My Top 10 Kitcheny Things

1.  Jane's Krazy Mixed-Up Seasonings "Original Mixed-Up Salt".  I love this rubbed on pork chops, chicken or steak.  It's delicious in veggies, potatoes, etc.  My mom always used this growing up and now I've really come to appreciate it.

2.  Pasta Pot.  I have a cheap one from Target we got as a wedding gift.  It's just a regular oblong pot with a lid that sort of screws on.  The lid has several holes in it so you can drain the pasta with the lid.  I love not having to use a colander.

3.  Rubbermaid Stain Shield Containers.  We have a small set and I refuse to collect or use any other type of containers.  I can't stand a bunch of mismatched lids and containers.    (Probably need to convert to BPA free eventually but for now these will do.)

4.  OXO mixing bowls.  They have non-slip bottoms and handles and a pourable side and are just easy.

5.  Coke Zero.  It's really grown on me and I like it better than Diet Coke now.

6.  Spaghetti Pie.

8 oz. spaghetti, cooked

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

1 lb. ground beef, cooked

2 cups spaghetti sauce

4 oz. shredded mozzarella cheese

Toss cooked spaghetti, Parmesan cheese, and egg.  Place in a 9" pie plate.  Press along bottom and sides to form crust.  Mix meat and sauce.  Spread over noodles and sprinkle with mozzarella cheese.  Bake at 350 degrees for 30 minutes, let stand 5 minutes before cutting.  8 servings. 

I make this every other week...definitely a staple.  Thanks to my sister for this one.

7.  OXO Locking Tongs with Nylon Heads.  Got these as a gift recently from my DH and I'm loving them.  They're perfect for non-stick pans.

8.  Betty Crocker Chocolate Chip Muffin Mix.  Delicious and often BOGO at Publix with a coupon!

9.  Baked-Crisp Parmesan Chicken.

¼ cup extra-virgin olive oil

¼ cup red-wine vinegar

½ teaspoon salt

¼ teaspoon crushed red-pepper flakes

½ teaspoon dried oregano

1 garlic clove, minced

6-8 boneless, skinless chicken breasts 

1 cup fresh breadcrumbs

¼ cup grated Parmesan cheese

2 tablespoons dried parsley

¼ teaspoon ground pepper

1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and garlic in a 9-by-13-inch baking dish.  Add chicken to marinade in dish, turning each piece to coat.  Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.

2. Preheat oven to 400 degrees.  Stir together bread crumbs, cheese, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with foil.  

3. Dredge each chicken breast in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.

4. Bake chicken until breadcrumbs are golden and chicken is cook

ed through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.  

You can estimate the ingredients, depending on the amount of chicken you're cooking.  I make this one all the time too.

10.  Stretch-Tite Plastic Wrap.  The best, hands down.  My mother-in

-law has used this for years and when I tried it at her house I couldn't believe how great it was.  It's fairly inexpensive and lasts forever.  

There you go...my top 10.  If Oprah can do it, so can I.  You just don't get any freebies with me.  I might do some other top 10 lists soon!