Mediterranean Chicken

So, decided to try out this Delicious Recipe.

Bonus, easy to clean dishes. :)

Plus, Taylor loves Olives and Artichoke Hearts.

Bonus Bonus

Colorful and Healthy!

INGREDIENTS

2 Tbs Olive Oil

Salt and Pepper

4 Chicken Breasts

2 Shallots (or onions-small)

6 cloves Garlic, minced

1 C Chicken Broth

1 Tbs White Wine Vinegar

2 Roma Tomatos, cubed

1 pkg. Frozen Artichoke Hearts, thawed

1 C pitted Kalamata Olives

1 C pitted Green Olives

2 Tbs Oregano, divided

STEP 1

Pre-Heat oven to 375 degrees.

Heat Olive Oil in large skillet over Medium-High Heat

Cook Chicken for 5 minutes on each side.

STEP 2

Remove Chicken Breasts and place in a 9x13 cooking pan

Sautee Garlic and Shallots(Onions) for 3-4 minutes

STEP 3

Pour in Chicken Broth and add White Wine Vinegar

Mix with Garlic/Shallot mixture and scrape off the brown bits on the bottom.

Add in Tomatoes, Artichoke Hearts, Kalamata and Green olives and 1 Tbs Oregano

Simmer/Sautee for 3-4 minutes

STEP 4

Pour into Pan with Chicken Breasts

Cook for 30 minutes

Sprinkle with remaining Oregano and Serve

ENJOY

Adapted from: SouthernBoy Dishes

S'Mores Bars

Anyone else ready for summer?

I am!

It's still a little chilly for camping where I'm from,

but on of my favorite summer treats is a S'mores.

So why not enjoy this while waiting for summer! :D

INGREDIENTS

1/2 C Butter, room temperature

1/4 C Brown Sugar

1/2 C Sugar

1 Egg

1 tsp Vanilla

1 1/3 C Flour

3/4 C Graham Cracker Crumbs

1 tsp Baking Powder

1/4 tsp Salt

2 King-Sized Milk Chocolate Bars (the biggest they sale)

1 1/2 C Marshmallow Fluff

STEP 1

Preheat oven to 350 degrees F

Grease a 9x9 pan

STEP 2

Make Your Crust:

In a large bowl

Cream together Butter, Brown Sugar, Sugar, Egg, and Vanilla

STEP 3

In a medium bowl mix together Flour, Graham Cracker Crumbs, Baking Powder, and Salt

STEP 4

Layer it Up:

Take half of your crust and press it on the bottom of your greased pan.

Layer on the Chocolate

Layer on the Marshmallow Fluff 

followed by the rest of your Graham Cracker Crust

STEP 5

Bake 30-35 minutes, or until golden.

Mine is slightly over cooked, so do it less golden then mine. ;)

Marshmallow may ooze.

ENJOY!

From: Rachel Shultz

Maple Dijon Chicken

Maple Syrup, with Dijon Mustard, on Chicken?

That sounds weird you say?

It's SO good. :)

You seriously have to try it, it's such a delicious explosion in your mouth.

I love this recipe because it was easy to prepare and then I had plenty of time

to start on dessert, shower, and make a salad while it cooked. :)

INGREDIENTS

4  boneless, skinless Chicken Breasts

1/2 cup Dijon Mustard

1/4 cup Maple Syrup

1 Tbs Red Wine Vinegar

Salt & Pepper

Rosemary

STEP 1

Preheat oven to 425 degrees.

In a small bowl, mix together Dijon Mustard, Maple Syrup, and Red Wine Vinegar.

STEP 2

Place Chicken Breasts in greased 9x13 pan.

Season with salt, and Lots of Pepper.

Pour Mustard mixture over chicken.

Make sure it coats each Breast

STEP 3

Put in oven and bake 30-40 minutes

Season with Rosemary as soon as you take it out of the oven.

ENJOY!

(but seriously)

Adapted From: Inspired Dreamer

Cache Valley in the Rain

I just thought this was so funny. I Bison living amongst Cows. Who owns a Bison?!?

Key Lime Pie Bars

The weather is warming up, kind of.

Okay, I just was in some serious need of a sweet citrusy yummy creamy treat.

Also a lot more simple then I expected.

But, I'm kind of a lazy cook, so that's perfect.

KEY LIME PIE BARS

INGREDIENTS

CRUST

1 1/2 C crushed Graham Crackers

2 Tbs Sugar

1/3 C Butter, melted

FILLING

3 C Sweetened Condensed Milk

1/2 C Sour Cream

3/4 C Key Lime Juice

1 Tbs grated Lime Zest (about one lime)

STEP 1

Make the Crust:

Heat oven to 350 degrees.

In a small bowl: combine Graham Cracker and Sugar. 

Add Butter and blend well. Press onto the bottom of a nine-inch pan.

Bake for 8 minutes. Cool.

STEP 2

Make the Filling:

Heat oven to 350 degrees.

In a medium bowl: combine Condensed Milk, Sour Cream, Lime Juice, and Rind.

Mix well. Pour onto Graham Cracker Crust

STEP 3

Bake in Oven for 5-8 minutes. Do Not Brown!

Chill completely before serving.

Cut into bars, and top with a strawberry and whipped cream if desired!

Loves!

Adapted from: http://www.mybakingaddiction.com/key-lime-pie-bars/

Edible Egg-less Chocolate Chip Cookie Dough

Okay, so Taylor left on a little work trip, which happened to go over a weekend.

I always just want to eat sugar, and cookies, and all of that 

when I don't have him to persuade me not to. :P

I was going to make brownies but I didn't have enough cocoa

I was going to make cookies but I didn't have eggs.

I really didn't want to go to the store, but I also really wanted a yummy homemade treat.

So.... that's when I remembered this egg-less cookie dough craze I have seen 

floating around Pinterest. So I thought hey, perfect!

And it was.... :)

INGREDIENTS

1 stick Butter, softened

3/4 C packed Brown Sugar

2 tsp Vanilla

1/2 tsp Salt

1 C Flour

2 Tbs Milk

3/4-1 C Chocolate Chips (depending on preference)

STEP 1

In a mixer: cream together Butter and Brown Sugar

Add in Vanilla and Salt

STEP 2

Add in flour(will be crumbly)

Add in Milk.

STEP 3

Fold in Chocolate Chips

ENJOY!!!

Remember, you still need to refrigerate or freeze the leftovers. :)

Recipe Adapted From: http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/

Homemade Layered Yellow Cake with Chocolate Buttercream Frosting

It has been too long...

But, I got out cooking again, and I was especially enjoying the new mixer I got for my birthday!

Well, tomorrow is my brothers birthday. A whole quarter century old!

Well, I made him a cake since the family decided to stop in Logan instead of meeting in Layton.

I made his request Yellow Cake with Chocolate Frosting.

It turned out really really yummy, and it was actually really easy!

It was also my first homemade cake, and also my first layered cake.

Yellow Cake

INGREDIENTS

1 C Butter

1 1/2 C White Sugar

8 Egg Yolks

3/4 C Milk

1 1/2 tsp Vanilla Extract

2 C Cake Flour

2 tsp Baking Powder

1/2 tsp Salt

Okay, if you don't have cake flour like I don't. Take out 4 tablespoons of the normal flour and add in 4 tablespoons of Cornstarch. (replace 2 tablespoons flour with cornstarch per cup.)

STEP 1

Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans

In a bowl mix together flour, baking powder, and salt. Set Aside

STEP 2

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg yolks ONE AT A TIME

Then Stir in the Vanilla

STEP 3

Beat in the flour and mixture and milk alternately

mix until just barely incorporated.

Pour batter into pans

STEP 4

Bake in oven for 25-30 minutes

As I learned, you stop when the top springs back when lightly tapped.

Cool for about 15 minutes before turning onto cooling racks.

Chocolate Buttercream Frosting

INGREDIENTS

3 Sticks Butter, at room temperature

1/2 C Unsweetened Cocoa Powder

8 C Powdered Sugar (confectioners' sugar)

1/2 C Milk (more if needed)

2 tsp Vanilla Extract

STEP 1

Using an electric mixer, beat the Butter and Unsweetened Cocoa Powder until smooth.

STEP 2

Gradually beat in 2 cups of Powdered Sugar until blended.

Gradually beat in Milk and Vanilla until well blended.

STEP 3

Gradually beat in remaining 6 cups of Powdered Sugar.

STEP 4

If desired for spreading add in more milk 1 teaspoon at a time until desired consistency.

Assembly

Place Bottom layer on plate, or serving dish. Spread about 1/2 C frosting evenly over the layer.

Place on the top later and frost the top and sides with remaining frosting.

And then I went Cray-Cray with the sprinkles. 

Enjoy!!!!!