Butter Cream Chicken

 

This recipe is one of the first I am going to try.  That gravy over mashed potatoes or rice would be perfect.  I've never used ritz crackers as a coating for the chicken, but I would love to try it out.

I will be checking out Jamie's blog for more awesome recipes!

Source:  https://jamiecooksitup.net/2012/02/butter-cream-chicken/

INGREDIENTS

• 4 chicken breasts
• 2 sleeves ritz crackers
• 5-8 Tb olive oil
• 4 Tb butter
• 1 C chicken broth
• 1 C half and half + 2 Tb, divided
• 1/2 tsp thyme
• 2 Tb cornstarch
• salt and pepper

INSTRUCTIONS

1. Cut your chicken up into chunks with some kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast.

 

2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet. 

3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step. 

4. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.

 

5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.

 

6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don't crowd it now. You'll need to cook the chicken in two batches. 

7. Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it's no longer pink inside. 

8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. 

9. Once you have cooked all of the chicken you'll have some beautiful crispy treasures left in the pan. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.

 

10. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil. 

11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.

12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil as it heats it will thicken into a nice smooth sauce of wonder and bliss.

13. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking.

Cheesy Taco Bake

 

Fast and easy meal.  Love Bisquick recipes!

Source: https://sweetlittlebluebird.com/cheesy-taco-bake/

Ingredients

• 2 cups Bisquick Original Mix
• 3/4 cup water
• 2 Tablespoons freshly chopped cilantro
• 1 to 1 1/2 lbs lean ground beef (cooked and excess fat drained)
• 16 oz  jar chunky salsa 
• 11 oz can mexicorn, drain excess liquid
• 1 packet low sodium taco seasoning (1 to 1.25 oz packet)
• 2 cups finely shredded Colby-Monterey Jack cheese blend

Instructions

Preheat oven to 450 degrees F. Grease a 9×13 baking dish.

In a large bowl, mix Bisquick, water and cilantro.Mix until all dry ingredients are gone – dough will be soft and form a ball. Spread/press dough mixture evenly in bottom of baking dish. Set aside.

Cook beef in large skillet over medium heat for approximately 10 minutes until brown and ready. Drain excess fat. Add taco seasoning, mix well. Next add salsa and corn, mix. Spoon beef mixture evenly over dough.

Bake on middle rack of oven for 22-25 minutes, until edges are golden brown. Check the center with a toothpick and make sure it comes out clean. Once ready, remove from oven, top with cheese and place back in oven for a couple of minutes, just until cheese has melted. 

4-Ingredient Sausage and Egg Casserole

 

This is a great freezer meal.  

Assemble in smaller containers and freeze if you want smaller portions or adjust the recipe in half.  

I'm adapting to cooking for one again and looking for these type of meals.

Ingredients

• 6 eggs
• 8 sausage links, chopped
• 4 tablespoons vegetable oil, divided
• 3 baby red potatoes, peeled and chopped
• 1/4 cup milk
• Salt and pepper, to taste
• 
  

Instructions

Preheat the oven to 350 degrees F.

Pour 1 tablespoon of vegetable oil into a pan, and place it over medium high heat. 

Add the sausage links to the pan, and cook until done. 

Remove the sausage and set is aside.

Pour 3 tablespoons of vegetable oil into the pan, then add in the potatoes. 

Fry the potatoes until they are tender, and golden brown. 

Add the potatoes and sausage into a lightly oiled casserole dish.

In a small bowl, add the eggs and milk. Whisk together.

Pour the egg mixture over the potato and sausage.

Bake for 20 minutes.

Source: https://www.allfreecasserolerecipes.com/Breakfast-Casserole-Recipes/4-Ingredient-Sausage-and-Egg-Casserole

Sausage and Egg Breakfast Rolls

 

My air fryer is getting a good workout with these type of foods, except I am buying the frozen versions which are very expensive.  Recipes like this one are good to stock up in the freezer for many easy breakfasts.

Source:  https://www.jocooks.com/recipes/sausage-egg-breakfast-rolls/

Ingredients

• Butter – Unsalted so as to control the sodium content of our dish.
• Eggs – We’re using 5 whole eggs today! It may seem like a lot but we need lots of scrambled eggs for our recipe today.
• Flour – All purpose flour for working our store bought dough.
• Dough – Store bought Pillsbury crescent rolls are what I used today.
• Cheese – Shredded cheddar cheese for melty, ooey gooey cheese pulls.
• Egg – 1 beaten egg for egg wash.
• Sausages – We’re using turkey breakfast sausages.
• Seasoning – Salt and pepper.

How To Make Sausage And Egg Breakfast Rolls

1. Preheat oven: To 375 F degrees. Line a baking sheet with parchment paper or a silpat.
2. Scramble the eggs: Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
3. Work the dough: Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
4. Assemble the breakfast rolls: Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
5. Finish the rolls: Brush each roll with the egg wash, then sprinkle with some salt and pepper. Bake for 15 minutes or until golden brown.

You can also store these in an airtight container in the freezer for up to 3 months. After being frozen they can be reheated in the oven at 400F for 10-15 minutes.