PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.  
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned. 
  • Pour over chicken pieces.
  • Garnish with parsely.

BLACKBERRY ORANGE CHICKEN

BLACKBERRY ORANGE CHICKEN
Hefty 1/2 cup blackberries
1 orange, sliced thin
1/4 + 1/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons champagne vinegar
1 teaspoon safflower oil
2 cloves garlic, minced
1/2 teaspoon paprika
6 boneless chicken breasts
1 tablespoon fresh minced thyme
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 teaspoons cornstarch

  • Preheat oven to 375˚.
  • In a small bowl mash 2 tablespoons of berries.
  • Add 1/4 cup chicken broth, vinegar, brown sugar, oil, garlic and paprika and mix until well blended.
  • Spray baking dish with PURE.
  • Place chicken pieces in baking dish.
  • Pour blackberry mixture over top.
  • Top with orange slices.
  • Sprinkle with thyme, salt and pepper.
  • Bake uncovered for 25-30 minutes.
  • Remove chicken and keep warm. Save drippings.
  • In a small saucepan heat 1/4 cup chicken broth adding in cornstarch and blended until smooth.
  • Add in drippings.
  • Bring to a boil, cooking for a minute or two until thickened.
  • Serve over chicken.
  • Dot with remaining blackberries, which I forgot to do before the picture and the munchkins ate them all!

WARM BACON DRESSING

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

  • Cook bacon until crisp. Leave drippings in pan and allow to cool.
  • Drain on paper towels and crumble when cool.  Set aside.
  • In a medium bowl lightly beat the egg.
  • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
  • Mix until well blended.
  • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
  • When cool, add the crumbled bacon.
  • Enjoy!

SPICY APRICOT GLAZED BBQ PORK CHOPS

These are the easiest and yummiest pork chops!
SPICY APRICOT GLAZED BBQ PORK CHOPS
2 large center cut pork chops
1/3 cup apricot jam
1/3 cup Sweet Baby Rays BBQ sauce
2 tablespoons Frank’s Red Hot Sauce

  • Blend together until well mixed.
  • Grill chops, topping with glaze during last few minutes.
  • Enjoy!

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS
2 large Granny Smith apples, peeled, cored & sliced into 8 wedges
1/2 lemon, juiced
2 cans Pillsbury crescent roll dough
1 cups sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 can Squirt soda
4 tablespoons butter, sliced thin
  • Preheat oven to 350˚.
  • Spray a baking dish with PURE.
  • Submerge apple wedges into a bowl of ice water with the lemon juice.
  • Separate the crescent roll triangles.
  • Remove the apples and dry on paper towels.
  • Roll each apple in a triangle, starting at the small end.
  • Put the rolls in the baking dish.
  • In a small bowl combine the sugar, cinnamon and nutmeg.
  • Sprinkle evenly over the rolls.
  • Top with the thin slices of butter.
  • Pour the soda over everything.
  • Bake until golden brown (about 40-45 minutes).
  • Serve with vanilla ice cream or whipped cream.

BEAN & BACON ROLLS

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

  • Preheat oven to 350˚.
  • Spread Beans on each slice of bread.
  • Roll bread up and secure with 2 slices of bacon with toothpicks.
  • Bake for 30-45 minutes until bacon is crisp.