Breaded Sauteed Chicken Breast

Breaded Sauteed Chicken Breast

A very fast way to cook chicken breast while keeping them moist and delicious.

4 boneless skinless chicken breast
Approx. 1 tablespoon oil
Approx. 2 tablespoons butter
Salt
Pepper
Approx. 1/4 cup flour
1-2 eggs
Approx. 1/4 cup italian bread crumbs

1. Heat oil and butter over low heat
2. Pound each chicken breast to approximately the same width to ensure even cooking
3. Salt and pepper both sides of chicken
4. Place flour, egg (beat with a fork or whisk) and italian bread crumbs in 3 separate bowls
5. Dredge chicken first in flour then in beated egg and lastly in italian bread crumbs
6. A couple minutes before sauteing increase the heat to medium-high
7. When the butter stops foaming and starts to smell nutty arrange the chicken breasts in the skillet
8. Cook, turning only once, until both sides of the chicken breasts are a rich golden brown
9. Remove from skillet and serve warm with desired sides 

Recipe created by Me
Sauteing technique from How to Cook Without a Book

Ham and Cheese Sliders

In January my best friend's little girl had her 1st birthday party! My friend and I share the same love and passion to be in the kitchen. So, of course my friend wanted to make everything from scratch which of course I offered to help her in any area that she needed. I do not think that there is another child who had a 1st birthday full of such delicious home cooked food. My friend did such an awesome job and it was such an honor to be able to help her through the entire process. One of the recipe's we made were called Ham and Cheese Sliders. These were so yummy! My husband loved them so much I had to get the recipe from her. These sandwiches are a great party pleaser as well as perfect for everyday work week lunches. I recently made a whole batch and stored them in the fridge and gave them to my husband for lunch throughout the week. Lets just say he had no complaints :)

Ham and Cheese Sliders

A excellent party pleaser as well as a yummy alternative to everyday lunches

Sandwich:
12 sandwich rolls (or 24 slider rolls)
24-36 slices of honey ham
12 slices Swiss cheese (or 24 if using slider rolls)
Mayonnaise

Sauce:
1 1/2 tablespoons yellow mustard
8 tablespoons butter, melted
1 tablespoon minced onion or 2 teaspoons dried minced onion
1/2 teaspoon Worcestershire sauce
Poppy seed for sprinkling

1. Preheat oven to 350 degrees
2. Split the sandwich rolls and spread bottom roll with mayonnaise. Top with 2-3 slices of honey ham and 1 slice of Swiss cheese. Replace top roll.
3. Place the sandwiches on a baking sheet
4. To make the sauce combine all the ingredients in a small bowl and whisk to combine
5. Drizzle the sauce over the top of the buns
6. Sprinkle each bun with poppy seeds
7. Cover with foil and bake 10 minutes, until the cheese is melted
8. Remove the foil and bake 2 minutes longer
9. Serve warm

Recipe from Amy's Blog

Surprise: Not from scratch!

Cinnabon Cinnamon Streusel

Surprisingly Delicious!

So, for this post I decided to take the time to make a shout out to all my readers who don't have the time to make things from scratch or who quite frankly don't like to make things from scratch. This is one of my favorite box mixes that actually tastes good. Yes, you read correctly I sometimes even use a box mix ;) You can make these into muffins or a quick bread. Either way they are both delicious and super easy. These are perfect to make for a quick morning brunch or to have as dessert with coffee. The key that I have found with the few box mixes I have tried is to not over bake! I usually set the timer on the minimum time that they recommend or even a little less to ensure they don't over bake and stay moist. In the future, I will post a few more box mixes that I find edible and in the meantime feel free to comment on any of your favorite box mixes for our fellow busy readers. Enjoy! :)

Chicken Salad

One of my husband's and my favorite recipes to make with left over rotisserie chicken is chicken salad. This recipe is perfect and delicious for lunches. There are so many different herbs and seasonings you can add to flavor the chicken salad so this is just one example. Depending on the amount of chicken will depend on the amount of seasonings you add so taste as you go.

Chicken Salad

Delicous Workday Lunch 

Leftover rotisserie chicken
Mayonnaise
Mustard
Salt
Pepper
Onion poweder
Garlic powder
Rosemary
Garnish with Parsley

1. Chop chicken into bite size pieces
2. In a bowl combine and stir chicken, mayonnaise, mustard, and all seasonings.
3. Refrigerate salad until serving

Recipe created by Me

Ice Cream Sandwich Cake

This recipe is always a crowd pleaser and has endless possibilities for creativity and variety. Add your favorite sauces and toppings and you are guaranteed not to be disappointed.

Ice Cream Sandwich Cake

A Guaranteed Crowd Pleaser

1 Zipploc Snap n Seal Tupperware container (9.5 cup, 76 ounce, 2.25L. See photo below)

1 box of 12 large ice cream sandwiches

Cool whip
Oreos
Hot fudge
Carmel

1. Crush desired amount of oreos; set aside
2. Place 1 layer of ice cream sandwiches on bottom of tupperware
3. Top with a layer of cool whip
4. Top cool whip with crushed oreos, hot fudge and carmel
5. Repeat layers
6. Freeze a few hours before serving

Recipe created by Me

Red Velvet Cake with Cream Cheese Frosting

For Valentine's Day I thought what better way to celebrate than making a yummy red velvet cake for my husband and I. This recipe turned out delicious and I would definetely make this again. The original recipe called for a 3-tier cake but instead I made it a 2-tier which turned out fine, but the cake pans were very full! The recipe had several steps and took some time but the work was worth it in the end.

Red Velvet Cake with Cream Cheese Frosting

Cake:

3 eggs

3/4 cup butter

3 cups all-purpose flour

1 tablespoon unsweeetened cocoa powder

3/4 teaspoon salt

2 1/4 cups sugar

1 1-ounce bottle red food coloring (2 tablespoons)

1 1/2 teaspoons vanilla

1 1/2 cups buttermilk or sour milk*

1 1/2 teaspoons baking soda

1 1/2 teaspoons vinegar

Frosting:

8-ounce cream cheese (does not need to be softened)

5 tablespoons unsalted butter, softened

2 teaspoons vanilla

2 1/2 cups powdered sugar, sifted (I did not sift it and it still came out very smooth and creamy)

To prepare the cake:

1. Allow eggs and butter to stand at room temperature for 30 minutes
2. Meanwhile, grease and lightly flour three 9x1 1/2-inch or 8x1 1/2-inch round cake pans. Or grease one 13x9x2-inch baking pan; set aside
3. In a medium bowl stir together flour, cocoa powder, and salt; set aside
4. Preheat oven to 350 degrees
5. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
6. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined
7. Scrape sides of bowl; beat on medium speed for 2 minutes more
8. Add eggs, one at a time, beating well after each addition
9. Beat in red food coloring and vanilla
10. Alternately add flour mixture and butter milk (or sour milk*), beating on low speed after each addition just until combined
11. In a small bowl combine baking soda and vinegar; fold into batter
12. Spread batter into prepared cake pans
13. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 13x9x2-inch pan, or until wooden toothpick inserted near the center(s) come out clean
14. Cool pans on wire racks for 10 minutes (I allowed them to cool longer). Remove layers from pans; cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.

*To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

To prepare the cream cheese frosting:

1. Cream the cream cheese, butter and vanilla on medium-high speed
2. Add the powdered sugar to the cream cheese mixture in batches. Beat on low until just combined, increase speed to high until desired consistency is reached
3. Frost as desired

Cake recipe from Better Homes and Gardens New Cook Book (15th edition)

Frosting recipe from Amy's Blog

Puerto Rican Style

My mother's father (my grandfather) was 100% puerto rican so through him and my mother I have picked up on a few of their cooking styles. One of them is rice, beans and pork chops. This has always been one of my comfort foods and now even more since the passing of my grandfather and now mother. This is one of the fastest recipes that I can whip up when I am crunched on time, but still want a delicious well balanced meal. Enjoy!

Peurto Rican Style Rice, Beans and Pork chops

Yummy, well-balanced, and very quick

The quantities in the ingredient list is for serving approx. 2 people but this recipe can easily be doubled and tripled

1 cup white rice
water 
1 15-ounce can pinto beans
1 8-ounce can tomato sauce
canola oil
1/4-1/2 green pepper
1/4-1/2 onion
1-2 cloves fresh minced garlic
3-4 packets of Sazon Goya con Azafran (usually found in the ethnic isle of my local grocery store)
1 package thinly sliced pork chops (no bone)
salt and pepper
onion powder, garlic powder, and Goya Adobo all purpose seasoning*
Avocado if desired

1. Preheat oven to 350 degrees
2. Prepare rice according to package directions
3. Season both sides of pork chops with salt, pepper, and 1-2 packets of Sazon Goya con Azafran Also, if desired lightly season both sides with onion powder, garlic powder and Goya Adobo all purpose seasoning
4. Place pork chops on baking sheet and place in preheated oven and cook approx. 20 minutes or until center is no longer pink
5. While pork chops and rice are already cooking begin cooking beans
6. In a medium saucepan over medium-high heat sautee onions, green pepper, and minced garlic in canola oil
7. Once vegetables are lightly brown add pinto beans and tomato sauce. You may need to add a small amount of water until you reach your desired consistency (approx. 1/2 cup).
8. Add 2-3 packets of Sazon Goya con Azafran, salt and pepper to taste. Lower heat and allow beans to cook on low till rice and pork chops are fully cooked
9. Serve rice, beans, and pork chops all together immediately and if desired serve along with avocado

*You do not have to use onion powder, garlic powder and Goya Adobo seasoning for the pork chops. The salt, pepper, and 1-2 packets of Sazon Goya con Azafran would be enough seasoning, but I like to add a sprinkle of the other seasonings for extra added taste.

Recipe from my Grandfather and Mom