The BEST Lemon Chicken

Tuesday, April 15, 2014

I LOVE LEMON!  It's one of my absolute favorite flavors.  I made this lemon chicken for dinner last night and it was a big hit and super easy!  It only takes about 30 minutes!  Give it a try!

Lemon Chicken

  • 4 chicken breasts pounded thin (you can buy the thin sliced ones or I just take two chicken breasts and cut them in half so they are super thin)
  • 1 cup flour
  • 1 tbsp. granulated garlic or garlic powder
  • salt and pepper (about 1/2 tsp each- I like more pepper so I add more)
  • 3 tbsp. brown sugar
  • 1 cup lemon juice (about 5 lemons juiced)
  • 1/2 cup chicken broth
  • 1/4 cup grapeseed oil (or other oil that can be heated to a high temp)
Preheat the oven to 350 degrees.  Mix the flour, garlic, salt and pepper in a shallow dish.  Dredge the chicken in the flour mixture, coating both sides.  In a large, oven proof skillet, heat the oil.  Pan fry the chicken about two minutes on each side.  Remove the chicken to a plate and keep warm.  Add the lemon juice and chicken broth and deglaze the pan, picking up all the yummy brown bits.  Add half of the brown sugar to the lemon sauce and simmer about a minute more.  Add the chicken back in, coating in the sauce.  Sprinkle the remaining brown sugar on top of the chicken and pop the pan in the oven.  Cook in the oven an additional 15 minutes until the chicken is golden brown on top.  I served this over brown rice and quinoa.  YUM!

Happy and Healthy cooking all!

Family Breakfast- Baked Cinnamon French Toast

Sunday, April 13, 2014

I've been posting a lot of breakfast recipes lately.  We LOVE to have family breakfast on the weekends, and my son Daniel especially loves it.  One of my favorite breakfasts is French Toast and this baked French toast recipe is a regular in my house.  It's very easy, you can prep it the night before, and it bakes up while you enjoy your cup of morning coffee and relax! This also makes a great dish for a breakfast gathering!  I affectionately call this dish "Pain Bourré" or Drunken Bread in French.

Baked Cinnamon French Toast

  • 2 loaves (approx. 24 slices) Cinnamon Bread - with or without raisins- cut into cubes.  Note: I make cinnamon bread very easily from scratch by using my bread machine to make the dough and then baking it in the oven.
  • 2 cups Vanilla Half and Half - Note: Organic Valley has French Vanilla Half and Half that I LOVE and I always use it for this recipe.  You can use regular half and half and add 2 teaspoons of vanilla to it.  
  • 6 large eggs
  • 1/2 cup dried cranberries or raisins 
  • 1 tbsp. raw sugar
  • Butter and maple syrup for serving

Spread the cubed bread and cranberries (or raisins) into a 13X9 inch baking dish.  I use my stone baking dish for this but you can use any 13X9 that you have.  If you are not using stone, be sure to grease your baking dish thoroughly to avoid sticking.  In a bowl, whisk the eggs and half and half together until it is a light yellow custard.  Pour the custard over the bread mixture and press the bread into the liquid to coat.  Cover with plastic wrap and refrigerate two hours to overnight (I always do this overnight, the longer it stays soaking, the better it is).  When you are ready to bake, preheat your oven to 375 degrees.   Sprinkle the top with the raw sugar.  Bake one hour or until puffed up and golden brown on top.  Serve hot out of the oven with butter and maple syrup. YUM!

Perfect Cinnamon Rolls

Sunday, March 30, 2014

I suck at baking.  I find I am way too creative and I like to mess with recipes too much.  There are a few things, however, that I can bake, and that I bake really well.  I can make some mean chocolate chip cookies, I love making scones, and I'm getting pretty good at making bread on my baking stone. My cinnamon rolls are also one of those things I can bake really well.  I make the dough in my bread machine and bake them up in the oven.  SO delicious! I have found that if I can make dough in my bread machine, it makes life SO much easier.  This is a recipe I have been able to mess with in order to make it exactly how I like it.  Sometimes I put raisins in them, but my husband prefers them without.  These are super easy and SO delicious!  

Perfect Cinnamon Rolls

For the dough:

  • 1 cup warm milk
  • 2 eggs
  • 1 tsp. vanilla
  • 6 tbsp. butter, melted (about 1/3 cup)
  • 1 tsp. salt
  • 4 1/2 cup bread flour 
  • 1/2 cup sugar
  • 2 1/2 tsp. dry active yeast
For the Filling:
  • 1 cup brown sugar
  • 2 tbsp. cinnamon
  • 1 stick butter, softened
  • 1/4 cup raisins (optional)
For the frosting:
  • 4 oz cream cheese
  • 1/2 stick butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp. vanilla
Place all the ingredients for the dough in your bread machine in the exact order listed and set to dough cycle.  Once dough is done, roll it out into a large square (about 16 X 18 or 20).  Spread the dough with stick of butter, leaving a 1/4 inch border around the outside.  Mix the rest of the filling ingredients in a bowl and sprinkle over the butter, making sure it is well covered.  Roll up the dough and seal the edges. 

Cut off each end of the large roll to have even ends.  Cut the roll into 12 circles and place in a 13X9 inch baking dish about 1/2 apart.  Preheat oven to 400 degrees.  Cover with plastic wrap and allow to rise until doubled in size about 30 minutes.  

Bake 20-25 minutes until golden on the top.  

While rolls are baking, beat together the ingredients for the frosting in your stand mixer or hand mixer.  Frost while hot.  

To make these a day ahead cover with plastic wrap and place in the fridge.  Remove from the fridge 30 minutes to 2 hours before baking.  Set oven to 400 degrees and place the rolls in a COLD OVEN (this will allow them to rise properly before cooking).  Bake 30-40 minutes or until golden brown on top.  

Happy Baking Everyone!

BBQ Sloppy Joes on Garlic Toast

Friday, March 21, 2014

This recipe is one that is a favorite in my house!  It's super easy and a definite crowd pleaser!  I found something similar on Pinterest awhile back and cleaned it up to fit my family.  I make my garlic toasts out of loaves of homemade bread, but you can use a store bought bakery loaf.  I use Steamy Kitchen's recipe to make my bread, but to make life easier, I mix the dough in my bread machine on the dough setting.  When making garlic toasts for this recipe I make one large loaf instead of two smaller ones. 

BBQ Sloppy Joes on Garlic Toasts

For the Garlic Toasts:

  • 1 loaf of French bread or sourdough bread
  • 1/2 stick butter, softened
  • 1 clove garlic, minced
  • 1/2 tsp Italian herbs
Preheat oven to 400 degrees.  In a small bowl, mix together the butter, garlic, and herbs. Cut the bread into 8 slices of about 1/4 to 1/2 inch thick and line on a cookie sheet or baking pan (I use a stone bar pan for this).  Spread the butter mixture evenly over each slice of bread.  Bake 10-15 minutes or until slightly golden and toasted.

For the Meat:
  • 1 lb ground turkey (or you could use beef if you want, I just happen to prefer turkey)
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1/2 c ketchup (I use Annie's or Muir Glen if I don't make my own)
  • 1/4 c barbecue sauce (I use Annie's)
  • 1 can diced tomatoes (I get the organic ones at Costco or use Muir Glen)
  • 2 tbsp brown sugar
  • Optional- 1/2 c grated cheddar cheese (I use Tillamook)
  • salt and pepper to taste
  • grape seed oil (or olive oil- but not extra virgin) for cooking
In a large, deep sided skillet cook the onion and garlic in the oil until sweating.  Add the turkey and cook until no

longer pink.  Add the ketchup, bbq sauce, brown sugar, and tomatoes.  Cook on medium high heat, stirring occasionally, until the mixture is thick.  Add the cheese, if using, and stir until melted.  

To assemble your meal- place a garlic toast on your plate and spoon the meat mixture over the top!  Easy!  YUM!

Happy and Clean cooking!!

INSANE Chicken Enchiladas

Monday, March 17, 2014

We love Mexican food in our house.  We have "Tacos Tuesday" every week, and this past week I made these delicious enchiladas.  David LOVES green chile enchiladas but you could just as easily use a red enchilada sauce instead. This started out as an experiment and it turned out absolutely delicious! I use a store bought rotisserie chicken to save time.  My grocery store has some really nice, locally grown, organic chickens, and that makes me really happy!   Anyway, I hope you enjoy these enchiladas as much as my family!

INSANE Chicken Enchiladas
  • 2 cups cooked chicken, chopped or shredded (about two large chicken breasts from a rotisserie chicken)
  • 8 oz enchilada sauce (I used green but you can use red if you prefer.  I like the Frontera Brand.  It is all natural, no preservatives, and I can recognize all the ingredients)
  • 6 large flour tortillas (you can use corn but I don't like corn tortillas so I use flour)
  • 1/2 medium onion, chopped
  • 1 (4 oz) can, chopped green chilies
  • 4 tbsp butter
  • 1/4 c flour (I use Wondra for sauces)
  • 1 c milk
  • 1/2 c sour cream
  • 2 c jack cheese grated
Preheat oven to 400 degrees.  In a bowl, mix the chicken with the green chilies and half of the cheese, set aside.  In a large deep sided skillet, sauté the onions in the butter for 2-3 minutes or until sweating and translucent.  Add the flour and whisk into the onions until the onions are completely coated in the flour.  Slowly whisk in the milk until smooth and thickened.  Add the enchilada sauce and the sour cream and stir until combined.  Add 1/3 cup of the sauce to the chicken mixture and stir.  Add 1/2 of the remaining sauce to the bottom of a 13X9 inch baking dish.  Spread the chicken mixture lightly in a strip along 1/3 of the tortilla, roll up the tortilla and place seam side down in the baking dish.  Continue with the rest of the tortillas.  Pour the remaining sauce over the top and spread so that it covers all the enchiladas.  Top with the remaining cheese. Cover with foil and  bake 45 minutes, remove the foil and bake an additional 10 minutes until hot and bubbly. Enjoy!

Happy and Clean Cooking!

Vanilla Scones

Sunday, March 16, 2014

Since my coffee last week, I have had a lot of requests for my scone recipe!  I decided to make scones this morning for our family breakfast, so I thought it would be the perfect time to post the recipe!  I also use the same recipe to make lemon scones and white chocolate.  Just replace the vanilla extract with lemon extract, add some fresh lemon zest, and 1/2 cup white chocolate chunks.   I serve these with my luscious Meyer Lemon Curd , butter, and jam! YUM!  

Just a funny little 5 year old son (who has high functioning Autism) calls the scones "catacombs."  No clue why...but I guarantee you these scones are soft and crumbly, not hard like bones :).

Vanilla Scones

  • 2 cups all purpose flour (I use Bob's Red Mill Organic Unbleached and Unbromated flour)
  • 1 stick cold butter cut into slices
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp salt
  • 1/4 tsp. baking soda
  • 1/2 cup sour cream
  • 1 egg
  • 1 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 tbsp raw sugar (if you can't find raw sugar then you can use regular granulated)
Preheat oven to 400 degrees.  I use my KitchenAid the bowl of your stand mixer (KitchenAid) put the flour, sugar, baking powder, baking soda, and salt and mix on low speed using the paddle attachment just until mixed together.  Add the stick of butter (cut up) and turn your mixer back on until the mixture resembles course crumbs.  Add the egg, the sour cream, and the vanilla and mix until the dough comes together.  It will be slightly sticky.  I have a scone pan so I just press the dough into each triangle in the pan, but if you don't have a fancy scone pan, you can press the dough out into a circle and use a pizza cutter to cut it into triangles.  Brush the triangles with the melted butter and sprinkle with the raw sugar.  Bake 15-18 minutes or until golden brown on top and very soft in the middle (you can check if they are done by sticking them in the middle with a cake tester that comes out clean). Let cool for about 5 minutes before serving.  

Happy and Clean Cooking!

Meyer Lemon Curd

Friday, March 07, 2014

Today I had some ladies over for coffee.  I LOVE having friends over for coffee!  As a stay at home mom I don't get a lot of opportunities for adult interaction and since we just moved to a new place, I don't really know anyone.  I decided to invite some of the wives of guys with whom my husband works for coffee.  I decided to make scones served with  my homemade butter and this delicious Meyer Lemon Curd!    I absolutely LOVE Lemon Curd.  It's smooth, buttery, sweet, and lemony.  Made with Meyer Lemons, this lemon curd is extra special!  It makes a great topping for scones, English muffins, or toast.  You can also use it as a tart filling. I store it in jam sized mason jars and this will keep up to two weeks in the fridge or you can freeze it.  YUM!

Meyer Lemon Curd

  • Zest of two lemons
  • 1 cup lemon juice (about 6 Meyer Lemons)
  • 1 1/2 sticks butter cut into small pieces
  • 6  large eggs
  • 2/3 cup sugar
  • 1 tsp. vanilla
In a medium sized, stainless steel (or other non reactive) pot, whisk the sugar, eggs, and lemon zest until frothy and light in color.  Add the lemon juice and the butter and whisk constantly over medium low heat until the butter is melted and the mixture is thickened (this takes a good 10-15 minutes).  The mixture is ready when it coats the back of a spoon and holds its shape.  Remove from heat and press through a mesh strainer into a bowl.  Mix in the vanilla.  Allow to cool and then place in jars in the refrigerator to thicken further.  

Until next time, happy and HEALTHY cooking!

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