Chicken in Lemon Butter Sauce

Apparently I am on the once a month blogging plan. :)

I still cook. Often. And I even try new recipes occasionally. I just rarely have time to sit down and write.

However, this is a recipe I want to remember. I have made it a couple times now.  It is fairly easy to make and is quite tasty.

Chicken in Lemon Butter Sauce.  Yum.

Ingredients:
8 bone-in chicken thighs (I have also used boneless chicken breast or tenders, depending on what I have on hand)

1 Tbsp smoked paprika (optional...we don' use this)

Kosher salt and black pepper to taste

3 Tbsp unsalted butter, divided (I have used salted without issue)

3 cloves of garlic, minced

1 cup chicken broth


1/2 cup heavy cream

1/4 cup grated Parmesan (fresh is best)

juice of 1 lemon (or a splash of lemon juice if you don't have any lemons on hand)

1 tsp dried thyme

2 cups baby spinach, chopped (optional...I leave out. We will eat spinach in a salad, not cooked)


Directions:
Pre-heat oven to 400.

Season chicken with salt, pepper, and paprika to taste.

Melt 2 Tbsp butter in an oven-proof skillet (I highly recommend cast iron) on medium high heat.  Brown chicken on both sides for a few minutes.  Set chicken aside.

Add remaining Tbsp butter and garlic. Cook for a minute or two, browning garlic.  Then add heavy cream, chicken broth, Parmesan, lemon juice, and thyme.  Bring to a boil.

At this point, you may add spinach if you are using it.  Cook a few minutes until it is wilted and the sauce has thickened.

Add chicken back to skillet.

Bake in oven for about 25 minutes.

We ate ours with rice, bread, and salad.

It was delicious.

Enjoy!

Reba

Glazed Pork Chops

I know, I know. I am behind. It isn't that I am not cooking. I am just not posting.  (Ironically, I do have about five posts started, just not completed)

But this is a recipe I do want to remember. I found it here.  I have made it twice now and have loved it both times. Plus it is easy and fairly quick. My favorite combination.

Ingredients:

• Pork Chops (originally recipe called for 4 thick cut; we typically get 6 thinner chops due to family size)
• 1/4-1/2 cup brown sugar (depending on how many pork chops you use)
• 1/2 tsp of the following:  garlic powder, paprika, black pepper, cayenne, salt
• 2 Tbsp olive oil

Directions:   

• Preheat oven to 350 degrees.
• Mix brown sugar and spices/seasonings.  Rub the sugar mixture into the pork chops. I just put the mixture into a bowl then kind of "dredge" the chops in it.
• Heat olive oil in a skillet at medium/high heat.  I use a cast iron skillet because it can go into the oven.
• Once the oil is hot add the pork chops to the skillet. Cook about 5 minutes on each side until they are browned.
• Place in the oven for an additional 5-10 minutes (if you are NOT using a cast iron skillet, transfer to something oven safe) to thoroughly cook the pork chops.
• Enjoy!

Note:  I don't do paprika or cayenne due to food issues for one of my kiddos. So I just add a little of my own choices like a little onion powder and white pepper).

We ate this meal with half baked potatoes (completely baked but halved :) ) and French bread.  It is quite simple, quite good!

More soon.  Really. :)

Reba

Beefy Nachos

This past week I was trying to think of what I wanted to make for our "Mexican" food (which we typically have once a week). The only problem is I am out of tortillas and tostada shells that I typically use for those meals.  So I thought, "What about nachos?"

Then I found this recipe.

It reminds me a lot of the tostada recipe I use but with chips instead (and quicker).  So I decided to give it a try.

I am happy to report that we have a new "easy go to" recipe!

Ingredients:
1 lb browned ground beef (I always use 1.5 because that is how it comes packaged)

1 envelope Taco seasoning (or a homemade version which is what we do)

1 can refried beans (in the future, I will use two...I only had one on hand this time)

1/2 cup chopped onion

1 cup cheese (I use a Mexican mix)

Tortilla chips

Optional: Sour cream, salsa, tomatoes, avocado, lettuce, olives, etc.

Directions:
Preheat oven to 400.  

Add taco seasoning to ground beef according to package directions. Since I use homemade seasoning, I just added about 1/2 cup water.  Simmer for just a little bit.

In a casserole dish (or in a cast iron skillet which is what I did), spread the refried beans. 

Sprinkle the onion on top. I also added some cilantro just because I love cilantro.

Spread ground beef on top. 

Bake for 15 minutes.

Top with cheese.

Bake for an additional 5 minutes.

The original recipe suggests tucking the chips around the edges of the mixture for the last 5 minutes but we ended up just putting some of this on our own chips.

Like I said, simple but good.

As you can see, I added avocado, sour cream, and salsa. 

Yum!

Parmesan Baked Pork Chops

One day my dear friend Carol mentioned a favorite pork chop recipe she had found on Pinterest. She told me how easy it was and how good it was. That was all I needed to hear.  So a few days later I perused her Pinterest page and found the link.  I could not wait to make them. And the verdict is?  Yes, definitely a keeper. We will be having this again.  Soon!

(I would encourage you to visit the original link; the picture is much more appetizing there)

Ingredients:
4-6 boneless pork chops
Olive oil
1 cup Parmesan cheese, freshly grated
1 cup Italian bread crumbs (I used plain Panko and added a few herbs to give it an Italian flavor)
1 tsp black pepper
1 tsp garlic powder

Directions:
Pre-heat the oven to 350 degrees.

Combine the Parmesan cheese, bread crumbs, black pepper, and garlic powder on a plate or in a shallow bowl.

Spray/rub olive oil onto the pork chops.

Dip into the cheese mixture, covering the pork chops completely.

Place on a cookie sheet (I just covered one with Parchment paper).

Bake for 35-40 minutes.

Enjoy!

Pull Apart Cinna-Buns

The other night I was cleaning out my fridge. You know, like that deep cleaning.  Pull everything out.  Toss the old stuff. Wipe down/wash the shelves.  Put things back nice and neat.  It was quite an exciting evening.

Then I remembered that I had told my kids I would make breakfast for the morning.

At this point, it was maybe 11 p.m.  And I had more work to do.

What to do? What to do?

Well, Google of course.

I searched for quick and easy cinnamon rolls.

And this recipe popped up.

So they aren't exactly cinnamon rolls.

But they looked easy, fairly quick, and tasty, so I went for it.

Because of our food issues at our house, I had to change it up just a little bit.  The original recipe uses butterscotch pudding mix  (and I am pretty sure my sister does a similar recipe with vanilla pudding mix).  We can't/don't do instant pudding mixes, so I did no pudding at all.

And it still worked for us.

Ingredients:
18 frozen Rhodes dinner rolls
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts (optional)

Directions:
(Do the night before)
Spray a Bundt pan with cooking spray.

If you are using nuts (we didn't this time), spread the nuts in the pan first. 

Place 9 frozen dinner rolls in the pan.

Mix the butter, brown sugar, and cinnamon.  Spread half the mixture over the frozen rolls.

Place 9 more frozen dinner rolls in the pan (like a second layer). 

Spread the second half of the butter mixture over the rolls.

Cover loosely with parchment paper.

The next morning, you will find a risen mound of dough and butter yumminess.

Bake at 350 for 35 minutes.

Allow to cool slightly then invert onto a serving platter.

You can stop there and probably be fine.

Or you can add a little cream cheese frosting.

Which we did.

Yum.

Cream Cheese Frosting Ingredients:
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 3/4 cups powdered sugar

Cream Cheese Frosting Directions:
Use a mixture to cream the cream cheese and butter together.
Add in the vanilla.
Add in powdered sugar a little at a time until it is light and fluffy.
 Spread over warm cinna-buns.

Enjoy!

Pulled Pork Sandwiches

Tonight we had a new family favorite for dinner thanks to my co-worker Katie (same Katie as Katie bread) and my sister.   This meal cooks all day in the crockpot, and it is 3 (yes, 3) ingredients (other than the bun).

Are you ready for this recipe? 

Pulled Pork Sandwiches

Ingredients:
Pork Roast (or Ham Roast or Pork Tenderloin...I have used all of them)
1 can of soda (I use an all natural creamy root beer; I have heard Coke or cola works well too)
1 bottle of liquid smoke (I use an all natural hickory)

Directions:
Place the pork roast in the crockpot. Pour the soda and the liquid smoke over it. Cook all day on low.  Shred the meat.  Place on a bun with a little barbecue sauce if desired. 

Enjoy!

Reba

Garlic Parmesan Baked Chicken Wings

I meant to get a better picture but we were halfway through the meal before I thought, "I need a picture of this!"

And by the end of the meal, there was nothing.

All gone.

Lesson learned.

When I make this again, I need to double the recipe.  Or at least the chicken wings...

I cannot remember exactly where I got this recipe but it is a keeper for sure!

Ingredients:

 

Garlic-Parmesan Chicken Wings 

1/4 cup butter
1 tsp garlic powder
1/2 tsp onion salt
1/4 tsp black pepper
1/2 cup grated Parmesan (I always use freshly grated)
24 chicken wings (baked- I baked ours in a baking dish at 375 for 45-50 minutes)

Directions:

Melt butter.

 Add garlic powder, onion salt, and pepper. 

Arrange hot fresh baked wings on a serving platter and drizzle with the butter mixture. 

Top with the Parmesan cheese.

We ate ours with new potatoes in white sauce and homemade parkerhouse rolls.

Enjoy! 

Reba

Chicken Alfredo Lasagna

I really need to make this again and take a better picture. I will just say it was a really hectic day when I made this and I was just happy we were finally sitting down to eat.  I didn't have time to do much photography...

So the other night I wanted to try a recipe I had pinned for chicken Alfredo roll ups.  I mean, it had Alfredo sauce, cheese, and pasta. How could I go wrong?

Except like I said, it was a bit of a hectic day.

And I started thinking, "Why do I have to roll up anything? That is more time than I have..."  So I decided to go for more of a lasagna instead.  And thought it wasn't beautiful (as noted above), it was well-received.  And almost all of it was gone before the night ended.

Best of all, it really was easy (especially since I didn't roll anything).

Ingredients:
9-12 lasagna noodles (I did 12)
2 1/2 cups Alfredo sauce (I make a homemade version...YUM)
2 cups cooked, shredded chicken
oregano
garlic salt
2-3 cups shredded Mozzarella

Directions:
Boil lasagna noodles according to directions on package.

Spray a 9 x 12 inch pan with cooking spray or olive oil.

Heat oven to 350.

Spread a small amount of the Alfredo sauce on the bottom of the pan.

Lay 4 lasagna noodles down on top of the sauce.

Mix the chicken and the Alfredo sauce together.

Spread 1/2 of the chicken/Alfredo sauce over the noodles.

Lay down 4 more lasagna noodles.

Again, spread 1/2 the chicken/Alfredo sauce on top of the noodles.

Place the remaining four noodles on top.

Sprinkle the shredded Mozzarella on top.

Sprinkle the oregano and garlic salt over the top.

Bake for 30 minutes.

Enjoy!

We ate ours with breadsticks.  I would have thrown in some corn or a salad but once again, it was a bit of a crazy night. So we just ate a simple meal.  And loved every bite!

More later,
Reba

French Dip on Homemade Sub Rolls

The other day I really wanted to make French Dip. And that is fairly easy.  But the hard part for us is finding the rolls for sandwiches that don't contain a lot of things we avoid (like preservatives).

So I did a quick search via Internet and found this recipe.  It had great reviews.  And it didn't look too hard.

So one night, after a long day of school and parent/teacher conferences, I threw them together.

A little while later I had this most amazing scent coming from my kitchen.

Homemade rolls.

When I took them out of the oven, I just had to have a little nibble.

Yum.

My teenager wandered in, ready to sample.  Or devour.  Whichever I would allow.

The next night we ate our French dips on these rolls.

And they were still delicious.

Here is the recipe for the rolls...
Ingredients:
2 packages (or 5 tsp) active yeast (I use instant)

3 cups warm water (divided...1/2 cup and 2 1/2 cups)

2 Tbsp sugar divided (1 and 1)

1/4 cup vegetable or olive oil (I used olive because I LOVE olive :)

1 Tbsp salt

5-9 cups all purpose flour (I think I used close to 8 but I lost track)

sesame seeds (optional)

Directions:
 Dissolve the yeast in 1/2 cup water.  Add 1 Tbsp sugar.  Let it sit for about five minutes.  It should kind of "foam" up.

After a few minutes, add the remaining water and sugar.  Add in the oil and begin adding flour (about 4 cups).  Add in the salt.

Knead to make a soft dough, adding flour as needed until it is "not sticky", about 6-8 minutes.  Do NOT over-knead.

Form into a ball and place in a lightly oiled bowl (again, I used olive oil).

Cover and let rise, about 45 minutes.

Punch down the dough and divide the dough into small pieces.  The original recipe called for 18 pieces; I decided 16 was easier so my buns were just a bit bigger.  Shape the pieces into an oval.  I need to work on my shaping skills but thankfully that doesn't affect taste. :)  Place on a greased baking dish, about 2 inches apart.

Use scissors to cut a small slash across the top of the buns.

Cover and let rise for about 20 minutes.

Pre-heat the oven to 400 degrees.

Add sesame seeds if desired.

Bake for 12-18 minutes, until golden brown.

Enjoy!

They were my favorite "sub" roll that I have made so far.  The original recipe is A LOT so if you don't want that many, I would just halve the recipe. I ended up freezing our leftovers for future meals.

Onto the French dip.

I had a recipe I liked for French dip but with changes in diet around here, I had to re-think some recipes. That was one.  Thankfully one day a good friend of mine posted this recipe.   Perfect!  All things I could use or improvise.

So, here is my version based on her version. :)

French dip
Ingredients:
1 lb thin cut sirloin steak  (I actually use a bigger sirloin though I have never weighed it)
14 oz beef broth (though I add a whole container since I am using a bigger sirloin)
1 packet onion soup mix...this is where I have to improvise.  I make my own using the following recipe instead of using a packaged mix:
  8 teaspoons dried onion flakes
1 1/2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground pepper 

Directions:
Combine soup mix and beef broth and pour over the sirloin in the crockpot.

Cook on low for 6-8 hours.

Shred meat with a fork.

I had provolone cheese on hand for those who wanted cheese.

We then ate it on our buns (which we toasted slightly in the oven).

And of course, we used the "au jus" from the crockpot for the dipping part.

Yum.

Easy and yum.

Enjoy!

Reba

Crockpot Corn on the Cob

I will give a disclaimer:  This is nothing fancy at all.  I don't know if I would even call it a "recipe". But I wanted to share because apparently it is good stuff.

Another disclaimer:  I do not eat cooked corn. I like corn in corn dip but beyond that, I just don't. I try it periodically because it looks good to me. But it doesn't taste good (to me).  However, the people in my family who DO eat corn have loved it this way.  Thus, I am sharing.

Ingredients:
Corn on the cob, husk removed and corn washed (I break mine in half to make it easier to eat, per hubby's request)

Melted butter (2-3 Tbsp)

Salt and pepper (I use sea salt and freshly ground peppercorns)

Directions:
After cleaning the corn, rub with melted butter.

Salt and pepper the corn cob.

Wrap in aluminum foil.

Place in a crockpot (no water added) on low for about 4 hours.

Enjoy!

Like I said, simple but apparently really tasty!

Reba

Creamy Mashed Potatoes

Usually if I make mashed potatoes, I use this recipe. 

But the other day I decided to try something new that didn't require so much planning ahead.

So I did a little Googling and found this recipe.

Very simple.  Few ingredients.  Little time involved other than peeling the potatoes.

And guess what?

Hubby declared they were his favorite mashed potatoes I have made.

Well, guess it was a winner then!

Ingredients:
5 or 6 large Russet potatoes, peeled and cut (I rarely dice, I usually just cut into smaller chunks)

1 Tbsp kosher salt

2-4 Tbsp butter (I think I used 3)

1/4 tsp white pepper or black pepper

1 or 2 cans evaporated milk

Directions:
Boil potatoes in a large pot of water with salt added.

Okay, you really should bring the salted water to a boil before adding the potatoes but I kind of just did it all at once.

Boil until fork tender (15+ minutes...a little longer if you don't bring the water to a boil first :).

Drain the potatoes and mash.  I just used a mixer because I have a ricer, not a masher.  I now have a hand masher on order... :)

Add in the butter and pepper.

Add in the evaporated milk slowly until the desired creaminess is reached.

I only used 1 can; it was just right for us.

Enjoy!

Reba

Crockpot Italian Chicken and Potatoes

Someone recently mentioned on FB how much they loved chicken and potatoes in the crockpot. Of course, we asked, "With what?" She said she just used olive oil and dry Italian dressing mix...

Um, that easy?

Well, today I thought I had jury duty.  I DID have jury duty. But the trial was canceled.  I had already planned this meal with the idea that my husband could just add it all to the crockpot and turn it on around noon.  As it turned out, I was the one who did it since I was home after all.

It took me all of about five minutes to throw this together and turn that crockpot on.

And I even made my own Italian dressing.

And it was good.

Simple but good.

We will be eating this often, I think, throughout the school year when I can come home from lunch and get it started then come home later to dinner cooked. Woohoo!

I am sure you could use just a bottle of Italian dressing but I made mine homemade; it takes very little time and is VERY good.  Plus then I control what goes in it.  Oh, when I made it, I doubled the dressing ingredients because I was afraid it would be too dry.  Next time I will stick with one bottle...it was more than enough.  So this is the recipe using ONE bottle worth...

Ingredients:  
Chicken breasts (skinless, boneless...I just put frozen ones in the crockpot)
Small red potatoes, washed and quartered (I can't tell you how many, I just did it until the crockpot was fairly full)
Italian dressing (Mix together 4 oz. olive oil, 1 1/2 oz vinegar, freshly ground black peppercorns, 1/8 tsp basil, 1/4 tsp oregano, 1/4 tsp dry mustard, 1/2 tsp salt, and 1/2 tsp garlic salt)

Directions:
Place chicken breasts and potatoes in the crockpot.  Pour the dressing mix over the top.  Cook on low for 6+ hours.

Enjoy. :)

Reba

Burrito Casserole

I almost didn't put a picture on because this sure does not do the dish justice.

I will direct you to the original recipe which has a MUCH nicer picture...just click here.

I saw this on Pinterest one day and thought, "We might have to try this..."

It is similar to another recipe I have made but I like trying new things.

SO glad I did.

Yum.

I wanted to eat the whole thing myself.

At least until I calculated calories.

One serving (more or less) was plenty for my waistline.

Even though my taste buds asked me to go back for more.

What doesn't help at all is that I served it with chips (and for me, guacamole).

Major calories.

But, oh, so good.

By the way, hubby used chips to scoop up the casserole...he really liked the added crunch.

Ingredients:
1 lb ground beef or turkey (except in our case, we use 1.5 lbs since that is how our meat comes)

1/2 onion, diced

1 package taco seasoning (I actually make my own...will try to post that soon)

6 flour tortillas, torn into pieces

1 can refried beans

2-3 cups sharp cheddar cheese (I used Colby Jack; I think Mexican cheese would be good too)

4 ounces sour cream (I confess, I used 6-8 ounces)

1 can cream of mushroom soup

Directions:
Preheat the oven to 350.

Brown the ground beef with the onion in a skillet over medium/medium high heat.

Drain (if needed).

Add the refried beans and the taco seasoning and continue to heat over low/medium heat.

Meanwhile, mix the sour cream and the cream of mushroom soup together in a separate bowl.

Layer in a large casserole dish:
half of the sour cream/soup mixture
half of the torn tortillas
the meat/beans mixture
half of the shredded cheese

Then repeat.

Bake uncovered for 20-30 minutes.

Like I said, it was good stuff.

We WILL be having this again.

(I had just enough for one bowl of leftovers which are now gone because I ate them up)

Happy cooking!
Reba

Amish Chicken

I can't honestly tell you what makes this chicken dish Amish. Or if it is in fact a real Amish dish.

I just know that it has been a hot recipe on Pinterest.  It looked good and easy, and I decided to give it a try.

And the verdict was...

it is a keeper.

It really took all of 5 minutes to put it together. It does take an hour and a half to bake but I don't have to be IN the kitchen for more than 5 of those minutes.

And for that, I give it five stars...

Ingredients:
4-6 chicken breasts or pieces cleaned (I used 6 boneless/skinless breasts)

1 cup flour

2 tsp garlic powder

1 Tbsp salt

1 tsp pepper

2 tsp paprika (due to our food issues here, I left that out and just added a little white pepper instead)

1 1/2 cups heavy whipping cream (I actually only used 1 cup in a slight effort to be healthier :)

1 1/2 cups water (I increased it to 2 to make up for the less whipping cream...next time I won't do that. I had way too much sauce/liquid)

Directions:
Preheat oven to 350.

Mix together the flour, garlic powder, salt, pepper, and paprika in a ziplock bag or a bowl.  Coat chicken in it.  (I find it easier to put it all in a ziplock and shake away :)

Place in a large baking dish.

Combine the whipping cream with the water and pour over the chicken.

Bake for an hour and a half.

I will say that after an hour mine was getting a little brown in parts so I just covered it with foil for the remaining cooking time.

We ate ours over bowtie pasta (YUM).  We also had carrots/Ranch and the butter dip biscuits I mentioned yesterday.


Worth every bite.  And calorie. :)

Reba

Butter Dip Biscuits

Okay, I am obviously not a food photographer.

Especially when I have a hungry mass at the table waiting for their dinner.

Then I just grab my phone and click.

Thus the blurriness.

And I really am capable of writing about more than just bread.

But this was good.

I want to remember it.

Plus my nephew said I MUST share this recipe with my mom so she can make it sometime. :)

The ultimate compliment.

Last night I made Amish Chicken (recipe coming soon). I didn't have a lot of time to get some bread together.

So I hit Pinterest.

And I found this recipe.

Easy.

And NO rising time.  In fact, no yeast.

Sold!

So I threw them together.

And hoped for the best.

And that is what I got.

Yum.

Yum. Yum.

I will say that I had a piece warmed up today and I just have to say it again.

Yum.

Ingredients:
1 stick unsalted butter (I have to admit...I only used half a stick. I just could NOT bring myself to use a whole stick, especially since the chicken dish had a cup of heavy whipping cream in it...)

2 1/2 cups all purpose flour (I did stick with all purpose; I usually do for the first recipe. I would like to try half all purpose, half white whole wheat some time)

4 tsp granulated sugar

4 tsp baking powder

2 tsp Kosher salt (I am guessing you could use regular salt but I highly recommend Kosher for this)

1 3/4 cup buttermilk (I use the Saco powder and add water to equal this amount)

Directions:
Preheat oven to 450.  Unless your chicken is baking at 350.  Then you compromise with 400.  :)

Place butter in an 8 x 8 square baking dish OR a cast iron skillet.  I went with the skillet. Stick in the oven as it preheats which will melt the butter.  Or you can do it in the microwave. I just like doing it in the skillet so I don't waste any...

Meanwhile, mix together the flour, sugar, baking powder, salt, and buttermilk.

Use a sharp knife to cut your pieces before baking. (No big deal if you don't...I didn't the next time and they were fine and cut easily)

Bake for 20-25 minutes.

Enjoy!

I didn't even add any butter last night after they cooked. I did add a little today...yum!  I think these would be really good with breakfast too (like with jam or jelly).

A very basic bread but with this crusty outside, soft inside, and a bit of sweetness...

YUM!

Reba

Garlic Toast

I have been looking for a good garlic toast/bread recipe. I have tried a few but none have quite worked for me.  I used to buy a certain frozen brand but with my food sensitive kiddo, I can't do that anymore.  Thus my quest...

Anyway, last week I was really craving some so I tried yet another recipe.

And this one worked for me...

What I really like about this recipe (though I haven't done it yet) is that I can make it ahead of time and freeze the pieces then pull them out to toast when ready.

That is a goal of mine this summer.

Anywho, here is the recipe.  It calls for French bread. I used a frozen homemade version I had. (I only used half which made plenty!)

Ingredients (for a whole loaf...I halved the whole recipe):
French bread, cut into 1 inch slices

1/2 cup softened butter

1/3 cup grated Parmesan cheese (I used finely shredded)

1 tsp dried parsley

1/2 tsp garlic powder

Directions:
Mix butter, cheese, parsley, and garlic powder.

Arrange bread slices on a large cookie sheet.

Spread butter mixture over each slice.

If you want to freeze it, now is the time to stick that cookie sheet in the freezer for about an hour to let the bread freeze. Then throw them in a freezer bag and pull out as needed.

When ready to cook (from frozen or just made), preheat oven to 425.

Bake/toast for 5-7 minutes.

Enjoy!

Reba

Fried Chicken and Gravy

Last night, other than the green beans, we had a meal of Pinterest recipes.  I have plenty to share this week, just from one meal!  (When I have time, that is...my school year is wrapping up and it is a bit crazy busy around here)

Anyway,  I have made fried chicken before but when I saw this recipe on Pinterest, I was eager to try it.  I mean, gravy too?  That is just icing on the cake.  Or gravy on the chicken.

I followed the recipe fairly closely but next time I make this (and there WILL be a next time), I will make some minor changes.

Chicken Ingredients:
Chicken breasts or tenderloins (I used a couple pounds of tenderloins)

3 cups of flour

salt and pepper to taste

1 sleeve of saltine crackers, crushed into little tiny pieces

1 Tbsp bacon fat (I have started saving bacon fat from when I "bake" bacon and freezing it...came in handy!)

Vegetable or canola oil (as needed)

Chicken Directions:
If possible, "brine" the chicken by placing it in a large ziplock bag filled with water and salt.  Keep in the fridge for a few hours.

Drain the chicken, then pound it with a mallet to make it thinner.  

Meanwhile, heat the bacon fat and the oil (I just did poured oil until the skillet had at least an inch in it) into the skillet.  Heat on medium heat.

Mix the flour and cracker crumbs together in a bowl.  Salt and pepper to taste. (The original recipe suggested 2 cups of flour with salt/pepper in one bowl, and then 1 cup of flour mixed with the cracker crumbs in another for a second dip. Honestly, in the future, I would just dip once (one bowl with 2 cups of flour and 1 sleeve of crushed cracker crumbs).    Saves on dirtying up the dishes. :)

Dip the chicken into the flour mixture(s).

Add to the skillet (when hot), making sure not to crowd them.

Heat/cook on one side until golden brown, then flip it.

When it has cooked through, remove from oil (and then add another).  We put a cooling rack on top of a cookie sheet and let them sit on the cooling rack (covered by aluminum foil to keep warm).

Gravy Ingredients:
1/4 cup pan drippings (from frying chicken)

1/4 cup flour (you can use 1/4 cup reserved flour from the chicken but I just got a new 1/4 cup flour)

1 1/2 cups milk

salt and pepper to taste
 
Gravy Directions:
Remove about 1/4 cup of pan drippings from the skillet.  Heat in a saucepan or another skillet (or you can do the same one but I did it in a saucepan so my gravy would be ready when my chicken was) over low or low/medium heat.

Add in 1/4 cup flour.  Stir frequently until nice and smooth.

Slowly add the milk.

Continue to stir as it thickens.

Bring to a boil then reduce heat until heated through.

Serve over chicken and/or mashed potatoes.

YUM!

Buttermilk Pancakes

The last time I made these, I thought, "I need to post this recipe..."

But part of me thought, "For pancakes?"

I have a confession.

Ready?

I have always made pancakes from a mix.  Like a box mix.  Sometimes I use the ones you add water to, other times I actually add the eggs and oil.

But recently I have been trying to do more "home cooking".  So I have been searching for just the right recipe.

I have tried one or two that were so so.

Then I decided to try this one. 

I will admit: It is labeled as an IHOP copycat recipe. I am sure I have eaten at an IHOP.  I think.  Maybe once or twice a LONG time ago?  Not in any recent memory.  So I can't really compare.


But that isn't what inspired me to try it.

It was the picture, the easy recipe, the basic ingredients.

So I made them.

And they worked for me.

Tonight (breakfast for dinner) we had them again.

And I still liked them.

Which means NOW it is time to post the recipe.

By the way, this recipe feeds all 6 of us with just a few left over.  (Which I freeze...they warm up nicely)  If you want a smaller serving, check out the original recipe.

Ingredients:
3 3/4 cups of flour (I actually rounded up slightly. I used 2 cups of all purpose and 2 cups of white whole wheat flour)

3 tsp baking powder

3tsp baking soda

pinch of salt (or two or three :)

3 eggs, beaten

3 3/4 cup buttermilk (Note: If you don't have buttermilk, you can use regular milk and add 1 Tbsp lemon juice or vinegar for each cup of milk; let it sit for 5-10 minutes)

6 Tbsp butter, melted

3/4 cup sugar

Directions:
Stir together the dry ingredients (flour, baking powder, baking soda, salt).

Mix the eggs and buttermilk.

Pour the egg mixture into the dry ingredient mixture.

Add the sugar and butter.

Stir until just mixed.

Fry on a greased griddle.  (I used my electric griddle set on 375 degrees F.

We butter them as soon as they come off the griddle.

Enjoy!

(PS Can be frozen; I would separate with wax paper or parchment paper or they will stick together)

Pineapple Fluff

Not long ago, my Sunday School class had a little potluck after church.

One of my friends told us she would be bringing "Pineapple Fluff". 

I have to admit.

I am not normally a big fruit eater...in desserts. I like fruits alone. Just not in desserts. Usually it isn't a dessert to me unless chocolate is involved.

But I decided to take one little taste (to be polite).

But one taste turned to another and another and another.

I wanted to eat the whole pan!

Well, not the pan, but the contents of the pan.

Oh yum.

I begged for the recipe.  Okay, I really asked but begged sounds so much more dramatic.

And my friend shared the one she used.  She had gotten it from Pinterest. 

So I have made it.  Twice.  In like a week and a half.

Not for me...always for someone else.

Though I wish it were for me sometimes.

Or all of the time.

So here is the recipe. 

Ingredients for the "fluff":
1 box cream cheese, softened
1/2 cup sugar
1 20oz can crushed pineapple, drained
1 container Cool Whip

Directions:
Cream the cream cheese and sugar together until fluffy.

Add in the pineapple and Cool Whip and mix together (I used my electric mixer).

Chill until ready to serve.

Ingredients for the "crunch":
1 cup coarsely chopped pretzels (I just put some in a ziplock bag and hammered away with my meat tenderizer tool.
1/2 cup butter, melted
1/2 cup sugar

Directions:
Mix pretzels, butter, and sugar together.  (I just used a spoon/spatula)

Spread into a 13x9 dish that has been sprayed with cooking spray.

Press the pretzel mixture into the dish.

Bake at 400 for 7 minutes.

Once it has cooled, break apart and toss into the "fluff".

Note:  I do this part as last minute as possible to keep it crunchy as long as possible.

Enjoy!

Reba

Roasted Chicken Thighs

I saw this recipe on Pinterest not long ago and thought it looked fairly easy and very good.  I actually bought the chicken a few weeks ago to make it then our menu got mixed up so I stuck them in the freezer.

Until yesterday.

I pulled them out and let them defrost in the fridge (then in the microwave for a little while). 

I didn't get to "marinate" as long as I should have (which is what happens when you forget to read over a new recipe the night before), but it worked.

And it was simple.

And good.

My picky eater walked through and actually jumped for joy seeing the chicken.  "That is REAL chicken, Mama!"  I guess the fact that there was even skin made it more real?

:)

Ingredients:
8 chicken thighs (bones/skin included)

1/2 cup olive oil

1 lemon juiced (or about 1/4 a cup of lemon juice)

Salt and pepper

1-2 tbsp grainy mustard (I used "spicy mustard")

2-4 tbsp honey

Directions:  

Pour the olive oil and lemon juice over the chicken.  (I used a ziplock)  Sprinkle with salt and pepper.

Roast in the oven at 375 for about 25 minutes (or a little longer if you didn't defrost in time :) with the skin down.

After 25 minutes, flip chicken over and return to oven for about 10 more minutes.

Meanwhile, mix together the mustard/honey.  I used about 2 Tbsp mustard and 4 Tbsp honey.  

Remove from oven and brush the mustard/honey on top of the chicken.

Broil for about 5 more minutes.

Enjoy!

We ate ours with potatoes with white sauce, carrots/Ranch, and a Rhodes bread loaf.

It was enjoyed by all.

I will be making this again.  (And next time, I will "marinate" it a little longer...)

Reba