Category: SUNDAY’S BEST
I found this recipe in a pile of grams old recipe pamphlets and it sounded so easy to update while still being really tasty. I made beef today, but will make chicken next time and add celery, onions and carrots to make it more like Inside Out Chicken Pot Pies.
CHICKEN or BEEF SHORTCAKES makes 8
3 cups rotisserie chicken pieces* OR beef rib eye cubes
8 warm biscuits (made from scratch or Pillsbury canned)
1 quart chicken or beef broth
1/3 cup butter
scant 3/4 cup flour
FRESH ground salt and pepper, to taste
- In a saucepan bring all but 1/2 cup of the chicken broth to a boil.
- In a separate small saucepan melt butter.
- Add flour and whisk until golden.
- Add in reserved broth and whisk until well blended making a roux.
- Slowly add roux to broth and combine well.
- Simmer for 10 minutes.
- Add chicken, salt and pepper to taste, stirring to coat chicken well and heat through.
- Split biscuits in half.
- Ladle chicken mixture onto biscuit and replace top.
NOTE: *I usually buy a rotisserie chicken each week at Costco to eat off of so always seem to have one around for quick recipes like this.
BALSAMIC BAKED MOZZARELLA CHICKEN serves 4
adapted from CafeDelites.com
4 skinless chicken breasts
2 tablespoons lemon olive oil
1 teaspoon Italian seasoning mix
FRESH ground salt teaspoon salt, to taste
FRESH ground black pepper, to taste
6 cloves garlic, minced
6 ounce jar marinated artichokes, drained well
1 cup grape or cherry tomatoes, halved
1/4 red onion, sliced
1 LARGE shallot, sliced
1/4 cup QUALITY balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
1 tablespoon FRESH chopped Italian parsley
1 tablespoon FRESH chopped basil
- Preheat oven to 425°.
- Place chicken breasts in a baking dish and drizzle with lemon olive oil.
- Mix together Italian seasoning, salt and pepper.
- Rub seasoning all over each breast.
- Arrange the tomatoes, half of the garlic, shallot slices and red onion slices around the chicken in the dish.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
- Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
- Bake 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle.
- Sprinkle with cheese and broil for 4-5 minutes, until cheese is melted and golden.
- Garnish with parsley and basil.
- Serve over pasta
- Drizzle with the pan juices.
LINKING WITH: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST,CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY
I’m working on a Italian Pizza, Buffalo Chicken and Mexican Taco version too!
HAWAIIAN HASSELBACK CHICKEN adapted from The Painted Apron
4-6 boneless, skinless chicken thighs**
3-4 ounces thinly sliced tavern ham from the deli
1 LARGE can crushed pineapple, drained, juice reserved **
1-2 cups King’s Hawaiian ORIGINAL BBQ sauce
- PREHEAT oven to 375°.
- Spray baking dish with cooking spray.
- Slice thighs grid like, cutting about 2/3 way down DO NOT CUT ALL THE WAY
- Tuck a piece of tavern ham in between cut areas.
- Arrange chicken pieces close together, but not cramped together.
- In a small bowl fold together the BBQ sauce and pineapple pieces.
- Spoon pineapple mixture over chicken. Use additional BBQ sauce as necessary to make sure chicken is completely coated.
- Bake for 50-60 minutes until cooked through, basting with pan juices 1/2 way through baking time.
- Breasts work too, but require less cooking time. DO NOT OVERCOOK or they will be dry!
- I also throw in a small can of drained pineapple chunks just because hubby likes them and it adds a bit of texture to the dish.
- You can prep this dish in the morning to cook when you get home from work. It refrigerates well to be baked later.
Linking to DISHING IT & DIGGING IT at Rustic & Refined, SUNDAY’S BEST at Mother 2 Mother, SUNDAYS AT HOME at Celebrating Everyday Life and My Soulful Home, CELEBRATE YOUR STORY at Celebrate & Decorate,
COOKING & CRAFTING with J&J AT Julie’s Creative Lifestyle, MAKE IT PRETTY MONDAY at The Dedicated House, MELT IN YOUR MOUTH MONDAY at Make Ahead Meals for Busy Moms, MERRY MONDAY at Where The Smiles Have Been and Our Crafty Mom, MIX IT UP MONDAY at Flour Me With Love, SHOW and SHARE at Coastal Charm, LOU LOU GIRLS FABULOUS PARTY at Lou Lou Girls, TAKE OUT TUESDAY at The Painted Apron, TREASURE BOX TUESDAY at Memories by the Mile, TUESDAYS WITH A TWIST at Stone Cottage Adventures, DELICIOUS DISHES at Walking On Sunshine, SHARE YOUR CUP @ Have a Daily Cup of Mrs. Olson, FAVORITE THINGS at Katherine’s Corner, FULL PLATE THURSDAY at Miz Helen’s Cottage, BLOGGERS PIT STOP at The Blogger’s Lifestyle, HOME MATTERS at Life with Lorelai, KITCHEN FUN & CRAFTY FRIDAY at Kitchen Fun with My Three Sons, PRETTY PINTASTIC PARTY at Coffee with Us 3, SHARE IT ONE MORE TIME at Everyday Home, SWAY SHAREFEST at The Sway Life
Using ordinary materials (vinegar, food coloring and whipping cream) you probably already have on hand to decorate gorgeous Easter eggs is so easy and fun too! You will want to wear gloves so as not to dye your fingers.
TIE-DYE EASTER EGGS
Bowl of Vinegar
- Boils eggs and cool to room temperature.
- In a bowl large enough to hold all the eggs (or work in batches) place the eggs in the bowl and cover with vinegar for 20 minutes. The vinegar allows the dye to adhere to the egg shell better.
- Dry the eggs and set aside.
- In a large baking dish fill it with a thick layer (about 1 inch deep) of the whipping cream.
- Generously dot the cream with various colors of food dye coating most of the surface fairly close together.
- Drag a skewer or chopstick through the cream to create a tie-dye design, kind of like you’re making a marbled cake.
- Place a layer of paper towels on a cookie sheet and set aside.
- Put on gloves to protect your hands from the dye.
- Gently place an egg on the surface of the whipped cream.
- Slowly roll the egg over the surface to coat the shell.
- Place the egg on the cookie sheet and repeat with remaining eggs. DO NOT WIPE ANYTHING OFF!
- Let dry 20 minutes.
- Fill a large bowl with water. The water will remove the excess cream leaving the design on the egg.
- Gently submerge the egg and then GENTLY dry with paper toweling. DO NOT RUB HARD as you might rub off the design.
- Store eggs in refrigerator.
NOTE: This can be done substituting shaving cream for whipped cream, but then they are for decoration only and NOT edible!!
Somehow in Chasing MY Life I got away from my actual description of the journey. My life became all about the kitchen, well at least primarily. One of the discoveries I’ve made with life altering surgery that changed how I eat is that my life is no longer just about the food and recipes.
So, as we say goodbye to A HOUSE FROM HELL, put EVERYTHING in storage and begin the next leg of our journey to spend some time concentrating on working out and recovery and then search for our next project (hopefully our last) I want to return to my blogger roots and chronicle ALL of life.
I’ve been getting organized to get back into link parties and such, just searching around to see who is still out there and where the parties are at. I have found that many of my old favorites are no longer, but there are soooooooo many new parties to link up to which leads me to my post title, SO MANY LINKS, SO MANY BLOGS… just NOT ENOUGH TIME. Initially I’m choosing link parties by whether or not their title peaked my interest.
AND soooo many parties are now co-hosted which creates even MORE links to explore so I’m still reading as much as I can and finding new interests to become a part of.
I’m sure I’ll will find many more new blogs and parties on my future journeys, but for now I’m excited to be joining these new linky parties on a regular basis.
CELEBRATE YOUR STORY at Celebrate & Decorate,
COOKING & CRAFTING with J&J AT Julie’s Creative Lifestyle
HAPPY HOMEMAKER MONDAY at Diary of a Stay at Home Mom
MAKE IT PRETTY MONDAY at The Dedicated House
MELT IN YOUR MOUTH MONDAY at Make Ahead Meals for Busy Moms
MENU PLAN MONDAY at I’m an Organizing Junkie
MERRY MONDAY at Two Chicks and A Mom
MIX IT UP MONDAY at Flour Me With Love
SHOW and SHARE at Coastal Charm
1 1/2 cups fresh or frozen diced peaches
1 1/2 teaspoons + 2 tablespoons sugar
1 1/2 teaspoons cornstarch
Juice of 1 lime
1 teaspoon PURE vanilla extract
3 tablespoons rolled oats (NOT instant)**
4 teaspoons flour
2 tablespoons COLD unsalted butter, cubed
2 tablespoons chopped walnuts
1/4 cup raspberries or blueberries or ???
- Preheat oven to 350°.
- Line a baking sheet with foil.
- Lightly spray 2 ramekins with non-stick cooking spray.
- Toss peaches, 1 1/2 teaspoons sugar, cornstarch, lime juice and salt together. Set aside.
- In a small food processor, pulse oats until a fine crumble.
- Add 2 tablespoons sugar and flour to oats and pulse until well blended.
- Cut in butter with pastry blender until a coarse meal.
- Stir in vanilla and walnuts.
- Divide peach mixture between ramekins.
- Divide raspberries over each ramekin.
- Sprinkle each ramekin with oat mixture.
- Bake 30-35 minutes until golden and bubbly.
- Cool 5 minutes before serving – that fruit is HOT!
- Serve with a scoop of vanilla ice cream.
CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie
¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper
- Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
- Pour breadcrumbs in another shallow dish.
- Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
- Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
- Cook 5 minutes or until bottom side is crispy and golden brown.
- Add remaining butter and oil and flip the breasts over.
- Cook another 5-7 minutes or until chicken is cooked through.
- Transfer the chicken to a plate and set aside.
- Add shallots to pan, cooking until soft.
- Add mushrooms, cooking until starting to caramelize.
- Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
- Add the cream, pimentos or peppers and tomatoes.
- Bring to a boil and cook 1 minute, stirring constantly.
- Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
- Simmer and cook until sauce reduces by half.
- Add the chicken back into the sauce and heat through.
- Serve over pasta with sauce.