Sunday, September 25, 2016
This was one of my Aunt Alice's recipes. I'm still sorting through recipes and found a few that I thought I lost. The page is very faded and torn but I managed to get the ingredients and added my own directions.
2 lbs chicken breasts, 1/4" thick
1/2 c all-purpose flour *
1 clove garlic - minced
1/4 c butter or margarine- melted
2/3 cup chicken broth
2 tablespoons lemon juice
1 tablespoon flour (* taken from the 1/2 cup before you coat the chicken)
2 lemon slices
Place a chicken breast on cutting board and using a very sharp knife cut the breast in half. Using a meat mallet, pound the butterflied chicken breast until it's an even thickness.
Place 1/2 cup flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic & butter in a large skillet over medium heat and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Remove the chicken breasts to a platter, and keep warm.
Stir in lemon juice, chicken broth and 1 tablespoon flour into the pan where you browned the chicken.Whisk everything making sure flour is incorporated . Reduce to a simmer.
My sauce was somewhat thick and if you want a thinner sauce add more liquid.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Saturday, September 24, 2016
I made this recipe many years ago. I was traveling to Florida to visit a friend who admitted she was a horrible baker. I baked her a batch of cookies the night before my flight. The visit was before 9-11 and there wasn't an issue bring food as a carry on.
The only problem I had was I kept snacking on the cookies on the flight down! I shared them with the guy sitting next to me who loved them and the stewardess had to try a few. Let's just say by the time I got to her house the bag sure wasn't full!!
There was one bag of chips left in my pantry and I wanted to use them up before we go back to Florida.
They made a trip to Canada when we visited the in-laws. Gabe's cousin loved them.
Recipe from Oprah
1 cup unsalted butter
12 ounces (about 2¼ cups) bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces (¼ cup) granulated sugar
8 ounces (1¼ cup) light brown sugar
1 egg yolk
1 ounce (2 tablespoons) whole milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chip
Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate.
Pour the butter into your stand mixer's work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
In a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula
Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.
Chill the dough for 1 hour
Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment paper sheets.
Bake for 15 minutes, rotating the pans halfway through.
Remove from the oven, slide the parchment with the cookies onto a cooling rack.
Friday, September 23, 2016
Sunday, September 18, 2016
Our trip to Montreal this year, I wanted to surprise my MIL with a cookie that has her favorite ingredient- coconut. It's one ingredient that does not touch my lips so I knew I wouldn't be munching on them. It was her 85th birthday thus something she would love.
Gabe and Max did a taste test and both agreed they were worthy to go on the road trip to Canada.
Recipe from A Pretty Life
1 cup butter - softened
1 cup light brown sugar
1 cup white sugar
1 tsp vanilla
2 cups flour
4 tsp baking powder
1 tsp baking soda
2 cups oats
2 cups coconut
2 cups cornflakes
Preheat oven to 350 degrees
Cream the butter with the white and brown sugars. When combined add eggs and vanilla
In a separate bowl combine flour, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients and mix until well combined. Stir in oats, corn flakes & coconut.
Shape dough into walnut-sized balls and place on ungreased cookie sheet about 1 inch apart.
Bake in preheated 350°F oven for 8 to 10 minutes or until lightly browned.
Cool for about 1 minute on pan and then move to a wire rack to cool completely.
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