Not My Brother's Chicken Picatta!

 Every time I eat Chicken Picatta I think of my brother.  We went to lunch one day and that was what he ordered.  I didn't know what it was until that day.  When the order arrived, he let me taste it.  When he saw my eyes light up, he even offered to let me have his lunch.  I have the best brother!!!  I let him have his lunch, but soon after I got home, I was trying to locate a good Chicken Picatta recipe.  I narrowed it down to two and combined them to come up with the recipe below.  I love Chicken Picatta, but I love my brother more!

*I took the picture after  I removed a piece of chicken. Chicken Picatta 2 large boneless, skinless chicken breasts - sliced  Salt and pepper to taste ½ cup all-purpose flour or gluten free flour 3 Tb. extra-virgin olive oil, divided 1 Tb minced garlic ⅓ cup chicken bouillon  1 Tb drained capers 4 Tb butter, cut into pieces 2 Tb fresh lemon juice Zest of 1 lemon   Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt and pepper. Place flour in a gallon Ziploc bag. Put chicken in bag of flour and toss to coat. Shake off excess flour and transfer to a plate.  Heat 2 Tb oil in a large skillet over medium-high. Cook in batches (if needed) to avoid overcrowding the pan, cook chicken without moving them, until browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 2 more minutes. Move chicken to a clean plate.  Add garlic and remaining 1 Tb oil to the skillet and cook, stirring often and reducing heat to keep garlic from burning, until golden brown, about 1- 2 minutes. Add bouillon and capers and cook, swirling the pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add the butter. Swirl pan for about a minute while butter melts to help it form an emulsion with water. Stir lemon juice and zest into the sauce until blended.  Return chicken to the skillet and turn over to coat in sauce.  Simmer until chicken is cooked thoroughly and sauce is thickened, about 2 minutes. Move chicken to a plate from heat. Pour the sauce over the chicken and serve.  You can also serve it over a bed of spaghetti or egg noodles.   Makes 4 servings

Top of Form Bottom of Form

EASIEST Crock Pot Potato Soup

  This is coming to you just in time for the busy holiday season!  When I say this is EASY, I mean it!  It's wonderful and good to have on busy and / or cold nights.  All you have to do is pour it all in the crock pot and stir a few times.  I'm sorry, I didn't get to take a picture.

Crock Pot Potato Soup

 

1 can Cream of Chicken soup

2 cups shredded cheddar

1 bag of frozen diced potatoes

1  8oz block of cream cheese, cubed

1 qt. chicken broth

1 pkg. real bacon bits

1 pkg. of ranch dressing, powdered

Cook all day in the crock pot and stir every few hours.  Cook for 2 hours on high, 6 hours on low.

 

Birthday Cake Waffles?

 You always know summer break has started at my house when I start cooking things I haven’t had time to cook.  This morning I made Birthday Cake Protein Waffles!   I got this cute little waffle maker at Christmas and just now had time to try out this recipe.  The waffles were so good!!  I used my Isagenix Protein powder so 2 little waffles are not only filling, but healthy too!  Even the hubby likes them! 

Birthday Cake Protein Waffles 

2 scoops Isagenix Birthday Cake Protein Powder

1 scoop Isagenix Creamy French Vanilla Protein Powder

1/2 cup dry oatmeal 

1/2 tsp baking powder

1 egg 

1 tsp vanilla

1/2 tsp coconut oil

3/4 cup water

Blend 1/2 cup oatmeal to grind into smaller flakes.  Add all other ingredients and mix well.  Drop about your 2 to 2 1/2 spoonfuls of batter onto the waffle iron and cook according to what you waffle iron directions are.

Makes 6 so you can share.

AND it’s gluten-free if you use gluten-free oatmeal!

Butter Softening

 I saw this on Facebook and thought it was BRILLIANT and had to share.  I can’t wait to try it!

One of the best baking tips ever... I have done this Many times.. If you need to soften butter quickly but don't want to melt it.... Put boiling hot water in a glass to heat the glass. Dump the water out and flip it over your stick of butter. In a few minutes it will be softy soft to use!

You're welcome! 😉

Sweet Potato Hash

I was able to hang out with one of my besties the other day.  We are always looking for new recipes.  She showed me one she had found in a magazine and it sounded REALLY tasty!  An hour later, I get a text confirming it was true.  A couple of nights later, I made it for dinner with a few changes to suit us.  I was also able to confirm it was yummy.  This is a good recipe for breakfast OR dinner!

Sweet Potato Bacon Hash

8 slices bacon

2 sweet potatoes, peeled and diced

3 shallots, chopped

¾ tsp salt

¼ tsp pepper

2 cups spinach

1-2 Tb water

2 tsp lime juice

6 large eggs, beaten

1 avocado, diced

Sour cream to taste

Preheat the oven to 400 degrees.  Place bacon in a cast iron skillet and cook in oven for 12 min.  Remove bacon and chop into bite size pieces.  Save the leftover grease in the pan.  Put chopped shallots and diced sweet potatoes in the pan.  Sprinkle ½ the salt and pepper over the potatoes.  Stir to coat with leftover bacon grease.  Cook over medium high heat for 12 minutes or until potatoes are tender.  Add bacon, spinach, lime juice, and water to the pan.  Cover pan until the spinach is wilted.  Add in remaining salt and pepper.  Stir.  Pour beaten eggs over the top of the mixture and stir until cooked.  Top with diced avocados and sour cream and serve.