Tag Archive | chicken

Caramel Apple Upside-down Cake and Delicious Chicken!

I don’t know about you, but there are times when I get bored with cooking. In reality, that was what started this blog over 4 years ago. There have been gaps in time where I did not blog at all, when life gets in the way and time passes without you even realizing it.

Anyway, when the boredom in the kitchen strikes, I scour Pinterest in hopes of something that looks good, has simple but delicious ingredients and is something I think my family will enjoy. Most of the time, I will find a recipe, read the recipe and make the changes i think need to be made to make it perfect for my Dear Husband and Goldilocks.

Now this dish I found on Pinterest and I liked the recipe, But I felt it needed a little something more. The recipe calls for fresh thyme. I didn’t have any fresh or dried (what? not even dried? Nope! Added to the grocery list! lol) In it’s place I used an Italian blend of spices. Mine came from Publix, but any brand Italian blend will work fine. I also added about a cup of heavy cream to the sauce after the wine reduced down for about 15 minutes and cooked it for another 10 minutes stirring the sauce around to blend the cream into everything else in the pan. chickeninpan

I used the biggest flat  bottom pan I had. After rubbing the paprika, salt and pepper into the chicken breast ( and make sure you rub it ALL over and into all the grooves and crevices.) Melt 1 tbsp of butter in pan with heat set at medium-high. Then cook chicken  on each side of the breast for 3-4 minutes or until the chicken starts to turn golden and crispy.

chickenwwine

Then add in the remainder of the butter and the minced garlic and cook, stirring the butter and garlic until the butter is melted and the garlic is fragrant. Be careful to not let the garlic burn! I then put in about 2-3 tbsp of the Italian spices in and then about 1 1/2 cups of white wine. Now I used a Pinot Grigio that I had on hand, but any white wine will do as long as it isn’t super sweet. A little sweetness is okay. I let this reduce for about 15 minutes.

chickenwithcream

After I reduced the wine, I added the heavy cream. You could probably use half and half, but I am not sure how using straight milk would do. After cooking the cream and wine together  for about 5 minutes, stirring to mix together, the sauce will thicken a bit. If you need to add more cream you can. I think I used about 1/2 more cream. This will just give you more sauce. If you don’t think you need more sauce, no need to add more cream.

After cooking the cream and wine sauce together, I added 2 big handfuls of baby spinach, covered the pan and let the spinach wilt. Once the spinach is wilted, stir to mix it into the sauce.paprikachickeninwhitewinecreamsauce

Now, as a serving suggestion, the recipe says to serve with GRAIN of your choice. I chose to use a veggie pasta (Barilla make 2 kinds of Pasta that are made of veggies instead all wheat or flour. Both are delicious.) I served  this dish with a side of steamed broccoli.

Dear Husband simply stated I could definitely make this again, lol. I thought it was a hit. Even Goldilocks enjoyed it! Score for Mom!

Now, in my house we like a little sweet after dinner. Since I love to bake, this is rarely an issue, lol. This next little slice of heaven fit the bill perfectly. I am sure that nearly everyone has heard of Pineapple Upside-down Cake, but there are so many delicious variations of Upside-down cake that are begging for a chance. This cake was so delicious, tender and moist. I made 2 changes to recipe linked above. I used cake flour instead of all purpose. I think i have stated before that I prefer cake flour to all purpose for these types of recipes because it make a more tender cake. Either works fine and really is up to you and what you have on hand/ prefer to use. Some cakes need to denser cake to hold things in place, such as a cake that has a lot of heavy chunks of fruit that need to be suspended throughout the cake. The other “change” I made was I added about a 1/4 tsp of cardamom. This spice adds a little more depth of flavor to the cake, especially when combined with cinnamon.

This cake is simple and quick and delicious. I was worried about the caramel in the cake pan sticking and not letting the cake release properly, but the was not the case. As the recipe states, coat the cake pan thoroughly with cooking spray. Do NOT coat the pan in flour at all. The caramel wont release because the flour on the pan will mix with the caramel and create a glue…not pretty! Anyway, after the cake is baked through, allow the cake to cool in the pan for 10 minutes or more. Slide a knife around the edges to make sure the cake is released from the sides and flip onto your serving plate.

caramelappleupsidowncake

I love how the apples look on the top of this cake. It is so pretty! It can be served warm or completely cooled. It is a moist, lightly sweet, very tender cake that goes really well with coffee.

I hope you enjoyed everything today! If you try either of these recipes I would love to hear how they come out for you. If you have any questions I would be happy to answer! Happy Cooking!

Let them eat cake!

blueberrycake

Doesn’t everyone love cake? Everyone has at least one that they like. Even Dear Husbands Brother, who doesn’t like sweets, Loves Angel food cake. Anyway, THIS cake….. this cake is sunshine and summer and refreshing! It is Lemony and sweet, with bright pops of blueberry combined with the creamy smoothness of a lemon cream cheese frosting. I didn’t use the full 2 cups that the recipe called for because I didn’t have enough, but I definitely will next time. The blueberries soften and burst open in the cake as it is baking, but don’t completely  blend into the cake.

The recipe I used is from Mel’s Kitchen Cafe. However I used all cake flour. I just like the tenderness that cake flour lends to a cake.It retains its moisture really well.  I did mist the blueberries in water and toss them in all purpose flour before folding them into the cake batter. And, yes, you want to fold them in. If you use a mixer or a beater, it will break the blueberries up and leak into the rest of the cake. Also they are more likely to sink in the cake because you will mix the flour right off the blueberries. As for my cake…. I dint have enough blueberries. I will definitely be using more next time.

blueberry slice

My blueberries did sink some, but for the most part held their place. You can SEE the moisture in this cake. It is simply delicious. It is so light tasting and fragrant yet the cake itself is a little on the heavy side from the moisture. It pairs beautifully with an African coffee like Sumatra,Ethiopia or Veranda Blend from Starbucks*. It goes equally well with a lemonade or an Earl Grey tea. Personally I go with coffee, but that’s just me.

Unlike most of my cooking exploits, which usually start with a search on Pinterest, this recipe was shared with me via Facebook by a sweet friend. She is a fan of my baking, lol, and wanted me to bake this cake for her birthday. The problem lies in that we live about 10 hours from one another. I told her I would make it for her next visit, but I just couldn’t resist trying out the recipe. I figured it would make a good dessert for the dinner I was planning. Dear Husband had requested a bacon wrapped SOMETHING and i wanted to make a Shells and Cheese recipe I had seen on Pioneer Woman‘s blog.

shells and cheese

I left out the bacon and peas this time, but I plan to use them next time….Maybe with a pork roast entree or something. This dinner however we were having a bacon wrapped chicken breast that I coated with a brown sugar and garlic mixture.

chicken

I, of course, forgot to take a picture of the chicken after it was baked, but here it is before I slid it into the oven. Let me tell you, though, that while these were baking…. oh my GOODNESS! My house smelled so good! You could smell the crisping bacon and the garlic and the sweetness of the brown sugar….It makes my mouth water…And let me tell you, it tasted even better than it smelled!

I served the chicken up with steamed broccoli and the creamy Shells and cheese pictured above. It was a hit all around. Simply delicious.

To make the chicken, I sliced a chicken breast in half length-wise. I laid a sheet of plastic wrap on the counter, laid the 4 pieces of chicken flat and covered with another sheet of plastic wrap. Then I pounded the chicken to about a quarter of an inch thick. Doing this does 2 things. It tenderizes the meat and it also makes it easier roll up later. I then spread the brown sugar-garlic mixture (recipe will follow) all over  one side of each piece of chicken. I then put approximately 1/4 cup of shredded cheese on top of the mixture on each piece of chicken. Then, very carefully, roll the chicken up around the cheese and then rub more of the mixture on the outside of the chicken. I then laid 2 slices of regular bacon side by side and wrapped the rolled chicken in the bacon. The bacon holds the chicken together so there is no need for toothpicks or skewers to hold things together. Do this to all the chicken and places them on a prepared pan. As you can see in the above picture I use a rack on top of a tinfoil covered cookie sheet. Just spray the rack down with cooking spray and you wont have issues with sticking. Slide the pan into the oven set at 400 degrees for approximately 30 minutes. You want the bacon to get crispy, the sugar to melt and caramelize the garlic and the bacon. SO GOOD! If you try it let me know how it goes! You can use pretty much any cheese or mixture of cheeses you like as long as it is sharp and melts well. Here is the mixture I used. It is perfect for 2 Chicken breasts split in half, so if you are making more, this is easily doubled or tripled.

Brown sugar and Garlic spread

2/3 cup light brown sugar

1/4 cup minced or crushed garlic

3 tbsp of melted butter

1 tsp of onion powder

1/4 tsp of cayenne pepper (or more, depending on how spicy you want it, I just wanted a little heat with the sweetness of the sugar)

salt and fresh ground pepper to taste

Put all the dry ingredients in a bowl and mix together well, add the garlic and butter and mix well.

I used the back  of a regular spoon to spread the mixture on the chicken. It worked well and controls the amount you are putting on at a time. Let me know if you try it! I am happy to answer and question you have or respond to any comments! Happy cooking!

*I am not in any way paid to promote Starbucks. I did work for them several times, which is why I know more about their coffees.