Monthly Archives: March 2013

Smothered Chicken

 

Yesterday  I came across this fantastic recipe for smothered chicken.

I cut down on the butter and added more chicken, to make it a little healthier (because I am officially on a wedding diet), and overall it was delicious.

 

I will definitely be keeping this one in the regular rotation!!

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Here is the recipe:

 

Ingredients

 

  • 3.5 pounds boneless skinless chicken breasts (I cut most of these in half because they were so monstrous. We ended up with a total of nine servings worth of chicken)
  • 2 tablespoons unsalted butter
  • 1/4 sweet onion, finely diced
  • 4-6 cloves of garlic (depends on the size)
  • 1 bag baby spinach
  • 4 ounces cream cheese
  • 1/4 cup parmesan cheese
  • 8 ounces sliced mushrooms
  • 2 plum tomatoes (next time I will either omit the tomatoes — to much liquid — or use sundried tomatoes)
  • 4 ounces mozzarella cheese

 

 

 

 

Directions

  1. Preheat oven to 350 degrees.  Spray a casserole dish with cooking spray to make cleanup easier.
  2. Trim fat off chicken and season based on your preferences (I used garlic powder, pepper, paprika, red pepper flake, and little seasoning salt).
  3. Bake chicken for 24 minutes
  4. Melt butter in saute pan over medium-low heat.  Add onion and saute until translucent.  Add half the garlic and saute for 2 minutes.
  5. Add spinach and cook until wilted.
  6. Reduce heat to low and add cream cheese and parmesan cheese.
  7. In a separate pan, over medium heat, melt butter.  Add mushrooms and saute until most of the liquid is gone.  Add the rest of the garlic and salt and pepper to taste.
  8. Remove chicken from oven, turn each chicken breast over, and then top with mushrooms, tomatoes, spinach and cheese mixture, and mozzarella cheese
  9. Return chicken to the oven and bake for another 20 minutes.

 

 

 

 

 


I served these with baked french fries (one of Ryan’s favorites!)

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And for the rest of you on a health kick, here is the nutritional information.  (I ended up getting nine pieces of chicken once I cut the chicken breast into normal sized pieces)

  • Calories – 333
  • Fat – 11
  • Carbs – 3
  • Protien – 44

 

 

 

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Red Velvet Brownies the Recipe

Public Service Announcement: Please make sure that you have several other people in the house when you make these brownies.  Otherwise there will be nothing stopping you from eating the entire pan of brownies.  They are AMAZING.

The original recipe comes from Newleyweds and can be found here. Follow the recipe exactly because the recipe is perfect! I made a few tweaks because I was short on a couple of things, but I highly recommend not changing the recipe in the slightest.  

Here is a copy of the recipe (with the tweaks that I used) – but in the spirt of full disclosure this is NOT my recipe.  I changed it a bit because I change everything, but if you want the original source go here.

Ingredients:

  • 1 cup  unsalted butter (two sticks), at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups brown sugar
  • 4 large eggs, at room temperature
  • 1/2 container red food coloring
  • 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 6 tbsp unsweetened cocoa powder
  • 1/2 tsp salt

Directions:

  1. Preheat the oven to 350 degrees F.  Spray a 9 X 13 clear glass baking pan with Pam.
  2. In a stand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. 
  3. Add eggs one at a time, mixing well after each addition, then stir in food coloring and milk.  I used half of a container of food coloring  (way less than what the recipe called for) and it was seriously deficient.  The brownies still tasted AMAZING, but they did not look as wonderful as the original recipe.
  4. Mix flour, cocoa and salt in a separate bowl. 
  5. Slowly add in the flour mixture.
  6. Remove the bowl from the mixer and stir up the batter with a rubber spatula to ensure the flour is incorporated.  
  7. Pour the batter into the prepared pan and bake for 35 minutes. 

I know you are not supposed to, but I cut and ate these and ate a brownie right out of the oven. And then I ate a second.

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I told Ryan that next time I am going to add chocolate chips or maybe marshmallows to the recipe.  But now I am thinking that maybe I won’t.  Instead I  am trying to figure out the next time that I will make these wonderful brownies, and where I can buy red food coloring in bulk!

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