Chicken and Apples in Honey Mustard Sauce Recipe

Chicken and Apples in Honey Mustard Sauce Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe. That variety of apple simply does not cook well.

Ingredients

• 1/2 cup apple cider
• 1 1/2 teaspoons cornstarch
• Salt
• Freshly ground black pepper
• 1 Tbsp honey
• 2 Tbsp Dijon mustard
• 1/2 cup flour, for dredging
• 1 pound boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
• 1/2 cup chicken broth
• Fresh parsley for garnish

Method

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Salt the chicken well and dust in flour. Shake off the excess.
3 In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.
4 Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
5 With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over chicken and apples and sprinkle with parsley. Serve with rice or noodles.

From here.

White Chocolate Orange Dream Cookies

White Chocolate Orange Dream Cookies- indfldmom

1 cup butter- soft

2/3 cup light brown sugar packed

½ cup sugar

1 lg egg

1 tablespoon grated orange zest

2 tablespoon orange extract

2 ½ cups all purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 pkg white chocolate chips

Beat 1^st 3 ingredients until creamy. Gradually add in the rest except for the chips. Mix well then stir in chips. Drop by tablespoon onto UNGREASED cookie sheets and bake @ 350* for 10 to 12 minutes.

 

http://servedupwithlove.blogspot.com/2011/10/white-chocolate-orange-dream-cookies.html

Slow Cooker Chicken Caesar Sandwiches

Slow Cooker Chicken Caesar Sandwiches~*~Sandy~*~
adapted from Betty Crocker 

2 pounds boneless skinless chicken thighs
1 bottle of your favorite Caesar Dressing
1/2 cup shredded Parmesan cheese (or to taste)
1/4 cup fresh chopped parsley
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 french hamburger buns or buns of your choice (about 2 1/2 inch)

1.  Place chicken in a 3-4 quart slow cooker, cover and cook on low heat for 6-7 hours.
2.  Remove chicken from cooker using a slotted spoon.  Place on a cutting board and pull chicken into shreds.
3.  Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30-35 minutes or until mixture is hot.  
4.  Spoon 1/4 cup mixture onto lettuce in each bun and serve! 

 I could not for the life of me find a packet of Caesar Dressing Mix, so I opted for a bottle of dressing and it turned out great.  So I listed both options.

OP?s notes: I used Brianna's Asiago Caesar) OR 1 (10 oz) can cream of chicken soup plus one packet Caesar Dressing mix.   I only used about 3/4 of the bottle of dressing.
Sandy’s notes: I also used Brianna’s Asiago Caesar dressing, it’s fabulous. I only needed about a half bottle. Just enough to coat the meat.

Hungarian Goulash

Hungarian Goulash

2 lbs beef stew meat, browned in a little bit of oil
1 large onion, sliced
14.5 oz can beef broth
6 oz can tomato paste
2 cloves garlic, chopped
1 T worcestershire sauce
1 T paprika
1 t salt
1/2 t pepper

* 1/2 c. cold water + 3 T flour, mix together and add the last hour of cooking to thicken the sauce

Combine all ingredients except the water+flour in the slowcooker, cook on LOW 8 hours. Serve over egg noodles.

To freeze, brown the meat and combine it and the rest of the ingredients in a freezer ziplock bag.

Schezuan Noodle in Spicy Beef Sauce

Schezuan Noodle in Spicy Beef Sauce

Combine the following in the crock pot:

1 pound ground beef or ground turkey
1.5 cups chopped onions
2 teaspoons minced garlic
1.5 teaspoon minced fresh ginger
1 teaspoon crushed red pepper (alter this if a spice weiny) 
2 tablespoon sesame oil
2 tablespoon cornstarch
3/4 cup beef broth
2 tablespoon hoisin sauce (found in asian aisle)
3 tablespoons La Choy soy sauce

Stir it all up. I let it cook on low all day (6 or 7 hours). When finished, serve over vermicelli noodles and top with sliced green onions. 

Based on this Food.com recipe.

Tomato-Olive Stuffing

Tomato-Olive StuffingEveryday Food (November 2011)Subscribe to Everyday Food
Serves 8
Active Time: 35 minutes
Total Time: 1 hour
INGREDIENTS

• 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
• 3 tablespoons unsalted butter, plus more for baking dish
• 1 medium yellow onion, diced medium
• 2 large celery stalks, diced medium
• 4 garlic cloves, roughly chopped
• 1 cup halved grape tomatoes
• 1 cup roughly chopped pitted Kalamata olives
• 2 tablespoons chopped fresh rosemary leaves
• 1/2 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1/2 cup roughly chopped fresh parsley leaves
• 3 large eggs, lightly beaten
• 3 cups low-sodium chicken broth

DIRECTIONS
Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add tomatoes, olives, rosemary and red-pepper flakes and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.