Monday, July 25, 2016
A friend of mine posted this on Facebook and when I saw the video I knew I had to try it. First it's so simple to make, goes together very quickly and is really delicious. There was no leftovers with this meal. I made a side salad and sauteed onion, red and yellow peppers in olive oil with garlic. The meal was really great.
5-6 boneless chicken breast
1 1/2 container of cherry tomatoes *I used yellow and red*
3-4 TBL balsamic vinegar
5-6 cloves garlic
Provolone Cheese or Mozzarella *original called for Mozzarella I used Provolone*
salt and pepper
In a large sauce pan heat olive oil, salt and pepper both sides of chicken breast add to heated pan. Cook about 6-8 minutes on each side, set aside. In same pan add balsamic vinegar then the garlic, cook for a minutes or so...be careful and watch the garlic you don't want it to burn. Add the tomatoes and cook for about 5 minutes, add chopped basis then add the chicken back to pan place cheese on top of each piece and then cover and let cook until the cheese melts. Just before serving add some more fresh basil.
Serve on a large platter and place tomatoes on top of chicken pieces.
Hope you try this recipe it's great. Have a great week and always remember to Find the Time to Do ALL the things Y♥u L♥ve.
Monday, July 18, 2016
My grandson and son in law love hot spicy things so this one is a perfect dish for them. I made mine without the jalapeno's and my daughters without the bacon. I also made brocolli and rice for the boys. I've been trying low carb again to try and get some weight off. It's been hard trying to walk with working and my hip. This is a great low carb recipe so hope you give it a try.
adapted from here
5 Slices bacon, cooked crisp and chopped
4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
1-2 Tablespoons olive oil
8 Ounce package cream cheese, softened
1/4 Cup mayo
1/2 Teaspoon garlic powder
1 Cup shredded cheddar cheese
1/4 Cup grated Parmesan cheese
4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
cilantro sprigs for garnish
|Preheat oven to 350ºF.|
Cook bacon to crispy, set aside.
Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil.
Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear.
While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely.
Once chicken is done, move to plate and set aside.
Add chopped jalapenos to pan and saute briefly. Turn off heat.
In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.
Add cheddar and Parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon.
Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and Parmesan if desired.
Bake in oven until well heated (about 20 minutes).
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Monday, July 11, 2016
I made these for work and made the and increased it by another 1/2 because the guys would eat them all and then there would not be any left for the rest of the co-workers. If you want to make them as follows you'll get about 32 cookies using the small ice cream scoop. These are really good so will be making them again for sure. The guys loved them and with making a batch and a half they were able to have cookies two days in row. (Of course I had to hide them and portion them out or they would have eaten them all the 1st day. :)
½ cup butter
½ cup white sugar
⅔ cup unpacked brown sugar
½ cup smooth peanut butter (chunky can be used also)
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup rolled oats
¾ cup chopped milk chocolate
¾ cup chopped dark chocolate
1/4 cup reeses pieces
1/4 cup caramel pieces
1/4 cup roasted peanuts
- Preheat oven to 350 degrees.
- Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips, peanuts, reeses peices and caramel peices until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Monday, July 4, 2016
These are really good, but a bit time consuming putting it all together. I made these for work and they were a big hit. I've never made them before but I will for sure make them again. They would be great during the holidays or if you're having a semi large gathering.
adapted from here
- 1 3/4 cups (210 grams) AP Flour
- 2 cups quick oats (if using rolled oats, pulse them for few seconds in the food processor)
- 1 1/2 cups (300 grams) Imperial Sugar® brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, melted
- 11 ounces vanilla caramels, unwrapped *1 bag*
- 1/3 cup heavy cream
- 2 cups (12 ounces) semi sweet morsels
- 1 cup (6 ounces) dark chocolate, chopped *I used large Hersey bar special dark*
- 1 cup chopped pecans
- 5-6 caramels
- 1/3 cup chocolate chips
- Heat the oven to 350F. Line a 13x9 with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
- In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
- Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
- In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
- Pour the caramel in the pan, over the chocolate and pecans.
- Crumble the reserved oatmeal cookie dough over the caramel layer.
- Bake for 23 minutes or until light golden brown.
- Cool completely in pan on a wire rack.
- Once cooled cut into bars.
- Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.