Chicken Breasts with Bacon and Cheese


 
This easy chicken recipe is made with thinned chicken breasts, mozzarella cheese, and bacon slices. Use sliced mozzarella or shredded, or use a mozzarella and Cheddar blend.Precooked bacon works well in this dish and makes preparation even faster. This is delicious with hot cooked rice or pasta with a tossed salad on the side.

If you don’t have a broiler-safe skillet, transfer the chicken and mushrooms to a baking dish before broiling.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

  • 4 boneless chicken breast halves, pounded to thin, or use thin-sliced chicken breasts
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 4 ounces sliced mushrooms
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine, or more chicken broth
  • 4 slices bacon, cooked but not crisp, sliced in half crosswise
  • 4 slices mozzarella cheese or about 1/2 to 1 cup shredded

Preparation:

Put chicken breasts between sheets of plastic wrap and gently pound to an even thickness, about 1/4 to 1/2 inch. Sprinkle all over with salt and pepper and dust lightly with the flour.In a large skillet, heat 2 tablespoons of the butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a plate and set aside.

Add 1 tablespoon butter to skillet and sauté the sliced mushrooms until tender. Add the 1/2 cup of chicken broth and wine (or more chicken broth) to the skillet and scrape up browned bits; simmer, stirring, for 2 minutes. Add the chicken back to the skillet and top each with 2 pieces of bacon. Spoon some of the mushrooms over the chicken pieces.

Top each chicken breast with a slice of cheese or shredded cheese. Place chicken breasts under a hot broiler about 6 to 8 ounces from the heat until cheese is melted. Serve with hot buttered pasta or rice.
Serves 4.

Tollhouse Chocolate Chip Cookies


 

Original NESTLÉ® TOLL HOUSE® Chocolate Chip CookiesNESTLÉ TOLL HOUSE

Prep:15 mins
Cookin g: 9 mins
Cooling: 15 mins
Yields: 60
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.


LOVE IT!!!!!

While We're Paused!

Every writer has dealt with that massive, invisible beast that plants itself squarely on our desks, preferably in front of our computer screens, and leers at us in a mocking sort of way, just daring us to get anything accomplished.  Sometimes this beast teams up with Facebook or another soul-sucking website and we lose hours without knowing where they’ve gone.

And our story sits tragically abandoned.

There are lots of ways to get around writer’s block.  We all have our tried and true methods, so I  thought I’d contribute a couple of mine.

I don’t know about you, but sometimes (quite frequently, actually) I just need to get away from my work.  And I don’t mean Facebook away or even read-a-good-book away.  Those have their places (especially the latter).  But little treats that allow me the sense of escape can make all the difference when it’s…

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Fruit Salsa and Cinnamon Chips


Fruit Salsa and Cinnamon Chips

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  •  
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar
 

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Deep Dark Chocolate Cake


Deep Dark Chocolate Cake

Ingredients

2 cup(s) all-purpose flour

1 cup(s) cocoa

2 cup(s) granulated sugar

1 teaspoon(s) baking soda

1 teaspoon(s) baking powder

1 teaspoon(s) salt

2 large eggs

1 teaspoon(s) pure vanilla extract

1 cup(s) sour cream

1/2 cup(s) canola oil

1 teaspoon(s) white vinegar

1 cup(s) unsalted butter, softened

3/4 cup(s) raspberry jam, strained and seeds discarded

1 1/2 cup(s) confectioners’ sugar


Directions

  1. Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
  2. Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
  3. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners’ sugar and beat until smooth. Spread filling between 2 cake layers and frost.

Turkey and Potato Pot Pie


Ingredients:

  • 2 tablespoons butter
  • 1/2 small onion
  • 1 clove garlic, minced
  • 1 cup diced potato
  • 3 cups chicken stock
  • 1 cup cooked turkey
  • 1/2 cup corn kernels
  • 1/2 cup peas
  • 1/2 cup heavy cream
  • 1 9-inch pie crust
  • salt and pepper, to taste

Directions:

  1. Preheat oven to 350F.
  2. In a medium pot melt the butter over medium high heat. Add the onion and cook until translucent, about 5 minutes.
  3. Add the garlic and continue cooking until fragrant, about 2 minutes.
  4. Add the potato and chicken stock, bring to a simmer and cook until the potatoes are tender, about 8 minutes.
  5. Add the turkey, corn, peas, and cream. Season to taste with salt and pepper.
  6. Pour into a 9-inch pie pan and top with a pie crust.
  7. Bake until browned about 35 minutes.

Tamale Casserole


 

Tamale Casserole

This flavorful ground beef casserole contains peppers, corn, tomatoes, and a cornbread topping.

  • 2 tablespoons olive oil
  • 1 1/2 pounds ground chuck
  • 1 cup chopped onion
  • 1 minced clove garlic
  • 1/2 cup chopped green pepper
  • 2 cans (14.5 ounces each) tomatoes, slightly drained, about 2 1/2 cups broken up
  • 1 can (12 ounces) whole kernel corn
  • 2 teaspoons salt
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 cup cornmeal
  • 1 cup water
  • 1/2 cup sliced pitted ripe olives
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup cornmeal
  • 1 cup grated mild Cheddar cheese
  • 2 eggs, slightly beaten

 

Instructions:

Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.

Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.

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