Author: QuiltLady

PAN FRIED CHICKEN IN SHERRY MUSHROOM CREAM SAUCE ~ BLOG 365.149

This is one of my favorite ways to serve a quick and easy pan fried chicken. It’s sweet, savory and elegant when need be.

PAN FRIED CHICKEN in SHERRY MUSHROOM CREAM SAUCE

4 skinless, boneless chicken breasts, flattened to 1/4 inch
1/4 cup WONDRA flour
3 + 1 tablespoons butter
1 LARGE clove garlic, FINELY minced
2 tablespoons FINELY sliced green onions
1 cup sliced mushrooms
2 cups heavy cream
1/4 cup dry sherry
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced tarragon
1/4 teaspoon paprika

  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Heat 3 tablespoons butter in large skillet over medium high heat.
  • Add chicken and sear 2-3 minutes per side.
  • Remove chicken and keep warm.
  • Add additional butter and when melted add, garlic, onions and mushrooms. Saute 2-3 minutes.
  • Stir in cream and sherry until well blended. Simmer 10 minutes until reduced 25% and starting to thicken.
  • Add paprika, tarragon and adjust seasonings to taste.
  • Plate chicken, ladle sauce over and serve immediately.

CAITLYN’S CORNED BEEF ~ BLOG 365.147

I had the most amazing twist on corned beef this past St. Patrick’s Day and I’m hooked on this version now!

CAITLYN’S CORNED BEEF

4-5 1/2 pound corned beef
1 SMALL sweet onion, quartered
1 cup brown sugar
1 Guinness Beer
1/2 teaspoon ground bay leaf
5-6 cloves garlic
Seasoning from below or Seasoning packet from meat package
3 LARGE carrots, rustically cut
1 pound Baby potatoes

  • Preheat oven to 325°.
  • Add the corned beef to a large dutch oven.
  • Tuck onions around the sides.
  • Mix brown sugar and seasonings together. Sprinkle on top of the corned beef.
  • Pour Guinness around the corned beef.
  • Cover and bake 1 hour per pound.
  • Let cool slightly before slicing or shredding for Rueben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

 

HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 21 of 2025 ~ BLOG 365.146

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED & ON MY MIND

WOW, is it really Monday again? Last week was again a blur of work, phone calls and errands associated with all the things that come with preparing for a sudden onset life changing illness of a family member while working to meet a deadline on the new estate sale house we took on.

We are still waiting on tests and results for my stepdad, your prayers are all appreciated. Let me reiterate that the health care in this county SUCKS! In my opinion it border lines on complete negligence.

On a happier note we started the sale with a friends and family day last Thursday that was a HUGE success, but it made for a VERY long weekend where I once again didn’t get as much accomplished at home let alone get to visit any of your blogs.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Yesterday was COLD for the end of May (62, rainy and windy), but today is supposed to be 80 and sunny as is the rest of the week. 🙂

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a load of bedding to do, but otherwise am pretty caught up.
  • GROCERIES & ERRANDS I have tons to do for cooking at the Eagles on Friday night and catering a wedding on Saturday. Some of the errands are in a town an hour away, so fortunately they coincide with my oncology follow up – I fully anticipate another clean bill of health. 🙂
  • PROJECTS & TRAVELS Everything is on hold for now.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • 24 in 24, AMERICA’S GOT TALENT, BEAT BOBBY FLAY, GUY’S GROCERY GAMES

READING TIME

I’ve been so busy that I have been falling asleep the minute my head hits the pillow.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
5/26 MONDAY
5/27 TUESDAY
5/28 WEDNESDAY
5/29 THURSDAY
5/30 FRIDAY
5/31 SATURDAY
6/1 SUNDAY
DINNER
 MEATLOAF and TWICE BAKED POTATOES
HALIBUT ENCHILADAS with CREAMY WHITE PINTO BEANS
 PAN FRIED PORK CHOPS with CHILI GLAZED CARROTS
 PHYLLO CHICKEN POT PIE
 CHINESE CHICKEN SALAD
CORN/YOYO clean out refrigerator night or you’re on your own
 We’ll be at a graduation party.
DESSERT
 
 
 STRAWBERRY SPOON BREAD

FAVORITE PHOTOS FROM THE CAMERA

This is Carl aka Morris, the friendliest cat in the world. He’s been hanging around the recent estate sale I’ve been working. He actually lives next door, but Donna, the woman who lived there had been feeding him and her brother who hired us said EVERYTHING GOES including and ESPECIALLY the cat!! But, the cat refuses to leave and meets me at the door EVERY morning before promptly making himself at home.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • CAITLYN’S CORNED BEEF
  • PAN FRIED CHICKEN in SHERRY MUSHROOM CREAM SAUCE

RECIPE LINKS FROM LAST WEEK

*TAMY’S SOUTHERN APPLE WALNUT CARROT CAKE ~ BLOG 365.142

TAMY’S SOUTHERN APPLE WALNUT CARROT CAKE

CAKE

1 cup golden raisins
1/4 cup Malibu rum
2 cups plus more for pans all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons QUALITY ground cinnamon
1 teaspoon salt
4 LARGE eggs
1 1/2 cups vegetable oil
1 1/2 cups grated apples – half grated and half chopped (I used Pink Lady apples)
1 1/2 cups grated carrots
1/4 cup WONDRA flour
1 cup small chopped walnuts

  • Pour rum over raisins in a small bowl. Set aside for 10 minutes and then drain well for several minutes.
  • Preheat oven to 350°.
  • Grease and flour 2 (9-inch) round pans or a 9×13 cake pan.
  • Line bottom of the pans with parchment paper.
  • In a large bowl whisk together the flour, sugar, baking soda, cinnamon and salt.
  • Add eggs and vegetable oil, blending JUST until combined.
  • Dredge drained raisins in Wondra flour, shaking off excess.
  • Fold in apples, carrots, raisins and walnuts, if using.
  • Pour into pans.
  • Bake for 40 minutes or until toothpick comes out clean.
  • Remove from oven and cool for 5 minutes.
  • Remove from pans to a cooling rack.
  • Allow to cool completely before frosting.

FROSTING

8 ounces cream cheese, room temperature
8 ounces salted butter, room temperature
4 cups powdered sugar
1 teaspoon PURE vanilla extract
FINELY chopped walnuts for garnish, optional

  • In a large bowl cream together the cream cheese and butter.
  • Add the vanilla and powdered sugar, beating until fluffy.
  • Fold in nuts if using.
  • Spread frosting on top of each cake layer.
  • Stack the cakes on a serving plate and serve.

NOTE: I tried making this gluten free. I also tried using Bob’s red mill egg substitute in making this recipe. Both are FAILS!