Category: MISC

ITALIAN LEMON BUTTER CHICKEN

I found this recipe at ALLrecipes and it was amazing!!  I did make a few changes for my family’s likes so go check out the original recipe.

ITALIAN LEMON BUTTER CHICKEN

Lemon Butter Sauce:

  • 1/4 cup white wine*
  • Juice of 2 large lemons
  • 5 tablespoons heavy cream❉
  • 1 cup butter, chilled❉
  • salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 tablespoon safflower oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
chopped fresh parsley for garnish

  1. 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. Season with salt and pepper. Remove from heat, and keep warm.
  2. 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.
  3. To make the chicken, heat oil 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. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms and artichokes into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley. 

*a dry blush works well also.
❉I didn’t want to use so much butter so substituted 3/4 cup buttermilk this time and was pleased with the results.

Meatball Calzones

Meatball Calzone adapted from Mr. Food
1 bag of frozen small to medium meatballs, thawed
1 jar of spaghetti sauce
1 bag Italian shredded cheese
1 tube pizza dough

Directions:  Preheat oven according to pizza dough package.  Cut the pizza dough into large enough pieces so that they can be folded over.  Place meatballs on dough, cover with spaghetti sauce and cheese.  Fold dough over to create pockets.  Cook according to pizza dough directions.

Here’s what you’ll need:

Roll out pizza dough onto a greased baking sheet.

Cut dough into large enough pieces so that it can be folded over.

Place meatballs on dough.

Cover with spaghetti sauce.

Add cheese.

Fold over making sure to close all holes so that the sauce doesn’t seep out during cooking.

Spread out on baking dish.  Bake in oven according to directions.

Here’s what you’ll end up with:

This was a perfect weekend lunch recipe.  It was so easy to make and took about 15 minutes with little prep. 
Hope you enjoy!
April

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 3/5 Cereal Sandwiches TUNA MELTS & TOMATO BISQUE
Tuesday 3/6
 Toast C.O.R.N. ORANGE HONEY CHICKEN
Wednesday 3/7 Yogurt Soup CHICKEN FLAUTAS
Thursday 3/8
 Fruit Salad BAKED WHITE FISH
Friday 3/9
 Oatmeal Sandwiches BEEF BARLEY PASTA SOUP & CADILLACS ~ PARMESAN ROAST BEEF  
Saturday 3/10
 Pancakes Out
OLD FASHIONED MEAT LOAF
Sunday 3/11
Baked Eggs C.OR.N. HAMBURGER STEAKS

Mexican Pizza – Fire Day Friday

I don’t eat much fast food but I do have a few “guilty favorites”, most of them from my teenage years.  Way back in the 1980’s my buddies and I would hit Taco Bell on Third Street in Jax Beach after surfing all day and the Mexican Pizza was one of my favorites.  
I had the craving for one last week and bought one at lunch.  Nostalgia isn’t what it used to be, because that thing was depressing.  Soggy, sauce all poured off the side, and a mess.  Plus, they don’t make them with green onion or black olives anymore.  
I went home that night and made my own version.  MUCH better!  Craving Satisfied.
So I didn’t use a grill, how is this “Fire Day Friday”?  It uses a fiery enchilada sauce that uses Rotel’s new (new to me) tomato & chile sauce.  Not Rotel tomatoes, just sauce.  I stumbled on it at the store and like it for the base of sauces like this. 
Anyway, here is how you can make your own Mexican Pizzas. 
NOT Taco Bell’s Mexican Pizza
Serves:  8 
Instructions
  • 1.25 lb ground sirloin
  • 1 cloves garlic, finely diced
  • 2 Tbsp onion, finely diced
  • 1 packet taco seasoning
  • 1 can refried beans
  • 2 cups colby jack cheese, shredded
  • 2 green onions, sliced
  • 2 tomatoes, diced
  • 4 oz sliced black olives
  • 8 corn tostadas* 

For the Quick Rotel Enchilada Sauce

  • 8 oz can Rotel Tomato & Chile Sauce
  • 1/2 cup water
  • 1 clove garlic, finely diced
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp ground chipotle
Instructions
  1. Mix the sauce ingredients in a small sauce pan and simmer over medium heat.  Stir occasionally.
  2. Cook the taco meat according to directions EXCEPT – after browning and draining the ground beef, quickly saute the onion and garlic before add the beef back to the pan.  Resume package directions.
  3. Heat the refried beans over medium low heat.
  4. Preheat oven to 450f.
  5. Place 4 corn tostadas on a cookie sheet.  Top each with 2-3 Tbsp of beans and 2-3 Tbsp of the cooked beef.  Top each with another tostada, 2-3 Tbsp of the enchilada sauce, and cover with shredded cheese. 
  6. Place in the oven just long enough to melt the cheese, about 1-2 minutes.
  7. Top with tomatoes, green onion, and black olives.  Serve immediately.

Notes

  • Taco Bell uses flour tortillas but we like the crunch from the corn tortillas.  

BLUEBERRY STREUSEL COFFECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

Broccoli & Cauliflower Salad

This is a fantastic low calorie tasty salad. I used to make the super fattening broccoli cauliflower with tons of mayo, sugar, sunflower seeds and tons of bacon. Delicious yes, but so fattening, you can eat such a tiny portion compared to this salad. The red wine vinegar is so good in this. It’s a nice make ahead salad but I wait until about an hour or two before serving time to add the dressing.

Broccoli & Cauliflower Salad

3 roma plum tomatoes

1 pound fresh broccoli florets, about 8 cups
1 small head of cauliflower, about 1/2pound
1/4 cup red onion, finely chopped
2 green onions, chopped
1/2 cup light mayonnaise
1/4 cup light sour cream
Salt and pepper, to taste
1/2 cup red wine vinegar
1 cup Splenda

Dice tomatoes, chop broccoli and cauliflower. Mix veggies together in a large bowl. Mix mayo, sour cream, salt and pepper, Splenda and red wine vinegar together in a small bowl. Add to veggies. Stir thoroughly and refrigerate for 1-2 hours, stirring often. Keeps in the fridge for about 24-36 hours nicely in my opinion.


Total calories = 791

13 loose filled cups

Meet Me on Monday

Acting Balanced
Heather at Acting Balanced gives us 5 questions each week to answer and the post includes a linky so we can BlogHop!. Heather said this meme is based on the original Meet Me on Monday hosted by Java at Never Growing Old.

Here are today’s Questions:
1. What was the first live concert you ever attended?
2. What colors look best on you?
3. What is one thing about you that most people wouldn’t know?
4. Who would you call to be bailed out of jail?
5. What do you think is the greatest invention of your lifetime and why?

1) Pink Floyd’s “THE WALL” – great concert
2) I like grays, blues and purples, but hubby likes brighter stuff.
3) I’m missing a disc in my back that makes it impossible for me to touch my toes no matter what I weigh.
4) My SIL or my husband.
5) There are way too many things to even begin to pick just one. I always think of Laura Ingalls who began her life on the prairie with nothing and lived to see electricity, refrigeration, air conditioning, indoor plumbing, planes and so much more!