Smothered Chicken

Whenever I go out to restaurants, one of my favorite thing to order is smothered chicken.  There are different versions out there, but usually what I found I love is if it has bacon, camelized onions and cheese!  So this recipe was a winner since I basically just threw together the things I love on to my chicken.  The secret for me on this chicken was adding the brown sugar to the onions.  Mmmm, so good!!  I love that I can now make my own version of smothered chicken at home!

-Robin

SMOTHERED CHICKEN

4 (6 oz) boneless, skinless chicken breast halves

Salt (to taste)

Lemon Pepper (to taste)

1 onion sliced

1 Tbsp. Olive Oil

1/4 cup brown sugar

8 slices bacon

Choice of:

4 slices pepper jack cheese

Shredded Colby Jack cheese

Salt and pepper chicken.

Heat oil in a large frying pan over medium heat. 

Cook the chicken breasts  in oil until no longer pink in the center. Approx. 13-15 minutes.

(Thermometer inserted in center should read at least 165 degrees) Try not to over cook, that is what will keep it from being tender and moist.

Remove from pan and keep warm.

Cook bacon in a the same skillet until browned evenly.  Remove bacon and place on paper towels to remove excess grease.

Remove all but 2 Tbsp. of the bacon fat in pan.  Add onion and brown sugar to the bacon drippings and cook until onion becomes golden about 5 minutes.

If using pepper jack cheese, place chicken back in pan with heat on low, and place one slice of cheese on each chicken breast.  Place lid on pan and let cheese just barely melt.

Remove immediately, lay two pieces of bacon on top and smother with onions!

For Colby Jack cheese, put two pieces of bacon on chicken, smother with onions and sprinkle with cheese on top.

ENJOY!

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Easy Orange Rolls

Orange rolls are popular at my house.  I usually make them Sunday morning so that everyone will have something yummy and quick to eat before heading off to church.  I often will just use the Pillsbury Orange Rolls that come in the refrigerated section, but these are more budget friendly.  I found this recipe on the Rhodes Rolls website and since I always have a bag of Rhodes Rolls in my freezer, these are handy to make.  These are so delicious and just looking at them makes my mouth water!

-Robin

EASY ORANGE ROLLS

12 Rhodes Dinner rolls, thawed (don't let them rise yet)

1 medium orange rind, grated

1/2 cup sugar

1/4 cup  butter, melted

CITRUS GLAZE:

1 cup powdered sugar

1 Tbsp. butter, melted

3 Tbsp. orange juice

1/2 tsp. vanilla extract

Mix grated orange rind with sugar.  Roll each Rhodes roll into about a 9-inch rope.  Tie it into a loose knot.  Roll each knot in the melted butter and then roll it in the sugar mixture. (I actually mixed the butter and sugar mixture together and it worked great.)

Place on a greased baking sheet.  Cover with plastic wrap that has been sprayed and let the rolls double in size.  Remove the wrap and bake at 350 degrees for 15-20 minutes.

While the rolls are cooking, mix together the glaze.  Drizzle the glaze over the rolls while they are still warm.  Grab a glass of milk and ENJOY!

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Italian Lasagna Rolls

This is just a little different take on your regular lasagna.  Since they are in rolls, they are easy to serve and you will know exactly how many servings you will have when you are feeding guests. You can use your favorite spaghetti sauce, homemade or already prepared, which will give it the flavor that you like.  We absolutely love these!

ITALIAN LASAGNA ROLLS

Spaghetti Sauce (about 3 cups) I used Prego Traditional Spaghettti Sauce

1 1/2 pounds ground beef

1 med. onion chopped

Salt

1 10 oz. pkg. frozen spinach (thawed and squeezed dry)

1 15 oz. carton Ricotta Cheese

1/4 cup Parmesan cheese, grated

1/2 tsp. dried basil

2 eggs

12-15 lasagna noodles

8 oz. Mozarella Cheese

Prepare your favorite spaghetti sauce, or use 1 jar of prepared spaghetti sauce.

Cook the ground,onion and salt until browned.  Drain the fat.

In a bowl, combine the ricotta cheese, spinach, Parmesan cheese, eggs, 1/4 tsp. salt and basil together.

Set aside.

Cook the lasagna noodles according to package directions.  Drain.

Preheat the oven to 375 degrees.  Spray a 12x8 casserole dish with vegetable spray.

Pour 1 cup sauce on the bottom of the dish.

Lay a lasagna noodle on a flat surface and add about 2 Tbsp. of the Ricotta cheese mixture on the noodle.  Top with ground beef.  Roll the noodle up.  Place the roll upright with the cheese mixture showing.  Repeat with remaining noodles and filling.  Cover with remaining sauce, making sure to cover each roll.  Sprinkle the mozarella cheese on top and cook in the oven for 50-60 minutes. 

Let cool for 10 minutes before eating.  Serve with salad and french bread and ENJOY!!!

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Creamy Potato Salad

I remember one time my sister in law telling me how she thinks it is wrong to put pickles into a potato salad.  I have always put pickles in my potato salad and I thought what does she use instead?  When she shared  this recipe on her blog one day and I thought I had better give it a try to see if it is still good without the pickles.  We'll she has me now convinced that this recipe is better!  The secret ingredient: Bacon!  The only thing I do a little different is to add a little sugar to mine. (I like it a little sweeter).  I have since used this recipe for my potato salad.  I still will once in a while make my old potato salad with pickles, but for now my potato salad is pickle free!
Check out her cute blog at http://weekdaychef.blogspot.com/

CREAMY POTATO SALAD

13-15 small potatoes (I like yellow potatoes) peeled, cut and cooked.

8-10 hard boiled eggs chopped

4-5 celery stalks chopped

1 lb. bacon cooked and crumbled

1 1/2 cups mayonaise

3 Tbsp. mustard

1 Tbsp. sugar (add to taste, I like a little sweeter)

5-7 shakes of salad supreme seasoning (about 2 tsp.)

Cook your potatoes.  (Be careful not to over cook or they will turn mushy)

Chop your boiled eggs. (I save 1 or 2 for garnish) 

Hint: If you use older eggs, eggs that are getting close to the expiration date on the carton, they will

peel so much easier.)

While potatoes and eggs are cooking, fry the bacon and chop the celery.

In a large bowl combine the potatoes, bacon, celery and eggs.

In a smaller bowl, combine the mayonaise, mustard and sugar.

Combine with the potatoes.  Add the salad supreme and stir the ingredients together. 

Keep chilled in the refrigerator till ready to serve.

SUMMER HINT: DONT KEEP YOUR POTATO SALAD OUT OF THE FRIDGE FOR LONGER THEN A 1/2 HOUR.  IT IS BEST TO SERVE IT ON A BOWL OF ICE. 

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Reese's Peanut Butter Cup Cookies

I was thumbing through an old neighborhood cook book in my cupboard, and I saw this recipe for Reese's Peanut Butter Cup Cookies.  How could this not catch my eye!  First of all, I love peanut butter cookies and then add Reese's Peanut Butter Cups, oh yeah, this was one I had to try!  These didn't dissapoint and cooking them in the cup cake holders made them look like a Reese's Peanut Butter Cup!
Easy, cute and delicious, what more can I say!

-Robin

REESE'S PEANUT BUTTER CUP COOKIES

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter

3/4 tsp. baking soda

1/2 tsp. vanilla extract

1 egg

1 1/2 cups flour

1/2 tsp. salt

1 large bag Reese's miniature peanut butter cups

Mix together the butter, sugars and peanut butter.  Add the vanilla and egg. 

Blend well.  In a seperate bowl, combine the flour, salt and baking soda together. 

Stir in the flour mixture and mix well.

Preheat the oven to 375 degrees.

Line a cupcake pan with cupcake liners. 

Roll the dough into 1 inch balls and place in cupcake liners.

Bake for 8-10 minutes.

After removing from the oven, place a Reese's miniature in the middle of each cooki.

Let cool for 10 minutes.  Remove cookies from wrappers and ENJOY!

This will make 24 cookies.

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Cabbage Au Gratin

Let me tell you right off, the picture doesn't give this recipe justice!  I had a hard time taking a picture of this, but I want to tell you that this dish is absolutely DELICIOUS!  I know, cabbage, how can it be that great?  Well, it is!  I got this recipe from my mother in law over 30 years ago.  The first time I tasted this, I was dating my soon to be husband. She had cooked this for Sunday dinner.  I had never been a cabbage fan growing up, but when I tasted her cabbage augratin for the first time, I became one!  This is made with simple ingredients which reminds me of good old home cooking.  Please take my word for it, this is one you will want to try!

-Robin

CABBAGE AUGRATIN

5 cups cooked cabbage (1 large head)  I steamed mine till it was just starting to soften.

White sauce:

3 Tbsp. butter

3 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

2 cups milk

Crumb topping:

3 Tbsp. melted butter

1/2 cup-3/4 cup bread crumbs or cracker crumbs. (I used bread crumbs)

Place the cooked cabbage in greased casserole dish. (I used a 10x10x2, 2.5 liter casserole dish)

To make the sauce, melt the butter then add the flour a Tbsp. at a time and stir in.  Gradually add the milk stirring constantly.   Continue stirring until the sauce starts to thicken.  Add the salt and pepper.

Pour the white sauce over the cabbage.

Mix the bread crumbs and melted butter together, and sprinkle over the top of the cabbage.

Cook in a 350 degree oven for 30-45 minutes.

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Frito Bandtio Salad

I still remember the old commercial when I was growing up for Fritos Corn Chips.  Just the other day I was singing the song in the car, "Aye, Yi, Yi, Yii.  I am the Frito Bandito. I love Frito's Corn Chips, I Love them I do. I love Frito's Corn Chips, I take them from you!" Ok, that is sad that I remember that, but it goes to show you that good advertising songs can last a lifetime!
For those of you who are close to my age, you may remember that song, but the reason I brought that up was because it made me crave a Frito Salad.
This salad is always a hit at the family parties, and it is truly a meal in itself!  So delicous and easy to make, and yes, I love Frito Corn Chips!

-Robin

FRITO BANDITO SALAD

1 lb. hamburger

1 can olives, halved

1 head lettuce

2 tomatoes

2 cups shredded cheddar cheese

1 green pepper, chopped

4 green onions, chopped

1 bag Frito Corn Chips

1 bottle Catalina Dressing

Brown the hamburger and drain the grease.  Salt and pepper the hamburger to taste.

Mix together the lettuce, olives, tomatoes, pepper and onions in a salad bowl.  When ready to serve, toss in the hamburger, cheese and Fritos. (I lightly crush the Fritos). Add the Dressing right before serving.  (I don't add all of it at once, I usually keep adding the dressing till I get the coverage I want)

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