Lemon Butter Chicken

Ingredients: 4 boneless chicken breasts, 1 tablespoon of cornstarch, 1 teaspoon of salt, ½ teaspoon of ground black pepper, 4 tablespoons of butter, divided, ½ cup of onion, 1 clove of garlic (1/2 teaspoon), 1 cup of low-sodium chicken broth, 1 lemon, zested and juiced, and ¼ cup of heavy whipping cream.

First, you pound the chicken breast with a meat mallet or rolling pin between two pieces of paper until the chicken is ½ inch thick. Mix together cornstarch, salt and pepper and sprinkle over the chicken. A tip for you make sure that you have enough cornstarch mixture to cover the chicken. Plus, lay out all the pieces of chicken sprinkle a little bit on each chicken.'

Then, in a skillet melt 2 tablespoons of butter over medium high heat add the chicken and cook on both sides for 3 min. Take it off the heat put it on a plate, then melt 2 tablespoons of butter. In the butter add onions cook until tender for about 5 min, then add garlic for 1 min. You then stir in lemon juice, zest, and chicken broth cook until reduces to about half for 5 min. Then you take it off the heat and whisk in the whipping cream. 

Return the chicken to the skillet and put it in the oven at 375 for 10 minutes more or the chicken will be dry if you bake it longer. You can serve it with zucchini or any other vegetable.  Enjoy. This is found in Paula Deen’s Magazine March/April 2017 page 23.

Red velvet crinkles

Red velvet crinkles

Ingredients: 1 box of red velvet cake mix, 1/3 cup of canola oil, 2 large eggs, 2 tablespoons of all-purpose flour, ¼ teaspoon almond extract, 1/2 cup of graduated sugar,1/2 cup of powder sugar (it says a cup for each but that is too munch even though I did what it says.)

In a large bowl, beat cake mix, oil, eggs, and flour with a mixer at medium speed for two min. Then, add the extract and beat until well combined. Cover and refrigerate for 2 hours until firm.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the granulated and confectioner’s sugar in separate bowls. Scoop the dough into 1 inch balls, roll it in the sugars, and place it 2 inches apart on the prepared pan. Bake until surfaces of the cookies is cracked and the edges look dry, 10 to 12 min. let cool on the pans for 5 min then remove from pan enjoy.  Store in air tight container. Found in Paula Deen’s magazine December 2016 page 24.

Herbed baked cheese

Herbed baked cheese

Ingredients: 1 clove of garlic, 2 cups of shredded swish cheese, 1 cup of shredded mozzarella cheese, 1 cup of shredded fontina cheese, 4 ounces of cream cheese, cut into ½ inch pieces and softened, 1 ½ teaspoon of cornstarch, 1 teaspoon of minced fresh rosemary, 1 teaspoon of minced fresh sage, ¼ teaspoon of crushed red pepper.

First, you toast baguette bread in the oven at 375 degrees.  Then, you rub the inside of a 10 inch cast iron skillet with garlic. I used a bowl that can go in the oven and rub that with garlic. In a medium bowl you, stir together all cheese, (I used gouda cheese instead of fontina cheese) cornstarch, rosemary, sage, and red pepper. Spoon the mixture into prepared pan or bowl and baked until cheese is melted about 15 minutes, stir 2 to 3 times to combine. Serve immediately with bread and enjoy. Found in Paula Deen’s magazine January/ February 2017 page 35.