Lemon Butter Chicken

I saw this recipe on Facebook via OurBestBites. It is actually from eazy peazy meals. My family and I gobbled it right up but I did make some changes to it because of time restrains and lack of ingredients. Posted below I have the changes I made. If you would like to make the original then click on the link above. It was flavorful and a nice change of pace from our standard fare. Enjoy!

Lemon Butter Chicken

Ingredients

• Chicken tenders 1-2 per person (I used 8)
• 1/2 Tablespoon paprika
• 3 Tablespoons butter, divided (I used olive oil)
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese (Mine was not the fresh stuff but it was grated:)
• Juice of 1 lemon
• Splash of dry white wine (optional) (I didn't use)
• 1/2 teaspoon dried thyme (I omitted because I didn't have any)
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Season the chicken with salt, pepper and paprika. Set aside.
2. Melt 2 Tablespoons of butter in a large skillet over medium high heat.
3. Add the chicken and fry both sides until golden brown, about 3-4 minutes per side. Remove and set chicken aside on separate plate.
4. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
5. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme.(I added a slight amount of flour and stirred vigorously to help mine thicken.)
6. Bring to a boil and reduce heat. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
7. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny! 
8. Serve on top of noodles or rice. 

JJ's Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

1/4c. Ranch Dressing
1/4c. Olive Oil
2TBSP Worcestershire sauce
1tsp. dry Rosemary
1tsp. Salt
1tsp. Sugar
1tsp. White Wine Vinegar
ground pepper to taste
3 Boneless chicken breasts
Soak skewer sticks in water

Marinate 30min. in fridge
Cook approximate 15 min. on BBQ
make another batch of marinate to put on chicken when cooking.
Vegetable Kabobs: red and yellow peppers, pineapple, mushrooms.

Mom's Thick Stew

Mom's Thick Stew

Once again, mom didn't give exact amounts of ingredients (or any amount at all) but I believe that we usually had this stew with leftover meat from a Sunday meal. It is hearty and great with homemade bread.

Stew meat (your desired amount)
Potatoes, diced
Carrots, sliced
Celery, diced
Onion Soup Mix (or just onions and salt and pepper)
2TBSP Tapioca (or 2 TBSP flour mixed with tomato soup)
1c. water
1can mushroom soup (or gravy from leftovers)
1can tomato soup

add all in a pot and cover and cook at 250* for a few hours (or until heated if using leftovers)

Mom's Potato Salad

Mom's Potato Salad
Here it is folks, that summertime salad of old! Mom doesn't really have amount for the potatoes and other things so you will have to "eyeball it". I love that this salad has a sweetness in it. The perfect blend of flavors.

1-2 Potatoes per person, quartered
Celery, diced
Onion, diced
Eggs, 1 per person, diced
Sweet pickles, diced (or about 1/4c. of sweet relish)

Sauce
3/4 c. Miracle Whip (you can substitute Mayo but don't use Lite!)
1-2 TBSP Mustard
salt and pepper to taste
1 TBSP white vinegar
celery seed OR celery salt to taste

Boil Potatoes 15min. boiled (15min. will make this the equivalent of "al dente" in the pasta world) then drain
Boil Eggs 10min. drain and freeze in ice water
Dice potatoes, eggs, celery, onion and sweet pickles then put in large bowl.
Mix sauce together then add to potato mixture. Chill in fridge.

Cucumber Onion Salad

Don't be turned off by it's name. This is a salad with crunch and flavor. Try it even if you don't like onions...you might be surprised!

Cucumber Onion Salad-Taste of Home from Donnia

7 c. thinly sliced peeled cucumbers

2 c. sugar

1 large onion, chopped

1-2 medium green pepper, chopped

1 c. white vinegar (or cider but we prefer white)

1 Tbsp. salt

1 Tbsp. celery seed

In a large serving bowl, combine all ingredients.  Cover and refrigerate for at least 1 hour, stirring occasionally. Serve with a slotted spoon. Yield :8-10 servings

Key Lime Cake

I've had this cake at two family weddings and it is a hit! The limes make this cake zing and the cream cheese frosting is a perfect combination.

Key Lime Cake

Cake 
1--3 oz. package lime flavored gelatin
1 1/3 c. granulated sugar
2 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 c. orange juice
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/2 c.  Key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 c. powdered sugar

1. Preheat oven to 350*. Grease and flour three 9-in. round pans.
2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well.
Add the eggs, oil, orange juice, lemon juice and vanilla. Divide the batter evenly among the 3 pans and bake for 35-40 minutes (I would check after 10-15 minutes). Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minute, then turn them out onto racks.
3. DON'T FORGET THIS STEP!!While the layers are still hot, mix the lime juice and powdered sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing
1/2 c butter, room temperature
1 (8oz.) package cream cheese, room temperature
1 (1lb. or 4 cups) box powdered sugar

1. Cream the butter and cream cheese. Beat in the powdered sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the laze poured over it. Serves 12.

Thai Curry Peanut Sauce

Thai Curry Peanut Sauce

The other night Jeff took me out to a Thai restaurant. We ordered a lame pad thai and a delicious plate of Thai Peanut Curry. YUM! I knew that I had to find the recipe so I could start replicating it at home. That is what I did and I had to make a lot of changes to the original recipe to make it perfect. Enjoy!
If you like OurBestBites' Thai Peanut Noodles then you will like this.

1 Tbsp sesame oil (or Veggie oil)
1 1/2 Tbsp minced garlic
2 Tbsp red curry paste
3/4c. Peanut Butter (You may want less or more depending on taste. I do a little less.)
1/4c brown sugar (you may want to add a little of this but I thought 1/4c. was good)
1/8tsp. chili powder (this can get pretty spicy. I would lessen if you are a heat wimp.)
1/8 tsp. cayenne pepper
1/2 Tbsp fish sauce (or lime juice)
1 can coconut milk

In sauce pan on medium heat add oil and garlic for 1 min. Add red curry paste for 1 min. Then add 1/2 can coconut milk and then whisk in Peanut Butter, sugar, chili pwdr, cayenne pepper, and fish sauce. Then add the rest of the coconut milk and simmer until sauce has thickened and is smooth.

Add veggies and rice and chicken and enjoy!

Ideas: Saute onion with the garlic. Add zucchini, red or green peppers, broccoli-anything you want!
We like to add cilantro and chopped peanuts.
You could serve over noodles if you wanted as well!