Chicken Française

This Chicken Française Chicken is foolproof and so good. The lemony sauce is to amazing over the sautéed chicken cutlets and it’s really great over a bed of pasta too.

Ingredients:

  • 2 cups all-purpose flour
  • garlic salt to taste
  • ground black pepper to taste
  • 1 pound thin chicken breasts
  • 2 eggs, beaten
  • 1/2 cup olive oil
  • 1/2 cup salted butter (it’s one full stick)
  • 1/4 cup lemon juice
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • Flat leaf parsley (optional)
  • 1 lemon, sliced (optional)

Directions:

  1. Season the 2 cups of flour liberally with garlic salt and ground black pepper. Be liberal with it. You could also use other seasonings if you want to like paprika, Italian seasoning or whatever. I usually do garlic salt and pepper most of the time.
  2. Dip the chicken breasts in flour, then in egg then back in the flour.
  3. Heat olive oil in a large skillet pan over medium heat. Pan fry the chicken breasts until golden brown on each side (roughly 5 to 8 mins total). Transfer cooked chicken to a plate.
  4. Clean skillet pan with a paper towel or quickly rinse it out. Throw in a stick (1/2 cup) of salted butter. Let it completely melt then add 2 tablespoons of flour. Whisk until well combined. Let it cook for five minutes then add lemon juice and chicken broth. Simmer until thickened (around 10 minutes).
  5. Put the chicken breasts back in the pan with the sauce. Make sure the breasts are coated with this sauce. Let it cook on low for 10-15 minutes.
  6. Serve over a bed of pasta.
  7. If desired, garnish the chicken française with some parsley and lemon slices.
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Instant Pot Pasta & Broccoli

I love using my Instant Pot especially when traveling or camping. This recipe is really easy. You don’t even have to restrict yourself to using only broccoli. You can add in diced red or green bell pepper or baby carrots (during the steaming part of the recipe).

Ingredients:

  • 1 large crown of broccoli, cut into 1-inch florets (or use a bag of broccoli florets to save time)
  • 1 pound penne pasta
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • between 1/4 to 1/2 cup of grated Parmesan cheese (it depends on how much you’d like to use)
  • a dash of ground black pepper

Directions:

  1. Steam the broccoli (or whatever vegetables you’re using) by placing them in a steam basket that fits inside your Instant Pot (IP). Make sure the valve is set to sealing position. Set the IP to Steam program at 1 minute. When cooking program ends (you’ll see L0:00) switch the valve to venting position. Open the pot and take the steam basket out with oven mitts. It’ll be very hot! Pour out remaining water and return the inner pot to the Instant Pot. No need to rinse the inner pot.
  2. Add dry penne pasta to the pot. Add 4 cups of water and 1 teaspoon of salt. Close the lid and make sure the valve is set to sealing position. Select Manual and set it to cook for 5 minutes at high pressure. When the cooking ends, switch the valve to venting position. Release the remaining steam before opening the lid.
  3. Add in olive oil, parsley, Parmesan cheese and black pepper. Mix well and serve.

** you can also switch it up by using different types of seasonings **

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Starbucks Sous Vide Egg Bites (Instant Pot recipe)

I found a recipe on foodieandwine.com and this is their recipe. These are smooth and creamy. You don’t even have to use bacon. You can use diced vegetables or whatever else you want in these egg bites. They’re so good!

Ingredients:

  • 4 large eggs
  • 4 strips of cooked bacon
  • 3/4 cup of favorite shredded cheese
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp salt

Directions:

  1. Put one cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
  2. Crumble and evenly distribute cooked bacon into 4 mason jars *I used a silicone baby food freezer storage mold/tray – see link below. It worked perfectly for the Instant Pot!*
  3. Add eggs, cheese, cottage cheese, cream and salt to the blender. Blend until smooth.
  4. Spray oil in mason jars (no need for this step if you use silicone molds instead).
  5. Divide blended egg mixture evenly into containers.
  6. Cover each mason jar loosely with foil and gently place in the Instant Pot. (I didn’t cover with the silicone tray).
  7. Place the cover on the Instant Pot and select “Steam”. Set it to 8 minute.
  8. NPR (natural pressure release) for 10 minutes then 1 quick release (QR) the rest.
  9. Carefully remove the egg bites from the Instant Pot and let them cool down for few minutes.
  10. These can be enjoyed immediately or refrigerated for up to one week.

This is the silicone mold/tray I used!

Link to above tray on amazon: https://www.amazon.com/gp/aw/d/B00MYE40CO?psc=1&ref=yo_pop_mb_pd_title

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Vegetarian Stuffed Peppers

These vegetarian stuffed peppers make a great filling meatless meal. You can also buy refrigerated pre-diced butternut squash to help save on the prep time instead of peeling and dicing. They should be diced to smaller cubes (approximately 1/4″ cubes). It’s a crockpot recipe. You can always make the filling in advance and assemble it at a later time.

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup diced butternut squash
  • 1 yellow onion, diced
  • 1 (3.5 oz) bag of boil-in-bag white rice
  • 1 medium zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup marinara sauce
  • 1 cup of shredded cheese of your choice (cheddar, mozzarella or Mexican blend cheese)
  • 3/4 cup water plus between 1/4 to 1/2 cup of water
  • 4 large bell peppers (I tend to use red/orange/yellow ones because they’re a bit sweeter than green ones)

Directions:

  1. Heat olive oil in a large pan over medium-high heat. Add in diced butternut squash and diced onions. Cook and stir occasionally. Cook for approximately 5 minutes or until lightly browned.
  2. Add in diced zucchini, bag of boil-in-bag rice, salt and pepper. Stir often. Cook for 2 minutes or until warmed through.
  3. Turn the heat off and add in the shredded cheese, marinara sauce and 3/4 cup of water. Mix well.
  4. Cut the tops off the bell peppers. Remove the seeds and discard the tops. Fill the peppers with the rice mixture.
  5. Add between 1/4 cup to 1/2 cup of water to the slow cooker/crockpot. Then add the stuffed peppers in cut sides up. Cover and cook on LOW for between 3 to 3 1/2 hours until the pepper and rice are both tender.

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Chicken w/ Mushrooms and Marinated Artichokes in Creamy Wine Sauce

I like making this on a weeknight. It’s easily thrown together. You get all the ingredients together on a baking sheet pan and broil it in the oven for 15 minutes. Fast, easy and healthy! It’s soooo delicious too!

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Quick and Easy Pumpkin Pie

I’ve been making this pumpkin pie for YEARS! It’s a family favorite and very easy to make.


Ingredients:

  • 15 oz canned pumpkin
  • 3/4 cup sugar
  • 12 oz evaporated milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 Keebler Ready Crust Graham Pie Crust 

Directions:

  1. Preheat oven to 425 degrees. 
  2. Mix everything except pie crust in a bowl. Mix the filling well. 
  3. Pour the filling in the graham pie crust. 
  4. Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees. Bake for another 50 minutes at 350 degrees. 
  5. Pie is ready when you stick a knife in the middle and it comes out clean!

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Triple Cheese Meatloaf


In my house, anything stuffed with cheese is a hit. I’m a major “cheeseaholic” who could probably never live without cheese. What’s great about this recipe is that it is very easy to make! You could also substitute one cheese type for another.

Ingredients:

FOR THE MEATLOAF MIX:

  • 1 lb ground beef
  • 1 lb ground sausage (if you cannot find ground sausage, use 1 lb sweet Italian sausage and remove casings)
  • 2 eggs
  • 3/4 cup Italian-style bread crumbs
  • 2 and 1/2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

OTHERS:

  • 3/4 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • 1 firm medium tomato, sliced
  • 1 scallion (green onions), sliced
  • a dash of ground black pepper
  • several teaspoons worth of grated parmesan cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Mix all the ingredients from the Meatloaf Mix list. Mix well. Divide this mix into two pieces.
  3. You will need either a round baking dish or a 8″ square baking dish pan. Spray this with some olive oil. Place 1/2 of the meatloaf mix in the pan and flatten it out.
  4. Add the three different types of cheese. Make sure you leave at least 1″ border around the dish so the cheese doesn’t ooze out that much when it’s in the oven.
  5. Sprinkle the sliced scallions on top of the cheese.
  6. Then add the other half of the meatloaf mix on top. Make sure this top layer covers EVERYTHING (cover the cheese, scallions, et cetera).
  7. Bake in the 350 degrees oven for 50 minutes.
  8. Add sliced tomatoes on top of meatloaf after it’s out of the oven.
  9. Sprinkle some ground black pepper and parmesan cheese on top of tomatoes and bake again for another 10 minutes.

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