RITZY CHEDDAR CHICKEN

Evidently I hit the jackpot on new recipes this week.  Hubs was getting tired of all the chicken I was serving so I was looking for a way to “spice” up chicken without actually using too many spices.  Diet here still consists of virtually spice and acid free ingredients due to all my health needs, but 2 recipes so far this week have done it!   On the other hand I will NEVER be posting the recipe for potato crusted Tilapia – that recipe sucked big time!  Now as good as this was I want to try it again using this recipe for the chicken and the Lemon Cream Chicken sauce from last night.

RITZY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 boneless, skinless breasts**

1 sleeve RITZ crackers

salt and pepper to taste1/2 cup whole milk

2 cups grated cheddar cheese

SAUCE

1 can cream of chicken soup##

2 tablespoons sour cream

2 tablespoons butter

  • Pre-heat oven to 400 degrees.
  • In a food processor grind crackers until fine.
  • Generously salt and pepper chicken pieces.
  • Soak chicken pieces in the milk.
  • Dredge chicken pieces through the cheese first and then the crumbs.  Press each layer into the chicken pieces.
  • Spray a baking dish with PURE or PAM.
  • 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.
  • In a medium sized sauce pan combine the soup, sour cream and butter with a whisk.
  • Stir over a medium high heat until sauce is hot.
  • Serve over chicken.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2.

## I make my own cream soups if you prefer:

3 tablespoons butter

3 tablespoons WONDRA flour

1/4 teaspoon salt

1/4 teaspoon poultry seasoning

1/2 cup milk

1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property. Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre. Since then I have made more recipes from the scraps of paper I collected over the years. Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

Lemon Cream Chicken

LEMON CREAM CHICKEN

1/3 cup WONDRA flour

salt and pepper to taste

4 skinless, boneless chicken breast halves**

3 tablespoons butter

1 KNORR chicken homestyle stock tub

3/4 cup hot water

1 cup whipping cream

Juice of 1 large lemon

1/4 pound fresh mushrooms, sliced

  • Wash and dry chicken pieces.
  • Generously salt and pepper each side.
  • Dredge in the flour, pressing to coat well.
  • In a large skillet, melt butter.
  • Add chicken pieces and brown on each side. Remove chicken and keep warm.
  • Add KNORR stock and hot water, whisking into drippings until well blended.
  • Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
  • Whisk in the lemon juice and whipping cream until well blended.
  • Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
  • Simmer to desired consistency.
  • Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times. This helps for portion control and works wonders! Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals. This it happens allows me to try even more recipes as long as I adjust them to feed 2.

MY DAYBOOK for HAPPY HOMEMAKER MONDAY

Happy Homemaker MondayIt’s been awhile since I felt like I was in my regular routine.  It’s time to try and get back into the groove of things.

THE SIMPLE WOMAN’S DAYBOOK is hosted by Peggy &

HAPPY HOMEMAKER MONDAY is hosted by Sandra at Diary of a Stay at Home MOM

Outside my window/WEATHER… VERY little sun is peeking through smokey hazy skies as firefighters continue to battle and are finally winning the “Mountain Fire”.  As soon as they have it completely contained I am going to have to wash down the house starting at the roof peak and the pool will have to be REALLY cleaned as the ash is settling into the water and filter.

I am thinking… it’s a going to be a busy day as I continue to wade through the paperwork that has accumulated on my desktop.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the July menu and I’m starting on some new ones for August too.  I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

  • Ritzy Cheddar Chicken
  • Lemon Cream Chicken
  • Potato Crusted Tilapia
  • Garlic & Brown Sugar Chicken

I’M WEARING… a swimsuit and coverup.

I’M CREATING… some quilt pieces that have been needing finished for a while (I just have problems sitting for any length of time due to the scar tissue from my cancer surgery), Christmas gifts for next year – quit laughing, these things take time and I’m also creating some new recipes. Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

MENU THIS WEEK:

MONDAY – Ritzy Cheddar Chicken

TUESDAY – Lemon Cream Chicken

WEDNESDAY – Potato Crusted Tilapia

THURSDAY – Garlic & Brown Sugar Chicken

FRIDAY –OUT

SATURDAY – BIL’s surprise birthday party

SUNDAY –  C.O.R.N. 

I am going… to BIL’s surprise birthday party and am looking forward to seeing family we’ve been missing.I am wondering… just who to contact next regarding the VA mess – seems like we’re always starting over.

MY READING LIST… love my kindle paperwhite and have been enjoying a new author (at least to me) Marie Force.  Since Christmas I have devoured every book she ever wrote.

MY TV LINEUP THIS WEEK…  ALL ON DVR SO I CAN SKIP THE COMMERCIALS LATER

  • FALLING SKIES
  • DROP DEAD DIVA
  • RIZZOLI AND ISLES
  • FRANKLIN & BASH
  • ROYAL PAINS
  • LONGMIRE
  • THE GLADES
  • SWITCHED AT BIRTH and many more…

I am hoping… things turn around soon

I am looking forward to… getting away for a few days next month for our anniversary.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… were finishing a few projects.

I am praying… to live in the day and not worry about the future as much.

A favorite quote for today…Dreams are only thoughts you didn’t have time to think about during the day. ~Author Unknown

  • my morning coffee
  • cooler weather

  • my kindle
  • the laundry being done
  • the grocery shopping being done 

MY TO DO LIST 

  • Creating a few new recipes
  • getting into a new exercise routine to keep getting my energy back
  • laundry
  • grocery store
  • research
  • blog catch up

Favorite picture from my camera this week… I had my golden shaved for the oppressive heat this summer and she just looks so darned cute with her paws crossed so politely.

RETIRING & SUNSET

It’s been such poor air quality here due to the Mountain Fire that I’ve been painting up a storm here.  I can now also say that I am finally retiring my paint clothes.

As horrible as the fire is, it does make for some colorful sunsets. Unfortunately it is still only 10% contained.  I could certainly live without the smoke and ash though.

BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old. 
Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes
Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.
Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients
2 1/4 cups (8 ounces) cake flour
1 1/2 cups + 2 tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons baking soda
1 ~ 2 tablespoons lemon zest
Wet Ingredients
½ cup canola oil or sunflower oil
3 large egg yolks
2/3 cup water @ room temperature
2 tablespoons lemon juice
1 teaspoon Vanilla essence
For Meringue
1 ¼ teaspoon cream of tartar
2 tablespoons sugar
7 large egg whites
  • Preheat your oven to 325 degrees.
  • Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
  • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
  • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
  • Add the cake flour, baking soda and salt to the bowl.
  • If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
  • Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
  • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
  • In a second large mixing bowl, beat the egg whites until they are foamy. 
  • Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
  • Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
  • Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
  • Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
  • Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
  • Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
  • Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
  • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
  • Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
  • Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.
Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.

HAPPY BIRTHDAY BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old.

Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake. 

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.
Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients
2 1/4 cups (8 ounces) cake flour
1 1/2 cups + 2 tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons baking soda
1 ~ 2 tablespoons lemon zest
Wet Ingredients
½ cup canola oil or sunflower oil
3 large egg yolks
2/3 cup water @ room temperature
2 tablespoons lemon juice
1 teaspoon Vanilla essence

For Meringue

1 1/4 teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

  • Preheat your oven to 325 degrees.
  • Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
  • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
  • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
  • Add the cake flour, baking soda and salt to the bowl.
  • If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
  • Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
  • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
  • In a second large mixing bowl, beat the egg whites until they are foamy. 
  • Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
  • Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
  • Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
  • Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
  • Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
  • Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
  • Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
  • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
  • Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
  • Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.

BBQ HERBED CHICKEN

It was another scorcher here today of 112 degrees and monsoony humid weather so we stayed inside and painted the bathroom and a bedroom. I’m exhausted though so decided to make this simple recipe for the grill. It was made even simpler by having the lime juice in the freezer. I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them. This was a substitute for tonight, but I highly recommend using the fresh when you can.

BBQHerbedChicken

HERBED BBQ CHICKEN

1/2 cup vegetable oil

1/2 cup lime juice

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped oregano

1 teaspoon onion powder

1/4 teaspoon lemon pepper

4 chicken thighs, about 1 pound*

4 chicken drumsticks, about 1 pound*

  • In a small food processor mix together everything except the chicken.

    Wash and dry the chicken pieces.

  • Pour herb mixture into a large ziploc bag and add chicken pieces. Marinate chciken for 30 minutes to 24 hours.
  • Heat grill and spray with PAM for grilling especially if using skin free pieces.

    Place chicken pieces on grill, reserving the marinade.

  • Cook on one side and then turning to other side. Time will vary drastically based on type of chicken pieces you are using.
  • Pour reserved marinade into a small saucepan. Bring to a boil over a medium-high heat and then remove from heat.
  • Brush over chicken pieces.

*I use whatever I have on hand – breasts, tenders, etc….

AN OLD FASHIONED RECIPE FOR COMFORT FOOD ~ APPLESAUCE, HOMEMADE, THE ONLY WAY

In today’s world there are more conveinence foods than the average person can count. Every can, jar, bottle, tube or frozen container is full of preservatives, additives or some form of chemical. As most of you know I DO NOT do any of the above. Our entire meals are made from scratch, a fact that according to my oncologist saved my life. So it’s no wonder I love simple, old recipes! This picture does NOT do this recipe justice!Applesauce

HOMEMADE APPLESAUCE

10 Honey Crisp apples, washed, peeled, cored and chopped

1 1/2 cups sugar

1 1/2 tablespoons pumpkin pie spice

2 lemons, juiced

2 tablespoons butter

  • Combine all ingredients in a stock pot*.
  • Bring to a slow simmer.
  • Simmer 2 hours +/- stirring regularly.
  • Simmer until apples are translucent.

I like the applesauce warm, but it’s great warm or cold!

*I like to use a large, but shirt stock pot so more of the applesauce touches the pan.

FLASHBACK FRIDAY ~ rewind

FLASHBACK FRIDAY @ SEASIDE SIMPLICITY

I am playing along with Martha at Seaside Simplicity with the meme Flashback Friday.   Come join in on the fun and link up your photo.

All our lives Jenn and I loved gathering shells on Galveston Island.  This trip was no exception. We were literally getting blown away, but had so much fun that day!! I’m pretty sure this was March 1998.  This is the last picture of us all together having fun so I keep rewinding to stay in the moment.

PEANUT PORK & NOODLES SALAD AND A CHAT

Seems like a VERY long time since I’ve sat and chatted here on my blog.  The past 2+ years have been such a jumble of care taking others, the BIG “C”, multiple medical appointments, VA red tape and just plain messed up events that it seems life has gone on without me.

Well, I’m here to tell you I’m taking my life back!  I do have one more surgery to get through, but it is trivial in comparison to the past couple years. Fortunately my mom’s winter place is empty for the summer and near my doctors so we are here and able to get it spruced up for her before winter while we deal with everything else.  The pool has also been a godsend for me to get some exercise and try to get my strength back.  All the anesthesia has taken a toll on me!  Right now we’re painting.  The house is 5 years old and had never been painted other than by the builder so boy is it soaking up the new paint!

If a messy kitchen truly is a sign of happiness, I must be freaking delirious!  We are taking a break tonight and enjoying a new recipe for Peanut Pork and Noodles salad while we watch the Nascar race.  I hope everyone had a great 4th and long weekend!

Peanutty Pork & Noodles 2

PEANUT PORK AND NOODLES SALAD

DRESSING

1/4 cup rice wine vinegar

1/4 cup creamy peanut butter

3 tablespoons soy sauce

3 tablespoons water

2 tablespoons honey

1 tablespoon minced garlic

1 tablespoon garlic chili paste

SALAD

1/2 pound boneless pork chops

2-3 ounce bundles ramen noodles

8 ounces snow peas, trimmed and cleaned

8 ounces bok choy, trimmed, cleaned and sliced

1 sweet red pepper, cored, seeded

1/8 teaspoon salt

3 tablespoons dry roasted unsalted peanuts (optional)

  • In a small food processor combine dressing ingredients and blend until smooth.
  • In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.
  • While chops are grilling bring a pot of water to a boil.
  • Add ramen noodles for 2 minutes.
  • Add peas and bok choy, boiling for 1 minute more.
  • Drain and rinse in cold water.
  • Place in large salad bowl.
  • Heat grill to medium high.
  • Grill chops and red pepper just until done, turning half way through.
  •  Transfer to a cutting board and thinly slice both chops and pepper.
  • Toss salad with remaining dressing and salt.
  • Scatter pork and peppers over salad.
  • Top with peanuts. (optional)
  • Serve immediately.

Peanutty Pork & Noodles 3Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.

APPLE BLACKBERRY COBBLER ~ A TASTEBUD TANTILIZER

What better way to celebrate the fourth than with a good old fashioned apple pie?  Nope, the perfect combination is apples and blackberries – sweet and tangy.  Your taste buds will be in HEAVEN. appleblackberrycobbler4

1 cup blackberries, halved

2 apples peeled and sliced thin (I use Pink Ladies)

1 cup whole milk

1 cup self-rising flour

1/2 cup butter + 2 tablespoons, both melted separately

3/4 cup fine sugar

1/4 cup packed brown sugar

  • Pre-heat oven to 350 degrees.
  • Mix together the fine sugar and flour.
  • Whisk in the milk.
  • Whisk in 1/2 cup melted butter.
  • Pour into well greased bowls or baking dish.
  • Distribute alternately apples and berries evenly on top of batter.
  • Mix 2 tablespoons melted butter with brown sugar until crumbly.
  • Sprinkle on tops.
  • Bake 45-60 minutes until golden and toothpick comes out clean.

Appleblackberrycobbler Appleblackberrycobbler2 appleblackberrycobbler3