Caesar chicken

1. I had saved this recipe from a while ago and while I was grocery shopping yesterday I bought the chicken ,croutons and Caesar dressing( I bought lite Caesar) so after reading the recipe I knew I had to add some ingredient to make it creamy,  FYI I added 1 tsp. Mayonnaise using a whisk to my 1/2 cup lite Caesar dressing and it made it just perfect) .
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4. Fresh green beans, tomato, cucumber and sweet onion with oil and vinegar to complement this meal.  It was delicious!
5. ****The recipe below is from all recipes.com and I made half of this recipe.

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• 1/2 cup Caesar salad croutons, crushed

• 1/2 cup grated Parmesan cheese

• 1 tablespoon butter, melted

  
  

  Crush croutons, add cheese and melted butter in a medium storage bag..  Set aside.

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  4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1 cup creamy Caesar salad dressing

• 1/3 cup sour cream

• 1 tablespoon all purpose flour

• chopped fresh parsley to taste for garnish

  
  

  If chicken breasts are thick using a mallet pound until desired thickness.

  
  

  Whisk dressing , sour cream and flour together.

  
  

  Coat chicken with dressing mix and place in a sprayed baking dish.

  
  

  Top with crushed croutons and bake in 375° oven uncovered for approximately 25 to 30 minutes depending on thickness of chicken and topping of chicken is browned..  **** chicken should not be pink inside.

  
  

  Note:  if your chicken breasts are larger it may take longer to bake.  *** my chicken breasts are usually pounded thin.

  
  

  An instant read thermometer inserted in center should read 165°.

Adapted from All recipes 

Peanut butter Pretzel crust chocolate pie

This pie was made with a store bought pretzel crust to save time and fewer steps to make a quicker dessert.

ENJOY!

• 1cup finely crushed mini pretzels (about 3 cups) 
• 1/4cup packed brown sugar 
• 1/2cup butter, melted 

Filling

• 1box (6-serving size) chocolate instant pudding and pie filling mix 
• 2cups cold milk 
• 3/4cup creamy peanut butter 

Topping

• 1 1/2cups (from 8-oz container) Cool Whip frozen whipped topping, thawed 
• 1tablespoon creamy peanut butter 
• 1tablespoon chocolate-flavor syrup 
• 3/4cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

1

Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.

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In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.

3

In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.

4

Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Adapted from Betty Crocker 

Peach sauce or pie filling

PEACH PIE

3 cups sliced yellow peaches skin removed 

1 cup granulated sugar

1 cup water

1/3 cup cornstarch 

1T butter

1 tsp. Vanilla extract

1/4 tsp. Cinnamon ( add more if needed)

1 package refrigerated pie crust

In a medium saucepan place sugar, water and cornstarch. Stir well so sugar is incorporated .  Heat on medium heat while whisking until it comes to a full boil.  Allow to boil for approximately 10 minutes. It’ll be bubbling,

 Add sliced peaches and cook another 3 to 5 minutes.  Remove from heat add butter and cinnamon while stirring .  

Note:***I used a whisk to stir while it thickened.  Cool completely and store in refrigerator or freezer or use for cobblers , peach pie or topping for ice cream.

Follow instructions on the box of pie crust for fruit pie. Make sure to prick edges before baking.  Instead of a double crust I made a lattice design which was a nice change.  Sprinkle with cinnamon or cinnamon sugar on top as I did.  A nice touch!  Enjoy!

Bake it at 375° for approximately 50 minutes.  Cover edges as not to brown.  I did not and it browned a little more than my usual pie does but it was not burnt,

So yummy!

One jar Pickled Red Beets

If you seek you will find.

I wanted an easy recipe for pickled beets that I had bought at the Farmers Market.

Thank you google! 

This recipe made one jar.

Note: the jar would have been filled completely if I did not eat some beets while warm.

4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)

Note:***I boiled my beets until fork went through skin easily.  Cooled , peeled and sliced them.

1 cup cider vinegar

1 cup water

1/3 cup granulated sugar

1 teaspoon kosher salt

1/4 teaspoon (dry) ground mustard

5 whole black peppercorns

Note: ***I did not use any peppercorns 

***my adaptation 

Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.

Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.

Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

Adapted from Bellyfull

Cherry crumble

I had bought a large jar of Morello cherries in syrup from Aldi and today was a good time to find a recipe that they could be used.  Simple recipe and I’ll serve it with vanilla ice cream.  yummy!

Enjoy!

FILLING

• ▢ 1 24 oz jar tart pitted cherries in syrup
• ▢ 2 Tbsp. cornstarch
• ▢ 2 Tbsp. water
• ▢ ¼ tsp. ground cinnamon
• ▢ 1 tsp. vanilla

CRUMBLE TOPPING

• ▢ 1 stick butter chilled and cubed
• ▢ ½ cup granulated sugar
• ▢ 1 cup all purpose flour
• ▢ ½ tsp. cornstarch
• ▢ 1 tsp. baking powder
• ▢ ¼ tsp. salt
• ▢ dusting of ground cinnamon

CHERRY FILLING

• Pour the jar of cherries including syrup into a saucepan. Heat on medium until bubbly.
• Mix the cornstarch with water in a small bowl until creamy. Pour into cherries and stir over heat.
• Add cinnamon and vanilla. Stir frequently for 5 minutes until thickened, then turn off heat.
• Pour the cherry filling into a 9" pie plate.
  
  
  
  
  
  
  
  
  
  

CRUMBLE TOPPING

• Preheat oven to 350 degrees.
• Cut a stick of chilled butter into cubes.
• In a separate mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt together.
• Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly. 
• Using your hands, mix together to form the crumble. Sprinkle it over the cherries in the pie plate. Make sure to use it all.
  
  
  
  
  
  
  
  
  
  
• Sprinkle the topping with a dusting of cinnamon.
• Bake at 350 degrees for 45 minutes until crust is golden brown and cherries are bubbling.

Adapted from Quiche in my grits