KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.

Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant!

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons butter
15 drops NuNatural’s liquid stevia extract

  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs.
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl.
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm.
  • Bake at 350° until golden brown (about 10 minutes).
  • Allow to cool completely before using.

FILLING
16 ounces cream cheese
1/3 cup key lime juice
1 egg
1 teaspoon NuNatural’s white stevia powder

  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it.
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

SAUCE
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice

  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan.
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves.
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat.
  • Stir in blueberry sauce; let stand 5 minutes.
  • Cool sauce to room temperature.
  • Stir in remaining 1 tablespoon lemon juice.

NOTE: I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

MIMOSA CHICKEN ala BISCUIT HEAD with CAT HEAD BISCUITS

I LOVE watching cooking shows and LOL I will NOT apologize for that. If I learn just one thing or find one New recipe, it was worth my time. Watching the new Hannah Hart show the other night I learned about Biscuit Head in Asheville, North Carolina. It is said that locals and tourists alike flock there for their cathead (because they are the size of a cat’s head) biscuits, an all-you-can-eat jam and butter bar and their mimosa chicken, not to mention their fresh-squeezed mimosas and their sake-spiked bloody Marys.

I understand that husband and wife team, Jason and Carolyn Roy behind the popular cafe (which has opened two additional locations since the West Asheville spot opened in 2013) have written a new cook book, Biscuit Head New Southern Biscuits, Breakfasts, and Brunch where they reveal many of the recipes they are most popular for, including their Mimosa Fried Chicken recipe below.

THIS IS IT, the secret recipe for their phenomenal fried chicken. “While many think of chicken breasts when it comes to fried chicken, we say you can’t beat the chicken thigh. It is a more tender, moist, and flavorful cut—though if you really want to, you can substitute breast meat in this recipe. I made it with the thighs as they wrote it, but will be replacing it with breasts next time, we just prefer them.

BISCUIT HEAD MIMOSA CHICKEN Makes 4 servings

BRINE
2 tablespoons kosher salt
3 tablespoons sugar
2 teaspoons ground coriander
1 bay leaf
2 cups water
2 teaspoons paprika
1 teaspoon curry powder
2 cups orange juice
¼ cup champagne

  • Mix together all of the ingredients for the brine, Stirring until the salt and sugar are dissolved, then place the chicken into the brine.
  • Cover and chill in the fridge overnight.

CHICKEN
4 large boneless skinless chicken thighs
1 quart vegetable oil
2 cups Biscuit Head Dredge (see below)

  • In large pot preheat your oil to 335°.
  • While your oil is heating up, remove the chicken from the brine and shake off any excess liquid.
  • Completely coat the chicken in the dredge by shaking in a Ziplock bag. Let the chicken thighs rest for 3 minutes in the dredge bag, then give them one more good shake in the dredge to make sure that they’re fully coated.
  • Carefully place each piece of chicken into the hot oil and fry, cooking for about 10 minutes should get the chicken right where you want it. You are looking for a nice golden crust and an internal temperature of 162°F.
  • Remove the chicken from the oil and place on a wire rack to rest a few minutes—serve it while it’s hot!

DREDGE
8 cups all-purpose flour
¼ cup salt
1 tablespoon garlic powder
1 tablespoon ground smoked paprika
½ tablespoon ground cayenne pepper
2 teaspoons freshly ground black pepper

  • Sift everything together and mix well.
  • Store in an airtight container for up to one year.

NOTE:  This recipe can also be cooked in a cast-iron skillet on the stove top. Use lard if you go this route and use enough that the melted lard comes up at least halfway on what you’re cooking.  The goal is to flip just once.

CLASSIC CAT HEAD BISCUITS yields: 6 large biscuits or 8-10 smaller one
2 ½ cups all purpose flour
2 ½ cups King Arthur cake flour
¾ teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons butter, cubed into small pieces and well chilled
2 cups whole buttermilk

  • Preheat your oven to 375°.
  • Adjust oven racks to center of oven.
  • Grease a baking sheet or cast-iron skillet (pan spray works fine).
  • In a large mixing bowl, sift together both flours, salt, and the baking powder.
  • Gradually add the butter. DO NOT let the butter to melt or soften in your hand. You do want the butter to release steam as the biscuit cooks. That steam adds to the airiness and lightness of your final biscuit product.
  • Add the buttermilk and stir very gently to fold it in. DO NOT over mix!
  • Using an ice cream scoop, Scoop the dough onto your pan or skillet, making sure to keep the dough scoops right next to each other on the pan.
  • Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.

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CILANTRO LIME CHICKEN

This started out as Chicken Francaise from Recipe 30.  Then I realized I had forgotten to purchase one ingredient (a lemon so I used a lime) and accidentally purchased something different (cilantro) from what the recipe actually called for which was parsley.  So I did what I always do, I substituted the most likely ingredients and voile’, we have a new recipe. I also don’t like olive oil so I substituted avocado oil. I used significantly more garlic also.  When the chicken was gone I poured the remaining sauce over the carrots and they were really good.

CILANTRO LIME CHICKEN
4 chicken steaks or 2 large breasts, halved
WONDRA flour for dredging
2 JUMBO eggs
1 handful of fresh cilantro, chopped fine
4 tablespoons Parmesan cheese
1 cup Moscato white wine
1 cup chicken stock
3 garlic cloves, minced
2 tablespoons Avocado oil
4 tablespoons butter
Juice of 1 large lime
Salt and pepper to taste

  • Preheat oven to warm.
  • Whisk together eggs, salt, pepper, half of the cilantro and 2 tablespoons of the Parmesan cheese. Pour into a shallow dish large enough to fit a chicken breast.
  • Season eggs with salt and pepper, give them a light beat.
  • In another shallow dish, add the flour and a little more salt and pepper.
  • Heat the Avocado oil and 2 tablespoons of the butter over medium high heat.
  • Dredge the chicken thoroughly in the flour followed by the egg wash, coating to cover well.
  • Cook on each side about 4-5 minutes (depending on thickness) until golden and cooked through.
  • Remove chicken to warm plate in oven and let rest.
  • Turn the heat up under the same pan and add your wine whisking well.
  • Add the crushed garlic.
  • Add the lime juice.
  • Add the chicken stock.
  • Add the remainder of chopped cilantro.
  • Add the remainder of butter and reduce the sauce for 2 minutes on full heat until it starts to thicken.
  • Return the chicken to the sauce and turn to coat in sauce.
  • Plate chicken immediately and top with sauce.

BAKED WHITE FISH & CHAMPAGNE DRESSING

BAKED WHITE FISH

2 teaspoons peanut oil
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste
3 tablespoons white wine
3 tablespoons CHAMPAGNE DRESSING (recipe below or substitute fish or chicken stock)
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400°.
  • Spray baking dish well with non-stick spray.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

CHAMPAGNE DRESSING
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper.
  • Chill for several hours.
  • Enjoy!

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CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE

CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE
4 boneless, skinless chicken breasts
1/3 cup Wondra flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons avocado oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

  • In a shallow bowl sift together the flour, salt and pepper.
  • Coat chicken with flour mixture and pat firm caking the flour into all the crevices.
  • In a large skillet heat together the butter and avocado oil.
  • Saute’ the onion rings until browned and beginning to caramelize.
  • Add the chicken and cook until brown on both sides and cooked through.
  • Remove the chicken and onions and set aside.
  • Add the wine and cook for 2 minutes until heated through.
  • Add the parsley and whipping cream, cooking over low heat until sauce thickens.
  • Serve over chicken and mashed potatoes.
  • Top with the onions.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2017

HAPPY Monday everyone! I hope you had a good week and an even better weekend.  Ours was quiet, but productive. We celebrated our anniversary Friday night at a wonderful new to us restaurant and had a fabulous time. We also spent Saturday helping my uncle with a project getting all hot, sweaty and dirty so we came home, cooled off and relaxed the remainder of the weekend.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

I’m so happy we are NOT in Oregon for today’s total eclipse.  Until 2 years ago we lived near the 100% coverage area and from what I have heard it has been a zoo there for the past week with heavy traffic, sold out stores and gas stations, crowds and crowds of people…  I’m quite happy here in our 70% coverage area.

We are supposed to have beautiful skies, but will still be under heat advisory with triple digit heat and high humidity.

ON THE BREAKFAST PLATE

Protein drink and coffee

AS I LOOK AROUND THE HOUSE

I admit, it’s a wreck!

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… all caught up
  • LIVING AREAS… mostly tidy, NOT – I have packing materials everywhere
  • KITCHEN… quite clean except for the breakfast dishes
  • STUDIO… so-so with all the packing and ebaying going on
  • YARD… need to fetilize
  • BLOG… still doing some recipe updating and planing for future posts.

CURRENTLY READING & TELEVISION / DVR

  • STILL READING – Ava Miles #3 Dare Valley – Grand Opening

Pre-season Football has gotten a little boring so NASCAR is dominating as it gets close to the “PLAYOFF” time, formerly known as “THE CHASE”. PLUS, Defenders started Friday night as well as Guy’s Family Road Trip and the Great FOOD TRUCK race  started yesterday.

We still have a few summer shows going.

  • ZOO
  • DOUBT
  • STRAIN
  • SALVATION
  • NIGHT SHIFT
  • MIDNIGHT TEXAS
  • CHESAPEAKE SHORES
  • AMERICA’S GOT TALENT
  • GUY’S GROCERY GAMES
  • MASTER CHEF – there are some interesting characters left this season and some I can’t wait to see go – hint hint JEFF HAS TO GO!

MENU PLANS FOR THE WEEK

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

BREAKFAST

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

QUICHE LORRAINE

PANCAKES & BACON

LUNCH

SALAMI & CHEESE WRAPS

GRILLED CHICKEN and TOMATOES

SOUP & SANDWICH

MAC & CHEESE with HAM

SALAD & FRUIT

PASTRAMI BURGERS

APPETIZER PLATES for the RACE

DINNER

BBQ SAUSAGE & BEANS

COUNTRY BOB’S MEATLOAF & MASHED POTATOES

CHICKEN GUMBO and SALAD

CAST IRON SKILLET CHICKEN and VEGGIES

MARRY ME CHAMPAGNE CHICKEN & SALAD

BUNLESS CRY BABY BURGERS with POTATO SALAD

SEAFOOD SALAD with PARMESAN CRUSTED ROLLS

DESSERT

RUM RAISIN NOODLE BAKE

SNICKERDOODLES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

We have a “difficult” person in the family and are praying for guidance in understanding and dealing with this person.

THINGS THAT ARE MAKING ME HAPPY

11 days to go to my testing that will determine surgery type and date as well as the overall treatment plan.  This has been a miserable wait and I’m ready to feel better!!!

FAVORITE PHOTO FROM THE CAMERA

I have been working hard at sorting and packing up all that I can (china, winter clothing, studio parts and pieces…) for the upcoming, yet to be determined move.  We still don’t have a date for my surgery, for that matter we don’t yet know which surgery will be done as my surgeon is waiting for the results from the tests being done on September 1st.  Either way, I am working at getting a lot of the heavy work done before that test and have made good progress.

I took another load to the donation center and have designated the spare bedroom as a staging area.  The mattress isn’t there any more either.  It was a full size and no one we know or have visit is comfortable on that size so the little boy next door now has a new bed as of yesterday.

INSPIRATION

 

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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SLUMBERING VOLCANOES

A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.

SLUMBERING VOLCANOES

4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese

1/2 pound shrimp
1 lemon

  • Preheat oven to 350°.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Spray baking dish with non-stick cooking spray
  • Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
  • In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
  • Remove tomato shells from oven.
  • Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
  • Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
  • While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

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GLAZED SESAME CHICKEN STIR FRY

GLAZED SESAME CHICKEN STIR FRY
1 1/2 pound chicken breasts, cut into bite sized pieces
1 LARGE egg, beaten
1/2 cup rice flour
1 red pepper, diced or sliced small
3 green onions, sliced thin
3 cloves garlic, minced
2 cups broccoli florets
1 tablespoon honey
1 large can crushed pineapple
1/2 cup Hoisin sauce
1 +2 tablespoons sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
1/2 pound spaghetti noodles or Soba noodles, prepared al dente’

  • Drain pineapple retaining ALL the juice.
  • Generously season chicken steaks with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken pieces first in beaten egg and then rice flour.
  • Heat wok or skillet to medium high.
  • Add 2 tablespoons sesame oil and coat pan well.
  • Add chicken pieces and sear on all sides JUST until done.
  • Remove chicken and keep warm.
  • Add additional sesame oil and heat.
  • Add broccoli florets and saute 1-2 minutes.
  • Add bell pepper and garlic and cook until pepper is tender.
  • Add green onion.
  • Whisk together the pineapple juice, soy sauce, honey, Hoisin sauce and cornstarch until well blended.
  • Add sauce mixture to the wok. Cook 2-3 minutes, stirring well.
  • Add in pineapple.
  • Cook until sauce is slightly thickened.
  • Add chicken pieces back in and toss to coat.
  • Add noodles and toss well.
  • Serve immediately.

This is my original recipe and it is great, but today I made thin chicken steaks because I already had them in the fridge, but much prefer the original bite size pieces – they get so much more flavor cooking that way.

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ARTICHOKE CHICKEN & PASTA with LEMON WINE SAUCE

I found this recipe called Italian Lemon Butter Chicken over at ALLrecipes and it was amazing!!  I did make several changes though for my family’s likes and we like it so much better, so go check out the original recipe and you decide.

Artichoke Chicken & Pasta with Lemon Wine Sauce
1/4 cup white wine
Juice of 2 large lemons
1/3 cup heavy cream❉❉
1/2 cup butter, chilled❉❉
salt and pepper, to taste
1/2 pound dry campagnelle pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 bunch green onions, halved and sliced
1 tablespoon butter
1/4 cup Wondra
salt and pepper to taste
4 slices bacon, diced
6 ounces mushrooms, sliced
6 ounces marinated artichoke hearts, drained and chopped ***TIP
1/4 cup finely chopped fresh parsley

  • To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3.
  • Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated.
  • Stir in parsley.
  • Season with salt and pepper.
  • Remove from heat, and keep warm.
  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Brown the bacon pieces most of the way until crispy. Drain the bacon pieces on paper towels.
  • Heat remaining bacon grease and 2 tablespoons butter in a large skillet over medium heat.
  • In a bowl, stir together flour, salt, and pepper.
  • Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil cooking until cooked through and golden brown on both sides.
  • Remove the chicken to paper towels.
  • Stir the onions, mushrooms and artichokes into the remaining butter, adding more butter as necessary; cook until the mushrooms are soft.
  • Add in the bacon pieces.
  • Add in pasta, stirring to blend.
  • Add sauce to the pan and stir to coat well.

NOTE 1❉:  a dry blush works well also.
NOTE 2❉❉:  I didn’t have enough butter so substituted 3/4 cup buttermilk this time and was pleased with the results.

***TIP save your artichoke marinade and use it as a base for a quick salad dressing to go with your meal.

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ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with non-stick cooking spray.
  • In a large mixing bowl toss together the bread, ham, peppers, onions and half of the cheese.
  • Pour in the egg mixture and continue tossing until bread pieces are well coated in egg mixture.
  • Spoon into prepared ramekins.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.

NEXT DAY:

  • Preheat oven to 350°.
  • Bake until set, about 30 minutes.

CEDAR PLANKED SALMON ala NIBBLE ME THIS ala BOBBY FLAY

CEDAR PLANKED SALMON

adapted from Chris @Nibble Me This who adapted the Potlatch seasoning from Bobby Flay
4 salmon filets
2 lemons cut into 16 slices
1 teaspoon each fresh coarse ground Himalayan pink salt & black pepper
3/4 teaspoon chili powder
1/4 teaspoon red pepper flake
1/4 teaspoon dried tarragon
1/4 teaspoon celery salt
1/4 teaspoon dried minced garlic, smashed
1/4 teaspoon onion powder
1/4 teaspoon dried Italian seasoning

  • Preheat a charcoal grill set up for direct heat at 350°.
  • Mix the spices together for the potlatch seasoning.
  • Place half the lemon slices on the planks.
  • Place the salmon fillets skin side down on planks and season liberally with the potlatch seasoning.
  • Top each fillet with other half of lemon slices.
  • Place the planks on the grill, close the lid and cook until the internal temperature of the salmon is 120-130°, about 7-9 minutes.
  • Remove from the grill and serve immediately.  You can serve directly on the planks or remove it from the plank.

NOTES: There are several ways to test for doneness when grilling fish.  These tips are from Chris @NIBBLE ME THIS from the Cooking Fish Fundamentals lesson at Rouxbe Online Cooking School.

  • Test for doneness early and often.
  • A rough guide is 10 minutes total per inch of thickness.
  • Cook to an internal temp of 120-140° but fish with dense flesh (tuna, salmon) can be done at 120f.
  • Check the inside flakes at the thickest place.

RITZY CHEDDAR CHICKEN

RITZY CHEDDAR CHICKEN
4 boneless, skinless chicken breasts
1 sleeve RITZ crackers
salt and pepper to taste
1/2 cup whole milk
2 cups grated cheddar cheese

SAUCE
3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup buttermilk
1/2 cup chicken broth
2 tablespoons sour cream
2 tablespoons butter

  • Pre-heat oven to 400°.
  • In a food processor grind crackers until fine crumbs.
  • Generously pepper chicken pieces.
  • Soak chicken pieces in the buttermilk.
  • Dredge chicken pieces through the cheese first and then the crumbs.  Pressing each layer firmly into the chicken pieces before the next layer is applied..
  • Spray a baking dish with non-stick cooking spray.
  • Lay chicken pieces into the baking dish.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 5-10 minutes or until chicken is golden brown.
  • While chicken is baking begin the sauce.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt, cooking until bubbly.
  • Remove from heat and gradually stir or whisk in chicken brothe and milk alternately.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Stir over a medium high heat until sauce is heated through.
  • Serve over chicken.

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