Chicken Breasts N' Wine

This is a family favorite recipe!

For the Chicken:
-4 chicken Breasts, sliced (should be size of chicken tenders)
-Pepper
-Poultry Seasoning
-Lemon Juice

Lightly cover chicken in poultry seasoning and pepper. Place in a dish, or ziplock bag. Pour in a desired amount of lemon juice (I usually use about a cup) Marinade over night. When you are ready to cook dinner, lightly brown the chicken.

For the sauce:
-4 tbs. butter
-4 tbs. flour
-3 cups water
-5 boullion cubes
-1 cup of white wine, or white cooking wine
-2 bay leafs

Directions: PREHEAT OVEN TO 350
Melt butter in a sauce pan, once butter is melted, stir in flour, and make a thick paste. Add water and boullion cubes. Cook about 5 minutes until boullion cubes are softened. Then add wine. Let sauce thicken.

Meanwhile, brown chicken.

Once sauce and chicken are ready, place in a 9x13 baking dish. Crush bay leaves and sprinkle across the top. Cover with foil and cook for 1 hour.
Serve with homestyle noodles.
Serves 4-6 (I like to double the sauce)

In the Kitchen

Paul and I just moved into a new place, so I've been doing some new kitchen crafts! Here they are!

This is a chalkboard I made to show what we are eating for dinner...that way there is no questions asked!

There is a wall in our kitchen that is completely empty, with no cabinets or anything, so I placed this saying there.

Well over a year ago I was searching for a cute Olive Oil container. No luck! I went everywhere, literally! The best I came up with was just a clear glass one from wal-mart. A few weeks ago, I was thinking of a way to make it cute...then a light bulb went off in my head...vinyl! Here's how that turned out!

I love toile print, so I made this recipe box. My other ones were full, so I needed a new one! I still have yet to make cute recipe cards and such for this one!

I painted this jumbo clothes pin and covered it with paper to hold my recipes up for me when I'm cooking.

Of course I needed some new magnets.

I didn't make these...but they were in storage for over 7 months, and I missed them! Haha! I found these at the Williams-Sonoma outlet for $5 a piece, they were originally $20...that was over a year ago, and I'm still proud of my great deal!

I didn't make this either! I bought this at a Craft show in Boulder City...I thought it was really cute! I made toile magnets to match!

Potato Cheese Soup

One of my favorite things about this time of year is the food! Since the weather is cooling off, I love to eat soup! This is a recipe I got last year from a family that I nannied for! I absolutely love it and I think you all will too! 

Potato Cheese Soup

Ingredients:

-6 cups water

-6 bouillon cubes

-1/2 tbs parsley

-1 pint of half & half

-1/4 cup flour

-1tbs chopped onion

-1 carrot, grated

-6-8 potatoes chopped

-1 cube butter

1 cup shredded cheese

Directions:

Boil water and bouillon cubes until onion, parsley, potatoes, and carrot are done. In a separate pan, melt butter and whisk in flour, then add half & half. Bring to a boil. Add to potato mixture. Simmer 5 minutes. Add cheese. 

*This is really good with french bread!

Enjoy!

Pumpkin-Pecan Waffles

I just love to cook! Some of my favorite kitchen gadgets and recipes come from Williams-Sonoma, which is where I got this recipe. Here is the recipe to the breakfast I served this morning for Halloween!  Enjoy!

Pumpkin-Pecan Waffles

(with Maple Cranberry Butter) 

For the Maple Cranberry Butter:

~1/2 cup fresh or thawed frozen cranberries

~1/4 cup pure maple syrup

~1 cup unsalted butter at room temperature

To make maple cranberry butter, in a small saucepan over low heat, combine cranberries and maple syrup and cook, stirring frequently until the cranberries have softened and popped, about 5 minutes. Let col then place in a large bowl and add the butter. Beat with a wooden spoon until just combined. Cover the maple cranberry butter and refrigerate until ready to serve. 

For the Pumpkin Pecan Waffles:

~1 cup all purpose flour, sifted

~1 tbs firmly packed brown sugar, sifted

~1 tsp baking powder

~1/4 tsp fine sea salt

~1 1/4 cup milk

~1 large egg, slightly beaten

~1 1/2 tbs unsalted butter, melted

~2/3 cup pumpkin puree

~1/3 cup coarsely chopped pecans

~Warmed maple syrup for serving

Preheat waffle iron. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until well mixed. In a large glass measuring pitcher, whisk together milk, egg, and butter. Stir the milk mixture and pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy; do not over mix. Stir in the pecans and transfer the batter back into the pitcher. When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into, the corners and the edges with a wooden spoon or heatproof spatula.  Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is light and springy, about 4 minutes. Transfer each waffle to an uncovered platter in a low (200 degrees) oven to keep warm while you cook the remaining waffles in the same way.

Divide the waffles among warmed individual plates. Using a small ice-cream scoop, place a ball f cranberry butter on top of each waffle and serve at once with warm maple syrup if desired.  Makes 3 or 4 servings.