Lemon Chicken Skillet with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe
Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf. I love that this recipe uses so many lemons!
I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
Place each chicken breast half between two pieces of plastic wrap.
Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper.
Coat chicken breasts with flour mixture.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink.
Remove chicken from skillet.
Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
Return all of the chicken to the skillet, overlapping chicken breasts slightly.
Drizzle lemon juice over the chicken breasts.
Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.
Makes 6 servings.
You can find complete recipes of this Lemon Chicken Skillet in bhg.com
Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.
I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉
This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!
1 cup 2% milk
1/2 cup heavy whipping cream
1 1/2 cups cocoa powder
1 tablespoon granulated sugar
1 tablespoon milk chocolate, grated
1 14-oz can sweetened condensed milk
1/8 teaspoon vanilla extract
whipped cream for topping
ground cinnamon for topping
In a medium sauce pan, pour milk and heavy cream.
Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
In a large bowl, whisk together cocoa, sugar and milk chocolate.
Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined.
Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in individual mugs.
Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.
This easy vegan recipe for jambalaya is full of fresh produce and gets a spicy kick from fresh jalapeños! Ready in under an hour – the perfect healthy vegan recipe for busy weeknights. I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! Even now that I’m back to being an omnivore, this recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.
If I’m particularly hungry, I’ll throw in some portobello mushrooms or tofu to give it a bit more oomph, but for the most part I eat it just like you see it here. Full of tomatoes and cilantro (two of my favorite things in the universe) with a nice kick from the jalapeño and paprika.
3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
4 cups diced fresh tomatoes (you could also use whole cherry tomatoes – they’ll break down as it all cooks)
2 cups uncooked brown rice
4.5 cups vegetable stock
2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons hot sauce (I use Sriracha)
salt and pepper to taste
1.5 cups chopped cilantro, plus extra for garnish
Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
Add tomatoes and cook an additional minute or two to soften them up.
Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine.
Cover and bring mixture to a simmer.
Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
This Chocolate Mudslide Cake is loaded with chocolate, Kahlua and Bailey’s Irish Cream. The decadent chocolate cake is covered with a spiked buttercream and covered with ganache. You’d be surprised how easy this cake recipe is.
This past weekend I kicked my butt into gear and eased myself back into my workout routine.
I’ve been putting it off for weeks and I’m just realizing that summer is quickly approaching, as is our yearly summer lake trip. This sneaks up on me every year! It’s embarrassing how close the gym is to our house, I don’t even have to drive there. I’ve actually been doing really well with my eating lately, but I haven’t been tracking my points, so I started that again as well.
Part of what I’m trying to do is really limit my sweets. I’m trying to bake every other weekend instead of every weekend so that there are less temptations around. But then at night I’m scrolling through Instagram and my boyfriend starts talking about cookies and I find myself digging into his stash of peanut MnMs. I have to keep telling myself to fight the urge, but MnMs though!
Then there’s this Chocolate Mudslide Cake. All healthy eating habits go straight out the window when this cake is around. After I made my Chocolate Stout Cake, I knew there were more chocolate cakes in my future, and with booze of course.
For this mudslide cake, I swapped out the chocolate stout for Kahlua in the cake, I changed up the frosting to include a hint of coffee and a drop of Bailey’s Irish Cream and I’ve topped this cake off with some Bailey’s chocolate ganache. Technically you don’t need both liquors I suppose. You could use all Baileys or all Kahlua and call it a day.
The cake is definitely dense with a compact crumb. I find that most of my boozy desserts are that way. The chocolate flavor is a bit stronger because I use Hershey’s Special Dark sweetened cocoa powder. It is the BEST and my go-to cocoa powder when I want that intense chocolate flavor.
With the dense cake, you need a nice whipped chocolate frosting to go along with it. The key to getting the frosting to the right consistency is for it to be just slightly softened, maybe 30 minutes on the counter top, and then whip it for several minutes before adding the powdered sugar.
Then, you’ll whip it again for a few minutes after you’ve added all the liquid and dry ingredients. There’s plenty of frosting to go around here and that’s just the way I like it. In my Valentine’s Day Cake tutorial, I talked a bit of the useful tools for frosting cakes, although I can’t take original credit for that either. That’s all thanks to my bestie as well.
I’ve been wanting to master the drippy chocolate ganache on my cakes for SO long. I’ll tell you that the back side of this cake isn’t as pretty, but after a little practice, it totally works. My friend Lindsay has this great tutorial for how she does the drippy ganache and it totally works!
You just need to make sure the ganache is thin enough to drip easily. At first I thought my ganache was thin enough but after the first drip, I could tell it needed just a bit more liquid to thin it out. You can fix this by adding your liquid about one drop at a time.
For the cake :
1 cup Kahlua liquor
4 tablespoons light sour cream
2½ cups all-purpose flour, sifted
¾ cup Hershey’s Special dark chocolate cocoa powder, sifted
1½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, melted
¼ cup vegetable oil
2 cups granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
For the frosting :
2 tablespoons hot water
1 teaspoon instant espresso powder
2 cups (4 sticks) unsalted butter, softened
1 cup Hershey’s Special dark chocolate cocoa powder, sifted
8 cups powdered sugar
3 tablespoons Kahlua or Baileys
1 teaspoons vanilla extract
Pinch of salt
For the ganache :
6 ounces dark chocolate chips
2 to 3 tablespoons Kahlua or Baileys
For the cake:
Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco
and dust with cocoa powder to help easily release the cake after it is baked.
Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor
and set aside. In a medium-sized bowl, sift the flour and cocoa powder.
I usually sift my cocoa powder with a sieve instead of my actual sifter.
Add the baking powder and salt and set aside.
In a microwave-safe bowl, melt the butter.
Combine the melted butter in a large mixing bowl with oil and sugar.
Beat on medium speed for 3 minutes until light and fluffy.
Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one.
Add the vanilla extract together with the last egg.
Alternate adding the flour mixture and the Kahlua mixture.
First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture.
Repeat with remaining flour mixture and remaining liquid mixture.
Use a spatula to ensure the batter at the bottom of the bowl is well mixed.
Pour the batter in the greased & coated pans, dividing as evenly as possible.
Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake.
If the toothpick comes out clean, your cake is done.
Transfer to a wire rack to cool completely.
Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.
Tort the top of the cake but using a serrated knife to cut the dome off the cake.
You want a nice flat surface on top.
For the frosting:
Please note this is a large batch and requires a large bowl.
You might consider making this in two batches
In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.
Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally.
Beat until the butter looks light in color.
Sift the cocoa powder into a mixing bowl.
Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.
Add 2 cups of powdered sugar and mix on low speed until incorporated into butter.
Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1
tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated.
Increase speed to medium-high and beat for 3 minutes.
Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together.
Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
You will need to judge the consistency of your frosting.
You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.
For the ganache:
In a microwave-safe bowl, combine the dark chocolate chips with 1 tablespoon of the brewed espresso.
Microwave in 30 second increments, stirring each time until the chocolate is melted.
Remove from the microwave and add 1 tablespoon of Kahlua at a time, stirring until well mixed.
Use your judgment to test how thin the ganache needs to be in order to nicely drizzle down the sides of your cake.
You can slowly add additional Kahlua, just drops at a time as needed.
To assemble the cake:
Place a dollop of frosting on the bottom of the cake plate and place the bottom layer of cake on top.
The frosting will help prevent the cake from sliding.
In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag.
I also highly suggest to use a lazy Suzan to rotate the cake as you work.
Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center.
Gently spread the frosting with an offset spatula to fill in the gaps.
Given the amount of love and affection you, my dear friends, paid to the buffalo chicken rolls I baked last week, and given that creamy homemade macaroni and cheese is one of those dishes we’d all love to eat competitively at a state fair, I figured it wise to combine the two.
Now, I’ve done a lot of this sort of ‘if ‘X’ is great, and ‘Y’ is also fabulous…why not pair ‘em?!’ The minor problem that arises from this kind of query is that I’ve ended up alone in my kitchen dipping salty kettle cooked potato chips into peanut butter and slathering jam on top of grilled cheese sandwiches a time too many.
This one, though, well this is a good one. And it makes sense. Now, there are a few considerations I took before tossing the cheesy macaroni, buffalo chicken, and blue cheese together. First, though many people claim to love buffalo chicken and blue cheese, they may not actually love real crumbled blue cheese.
I find that lots of folks much prefer blue cheese dressing, which has hints of traditional blue pungency and bite, but is a world milder. I’d even bet that most folks wouldn’t notice if you swapped ranch dressing with the blue cheese in the cup where they’re dipping buffalo chicken tenders.
The point is this: blue cheese is fabulous and lovable, but it’s not universally beloved. I find that it’s a bit too potent to mix into the sauce for your mac and cheese, but is just lovely when crumbled into the hot dish. This way, while you’re chewing away on creamy mild macaroni, you get a burst of blue cheese every now and then. It’s a very nice change in taste and texture.
The second consideration: I don’t love the idea of blending the hot sauce too evenly into the creamy cheddar sauce that I’ve coated my macaroni with. Hot sauce is naturally bold, and its flavor will overpower all others while you’re eating. So just as I prefer crumbling blue cheese on top of the dish rather than mixing, I like to take a similar approach to the spicy chicken. I fold it ever so gently into the saucy macaroni.
Altogether, these simple recipe considerations make the flavors of the dish pop. The eating experience feels more satisfying because of the differences and uniqueness of each bite. Some forkfuls combine creamy macaroni with a hot kick of buffalo chicken, some are sprinkled with sharp blue cheese. Each great on their own, and even better together.
Here’s how to whip it up yourself:
Bring a pot of water to a boil, add about 5 cups dry elbow shaped macaroni, cook for about 8 minutes (or until softened to your liking), drain, and set aside.
A tip: Generally 3/4 cup dry pasta will yield 1 cup cooked.
While the pasta is cooking, make your cheese sauce.
Combine 1 cup cold milk with 1 tablespoon cornstarch in a small saucepan.
Whisk and bring to a boil. Reduce the heat to a simmer, stir in 1 tablespoon butter until smooth, and then add 3/4 cup grated extra sharp cheddar cheese.
Stir until the mixture is well blended and silky smooth.
Pour the cheese sauce over the cooked macaroni and stir to combine.
In a separate bowl, stir together hot cooked chicken (diced into bite sized pieces) and 1/2 – 2/3 cup hot buffalo wing sauce. I recommend Frank’s Red Hot brand.
This is a perfect dish to use leftover cooked chicken, but if you need to cook some: Place 1 lb of chicken breasts in a pot, fill it with enough water just to cover the chicken, set it on the stovetop over high heat and bring to a boil. Reduce the heat to medium and simmer for 15 minutes, or until the chicken is opaque and cooked through.
To test for doneness, you can pull one of the chicken breasts out of the water, slice into it and check to be sure the inside is no longer pink. Then, drain the chicken and let it cool enough so you can handle it and cut it into chunks.
8 ounces dry elbow macaroni (enough for 4 cups cooked)
1 pound boneless skinless chicken breast
1 cup 1% milk
1 tablespoon cornstarch
1 tablespoon butter
3 ounces extra sharp cheddar cheese (¾ cup)
2 ounces crumbled blue cheese (½ cup)
½ – ⅔ cup hot buffalo wing sauce (I like Frank’s Red Hot)
Poach the chicken: Place the breasts in a large saucepan or dutch oven, in a single layer, and fill with just enough cold water to cover the chicken by 1 inch.
Bring the water to a boil over medium-high heat then reduce the heat to low, cover, and simmer for about 15 minutes depending on how thick the breasts are (check the chicken after 10 minutes).
When done, the breasts should be completely opaque on the outside and register 165 degrees on meat thermometer.
Cut through the center of one to check doneness so that you don’t accidentally remove all the chicken too soon.
Transfer the chicken to a cutting board and let cool slightly until before shredding with two forks. Once shredded, stir in the hot sauce, adding as much or as little as you like depending on your spice preference.
Cook the elbow macaroni according to package directions.
While the macaroni cooks, make the cheese sauce: In a small saucepan, whisk together the milk and cornstarch.
Bring to a boil, then reduce the heat slightly to a simmer. Stir in the butter.
When the sauce is thick enough to coat the back of a spoon,
add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.
You can find complete recipes of this Healthy Buffalo Chicken Macaroni and Blue Cheese in andiemitchell.com
Kielbasa, Pepper, Onion and Potato Hash is an easy to make, healthy and delicious meal that comes together in just 15 minutes, featuring tons of fresh veggies and lean turkey kielbasa.
This is a down home, simple, inexpensive, delicious meal that I love to make. Whenever I see the turkey kielbasa go on sale, I stock up so I can make this for the fam. With just four main ingredients, it is a no frills kind of recipe that is perfect for busy weeknights or those nights when Momma just don’t feel like cookin’.
I started buying the turkey kielbasa and smoked sausage (as opposed to pork or beef) a couple of years ago when I decided to try to start eating and cooking a little healthier post-baby. Well there was this one night that my husband saw that the package on the counter said turkey.
He started protesting the fact that I was using turkey sausage instead of beef, but I assured him that it was the kind I’ve always bought and that we, as a family, have all always liked it just fine. However, to appease him and his beef-driven mind, I told him I’d buy beef next time.
So I did. And you know what? I’ll never buy it again. The beef was way too greasy for our liking and was really mushy and unappetizing as a whole. He admitted I was right. Woot woot. Momma knows what she’s talking about in the kitchen.
1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
3 small or 2 large potatoes, peeled and diced
salt and pepper
In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat.
Add the potatoes to the skillet and season with salt and pepper.
Fry until golden brown and cooked through, around 8-10 minutes,
stirring a few times to ensure even browning.
In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat.
Remove the kielbasa from the pan and set aside.
Add the peppers and onions to the skillet and season with a pinch of salt and pepper.
Cook for 5 minutes, or until softened, stirring occasionally.
Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.
Serve nice and hot!
I use two skillets to make this recipe. I used to make it in one, but something always came out wrong.
I’ve learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they’re added to the other ingredients right before serving.
You can find complete recipes of this Kielbasa, Pepper, Onion and Potato Hash in thetwobiteclub.com
I totally fell in love with Olaf from Frozen – and the song “In Summer” is one of my favorites. Unfortunately, we all know the reality of an Olaf in the summer! Today, happily, it is still 80 degrees out, but my mind is on the holiday’s so I decided to make my own Olaf in the summer treat with this Melted Snowman Chocolate Bark!
This Melted Snowman Chocolate Bark is incredibly easy to make and would be a great activity to do with kids. The bark is also a nice alternative for Christmas Cookie Swaps! Play around with different types of candy and just have fun with it!
White Melting Chocolate
Mini Reese’s Peanut Butter Cups
Wilton Candy Eyes
Orange Jimmies (I got mixed rainbow jimmies and just picked them out)
Red Hot Candy
Silicon baking mat or wax paper
Line a cookie tray with either a silicon baking mat or wax paper
Melt chocolate according to the directions on the package
Cut the bottom portion of the peanut butter cups off and put them back together, but slightly off alignment (this gives it the “hat” look)
Pour chocolate on to baking mat and spread out using a spatula
Place all of the “snowman” parts on top of the chocolate
Place in refrigerator for 10 minutes to set
Carefully break into pieces. (I used a knife to “guide” the breaks)
Possible garnishes: whipped cream, chocolate sauce, hot fudge, shaved chocolate curls, chopped nuts, caramel sauce, sprinkles
Place the chocolate, sugar, cocoa powder, instant coffee granules, and 1 cup milk in a small sauce pot. Warm over medium heat and stir until the chocolate has melted into the milk. Once smooth, remove from heat. Do not let the mixture boil.
Pour the chocolate mixture into a blender. Add the remaining milk to the blender, along with the vanilla extract and ice. Cover and blend until very smooth.
Pour into glasses and add whipped cream and garnishes if desired!
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I don’t know about you, but there isn’t much more frustrating to me than having a long wait at a restaurant! Maybe it is because I am typically disappointed by restaurants and wish that I would have just made something of my own at home. I guess that is the food blogger in me 😉
When it comes to holidays, especially Valentine’s Day and Mother’s Day, it is that much worse!! I have first-hand knowledge of the long hours, rude people and overall frustration that restaurant employees go through during these holidays (since hubby runs one), so I just can’t bring myself to go to a restaurant during those times!! Besides the fact that he is working crazy long hours every Valentine’s and Mother’s Day!!
Well if you are anything like me and would rather enjoy your Valentine’s Day at home with a yummy meal that will taste like it was made in a restaurant without actually having to go to one, give my Creamy Garlic Spinach Chicken Pasta at try!!
Full disclosure, my Creamy Garlic Spinach Chicken Pasta is a bit more indulgent that most recipes that you will find on my blog, but it is a special day and you and your Valentine deserve it!! It is still sooooo much better for you than most anything you are going to get in a restaurant 😉
My Creamy Garlic Spinach Chicken Pasta starts with this new whole wheat pasta that I found with quinoa, amaranth, millet, sorghum and teff that I wanted to try out (uber healthy and yummy) Then you add lean boneless skinless chicken breasts, onion, garlic, lots of fresh spinach (all nice and healthy, right?).
Then the healthy train comes to a screeching halt!! To make this pasta dish nice and creamy, all of those healthy ingredients are swimming in a sauce made with garlic herb cream cheese 😛 Top it off with some yummy parmesan cheese and crushed red pepper flakes (if you like…totally optional)!!
12 oz. (1 box) of whole wheat penne pasta
10 oz. fresh spinach, coarsely chopped
1 tbsp. extra virgin olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 large, yellow onion, chopped
3-4 cloves garlic, minced or pressed
½ cup garlic and herb cream cheese
⅓ cup grated parmesan cheese
1 tsp. crushed red pepper flake, more or less depending on your preference
sea salt and fresh cracked pepper, to taste.
Cook pasta according to package directions, reserving one cup of starching cooking water.
Drain and return to hot pot, add chopped spinach, cover and set aside to let spinach wilt.
Heat olive oil over medium-high heat in a large skillet.
Once hot, add chicken to the skillet and sauté for approximately 5 minutes, or until chicken is cooked through.
Add onion and garlic to the pan and saute for 2-3 minutes or until the onion has softened and beginning to turn translucent.
Add cream cheese and reserved cooking water to chicken.
Stir to combine and melt cream cheese.
Add chicken/cream cheese mixture to pot with pasta and spinach.
Add parmesan, crushed red pepper (if using), salt and pepper. Stir to combine.
Serve with additional parmesan cheese and red pepper flakes for garnish.
A simple green salad and warm whole wheat bread would be lovely with this pasta!!
You can find complete recipes of this Creamy Garlic Spinach Chicken Pasta in beckysbestbites.com