Tag Archive | spinach

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!