French onion chicken casserole

Found this recipe
on eatwell 101. I think
this would also be good
on pork chops. You can find the recipe
Here















Printable Version
Ingredients:
3 boneless, skinless chicken breasts
1-2 teaspoons garlic powder
1 teaspoon oregano
Red pepper flakes to taste
Salt and pepper
1 cup shredded mozzarella cheese
( or Gruyere)
2-3 T. unsalted butter
5 large onions ( I used 2)
3 cloves garlic, minced
1/4 - 1/2 cups chicken stock
parsley for garnish
1. To make chicken casserole: Preheat oven to 400 degrees F
Lightly spray a 9" X 13" baking dish with cooking spray.
2. Melt butter in a large skillet over medium/high heat. Add onions and season with salt and pepper. Cook for 5-8 min. until soft.
3. Reduce heat and cook until onions are caramelized.- about 15 min. longer. Pour in 1/4 cup broth if pan gets too dry. Keep stirring until onions are browned.
4. Stir in minced garlic about 1 min. Turn off heat and cool a few min.
5. Season chicken breasts w/o oregano, crushed pepper flakes, salt, pepper, and garlic powder. Go easy on salt because onions and cheese have salt. Arrange chicken breasts in prepared baking dish.
6. Divide onions on top of each chicken breast. Sprinkle cheese on to and bake 25- 30 min. ( more depending on thickness. Turn on broiler and broil additional 2 min. Garnish w/o chopped parsley if desired.

Lemon Blueberry Explosion Loaf

We are headed to Oregon to stay with friends for aS week and thought I would bake a loaf of breakfast bread to have in the morning before we head out to hike in cool weather. You can find the blog Here.

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

3/4 -1 cup granulated sugar

1 cup sour cream or Greek yogurt

1/2 cup canola oils

2 Tablespoons lemon zest

1-2 Tablespoons lemon extract

1 1/2 cups blueberries 

1 Tablespoon flour to toss and coat with blueberries before adding to loaf

Old Fashioned Powdered Sugar Glaze:

3/4 - 1 cup powdered sugar

1-2 Tablespoons almond milk or other milk you have on hand

Instructions:

1. Preheat oven to 350 degrees F. Spray a 9 X 5 loaf pan with non-stick spray. Parchment paper makes it easy to get out of the loaf pan.

2. Whisk together the flour, baking powder, salt and set aside.

3. In a large bowl, add the eggs, sugar, sour cream/ yogurt and oil. Whisk until smooth.

4. Add lemon zest, and lemon extract. Whisk together well.

5. Add dry ingredients and whisk or stir until just combined.

6. Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries into mixture.

7. Pour batter into prepared loaf pan. Bake for 52-57 minutes or until golden brown.

8. The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on top and sides of bread before center cooks through.

9. Allow loaf to cool in pan for at least 30 minutes before glazing. (I did not do this, thus the crack)

10. For the glaze, combine powdered sugar and almond milk. Stir until smooth.

11. Drizzle over cake.

Fried shrimp

You can find Ree Drummond's recipe Here  I cut the recipe in half and it made about 20 shrimp. We love friend shrimp, but mine usually doesn't have the good crust I want. This has it all. Dip in cocktail sauce and enjoy.

Ingredients:
1/4 cup cornstarch mixed with
1/4 cup all-purpose flour
1 large egg ( you can always add another if needed)
2 T. water
1 cup panko breadcrumbs
Ree adds 1/2 cup of seasoned breadcrumbs, but I did not
3/4 pound peeled and deveined jumbo shrimp
Vegetable oil for frying
Kosher salt and ground black pepper

Cocktail sauce, recipe follows:
1 cup ketchup 1 tablespoon prepared horseradish - mixed


Directions: 
1. Combine cornstarch and flour in a shallow pan. Beat egg and 2 T. water in a second shallow pan. In the third bowl add panko and seasoned breadcrumbs if using. 1st dip shrimp in flour mixture, then egg wash, then bread crumbs.
2. Heat enough oil to fry your shrimp
3. Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side.  I used a fry baby and was able to fry them a total of 2 min. Drain on a paper towel and season with salt and pepper. Serve with cocktail sauce.

Brushetta Shrimp Pasta

Shrimp Pasta

My husband found this recipe. He is good at finding recipes that we both love.  He was my sous cheff.  

Ingredients:

kosher salt to taste

6 oz. angel hair pasta

2 Tablespoons extra-virgin olive oil, divided

1 lb. medium shrimp, peeled and deveined1 

1 teaspoon Italian seasoning

Freshly ground pepper

3 cloves garlic, minced

2 cups chopped tomatoes (I used grape tomatoes cut in 1/2)

1 cup artichoke hearts and black olives if desired

1/2 cup heavy cream or half and half

1/4 cup Parmesan, cheese, plus more for garnish

fresh basil for garnish

Directions

In a large pot of salted boiling water, cook angel hair pasta according for directions until al dente. Drain and set aside.

In a large skillet over medium-high heat, add 1 

tablespoon olive oil. Add shrimp and season with salt, pepper, and Italian seasoning. Cook 2-3 minutes per side. Set aside.

T skillet, add remaining Tablespoon oil. Add garlic and cook 1 minute. Add tomatoes (and artichokes and black olives if desired)  Cook 2 minutes if just tomatoes 4 min. if adding artichokes.  Stir in heavy cream and Parmesan. Let simmer 2 minutes, Add cooked pasta and shrimp Toss until combined. Garnish with basil and more Parmesan if desired.

Lemon/Blueberry scones

I cut this recipe in half.

Ingredients:
2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter- small chunks
1/4 cup whipping cream
1/2 cup milk
1 large egg

Filling.                                   Glaze
1 cup blueberries.  2 T. Melted butter
Zest of 1/2 lemon.   Zest of 1/2 lemon
                                     3-5 T. Lemon juice
Directions
Preheat oven to 375 degrees. Line baking
sheet w/o parchment paper. Sift together
dry ingredients. Cut in cold butter. Whisk
together wet ingredients. Mix wet ingredients
w/o dry ingredients. Turn out onto lightly
floured board. Press into 10" X 14" rectangle.
Spread blueberries and zest evenly over
dough. Roll dough from small side Slice into
triangles. Brush tops with milk. Bake 20 min. Cool
10 min and add glaze to top.

Three Cheese Stuffed Balsamic Chicken

This recipe comes from Creme De La Crumb. You can find the recipe Here  I poured up the balsamic sauce and we dipped each bite in the awesome sauce.  My husband loved it.

Ingredients:
4 boneless skinless chicken breasts
1 Tablespoon oil
salt and pepper to taste
1/2 teaspoon each dried oregano, thyme, basil, and garlic powder
4 slices provolone cheese
1/2 cup shredded mozzarella cheese
1/2 cup 6 cheese Italian cheese
2 Tablespoons butter
2 Tablespoons honey
1/2 cup balsamic vinegar
3 Tablespoons brown sugar



Instructions:
1. Preheat oven to 375 degrees. Use a sharp knife to cut a pocket horizontally in the thickest side of each chicken breast, being sure not to cut all the way through.
2. Place one slice of provolone cheese in the pocket, topped with 1/4 of mozzarella, and 1/4 of six cheese Italian. Use toothpicks to close and secure the opening.
3. Drizzle chicken breasts with olive oil. Season with salt pepper, oregano, thyme, basil, and garlic powder. Use your fingertips to rub seasonings into the chicken. ( I made a mixture of all spices and spread them over the chicken.)
4. In a large oven-safe skillet over medium-high heat, melt butter. Once almost melted, add the honey and stir until mixture bubbles. Add chicken and brown on each side for 2-4 minutes. Whisk together the balsamic vinegar and brown sugar, pour over chicken and cook 2 minutes longer.
5. Transfer skillet to oven and bake for 15-20 minutes until chicken is cooked through and cheeses are melted. Spoon balsamic sauce from the pan over the chicken, top with fresh basil if desired, and serve.

Salted Caramel Stuffed Double Chocolate Cookies

You can find the original recipe Here. I put some white chocolate chips when they were about 1 min. from being done because that is what I had.
Ingredients:
1 cup flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips
18 Rolo candies
1 Tablespoon coarse sea salt
Instructions:
1. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, and both sugars until light and fluffy. Mix in egg and vanilla until mixed.
2. Gradually mix in dry ingredients on low speed until just incorporated. Stir in chocolate chips by hand. Cover tightly and refrigerate at least 2 hours. I baked a few at a time over about 3 days so they would be hot.
3. Preheat oven to 350 degrees. Roll about 2-3 Tablespoons of cookie dough in a ball. Break the ball in half and place 1/2 on cookie sheet. Press a Rolo into center of cookie dough. Place remaining 1/2 on top to cover the Rolo completely. Repeat with remaining dough placing cookies 3 inches apart.
4. Bake 10-12 min. Until cookies are just set. Sprinkle with sea salt to taste. Cool and enjoy.