Wednesday, November 30, 2011

Coconut Chicken- kid friendly and easy

Coconut Chicken with Apricot Sauce
Yield: 4 servings
  • 1 egg
  • 1 cup sweetened coconut flakes
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts
  • 1/2 cup unsalted butter, melted
  • 1/4 cup apricot preserves
  • 2 tablespoons Dijon mustard

Preheat the oven to 400˚F.  Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.
Freezer Friendly:  After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month.  To reheat, bake in a preheated oven at 400˚F for 20 minutes.
Source:  Jamie MacDonald, friend of Pennies on a Platter
This was  a good dish!  The chicken didn't end up too sweet, even with the coconut.  It was fun to dip in the sauce, though my kids ate the chicken plain.  Fun.

Sunday, November 13, 2011

PW Broccoli Cheese Soup

Broccoli-Cheese Soup from the Pioneer Woman
(from the
  • 1 whole onion, diced
  • 1 stick 1/2 cup butter
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 4 heads broccoli cut Into florets
  • 1 pinch nutmeg
  • 3 cups grated cheese (mild Cheddar, sharp cheddar, jack, etc.)
  • small dash of salt (more If needed)
  • freshly ground black pepper
  • splash of chicken broth If needed for thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender let it cool first, blend, then return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
I have a few other Broccoli Soups on the blog, but of course I have to try Pioneer Woman's version!  I liked how you do everything at once in this soup- no pre-cooked veggies or anything, just all in one.  This was a great soup, I had all the stuff handy in my kitchen (well, not the half-and-half; I just substituted a can of evaporated milk).  Good, warm, fresh-tasting soup.  I'll make it again for sure.

Delicious Pumpkin Cinnamon Roll Cake

Cinnamon Roll Vanilla Sheet Cake

  • 1 box yellow cake 
  • 4 eggs
  • 1/2 cup vegetable or canola oil
  • 3.4 oz instant vanilla pudding mix
  • 1/2 c. sour cream
  • 15 oz. can pumpkin (or almost 2 cups)
  • 1 stick unsalted butter
  • 3/4 c. brown sugar
  • 1/2 t. cinnamon
  • 3/4 c. powdered sugar
  • 1/4-1/2 c. heavy cream (I just used milk- start with the least amount of milk, then add more if need)
  1. Preheat oven to 350.  Spray a jelly-roll pan (sheet pan) with cooking spray.
  2. Place ingredients from cake mix to pumpkin in a bowl, mixing a minute or two until blended well.  Pour into pan, spreading evenly.
  3. Place butter in microwave-safe bowl, and heat in microwave until melted, close to a minute.  Add brown sugar and cinnamon to bowl, mixing until incorporated.  Drizzle the whole mixture over cake and then use a knife to swirl into the batter.
  4. Bake cake for 30-35 minutes.  Mix powdered sugar and milk and drizzle over warm cake.  Cool 20 minutes and serve.
These cake bars are so good!  Our family couldn't keep away.  Easy to make, just read the directions first, then go!  Feeds many...or it should.