TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH
1 bag frozen tater tots, thawed (give or take depending on your waffle maker size)
4 – 6 slices bacon, cooked crisp
4 – 6 slices of cheddar or ½ cup shredded cheddar cheese
2 green onions, thinly sliced or thin red onion slices

  • Preheat waffle iron on high.
  • Place thawed tater tots closely together in an even layer on the waffle iron.
  • Close the lid and press it down tightly.
  • Cook until the tater tot waffle is crisp, about 5 – 10 minutes.
  • Remove the waffle from the waffle iron and allow it to cool on a wire rack.
  • Repeat the process to make a second tater tot waffle.
  • When the second waffle is crisp, top it with half of the cheese, the cooked bacon, and the sliced green onions.
  • Using the bottom plate of the waffle iron, heat the sandwich until the cheese has melted on the bottom waffle.
  • When the cheese has melted, carefully flip the sandwich over and allow the cheese to melt on the other side before removing the sandwich from the iron.
  • Cut it into quarters and serve.

DOUBLE APPLE BUNDT CAKE ala Dorie Greenspan

Here is another Dorie Greenspan cake that topped my list from when I did the meme several years back.

DOUBLE APPLE BUNDT CAKE

2 cups ALL PURPOSE flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon QUALITY ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
1 cup apple butter
2 eggs
2 medium apples, peeled, cored and grated
1 cup pecans or walnuts, chopped
½ cup plump golden raisins

  • Center a rack in the oven and preheat the oven to 350°.
  • Butter a 12 cup Bundt pan.
  • Dust the interior of the pan with flour, then tap out the excess.
  • Whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
  • Working with a stand mixer beat the butter and sugar on medium speed, scarping the bowl as needed for 3 minutes or until the mixture is smooth, thick and pale.
  • Add the eggs one at a time, beating for about 1 minute after each addition; until you have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter. It may appear to curdle the batter, don’t worry it will be okay.
  • With the mixer still on low speed add the grated apples and mix to completely blend.
  • Add the dry ingredients, mixing only until they disappear into the batter.
  • Using a rubber spatula, fold in the nuts and raisins.
  • Turn the batter into the Bundt pan and smooth the top of the batter with the rubber spatula.
  • Bake for 50 to 55 minutes, or until a think knife inserted deep into the center of the cake comes out clean.
  • Transfer the pan to a cooling rack to cool for 5 minutes before inverting and cooling the cake to room temperature.
  • If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
  • If you’re not going to ice the cake, you can dust it with confectioners’ sugar just before serving.

OPTIONAL GLAZE:
1/3 cup powdered sugar
2 tablespoons fresh orange or lemon juice

  • Put the sugar in a small bowl and stir in a squirt or two of either orange or lemon juice. Keep adding the juice a little at a time until you have a glaze that falls easily from the tip of a spoon.
  • Drizzle the glaze over the top of the cake letting it slide down the curves of the cake in whatever pattern it makes.
  • Let the cake stand until the glaze dries before slicing.

FRENCH PEAR TART

8 or 9 years ago when I was a new food blogger, I joined a MEME group known as Tuesdays with Dorie where we made a different recipe from her cookbook, Baking: From My Home to Yours by Dorie Greenspan, each week. Of ALL the recipes we made this was one of my all time favorites! It is PERFECT for this time of year!

FRENCH PEAR TART
SHELL
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon very cold unsalted butter
1 large egg yolk

  • To make the dough, put the flour, sugar and salt in a food processor and pulse a few times to combine.
  • Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely.
  • Add egg and process in long pulses about 10 seconds each until smoother.
  • Turn the dough out onto a work surface and knead just to incorporate any dry ingredients that might have escaped mixing.
  • Gather dough into a ball and flatten into a disk. Wrap well and chill for at least 2 hours or for up to 1 day.
  • Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.
  • You want to press the crust in so that the pieces cling to one another and knit together when baked, but you don’t want to press so hard that the crust loses its crumbly texture.
  • Freeze the crust for an hour before baking.
  • To partially bake the crust, center a rack in the oven and preheat the oven to 375°.
  • Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.
  • Bake the crust 25 minutes.
  • Then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
  • Bake for another 3 to 5 minutes, then transfer the pan to a cooling rack.

PEARS
3 medium pears, firm but ripe
1 lemon
1 cinnamon stick
4 cups water, optional
1 1/4 cups sugar, optional

  • Peel the pears.
  • In a saucepan just large enough to hold the pears, whisk together the water and sugar until the sugar dissolves.
  • Add the cinnamon stick and the juice of the lemon.
  • Bring to a boil.
  • Add the pears to the boiling syrup, reduce the heat so the syrup simmers to GENTLY poach the pears for about 15 minutes. They should be tender when pierced with a knife.
  • Remove from heat and set pan aside to cool the pears to room temperature.

ALMOND CREAM
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg, room temperature
2 teaspoons dark rum or 1 teaspoon PURE vanilla extract
Confectioners’ sugar for dusting

  • Add butter and sugar to a food processor and process till mixture is smooth and satiny.
  • Add the ground almonds and continue to process until well blended.
  • Add the flour and cornstarch, process,.
  • Add the egg, processing for about 15 seconds more, or until the almond cream is well blended.
  • Add the rum or vanilla and process just to blend.
  • Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

ASSEMBLY & BAKING

  • Center a rack in the oven and preheat the oven to 350°.
  • Line a baking sheet and set aside.
  • Cut the poached pears in half.
  • Core them and make sure to pat them dry so that their liquid won’t keep the almond cream from baking.
  • Fill the baked crust with the almond cream, spreading it even with an offset metal icing spatula.
  • Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly.
  • Place it, wide-end toward the edge of the crust, over the almond cream. The halves will form spokes.
  • Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes.
  • The almond cream will puff up around the pears and brown. Transfer the tart to a rack to cool to room temperature.
  • Right before serving, dust the tart with confectioners’ sugar..

NOTE:  Almond cream pairs well with a variety of fruits such as apricots, peaches and apples as substitutes or combinations.

Save

Save

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

Save

HAPPY BIRTHDAY DADDY ~ PINEAPPLE UPSIDE DOWN CAKE

Today would have been my dad’s 80th birthday I can’t believe he’s been gone 25 years. I still sometimes pick up the phone to call him and talk before I realize…

ANYWAY I digress. My cousin also passed away back in 1998 and her sister and I bake a cake for her every year on her birthday – most times we even make significantly different flavors, but I always make the same one on daddy’s birthday, Pineapple Upside Down Cake, his favorite.

This year I decided to try a new recipe from Damaris Phillips – I just LOVE her.  She is so much fun, and REAL, plus she likes to experiment so I know she’d be okay with the changes I made to her recipe.

PINEAPPLE UPSIDE DOWN CAKE
Total:1 hr 15 min          Active:25 min          Yield: 8 to 12 servings

TOPPING
2 1/2 tablespoons unsalted butter
1/2 cup lightly packed brown sugar
1/2 teaspoon molasses
20-ounce can sliced pineapple, drained and juice reserved
20-ounce can crushed pineapple, drained and juice reserved
1/3 cup golden raisins
1/4 cup finely chopped dried apricots
1/2 cup pineapple rum

  • Soak raisins and apricots in the rum.
  • In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar.
  • Cook, stirring constantly, until the sugar melts, about 2 minutes.
  • Remove from heat.
  • Drain apricots and raisins well.**
  • Arrange the pineapple slices in the skillet.
  • Fill in the spaces with the chopped apricots and golden raisins.
  • Follow by a thin layer of crushed pineapple. Set aside.

CAKE
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/3 QUALITY flaked coconut
1/2 cup whole milk
2 teaspoons PURE vanilla extract
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 LARGE egg

  • Preheat the oven to 350°.

Combine the cake ingredients in this fashion:

  • In one bowl, whisk together the flour, baking powder, coconut and salt.
  • In a second bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
  • Beat in the egg.
  • Add half of the flour mixture and mix on low until just combined.
  • Add the milk mixture and stir until just combined.
  • Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly.
  • Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes.
  • Be sure and check after 20 minutes to make sure the top isn’t getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes.
  • Cover with a large serving plate and invert the cake.
  • ENJOY!

NOTE: YOU CAN NOW USE THE LEFTOVER RUM FOR A COCKTAIL WHILE YOU WAIT!

 

MAGIC DUST SLAM DUNK HOT WINGS

MAGIC DUST SLAM DUNK HOT WINGS from Chris at NibbleMeThis He originally ran this recipe over at OUR Krazy Kitchen when I hosted that food blog.

36 chicken wing pieces (wingettes and drummettes)
CHRIS’ DRY RUB (I use my MAGIC DUST instead of Chris’ rub though – recipe below)
1 1/2 teaspoon Lawry’s Season Salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano

TOSS SAUCE
1/2 cup hot sauce (I use Frank’s Original)
1/3 cup butter
1 tablespoon Worcestershire sauce

DUNK SAUCE
3/4 cup ranch dressing
2 tablespoon diced roasted red pepper
2 tablespoon cilantro, finely minced

  • Preheat oven to 350°.
  • Mix the “dunk sauce” together and refrigerate.
  • Wash and dry the wing pieces REALLY well* and season with the dry rub.
  • Cook the wings for 25 minutes and then flip the wings.  Cook another 25 minutes or until crisp and cooked through.
  • Meanwhile, whisk together the “toss sauce” over medium heat.
  • Toss the wings in the toss sauce and put back in the oven for another 5-10 minutes.
  • Serve with the Dunk Sauce and enjoy

NOTE* This helps get a crisp skin.

TAMY’S MAGIC DUST (my go to dry rub that I keep on hand)

1/2 cup sweet paprika
1/4 cup finely ground sea salt
1/3 cup superfine sugar
1/4 cup chipotle chili powder
2 tablespoons ground black pepper
1/4 cup garlic powder

  • Mix all ingredients together until well blended.
  • Store in an airtight container.
  • Shake before each use.

MAGIC DUST NOTE: I can’t use it because of allergies, but a great addition to this recipe is 2 tablespoons of Colemna’s dry mustard.

Linking up to FULL Plate Thursday.

Save

Save

CARAMEL STUFFED AUTUMN SNICKERDOODLES

Another fun find on facebook that I altered to out taste. I mean who doesn’t like a snickerdoodle? and caramel? and cinnamon sugar? Put them all together and you have something really special for the fall season.

CARAMEL STUFFED AUTUMN SNICKERDOODLES yields 12 cookies adapted from DELISH
3/4 cup spiced apple cider
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick), softened
2/3 cup packed brown sugar
1 teaspoon molasses
1 egg
1 teaspoon PURE vanilla
Cinnamon sugar, for rolling
12 unwrapped caramel candies, cut into 4 pieces each

  • Preheat oven to 350° and line two baking sheets with silicone mats or parchment paper.
  • In a small saucepan over medium-high heat, bring the apple cider to a simmer, cooking until reduced to about 2 tablespoons. Let cool.
  • In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
  • In a large bowl using a hand mixer, beat together butter and brown sugar.
  • Add egg, vanilla, molasses and apple cider mixing until well blended.
  • Add flour and mix JUST until combined.
  • Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand.
  • Press 4 caramel pieces into the center of the dough, covering and sealing the caramel entirely with dough.
  • Reshape it into a ball and roll in cinnamon-sugar.
  • Place on cookie sheet and repeat with remaining dough and caramels.
  • Freeze for 20 minutes.
  • Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes.
  • Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Linking up to FULL Plate Thursday.

Save

Save

BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BREAD
Cooking spray, for greasing
1 2/3 cups bananas, mashed (about 4 medium RIPE)
2 eggs
1 cup granulated sugar
1/2 cup coconut oil, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
1/4 cup toasted coconut
1/3 cup golden raisins (soaked in orange juice and rum and then drained WELL)

  • Preheat the oven to 350°.
  • Spray a 9-by-4-inch loaf pan with cooking spray.
  • Combine the bananas, eggs, sugar, coconut oil, yogurt, rum and vanilla extracts in a bowl.
  • In a separate larger bowl, whisk together the flour, baking powder and salt.
  • Make a well in the center of the dry ingredients.
  • Pour the wet ingredients into the dry ingredients and stir JUST until the flour is incorporated and batter is smooth.
  • Fold in the coconut, raisins and walnuts.
  • Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour.
  • Remove from the oven and set aside while you make the glaze.

GLAZE
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup water
1/4 cup spiced rum
1 teaspoon orange zest
Vanilla ice cream, for serving, optional

  • Melt the butter in a saucepan over medium heat.
  • Add the brown sugar and 1/2 cup water and stir, cooking until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges.
  • Turn off the heat and carefully stir in the rum and the orange zest.
  • Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces.
  • Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
  • Slice and serve with vanilla ice cream, if using, and the remaining glaze.

Linking up to FULL Plate Thursday.

Save

SHEPHERD’S PIE QUESADILLA with RED JALAPENO SOUR CREAM

I originally found this recipe in a tailgating magazine, but unlike most recipe immediately changed it into what I wanted it to be.  Hubby loved it and requested it again for next week.

SHEPHERD’S PIE QUESADILLA with RED JALAPENO SOUR CREAM serves 4
8 small (6 inch) tortillas
1 tablespoon avocado oil
1 pound ground beef
1 Vidalia onion, chopped
2 large carrots, minced (I use the mini food processor)
1 beef bouillon cube
3/4 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon nutmeg
Fresh ground salt and pepper, to taste
1/2 pound snap peas, trimmed and chopped
6 Yukon gold potatoes, peeled and chopped
2 + 2 tablespoons butter
1 cup grated cheddar cheese

  • Heat avocado oil in a large skillet.
  • Dissolve beef bouillon cube in beef broth and Worcestershire sauce.
  • Add beef, onions and carrots, stirring frequently to saute’, breaking beef down into the smallest of crumble pieces.
  • While beef is cooking prepare potatoes in salted water until mashable.
  • Sprinkle with nutmeg, salt and pepper.
  • Add broth mixture and cook until meat is cooked through and liquid has been completely absorbed.
  • Add peas and cook a few minutes more. Set aside.
  • When potatoes are done drain off water and add 2 tablespoons butter, cream, salt and pepper, mixing well.
  • Assemble quesadillas with a layer of mashed potatoes, meat mixture and cheese.
  • Heat additional 2 tablespoons of butter and cook quesadilla until browned on each side and cheese is melted.
  • Cut with a pizza cutter and serve immediately with Jalapeño sour cream.

NOTE: A quesadilla maker works REALLY well.

RED JALAPENO SOUR CREAM
1 tablespoon Litehouse freeze dried Red Jalapeños
2 tablespoons beef broth
3/4 cup sour cream
Fresh ground salt and pepper, to taste

  • Soak red jalapeños in beef broth for 30 minutes to reconstitute. Drain well.
  • Fold jalapeños into sour cream and season to taste.

Linking up to FULL Plate Thursday.

Save

Save

Save

Save

LEMON PEPPER PORK CHOPS with ORANGE MARMALADE BEETS

LEMON PEPPER PORK CHOPS
4 thick boneless pork chops
fresh ground salt and pepper, to taste
2 + 2 tablespoons butter, divided
1 tablespoon avocado oil
1 tablespoon Wondra flour
1 shallot, sliced
1 red bell pepper, seeded and minced
1/2 cup diced grape tomatoes
2 cloves garlic, minced
1/3 cup Barefoot white moscato
1/2 cup chicken broth
1/2 cup lemon curd

  • Melt 2 tablespoons butter and avocado oil in large skillet over medium high heat.
  • Season pork chops with fresh ground salt and pepper.
  • Add pork chops to butter and oil, browning well on both sides – 5 to 7 minutes per side.
  • Remove pork chops to a plate and keep warm in oven.
  • Add shallots, garlic, tomatoes and peppers to butter, sautéing 2-3 minutes.
  • Sprinkle flour over shallots and peppers, stirring until flour is golden brown.
  • Add wine and de-glaze pan for a couple minutes.
  • Add chicken broth and cook 2-3 minutes more.
  • Whisk in lemon curd and cook 3-4 minutes until thickened.

ORANGE MARMALADE BEETS
1/2 cup orange marmalade
6 tablespoons orange juice
1/3 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans sliced beets. drained VERY well

  • In a large skillet combine everything but the beets, stirring to blend well.
  • Bring to a boil, cooking and stirring 5 minutes until thickened.
  • Add beets and cook 5 minutes more r until most of the liquid is absorbed.

Save

CHEESY MUSHROOM CHICKEN my version of CHICKEN DIANE

CHEESY MUSHROOM CHICKEN
2 PLUMP skinless, boneless chicken breasts
1/2 pound cremini mushrooms, sliced very thin
1 shallot, finely chopped
2 ounces sherry wine
1/4 cup heavy cream
2 teaspoon Better than Chicken Bouillon
1 teaspoon Dijon mustard
2 tablespoons butter
1 tablespoon Avocado oil
2 slices Havarti Cheese
Salt and pepper, to taste

  • Preheat oven to 350°.
  • Heat butter and avocado oil in a large skillet.
  • Season both sides of the chicken.
  • Brown chicken on both sides just until golden.
  • Transfer chicken to a small baking dish and place in oven to finish cooking, about 15 minutes.
  • Add mushrooms to skillet and saute’ until lightly browned, about 2 minutes.
  • Add shallots, and cook 2 minutes more.
  • Whisk together the sherry wine, chicken bouillon, mustard and cream.
  • Gradually stir into mushroom mixture and bring to a SLOW BOIL.
  • Season to taste with salt and pepper.
  • Just before bringing the chicken from the oven add the cheese and allow to melt.
  • Serve immediately.

 

Save

Save

CARAMELIZED FRENCH ONION CHICKEN

This is a delectable Caramelized French Onion Chicken that is juicy, a one pan meal and makes super saucy caramelized onion gravy. Oh and did I mention cheesy? 3 kinds of cheese that also make it ooey and gooey!

CARAMELIZED FRENCH ONION CHICKEN adapted from Creme de la Crumb Serves 4

2 medium Vidalia onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon avocado oil
Fresh ground Himalayan sea salt and pepper, to taste
1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano**
2 tablespoons Wondra flour
2 slices Provolone cheese, halved
2 slices Muenster cheese, halved
1/2-3/4 cup shredded Parmesan cheese
Fresh flat leaf parsley and cracked black pepper for garnish (optional)

  • Preheat oven to bake at 400°.
  • In a large oven-safe skillet over medium-high heat, melt butter.
  • Add onions and 3 tablespoons beef broth sautéing onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender.
  • Use tongs or a fork to transfer to a bowl and cover to keep warm.
  • While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with the fresh ground Himalayan sea salt, fresh ground black pepper (to taste) and Italian herbs.
  • Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side until browned on both sides (chicken may not be fully cooked through yet, that is okay). DO NOT clean out the pan between the onions and chicken.
  • Transfer chicken to a plate cover and keep warm.
  • Return the onions to the pan.
  • Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
  • Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
  • Season with salt and pepper to taste.
  • Return chicken to pan and spoon some of the sauce over each piece of chicken.
  • Top chicken with one half slice of provolone each, then one half slice of Muenster, then ¼ of the parmesan cheese.
  • Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  • Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve immediately.

NOTE:  Sometimes I add 2-3 cloves of garlic, minced

Linking up to FULL Plate Thursday.

Save

Save

Save