sour cream and Parmesan cheese, stirring to combine.

Cranberry & Feta Cheese Salad
Lettuce (I used butter leaf and romaine mixture)
Dried cranberries (handful, whatever)
Small tub of feta cheese
Crispy French Onion - (handful, whatever)
Maple Grove Farms of Vermont Fat Free Balsamic Vinaigrette (only 5 calories; love this stuff)
Peanut Butter Striped Delight
I'll just give you the link for this one...
Enjoy,
Jennifer



1 comment:

JoRita Justice said...

Hey Jennifer ~ It's JoRita Justice! I like your blog and you look Great! Sounds like you're doing swell too.

I'm most excited about the new Discover TN Trail & Byways project which is how I found you. What is your role in all this?

Did you ever work with IMAGEN exhibit & graphics while you were with Gaylord? I went to work for them in April. We specialize in Museum & Showroom displays too! I'd love to speak to you soon to see how we may partner together. I really love our state and want to help brand it anyway I can. I love GREEN technology and working with many companies using more sustainable solutions. Can't wait to catch up! What's the best number to reach you? Here's mine: w-885.1355, c-504-6622

I love your recipes too! talk soon, JoRita