Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.
Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking.
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)
- In a large Ziploc bag mix together the flour, salt, and pepper.
- Add the chicken to the bag and toss to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken from the bag and shake off excess flour before placing in the pan.
- Cook the chicken for 4–6 minutes per side and transfer to a platter.
- Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
- Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
- Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
- Add in the parsley, broth, cream, and butter and mix to combine.
Place the chicken back into the pan and spoon the sauce over the top.
- Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
- Transfer the chicken breast to a plate and spoon sauce over the top.
- Sprinkle with a little chopped parsley garnish for some added color.
Recipe adapted from A Family Feast.
A long time ago in a land far far away, I posted a recipe for Lemon Crackle Cookies. (Okay, it wasn’t that long ago nor that far away.) They were awesome! Perhaps the name Chocolate Crack Cookies would be more appropriate for this recipe since you will not be able to stop eating them! Since the base for my crackle cookies is a box of cake mix they are perfectly fluffy, super moist, ultra fudgy, and easier to make than any cookie should be. This recipe is very straightforward and easy. Anyone can make them. Really. I promise! While they may look complicated all you are doing is rolling the dough into balls, coating them generously with powdered sugar, and then baking them. They do all the fancy crackling while baking. Give them a try. Everyone you share with will be very pleased you did.
2 (18.25 oz) boxes Duncan Hines chocolate cake mix
2/3 c vegetable oil
1 1/2 c powdered sugar
- Preheat oven to 375º.
- In a large bowl mix together dry cake mix, eggs, and oil.
- Put the powdered sugar in a shallow bowl or plate.
- Form small balls with the dough and then roll them in the powdered sugar. Be sure the cookies have a really thick coating of the sugar if you want them to have that crackle look.
- Place at least 2 inches apart on a parchment paper lined baking sheet.
- Bake for 7–9 minutes or until golden brown on the bottom.
- Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.
To brine or not to brine? That is the ongoing question I have people ask me about cooking a turkey. Well here is your answer, I am a briner. I have prepared turkeys both brined and not. While I am no professional chef I would consider my self very versed in eating. I personally think brined turkeys come out with more flavor and are more moist than that of a turkey that is not brined. Some of you may be asking, “what the heck is brining?”
Brining is the process of soaking your turkey in a salt (and sometimes herb) infused bath for several hours prior to cooking. I find that your bird will be more evenly flavored and it will also be the moistest bird you ever have.
I make an awesome citrus herb rub (see recipe below) for my turkey. It is flavor packed and will make all your dinner guests ohhhh and ahhhh. The orange zest is not overpowering at all. It actually is a really nice complement to all the other flavors of a thanksgiving dinner. Trust me. I know how to make a delicious turkey.
Notes: Do not brine your turkey if it is self basting, pre seasoned, or kosher. If you do not have a pan that is large enough you may use an oversized bowl, ice chest, or even a baking bag tied off. The key is that the bird is completely submerged.
1 c kosher salt
2 c sugar
1 c apple cider vinegar
2 tbsp sage
2 tbsp thyme
2 tbsp rosemary
1 tbsp pepper
STEPS FOR BRINING
- Find a large pot that will hold your turkey making sure you have at least an inch or two of room at the top.
- Bring 4 cups of water to a boil in your pot.
- Add the salt and sugar and stir until completely dissolved.
- Remove the pan from heat and add in 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, and pepper.
- Place the pot in your sink (this will help in case any liquid overflows).
- Remove all of the giblets and neck from your turkey and gently lower it into the pot.
- Cover the pot with a lid or saran wrap.
- Place the pot in the fridge and marinade for 12–16 hours.
- Rinse the turkey and pat dry.
3 tbsp garlic, minced
2 c Italian parsley leaves, chopped
1 tbsp kosher salt
1 tsp ground pepper
2 tsp chili powder
2 oranges, zested and quartered
1 c butter, softened
1 brined turkey
STEPS FOR TURKEY
- Preheat oven to 325º.
- In a small bowl combine the garlic, parsley, kosher salt, pepper, chili powder, orange zest, and butter and mix until well combined.
- Starting from the neck of the turkey, carefully separate the skin from the breast meat with your fingers.
- Push about half of the herbed butter mixture under the skin and spread it out evenly. (Don’t be afraid really get it all over in there! The butter will melt and all those yummy flavors will just seep into the meat.)
- Use the other half of the mixture to evenly cover the top and sides of the turkey.
- Place the orange quarters inside the turkey’s cavity.
- Place the seasoned turkey in a roasting pan and loosely cover with foil.
- Roast the turkey for 20–23 minutes per pound and baste every 45 minutes. (Note: If you are running out of juices in the pan just add some chicken broth or cubes of butter.)
- Remove the foil for the last 45 minutes of cooking.
- When the temperature in the meatiest part of the turkey reaches 165º remove it from oven and allow it to rest for 25–30 minutes.
- Carve and gobble up.
Have a wonderful Thanksgiving everyone!
Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.
Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.
2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion
- Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
- Sprinkle with the sugar, thyme, celery seed, and garlic.
- Add the bay leaf and soy sauce to the crock-pot.
- Cook for 4–5 hours on high of 7–8 hours on low.
- Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
- Add the prepared meat back to the crock-pot and keep on low heat.
- Preheat oven to 375º.
- Cut your dinner rolls in half and lay the bottoms on a baking sheet.
- Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
- Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
- Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
- Place the lids on the sandwiches.
- Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
- Brush the butter mixture evenly over the tops of the sandwiches.
- Cover the baking sheet with foil and bake for 10 minutes.
- Remove foil and bake for an additional 10 minutes.
- Chow down!
Recipe adapted from Heather Likes Food.
I’m baaaaack! And with a bang at that! What? Were you getting worried? My apologies for taking another long break from the word of blogging but life has been crazy and busy and I just needed to step away for a bit. But I am back and with a lineup of some great recipes for all my wonderful followers. And I have some very exciting news that I will share in a few weeks if all goes as planned. Still working on fine-tuning so keep your fingers crossed for me would you please?
So even though I wasn’t posting recipes over the past couple of months I was still cooking up a storm and making sure to photograph my delicious meals so that when I was ready to get back to posting I was prepared with some great materials. So here we go, let’s get to it!
Individual peanut butter mousse pies=a heavenly dessert in super cute little mason jars. As my followers know I LOVE mason jar desserts. And if you didn’t know that then you must be new here. Welcome! Mason jars are perfect because there is no serving involved other than getting out a handful of spoons and they travel great! I made these for a bbq we went to over the summer and they were very well received. Right, Sabrina and Sandy? 😉 The peanut butter is so light and just the perfect amount of sweet. And then you get this yummy crisp chocolate crust to add in a little texture. Nom nom nom! I actually ate one of these a couple of days after I initially made them and it was still great! It didn’t separate or get funky so they will hold up for a few days if you have leftover or even if you want to make them the day before you plan on serving them. Well it is great to be back and thanks for all the continued support! I will be in touch soon!
Note: The number of “pies” you get will depend on the size of your jars or serving dishes. I was able to make 12 half pint jars. If you are planning on traveling with them be sure that you don’t fill past the brim so that you can get the lids on them.
20 Oreo cookies, crushed
4 tbsp butter, melted
1 pint heavy cream
1 1/2 c confectioner’s sugar, divided
2 tsp vanilla, divided
8 oz cream cheese, softened
1 c creamy peanut butter
14 oz can sweetened condensed milk
- In a medium sized bowl mix together the crushed Oreos and melted butter.
- Distribute the crumbs evenly among the jars leaving about a 1/4 cup for garnishing.
- Using the back of a spoon gently pres the crumbs into the bottom of the jars.
- Pour the whipping cream into a mixing bowl and add in a 1/2 cup of the confectioner’s sugar and 1 teaspoon of the vanilla.
- Beat the whipping cream using an electric mixer on high until it begins to thicken and peaks start to form.
- Put the prepared whipping cream in the fridge for the time being.
- Place the cream cheese, peanut butter, and remaining cup of confectioner’s sugar in a large mixing bowl and beat on medium speed until well combined.
- Add in the condensed milk and the remaining tablespoon of vanilla and continue beating until mixture is creamy and smooth.
- Remove the prepared whip cream from the fridge and add about 1/3 of it to the peanut butter filling and fold in using a rubber spatula.
- Transfer all of the peanut butter filling to a one-gallon Ziploc bag, seal, and cut off the corner.
- Pipe the filling into the jars filling up about 2/3 of the way.
- Next, transfer the whip cream to a one-gallon Ziploc bag, seal, and cut off the corner.
- Top each mousse cup with some whip cream.
- Garnish each jar with leftover oreo crumbs and refrigerate for at least 2 hours before serving.