Katie Couric's Lemon Chicken

I found this recipe some time back in a magazine. I think it may have been Good Housekeeping. We've really enjoyed it in our family. Often, Isabel will request that I make this. I have to say that it is light, tangy and flavorful. I have these ingredients on hand--so no special trips to the store--AND--it's rather quick to make! EASY, QUICK & YUMMY!

yield: 4 servings

ingredients:

4 skinless, boneless chicken breast halves (1 1/4 lbs.)

3 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

2 cups (or 1 can) chicken broth

3 Tbsp. lemon juice

salt and pepper to taste

directions:

1. Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.

2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning once, until juices run clear. Remove chicken to plate.

3. Stir in reserved flour (add a little if you have none left after dredging) into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.

4. Return chicken to pan to heat through. Season to taste with salt and pepper.

*Dress it up with thinly sliced mushrooms or capers (optional).

*I serve this with rice and usually broccoli. Choose your favorite side dish and vegetable. This chicken will taste good next to any side!

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Angel Hair Lasagna (a.k.a. Spaghetti Casserole)

A friend of mine recently asked for this recipe...we had it many moons ago when she and her hubby came for dinner. I actually got the recipe from my sister-in-law. It's a family favorite for sure!

ingredients:

8 oz. cream cheese*

16 oz. sour cream*

1 lb. hamburger or ground turkey

large jar or can of spaghetti sauce

1 package of spaghetti noodles (I use Angel Hair)

16 oz. mozzarella cheese*

directions:

1. Cook the noodles and set aside to cool--but keep moist.

2. Bring cream cheese and sour cream to room temperature and mix well with beaters.

3. Grate the cheese and set aside (or buy grated).

4. Brown hamburger/turkey and simmer in spaghetti sauce for several minutes.

5. Spray a 9x13 pan. Put the cream cheese/sour cream mixture on the bottom of your casserole dish.

6. Layer noodles, then meat sauce, then mozzarella. Repeat once more. Cover and bake at 350 for 1 hour.

*Lower-fat options: use 1/3 less fat cream cheese, lite sour cream, park-skim mozzarella

I usually end up wanting this a little more saucy, so I use one can/jar of sauce with the meat, then another 1/3 can/jar of sauce over the top before the final layer of cheese. Optional!

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Grandma's Rice Pudding

Growing up, my grandma would serve us rice pudding quite frequently. I always looked forward to it, though I always did wish it was just a little sweeter (my sweet-tooth). When she passed on, I checked with the family and no one really knew her recipe. I guess she just made it from her head, heart and habit. I was chatting with a friend, Debbi, and she gave me this recipe. I finally tried it today and it is so yummy. It does remind me a lot of my Gammi's (but I put a little more sugar than she would have I think). I hope my kids will like it too, and maybe someday my grandchildren.

ingredients:

1-2 cups cooked rice

1 tsp cinnamon

1/2 tsp nutmeg

3/4 cup sugar

3 eggs

1 tsp vanilla

raisins

3 cups warm milk

directions:

1. Mix dry cooked rice with spices. Add sugar. Combine eggs vanilla and add to rice mixture. Add the desired amount of raisins.

2. Add 3 cups warm milk, microwave 1 minute per cup; mix again with fork. Put in double boiler.

3. Cook for 90 minutes. Remove from water. Let cool completely

*If you want more custard, add 1 more egg and 1 more cup of warm milk.

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Homemade White Bread

I recently had surgery, and a good friend of mind, Cindy, brought a delicious meal to my family. I wasn't able to eat much, but I did have some of her bread and immediately asked for the recipe. I just made it this morning and it was super quick and easy...and yes, yummy! I think the bread flour really makes a difference in the success of your homemade bread. I did the "bread machine option" just to make the mixing/kneading easier. I baked it in one of my Pampered Chef loaf stones. It is delightfully yummy!

ingredients:

1 pkg active dry yeast (2 1/2 tsp)

1 1/4 cup warm water

3 1/4 cup bread flour

2 Tbsp vegetable oil

2 Tbsp sugar

1 tsp salt

directions:

1. Dissolve the yeast in the water in a large bowl. Add the oil, sugar and salt and 2 cups of flour, and mix with a mixer. Slowly add the remaining flour by hand until it becomes a nice dough.

2. Cover and let rise about 30 minutes. Punch batter down, and make into a loaf, placing it in a greased 9x5" loaf pan.

3. Allow the dough to rise again for about 30 minutes. Bake at 350 for about 30 minutes.

bread machine option:

1. Dissolve the yeast and water in a bowl--pour into bread maker. Add the rest of the ingredients and let it mix on any cycle until it becomes a nice dough - usually about 6 or 7 minutes.

2. Unplug bread machine and just let the dough rise inside for the first 30 minutes. Take dough out, shape into a nice loaf, and put in a greased loaf pan. Let it rise 30 more minutes.

3. Bake in oven at 350 for 30 minutes.

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Crock Pot Candied Chicken

It's not really candied chicken, it is a sweet and delicious tasting chicken. I found this on a fun web-site/blog that has a TON of crock-pot recipes. We tried it and I thought I'd share it with all of you.

ingredients:

12 boneless skinless chicken thighs or 6 boneless skinless breast halves (or mix both)

1 cup brown sugar

1/4 cup lemon-lime soda

2/3 cup vinegar (use your favorite)

3 cloves garlic, smashed and chopped

2 Tbsp. soy sauce

1 tsp. ground pepper

directions:

1. Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.

2. Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done...I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.

Serve with Rice and your favorite veggies.

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Sloppy Joes

I've made this periodically for my family--it's one of our favorite dinner nights. We love these Sloppy Joes, and really, the ingredients are all pretty much right here at home.

ingredients:

1 lb. ground beef

dry minced onion

1 1/2 cup ketchup

2 Tbsp. vinegar

1/2 cup brown sugar

1 1/2 Tbsp. prepared mustard

3 Tbsp. Worcestershire sauce

directions:

1. Brown your beef with a few shakes of minced onion (optional). Drain beef.

2. In a small sauce pan, combine remaining ingredients. Add more vinegar or brown sugar to get the taste and tangy-ness you desire. If you like your Joes real sloppy, add more of each ingredient. Let ingredients stew for 5-10 minutes.

3. Combine sauce with the beef. Serve on your favorite bun or roll.

*We love our Sloppy Joes with steamed broccoli. You can do chips, or any of your favorite veggies.

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Dutch Oven Peach Cobbler

We had this too at the camp out and it was quite tasty. My friend had all the ingredients in a bag and ready to go--the dry ingredients together, then butter and peaches each separately. It made it quite easy to throw together once at the camp site. I can imagine that I can make it in my Dutch oven, but place it in my oven at home at 350 degrees. This recipe is an adaptation from Byron's Dutch Oven Recipes.

Serves: 12

ingredients:

1 1/2 stick butter

3 cups flour

3 cups sugar

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt

2 1/4 cups milk

4-5 cups sliced peaches

1 1/2 tsp. cinnamon

directions:

1. Melt butter in a 12" Dutch oven. (use 10-12 briquettes on bottom unless you are stacking your ovens--then use whatever is top heat for first oven, and put 16 to top of this cobbler)

2. In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter--do not stir. Carefully add peaches over top of the batter--do not stir. Sprinkle cinnamon over top.

3. Cover and bake using 10-12 briquettes on bottom and 18-20 on top for 45-60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

4. Serve topped with whipped cream or with vanilla ice cream.

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