Friday, October 28, 2011

Chicken with mushrooms

I have played around with this recipe a couple times; trying it different ways. While searching for chicken recipes on allrecipes I found this one. With a title like Chicken with Mushrooms I knew I had to try it.  We eat a lot of boneless, skinless chicken breasts so I am always up to try something new.
The reviews were good but offered lots of changes in the original recipe; adding and deleting ingredients and changing the preparation.  I tried the suggestion to saute the mushrooms and wasn't thrilled with the final results. 
This time I decided to make it pretty much exactly as directed and it turned out great. It was also quick and easy for a good weekend meal.  I served it with a baked potato; microwaving the potato for five minutes on high before baking it the rest of the time in the oven with the chicken.


* 1-½ cups Sliced Mushrooms
* 2 Skinless, boneless chicken breast halves
* 1 Eggs, beaten
* ½ cups Seasoned Bread Crumbs
* 1 Tbsp Butter
* 3 ounces Mozzarella Cheese, sliced
* ¼ cups And 2 Tablespoons Chicken Broth Or Wine


1. Preheat oven to 375 degrees F.
2. Place half of the mushrooms in a 8x8 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
 3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese.
4. Pour wine or broth in the pan and bring to a boil, stirring to free up any flavor bits remaining in the pan from the chicken. Pour the mixture into the pan with the chicken and mushrooms.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Saturday, October 22, 2011

BBQ beer chicken

I have been on a roll....three straight nights of new recipes and they were all good. I finally remembered to get a photo so I am sharing the one from tonight. The other two are definitely worth a repeat so stay tuned. :)

It doesn't get any easier than throwing meat, sauce and spices in the slow cooker, set it on low and come back in eight hours to eat. The meat was falling-apart tender and great flavor from cooking all day. The beer and barbecue sauce make a great base and I could definitely taste the spices. I added a little Cayenne pepper for some spice.

I made a relatively small amount as dinner for the two of us. If you needed a casual main entree for a potluck or family gathering this would be an excellent choice. Cole slaw worked very well as a side.

Sadly we are about to the end of our grilling/outdoor BBQ season here so it was a good way to use up some leftover sauce. I do love that sweet, tangy flavor.

Source: How Sweet it is


2 large Boneless, skinless chicken breasts
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper
6 ounces Of Beer - I used a darker Amber beer
20 ounces Of Barbecue Sauce - I used Sweet Baby Ray's


Trim chicken of any fat and sprinkle with onion powder, garlic powder, paprika, and Cayenne pepper. Add to crock pot, then pour in beer and  barbecue sauce. Cook on low for 8 hours, stirring a couple times. After 8 hours, shred and serve on buns.

Thursday, October 6, 2011

My favorite Apple products

My French Apple pie

My still warm; just enjoyed for dessert tonight, apple crisp. 


My MacBook Pro; writer of blogs, keeper of photos, occasionally sprinkled with flour
as my electronic recipe book.

Our original iPhones, straight out of the box and since upgraded. To this day I can't leave the thing alone.

The iPad.

Thank you Steve Jobs.