It was a Wednesday afternoon and I had two chicken breasts to cook for dinner, I wanted to make something different so I searched Pinterest and found this
wonderful recipe. I had to change it up of course and I also streamlined the process. It is easy and tasty. I will show you the original recipe and as well as my streamlined process.
An easy dish that can be made with either boneless or bone-in meat! This baked balsamic chicken is just what you need after a hard day of work and the smell while it was cooking was amazing!Ingredients
2 bone-in (or boneless) skinless chicken breasts
1 small onion, diced (1 tsp onion powder)
¼ cup balsamic vinegar
1 tbsp. olive oil
4 garlic cloves, minced (1/2 tsp garlic powder)
1 tbsp. dried oregano
½ tsp. dried rosemary
2 tsp. coarse whole grain mustard (optional but delicious!)
Salt and pepperInstructions
*You can marinade the chicken overnight or make it as is*
Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.
Preheat oven to 350F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. Season with extra salt and pepper if desired. Place into oven, uncovered, and bake for 20 minutes, check the internal temperature, it should be 165 degrees.
Boneless Chicken Breasts
Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)
My Husband who is the breakfast chef at this house (at least on weekends) woke up with an idea for breakfast using our leftover biscuits from yesterday. It was fast and turned out quite delicious, not much to look at but very tasty!
4 bisquits or other bread, diced
1/2 cup whole milk
4 ounces diced ham
1 cup total Shredded Cheese of your choice 1/2 half for the recipe and 1/2 cup more on the top after cooking
Grease pan with butter, place the biscuits on the bottom, add the ham, green onions, 1/2 cup of cheese and mushrooms on top.
Whip the eggs, milk and salt and pepper in a bowl and pour on top of the mixture.
Bake at 350 degrees for 55 minutes to an hour or more, check every few minutes.
Remove from oven and place the remaining cheese on top.
Serve with Sour Cream and Hot sauce if desired.
It is Dungeness Crab Season here in Oregon and we love our crab. We bought three crabs and after picking ended up with 1.5 lbs of Crab. One of the recipes we love to make is Sole stuffed with Crab.
My husband put a twist on it this time and cooked it on a cedar plank. I have to say it was delicious!
2-4 Sole Fillets (1/2 pound) we used 4 total
1/4 cup fresh crab
2 tbl butter melted' (for the bread crumb topping)
1/2 cup Panko bread crumbs mixed with a sprinkle of onion powder
We served with Hollandaise Sauce (super easy to make in a blender
Place half of your sole fillets on the cedar plank (be sure and soak it in water first)
Separate your crab among the two fillets, covering the fillet with crab
Sprinkle with lemon pepper and tarragon
Place the remaining fillets on top (two small filets and crab in between essentially)
Cook till barely done, about 15 minutes at 400 degrees
My husband is a pretty strict clean eater and he is not a huge fan of bread, sweet or otherwise. On occasion I can get him to eat Banana Bread if I make it super healthy. I have been working on this recipe for awhile and I think it is pretty fantastic!
3 very ripe bananas, peeled
1 tsp Vanilla
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Baking Soda
1 3/4 Organic Whole Wheat Flour
1/2 cup of chopped Walnuts (I toasted mine first)
1 individual cup of sugar free applesauce (or 1/3 cup melted Coconut Oil)
1/2 cup of Coconut Sugar
1/8 cup of Maple Syrup
Turbinado Sugar for sprinkling on top
Mix the bananas, vanilla, salt, cinnamon, baking soda, applesauce, eggs, coconut sugar and maple syrup together with a spatula, spoon, whisk or hand mixer. Stir until well incorporated.
Add the flour and the Walnuts and stir till just mixed in.
Pour into a well greased loaf pan.
Sprinkle Turbinado Sugar over the loaf before baking (gives a nice crunch)
Bake at 325 degrees for 50 to 65 minutes, checking for doneness ever 5 minutes past 50
Let cool and serve
I love Risotto, yet rarely make it and only on special occasions, mostly due to the time and effort involved. I had never heard about making Risotto in the microwave until a friend mentioned it to me. I immediately made it that night and I was very impressed. I don't think I could tell the difference in a blind taste test between preparations.
I tweaked the recipe a bit, by sautéing the Shallot and Garlic in some Olive Oil before adding to the bowl. I further tweaked it by adding some Onion. There are so many options you could use, peas, mushrooms, tomato, etc. You could add a protein or change up the Sherry and use White Wine.
1 tablespoon fruity olive oil
2 Mushrooms Chopped
2 shallots, finely chopped
2 large garlic clove, finely chopped
1/8 cup minced onion
1 cup Arborio rice
2 cups chicken broth
1/2 cup dry sherry
Pinch of Saffron
4 tablespoons freshly grated Parmesan cheese
Stir together the oil, garlic, mushroom and onion in a medium non stick saucepan. Sautee for 5 minutes or so until fragrant and translucent. Transfer to the bowl you will be cooking the Risotto in. Add the cup of rice to the bowl.
Heat the 2 cups of broth and place the Saffron into it to bloom for a few minutes.
Mix in the broth and the sherry, cover, and microwave on HIGH for 18 minutes.
Stir to see if broth is absorbed and risotto is creamy. If not, microwave for another 2 to 5 minutes, then stir in the Parmesan cheese and serve.