Man Pleasing Chicken

One thing I really like about face book groups is that if you join a few recipe groups you get a wide variety of recipes at your finger tips each day. Sometimes you get many people that re post the same ones. Those usually stick in my mind and I usually try them if they look pretty good. Well this one was posted from Easy Recipes, Healthy Eating.

We eat a lot of chicken and from time to time it gets pretty boring. My son and DH loves mustard so I thought I would try this one. It was simple to make which is even better on days like this. Man Pleasing Chicken is the proper name for this one. It was very good and everyone liked it at this house. 

1-1/2 pound package of boneless skinless chicken breast

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon rice wine vinegar

fresh rosemary

salt and pepper

Directions:

Preheat oven to 450 degrees F. Then mix together Dijon mustard, maple syrup, and rice wine vinegar.

Line a 9x13 baking dish with foil. Arrange chicken, salt and pepper chicken on both sides. Pour half of the mustard mixture over chicken, flip chicken several times to coat chicken. 

Put the chicken in the oven, and let bake for 40 minutes or until meat thermometer reads 165 degrees. Baste the top of the chicken with the remaining of the mustard mixture half way through the cooking process. Use a meat thermometer to check doneness of chicken.Let chicken rest for 5 minutes before serving. Plate chicken and spoon some of the extra sauce over the chicken. Sprinkle with fresh rosemary if desired.

Original recipe from Metabolic Cookbook

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French Onion Soup

Onions were on sale a few weeks ago here for 98 cents for a 3 lb. bag. I had French Onion Soup on my mind after seeing the recipe so I thought I would give it a whirl. I made two batches since it seemed pretty easy and I had gotten 6 lbs of onions. 

French Onion Soup

8 cups onions, sliced 1/4 inch (3 lb bag)
1 Tbsp olive oil - for sauteing
1 1/2 cups water
1/2 cup red wine (Oak Leaf Cabernet Sauvignon)
8 cups beef broth/stock
1/2 tsp. thyme
1/2 tsp. black pepper

Preparation: Fill pressure caner with 2 to 3 inches of water and place rack at the bottom. Follow the instructions that came with your specific canner for adding amount of water. Begin heating the water in the bottom of the canner with the lid off.

Soup preparation: In a large frying pan saute the onions in batches using olive oil and adding just enough for them not to burn.

 Cook for about 15 minutes till they are cooked down but not too soft. The pressure caner will do the work of cooking them the rest of the way but not enough for them to be mushy. Put onions in a bowl and set aside.

Once all the onions are done in a stainless steel pot or enameled dutch oven add broth/stock, water, wine, thyme and pepper. Bring to a boil over medium heat, turn down to low and add the onions. Leave in pot for 3 to 5 minutes while getting the jars ready to fill. Remove from heat.

Prepare 6 pint jars. Place your canning funnel on the jar and using tongs add onion to each jar. Fill each jar loosely about half way. Dividing the onion evenly between the 6 jars.

Ladle broth/stock to each of the pints leaving a 1 inch headspace. You will find that the herbs have sunk to the bottom of pot. Using a spoon add some to each jar. Remove air bubbles with your rubber spatula or chopstick and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles. Place new warmed flat lid on each jar, tighten rings to finger tight.

Processing: Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock down lid and process pints for 60 minutes and quarts for 75 minutes at 10 lbs pressure. Adjust pressure according for your altitude.

Makes 6 pints

NOTE: I made this twice and I got 7 pints each time.

Heating instructions: Warm soup in sauce pan, ladle into crock or oven safe bowl, float a nice crusty bread (french is preferred in my home) and top with shredded a mix of farmers and gruyere cheese. Place in preheated oven set on broil. Allow cheese to melt and lightly brown. Serve immediately.

Original recipe from sbcanning

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Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

More snow

What a beautiful sight

And my daughter enjoying the snow.

to bad its not going to last very long.

Happy snow day!!

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Irish Soda Bread

Makes 1 - 9x5 inch loaf

3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Let sit at room temperature for 30 minutes to allow time for the baking powder and baking soda to do what they are intended to do. This will create an airier loaf.

Bake for 65 to 70 minutes, or until toothpick inserted in the bread comes out clean. Cook on a wire rack. Wrap in foil for several hours or overnight, for best flavor.


This bread goes great with Corned Beef and Cabbage.




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