Oatmeal Oven Pancake with Pecans and Chocolate Chips

I love oven pancakes. They're often called Dutch 

Babies or German Pancakes. They are easy to 

make because they don't require constant time

 at the stove. I just need to pop them in the oven

 and walk away to do other things. My oven puff 

pancakes filled with fresh strawberries are a

regular breakfast around our house.  They are

 also a favorite made by everyone in my family. 

So when I found a new version on Pinterest I 

knew I'd add to the Strawberry Puff Pancakes

 and Baked Apple Cinnamon Pancakes favorites. 

 Gather all ingredients. There are basically
2 steps: the skillet ingredients and the
blender ingredients. 

Add the pecans, butter, salt, brown sugar, and

orange juice to an 8" skillet and put in oven 

while it preheats to 425º. 

Meanwhile add the batter ingredients

to the blender and blend until smooth.

 Once the butter is hot and bubbly, about 

5 minutes, remove the skillet from the 

oven and stir the mixture to combine.

 Pour over the batter ingredients from 

the blender and sprinkle the top with 

chocolate chips.

 Return the skillet to the oven.

Bake for 20 minutes or until browned.

Remove from the oven and sprinkle with

 orange juice. Dust with powdered sugar.

The orange juice with the pecans and 

oatmeal is a great combination.

Cut into wedges and serve right away.

Sprinkle with more powdered sugar at the table.

Oatmeal Oven Pancake with 

Pecans and Chocolate Chips

In Skillet:

2 T  butter

¼ C chopped pecans

¼ t kosher salt

½ T brown sugar

½ T orange juice

Preheat oven to 425º. Place the butter and pecans
in an 8" skillet. Sprinkle with salt, sugar, and
orange juice. Put into the oven while it preheats.
When the butter is melted and bubbly,
stir the mixture to combine. Then add:

In Blender: 

¼ C oatmeal (not instant)

¼ C flour

1/2 C whole milk

2 eggs

½ t cinnamon

½ t vanilla extract

1 T brown sugar

 blender until combined.

 the batter from the  blender over the nut mixture.
Sprinkle the top with the 2 T chocolate chips.
Return the skillet to  oven and bake for about
20 minuted until browned and puffed a bit.
Remove from oven and sprinkle with orange 
juice and dust with powdered sugar.
Cut into wedges and serve right away.

Toppings:

2 T mini chocolate chips

½ T orange juice

powdered sugar

serves 2-4
Double the recipe for a 10-12" skillet

Enjoy!

Links: Facebook, Instagram, Pinterest,
Between Naps On The Porch

Adapted recipe found on Pinterest from Homesick Texan

Tilapia Oreganata

Oven baked tilapia with a garlic-herb coating.

It couldn't get any easier. You can
 make any serving amount you want and
don't really need to follow the recipe exactly.
This quick and delicious recipe works
with any fish. 

  This uses just basic everyday ingredients for
the coating. Use as much garlic as you want.
Strip the oregano leaves off the stems
 and mince.  Used dried if that's all you have.

 Combine all the topping ingredients.

I rub the fish with olive oil, then
 with salt and pepper.

Next sprinkle on the topping, patting it on.
I mist the top with lemon juice.

Spray a baking sheet with cooking spray.
Bake 350º for 10-15 minutes until
fish flakes easily. No messy frying.

You can cut up potatoes, season, and toss with
olive oil then put those in the oven 15-20 minutes
ahead of time while you are prepping the fish.
Another easy time-saving step.

Crunchy flavorful garlic herbed topping.
Moist and tender fish.

Healthy and delicious.

Serve with a spritz of lemon. I spritz
lemon on almost everything!

Tilapia Oreganata
4 tilapia filets
topping
½ C seasoned breadcrumbs
2 cloves garlic, minced
2 T olive oil
2 T parmesan cheese
2 T lemon juice
2 T fresh oregano, minced
(or about 1 t dried)
salt and pepper
Combine topping ingredients.
Lay the fish on a sprayed baking sheet.
Season with salt and pepper.
Top with breadcrumb mixture. Pat on.
Bake @350º for 10-12 minutes, until
the topping is golden and the fish 
flakes easily. Spritz with lemon. 
Enjoy!

Links: Between Naps on The Porch

Creamy Baked Chicken

September is a busy month with back to school

and new schedules so you'll need a few 

Easy Weeknight Dinners!

Here's an easy chicken recipe that's put together

 in minutes and popped in the oven.  It's a
variation of a few others I make so you can
change it up a bit.  It's also a good one to
remember when you're out of onion soup mix
for one of my other chicken recipes. 

(Links to all my easy chicken recipes
at the end of this post)

 Combine the sauce ingredients: soup, water,
sour cream, chives, and seasonings.

 You can use a can of sliced mushrooms, drained. 

I prefer fresh, sauteed in a small pan with a little

 oil or butter and seasoned with salt and pepper. 

Add mushrooms to the sauce.

 Lay the chicken breasts in a buttered casserole. 

If the breasts are large, cut them in half. 

It makes it easier to serve. 

 Pour the sauce over the chicken and sprinkle 

the top with paprika. You can prepare it ahead

to this point. Cover with wrap and refrigerate

until ready to bake. Bring to room temperature.

Bake @390º for about 40 minutes, uncovered. 

Sprinkle the top with additional chives before
serving. We're sauce people, so anything with
a sauce is good.  It boosts the flavor of the
 main dish and we love sauce ladled on our choice
 of sides like: rice, noodles or potatoes.
I like to serve this with Uncle Ben's 

Wild Rice Mix or Rice Pilaf Mix
and a green vegetable.

Creamy Baked Chicken
3-4 chicken breasts, boneless
1 can cream of mushroom soup
1/4 C water
1 C fresh sliced mushrooms, lightly sauteed
1/2 C sour cream
1/2 t chives, dried or fresh (plus more for topping)
1/2 t onion powder, 1/2 t garlic powder, 
1/2 t salt, 1/4 t pepper
1/2 t paprika for sprinkling on top
If the chicken breasts are large, cut them in half and lay in the bottom of a greased 9"x13" baking dish. Combine remaining ingredients, except paprika and pour over the chicken. Sprinkle the top with paprika. Bake @350º for 35-40 minutes, just until the chicken is cooked. Sprinkle more chopped chives on top before serving if desired.
Serve with the sauce along with rice, and a vegetable or salad
* you can also use a whole cut-up chicken, just cook longer; about 1 hour.
* you can also use cream of chicken soup instead of mushroom
* you can also just use a can of drained mushrooms instead of fresh.

Enjoy!

Links to my other Easy chicken recipes:
The Easiest Chicken and Rice Dinner..EVER!
Apricot Chicken
Oven Chicken and Vegetables Parmesan
Honey Boo Boo Chicken
Oven Chicken Cacciatore
Parmesan Crusted Chicken
Mustard Chicken
Baked Greek Chicken
Cranberry Glazed Chicken
Duck Duck Chicken
Sunday Chicken
Swiss Chicken Bake
Perfect Roast Chicken
Cathy's Curry Chicken


Links: Between Naps on The Porch,
The Scoop, Dwellings, Coastal Charm,
Rattlebridge Farm, The Charm Of Home,
My Romantic Home,

Oven Chicken & Vegetables Parmesan

When you don't want to cook, but you still want

 to eat, you need a few easy, no fuss, one-dish 

dinners. We all need a few of those. 

Just toss the ingredients together and

 pop it into the oven. Dinner in 45 minutes! 

 For the two of us, I used about 4-6 red potatoes, 

quartered, and 1-1/2 C baby carrots...no peeling 

needed. You could also use small new potatoes,
cut in half. Toss it with a little olive oil and

 salt & pepper. 

 Spread the vegetables along the edge and add 

2 boneless breasts to the center. Rub these with 

olive oil and season with salt and pepper. 

 Combine breadcrumbs, parmesan cheese, and 

garlic powder. Sprinkle that on top of the chicken. 

Top each breast with a sprig of rosemary 

and drizzle with a little olive oil.

 Bake @ 350º for 45 minutes until the crumbs

 are golden and the chicken is cooked through.

 If you are cooking for more, double the recipe and

use a 9x13 baking dish or a larger rimmed pan. 

Oven Chicken & Vegetables Parmesan

to serve 2

2 boneless chicken breasts

4-6 red potatoes, quartered

1-1/2 C baby carrots

olive oil ~ salt ~ pepper

1/4 C breadcrumbs

2 T parmesan cheese

1/4 t garlic powder

2 sprigs fresh rosemary

Toss potatoes and carrots in olive oil

and season with salt & pepper. Put onto

a large skillet or baking dish and push to the

sides of the pan. Add the chicken breasts to 

the center; rub with olive oil and sprinkle 

with salt & pepper. In a small bowl combine;  

breadcrumbs, parmesan and garlic powder.  

Sprinkle on top of the chicken. Top each 

breast with a rosemary sprig and drizzle

 with olive oil. Bake @ 350º for 45 minutes.

Enjoy!

recipe adapted from One Sutton Place.
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Savvy Southern Style, Designs By Gollum

Oven Chicken Cacciatore

Chicken cacciatore with carrots, potatoes and

 sausage makes this a great one-pot complete 

dinner. It's a family favorite pot luck recipe 

from my nieces. It's so easy to put everything

 together and just pop it in the oven. 

I love dinners like this.

Everything is prepped ahead of time and it makes

 your whole house smell wonderful.

You can use any chicken pieces you want,
or use a whole cut-up chicken and increase

 the other ingredients depending on how many
 people you are feeding.

 No need to measure the seasonings,
just be generous.

 Add the cut-up vegetables.

 Combine the tomato sauce and water.

 Pour the sauce over.

Cover tightly with foil and bake for
1 hour at 350 then 1 hour at 275.

The chicken and sausage stewing in the 

tomato sauce gives it lots of flavor.

Here it is using a whole cut-up chicken.
This is how I usually make it. Plenty of
leftovers for us. A great fall
and winter dinner

Oven Chicken Cacciatore

2 large chicken breast halves 
or cut-up pieces, skinned

4 Italian sausage links, cut in half

4 carrots, peeled

4 potatoes, scrubbed not peeled

1 L yellow, red, or orange pepper

1 t Italian seasoning

1 t salt

1/2 t pepper

1  L can (16-oz) tomato sauce

1 can water

Lay the chicken in a 9x13 casserole. Sprinkle with 

about half of the seasonings. No need to measure.

 Add the sausage. Cut the vegetables into large 

chunks; add to the casserole. Sprinkle with the 

remaining seasonings. Combine the tomato sauce

 and water; pour over all and cover tightly with  

foil. Bake for 1 hour at 350 then reduce to 275

 and bake another 1 hour. To make serving easier; 

remove the bone from the chicken breast and

cut in half. Serve 1/2 chicken breast with

 sausage, vegetables, and plenty of sauce.

....4 servings....

Enjoy!

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No Minimalist Here,
Savvy Southern Style, Stone Gable,
Between Naps On The Porch,
Rattlebridge Farm, Common Ground,
My Romantic Home, The Charm Of Home,
French Country Cottage