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Sunday, May 17, 2015

Golden Parmesan Swiss Chicken

Sit down to this easy and delicious chicken dinner.
It only requires a few minutes of prep.
 The nice thing about this recipe is that
you can make it for 2 or 20.
 I used 2 boneless breasts and cut them in half
because they were large. It also makes serving
easier. Flatten them to a bout 1/2" if they are
thick. Put them in a sprayed casserole.
Season well with salt, pepper and garlic
powder. Put into a sprayed casserole dish.
Cover each breast with a slice of Swiss cheese.
 Combine the sour cream, mayo, and parmesan.
 Spread on top of the Swiss cheese.
Now pop it into a 350º oven for about 35 minutes.
It will become golden brown and create a nice sauce.
 While the chicken is in the oven you'll have
enough time to cook the rice and prep a
vegetable or salad.
 The sauce is very good spooned over the rice.

Golden Parmesan Swiss Chicken
4 boneless chicken breasts
1 t salt
1 t garlic powder
1/2 t pepper
6-8 slices of Swiss cheese
1/2 C mayonnaise
1/2 C sour cream
3/4 c grated Parmesan cheese

Pat chicken dry and place in a greased 9x13 pan.
Sprinkle with salt, pepper, and garlic powder.
Top chicken with Swiss cheese, cutting to fit.
In a bowl mix 1/2C mayonnaise, 1/2C sour cream 
and 1/2 C of the Parmesan cheese. Spread 
over the chicken. Sprinkle with the remaining 
Parmesan cheese. Bake @350 for 
35-45 minutes, until the top
is golden brown and the chicken is done.

Enjoy!


links: Facebook,
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Thursday, May 14, 2015

Parmesan Salad Dressing, plus 12 Recipes That Use Buttermilk

I make this delicious dressing whenever I have
buttermilk in the fridge leftover from one of
my recipes that uses buttermilk.
Toss with your favorite salad ingredients, or 
just romaine lettuce and croutons. This dressing
 has a creamy Caesar Salad dressing taste.
 It's also a good dip for crudites.
 It's a good way to use up that buttermilk you 
bought to make any of my recipes.
 Here are all the links.
Fluffy Buttermilk Pancakes,
 I minced garlic and used chives from my garden.
 Mix in the grated Parmesan cheese last.
 Good for dipping too!
It will last in the fridge for quite some time.
 Put the rest in a jar, or better yet, use  
two small jars and give one to a friend. 

Parmesan Dressing
1 C mayonnaise
1/3 C buttermilk
1-1/2 T lime juice
1 clove garlic, minced
1 T chives, minced
1 t honey
1/2 t Kosher salt
1/2 t pepper
Whisk this all together then stir in
1/2 C grated Parmesan cheese
Mix well.

                    Enjoy!

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Rattlebridge Farm


Thursday, May 7, 2015

Roast Chicken with Tarragon Cream Sauce

Just when you thought that roast chicken couldn't
 get any more delicious, I give you ~
Roast Chicken with a Tarragon Cream Sauce.
 Yes! Everything gets even more yummy
 when you add cream. Such a simple thing.

OK, I may be overselling this one because the man
in my house loves roast chicken. We're sauce 
people too and this one makes you close your 
eyes with the first saucy bite and go...mmmmm... 
Nothing complicated here either.
 Rinse the chicken inside and out. Pat dry with
a paper towel. Put it on a rack in a roasting 
pan. Coat the skin with the softened butter. 
 Season generously with salt, pepper
 and tarragon. No need to measure.
 Now pop it into a 350º oven for 1 hour.
It will get a beautiful crispy golden brown.
 So far so good. Now take it to the next level.
 Remove from the oven and pour 1/2 of
of the cream over the chicken and pop it
back into the oven for another 30 minutes.
This would be a good time to start the rice
and prep any sides you are having.


 Remove the chicken from the oven and
tilt it so that the cavity juices are added 
to the pan drippings. 
 Put the chicken on a platter
and let it rest while you finish the sauce.
Just look at that golden deliciousness. 
 Add the remaining cream to the dripping
in the pan, whisk and bring to boil. 
 Give it a taste and add more salt, pepper,
 and tarragon as needed. 
 Let the sauce boil to reduce a bit, 
about 2 minutes. Whisk occasionally.

Slice the chicken and serve with a generous 
amount of sauce. Pour the remaining sauce
 into a sauceboat so that you can add 
more at the table and over your rice. 


Roast Chicken with Tarragon
 Cream Sauce
1 3-5 lb whole chicken
1 T butter, softened
1/2t salt & 1/4t pepper
1-2 t dried tarragon
1/2 pt. heavy cream
Rinse chicken inside and out and pat dry
with a paper towel. Rub with the butter.
Sprinkle generously with salt & pepper, 
and half the tarragon. Roast on a rack in 
a 350º oven for 1 hour. Baste with 1/2 of 
the cream (1/2C). Roast another 30  minutes.
 Drain juices from the chicken cavity into
 the roasting pan as you remove the chicken 
to a platter. Add the remaining 1/2C cream 
to the roasting pan and bring to a boil and
slightly reduce, scraping up any browned bits.
Correct the seasoning with more salt, pepper, and
tarragon as needed. Serve the chicken with a 
generous amount of the sauce.
Complete the dinner with rice and vegetable.

Enjoy!





Bonus: Since it's just the 2 of us, we'll have
leftovers. 2 meals plus soup. So good!

PS: I save the carcass and bones
and make a small pot of chicken soup
the next day. 
Links: Between Naps on The Porch