It Was A Beautiful Spring Day Today!

So today, Jim hired a guy to pressure wash our pool deck and the pavers on our patio…I was admiring the patio and planning to head to the Summit to shop for the wedding next week in Charelston and then, it hit me…the sun is shining so bright, the shop is closed thanks to Spring Break and you, my friend have a date with the pool guy!

 ( that would be my sweet husband!)  

So much to do, though. 

 Easter weekend is almost here and all of my kids will be in town. 

So much to do. And so little time! Oh well, just had to sit still and enjoy an hour with Jim and the beautiful sunshine until time to get back to reality!

Hence the reason for a very quick chicken dinner! I had been thinking about that wonderful Chicken Picatta that we had enjoyed last week at Bottega Cafe so this is what I came up with. 

Try this when you don't know what else to do with your chicken…I promise, you will love it!

Light and yet so flavorful!

The chicken along with the asparagus makes for a meal in itself when served over Toasted Almond Couscous. But the thing I think that makes it extra good is the Lemon Fused Olive Oil from our believed OLIO right around the corner from my shop! 

Please try it! It has revolutionized some of my cooking experiences!

 Carolyn's Chicken Picatta

5-6 boneless, skinless chicken breasts

2 T Lemon fused olive oil ( or evoo if that's all you have) 

1/2 Cup flour

kosher salt and pepper to taste

1 T more olive oil

1-2 teaspoons minced garlic

1 Cup chicken broth

1/2-3/4 Cup white wine or vermouth

1-2 Tablespoons capers, drained and rinsed

1/2 lb. aspragus spears, blanched and cut in pieces

Dip chicken pieces lightly in the seasoned flour. Heat olive oil in a skillet and brown chicken on both sides. Place in a baking dish. Add the rest of the olive oil and garlic and sauté for a few minutes. Add chicken broth and wine or vermouth. Cook for 2 minutes to reduce liquid a little. Add the capers and asparagus and pour all on top of the chicken. Bake for about 20-25 minutes on 350 degrees until done. Serve over toasted almond couscous if desired.

*if you don't have the lemon olive oil use regular olive oil and add a tablespoon or two of fresh lemon juice to add the extra flavor.

Hope you enjoy!

Recipes for Young Mom's Continued!

Ok...I know young mom's are busy..and this looks like I cooked like this when I was young...sometimes I did...sometimes I didn't! and you don't need to fret if you can't "do it all"! You are great! You are wonderful and you are taking care of everybody!  I will say that I called my mom ALOT!!! My grandmother says that I  called my mom hourly... and I asked questions about EVERYTHING!!! Not just recipes mind you! but here are some of the tried and true favorites in the "Chicken" category! just as in the first post of this blog segment...these are meant to be easy, somewhat healthy if you make the right adjustments and most importantly..for your home to smell heavenly!! So that when your sweet hubby walks in that door...no matter if the kids are crying, or you don't have make up on or there are toys everywhere!!! He loses his heart one more time to you!!! Because you met him at the place where it counts tremendously!!! His Stomach!!!!

BUTTERMILK CHICKEN

4-6 (probably 6 small ones) boneless, skinless chicken breasts
1 1/2 C Buttermilk
3/4 C flour
1 t salt and 1/4 t pepper
1/4 C butter
1 can cream of mushroom soup
Dip Chicken in mixture in 1/2 C of the buttermilk. Dredge (or roll!) in the flour mixed with salt and pepper!
melt butter in 9 x 13 glass casserole dish. Put chicken in pan, Bake at 425 for 30 minutes, turn over and cook for 15 more minutes. Turn again and pour mixture of 1 C buttermilk and cream of mushroom soup over the chicken breasts....bake 15 more minutes and serve over white rice!!

This is soooo good! It was always a hit when we were in a supper club with Peggy and Tim! I miss those days! Maybe I can find fun pics to post as well!!! 

CHICKEN UPSIDE DOWN (one my all time favorites from Patti Vines!)

2/3 C butter or margarine                                                   

2/3 C flour                                                                         

3 C chicken broth                                                                 

2 C milk                                                                               

1 t salt                                                                                     

1/2 t pepper                                                                          

2 T lemon juice
 2 1/2 C cooked chicken, torn into pieces
1 egg

2/3 C milk

3 T vegetable oil

1 C self rising cornmeal

1 t sugar                                                                          

                                                               

                                                                                

                                                                                 

    melt butter in a saucepan over medium heat. Add flour, stirring constantly. Gradually add chicken broth and milk. Cook over medium heat, stirring, until thickened and bubbly. Stir in salt, pepper, lemon juice and chicken. Pour into a greased 9 x 13 pan. Combine egg, and remaining ingredients, stirring very well! Pour over chicken mixture. Bake at 350 for 50 - 60 minutes or until golden brown!

This is one of my favorites shared by a dear friend! I like to serve it with Sweet Green beans and Cranberry sauce! You will love it!!!

One more really good chicken recipe that we make all of the time now!!!

BAKED HERB AND SWISS CHICKEN CASSEROLE

5-6 boneless chicken breasts, cleaned and placed in an 11 x 9 inch baking dish
sprinkle with salt and pepper
top each chicken breast with a piece of Swiss Cheese
mix together 1 Can Cream of Chicken Soup
1/2 Cup white wine
1/2 Cup mayo
spread on top of chicken topped with cheese
melt 1/2 stick butter and toss with 1 1/2 Cups Pepperidge Farm Herb Seasoned Stuffing mix
Bake at 350 for 30-45 minutes or until bubbly and slightly browned!!!!!
Enjoy!!!! so easy and Sooooo good!!!!!
serve over your choice of white or yellow rice!