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Wednesday, November 18, 2015

Pioneer Woman's Chicken with Mustard Cream Sauce

 I checked out the new Pioneer Woman cookbook from the library to give it a test run before I buy it.  It has some really good looking things in it.  And the pictures are incredible.  So I had some chicken thawed and didn't know what I wanted to do with it.  I remembered when I flipped through the cookbook there was a chicken recipe I wanted to try.  No time like the present.  It did not disappoint.
The chicken was wonderful with some buttered noodles and green beans.
 I don't know why I added the sour cream to the picture.  I think I was remembering a different recipe.  You will need two types of mustard for this one.
 Here is the new cookbook.  Add it to your Christmas list.
 You will start with your chicken breast.  I only needed two but you use as many as you need.
 Now we are going to cut them in half.  You can see that I have started the cut.  You want them to be thin to cook evenly.
 My two chicken pieces turned into four.  I have big pieces of chicken.  You could cut them into strips if you want.
 Salt and pepper both sides of the chicken.
 Then in a pot or skillet melt 2 Tablespoons butter.
 Add 2 Tablespoons olive oil.  Heat on medium high heat.
 Add the chicken to the pan.  Cook it until it is nice and golden brown on both sides.
 Then take the chicken up to make the sauce.
 Now if I had used a cast iron skillet I would have had more little bits in the bottom of the pan. Add some garlic to the pan.
 Then add a cup of chicken broth or white wine.  I used broth.  Deglaze the pan with the liquid.
 Now add 2 Tablespoons grainy brown mustard
 2 Tablespoons Dijon mustard
 1/2 cup chicken broth.  Let cook until it reduces down.
 Then add 1/3 cup heavy cream to the mixture.
 I put the chicken back in the pot to keep hot and let the sauce cook into the chicken.  You can salt and pepper the sauce before you put the chicken in.
 Then dish up and pour the sauce on top of the chicken and noodles.
I forgot that it called for some chopped parsley and I still had some in my garden.  It gives it a nice finished look. 

Chicken with Mustard Cream Sauce Recipe

Boneless skinless chicken breast
salt and pepper
2 Tablespoons olive oil
2 Tablespoons butter
minced garlic
1 cup chicken broth or white wine
2 Tablespoons Dijon mustard
2 Tablespoons grainy brown mustard
1/2 cup chicken broth
1/3 cup heavy cream
chopped parsley

Tuesday, November 17, 2015

Autumn Pecan Pie M&M Blondies

This fall M&M came out with a new flavor, pecan pie.  I managed to snatch up a bag of these special limited time M&M's.  They have come out with some very unique flavors over the years.  I was curious how they were going to make that little candy taste like a pecan pie.  They have the sweet filling down but not the pecan flavor so much.  With that said these little blondies turned out pretty good.
Wish you could smell these little blondies.
This recipe is full of all kinds of good things.
Start with 3/4 cup softened butter.
1/2 cup sugar
1 cup brown sugar.  Mix well.
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoon vanilla
1/2 cup M&M's
1/3 cup white chocolate chips
1/4 cup chopped pecans.
Spread out in a baking dish.  The recipe gave directions for different type pans.  You can use an 8x8 pan for really thick, a 9x13 pan for thin blondies.  My pan is somewhere in the middle.  I don't remember what the size is and was going to measure it but forgot.
Now sprinkle some additional white chips on top.
Some more of the M&M's
And finally more chopped pecans.  Place in a preheated 350 oven.  Bake for 20-25 minutes depending on the size of the pan.
My blondies rose up and covered all the good things that were sprinkled on top.   The inside was nice and gooey.

Autumn Pecan Pie M&M Blondies Recipe

1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 sticks softened butter
1 cup brown sugar
1/2 cup sugar
2 eggs
2 teaspoon vanilla
1/4 cup chopped pecans and more for top
1/2 cup M&M's and more for top
1/3 cup white chocolate chips more for top

Preheat oven 350 Bake for 20-25 minutes

Monday, November 16, 2015

Poppy Seed Chicken Divan

I had been thinking a while about combining two of my favorite chicken casseroles into one.  It actually turned out pretty well.  It has the best of both casseroles.  I hope you enjoy it.
Serve it with some rice.  This is a multigrain blend.  It's not bad.
 Start with some cooked chicken.
 Add 16 oz sour cream to a can of cream of mushroom soup.
 3 teaspoons poppy seeds
 A couple cups of cooked chopped chicken.
 A bag of thawed and drained broccoli.
 Take one sleeve of butter crackers and place in a zip lock bag.
 Crush the crackers
 Grate some cheese.
 Put the broccoli-chicken mixture in a baking dish.
 Top with some grated cheese.
 Melt 1/4 cup of butter.
 Put the crackers in a bowl.
 Add the butter to the crackers and mix well.
 Sprinkle on top of the casserole.  Place in a preheated 350 oven.  Bake for 40 minutes.
 It is nice and golden brown and bubbly.
Enjoy with some rice.

Poppy Seed Chicken Divan Recipe

16 oz sour cream
1 can cream of mushroom soup
2-3 cups cooked chopped chicken
3 teaspoon poppy seeds
1 bag thawed broccoli
1 1/2 cup grated cheese
1 sleeve butter crackers
1/4 cup melted butter