Oven-Baked Chicken & Browned Butter Vegtables with Almonds

Along with the chicken and broccoli, we had baked potatoes. This meal was a great success in our house last night. The vegetable dish calls for broccoli and cauliflower, but I used only broccoli. Olivia ate everything and loved it even though she had me make a small alteration to her broccoli. She had me put some shredded cheese on top of her broccoli, and put it in the microwave for a few seconds so it would melt.





Prep Time: 10 Minutes
Ready In: 1 Hour
Servings: 5

INGREDIENTS:
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) cut-up whole chicken (I used boneless, skinless chicken breasts)

DIRECTIONS:
1. Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

http://allrecipes.com/Recipe/Oven-Baked-Chicken/Detail.aspx
ALL RIGHTS RESERVED © 2009 Allrecipes.com


Browned Butter Vegetables with Almonds


Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 6

INGREDIENTS:
1/2 cup butter
1 teaspoon garlic salt
1 teaspoon garlic pepper
2 tablespoons sliced almonds
2 tablespoons white wine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped broccoli
2 cups chopped cauliflower

DIRECTIONS:
1. Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.


http://allrecipes.com/Recipe/Browned-Butter-Vegetables-with-Almonds/Detail.aspx
ALL RIGHTS RESERVED © 2009 Allrecipes.com

Chicken and Mushrooms in Garlic White Wine Sauce

The top picture is one off the website and the bottom one is what I made.


For this I used Pastene pasta, Olivia picked it out, and ommited the mushrooms. Olivia liked it very much.




Substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.


4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese


Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish.

Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.


Yield: 4 servings

CALORIES 350 (29% from fat); FAT 11.1g (sat 2.6g,mono 6.2g,poly 1.4g); IRON 2.5mg; CHOLESTEROL 99mg; CALCIUM 91mg; CARBOHYDRATE 26.5g; SODIUM 502mg; PROTEIN 34.3g; FIBER 1.2g

Cooking Light, NOVEMBER 2006

http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=1545708

Pork Roast Dinner

Tonight we had another dish that Olivia loved. I always have to note that because she is becoming a rather picky eater.

Pork Roast, mashed potatoes, gravy, & green beans & almonds (simply steam green giant brand-frozen food section)


Pork Roast

2 lb pork loin roast
1 small onion
2-3 garlic cloves
garlic powder to taste
salt and pepper to taste
a small amount of water


Cut up the onion and layer half of it on the bottom of the slow cooker, put some garlic on the bottom as well. Salt and pepper the bottom side of the roast and lay it on top of the onions. Sprinkle salt, pepper, and garlic powder on the top of the roast and then lay the rest of the onions and garlic cloves on top. Add about an inch of water to the slow cooker. Cook in the slow cooker for 6 hours on low.




Making Gravy with Flour

1 Place pan on stove on medium high heat. Put about 1/2 Cup of juice from roast in pan.

2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3 Slowly add either water, milk, stock, or cream to the gravy, enough to make 2 cups. I used milk for this gravy. I also added more juice from roast. Season the gravy with salt and pepper.

Mocha Muffins

I have yet to try these, but they sound very good.


2 tablespoons sugar
2 tablespoons melted shortening
1 egg
1/4 cup rich milk
1/2 cup strong coffee
1 cup flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup rolled oats (uncooked)

Mix sugar and shortening add the beaten egg milk and coffee. Add flour with which the
baking powder and salt have been sifted and the rolled oats. Beat well. Bake 25 minutes
in greased muffin pans in a 350 oven.

Spaghetti with Meatballs

This is a dish that goes over very well in our house.

To save time I put the sauce, tomatoes, and meatballs in the slow cooker and let it cook on low for 5-6 hours. Otherwise, the meatballs would have to simmer in the sauce for 2-3 hours.

Serve with garlic toast and a salad.


8 oz spaghetti
1 can petite diced tomatoes
1 jar of spaghetti sauce


Meatball recipe

1 lbs of ground beef
1 garlic clove chopped
1 tsp salt
1 tsp pepper
1 hand full of grated Romano cheese
1 hand full of bread crumbs**
1 to 2 eggs
1 Tbl oregano
1 Tbl sweet basil

Mix well with hands. Roll into balls about the size of golf balls and drop into sauce.

** I used Italian Bread Crumbs, it has seasoning in it, that way I did not have to use the oregano or basil.

Cooking Spaghetti

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.