INGREDIENTS
6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1.5 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or chicken broth
1/4 cup fat free sour cream
1/4 teaspoon salt
1 10oz package fresh spinach
DIRECTIONS
1 - Sprinkle chicken with seasoned salt and pepper. In a large non-stick skillet coating with cooking spray, heat olive oil over medium heat. Add chicken and cook 6 minutes on each side or until a thermometer reads 170 degrees. Remove chicken from pan and keep warm.
2 - In the same pane, cook and stir shallots until tender. Add wine, sour cream, and salt. Bring to a boil; cook and stir 2-3 minutes or until sauce is slightly thickened.
3 - Add spinach; cook and stir until spinach is wilted. Serve with chicken.
SOURCE
Taste of Home Magazine, October 2013 Issue
Saturday, January 11, 2014
Whiskey Chops
INGREDIENTS
4-8 thin cut boneless pork chops
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
1 lb mushrooms, sliced
1 onion, sliced
2 garlic cloves, minced
1.5 cups chicken broth
1/2 cup heavy cream
2 Tablespoons balsamic vinegar
1/3 cup whiskey
1 teaspoon cornstarch
Salt & pepper to taste
DIRECTIONS
1 - Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a cast iron skillet over medium-high heat. Season chops with salt and pepper. Brown both sides of chops. Reduce heat to low and cook until chops are done. Remove and cover with foil to keep warm.
2 - Heat remaining olive oil and butter over medium-high heat & saute onions and mushrooms until browned (approximately 10-15 minutes). Add garlic and continue sauteing for 2 minutes.
3 - Mix 1 teaspoon cornstarch with 2 Tablespoons chicken broth & set aside. Add remaining broth, balsamic vinegar, and whiskey to skillet. Simmer until sauce is reduced by more than half, stirring frequently and scraping.
4 - Add cornstarch mixture, stir continually 1 - 2 minutes. Do this as needed until sauce is at desired thickness.
5 - Add cream and simmer until sauce thickens, stirring & scraping constantly. Add salt & pepper to taste.
6 - Add pork chops back to skillet and spoon some of the sauce over the chops. Cook at a low simmer for 5 minutes.
SOURCE
http://www.livingbear.com
4-8 thin cut boneless pork chops
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
1 lb mushrooms, sliced
1 onion, sliced
2 garlic cloves, minced
1.5 cups chicken broth
1/2 cup heavy cream
2 Tablespoons balsamic vinegar
1/3 cup whiskey
1 teaspoon cornstarch
Salt & pepper to taste
DIRECTIONS
1 - Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a cast iron skillet over medium-high heat. Season chops with salt and pepper. Brown both sides of chops. Reduce heat to low and cook until chops are done. Remove and cover with foil to keep warm.
2 - Heat remaining olive oil and butter over medium-high heat & saute onions and mushrooms until browned (approximately 10-15 minutes). Add garlic and continue sauteing for 2 minutes.
3 - Mix 1 teaspoon cornstarch with 2 Tablespoons chicken broth & set aside. Add remaining broth, balsamic vinegar, and whiskey to skillet. Simmer until sauce is reduced by more than half, stirring frequently and scraping.
4 - Add cornstarch mixture, stir continually 1 - 2 minutes. Do this as needed until sauce is at desired thickness.
5 - Add cream and simmer until sauce thickens, stirring & scraping constantly. Add salt & pepper to taste.
6 - Add pork chops back to skillet and spoon some of the sauce over the chops. Cook at a low simmer for 5 minutes.
SOURCE
http://www.livingbear.com
Ham, Mushroom, & Cheese Frittata
INGREDIENTS
8 eggs
2 Tablespoons milk
3/4 cup shredded cheddar, divided
1/4 cup grated Parmesan
1/2 cup ham, diced
1/2 cup mushrooms, diced
1/4 onion, diced
1 teaspoon butter
Salt & pepper to taste
DIRECTIONS
1 - Preheat oven to 350 degrees. Melt butter over medium heat; saute onions and mushrooms until tender. Remove from heat and set aside.
2 - Beat eggs & milk together. Add 1/2 cup shredded cheddar, Parmesan, ham, mushrooms, onions & salt/pepper.
3 - Coat a pie pan with cooking spray and add egg mixture.
4 - Bake at 350 degrees for 20 minutes. Top with remaining cheddar cheese and return to oven for 10 minutes. Allow to settle and cool 5 minutes before serving.
8 eggs
2 Tablespoons milk
3/4 cup shredded cheddar, divided
1/4 cup grated Parmesan
1/2 cup ham, diced
1/2 cup mushrooms, diced
1/4 onion, diced
1 teaspoon butter
Salt & pepper to taste
DIRECTIONS
1 - Preheat oven to 350 degrees. Melt butter over medium heat; saute onions and mushrooms until tender. Remove from heat and set aside.
2 - Beat eggs & milk together. Add 1/2 cup shredded cheddar, Parmesan, ham, mushrooms, onions & salt/pepper.
3 - Coat a pie pan with cooking spray and add egg mixture.
4 - Bake at 350 degrees for 20 minutes. Top with remaining cheddar cheese and return to oven for 10 minutes. Allow to settle and cool 5 minutes before serving.
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