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Wednesday, April 30, 2014

Chicken and Mushrooms


 
I tried this recipe from Chef John that was found on www.allrecipes.com, adjusting it to chicken breasts that have both the skin and bone, and it was so juicy and full of flavor.  It's and easy weekday meal, but good enough for company. 


2 chicken breast halves, with bone and skin-on (the breasts were large enough for four servings)
salt and ground black pepper to taste
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced 1/4 inch thick
1 pinch salt
1/2 cup water (I'm thinking that a little white wine would be good)
1 tablespoon butter
salt and ground black pepper to taste

  1. Preheat oven to 400 degrees.
  2. Season chicken on all sides with salt and ground black pepper.
  3. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
  4. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
  5. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees. Transfer chicken breasts to a plate and loosely tent with foil; set aside.
  6. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
  7. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
  8. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
I am sharing this with:

Weekend Potluck


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Monday, April 28, 2014

10 Grain Muffins

Recently I was a lucky winner of Bob's Red Mill products from Cathy, of Wives With Knives!  My products arrived so nicely packaged and I was anxious to get started on something   A son of mine is staying with me and right away I made him some hot cereal from the Whole Grain Hot Cereal Mix. I think he was pleasantly surprised at how tasty it was, and he declared that it was better than oatmeal,  and has been fixing a bowl daily. I noticed a recipe on the back for 10 Grain Muffins, and thought I'd better make them before he finished off the package! I'm looking forward to using the Coconut Flour, too. 

 
These muffins are so tasty and have a wonderful grainy texture  Thank you so much Cathy  and Bob's Red Mill!  I'm certainly enjoying my new products.  Please visit Wives With Knives to see all the wonderful recipes that Cathy shares.

 
I'm having tea with the 10 Grain Muffins and a pretty tea mug given to me from a dear neighbor.  

 
 I love the pretty rose design on this mug.

 

This little gardening lady came from a dear friend, years ago.  Isn't she sweet with a bee in her bonnet, a pot full of roses, and a birdhouse?  Her apron is embroidered with sweet roses. 

 
Here's the recipe for these delicious muffins, that I'll be making again and again!

1 cup Bob's Red Mill 10 Grain Hot Cereal
1 1/4 cup sour milk or buttermilk
1/2 cup sugar
1/3 cup butter or margarine
1 large egg
1 cup unbleached flour (I used 1/4 cup Bob's Red Mill Almond Meal/Flour and 3/4 cup flour)
1 t. salt
1 t. baking powder
1 t. baking soda

Mix Bob's 10 Grain Cereal with the milk; allow to stand for 10 minutes while preheating oven and assembling ingredients.

Cream butter, sugar and egg together. Add dry ingredients and milk mixture. Stir only until mixed.

Spoon into greased muffin pan. Bake at 400 degrees for 12-15 minutes.

Makes 12 muffins (Mine made 15 muffins)

 

I made some Honey Cinnamon Butter to serve with the muffins, although my son said that they don't really need anything!  

Honey Cinnamon Butter 

!/4 cup butter, softened
2 T. honey
1/2 t. cinnamon
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Monday, April 21, 2014

Raspberry Crumble Bars



For my Spring tea today it's actually nice enough to have it outside.  Pretty pink tulips from the grocery are the centerpiece. On top of the gingham napkin that I made, I'm using my hand painted teacup and plate from my my late Great Aunt Kitty  My teapot is brewing a flowering green tea pod that I received from some dear friends.

 
Here's a close-up of the pretty teacup.  

I have never bought raspberry pie filling, but I picked up some at Target and saw this recipe on the back of their store brand.  I thought it sounded good and, oh my,  was it ever!!  The bars are buttery and the crumb topping is fabulous.   If you're a raspberry lover like me, you may want to try this recipe soon, although I can see using other flavors that would be great, too. 

2 cups flour
2 cups quick cooking oats (I used old fashioned)
1 1/4 cups brown sugar
1/4 t. baking soda
1/4 t. salt
1 1/4 cups butter, melted
1 can raspberry fruit filling

Preheat oven to 350 degrees.

Combine flour, oats, sugar, baking soda and salt in a large bowl. Stir in the melted butter until combined.

Reserve 1 cup of the crumb mixture for topping. Firmly press remaining crumb mixture into the bottom of an ungreased 9 x 13" pan. Bake for 16-18 minutes.

Spread fruit filling over warm crust; sprinkle with remaining crumb mixture.

Bake 20-25 minutes or until top is golden brown. Cool completely before serving.

Makes 24 bars.

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Tuesday, April 15, 2014

April Note Cards

For Vee's Note Card Party this month, I'm sharing some pictures that I took at Dallas Blooms at the Dallas Arboretum.  The Arboretum is a wonderful spot to visit and enjoy the beauty and the outdoors.

 Beautiful tulips with cherry blossom trees in the background.

 This stunning peacock was the star of the show with her flowery skirt trailing behind her!

 This just looks like Spring time, doesn't it?


I couldn't leave without one foodie picture and a Happy Easter to all!  Can you spot the Hello Kitty egg?  Recipe for the peanut butter eggs are found here. 

I am sharing this with:
A Haven for Vee



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Monday, April 14, 2014

Peanut Butter Easter Eggs

 

Sandi, from Rose Chintz Cottage, is having her Easter Tea,  and for my tea I've used my bunny planter that a dear friend gave me several years ago, as my centerpiece.  I've made some peanut butter eggs for us to enjoy.   You can see the bunny pillow that I crosstitched ten years ago, in the background.   Won't you stay and enjoy a cup of tea? 

 I'm using my favorite bunny teapot and a cup that my late Great Aunt Kitty painted, along with the matching plate. 


Peanut Butter Eggs are a family favorite!   One of my bloggy buddies, Lynn,  from Happier Than A Pig In Mud , sent me a picture of a hard cooked Hello Kitty egg and had me thinking....hmmm...wouldn't an Hello Kitty Peanut Butter egg be fun? I decorated one in Hello Kitty style,  and for the rest,  I added Easter sprinkles.  You can check out my recipe for the Peanut Butter Easter Eggs here.

I am sharing this with:





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Wednesday, April 9, 2014

Spring Chicken Vegetable Soup

 
Kathleen from  Cuisine Kathleen has challenged us to use birds, nests or eggs for April's Let's Dish party.  I'm sharing the painting that my son, Mike, is doing for me.  I think my Fiesta Ware dishes in the Peacock color look perfect with the painting.  Some bird houses, a nest that I made last year,  and a favorite bird complete the setting.


 
Here's a closer look at the painting.  I was hoping that it would be finished, but he still needs to work on the background.  These are all birds that visit my yard and are basically stylized to be about the same size. 


 
I always like to share a recipe and I thought I'd include a "bird" recipe.  This was found recently from The Associated Press and I adapted it to suit my tastes.  It comes together quickly and has a fresh, light taste and perfect for a Spring time meal.

1 T. olive oil
1/4 cup chopped shallots
3 cloves garlic, minced
1 large onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
8 cups low-sodium chicken broth
1 bunch asparagus, cut into 1" pieces
1 t. dried thyme (or 3 T. fresh, chopped)
16 ounces frozen baby corn (I used Trader Joe's frozen roasted corn)
2 chicken breast halves, cooked and cubed,  or leftover rotisserie chicken)
salt and pepper to taste


In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes.
Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, and chicken,  then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.

Makes 6 servings.

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Monday, April 7, 2014

Quick Cinnamon Rolls

 

 I've made some quick cinnamon rolls for my tea today.  I'm serving the rolls on my Flamingo Fiesta Ware plate which goes so nicely with my Pfaltsgraff, The Secrets of Pistoulet tea set that was sent to me from a sweet blogging friend.  I made the runner from osnaburg fabric, which has a soft feel and a linen-like look.  My bunny topiary was a gift from some friends, ages ago. 


 
I just love this tea set for one with the matching honey pot.  Isn't the design such a pretty, dainty one on the teapot and cup?  The matching honey pot looks like a darling beehive.  The pink Flamingo plate picks up the pink on the band of the cup. 



When needing something sweet for a breakfast  or brunch, and you don't have much time, you might consider making these quick cinnamon rolls.  They're also great if you don't want a lot of leftovers and kids can help out, too.  Just double the recipe if needing more.  I hope you give them a try. 


Rolls:


1 1/4 cups all purpose flour, plus extra for the counter
1 Tablespoons white granulated sugar
1  teaspoon baking powder
1/2 teaspoon salt
2 T. cold butter
1/2 cup milk

2 Tablespoons of softened butter for spreading on dough

Cinnamon Filling:
1/3  cup packed dark brown sugar
1 teaspoon cinnamon

Icing:
3/4 cup powdered sugar
1/2 teaspoon vanilla
2-3 Tablespoons milk

Directions:

1. Preheat the oven to 400 degrees.  Generously butter a 9 inch round cake pan, or six muffin cups. 

2. Make the filling: combine together the brown sugar and the cinnamon.  Set aside.

3. Make the dough: In a large bowl, whisk together the flour; sugar, baking powder, and salt.  Cut in the 2 Tablespoons of cold butter with a pastry blender.  Stir in the milk and toss until it forms a ball. Knead briefly just to gather it into a ball. 

4.  Roll the dough or pat it on a lightly floured surface, into a 7" square.  Spread the dough with the 2 Tablespoons of softened butter. Spread the sugar filling on top of the butter and roll the dough up tightly, pinching the dough to seal.

5.  Slice the log into 6 slices.  Place into the greased pan or muffin cups,  cut side down. 

6.  Bake at 400 degrees for 18-20 minutes, or until golden brown.  Place on wire rack and then invert.

7.  Make icing by combining the ingredients, using enough milk to make a drizzle,  and spread over warm rolls. 

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