Tag Archives: chicken

Skillet Roasted Garlic and Thyme Chicken

Standard

It’s THYME to get back in the saddle and start blogging again. Last night I made this chicken I found on Pinterest and it was pretty darn good. Add a Pinch is where I found this recipe.  She has some yummy looking recipes posted on her site.

Her recipe suggests preheating the oven to 475°. I preheated the oven to 450°. I was also roasting corn on the cob in the oven and that was the suggested temp for the corn. So I roasted the chicken a little longer in the oven, but not too much longer.

Skillet Roasted Garlic and Thyme Chicken

Ingredients
  • 1-2 tablespoons olive oil
  • 6-8 chicken thighs, skin on ( I used thighs and legs)
  • salt and pepper
  • 1 teaspoon paprika
  • 6  8 whole garlic cloves, peeled
  • fresh thyme sprigs

Preheat oven to 475º degrees.

Heat 12-inch cast iron skillet over medium-high heat on stove top.  Drizzle in olive oil and heat, but do not let it get to a smoking point.

Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.

Sprinkle the chicken with paprika, tuck in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F, about 12-13 more minutes (depends on if you have your oven temp at 450° or 475°). Remove from oven and allow to rest for about 5 minutes.

Please excuse my photo. I took it with my phone after I realized how good the chicken was and most of it was consumed 😉

20131105-084322.jpgThe garlic was so good in this dish. I served it with small whole red potatoes that I microwaved with olive  oil, salt and pepper. I smashed the garlic into my potato…oh yeah, that was good. I also served oven roasted corn on the cob, I will post that recipe on a different day. It was really good and easy.

After our last dog passed away a few years ago, I swore I would not get another dog. Never say Never….I would like you to meet the newest addition to our family. He has brought so much joy to our home. We loved him as soon as we saw him.

Louie

Louie

~Relish Food & Life

Advertisements

Maple, Mustard,Garlic & Rosemary Chicken

Standard

I was looking for something easy for supper last night, so I went to my boards on pinterest. I had pinned this chicken dish, which said it was a Man-Pleasing Chicken! Mark loved it, so I guess it is!

It reminds me of a pork tenderloin dish I like to make. It has rosemary, garlic, honey & balsamic vinegar in the recipe. So good. I will make and post it in the next few weeks.

This recipe come from Witty in the City. She stated in her blog that the recipe was adapted from Trader Joe’s cookbook. I did a search and could not find the recipe, after a minute, I thought I bet I have that cook book..yep I did! TJ has you flour, salt and pepper the chicken and then brown it in olive oil. Mix honey and basil and pour over the chicken and bake.

This way is so much easier and not as messy! Here is my twist to the recipe, it is slightly different from Witty in the City’s version.

Maple, Mustard, Garlic & Rosemary Chicken

  • 1/2 cup Dijon Mustard
  • 1/4 cup Maple syrup ( If you want, I think you could substitute with honey)
  • 1 T rice wine vinegar
  • 3 cloves garlic, minced
  • 2 T fresh rosemary, minced
  • 5-6 boneless, skinless chicken thighs ( You could use breast and they both can be bone in. I assume with skin would also be good, especially if you do TJ method above, coating with flour, salt and pepper and browning before you put in the oven)
  • Salt
  • Pepper

Line your pan or glass casserole with aluminum foil, this will make it an easy clean up. Mix all ingredients except chicken. Salt and Pepper both sides of the chicken. Place in pan. Pour sauce over chicken. Toss around a bit so chicken is covered on all sides with the sauce.  Bake at 450 for 30 to 40 minutes. Make sure the chicken temp is 165F. Half way through, baste the chicken with sauce.The time depends on what kind of chicken you use and if it is boneless or not. Let rest for a few minutes. Spoon extra sauce left in pan over the chicken.

First, I was making it according to the recipe on the blog. Mix honey and Dijon mustard together.

Then, I thought why add the rosemary after it is done cooking.

As I was stirring in the Rosemary, I was thinking how this reminded me of the pork tenderloin recipe…that is when I decided garlic would be a tasty addition. I was right, it was!

Line your pan or dish with foil: salt and pepper both sides of chicken. Place in pan.

Pour sauce over the chicken, toss it around a bit so all the chicken gets sauce on it. Pop into the oven.

Maple, Mustard, Garlic and Rosemary Chicken. It was really good and sooo easy!

I know sometimes it is hard to get boneless thighs locally, bigger towns seem to carry them. They are becoming a new favorite.

It was a great dinner. I served it with Potatoes with Cipolline Onions and Rosemary and fresh greens beans tossed with a bit of butter and greek seasoning.

~Relish Food & Life!

Smoky Skillet Cacciatore

Standard

This past weekend I picked up a copy of Rachael Ray’s Magazine. There are quite a few recipes in there that I want to try out. This is one of them. It was very tasty.

Smoky Skillet Cacciatore

Rachel Ray Magazine

    • 2 lbs Chicken Thighs ( I would get boneless, they will cook faster)
    • salt and pepper
    • 2 teaspoons Extra virgin olive oil ( I used about 2 T)
    • 4 slice  bacon, cut into 1-inch pieces
    • 1/2 pound cremini mushrooms, sliced (baby bellas)
    • 1 onion, quartered and thinly sliced
    • 1 cubanelle pepper, halved, seeded and sliced ( I used Anaheim)
    • 1 small fresno chile pepper, thinly sliced or 1 tsp crushed red pepper
    • 3 – 4 cloves garlic, sliced
    • 1 tablespoon tomato paste
    • 1/2 cup dry white or red wine
    • 1 32 ounce can  fire-roasted crushed or stewed tomatoes
    • 1/2 cup chicken stock
    • chopped parsley or celery topes, for garnishing
  1. Pat the chicken dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil, 2 turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.
  2. Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. (I drained a little of the oil out the pan) Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion,  pepper, crushed red pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.
  3. Add the cooked chicken and bacon to the sauce and simmer to cook through, 5 to 6 minutes. Spoon from the pan onto plates top.

   

                             

Pat dry the thighs and sprinkle both sides with salt and pepper. I used bone in thighs here, but next time I think I will try the boneless thighs.

Heat olive oil in cast iron skillet. Add the chicken, brown on both sides. They should be pretty close to being done. Remove them to a plate.

Add bacon; fry until the fat has rendered. Remove to a plate with paper towels to absorb the grease. Then, I drained a bit of the greased from the pan.

Add mushrooms; saute for a few minutes.

This is an Anaheim pepper.The cubanelle looks quite a bit like this.

            

Add garlic, onions and crushed red pepper flakes. Season with salt and pepper;  Saute.

Add tomato paste and wine.

This will release all that yummy stuff off the bottom of the pan.

Add crushed tomatoes and stock.

Put the chicken and bacon back into the pan. Simmer until chicken is done and sauce is hot.

I swear there is a chicken thigh in there 🙂 Smoky Skillet Cacciatore

Serve this with some crusty bread to dip into the sauce and a side of pasta ~ Really good.

~Relish Food & Life

Got Tomatoes? Make Bruschetta Chicken!

Standard

What a crazy busy summer! It sure flew by! I am done traveling for a bit, time to get cooking again.

I started out having a garden this year, but with the drought, it is non-existent. I was fortunate that Melissa brought me over some grape tomatoes. This recipe was great to use them in. I found it on one of favorite sites, The Pioneer Woman. click to see the original recipe.

Bruschetta Chicken

  • 1 T Olive Oil
  • 5 7 cloves Garlic,  Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise ( I used all red)
  • 1 pint Yellow Grape Tomatoes, Halved Lengthwise
  • 1 T Balsamic Vinegar
  • 16  Basil Leaves (chiffonade)
  • Salt And Black Pepper To Taste. (Don’t add salt until ready to serve.)
  • 8 whole Boneless, Skinless Chicken Breasts, Cut In 1/2, this will create 2 thin breast out of one.
  • Salt And Pepper, to taste
  • Freshly Grated Or Shaved Parmesan

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, remove before the garlic gets too brown (it can be golden.) You really need to keep your eye on the pan. It can get brown quickly. Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and pepper to the bowl. Toss to combine, taste and add more basil if needed. Cover and refrigerate for an hour or two. Add salt before serving. (I added a dash more of balsamic and a splash of olive oil.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.

To serve, add salt to tomato mixture, stir and taste if it needs more salt. Careful not to over salt. Arrange chicken breasts on a plate then spoon a generous amount of bruschetta topping over the top. Serve with grilled/toasted baguette with extra bruschetta on top.

The  baguette was really good: You can grill, toast in the oven OR browning then in a skillet with butter was really good. I did have a problem with the butter getting too brown. So, you really need to keep an eye on it. The next time, I just brushed the slices with butter and sprinkled some garlic on and browned them in the pan. Sooo, good. If you scroll down on Pioneer Womans link you will see how she made the bread.

Notes: I really like my bruschetta that I make better than this one, that is why I added olive oil and a bit more balsamic to it. But I really liked sauteing the garlic in this one. I will try that next time when making my recipe. Here is the brushetta I make regularly. I served it with garlic or regular toasted baugette.

Bruschetta

  • 2 cups chopped plum, grape or cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 to 2 T balsamic vinegar
  • Garlic varies for me when making it. It can be anywhere for 1/4 tsp to 5 cloves 😉
  • 1/4 cup fresh basil, chopped
  • pepper

Combine all ingredients. This can be made a few hours ahead of time. So good.

7 cloves of garlic, minced.

Add garlic to olive oil in a hot skillet until golden, not brown.

These grape tomatoes were huge, so I cut them in quarters. I only had red tomatoes and did could not find yellow ones locally – I am sure this was just as tasty.

Add garlic,balsamic, basil, and pepper to the tomatoes. Refrigerate.

Cut chicken breast in half to make 2 thin ones out of one. Season with salt and pepper. I also sprinkle some Italian seasoning on one side. Grill or saute them until done. I sautéed them in a pan.

Meanwhile, cut your baguette into slices.

Here I melted butter then added them to the pan. Cooked until golden brown on each side. The next time I made them, I brushed each side with butter then cook until golden brown on both sides. Which seemed to work better for me.

Before serving add salt to the bruschetta; stir and taste. Adjust if needed.

Bruschetta Chicken

While enjoying our pool, we had some visitors who also wanted to enjoy it. It was tricky getting them out of there.

Momma and 10 baby DUCKS!

A few more weeks before the kiddos are back into school, enjoy them.

~Relish Food & Life!

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast

Standard

This is a different twist on my Feta Chicken. I love the combination of spinach, feta, sun-dried tomatoes and garlic. Yum.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken

  • 4 chicken breast, boneless and skinless
  • Olive oil
  • 4 garlic cloves, minced
  • 9 oz bag fresh spinach
  • 1 cup julienne Sun-dried tomatoes
  • 1 T. dried oregano
  • Salt and Pepper to taste ( I used about 1/2 tsp pepper and salt)
  • Feta Cheese
  • Greek Seasoning
  • Italian Style Panko Bread Crumbs
  • 2 T butter, melted

Put around 2 T olive in a heated pan. Add garlic and saute for 1 minute. Add spinach and wilt. Add sun-dried tomatoes, oregano, salt and pepper. Saute a few minutes.

Pound chicken breast until they are flat and even. That way they will cook the same and you will have  more room for stuffing 🙂

Rinse under water and shake off excess. Dredge in breadcrumbs. Place in a baking dish spray with cooking spray. Spoon spinach mixture on half of the chicken, spoon on  plenty of feta cheese. Sprinkle with a little Greek seasoning. Fold chicken in half. Try to use a skewer to close the chicken. It is kind of hard and I did not do it so well, but it turned out just fine. Drizzle with melted butter.

Bake in a 400F oven for 25 – 30 minutes or until done.

Saute garlic

Add spinach; saute until wilted.

Add sun-dried tomatoes, oregano, salt and pepper.

Pound chicken breast until they are even and flat. I put the chicken in a plastic bag and bang it. That way the chicken doesn't spatter everywhere. ick!

Rinse chicken under water and shake off excess.Dredge in breadcrumbs.

Fold in half and place in a baking dish that has been sprayed with cooking spray. I only bought 3 breast, but there was plenty of spinach stuffing for 4.

Spoon spinach mixture on half of the breast. Top with lots of feta and sprinkle with a bit of Greek seasoning.

Try to close with a skewer or toothpick. Drizzle with butter. I sprinkled a little of the bread crumbs on the top. Pop into the oven.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast

Chicken with 40 (43) Cloves of Garlic + Parmesan Mashed Potatoes = Delish.

Standard

I have been eying this recipe for a long long time. It was in the a Sunday paper magazine (I thought that was a sign;) and I have an abundance of garlic, so I decided it was time. I go through a process when I choose a new recipe. I google it and check out at least 3 sites that have that recipe or close to it. I read the reviews and then I decide how I want to make it. If it has bad reviews, well then I do not make it.

I had this dish when I visited my brother in San Francisco at The Stinking Rose. It was delish. I have their cookbook, so I checked out their recipe in the book and online. Food Network also had a recipe. I went with Ina’s recipe on Food Network.


Chicken with 43 Cloves of Garlic

  • 3 whole heads garlic, about 40 cloves (43 cloves)
  • 2 (3 1/2-pound) chickens, cut into eighths (6 lbs chicken pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 3 tablespoons Cognac (Brandy), divided use
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves ( I may have used a tiny bit more)
  • 2 tablespoons all purpose flour
  • 2 tablespoons (1/2 cup) heavy cream
  • (1 cup Chicken Broth)

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. ( I did not do this. I just whacked with the flat side of a knife and peeled them)

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven  over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Melt butter and oil in a skillet or dutch oven. Salt and Pepper the chicken on both sides. Make to really salt and pepper them! I bought 6 lbs of chicken pieces...the ones we like.

Put skin sound down; brown. Then flip over browning that side. Put in a bowl and do the next batch.

This is 43 cloves of Garlic. That is what I had peeled, so that is what I used. Grace came home from school and said what in the heck are you making? It burns my eyes. She loved the end results. Isn't this a great bowl? I made it in a pottery class and my niece Kelly glazed it.

Remove the chicken; add the garlic. Brown.

After browned, add the Brandy. I let it it sizzle for a minute.

I made an SOS text to Jim (my friend and cooking buddy)…the store did not have Cognac! He confirmed that I needed to substitute with Brandy. I read the email quickly and thought he said to let it reduce a little. Well, he actually said add a little more and reduce since cognac is stronger. I reduced, but did not increase the amount.

Then add the wine.

Make sure to scrap the bottom and sides to loosen up that yummy stuff stuck to the pan.

Return the chicken to the pan with the juices left in the bowl or platter; top with Thyme' cover. Cook approximately 30 minutes until down at lowest heat.

I decided to add some Chicken broth. We LOVE gravy and I wanted to make sure we had enough! I simmered it for a few minutes.

Whisk together 1/2 cup of the sauce and flour.

Whisk flour mixture into the sauce. Then add the brandy and heavy cream. For some reason I thought it said 1/2 cup cream. It was 2 T. I had already poured out the 1/2 cup and since I added the chicken broth. I thought what the heck. It turned out yummy! Simmer until thickened.

Make sure to take the back of your tongs or a spoon and mash around the garlic. One suggested to take some of garlic and blend it smooth and add to the sauce. Using the tongs to mash it up was my solution to get more flavor in the sauce.

Salt and pepper the sauce again. Taste and repeat if needed.

The gravy was a tad bit thin, so either I did not simmer long enough or maybe I needed to use a little more sauce/flour mixture. I decided the gravy would taste great on mashed potatoes. I was not wrong! I decided to stick with Ina and make Ina’s Parmesan Potatoes.

Parmesan Smashed Potatoes

  • 3 pounds red potatoes, unpeeled
  • 1 tablespoon kosher salt plus 2 teaspoons
  • 1 1/2 cups half-and-half
  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

NOTE: I did this pretty much to the recipe, except I used a different type of potato.

I guessed on how many potatoes was 3 lbs. I did not leave them whole.

Cook potatoes in boiling salted water.

Mix the potatoes for a few seconds.

Add the melted butter and heated half and half. Then by hand add sour cream and Parmesan cheese.

Are you ready for the photos. I could not just pick one 😉

Chicken with 43 Cloves of Garlic + Parmesan Mashed Potatoes = DELISH.

Look at those chunks of garlic....yum. The garlic was not overpowering. Well, at least I did not think so.

~Relish Life & Food

Chicken with Tomatoes and Garlic and Upside-Down Cinnamon-Apple Coffee Cake

Standard

I was hungry for Chicken and garlic. I search and found 2 recipes I wanted to make. This is what I picked, Pioneer Woman’s Chicken with Tomatoes and Garlic. It was YUMmmy!

Chicken with Tomatoes and Garlic

  • 8 pieces Chicken Legs Or Thighs ( I used 4 thighs and 4 Breast)
  • Salt And Pepper, to taste
  • 3 4 T Tablespoons Olive Oil
  • 1 2 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes
  • 1 can (14  28 Ounce) Whole Tomatoes
  • 2 3 Tablespoons (Heaping) Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary ( I used Basil and Parsley)
  • pinch of red pepper flakes
  • 8 11 cloves Garlic I ♥ Garlic 🙂
  • 16 ounces, weight Pasta
  • Grated Parmesan Cheese, For Serving
  • ½ 3/4 cups White Wine (or Red Wine) ( I used White)

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and red pepper flakes to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add basil and parsley, Garlic cloves that have been peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin(mine was perfect) if not, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Ingredient line up minus the chicken.

Salt and pepper the chicken.

Melt butter with the olive oil and then add the chicken.

Brown on both sides, then put them on a plate.

Add wine to pot to deglaze the pan. This will loosen up all the yummy stuff on the bottom of the pan.

Add tomatoes with their juices and tomato paste. Add salt and red pepper flakes to taste. Stir to combine.

Bring to a boil.

This is the amount of basil and parsley I used.

Add chicken, herbs and garlic to the pot.

Cover. Pop into the oven. Bake for 1 hour.

Oh yeah, that smells awesome!

I served this over pasta. I re-read her recipe today and she also suggest serving it with mashed potatoes. I wish I would have served it with mashed potatoes.. I love tomato gravy on mashed potatoes. Mark commented that you really do not need the pasta. The tomato sauce was sooo good.

Another great dish from PW. This dish may look difficult, but it was really easy. Perfect for when company is coming over. You pop it in the oven and forget about it.

I found this next recipe on Pillsbury.com. I was looking for something quick and yummy. This was both of them. I took it to a dinner party. I made 2 because I knew Grace would be giving me grief about not leaving some at home. She loved it. I was afraid she was going to eat the whole thing before we even left!

Upside-Down Cinnamon-Apple Coffee Cake

  • 1 1/2 cups chopped peeled apples ( I used Granny Smith)
  • 1  (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
  • 1/2  cup pecan halves or pieces
  • 2 tablespoons margarine or butter, melted
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • My addition: splash of vanilla

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.  Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.  In small bowl, combine margarine, brown sugar, vanilla and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.  Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Ingredient line up minus vanilla

Cut cinnamon roll into fourths. My sister-in-law suggested maybe cutting them into eighths. Easier to pop into your mouth 😉

Spread one cup of apples into the prepared dish.

Combine the remaining apples, pecans and cut cinnamon rolls.

Mix together melted butter, corn syrup, vanilla and brown sugar.

Add brown sugar mixture to dough mixture; toss gently to combine.

Spoon mixture over apples in pan. Pop into the oven.

Remove from the oven when done. Let it cool for 5 minutes.

Invert onto a platter.

Heat icing in the microwave and drizzle onto the coffee cake.

I search high and low in my kitchen for some caramel syrup, none to be found 😦 I thought that might be a tasty addition to this. As you can see, it is kind of like a pull apart bread. We served it warm with ice cream. I can say, it was mighty tasty cold the next morning 😉

This dish is perfect for a brunch!

What are you making for Easter? I am in charge of Salad, I will be making my favorite springtime salad, Strawberry Blueberry Romaine Salad.

Happy Easter Everyone!

~Relish Life & Food!

Chicken with a Creamy Basil Parmesan Sauce

Standard

I have heard from several people that they loved the Parmesan Baked Potato Halves. I had them again last night at a friend’s house. Soo good. While I was on the site that I found that recipe, I decided to check out some of their other recipes. My search led me to this recipe,  Chicken in Basil Cream Sauce.

Make sure you read all the way through my postings. I usually put tips and what I would do next time through out and at the end.

Chicken with a Creamy Basil Parmesan Sauce

  • 1 cup milk
  •  Panko Italian bread crumbs
  • 4 boneless chicken breasts cut into halves (8 pieces) (see my note)
  • 1/4 cup margarine  2 T butter and 2 T olive oil
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1 tsp dried basil  ( heavy tsp plus a pinch more)
  • 1/8 1/4 tsp pepper
  • 1 1 1/4  cup grated Parmesan cheese

Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat add butter and olive oil. When butter has melted add chicken in butter until browned on both sides and done. Remove chicken from skillet and put into a baking dish. Then pop it into a warm oven.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Simmer a few minutes so the sauce thickens a bit. Turn heat to low and whisk in Parmesan cheese. Heat until cheese has melted and thickened up a bit; stirring occasionally. Pour sauce over the chicken and serve.

NOTE: I purchased a package of 6 thin sliced boneless chicken breast. If you purchase regular chicken breast. You will want to pound them until flattened. That way it will cook evenly throughout.

Ingredient line up minus olive oil, chicken and Parmesan cheese.

Dip the chicken into the milk, then coat it with panko crumbs.

Melt butter and olive oil in skillet.

Add chicken.

Flip after brown on one side. Then cook until done.

Remove Chicken. Put in the oven to keep warm. Add chicken broth to the skillet. Simmer a few minutes.

Add, cream, basil and pepper. Simmer.

Add Parmesan cheese. Cook until cheese has melted and thickened a bit.

Chicken with Creamy Basil Parmesan Sauce

This made a lot of sauce. I should have served it on top of pasta.

Next time: 1. After I remove the chicken from the pan, I am going to add 1 maybe 2 cloves of minced garlic to the pan. Cook it for 1 minute. Then add the chicken stock. Why? Because I love garlic 🙂 It is not necessary, but I think it might be a tasty addition. 2. Serve it with pasta.

This was a quick and tasty dish, especially if you buy the chicken already cut thin.

~Relish Life & Food

Baked Chicken Taquitos and Creamy Cilantro Sauce

Standard

I spent last weekend visiting Samantha in West Palm Beach, FL. It was so nice to get away to nice weather, but especially nice to spend some one on one time with Samantha. I am so proud of her and the woman she has become.

The first night we attended the West Palm Beach Art Show, which was across the street from her apartment. The art was great, but the people watching was fabulous 🙂

Friday night we had dinner atFood Shack in Juniper. Then we headed for a drink at Guanabanas Island Restaurant and Bar.

On Saturday Samantha treated me to an exercise class and a massage at Exhale located in Omphoy Ocean Resort.

We got to enjoy the beach a little bit in the morning before our class and massages.

Between the class and massage we enjoyed breakfast beachside. We both ordered Lobster Omelets. They were soo good. The little jar in the background was jelly and everyone got their own jar to use. It was yummy.

Samantha, Jeff and I enjoyed dinner  that night at one of my Mexicans places in West Palm, Rocco Tacos. On Sunday we decided to cook dinner for a few of her friends. So, we hit the Green Market to buy some of the ingredients.

I LOVE that place. There is a bakery there that has the BEST Almond Croissants ever! Unfortunately, I did not take a photo before I ate the whole HUGE thing. Well, Sam did take a photo of me stuffing it into my mouth, but I could not figure out how to send to my computer. Just trust me, it was delish and I relished every moment of it.

We stopped at a road side truck and purchased the Stone Crabs...which were yummy!

Then we took a long walk on the beach ♥

We prepare dinner together along with her friends. I really meant to take photos of the food…but I think the Mexican Martini kicked it and I forgot 😉

I had the job of slicing onions for the Onion Bacon Marmalade. This was our solution to onion goggles when cutting 4 lbs of onions.

Dinner was great, but the company was awesome!

I was sad to leave, but I get to see her in February at a pharmacy conference.

On the way home I had a layover in Chicago and I had the BEST Chicago Hot dog!

This is a sign they have posted at the hot dog place.

No, I did not put any ketchup on it...it did not need it. Sooo good!

Ok, are you ready for a recipe? I love Mexican food and pinned this recipe on Pinterest. The recipe, I think originally came from Our Best Bites.  Taquitos are usually fried, this a baked version. It was very easy and yummy.

Creamy Baked Chicken Taquitos

  • 4 oz cream cheese, softened
  • 1/3 cup salsa verde
  • juice of 1/2 a lime
  • 2 tsp chile powder or 1 tsp. Chile powder and 1 tsp. Ancho Chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3 Tbs chopped scallions
  • 2 cups cooked and shredded chicken
  • 1/2 cup shredded Mexican Taco cheddar cheese
  • 1/2 cup shredded Pepperjack cheese
  • 8-12 (6-inch) Flour tortillas
  • kosher salt and freshly ground black pepper
  • cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.  I did not find the need to do this, but wanted to include it just in case your tortillas are not pliable. The original called for corn tortillas, I used flour and they are softer than corn. I like flour better.

Spoon 3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared(spray with cooking spray) baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.

Ingredient line up.

The tortilla I have here are so soft. You can find them at Super Valu in the Mexican food area. They are not in the refrigerated section.

I cooked my chicken in the microwave in a covered casserole dish.

Mix cream cheese, spices, cilantro, green onion, salsa, garlic and lime juice.

Stir in chicken and cheeses. At this point, you can refrigerate until you are ready to use it.

Place approximately 3 T at the end of the tortilla

and roll up.

I had a poblano pepper, so I decided to roasted it and add it some of the Taquitos.

I brought home some FL avocados from the Green Market and decided to add it to some of the Taquitos.

It is hard to see here, but FL avocados are HUGE. They are at least 2 times the size of the avocados we have here.

Here I just added avocado. Some I added avocado and the poblano strip...oh man those were good.

Put the seam side down on a baking sheet sprayed with cooking spray.

I made the whole package of 10 tortillas and had this much chicken left.

Spray lightly with cooking spray and sprinkle with salt. Bake 15 - 20 minutes.

I decided I would serve it with a Creamy Cilantro Sauce and taco sauce. I wanted to serve it with salsa. But, I hunted high and low for salsa….never found any. Kate came home after we ate, walked to the frig and pulled out some salsa!?! Anyway, I made Creamy Cilantro Sauce ahead of time and refrigerated it. I found this recipe years ago on All Recipes website. It was very good with the Taquitos along with Taco sauce.

 Creamy Cilantro Sauce                                                                                    

  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon sour cream
  • 1 (7 ounce) can Salsa Verde
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 bunch fresh cilantro, chopped 
  • 1 tablespoon fresh lime juice

Put it all in food processor and blend.

Ingredient Line Up. I have salt in here by mistake. It does not need it with the celery salt.

No need to chop the cilantro...doesn't it get chopped in the food processor??

Creamy cilantro Sauce.

This is great with just chips, chicken, fish or any Mexican dish.

Baked Chicken Taquitos with Creamy cilantro Sauce...YUM!

You really could add what you want with the chicken. I kept some of them without any add ins for Grace. Some ideas of things you could add: corn, chopped jalapeno, poblano, avocado, green chilies and tomatoes. Maybe not all together, but you could easily add one or two of them.

Sorry for such a long post, but I wanted to share my trip with you.

~Relish Food & Life!

Chicken with Pepperoni – Marinara Sauce

Standard

Wow, what a crazy busy 3 weeks! Sorry for the delay in posting. I hope everyone had a wonderful Christmas. I know I did….love spending time with family and friends.

I have been under the weather the past week. Last night I was wanting to cook something simple. This was super easy and very tasty.

I found this recipe in Jan/Feb 2012 Cooking Light magazine.

Chicken with Pepperoni-Marinara Sauce

  • Cooking spray
  • 2 Teaspoons  3 cloves minced fresh garlic
  • 16 slices pepperoni, coarsely chopped
  • 1/4 teaspoon 1 heaping Tsp.  dried oregano
  • 1 1/2 cups 24 oz Jar lower-sodium marinara sauce (such as McCutcheon’s) ( I used Paul Newman’s Marinara sauce)
  • 2 tablespoons chopped fresh basil   2 teaspoons dried basil
  • 2 teaspoons olive oil
  • 1 1/2 pounds chicken cutlets
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded part-skim mozzarella cheese Fresh mozzarella slices

1. Preheat broiler to high.

2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Jill’s Notes: I did not have fresh basil or the mozzarella they suggested. I think if you have either of these the dish would taste just as good.  I also upped the oregano, sauce and garlic a bit.

Ingredient Line up minus garlic - I always forget something.

I sprayed the pan with cooking spray and added the minced garlic and chopped pepperoni. Saute.

Add oregano.

 

Add marinara sauce. I added some water to the jar to get out every bit of sauce.

I really do not know what it means by Chicken cutlets. I looked at various stores and found these thinly sliced chicken breast and decided that would do 😉 After starting the recipe, It thought it might be tasty breaded. So, I breaded a few and just peppered the others. You do not need to salt the chicken. The sauce will have plenty salt in it from the pepperoni.

All ready to bread the chicken with Italian Seasoned Panko crumbs and egg.

Get your pan hot. Add oil. Swirl to coat and add chicken.

Cook; Flip and cook until done.

Pour sauce over chicken. Top with mozzarella cheese. Put under broiler until cheese is melted.

Chicken with Pepperoni - Marinara Sauce served with fettucine.

After the taste test…Grace liked the chicken breaded. I liked it both ways and Mark liked it without the breading. You really cannot go wrong. It is very tasty, kid friendly and tasted great again today for lunch 🙂

We have had some young people pass away the last month. My heart breaks for their families. It is a reminder that we need to relish life.

~Relish Food & Life!