French onion chicken meatball's

This is my take on a recipe I recently saw in a magazine.

French onion chicken balls.

  The weather was terrible today so I didn’t get out to get some Gruyère cheese to make this recipe as shown below.  I did however use all the ingredients except Gruyère to make the chicken balls.

Mix all above ingredients gently through ground chicken.

Heat olive oil and with moistened with water hands 

Shape as closely to a ball as possible and place in heated oil.

Fry on medium heat until browned on all sides for several minutes.  Add sauce and cook on low heat until tender. Sauce will thicken slightly.  About 30 minutes.

I served over buttered noodles but I suggest crusty rolls if you have the Gruyère cheese.

Enjoy!

• 2 T olive oil
• 1 large onion caramelized( i cooked the onions earlier and cooled them completely before adding them to chicken) set aside.
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• 1 lb. Ground chicken
• 2 cloves, minced garlic
• 1/4 cup of regular breadcrumbs
• 1/2 cup 

  shredded Gruyère***

• 1/2 Parmesan cheese

• 2 Tbsp. 

  freshly chopped parsley) I used dried)

• 2 

  cloves garlic, minced

• 1 tsp. 

   salt

• Freshly ground black pepper

• Top chicken balls with Gruyère cheese( optional)***

FOR THE SAUCE

• 4 T Olive oil
• 1 medium onion sliced thin
• 1cup hot water 
• 1tsp. Better than bouillon 
• 1tsp. Flour 
• Pinch salt and pepper
• 1cup Gruyere shredded for topping 
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Slow cooker cheesy chicken

 

Day 2 new recipe 

2 large boneless chicken breasts 

1 tsp. Garlic powder 

1 tsp. Basil

1tsp. Paprika (optional)

Salt and pepper

1 jar marinara sauce (I use Rao)

1cup half and half

I cup cheese blend

1 cup parmesean cheese 

1. Place the seasoned chicken in the bottom of your slow cooker.
2. Mix marinara sauce and half and half 
3. Pour the marinara sauce over the chicken, ensuring it’s fully coated.

Cover and cook on low heat for approximately 4 hours. High for approximately 3 hours. Make sure chicken has an internal temperature of 165° F. Chicken should be fork tender.

I am serving this delicious dish with polenta and a salad. Enjoy.

1. Once the chicken is cooked, sprinkle the shredded mozzarella and Parmesan cheese over the top.
2. Cover the slow cooker and cook for an additional 5 to 10 minutes or until the cheese iis melted and bubbly.

I served ours over Polenta and our side was a small salad.

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Honey chipotle Riblets

NOTE: 

Hi, my adapted recipe has the chipotle eliminated. I don’t care for it but recipe is posted as it is called for.

I also used pork cut into pieces for my riblets.

Also to give it a kick I added 2 T spicy bbq sauce.

 

Oats and stuff cookies

I love these little bites of goodness.  I make them often just because they are so good and I don’t feel guilty grabbing several.

A good day to bake!

1 cup oats 

Pinch salt

1/2 tsp. Cinnamon

1 T soft peanut butter

2 ripe bananas smashed

1/4 cup semi sweet chocolate chips

1/4 cup dried cranberries 

Bake 400° for 20 minutes 

Mine were dark on the bottom which I don’t mind.  If you do adjust oven by about 5 minutes,

Placed smashed bananas in a deep bowl. Add softened peanut butter. Stir with a large spoon to blend.  Add oats and cinnamon. Stir. Add semi sweet chocolate chips and dried cranberries.  Stir to combine. Using a meatball type scooper place each scoop on parchment paper as illustrated below. 

Bake as directed.  Yummy!

A great snack !

Enjoy!

Strawberry roll- up cake

Simple and Lucious 

 1-Angel food cake mix

Large cookie sheet 

Mix according to directions

Bake approximately 20 to 25 minutes.  Remove from oven.  Cool 10 minutes.  After 10 minutes refrigerate at least 30 minutes.  With a sharp knife gently go around pan to loosen edges.

With a spatula gently lift edge and continue to remove from

Pan.  I placed the cake on silpad and topped with 1- large can strawberry pie filling and roll starting at smallest end of cake.

NOTE: you can use any fruit pie filling or even pudding.

Chocolate would be delicious!!!

TOPPING

1- pint heavy cream 

4 T powdered sugar 

1-tsp. Vanilla 

I-pkg. unflavored gelatin (2 tablespoons) the gelatin will help stabilize ) you can also use 2-T vanilla instant pudding instead of gelatin) 

The cream might Slightly taste like vanilla)

It will

Also help The whipping cream will stay longer .

Refrigerate until serving.  The longer it refrigerates the better it’ll be to slice.