Sour Cream Paprika Chicken

When i first found this recipe Hubby was not excited about it. Once i started making it and the smell filled the kitchen, he couldn't wait until dinner was done! I may cut the chicken stock down, and add white wine instead.

Sour Cream Paprika Chicken

Prep Time: 10 Minutes
Ready In: 40 Minutes

Serves 4


INGREDIENTS:
4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS:
1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
2. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.



I served with egg noddles, making this a WW friendly recipe (if you use fat free sour cream and light chicken stock)

Honey Baked Chicken

Tried this recipe last night and it was delish! I am going to add more curry next time for more of a kick. I served it with stuffing and green beans.

Honey Baked Chicken

Makes 4 servings

INGREDIENTS:
4 Chicken Breasts
4 tablespoons butter
1/2 cup honey
1/4 cup pineapple juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon curry powder

PREPARATION:
In a 9x13x2-inch baking dish, melt butter. Combine honey, pineapple juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking. Serves 4.

Portuguese Style Steak

This week, i decided i would learn my mom and dad's secret recipe for Portuguese Style Steak. When i asked them how much of everything, they laughed at me, so play chef and add what you think you should add!

Portuguese Style Steaks

Ingredients
thinly cut steak (one per person)
beer
garlic
crushed red pepper (wet kind)
water
paprika

Directions
1. Mix all the ingredients together, and add steaks to marinate over night. Make sure the entire steak is covered with the sauce.
****Tips: the more garlic the better! and the pepper isn't spicy but leaves great flavor. You can also use red or white wine instead of beer if you'd like.
2. put a little bit of oil or butter in a frying pan and fry the steaks till done.
3. then to the drippings, add the marinated sauce and cook for a gravy on top. to thicken gravy, use corn starch. but gravy for this steak should be running
4. now fry one end per steak, and serving with the egg on top.
5. serve with fries and white rice drenched in the gravy. Or you can do salad instead of the rice.
Ta-Da!
I'm sure this recipe will make no sense to anyone who isn't Portuguese!

New years resoultion.

My New Years Resolution is to try one new recipe a week. This week is Salsa Chicken. Very good and easy dinner, Hubby loved it.

Salsa Chicken
Servings 2
Weight Watcher Points: 7 per serving
INGREDIENTS:
2 skinless, boneless chicken
breast halves
Half a packet of taco seasoning
1/2 cup salsa
1/2 cup shredded Cheddar
cheese
1 tablespoon sour cream
(optional)
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C)
2. Take chicken and put in a Ziploc bag with taco seasoning, and shake until evenly spread. Place chicken breasts in 8x8 casserole, and pour salsa over all.
3.Bake at 375 degrees F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

You just can't go wrong with Tyler Florence...

I love this stuff.



French Onion Soup

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 4 to 6 servings
Weight Watcher Points: 2 without cheese and croutons, 5 with


1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth 1 baguette,
sliced 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Love resturant gift cards!

Hubby and I went to Olive Garden last night, and i got the Chicken & Gnocchi again. it's sooo good, and here's the recipe. I'm going to try to make thing next week.

Chicken & Gnocchi Veronese

4 servings
1¼ hours

45 min prep

1/4 cup

extra virgin olive oil
1 small vidalia onions, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced (julienned)
salt
4 chicken breasts, sliced in 1/2 strips
2 small rosemary sprigs
1 garlic clove, minced
1/2 lemon, juice of

Veronese Sauce
1 cup

parmesan cheese, grated
1/2 cup ricotta cheese
14 fluid ounces heavy cream

Gnocchi (or 1 pound prepared gnocchi cooked per package directions)
2 quarts water
6 ounces all-purpose flour
2 eggs
2 lbs russet potatoes
2 teaspoons salt

Gnocchi.
WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce.
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.

Well it's definatley been a while...

Hope everyone had a great Christmas!

I've been slacking, big time on this blog, but life has been a little insane, and now, with the major holidays coming and going i'm finally having more free time to do what I want.

I have no recipes to share with you today, since I haven't been "real" cooking in awhile. With Paul's mom sick and stuff, it's been bagged dinners, (i know so gross).

Once the New Year starts it should be more cooking for me again.

I did want to share my awesome Christmas gifts though. Hubby did good, and turned the second bedroom into my scrapbooking studio. Oh yes!! :) 2 products i feel like i need to tell everyone about are these

Clip It Up-this can really organzing ANYTHING you do, not just scrapbooking. i've seen it for quilting squares, ribbon, stamps and ink, etc.

Xyron Personal Cutting System-cheaper than the cricuit and does the same thing!

the addition books are only 30-40 dollars instead of 100 bucks per cartidge. and the machine i actually saw in Big Lots the other day for 95 bucks, instead of the cricuit's over $200 price tag.

I love both of them so much already. i can't wait to have the entire room set up and ready to go.

My mom also pulled through and got me my first sewing machine.

Singer Simple-perfect for a noivce

I'm not sure why i wanted one so bad, but i jst feel like i needed to learn how to do it myself instead of asking her all the time.

My first project-curtains for the living room, and matching pillows.

I hope this entry finds everyone safe, healthy and happy!