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:

Make It Pretty Monday

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Weekend Potluck

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

I am sharing this with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays

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.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Inspire Me 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Let's Dish!
Foodie Friday
Weekend Potluck
Seasonal Sundays