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Saturday, November 27, 2010

Oven Fried Chicken with Honey Butter Sauce

I found this recipe here,  if you have not been to Coleen's  site you should really take the time and look around.  I find myself trying to make at least one of her recipes a week.  Not all are her's, which is ok, because so far I have not found one that was not worth making AND  her pictures make you want to lick your screen.  (just kidding)

My friend Patsy and hubby Michael came for lunch this past Saturday, oh yes and my Sister-in-Law Winnie (she lives next door).  Patsy and I craft together and we take turns going to each others house.  Michael usually watches football this time of year, so it works out great for us.  They really are wonderful people and feel so blessed to have them in my life.  Patsy and I have been friends going on 25 years.  Ok on to the recipe.  I chose this recipe because it looked so yummy and I always try to make a new dish when we get together.  As Patsy would say, they are my Guinea pigs.  LOL  But don't think I've made anything yet that we have not thoroughly enjoyed.  I will also be making Coleen's apple cake.   Yet another wonder treat.

I followed the original recipe but as you can see  Coleen used pineapple, next time I will try the pineapple.  I also used chicken breasts but made 8.

1 tender frying chicken, cut up for frying *I used skinless chicken breasts*
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1/2 cup butter

1/4 cup melted butter
1/4 cup honey
1/4 cup lemon juice *I used fresh lemon*
(I added a pinch of dry red pepper flakes)

Dip chicken pieces into mixture of flour, salt, pepper, and paprika. Melt one stick butter in a shallow baking pan in a hot oven (400 degrees). Remove pan from oven. Arrange chicken in single layer in pan, turning to coat with butter. Bake skin side down at(400F) 30 minutes. Turn chicken.

For the sauce, melt 1/4 cup butter and add the honey and lemon juice. Pour the sauce over chicken and bake another 30 minutes or until fork-tender. Baste often, with the sauce, during last 15 minutes of baking,

 I baked the floured chicken breasts 25 minutes at 400F and then covered them with the sauce a
nd baked them for another 20 minutes (basting them with the sauce every 5 minutes or so).

This was a wonderful meal.  Sure hope you try it.  Thanks for stopping by.  Have a wonderful day and Remember to find the ti me to do ALL the things YOU love.

Tuesday, November 23, 2010

Chocolate Mousse


 I made this dessert this past week.  My daughter bought me a pasta machine for my birthday (which I asked for).  I made a pasta feast on Wednesday night and had the family for dinner.  We had baked ravioli, bow tie pasta with spinach pesto sauce and fettuccine with Bolognese sauce.  All of which I will post soon.  I also made two types of bread, the no knead Italian and the regular yeast Italian loaves.

The recipe for the Mouse I found at Tyler Florence's site on Food network.  I doubled this recipe because we had 8 people at dinner.

 Printable Recipe


6 ounces semisweet baking chocolate, chopped 

3 tablespoons unsalted butter, softened 

3 eggs, separated* 

1/2 teaspoon cream of tartar

1/4 cup plus 2 tablespoons sugar 

1/2 cup heavy cream, cold 

1/2 teaspoon  vanilla extract

Whipped cream and chocolate shavings, for garnish


    Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
    In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
    Beat heavy cream in a chilled bowl until it begins to  foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
    Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the  mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with  whipped cream and chocolate shavings before serving.
    This is the chocolate melted.

     I also made a Chocolate Dessert Dish to put some in, now how cute are they.  This would give any Chocolate Lover a Full Blown Rush.  LOL  ;-)
    Of course we all topped ours with whipped cream, I was in such a hurry to taste mine I forgot to take a picture.  Sorry.  
    Thanks for stopping by and hope you try this recipe, a very nice dessert to top off a wonderful meal.
    Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.

    Friday, November 19, 2010

    Apple coffee cake

    This is another recipe I made from Coleen's site.  It sure is good and not very difficult.  Give it a try.  I didn't follow her recipe for the apples I just kind of winged my own.
     Make the apple filling first so it can cool. In a large frying pan, melt 1/3 cup of butter and saute five apples (peeled, cored and sliced) apples over medium heat  almost tender. Stir in 3/4 cup white sugar 1 tsp of cinnamon.  I also added some white wine about 1/4 cup and cooked until it reduced and sauce had thickened a bit.  Set aside to cool.

    For the dough, put the following in your stand mixer:

    2 1/2 cups all purpose flour4 tablespoons sugar
    1/2 teaspoon salt
    1 heaping tablespoon yeast

    Whisk the above ingredients together to mix well.

    In a small bowl, whisk the following ingredients together and then add them to the dry mixture.
    1/3 cup melted (but not hot) butter1 egg
    3/4 cup hot tap water
    Knead the dough with your machine, on medium speed, for three minutes. If it seems too dry, add an extra tablespoon of water. After three minutes, scrape down the sides of the bowl (dough will be very soft and sticky), cover and let it sit for 20 minutes.
    After 20 minutes, divide dough in half (makes 2 coffee cakes) and roll each half out on floured surface to a 12x14 rectangle. Place each rectangle on its own parchment lined cookie sheet. Put apple filling down the center and then cut the sides with strips to make a crisscross.

    Fold the little strips back over the apple filling (no need to pinch it, just lay them over). Cover each coffee cake with plastic wrap and refrigerate for two hours. After two hours, take out of fridge and let it sit at room temperature for 30 minutes. After 30 minutes, top each coffee cake with
     struesel topping (which is made with 3/4 cup sliced almonds + 6 tablespoons all purpose flour + 1/4 cup powdered sugar + 3 tablespoons butter + 1/4 teaspoon cinnamon - cut butter into dry ingredients until fine crumbs).
    Bake at 375 for 15 minutes, then turn heat down to 350 for another 15 minutes. Remove from oven and place on cooling rack. Drizzle simple vanilla glaze over the top and decorate with more sliced almonds.

    Printable Recipe
    My daughter also made this recipe and made one with apples and one with Peach (for me)  I love peach desserts.

    Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the Things YOU love.

    Monday, November 15, 2010

    truffle brownies

    1/2  cup  butter 
    3  ounces chocolate truffle ( to make truffle   1/4 cup powdered sugar,1 lb semisweet or bittersweet chocolate, finely chopped, 3/4 cup cream, 2 tbsp light corn syrup)

     1  cup  sugar 
    2    eggs 
    1  teaspoon  vanilla 
    2/3  cup  all-purpose flour
    • 1/4  teaspoon  baking soda
    • 1  cup  chopped pecans or walnuts
    • 3/4  cup  semisweet chocolate piec4es (optional)


    1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool. Make the truffle, by heating the cream (do not boil) add to the butter, stir in chocolate stir until smooth, add sugar, corn syrup, mix until all incorporated smooth and shiny.
     Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
     Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
     In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
     Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.
    Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.
    To Store: Cover; place cooled brownies in the refrigerator for up to 3 days. Let stand for 30 minutes at room temperature before serving. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
    For a longer make ahead, bake brownies as directed through step 5. Wrap and freeze for up to 3 months. Before serving, top thawed brownies as directed in steps 6 and 7. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.

    These are good but don't expect them to taste like boxed brownies, they have a totally different texture but are very good.
    Thanks for stopping by, have a wonderful day and Remember to  find the time to do ALL the things YOU love.

    Friday, November 12, 2010

    Orange Honey Chicken

    Here's an easy recipe that goes together quickly and has just a few ingredients that you should already have on hand.  And another good thing about this dish is that you only dirty one pan.  I would guess you could use chicken breast with the skin on if you don't like thighs.

    6 chicken thighs (bone in and shin on)
    1/2 cup of all purpose flour (more if you need it)
    1 large orange
    1 tsp paprika
    1/2 - 3/4 cup orange juice (I just squeezed the orange and put in some of the insides too)
    3 TBL honey
    2 gloves garlic minced
    1 chicken bullion cube
    1/4 cup red wine
    2 TBL olive oil  plus 1 large pat of butter (for frying)
    salt and pepper

    Rinse and pat dry the chicken,  add salt and pepper and then dredge the chicken in the flour shaking off the excess.  As you can see I just use a plastic walmart bag, easy cleanup.
    Squeeze the orange into a bowl, add honey, garlic, paprika,  salt/pepper and segments (mushed). 

    In a large fry pan add oil and butter, when pan in hot add the chicken skin side down and brown on each side until they look like this.  It should take about 6 or so minutes on each side.
    When both sides are browned to your liking, add the wine and chicken bullion and cook for about 5 minutes, add the orange sauce and bring to boil, turn down, cover and let cook for about 10-12 minutes.  Baste once  during cooking.  Turn chicken and cook an additional 10-15 minutes, baste once and cook until chicken is done.

    In the very top picture you can see I added a potato I had made the night before, thought it would be an easy was to warm it to go with the chicken and would add some different flavors to the potato.
    Thanks for stopping by and hope you try this easy recipe.
    Have a wonderful day and Remember to Find the time to DO all the things YOU love.

    Monday, November 8, 2010

    30 minute dinner rolls

    OMG this are wonderful.   Monica you've got to try these.  No kneading and yes really ready to eat in 30 minutes.  The way Jake loves bread he'll really enjoy these.   I was experimenting with a new chicken salad recipe and needed some bread to put it on.  I made this recipe into two different things.  One was these dinner rolls and the other is a cornucopia shape roll to stuff the chicken salad in.  I'll post that recipe very soon.  I found this recipe here which I found through Coleens's site.  As you can see they found it at another site.  So guess this one has made it's way around the net.

    1 1/8 cups plus 2 tsp. Warm water
    1/3 cup oil
    2 Tb yeast
    1/4 cup sugar or honey
    ½ tsp. Salt
    1 egg
    3 ½ cups flour

    Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown. 
    You might want to put the first 4 ingredients in a medium sized bowl...I left mine in a 2 cup measure and look
    As you can see it did go higher than the picture.  By the time I got the camera it started to deflate. 

    The dough is fairly easy to work with.  If you need to just add flour to your hands when shaping the rolls.  Mine only made 7 in this picture because I used dough for the cornucopia rolls, so I would say you would probably get 12 or so good sized rolls.

    I put a little milk on top and sprinkled poppy seeds on top, just because.
    Thanks for stopping by, have a wonderful day and I sure hope you try these, you won't be disappointed.  By the time the rest of your dinner is ready so will your rolls.  Remember to find the time to Do ALL the things YOU love.

    Wednesday, November 3, 2010

    Oven Roasted Potatoes

    Here is a very simple quick side dish.  They take about 25-30 minutes depending on how thick you cut them.  You can change the spices if you like.  Maybe try rosemary (my not a fan of it but you may like it) basil, Italian seasoning, maybe lemon pepper if you like that.  Just use your imagination and decide what would go with the rest of your meal.  I made lamb chops, love lamb.  I didn't feel like fussing so just had the lamb chops and potatoes.  Made a for a great dinner.

    5 - 6 yukon gold potatoes peeled and sliced
    1 1/2 tsp salt
    1-2 TBL dried parsely
    3 - 4 small garlic cloves
    extra virgin olive oil

    Wash, peel and cut potatoes arrange them in a baking dish and sprinkle oil all over potatoes then add salt, pepper,  parsley and the four garlic cloves.  Bake in oven at 425 degrees until golden and tender.  Mine took about 30 minutes. 

    Thanks for stopping by, have a wonderful day, and Remember to Find the time to do ALL the things YOU love.
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