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Thursday, February 11, 2016

Chicken Breasts in Lemon Cream Sauce

This recipe has my favorite flavors; lemon
and cream. They always make a lick your
plate clean sauce for chicken. 
I use 3 large boneless breasts that I cut
in half lengthwise and pounded slightly for
an even thickness. You can use 4 smaller
breasts too. Keep the other ingredients
the same so you'll have plenty of sauce...
yum! 
 Gather all the ingredients.
 Saute' the mushrooms in 3 T butter.
Brown nicely. 
Meanwhile, coat the chicken breasts
in flour, shaking off excess. Season
with S&P. 
Then remove them to a plate.
 Add the remaining 3 T butter to the pan.
 Saute the floured and seasoned chicken 
about 5 minutes per side until golden brown. 
 Add the broth to the skillet, stirring to loosen
all the browned bits. Simmer to reduce slightly.
 Stir in the cream and lemon juice.
Cook until slightly thickened. 
 Season with white pepper and salt.
 Return the mushrooms and chicken. Simmer 
for 15  minutes to thicken the sauce.
Serve with rice or noodles and a fresh
green vegetable. 

Chicken Breasts in Lemon Cream Sauce
6 T butter
12 oz mushrooms, sliced
6 boneless chicken breasts
flour to dredge
salt and pepper
1 C chicken broth
1 C heave cream
3 T lemon juice
½ t white pepper
Melt 3 T butter in a large skillet and saute the
mushrooms until browned; remove from pan.
Season chicken with salt & pepper and dredge
in flour coating with sides, shake off excess.
Add remaining 3 T butter to the skillet and sauce
the chicken for 5 minutes on each side until 
golden brown. Transfer chicken to a platter
 and keep warm in a low oven. Add the broth to
 the skillet, scraping up browned bits. Bring to a 
boil and simmer until reduced to about ¾ C. 
Stir in the cream and lemon juice. Stir in
 the mushrooms, white pepper and salt to taste.
Return the chicken to the pan and simmer for 15
minutes or until the sauce thickens. 
Serve with rice or noodles.
6 servings

Enjoy!


Monday, February 8, 2016

Chocolate Chocolate Chip Bundt Cake

A pretty chocolate cake that's so easy 
because it uses a cake mix. The extra 
moist and richness comes from the 
cup of sour cream.
Mix your ingredients, adding the
mini chocolate chips last. 
I love my Nordic Ware bundt pan. 
I always get baking results.
I use a baking spray in the pan.
 It always unmolds easily. Just let it
cool in the pan for about 15 minutes and
turn over unto a cake plate.
 Perfect!
 This is the pan after the cake
is turned out, nothing sticks.
 Let it cool completely and dust with
powdered sugar. That's the easiest thing
to do and really all this cake needs.
But, if you want to take it over-the-top,
you could also add a glaze in the links below.
Check out the other version of this cake
that uses yellow cake mix and vanilla pudding.


Chocolate Chocolate Chip Bundt Cake
1 box chocolate cake mix
1 box instant chocolate pudding mix
1 C sour cream
½ C water
½ C oil
1 t vanilla.
1 C mini chocolate chips
Combine all ingredients except chocolate 
chips in a large bow. Mix to combine
on low and then beat on on medium
for 2 minutes. Add the chocolate chips
 and vanilla and mix in on low until blended.
Pour into a sprayed bundt pan.
Bake @350 for 45 minutes
Cool on rack for 15 minuted before
inverting onto a cake plate.
Let cool completely before dusting
with powdered sugar or glazing.
Enjoy!
Links: Between Naps On The Porch

Tuesday, February 2, 2016

Chili Maple Pork Tenderloin

This so-easy dinner is ready in less than 
30 minutes, and it's loaded with flavor
Plus it needs just 3 simple ingredients and 
 Just mix the ingredients and coat
the tenderloin. Roast about 18 minutes.
until cooked to 145º. 
Let rest before slicing. The resting time allows the 
pork to finish cooking and keeps it juicy-tender. 
tip: you can roast potatoes and your vegetable
in the oven at the same time. 

Chili Maple Pork Tenderloin
1 pork tenderloin
¼ C maple syrup
2 T chili powder
1 t steak seasoning
Line a baking pan with foil. Combine syrup and 
seasonings. Spread the tenderloin with this
 mixture, coating well, reserving about 2T for
 later. Roast in a 400º oven for 8 minutes. 
Turn pork and roast another 10 minutes.
Remove from oven and rest for 3-5 minutes. 
Brush the reserved glaze over the pork. 
Slice on an angle and serve. 

Enjoy! 


Tuesday, January 26, 2016

Chocolate Cloud Cake

No flour and No butter, just 4 ingredients.
Delicate and delectable.
Melt chocolate in a bowl, then whisk in the 
sugar and egg yolks until well combined.
 In another bowl, beat egg whites to soft peaks.
 Whisk  1/3 of the egg whites into the chocolate.
 Fold in the remaining egg whites gently with a 
rubber spatula. Do not overmix.
Pour the batter in a dish and set the dish in a
larger pan, like a roasting pan.  You're going to
 bake it in a water bath. It's easy, just fill
the roasting pan with boiling water until it's
halfway up the sides of the dish.  
 A water bath helps it bake gently and stay moist.
 Bake until puffed and just set.
 Let cool 5 minutes.
Dust with powdered sugar just before serving.
Serve warm. 
Chocolate Cloud Cake
1/2 C sugar
5  eggs, separated
1 bag (6 oz) semisweet chocolate chips
pinch salt
Powdered sugar for dusting
Bring a kettle of water to a boil for the
water bath. Butter a shallow 2-qt baking
(casserole) dish and sprinkle with sugar,
tapping out excess.
~~~~~~~~~~~~~
In a large bowl, beat egg whites on high until
soft peaks form. In another large bowl melt
the chocolate in the microwave for 1 minute.
Remove and stir to melt completely. Whisk in
the sugar, then whisk in egg yolks. Whisk in
about 1/3 of the egg whites. Add the remaining
egg whites and gently fold in using a rubber 
spatula just until combined.
 ~~~~~~~~~~~~
Transfer to the baking dish. Set the dish
 in a roasting pan, and pour enough boiling
 water into the pan to come about 1 inch up 
the sides of the dish. Bake @350º until 
puffed and just set, about 25-35 minutes. 
Center of cake should barely move when 
jiggled. Let cool 5 minutes. Dust with 
powdered sugar just before serving warm.


Enjoy!


Monday, January 25, 2016

Do Not Buy Cinnamon Sugar!

Sorry if I sounded so bossy, but you can make your
own and save tons of money! And by tons, I mean
way less than you pay for the pre-made stuff, not
"send your kids to college" tons.
Hello, it's just sugar and cinnamon in a ratio
that is perfect for your taste.
Make your own for about 50¢ or buy the
premixed jar for $3.19! No running out
of this good stuff too. 
Mix any amount of sugar in a cup and add
enough cinnamon to your liking. 
About ½ C sugar to about 1 T cinnamon
 I like mine cinnamony
so I that's the ratio use.
Put it in a shaker-top jar and keep
it handy by the toaster and say yes to
wonderful, buttery, cinnamon toast!
Is there anything better on a 
cool morning? Nope!
 Buy your favorite brand or for maximum saving 
get your spices in the ethnic food isle
 One bag of sugar and a jar of cinnamon would
make a LOT of cinnamon sugar for pennies!
You are paying more for the sugar than the 
cinnamon when you get them premixed.
Take it one step further and make your
own version of Pampered Chef's 


Enjoy!

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Thursday, January 21, 2016

Fast Balls ~ Only 4 Ingredients

Yummy meatballs in a savory brown sauce.
Only 4 ingredients!
It's another easy dinners for your repertoire.
If it's quarter to six and you still haven't decided
what to do with that pound of hamburger this one
is going to feed your peeps and make them happy.
This is another gem from Peg Bracken's 
"I Hate To Cook" book. It's in 
her chapter Last-Minute Suppers 
(or this is the story of your life). 
 Only 4 ingredients and you already have them. 
Here's what you do.
Mix the meatball ingredients; ground chuck, 
breadcrumbs and milk. That's it! I used 
seasoned crumbs because that's what I had open.
Don't be tempted (I was, but resisted) to add 
any other seasonings. You'll get plenty of flavor
from the onion soup gravy. Roll them into balls.
I got 24 meatballs. 
Brown them in a large skillet in 1-2 T butter, 
turning gently to brown both sides.
Sprinkle the onion soup over the browned balls.
Add the 1 C water and mix around gently so you
don't break the meatballs. Simmer on low while 
you make rice, noodles, or mashed potatoes. 
I had leftover (planned ahead) mashed potatoes
from earlier in the week. Then I just microwaved
some frozen peas and we had a homey
comfort-food dinner that was so easy.

~ FAST BALLS ~
1 hamburger
1/2 C breadcrumbs
1/2 C milk
Mix up and shape it into small balls.
Brown them in butter.
Next, stir in
1 package onion-soup mix
1 C water
Mix it around gently so you don't break
the meatballs. Simmer while you cook the
rice, noodles or mashed potatoes.

Enjoy!


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