French Onion Chicken

The picture alone should make you want to fix this chicken.  Of course I saw this recipe on Cassie Craves first and knew we had to try it right away.  We made it the week after she posted.  Gray and I both found it to be wonderfully flavorful.  I'm sure you will see it on our menu plan again soon!

4 boneless skinless chicken breasts
1 stick butter
2 large onions (thinly sliced)
1 teaspoon sugar
1 cup panko breadcrumbs
1/2 tsp dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tbsp olive oil
1 egg (beaten)
1 cup shredded or sliced muenster, gouda, or gruyere cheese (we used gruyere...oh my heavens)

Heat oven to 350.  Melt butter in a pan over medium heat.  Add onions, sugar, salt, pepper and thyme.  Continue to cook the onions, stirring often, until the onions have become soft and caramelized. Remove the onions from the pan.  Season panko with salt and pepper.  Place in a bowl.  In a separate bowl place the beaten egg.  Dip the chicken into the egg and then into the panko mixture.  Heat olive oil in a skillet over medium heat, brown the chicken in the skillet on both sides.  Place the chicken into a greased baking dish.  Top chicken with onions and bake for 15 minutes. Top with cheese and bake for an additional 5 to 10 minutes.  Remove from onion when chicken is done and cheese is melted. 

Roasted Summer Squash

I saw this recipe on pinterest and it reminded me of how my mom fixed squash and zucchini when we were growing up.  This is such a simple and delicious way to fix these vegetables!  The recipe is from The Gracious Pantry but I adapted it slightly.

1 zucchini
1 squash
olive oil
garlic powder
onion powder
salt
pepper

Heat oven to 350. Slice squash and zucchini into half inch pieces.  Place on a non stick cookie sheet and brush with olive oil. Sprinkle each piece with a bit of garlic powder, onion powder, salt and pepper.  Bake for 12 minutes then flip and bake for 10 to 12 more minutes. 

Crock Pot Sour Cream and Bacon Chicken

This is such a great and quick meal, I love anything I can throw in the crock pot and it turns out delicious. I mean, who doesn't? We have made this recipe several times, don't know why it took so long for me to snap a pic! The recipe is adapted from Moms with Crockpots.

8 bacon slices
4 boneless, skinless chicken breasts
2 (10 oz) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
Salt and pepper to taste

Wrap each chicken breast with two pieces of bacon then place in the bottom of the crock pot. Mix together the cream of mushroom soup, sour cream and flour. Season with salt and pepper. Pour the sauce over the chicken. Cook on low for 6 to 8 hours. 

Chocolate Caramel Toffee Cake

I made this yummy guy for Gray's birthday. When he picked it out I knew it was going to be great and horrible to have in the house, ha!  It really was soooo good and sooo easy!!! The recipe is from Table for 7.

1 box chocolate or German chocolate cake mix (plus ingredients to make)
1 (14oz) can sweetened condensed milk
1 (8oz) container whipped topping
caramel ice cream topping
1 cup toffee bits

Mix the ingredients for the cake and bake according to directions.  When the cake has cooled for 5 to 10 minutes, poke holes all over the cake and let cool for 1 hour.  Once the hour is up, pour the sweetened condensed milk over the top of the cake. Then drizzle 1/4 cup of caramel sauce over the cake. Cover and refrigerate for 1-2 hours or until cake is completely cooled.  Top with whipped topping, the remaining carmel sauce and toffee bits. Serve right away or store in refrigerator until time to serve. 

Ooey Gooey Cheesesteak Sandwiches

Oh my goodness. These were divine. This picture truly does not do them justice!  I found this recipe over at Fifteen Spatulas.  I'm sure we will be making these again soon, these would be perfect for a Saturday night watching football!

3/4 pound strip steak
1 tbsp olive oil
2 tbsp butter
1/2 a softball sized onion (thinly sliced)
1 small green pepper (thinly sliced)  (we don't like peppers so I didn't use them)
8 oz mushrooms (chopped)
8 slices of provolone
salt and pepper
4 hoagie rolls, sliced in half about 3/4 of the way down

Place the strip steak in the freezer for about 30 minutes. This makes it much easier to slice.  Prepare your other ingredients while it's chilling. In a pan add the olive oil and butter. Add the onions with a bit of salt and pepper. Cook for 15 to 20 minutes or until translucent. Add the peppers if using and cook for 15 more minutes.  Remove and add mushrooms to pan. Slice the steak now. Heat oven to 350. Continue cooking mushrooms until brown and soft. Add to the onion and pepper mixture. Add the steak to the pan and toss, letting it cook for about 30 seconds on each side. Turn the heat off and add the onions, peppers and mushrooms back to the pan. Divide into 4 sections and top with 2 slices of cheese per section.  Once the cheese is melted, scoop each section into one hoagie roll, wrap in foil and place in the oven for 15 minutes.  When they are done in the even remove from foil and enjoy. 

Orzo with Bacon, Spinach and Mushrooms

I love a good orzo dish!  I made this several weeks ago but it will be a great fall dish as well! The recipe is from Mary Ellen's Cooking Creations.

1 tbsp olive oil
4 slices raw bacon (chopped)
1 sm onion (chopped)
 3 cloves garlic (chopped)
3 \mushrooms (chopped)
1/4 cup white wine
2 cups chicken broth
1 cup orzo
1/2 bag fresh spinach (roughly chopped)
Salt and pepper to taste

Heat oil over medium high heat.  At bacon and saute until brown and crispy. Remove from pan.  Leave 1 Tablespoon of grease in pan.   Add garlic and onions and saute until onions are translucent.  Add mushrooms and continue to saute for 2 minutes.  Add wine and cooked until mostly absorbed.  Add chicken broth and bring to a simmer. Add the orzo and cook until the orzo is done. Once the orzo is done stir in the spinach and bacon.  Add salt and pepper to taste and serve. 

Easy Chicken Pitas

I was going to make a different recipe this night but I pulled some chicken out of the freezer to thaw out and it was insanely freezer burnt. It was so weird because none of the other chicken previously was freezer burnt at all. Grrrr. And those were my last chicken breasts.  I got Gray to grab a rotisserie chicken on the way home and this recipe was created!

1 Rotisserie Chicken
1 Recipe of Tzatziki Sauce
1 Cucumber (cubed)
2 Tomatoes (diced)
1 Onion (sliced)
Feta or Mozzerella Cheese
4 Pitas

Shred the chicken and heat.  Toss with cucumber, tomato and onions.  Toss with Tzatziki using as much or as little as you desire. Warm the pita in the oven.  Top pita with chicken mixture and cheese. Serve right away. 

Pasta with Bacon, Zucchini and Cream

I made this recipe a few weeks ago and have thought of it several times since then.  I added tomatoes to the dish and we really loved that addition.  This was a great filling dinner with lots of leftovers (since only two of us eat what I cook) and we both were happy to have it again the next day!  Another winner from Cassie Craves.

1 pound rigatoni/penne/ziti
6 strips bacon (chopped)
2 tablespoons butter
2 medium zucchini (sliced into half-moons)
1 onion (chopped)
2 medium size tomatoes (diced)
3 cloves minced garlic
1/2 cup white wine
1 1/2 cups heavy cream
1/2 cup shredded parmesan cheese
Salt and pepper to taste

Boil pasta.  While boiling the pasta cook the bacon until crispy and remove.  Leave 1 tbsp of grease in the bottom of the pan. Add butter and saute the zucchini and onion. Season with salt and pepper.  Cook over medium high heat until zucchini is soft and onion is translucent. Add garlic and stir for 30 seconds. Add white wine and stir making sure to get everything off the bottom of the pot. When the wine has reduced add the cream and lower the temperature to medium.  Stir occasionally and cook until the mixture has thickened. Add tomatoes, parmesan cheese and bacon. Add the pasta to the sauce and serve. 

Soft Chocolate Chip Cookies

So, my friend Ashley kept telling me I needed to try this recipe. I'll be real here, chocolate chip cookies are not my favorite, don't judge.  If we are at a cookie store I am more likely to pick ginger cookies, molasses cookies, oatmeal raisin cookies or snickerdoodle cookies before I pick chocolate chip.  So even though they aren't my favs I gave this recipe a try and they were fabulous!!!! They really did stay soft for several days. The recipe is from Apple a Day.

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cup all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

Heat oven to 350.  In your mixing bowl with your paddle attachment, mix together the unsalted butter and sugars. Beat in the egg and vanilla. Mix in the flour, cornstarch, baking soda and salt until fully incorporated.  Add the chocolate chips.  Use a table spoon to drop the batter onto a sheet pan. Bake for 8 to 10 minutes. Do not bake for longer than 10 minutes. The will still look doughy but they are done. Remove from oven and let them sit on the pan for 5 to 10 more minutes then remove from pan to cool.

Turkey Avocado Wrap

This is one of my favorite things to make for lunch. It's quick and easy to throw together and I can even make it earlier in the day and have it later if I know our day is going to get crazy.  This recipe makes 1 wrap.

1 Whole Wheat Tortilla
3 Slices of Turkey Breast
1 Slice of Colby Jack Cheese
Sliced Avocado
Diced Tomato
Lettuce
Onion
Mayo

Spread a bit of mayo on the tortilla. Place the cheese on the tortilla, then the turkey, then layer with the remaining toppings. Roll up the tortilla, burrito style and either wrap in foil for later or eat right away.