I think this is made at every MOPS meeting I go to. It is soooo good and is always GONE!
8 slices of French Bread or Challah Bread (thick)
Melt together in small sauce pan
1 c. Brown Sugar
1 Stick Butter
1T. Corn Syrup
Beat together…
Six eggs
1 ½ cups milk
1 t. vanilla
Arrange bread in a 9x13 pan. Trust me it has to be thick! Using regular sandwich bread just will not work with this recipe. Pour milk mixture over the bread. Pour caramel over everything. Bake @ 350 degrees for 30-40 min. Oh my goodness this is amazing!!!! Serve with fresh fruit compote or whipped cream even!
Sunday, March 1, 2009
Friday, February 20, 2009
Maple Mustard Glazed Chicken
Adapted from noblepig
2 boneless, skinless chicken breasts, pounded flat
6 Tablespoons Dijon mustard
4 Tablespoons maple syrup
2 Tablespoons whole-grain mustard
2 Tablespoons brown sugar
1/2 teaspoon dried thyme
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
1 Tablespoon olive oil
1 Tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried thyme. Set aside.
Mix flour with salt, pepper, and seasoned bread crumbs on a plate. Dip the chicken into the flour, making sure to coat completely.
Heat olive oil in a large, nonstick skillet over medium heat. Cook the chicken breasts for 2 minutes on each side, just until browned.
Place the chicken on a baking sheet covered in parchment paper. Thickly brush the glaze on the chicken.
Place in a 400 degree oven for 10 minutes. Serve immediately. YUM!!!
2 boneless, skinless chicken breasts, pounded flat
6 Tablespoons Dijon mustard
4 Tablespoons maple syrup
2 Tablespoons whole-grain mustard
2 Tablespoons brown sugar
1/2 teaspoon dried thyme
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
1 Tablespoon olive oil
1 Tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried thyme. Set aside.
Mix flour with salt, pepper, and seasoned bread crumbs on a plate. Dip the chicken into the flour, making sure to coat completely.
Heat olive oil in a large, nonstick skillet over medium heat. Cook the chicken breasts for 2 minutes on each side, just until browned.
Place the chicken on a baking sheet covered in parchment paper. Thickly brush the glaze on the chicken.
Place in a 400 degree oven for 10 minutes. Serve immediately. YUM!!!
Sunday, February 1, 2009
Chicken Tortilla Casserole
6 whole boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken soup
1 cup milk
1 1/2 cans green chili salsa
1 pound shredded cheddar cheese
1 onion grated (or finely chopped)
1 dozen corn tortillas cut into 1 inch squares (using a pizza cutter makes cutting the tortillas easier and quicker)
Cook chicken and cut into 1 inch pieces (or vice versa, I'm not there to see!) Combine soups, milk, and salsa. Butter a 9X13 baking dish and layer as followed: soup mixture, tortillas, chicken, cheese, continue layers until gone.
Top with remaining cheese. Bake in 350 degree oven for one hour or until hot and bubbly. Serve immediately.
Can serve with sour cream and/or jalapenos on the side.
Note: Regular salsa can replace green chili. Salsa can be added to taste and "color preference." I add more to get a pinky color, but a friend of mine adds less to get a more pale color. To save time, you can mix all the ingredients together and then pour into the pan instead of layering, but the tortillas have a tendency to clump together.
1 can cream of mushroom
1 can cream of chicken soup
1 cup milk
1 1/2 cans green chili salsa
1 pound shredded cheddar cheese
1 onion grated (or finely chopped)
1 dozen corn tortillas cut into 1 inch squares (using a pizza cutter makes cutting the tortillas easier and quicker)
Cook chicken and cut into 1 inch pieces (or vice versa, I'm not there to see!) Combine soups, milk, and salsa. Butter a 9X13 baking dish and layer as followed: soup mixture, tortillas, chicken, cheese, continue layers until gone.
Top with remaining cheese. Bake in 350 degree oven for one hour or until hot and bubbly. Serve immediately.
Can serve with sour cream and/or jalapenos on the side.
Note: Regular salsa can replace green chili. Salsa can be added to taste and "color preference." I add more to get a pinky color, but a friend of mine adds less to get a more pale color. To save time, you can mix all the ingredients together and then pour into the pan instead of layering, but the tortillas have a tendency to clump together.
Monday, January 19, 2009
Corn, Sausage and Potato Chowder
Adapted from Food Blogga
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth (I used chicken because that's what I had and that's how I cook!)
2 cups fresh corn kernels (can use frozen or canned as well)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
2 cups low-fat milk
1/4 cup sharp cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley
1 package fully cooked sausage (I prefer Aidell's Chicken and Apple)
In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.
Can be pureed in 2 batches or puree one batch and leave some chunks in there. This is how my hubby prefers things so I leave some big chunks for him!
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth (I used chicken because that's what I had and that's how I cook!)
2 cups fresh corn kernels (can use frozen or canned as well)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
2 cups low-fat milk
1/4 cup sharp cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley
1 package fully cooked sausage (I prefer Aidell's Chicken and Apple)
In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.
Can be pureed in 2 batches or puree one batch and leave some chunks in there. This is how my hubby prefers things so I leave some big chunks for him!
Monday, January 12, 2009
Chicken Artichoke Bake
This is another good potluck dish and an amazing way to depart from normal ways of preparing chicken. It is SO good!
Artichoke Chicken Bake
1/4 c butter
6 chicken halves
1c. chopped onion
1 clove garlic
3 Tbsp flour
1/4 tsp salt
1 1/4c dry white wine
1c chicken broth
3 ounces cream cheese
1 can (14oz) artichoke hearts, drained and halved
Melt butter in large skillet. Add chicken and cook for 5 min on each side. Remove chicken from skillet, reserving pan drippings and place chicken in casserole dish. Saute onion and garlic in reserved pan drippings until tender. Add flour and salt and cook one minute, stirring constantly. Gradually whisk in wine and broth stirring until mixture is thickened. Add cream cheese stirring until melted. Remove from heat and set aside. Arrange artichoke hearts over chicken and spoon cream cheese mixture over chicken and artichokes. You may cover and refrigerate up to 24 hours. Serve over noodles or rice.
*Note, the original recipe calls for slivered almonds on top but I don't do that.*
Artichoke Chicken Bake
1/4 c butter
6 chicken halves
1c. chopped onion
1 clove garlic
3 Tbsp flour
1/4 tsp salt
1 1/4c dry white wine
1c chicken broth
3 ounces cream cheese
1 can (14oz) artichoke hearts, drained and halved
Melt butter in large skillet. Add chicken and cook for 5 min on each side. Remove chicken from skillet, reserving pan drippings and place chicken in casserole dish. Saute onion and garlic in reserved pan drippings until tender. Add flour and salt and cook one minute, stirring constantly. Gradually whisk in wine and broth stirring until mixture is thickened. Add cream cheese stirring until melted. Remove from heat and set aside. Arrange artichoke hearts over chicken and spoon cream cheese mixture over chicken and artichokes. You may cover and refrigerate up to 24 hours. Serve over noodles or rice.
*Note, the original recipe calls for slivered almonds on top but I don't do that.*
Saturday, November 29, 2008
Magically Moist Chicken
I have to put a disclaimer on this one. I am not the biggest fan of mayonnaise. In fact, as a child I used to scrape the mayo off my sandwiches at school because my dad always put too much. That being said, I love this fast and easy recipe!
Serve with rice (can you tell we a lot of rice around here?) :) and asparagus.
Serve with rice (can you tell we a lot of rice around here?) :) and asparagus.
Friday, November 21, 2008
Meatball Subs
I use a meatball recipe similar to these that Rachael Ray makes. I just throw in what I have. I LOVE fresh parsley inside the meatballs and you can use ground beef, chicken or turkey for these. I use a can of sauce (usually Del Monte because it's cheap) and get sub rolls. Add some mozzarella cheese and broil for an easy meal!
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