Tuesday, September 14, 2010

Tasty Tuesday – Parmesan Ranch Chicken & Peach Clafouti

Tasty Tuesday
Welcome to another week of Tasty Tuesday here at The Young'ns!
Please link up your recipe at the bottom of the page. You can post a link to a recipe on your blog or anywhere else. In the title of your link, please leave your name too (especially if it's not a blog post) so I know who it came from :)
Also, feel free to grab my Tasty Tuesday button, it's on the right side, just under my spiffy new tabbed box.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)

Sorry about last week, we were camping the night before and then I completely spaced it! To make up for it, here are two very tasty recipes that I made last night for dinner. Both of them are easy, yet oh-so-tasty!

We’ll start with dessert, because it’s the best part anyway, right? Found this easy and delicious Peach Clafouti recipe this week in blogland. Go visit her, she has tons of recipes and they look delicious!

Peach Clafouti


  • 3 to 3-1/2 cups of peaches, sliced
  • 3 large eggs, at room temperature
  • 1 cup lukewarm milk
  • 2 Tbsp. butter, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3/4 tsp. salt
  • 1/2 cup sugar
  • 3/4 cup flour
  • powdered sugar
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup whipped cream


  • Preheat oven to 450. Butter a 9" round pan, at least 2" deep.
  • Peel and slice peaches and put them in the bottom of the pan. They should form a single layer that pretty much covers the bottom of the pan.
  • In a blender or food processor, combine eggs, milk, butter, extracts, salt, sugar, and flour. Blend until smooth and frothy. Pour the batter over the peaches in the pan.
  • Bake the clafouti on a lower-middle rack of your oven for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes. The top should be light browned. Insert a toothpick into the center that should come out mostly clean.
  • Cool on a rack for at least 10 minutes, (20 is better) before cutting and serving. Dust with powdered sugar, garnish with toasted almonds and whipped cream if desired.

Would have been better with fresh peaches, but frozen from last year worked just fine. I ate the leftovers for breakfast today (only reason there were any leftovers is because hubby is not a fan of peaches, his loss). Sorry, no pictures, we were too busy devouring it :)

For dinner, I made this tasty chicken that I found here with brown rice and steamed broccoli.

Parmesan Ranch Chicken


  • 3/4 c. crushed tortilla chips  (you could also use ritz, corn flakes, breadcrumbs...)
  • 3/4 c. grated Parmesan cheese
  • 1 1oz. package ranch dressing mix (dry)
  • 4-6 boneless, skinless chicken breasts (pound to even thickness)
  • 1/2 c. melted butter


  • In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. Dip chicken in butter, and then roll in cornflake mixture to coat.
  • Place on a greased glass 9x13 casserole dish. Drizzle remaining butter and crumbs over all. Bake, uncovered, @ 375 for 40 minutes. You don't have to drizzle the remaining butter, but at least a little of it... (Butter make EVERYTHING better!)
  • Serve over brown or white rice

Again, no pictures because it was too tasty to wait for that. (Okay, really I forgot. But in my defense, I did have guests over for dinner and I was occupied with getting dinner served)

I would love to see what you’re making! Please leave a link or a comment :)


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