Friday, September 26, 2014

Chicken Breasts in Lemon Cream Sauce

Today's tried and true recipe, Chicken Breasts in Lemon Cream sauce, is one that I love. L.O.V.E., love.  How do I love thee?  Let me count the ways - heavy cream, butter, mushrooms, lemon - what's not to love?  This is the kind of recipe you save for a special occasion because it's just so good, so bad, so right.  I cannot wait to make this again...and again...and again.   



I found the wonderful recipe on Food.com.  It had 5 stars and awesome reviews.  The dish was pretty simple and one I knew I had to try.  I love lemon chicken, lemon anything, and once I read the reviews, I could not wait to make this for dinner.  Just reading the ingredients, I knew it would be fantastic.  

Here are some reviews on food.com for the recipe:
"This is over the top marvelous - I made extra and later used it for chicken crepes. The sauce is simply divine! DH thought the sauce would be too rich and heavy - it is just the opposite, light and refreshing. This is sure to be a regular on our menu. Thank You!"
 "This is fabulous! It is one of my favorite meals, served over rice with broccoli on the side. MMMMMM-MMMMMMM-MMMMM!! I usually add a touch more lemon because I like the zing. Great recipe, thanks."
This meal was awesome! We loved the lemon flavor. It was not too over powering but just right. Thanks for posting this wonderful dish."
Mega-Hit! My family loved this recipe when I made it for my son's Baptism. It is so very tasty and we look forward to eating it again. I didn't make a single change to the recipe; there was absolutely no need! Thanks so much!"
"This was so good! We served it with mashed potatoes. My mouth is watering just thinking about it again!"
My neighbor made this for us the other night and I thought I was about to die! I love it! Thanks for sharing! I can't wait to make it for myself. This will definitely be a staple meal in our house!"



Chicken Breasts in Lemon Cream Sauce

Ingredients
  • 6 chicken breasts - boneless, skinless
  • 6 tablespoons butter - divided
  • 12 oz mushrooms, sliced
  • flour, to dredge chicken
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 tablespoons lemon juice (I pressed juice from 1 whole lemon)
  • 1/2 tsp white pepper (I omitted and used black)
  • salt and pepper
Head to Food.com, for the directions and to print this wonderful recipe.

Tips:
  • I didn't have white pepper so I just used black.
  • I doubled the sauce because my chicken breast were so large.  When I make it in the future, I plan to always double the sauce - that includes the mushrooms. 
  • Instead of measuring the lemon juice, I just squeezed a fresh lemon. Since I doubled the sauce, I used the juice from two whole lemons. 
  • I served the chicken and sauce over angel hair pasta.  
  • Not a fan of mushrooms?  Leave them out.   
Go make this dish, NOW!  You can thank me later.  

Thank you so much for stopping by!
Cheers!


Thursday, September 25, 2014

Quick and Easy Drop Biscuits

Today I am sharing one of my favorite go-to biscuit recipes that is quick and easy, always a hit.  No roll, no fuss biscuits from scratch, that come out perfect every time.   Tender, flaky....delicious! 


Quick and Easy Drop Biscuits

Print Recipe 
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 cup milk 
Directions
Preheat oven to 450 degrees F.   Spray a cookie sheet with non-stick cooking spray.

In a large bowl, mix all of the dry ingredients (flour, sugar, baking powder, cream of tartar, salt).  Next, add milk and butter, stirring until all dry ingredients are just blended- it's important not to over mix.  Drop large heaping tablespoons (I use a medium size Pampered Chef scooper) of batter on cookie sheet.  Bake on middle rack of oven for approximately 10-12 minutes, until tops and edges begin to turn golden brown.  Remove and serve warm with butter, honey or jam.  Enjoy!   Recipe makes one dozen.  


Thanks for stopping by!
Cheers!



Wednesday, September 17, 2014

Honey Roasted Mini Red Potatoes

Today's recipe is a quick and easy side dish that is absolutely fantastic, Honey Roasted Mini Red Potatoes!  Not a single potato was left in the dish.  Not one.  Not too sweet...just right.  A sweet little twist on a dinner staple.   


Honey Roasted Mini Red Potatoes

Adapted from AllRecipes.com
Ingredients
  • 1 1/2 lbs mini red potatoes, cut in quarters
  • 1/4 cup sweet onion, diced
  • 4 tablespoons butter, melted
  • 3 tablespoons honey
  • 1 1/2 teaspoons dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
Preheat oven to 375 degrees f.  Spray a 9x13 baking dish with non-stick cooking spray. Place quartered potatoes in a single layer on bottom of baking dish.  Next, top potatoes with diced onions.  In a small bowl, mix melted butter, honey, dry mustard, salt and pepper.  Pour mixture evenly over potatoes. Using a spoon, toss potatoes to coat with honey mixture. Place in middle rack of oven and bake for 35 minutes or until tender - stir potatoes half way through baking.  Salt and pepper to taste.  Enjoy!  

Serve with pork, chicken, fish...beef too.  

Thanks for stopping by!
Cheers!



Saturday, September 13, 2014

Chicken Gloria Casserole - Tried and True Recipe

Today's Tried & True recipe is compliments of Betty Crocker, 
Chicken Gloria Casserole...and it's absolutely delicious.  




Before making recipes, I always like to read reviews.  This casserole had 5 stars and some great comments:
  • "Delicious!!!!!  So easy to make, will make again."
  • "This is awesome!!!!!  So delicious.  I made it exactly according to the recipe and it was fabulous.  Definitely a keeper."
  • "This chicken was delicious and turns out like a showy dish you could serve for company.  It smelled so good when cooking and turned out perfectly without too much effort.  We will definitely fix this again!  I prepared it exactly like the recipe suggested -- no changes."
  • "This dinner is AMAZING.  However, I paired it with green beans, so it tastes like you are eating green bean casserole. Yummy!"
My family review - WE LOVED IT and agreed on the five stars!  I followed the recipe as directed, but doubled it because I had six large chicken breasts I needed to use and was able to make two dinners.  The first night I served the casserole with Cheddar Cheese Pull Apart Rolls and green beans.  Leftovers on the second night were delicious, just as good as the first day, if not better.  I served it with wild rice, leftover rolls and green beans.  The wild rice with the casserole is perfect and highly recommended.  Be sure to spoon the sauce over the chicken and rice.  



Chicken Gloria Casserole

Print Recipe 
Ingredients
  • boneless, skinless chicken breasts
  • salt and pepper
  • all-purpose flour
  • vegetable oil
  • butter
  • fresh mushrooms
  • cream of sherry wine
  • creamy mushroom soup
  • Muenster cheese
  • fresh chopped parsley
Head to Betty Crocker for the full recipe and to read more reviews on this wonderful casserole. 

Thanks for stopping by!
Cheers!

Friday, September 12, 2014

Pumpkin and Spice Double Chocolate Brownies

Today we woke up to temps in the low 30s and snow on the ground.  Yes, snow!  Isn't it still technically summer?  I know weather in Ohio can we wacky, but Colorado takes the cake, or should I say brownie.  This weekend we will be back in the 80s.  Until then, this cold snap has put me in the mood for baking.  Today I made the easiest, moistest, fudgiest brownies ever.  Just 4 ingredients to make an awesome fall treat!  They also happen to be egg free (happy dance), so my youngest with an egg allergy can enjoy them too.  She loves these brownies with vanilla bean ice cream on top.  Dee-licious!   



Pumpkin and Spice Double Chocolate Brownies


Ingredients
  • 1 Family Size Box of Brownie Mix (18.4 oz or similar size)
  • 15 oz  Can 100% Pure Pumpkin 
  • *1 1/4 tsp Pumpkin Pie Spice
  • 1 Cup Semi-Sweet Chocolate Chips
Directions
Preheat oven to 350 degrees F.  Spray a 13x9 baking dish with non-stick cooking spray.  

In a large bowl, add all ingredients and mix well.  Pour into baking pan, spread evenly (mixture will be a little thick).  Bake on middle rack of oven for 25 -30 minutes.  Check with toothpick to make sure it comes out clean.  Serve warm or cold.  Wonderful served warm with a scoop of vanilla ice cream.  Enjoy!

Tips
  • If you don't have (or care for) Pumpkin Pie Spice or chocolate chips, just skip them, your brownies will still be awesome.  
  • *Don't have access to Pumpkin Pie Spice, no worries, head here, to My Blessed Life, for a great recipe to make your own.
  • Baking times for ovens vary - be sure to check brownies after 25 minutes, you do not want to over bake.  
Thanks so much for stopping by!
Cheers!


Sunday, September 7, 2014

Cheesy Taco Bake

Tonight I made a quick and easy dinner that my family loved, Cheesy Taco Bake!  Out of 5 stars, my family gave it 4 1/2, not too bad for a dinner I pulled off last minute.  I know it would have received 5 stars if I had limes in the house...next time.  My husband had three helpings...three!  I'd call this dinner a success.  



My inspiration for the recipe came from Betty Crocker's Beef Taco Bake, made with shredded beef.  You can head here for the recipe. 


Quick.  Easy.  Delicious.



Cheesy Taco Bake

Ingredients
  • 2 cups Bisquick Original Mix
  • 3/4 cup water
  • 2 Tablespoons freshly chopped cilantro
  • 1 to 1 1/2 lbs lean group beef (cooked and excess fat drained)
  • 16 oz  jar chunky salsa (I used mild)
  • 11 oz can mexicorn, drain excess liquid
  • 1 packet low sodium taco seasoning (1 to 1.25 oz packet)
  • 2 cups finely shredded Colby-Monterey Jack cheese blend
Directions
Preheat oven to 450 degrees F.  Grease a 9x13 baking dish.  In a large bowl, mix Bisquick, water and cilantro.  Mix until all dry ingredients are gone - dough will be soft and form a ball.   Spread/press dough mixture evenly in bottom of baking dish.  Set aside.  

Cook beef in large skillet over medium heat for approximately 10 minutes until brown and ready.  Drain excess fat.  Add taco seasoning, mix well.  Next add salsa and corn, mix.  Spoon beef mixture evenly over dough.  

Bake on middle rack of oven for 22-25 minutes, until edges are golden brown. Check the center with a toothpick and make sure it comes out clean.  Once ready, remove from oven, top with cheese and place back in oven for a couple of minutes, just until cheese has melted.  Remove and serve warm topped with your favorite taco toppings.  Enjoy!  

Thanks for stopping by!
Cheers!

I'm sharing my recipe at this great party,





Tuesday, September 2, 2014

Personalize Your Queso Dip

Football season has arrived, which means it's snack time for your tailgates and football viewing parties.  Today, I have Elizabeth here, who writes on behalf of Queso For All, to kick off the season with some great ways to amp up your queso dips.  Score a touchdown with these great mix and match ideas!

This is a guest post from Elizabeth L. on behalf of Queso for All.  Check out www.quesoforall.com to find the original recipe for queso dip, along with other fun queso goodness.

Personalize Your Queso Dip!

http://www.quesoforall.com/images/global/queso-share.jpg

Queso dip is pretty simple, right?  Microwave some RO*TEL and Velveeta, and you’re done—instant cheesy goodness.  Why stop there, though?  You can try out all sorts of different ingredients in your queso dip.  There were some great dip recipes on Sweet Little Bluebird recently, so let’s add some more!  Check out the following queso dip ideas.

Basic Queso Dip Recipe


First, start with a basic queso dip recipe:
·  1 can (10 oz.) RO*TEL® Original Diced Tomatoes & Green Chilies, undrained
·  1 lb. (16 oz.) Velveeta®, cut into ½-inch cubes

Put both of these ingredients in a bowl and microwave for 5 minutes on HIGH.  Now, you’re ready to mix and match:

·         Garlic Bread—Try using strips of garlic bread for dipping instead of chips.  Regular bread sticks would work, too.

·         Cornbread—Cornbread has a subtle flavor that pairs perfectly with spicy food so it would also be a perfect replacement for the traditional tortilla chip.

·         Fresh Tomatoes—Dice fresh tomatoes and then sauté in a pan.  The tomatoes are then ready to be thrown into the dip itself.

·         Steak—If you have any leftover steak, just slice the meat into thin pieces, heat, and add to the queso dip.

·         Potatoes, Bacon, and Sour Cream—Craving a loaded baked potato?  Mix a diced baked potato, crumbled cooked bacon, and sour cream into your queso dip for a delicious appetizer.

·         Chicken Sausage or Grilled Bratwurst—Cooked chicken sausage or grilled bratwurst can be sliced and added to your queso dip for a meatier version of the original queso dip.

·          Spinach—Sauté spinach so that it’s slightly wilted.  Now it’s ready to go into the pre-prepared queso dip.


Do you ever make your own customized queso dip?  Tell us all about your homemade queso recipe, and you could have your queso dip featured on our website!