Chicken with Tomato Herb Pan Sauce

Chicken with Tomato Herb Pan Sauce

Ingredients:

For the chicken:

2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)

Salt and pepper

¾ cup flour

For the sauce:

2 tbsp. unsalted butter, softened

1 clove garlic, minced

1½ tsp. fresh oregano, minced

½ tsp. sweet paprika

Salt and pepper

2 tsp. olive oil

2 cups cherry or grape tomatoes (about 12 oz.)

1/3 cup dry white wine or chicken broth

1 tbsp. minced fresh parsley

Directions:

Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

Recipe from Annie's Eats

Creamy Chicken Taquitos

I just made these for dinner and I think it is one of my new favorite recipes!!! So yummy and more filling than your would expect. So enjoy!

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa and sour cream.

Cinnamon-Sugar Pull-Apart Bread

Last Sunday I was bored (we don't have church until 1:30) and wanted to bake something. So I headed to Pinterest and found this recipe from Annie's Eats. It was fairly easy, especially using my new Kitchen Aid and so yummy!

Ingredients

For the dough:
2¾ cups all-purpose flour, plus more as needed
¼ cup granulated sugar
2¼ tsp. instant yeast
½ tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
¼ cup water
1 tsp. vanilla extract
2 large eggs

For the filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg

Directions

• To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a cohesive dough forms. Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)

• While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

• Transfer the dough to a lightly floured work surface and gently deflate.

  
  Roll into a ball, cover with a clean towel and let rest for 5 minutes.

• 
  Roll the dough out into an approximately 12 x 20-inch rectangle.

• 
  Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes, really, use all of it.)

• 
  Stack the strips on top of each other and again cut again into 6 equal slices.

• 
  Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

• Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

Slow Cooker Creamy Chicken and Wild Rice Soup

I made this for dinner tonight and it is to die for! I'm so glad it makes a ton because now I get to eat it for lunch at work all week! I found this one through Pinterest as well (Surprising, I know. I'm kind of obsessed!). It's from this blog. Enjoy!!

Ingredients:

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Pizza Bites

This recipe is so easy and delicious and I'm thinking would be a really fun one for my future kids. I found it through Pinterest on this blog.

Pizza Bites 1/2 batch Perfect Pizza Crust dough (see below) mozzarella cheese, about 20 cubed pieces sliced pepperoni For topping: olive oil Italian seasoning grated Parmesan cheese Preheat the oven to 400˚F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into roughly 20 equal sized pieces. Take one of the dough pieces and press in a cube of cheese and two slices of pepperoni. Pull the edges of the dough down around the filling and seal. Place in the pan, seam side down. Repeat with remaining dough. Each piece of dough should be touching each other in the pan. (It may seem crowded, but will be fine.) Lightly brush the tops of the dough with olive oil. Sprinkle on Italian seasoning and Parmesan cheese. Bake for 20 minutes or until golden brown. Serve warm or at room temperature, with dipping sauce if desired. Perfect Pizza Dough

1/2 cup warm water (about 110˚) 1 envelope (2 1/4 tsp) instant yeast 1 1/4 cups water, at room temperature 2 Tbsp. extra-virgin olive oil 4 cups (22 oz) bread flour, plus more for dusting 1 1/2 tsp. salt olive oil or non-stick cooking spray for greasing the bowl olive oil for brushing crust (optional) garlic salt for brushing crust (optional) Using a 2-cup liquid measuring cup, measure the warm water and sprinkle in the yeast, stir immediately. After the yeast dissolves and swells, about 5-10 minutes, stir in the room temperature water and the oil. In the bowl of a stand mixer, pour in the measured flour and salt. Briefly mix at low speed, using the paddle attachment. Continuing to mix at low speed, add the liquid ingredients slowly. Once the dough is formed, stop the mixer and attach the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. (The dough will be wet and sticky.) Brush the inside of a large bowl with olive oil. With floured hands, form the dough into a ball, and place in the oiled bowl. Cover tightly with plastic wrap. Let rise in a warm, draft free area until doubled in size, about 1 1/2 to 2 hours. Punch down the dough to deflate it.

Creamy Stovetop Mac & Cheese

I got this delicious recipe from a blog called Annie's Eats. Great blog!

Creamy Stovetop Mac and Cheese

Ingredients: 12 oz. dried pasta (your preferred shape) (I used whole wheat pasta) 2 cloves garlic, minced ¼ cup shallot, finely minced (I forgot to buy shallots so I omitted them) 8 oz. gouda, shredded 2 oz. freshly grated Parmesan ¼ cup milk, half and half, or heavy cream 4 oz. low-fat Greek yogurt 3 tbsp. unsalted butter, at room temperature Salt and pepper, to taste Directions: Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Drain well, reserving 1 cup of the pasta water. Immediately return the pasta to the pot. Add the garlic, shallot, and cheeses and stir briefly to combine. Mix in the milk, Greek yogurt, and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency (I ended up adding about 1/4 cup back in). Season to taste with salt and pepper. Serve immediately.

Brer Rabbit Cookies

I'm making these cookies today for our ward Halloween party tonight and my work potluck on Monday.

They are the perfect fall cookies and the recipe makes a ton!