Freeze partially to make slicing easier.
Slice into 1/4" slices.
Make up some seasoned flour: 1/2 c. flour, 1/2 tsp. salt, 1/2 tsp. black pepper
Dip chicken slices in 1/4 c. buttermilk, then dredge in seasoned flour.
Heat in large skillet 2 T. real butter and 1 T. olive oil. Saute chicken to golden brown
on both sides. Remove from skillet.
Add 2 c. sliced mushrooms (Can be button mushrooms, morels or baby bellas.), 1/2 tsp. chopped thyme, 1 T. minced garlic and 1 T. additional olive oil. When mushrooms start to brown, add 1 to 1 1/2c. white wine. This will deglaze the pan, Stir, scraping up all those bits from the bottom. Add chicken back to pan.
Simmer for 20 minutes.
Slowly add 1/2c. heavy cream, stirring constantly. Add 1/2 c. shredded Asiago cheese. Stir to melt. You may want to add more or less cheese depending on your taste. If sauce is thin, simmer longer to reduce. Serve with rice or pasta. Garnish with fresh thyme.
- 1/2 c. finely minced fresh garlic
- 1 T. Kosher salt
- 6 c. cider vinegar
- 6 c. white sugar
- 3/4 c. crushed red pepper flakes (less if your heat tolerance is lower)
Sprinkle salt over garlic in a glass bowl. Let set for 1 hour. Carefully drain liquid from garlic.
Stir in red pepper flakes.
Bring cider vinegar to a boil and add sugar all at once. Stir until dissolved. Bring to a boil. Lower heat to a slow, steady boil for 10 minutes. Remove from heat and add garlic mix.
Ladle into jars leaving 1/2" headspace.. Wipe rims with a paper towel dipped in cider vinegar. Position jars carefully into canner. Bring to a boil. Add lid. Set timer for 15 minutes. When timer goes off, remove from heat and remove lid. Let stand for 5 full minutes. Carefully remove from canner to a towel. Check all lids for tightness. Let cool completely. Store for 3 weeks before sampling. Can be stored for a year.
2 small tubes buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup
1/3 C. brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans
1/4 C. chopped almonds
Spray a Bundt pan. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts. Put half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits and bake it for about 30 minutes.
1 c. brown sugar
1 bag of pretzels
12 ounce bag of chocolate chips
Preheat the oven to 400.
Line cookie sheet with parchment paper. Cover with pretzels.
In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stirring occasionally, let the butter/sugar mixture brown. This should take about 3 minutes. Do NOT let it boil. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly.
Bake 5 minutes.
Remove from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for at least 1 hour. Break into pieces.
tested on Mike in our kitchen by Linda ★ Parker's Paradise at Thursday, August 15, 2013
2 # chicken tenders
2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. milk
3 c. cheddar cheese, grated
1 tsp. dried parsley
1 can cream of chicken soup
2 tbsp. sour cream
2 tbsp. butter
Crush crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Sprinkle with the parsley.
tested on Mike in our kitchen by Linda ★ Parker's Paradise at Tuesday, August 13, 2013
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c chopped pecans
Bake a white cake according to package directions, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla. Stir in chopped pecans and spread on cake.
tested on Mike in our kitchen by Linda ★ Parker's Paradise at Friday, August 09, 2013
1 stick melted butter
1 packet Ranch dressing mix
¼ c. grated Parmesan
1 tbsp. red pepper flakes
1 tsp. garlic powder
1 box Ritz crackers
Mix first 5 ingredients. Pour over Ritz.
Put Ritz crackers on a foil lined baking sheet.
Bake in 300 degree oven for 15 minutes.
Store in a tightly sealed container. I use a ZipLoc bag.
4 skinless, boneless chicken breast halves
2 T. butter
2 cans cream of chicken soup
1 onion, finely diced
1/2 c. chopped celery
1 T. chopped parsley
2 tubes refrigerated biscuits, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover chicken.
Cover crock pot, and cook for 5 to 6 hours on High. About 30 minutes before serving, tear or shred chicken into bite-size pieces. Put the torn biscuit dough in the slow cooker. Cover and cook until the dough is no longer raw in the center, about 30 minutes. I only used 1 tube of biscuits and cut into very small pieces. I also used chicken broth instead of water. I give it 5 stars*****.