Chicken Lombardy

You’ll Need:

8 oz package of sliced fresh mushrooms.
2 tbsps of melted butter.
6 skinned and boned chicken breasts.
½ cup of all purpose flour.
⅓ cup of butter.
½ cup of chicken broth.
½ tsp of salt.
⅛ tsp of pepper.
½ cup of shredded mozzarella cheese.
½ cup of parmesan cheese.
2 chopped green onions.

How to:

In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 tbsps of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet.
Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
In a bowl, mix together the cheeses and onions and sprinkle over the chicken.
In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.

Easy, peasy and delicious! The mushrooms add an amazing flavor to this chicken, and with some cheese and onions on top, it’s perfect! Go ahead and make this, you will love it!

AUTUMN CRUNCH SALAD
Recipe from Chelsea's Messy Apron

Ingredients:
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries and/or raisins
1 can (15 ounces) mandarin oranges - or fresh Cuties or Halos
or 1 cup of pomegranate seeds
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans

OPTIONAL ... Feta cheese & Orecchiette (little ears) pasta

Dressing:
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 teaspoons white sugar - Or use Honey to taste or Stevia
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds
Throw it all together!

SERVING: Makes six (6) 1 cup servings. As a compliment to the meal, makes twelve (12) 1/2 cup servings! #eventoutfittersinc #healthyliving #wellness #Spinach #Salad#Autumn

chicken teriyaki

Preparation Time: 15 minutes
Total Time: 5 hours, 15 minutes
Serves: 6-8

Ingredients
3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

Directions
1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.

Serve over rice with freshly chopped green onion on top. 

Sticky Chicken Wings

salt and pepper

1/3 c. orange juice

1/3 c. lemon juice

1/3 c. water

1/4 c. soy sauce

1/3 tsp. ground ginger

3 tsp. cornstarch

1/2 c. sugar

Combine all ingredients in a saucepan; mix and boil over moderate heat for 5 minutes.

blueberry Crumb Bars

Blueberry Crumb Bars

Yield: I cut these into 36 smallish rectangles

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Lemon Mousse

Lemon Mousse with Fresh Berries

BON APPÉTIT AUGUST 1999

Yield

Serves 8

Ingredients

1. • 1 cup plus 1 tablespoon sugar
   • 3/4 cup fresh lemon juice
   • 6 large egg yolks
   • 2 large eggs
   • 11/2 tablespoons grated lemon peel
2. • 1 12-ounce basket strawberries, hulled, halved (or quartered if large)
   • 1 6-ounce basket fresh blueberries
   • 1 6-ounce basket fresh raspberries
   • 1 6-ounce basket fresh blackberries
3. • 2 cups chilled whipping cream
4. • 8 whole strawberries (for garnish)
   • Fresh mint sprigs

Preparation

1. 1. Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
   2. Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
   3. Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
   4. Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
   5. Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.

MAPLE-GLAZED CHICKEN THIGHS

 

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PREP TIME

10 mins

COOK TIME

45 mins

TOTAL TIME

55 mins

 

An easy 3-step recipe for tasty chicken thighs glazed with a sweet and salty sauce with hints of ginger and garlic.

Author: Flavour & Savour

Recipe type: Dinner

Serves: 6 thighs

INGREDIENTS

• 6 bone-in skin-on chicken thighs
• ¼ cup maple syrup
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon apple cider vinegar
• 1 tablespoon finely minced garlic
• 1 tablespoon finely grated fresh ginger
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Whisk together all marinade ingredients.
2. Put the chicken in a ziplok bag or a marinating container and pour the marinade over. Turn to coat well.
3. Refrigerate for at least 2 hours or overnight.
4. Preheat oven to 375F.
5. Line a baking sheet with foil and lightly coat with oil to prevent sticking.
6. Place the chicken parts skin side down on the foil. Bake for 25 minutes. Remove from oven and carefully turn chicken over. Bake for 20 minutes more or until juices run clear and the chicken has reached an internal temperature of 165 degrees.