I printed off this recipe in July and just got around to making it. Charlie was not a fan of this, which is sad because I LOVED this!!! The only thing I would do differently is pouring the sauce over the apples. The chicken was amazing and I think I would have loved the apples just as much if they weren't covered in the Honey Mustard Sauce. Don't let Charlie's opinion of this dish hinder you from making it. And if you do...invite me over!
Just a thought, a bet this would make really good pork chops! Maybe I'll try again...
Sorry there's no picture. I started a new job last week and taking a picture didn't even register! Charlie's out of town this week, so I won't be cooking. Then I have my wisdom teeth out. This will probably be the last post until sometime in November. I have a ton of pumpkin recipes up my sleeve...stay tuned!
Chicken and Apples in Honey Mustard Sauce
Source: Simply Recipes
1/2 C apple cider
1 1/2 tsp. cornstarch
Salt and pepper
1 T honey
1 T mustard
2 T seasoned dry breadcrumbs
4 chicken breasts
1 T olive oil
2 small unpeeled apples, cored and sliced
1/2 C chicken broth
Whisk cider, cornstarch, mustard, honey, salt, and pepper in a bowl. Set aside. Lightly coat chicken in breadcrumbs.
In a large skillet, heat oil and add the chicken. Cook over medium heat until golden brown on one side. Turn chicken and add the apple slices. Brown the other side of the chicken.
Add chicken broth, cover and simmer about 15 minutes.
With slotted spoon, remove chicken and apples. Whisk cider mixture and then add to skillet. Cover over high heat, stirring occasionally, until thickened and bubbly. Spoon over chicken (and maybe apples). YUM!
Almond Swirls
My friend Shelley introduced me to these. If you've ever been to any event catered by Shelley you've had the privilege of tasting these scrumptious treats! They are one of her signature dishes! Shelley made these for my bridal shower. Whenever I have one I almost forget how yummy they are and then I can't stop eating them! The recipe comes from Paula Deen, but we've altered it a bit. Shelley says to use more cream cheese than Paula says. And when Shelley says to do something you do it! I miss Shelley and the smell of almond will always make me think of her!
This recipe makes a ton. Mine turned out smaller than they normally do. This is dangerous because I think they're mini so I can eat more. I also doubled the glaze recipe. I've never done that before, but felt it was necessary. When you refrigerate the rolls, stick the knife you're using to cut them in the fridge too. It helps to use a cold knife.
Shelley, please chime in with any other helpful hints or anything I missed.
Almond Swirls
Source: Shelley Heinrichs and Paula Deen
8 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water
Glaze
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 (or 6, whatever you feel like) slices. Place 1/2-inch apart on baking sheets lined with parchment paper. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 (or 6, whatever you feel like) slices. Place 1/2-inch apart on baking sheets lined with parchment paper. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
Amish Puff Cookies
I saw these cookies on a blog I didn't follow. Then a few weeks later I remembered them, but didn't know where I had seen them. After a lot of searching I found them! And I'm so glad I did! This recipe can be made with or without the chocolate chips. I made it with them...yummy! The cookbook this comes from says to not roll them in the cinnamon and sugar if you use the chocolate chips. I did and they were yummy! Although, I may use less cinnamon next time. I would also like to try these with the chocolate chips and without the cinnamon and sugar...AND no chocolate chips with the cinnamon and sugar. So much baking to do!
This recipe only made 24 cookies. This can be a good thing and a bad thing. GOOD: less calories available to consume. BAD: They'll be gone too quick! :)
Amish Puff Cookies
Source: Erin Cooks
1 1/2 C all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup sugar
1 egg
optional:
1 cup chocolate chips
1/4 cup sugar
4 teaspoons ground cinnamon (I used 3 tsp, which is 1 T)
In a bowl, mix together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
With a mixer, cream together butter and sugars. Add egg. Gradually add in the flour mixture. Refrigerate batter for 30 minutes.
Preheat oven to 350. Add in chocolate chips, if using. Mix together cinnamon and sugar. Roll balls of cookie dough, about 1 T of batter each. Roll in cinnamon and sugar. Bake on lined (parchment paper) cookie sheet. Spread apart because they puff and spread! Bake 8-10 minutes. Cool on wire rack.
Ground Beef Stroganoff
My favorite box of Hamburger Helper is the Stroganoff. I love it! So when I saw this recipe I had to try it. It was different from the taste of HH, but in a good way! We loved it! I didn't measure out my sour cream and just guessed. You could definitely taste the sour cream. I may have put too much in...but it was still yummy! This is a quick meal too. I made this in under 30 minutes.
I left out the mushrooms. Charlie likes them, but my mom is allergic. I never ate them, so I'm not a big fan.
Ground Beef Stroganoff
Source: Cooking During Stolen Moments
1 lb. ground beef
1 large onion, diced
1/2 lb. mushrooms, diced (I skipped this)
3 cloves garlic, minced
Salt and pepper, to taste
1 tsp. Italian seasoning
3 T. flour
1 1/2 C beef stock
2 tsp. red wine vinegar
1 C sour cream
1/2 lb. egg noodles, cooked and drained
In a large skillet, add ground beef, onion, garlic and mushrooms. Cook until ground beef is completely browned. Add salt and pepper and Italian seasoning. Do not drain meat.
Stir in flour and cook for 3 minutes. Slowly add beef stock and red wine vinegar. Stir, bring to boil, and simmer until thickened.
Stir in sour cream. Add noodles and mix together.
New feature...
Okay, I'm sure you're just here for the recipes...but I've been learning a lot lately about HTML...which is basically how to make stuff work and appear on a web page. To the right, scroll down to the second picture, there's a picture of me and Charlie. If you click on it you will get linked to my personal blog. Isn't that awesome!?
But wait...look up at the address bar. To the far left is a little picture of a pig. And look up to the tab where the web page name is...same picture! Isn't that cool!
All thanks to this site...Oikology 101!
But wait...look up at the address bar. To the far left is a little picture of a pig. And look up to the tab where the web page name is...same picture! Isn't that cool!
All thanks to this site...Oikology 101!
Baked Aloha Chicken
When I was on my desperate search for healthy recipes a few weeks ago, my friend Julie came to the rescue and sent this recipe. I just got around to making it. Julie met her husband around the same time Charlie and I met and got married the day after us. Her and her husband are much healthier than Charlie and I. They do things like marathons together. Shh...don't tell Charlie...he might get some crazy idea in his head! :)
I made a similar recipe to this one in the crock pot and it was horrible! We barely touched our dinner and then threw it away it was so bad! So I was a little afraid to try this one, but it was very tasty! Also, I didn't have an oven proof skillet. So I transferred the chicken to a baking dish and it worked just fine.
Baked Aloha Chicken
Source: Julie Morgan and 1,000 Gluten Free Recipes
4 chicken breasts, boneless, skinless
salt and pepper
2 T olive oil
8 oz. crushed pineapple
1/2 C dry white wine
1 T Worcestershire sauce
1 T Dijon mustard
1 garlic clove, minced
1 tsp. chopped fresh thyme or 1/2 tsp. dried
1/2 tsp. chopped fresh tarragon or 1/4 tsp. dried
Preheat oven to 375. Sprinkle the chicken with salt and pepper. In a 10" ovenproof skillet, heat the oil over medium high heat. Cook chicken until golden brown on each side, about 10 minutes.
In a small bowl mix together the remaining ingredients. Pour oven the chicken. Cover and bake for 45 minute. Uncover and turn chicken. Bake for another 10 minutes.
Thanks Julie!
Baked Potato Soup
Today was cold and rainy and I loved every minute of it! This recipe was perfect for today! It made a ton though. So what we didn't eat or pull for lunch tomorrow, I froze for another cold, icky day! Perfect with winter around the corner!
The original recipe called for 3 cans of chicken broth with roasted garlic. I couldn't find this anywhere! So I used regular chicken broth and added fresh garlic. If you find it, let me know!
Baked Potato Soup
Source: Southern Living
6 large Russet potatoes, peeled and cut into 1/2" cubes
1 large onion, chopped
42 oz. chicken broth
1/2 C butter
6 garlic cloves
2 1/2 tsp. salt
1 1/4 tsp. fresh ground pepper
1 C whipping cream or half and half
1 C shredded Cheddar
3 T fresh chopped Chives
Sour Cream (optional)
4 slices bacon, crumbled and cooked
Combine potatoes, onion, garlic, broth, butter, salt, and pepper in a crock pot. Cover and cook on high for 4 hours or low for 8. Mash potatoes until sauce is slightly thickened. Stir in cream, cheese, and chives. Top with sour cream and sprinkle with bacon and cheese.
Poppy Seed Chicken Casserole
This is my friend Allison's recipe. I had this at her house one Halloween night a few years ago. Allison is a wonderful friend and so hilarious. I spent many days and nights crying at her house and eating her food! Where would I be without her? It's amazing she even still talks to me. :)
Last year my Christmas present to Charlie was food. I've told you before how before me he lived off of canned veggies and rice. So, what's more perfect than a home-cooked meal for a present! I made a bunch of different dishes and then froze them all. All he had to do was defrost and heat them up! He loved them. This is one of the dishes I made. It's so easy and cheap to make. Warning though...it is NOT healthy! Between the sodium in the crackers and cream of chicken soup you could probably get your fill for the week. I've heard a lot about people hating recipes with cream of anything soups. They're just so yummy and quick! I'll have to do some more research on the topic.
Poppy Seed Chicken Casserole
Source: Allison Kyff
16 oz sour cream
1 can cream of chicken soup
2 tsp. poppy seeds
2 1/2 C chicken, cooked
1 sleeve of Saltine crackers
1/2 C butter, melted
Preheat oven to 350. Cook the chicken and then shred. (I boiled mine and put in the food processor.) Mix together the chicken, sour cream, soup, and poppy seeds. Pour into a baking dish. (I used a square one, but this would definitely fit in a 9x13.) Combine the crackers and butter. Spread over the top of the chicken mixture. Bake for 25-30 minutes.
Last year my Christmas present to Charlie was food. I've told you before how before me he lived off of canned veggies and rice. So, what's more perfect than a home-cooked meal for a present! I made a bunch of different dishes and then froze them all. All he had to do was defrost and heat them up! He loved them. This is one of the dishes I made. It's so easy and cheap to make. Warning though...it is NOT healthy! Between the sodium in the crackers and cream of chicken soup you could probably get your fill for the week. I've heard a lot about people hating recipes with cream of anything soups. They're just so yummy and quick! I'll have to do some more research on the topic.
Poppy Seed Chicken Casserole
Source: Allison Kyff
16 oz sour cream
1 can cream of chicken soup
2 tsp. poppy seeds
2 1/2 C chicken, cooked
1 sleeve of Saltine crackers
1/2 C butter, melted
Preheat oven to 350. Cook the chicken and then shred. (I boiled mine and put in the food processor.) Mix together the chicken, sour cream, soup, and poppy seeds. Pour into a baking dish. (I used a square one, but this would definitely fit in a 9x13.) Combine the crackers and butter. Spread over the top of the chicken mixture. Bake for 25-30 minutes.
Makeover!
So the blog has a complete make-over! The background and header are completely customized and made from scratch using some really cute scrapbook paper purchased from the craft store! Many thanks to my mom, Allie Brown, and Kevin and Amanda! What do you think?
Bear with me
I'm working on the blog. My mom and I worked really hard last night on this awesome, custom background and header. Isn't it adorable!? The best part is no one else has it! I'm having technical difficulties getting the background to stretch. So stay tuned! In the mean time, I'm keeping the new background up. You can still see enough :)
Chocolate Chip Blondies
It's been awhile since I posted a dessert. Okay, a week, but still. I love baking. Baking helps me in so many ways! It's just a great stress reliever. It helps get my mind straight and calm. I was going to make these last night and didn't. They were perfect for today. I was bored and needed something to do!
Chocolate Chip Blondies
Source: Taste and Tell
1 stick butter, melted
1/3 C sugar
1/2 C brown sugar
1 large egg
1 tsp. vanilla extract
1 C flour
1 tsp. salt
1 C semi-sweet chocolate chips
(WOW! I just remembered all that without looking at my recipe. Awesome!)
Whisk together the melted butter and sugars. Add in the egg and vanilla. Mix in the flour and salt, but don't over mix! Add half the chocolate chips. Pour into an 8" square pan that is lined with tinfoil and sprayed with cooking spray. Sprinkle the remaining chocolate chips on top. Bake at 350° for 35-45 minutes. Cool on wire rack. Enjoy!
Beef Taco Bake
I made this awhile back and was surprised that I didn't already have it on the blog! We've made it both ways, with flour and corn tortillas. The first time was with flour. We thought it needed more crunch. Although, it was so long in between the two times I've made it, it's too hard to compare! So you tell me which you like better!
Beef Taco Bake
Source: Real Mom Kitchen
1 lb. ground beef
1 can (10 oz) Tomato Soup
1 pkg. Taco Seasoning
1 C salsa
1/2 C milk
6 flour tortillas or 8 corn, cut into 1" strips
1 C shredded cheddar cheese
Cook the meat until browned and drain the fat. Add the soup, seasoning, salsa, milk, tortillas, and half the cheese. Spoon into a baking dish. Cover.
Bake at 400° for 30 minutes. Remove cover, top with remaining cheese. Cook for about 5 more minutes.
Sweet and Sour Chicken
I've been told that I start almost every post with how delicious I think the recipe is. So from now on, just assume that if it makes it to the blog we love it! I won't post anything we wouldn't eat again! :)
This was the first meal I made that was Chinese when we got married. Charlie had a bad day today at work. So, it's a perfect date night meal! We're having this with a Redbox movie and some cuddles on the couch. Surely, that will cheer him up!
This is an easy meal, but takes some time to cook. So don't plan on throwing this together really quickly when you get home.
Sweet and Sour Chicken
Source: My Kitchen Cafe
Chicken
3 chicken breasts, boneless, skinless
Salt and pepper
1 C cornstarch
3 eggs, beaten
1/4 oil
Cut the chicken into either cubes or strips. Season with salt and pepper. Dip the chicken in cornstarch and then the egg. Fry until brown, but not cooked quite all the way through. Place in a single layer in a baking dish. Mix the sauce and pour oven the chicken.
Sauce
3/4 C sugar
4 T ketchup
1/2 C vinegar
1 T soy sauce
1 tsp. garlic salt
Bake for 1 hour at 325°. Turn chicken every 15 minutes. If you want more sauce (we always do) make another batch and boil on the stove for about 7 minutes. It should thicken and reduce. Serve with rice. YUMMY!
This was the first meal I made that was Chinese when we got married. Charlie had a bad day today at work. So, it's a perfect date night meal! We're having this with a Redbox movie and some cuddles on the couch. Surely, that will cheer him up!
This is an easy meal, but takes some time to cook. So don't plan on throwing this together really quickly when you get home.
Sweet and Sour Chicken
Source: My Kitchen Cafe
Chicken
3 chicken breasts, boneless, skinless
Salt and pepper
1 C cornstarch
3 eggs, beaten
1/4 oil
Cut the chicken into either cubes or strips. Season with salt and pepper. Dip the chicken in cornstarch and then the egg. Fry until brown, but not cooked quite all the way through. Place in a single layer in a baking dish. Mix the sauce and pour oven the chicken.
Sauce
3/4 C sugar
4 T ketchup
1/2 C vinegar
1 T soy sauce
1 tsp. garlic salt
Bake for 1 hour at 325°. Turn chicken every 15 minutes. If you want more sauce (we always do) make another batch and boil on the stove for about 7 minutes. It should thicken and reduce. Serve with rice. YUMMY!
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