Parmesan Chicken and Rice

I found this recipe on My Tasty Treasures, one of my favorite blogs to visit. I just loved it! Everything is cooked in one skillet, which is always a good thing in my book. Even better yet, this recipe is a Cooking Light recipe. We have been trying to eat better lately, and it’s nice when you find a healthy recipe that tastes wonderful also!

Parmesan Chicken and Rice

Source: My Tasty Treasures, originally from Cooking Light

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic, I used 3 cloves fresh
• 1/2 teaspoon dried thyme
• 1 8oz package presliced mushrooms
• 3/4 pound boneless skinless chicken breasts, cut into bite sized pieces
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup uncooked instant rice
• 1 cup fat free, less sodium chicken broth
• 1/2 cup grated fresh parmesan cheese
• 1/4 cup chopped fresh parsley

 

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until lightly browned. Add the wine, salt, pepper; cook 3 minutes or until liquid almost evaporates. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Serves 4

Garlic Knots

We had spaghetti last night for dinner and I was looking for a different take on garlic bread to serve alongside it. I have seen this recipe on various websites, but this one looked the easiest to me. It had great garlic flavor, and the rolls were soft to bite into. I would probably double the recipe if I was having company over, it only makes 5 rolls. However, it was the perfect amount for us. I would definitely make this again in the future. For a recipe using yeast it was quite simple and turned out great!

Garlic Knots

Source: Tasty Kitchen, poster Cori

Adapted from: King Arthur Flour

 

• 1 1/2 cups flour
• 1/2 tablespoons sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon salt (heaping)
• 1 tablespoon olive oil
• 1/8 cups milk
• 1/2 cups lukewarm water
• 2 cloves garlic
• 1 tablespoon melted butter
• 1/4 teaspoon Italian seasoning

1. Combine dry ingredients.
2. Add olive oil, milk and water.
3. Mix until dough is formed.
4. Knead until smooth and elastic (about 8 minutes).
5. Transfer to a lightly oiled bowl and turn once to coat.
6. Cover with plastic wrap and allow to rise for about an hour.
7. Divide dough into 5 pieces.
8. Roll into a rope and tie into a knot, tucking in the ends.
9. Place onto a baking sheet lined with parchment paper.
10. Cover with a towel and let rise for 45 minutes, or until puffy.
11. Preheat oven to 350 degrees.
12. Finely mince garlic and mix with melted butter and seasoning.
13. Brush glaze onto rolls and bake until lightly browned (15-18 mins).
14. When the rolls came out, I brushed them with a little additional melted butter!

Chicken and Dumplings

I had some celery and carrots that needed to be used up asap, so I searched allrecipes.com for a recipe using these two ingredients. Chicken and dumplings came up, and I thought that sounded perfect for the freezing weather we have had this week. I didn’t find a recipe that suited me on allrecipes, so I googled and came up with one. I knew this recipe would be awesome because it came from a website that I have used in the past. The recipe was a bit time consuming, but it was worth the wait! I have copied her directions, as I followed the recipe to a T, and it was excellent!

Chicken and Dumplings

Source: Brown Eyed Baker

 

Ingredients: 

2 lbs boneless, skinless chicken breasts
2 Tablespoons butter
2 carrots, sliced
2 celery stalks, sliced
1 cup chopped onion (about 1/2 of a large onion)
1 clove garlic, minced
6 cups chicken broth
2 chicken bouillon cubes
1 cup frozen peas
1/4 cup flour

For the dumplings:
2 cups Bisquick
2/3 cup milk

Directions:
1. Place chicken breasts in a pot, cover with water, and boil until fully cooked.

2. While chicken is boiling, melt butter in a large heavy-bottomed pot (I used a 5 qt saute pan). Add the carrots, celery, onion, and garlic to the pan and saute over medium heat, stirring occasionally, until onions are translucent and vegetables are soft. If you see that they are getting too hot, reduce heat to medium low.

3. Add chicken broth and bouillon cubes. Bring to a boil, reduce heat to low, cover and simmer about 30 minutes.

4. At this point you can add a slurry of flour and broth if the mixture is too thin for your likeness. I ended up using approximately 1/4 cup of flour, but would recommend adding 1 Tablespoon at a time until you reach your desired thickness. I find the best method for doing this is to ladle a scoop of broth out of the pot and into a separate cup. In that cup, whisk in the flour until smooth, and then whisk that mixture back into the pot. This keeps large clumps of flour from forming in your pot!

5. When chicken has finished cooking, let it cool long enough to handle. Shred the chicken and add it to the broth and vegetables, along with the peas. Cover and let simmer for an additional 30 minutes.

6. To prepare dumplings, mix together the Bisquick and milk, until a soft dough forms. Drop by rounded tablespoons into the chicken mixture (makes about 16 dumplings – I got exactly this many using my medium scoop from Pampered Chef). Bring to a simmer and cook for 20 minutes, uncovered. Cover and cook for an additional 10 minutes, or until the dumplings are done.

Chunky Crunchy Granola

I am making a breakfast basket for my family for Christmas. I have filled it with all kinds of homemade breakfast treats that I hope they will  love! I was looking for a granola recipe the other day when I saw this one pop up on the cooking board I frequent. It looked delicious! It smelled absolutely delicious when it was baking. My husband came home and thought cinnamon rolls were baking in the oven! I made this and took it to work the next day, where it received great reviews. I will be making this again!

Chunky Crunchy Granola

Source: The Local Cook, original source Simply in Season

 

• 3 cups rolled oats
• 1 cup whole wheat flour
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 1/2 cup raisins (I used mini chocolate chips instead)
• 1/4 cup oil
• 1/4 cup honey
• 1/4 cup milk

In a large bowl combine the first 7 ingredients (if you are using the chocolate chips instead of the raisins leave these out). Then, add the oil, honey, and milk. Stir until flour is incorporated. If needed, add a tablespoon more of milk.

Bake at 300 degrees for about an hour, stirring every 10 minutes. I spread it out over a large baking sheet. Bake until the granola is light brown. Let cool, and then stir in the chocolate chips. Store in an airtight container for a week or freeze.

Cookies and Cream Ice Cream

I had 3 cups of heavy whipping cream sitting in my refrigerator that needed to be used up, so I made ice cream! I was originally going to make oreo cheesecake ice cream, from Cathy’s Kitchen Journey but I wasn’t sure if my husband would be crazy about the cheesecake flavor. I plan on making this sometime for a girls get-together when I know it will go to good use. This recipe was really easy to throw together, and it had a great consistency. I would make it again!

Cookies and Cream Ice Cream

Inspiration from: ice-cream-freaks.com

• 3 cups heavy whipping cream
• 1 cup skim milk
• 1/2 cup granulated sugar
• 10 oreo cookies (I used the store brand)

Mix the first 3 ingredients in a bowl, making sure sugar dissolves. Pour into ice cream maker and freeze according to it’s directions. Place oreos in a plastic bag and crush with a rolling pin. Add the cookie pieces during the last 5 minutes.

White Chocolate Macadamia Nut Cookies

I have been on the hunt for great white chocolate macadamia nut cookies. You see, Schwan’s stopped carrying these cookies and they were wonderful. My mother in law broke the news to me, so I had to find a replacement. Yes, sadly I am occasionally all about pre made cookies. I thought these were excellent! I don’t know that they are exactly like the Schwan’s version, but I think I prefer these! I actually baked only one cookie sheet of these delightful cookies. The rest I formed into balls and froze them on a cookie sheet. Then, I took them off and placed them in a ziploc bag labeled with time and temp for future use. I hope you enjoy these as much as we did, and Rita I hope you this solves your cookie problem!

White Chocolate Macadamia Nut Cookies

Source: Joy the Baker, originally from Betty Crocker

  

• 1/2 cup butter (1 stick), no margarine
• 1 cup packed light or brown sugar
• 2 tablespoons milk (I used heavy whipping cream)
• 1 large egg
• 1 teaspoon vanilla extract (I always use Mexican vanilla)
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup coarsely chopped macadamia nuts
• 1 cup white chocolate chunks (I used chips)

1. Preheat the oven to 350 degrees F. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.
2. In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add the egg and beat for one minute. Add the milk and vanilla and beat to incorporate.
3. Turn the mixer off, and scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the chopped nuts and white chocolate chips.
4. Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are golden. Remove from oven and let rest on the baking sheet for 3 minutes before removing to cooling rack.

Easy Herb Roasted Turkey

Perhaps you are looking for a great way to cook your Thanksgiving turkey this year. If so, this may be the recipe for you! I bought 3 turkeys at the grocery store the other day because I couldn’t pass up the great deals. We have a deep freezer, but I couldn’t fit all 3 in there. This recipe was certainly easy, and the turkey was moist and delicious.

 

Easy Herb Roasted Turkey

Source: Allrecipes

 

• 1 (12 pound turkey)
• 3/4 cup olive oil
• 2 tablespoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground sage (I used savory)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

1. Preheat oven to 325 degrees F. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil with seasonings (I doubled all seasonings). Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour the water into the bottom of the roasting pan and cover.
3. Bake for 3 – 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees. I suggest checking earlier than this. I checked mine at just under 3 hours and it was done. Remove bird from oven, and allow to stand for about 30 minutes before carving.
4. I just wanted to add that the drippings from the turkey, combined with the olive oil and the water make excellent gravy!

Spiced Slow Cooker Applesauce

I still have lots of apples around, so I made this applesauce. I am really pleased with the results. I found these adorable mason jar labels on Etsy, and just had to have them. I plan on giving a few jars of my applesauce out for Christmas, and I just love the look of a personalized label. Here’s the link if you would like to order some. The seller’s website is called Delight Design’s Biz.  This was my first order through Etsy, and I have to say this seller was a pleasure to deal with. My order was shipped promptly, and the labels are adorable!

 

Spiced Slow Cooker Applesauce

Source: Allrecipes

 

• 8 apples- peeled, cored, and thinly sliced
• 1/2 cup water
• 3/4 cup packed brown sugar
• 1/2 teaspoon pumpkin pie spice (I increased this to taste)

Combine the apples and water in a slow cooker; cook on low for 6-8 hours. Stir in the brown sugar and pumpkin pie spice; continue to cook for another 30 minutes.

Apple Crumble

My mother in law made this recipe a few weeks ago and sent a portion home with me. I thought it was so good, I didn’t even share it with my husband. I adapted this from a Martha Stewart recipe. The original recipe is for Apple Cranberry Crumble.

 

Apple Crumble

Source: Adapted from Martha Stewart

 

• 1 1/2 pounds apples, about 3 medium
• 1/2 cup fresh or frozen cranberries coarsely chopped (I omitted)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• coarse salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup pecan halves, coarsely chopped (I omitted)
• 1/4 cup all purpose flour (I used whole wheat pastry flour)
• 1/4 cup old fashioned oats, not quick cooking
• 3 tablespoons packed light brown sugar

1. Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
2. Butter an 8 inch square glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea sized chunks.
3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25-30 minutes. Let cool slightly before serving.

Pumpkin Cookies with Caramel Icing

These cookies are so good! I was looking for a cookie recipe to finish up a can of pumpkin I had opened earlier in the week and spotted this. The cookie itself is delicious, but the caramel icing takes it to a whole new level.

 

Pumpkin Cookies with Caramel Icing

Source: Sandy’s Little Spot on the Web, originally exported from MasterCook

 

• 2 cups sifted flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup soft margarine or butter
• 3/4 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1 medium egg, unbeaten
• 1 teaspoon vanilla

Caramel Frosting:

• 3 tablespoons soft margarine or butter
• 1/2 teaspoon vanilla
• 1/4 cup milk
• 1/2 cup brown sugar
• 1 cup plus 2 tablespoons sifted confectioners sugar

Sift flour, measure and resift with salt, baking powder, soda, and cinnamon. Set aside. Cream butter and shortening together in mixing bowl. Gradually add sugar and beat until fluffy.

Throughly beat in the pumpkin and egg. Add dry ingredients all at once, blend just until no trace of flour in the batter. Remove bowl from mixer, stir in vanilla.

Drop large walnut-size mounds 2 inches apart on greased cookie sheet. Keep remaining batter in fridge until ready to use. Bake in a preheated oven at 350 degrees for about 12 minutes, or until cookies are lightly brown and soft to touch. Transfer to wire racks. When cool frost.