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Monday, January 31, 2011

Herbed Chicken w/ cream sauce and Asparagus

Chicken before the cream sauce. Picture below plated.

This is something I made the other night and all I can say is YUM, YUM, YUM.
It's quick, simple and delicious.  Hope you'll try it.

2 - skinless boneless Chicken breasts (butterflied and pounded thin)
2 strings of fresh thyme
1 tsp fresh sage
2 fresh basil leaves
1 clove of garlic minced
1/4 onion, minced
1/4 cup heavy cream
1 lb.fresh asparagus
grated Parmesan cheese
2-3 TBL white wine
olive oil
1/2 stick of unsalted butter (you can use salted but cut back on salt)
1/4 cup of flour 
salt and pepper

Cook asparagus in water with some chicken bullion granules for about 5 minutes until tender.  Set aside.

Butterfly the  chicken breasts and then place between plastic wrap and pound with a rolling pin.  Hit it in an outward motion and don't beat it to death just make it thin.  You can get two servings from one breast after the pounding is done, unless you're extremely hungry then eat both.  :)  Put flour on wax paper(you could use a plate or bowl by why dirty another dish?)  and then salt and pepper the flour, pat chicken breast into flour until coated.  When ready to fry shake off excess flour.
 Chop all your herb, onion and garlic.
Heat a skillet with 3 TBL butter and some olive oil, when pan is hot add chicken.  Cook about 5-6 minutes on each side until golden.  Just before I turned the chicken I added a few herbs and pressed them in.  You can see them in this picture.

Place on plate and put in warmed oven til ready to serve and plate.
With dripping from meat add the last TBL of butter and a bit more oil then add the onion and garlic and cook for about 1 minute, add a small amount of the herbs and cook for about 30 seconds, stir in wine cook for 2-3 minutes, add the cream and stir, add cheese and rest of herbs, cook until it starts to thicken.  I added about 1 tsp of flour just before the cream to help it thicken (be careful not to overdo with flour or you'll have a thick mess with no flavor)  Stir to get all the goodies from the bottom of the pan.  Taste and then pour over asparagus and chicken.  I put some of the asparagus on top of my chicken.  (a tip, if the sauce gets to thick add some of the water from cooking your asparagus.)
This is the chicken before the sauce added.

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

Wednesday, January 26, 2011

Pineapple Upside down Cake

Well Sunday's seem to be my experiment days.  A couple of Sundays ago I made this cake along with a Pineapple Chicken.  I had bought a pineapple and before it went bad I need to make something.  I wanted to make a main dish and a dessert.  I haven't made pineapple upside down cake since I was in my 20's.  That's like light years ago.  :)  Well anyway I found a recipe at all recipes and adapted it.


4 eggs

1/2 cup butter

1 cup packed light brown sugar

4 or 5 slices fresh pineapple or (20 ounce) can sliced pineapple

10 maraschino cherries

3/4 cup sifted  flour

1/4 cup corn starch

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar 

1 teaspoon almond extract

1/4 cup sour cream

1/2 cup can crushed pineapple w/juice

Preheat oven to 325 degrees F (165 degrees C).
In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
Sift together flour, baking powder, and salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in sour cream, crushed pineapple  and almond extract. Spread batter evenly over pineapple in skillet.    

Bake for 40 to 45 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with  knife and the invert to
a plate.  

Thanks for taking the time from your busy day to stop by.  Have a wonderful day remember to find the Time to Do ALL the things YOU love.


Monday, January 24, 2011

Lemon Yogurt Cake with Blueberry sauce

This is a recipe from Ina Garten from food network.   We had a birthday celebration on Sunday for JR's birthday which was actually Monday.  We had an Italian Feast, home made Manicotti (crepes and all), a sausage filled puff pastry with roasted peppers and provolone cheese, two types of Italian Bread, carrot cupcakes with cream cheese frosting and this cake.  Wow I'm full again.  LOL  Oh yeah one healthy thing, we had a salad too.  :)
I will post all the other recipes very soon.
 1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

    For the glaze:   

    1 cup confectioners' sugar  

    2 tablespoons freshly squeezed lemon juice


    Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
    Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
    Meanwhile, cook the 1/3 cup  lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
    When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan or wax paper. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
    For the glaze , combine the confectioners' sugar and lemon juice and pour over the cake.

    Blueberry sauce:
    1 1/2 pints fresh blueberries, rinsed   
    1 cup sugar  
    1 tsp vanilla   
    1 tablespoon fresh lemon juice


      Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

      Remove from the heat and strain through a fine sieve if you want.  I left mine so you can get the nice taste of the blueberries and pieces. Cool to room temperature, cover and refrigerate.

      When ready to eat slice cake and serve with blueberry sauce.  Now doesn't that look just YUMMY???
       Thanks for taking the time from your busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the THings You. LOVE.

      Saturday, January 22, 2011

      Carrot Cupcakes with cream cheese frosting

      I made these last week,  Very moist, light and down right yummy. 
      They go together quickly too.  Recipe adapted from Joy of Baking.

      Printable Recipe
      2 cups (260 grams) all-purpose flour  
      1 1/2 teaspoons  baking soda
      1/2 teaspoon salt
      1 1/2 teaspoons ground cinnamon
      4 large eggs
      1 cup (200 grams) granulated white sugar
      1 cup (240 ml) safflower, corn, or canola oil
      2 cups (210 grams) finely grated raw carrots
      1 cup crushed pineapple
      1/2 cup (55 grams) walnuts or pecans coarsely chopped
      1 cup (100 grams) raisins or currants
      Cream Cheese Frosting:
      1/2 cup (113 grams) unsalted butter, room temperature
      8 ounces (227 grams) cream cheese, room temperature
      3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
      1 teaspoon pure vanilla extract

      Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.
      In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. 
      In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, pineapple, chopped nuts, and raisins. Evenly divide the batter between the 24 muffin cups and bake about 20 minutes or until a toothpick  inserted in the center of a cupcake comes out clean.  
      Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.
      Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
      Makes 24 cupcakes.

      Thanks for stopping by.  Have a wonderful day, stay warm if you're in cold weather country (like me) and Remember to Find the Time to Do ALL the things You LOVE.

      Tuesday, January 18, 2011

      Blueberry-Pear Crisp (serves 2)

      Sorry this picture looks this way but when this cooked it bubbled up and when it started to cool it settled.  It's really good though, so look past the ramekin.  The other day while grocery shopping they had fresh blueberries on sale for a $1.00 a container, so of course had to get some.  I wasn't sure what I was going to make.  I was in the shower and got thinking about baking and thought to myself, wonder if blueberries and pears go together.  I've had urges for pears lately.  They really are a great fruit and so tasty and sweet when they are ripe.  I thought about making some sort of tart, but to be honest I was feeling very lazy that day.  We had just had a good bit of snow and I made my comfort food of Chicken and Dumplings, so I wanted something easy.  And boy this is easy. Takes just 10 minutes to prepare and cooks in 30 minutes and is just to die for when done.  Could be great with a scoop of vanilla ice cream I bet, I'm not a fan of vanilla ice cream but those of you who are should try it with it.  This could also be doubled or tripled to make for 4-6 or even more, just use individual small ramekins.  I found this recipe here.
      printable recipe
      1/2 cup blueberry (fresh or frozen) I used fresh
      1 small pear, diced
      2 TBL brown sugar
      2 TBL flour
      1/8 tsp apple pie spice or all spice
      1 TBL quick oats   
      1 TBL crisco
      1/2 cup rough chopped walnuts

      Pre heat oven to 375, and butter the ramekins.  Put berries and pears in the bottom of two 6 oz ramekins.  Mix sugar, flour, oats, and spice together.  Add the Crisco and use a pastry cutter to blend and make crumbly.  Sprinkle on top of berries, top with walnuts and bake for 30 minutes until top is nice and brown.  serves 2

       See the juicy blueberry and pear, this was really very good and a great comfort type dessert.
      Here are some of the pictures getting it ready.

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

      Friday, January 14, 2011

      Chocolate Banana Crumb Cake

      Well here I am with another chocolate banana treat.  Can you tell I like banana's?
      This is a quick easy great dessert and I might add oh soooooooooo yummy.  I adapted this recipe from this site, look around some great recipes

      1  cup semisweet chocolate chips
          2/3 cup (packed)  brown sugar
         1/2 cup chopped walnuts
           1 tablespoon ground cinnamon
           1 1/2 cups all purpose flour
           3/4 teaspoon baking soda
           3/4 teaspoon baking powder
           1/4 teaspoon salt
           3/4 cup sugar
           1/2 cup (1 stick) butterroom temperature
           1 large egg
           1 1/3 cups mashed very ripe bananas (about 3 large)
            3 tablespoons buttermilk or plain yogurt *I used yogurt
      Preheat oven to 350°F. Butter and an 8×8 inch baking dish.
      Stir chocolate chips, brown sugar, walnuts and cinnamon in small bowl until well blended, \set streusel aside.
      Sift together (or just STIR TOGETHER) all purpose flour, baking soda, baking powder and salt into medium bowl. Beat sugar, butter and egg in a large bowl until fluffy. Mix in mashed bananas and buttermilk or yogurt. Add flour mixture and blend well.
      Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until toothpick inserted in center comes out clean about 45 minutes. Cool for about 10 minutes and serve.
       Thanks for stopping by, hope you try this one.  Have a wonderful day and Remember to Find the time to do ALL the things You love.

      Tuesday, January 11, 2011


      Well it's winter again the the mid-west.  We had a good bit of snow Sunday night and schools were closed Monday and today.  My grandson AJ went outside to shovel part of my patio and also bring in wood for me for the fireplace and wood stove.   So of course I had to take some pictures.  Look at the crazy dog in the background, he was having a blast.
       And here is the crazy dog at my back door with the biggest smile.  Oh too funny.

      Can you tell he loves the cold weather.
      Thanks for stopping by, have a wonderful day, stay warm or cool, wherever you may be.  If you're warm I'm jealous, but remember to Find the time to do ALL the things YOU love.

      Monday, January 10, 2011

      Cheesey Broccoli Casserole

      The other night I made a crockpot roast pork with apples and needed a good veggie side dish.  I've been on this broccoli kick lately but didn't want to have it steamed AGAIN.  :)  I decided to make a casserole.
      Printable Recipe
      About a head and 1/2 of broccoli (I used some from the large bag they sell a Sams)
      3" block of velvetta, melted
      1/4 cup English white cheese, melted *you can omit this if you don't have it*
      1/4 cup plain greek yogurt
      2 Tbl butter
      1 tsp thyme
      1tsp garlic powder
      1 tsp salt
      1 can cream of chicken soup or cream of mushroom
      1/4 cup of heavy cream
      1/2 tsp pepper
      20-25 keebler buttery crackers (the little round ones)
      Chicken broth
      In a large pan put chicken broth and water and add the broccoli, cook until almost done and still nice and green.  While that cooking put cheeses and butter into a micro safe bowl and melt until nice and creamy.  Add the cream, 1/2 of the soup , and the yogurt.  Wish until all incorporated.  Drain broccoli put into casserole dish, pour cheese mixture over and stir gently, make a space and add the rest of the soup and wish around until blended in the bottom, stir one more time gently to incorporate.  Crumble crakers on top to fully cover mixture.  Bake in 375 oven for about 30 minutes until bubbly and crackers and nice and brown.  Serves about 7-8 good portions and the family will love it.
      This is what it looked like before the oven.  You can see the crackers.

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

      Friday, January 7, 2011

      Very Quick Apple Strudel

      The other night I made a crock pot chicken recipe I found at Coleen's site.  Crock pot cooking is new for me.  Don't think I've ever owned one and just before Christmas I was in Walmart and they were one sale so I thought what the hey! The recipe was good and really no fuss.  I seem to be rambling so back to the apple strudel.  I wanted to have a dessert with this meal that was just as easy, and this was it.

      5 Jonathan apples cored and sliced
      2 Tbl butter
      1/2 tsp salt
      juice from 1/2 small lemon
      1/4 cup brown sugar (packed)
      2 TBL cinnamon
      1/4 cup fine chopped pecans
      1/3 white wine
      I sheet puff pastry defrosted
      Melt butter in a skillet and add apples, sprinkle brown sugar, cinnamon and salt over apples, stir so apples are coated, cook for about 4-5 minutes.  Add wine and reduce and cook until apples are tender.  *my apples were tart so I added a bit more sugar to my liking.
      Roll out the dough to a good size rectangle put filling on dough and spread to about 1 inch from all sides, top with nuts.   From short side start rolling dough like a jelly roll.  Seal ends and cut slits in top for steam to escape.  Bake at 400 for about 20-25 minutes until crust is golden brown.  Sprinkle powdered sugar on top and serve.
      *I think this would be good with some raisins added too.
       I think you could put any type of filling you wanted in this and it would be just yummy.
      Thanks for stopping by, have a wonderful day and Remember to Find the Time to do ALL the thing YOU love.

      Wednesday, January 5, 2011

      Banana cupcakes

      I had some bananas that needed to be used and didn't really want to make banana bread so made these instead.  They were very moist and also a bit healthy . ( I added chocolate drizzle, just couldn't help myself.  (haha)  I made a few changes and they are noted in red.   They have yogurt in them, yup that's right yogurt, your family will never know.  :)  The recipe I found here and is from Cooking Light 1999.
      Printable Recipe
      Yield:  1 dozen (serving size: 1 cupcake) 
      3/4 cup granulated sugar, divided
      1/2 cup mashed ripe banana
      1/4 cup butter or stick margarine, softened
      1 teaspoon vanilla extract
      2 large eggs
      1 cup all-purpose flour
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1/4 teaspoon ground nutmeg
      1/4 cup plain fat-free yogurt*I used Greek plain yogurt
      1 3/4 cups powdered sugar
      1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled*I used regular
      1/2 teaspoon vanilla extract
      2 tablespoons finely chopped walnuts, toasted

      Preheat oven to 350°.
      To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside. Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
      Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
      To prepare the frosting, beat the powdered sugar, chilled cream cheese, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended (do not over beat)
      Drizzle with melted chocolate. (optional)

      Hope you try these.  Thanks for stopping by.  Have a wonderful day.  Remember to Find the Time to do All the Things YOU love.
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