Glazed Balsamic Chicken

Friday, January 20, 2017

Definitely in my top ten favorite chicken dishes. This one is super simple to make . And it uses bone in chicken  breasts that are cheaper than boneless. This is a go to recipe that always that always comes out perfect. And with so little ingredients, it is great for hectic nights.The balsamic gives it a sweetness that is kid friendly.A+ weeknight dinner!

Glazed Balsamic Chicken


4 chicken breasts, bone-in 

1/4 cup balsamic vinegar

1 T  olive oil

1 1/2 tsp dried oregano

1 tsp salt (I use kosher)

1/4 tsp fresh ground black pepper


1.Preheat oven  to 400 degrees

2. Place the chicken  into a 9x13 casserole dish (bone side down)

3.  Carefully pour the balsamic vinegar over all the chicken .

4. Sprinkle the breasts  evenly with the olive oil,oregano , salt and pepper

5.Bake at 400 degrees for about 45 minutes,or until the juices run clear and the chicken is cooked through

6.Let rest for a few minutes and serve warm. 

* we like to spoon the pan juices over   the chicken, and even add it to potatoes or rice for a great sauce

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Chocolate Cobbler

Saturday, January 14, 2017


I figured since I am such a huge fan of Christy Jordan's cookbook , I should make a few of her recipes  to post. I decided to make the chocolate cobbler. I had every ingredient here, which is a plus. Oh my goodness, I have a favorite new dessert! This cobbler is wonderful. It is cake on the top and a layer of fudgey goodness on the bottom. I do  want to mention that is not overly sweet. The recipe uses cocoa powder and not chocolate, so it has an old fashioned taste to it. But warm out of the oven, with a scoop of vanilla ice cream on the side, it is a perfect way to end a meal. I   will definitely be making this again in the future. Thanks for a great recipe, Christy!
Chocolate Cobbler

from Christy  Jordan  of Southern Plate
1 Cup self Rising Flour
3/4 Cup sugar
2 Tablespoons Cocoa
1/2 Cup Milk
1 teaspoons Vanilla
2 Tablespoons Vegetable Oil
3/4 Cup Brown Sugar
1/4 Cup Cocoa
1 3/4 Cup hot tap water
1 Cup chopped pecans (optional)
Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8×8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.
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Slow Cooker Chicken & Dumplings

Friday, January 13, 2017

This is a go-to recipe for me when I have a full calendar day and need to make a slow cooker meal to get dinner on the table without a mommy breakdown . ( You moms know what I am talking about) . I am a slow cooker user, but it has to be a really good recipe for me to go back and make it again. The texture of slow cooked food is unappealing to me, so I try to stick to recipes that are soups, stews, chilies or pulled meats for sandwiches. This chicken and dumpling recipe is a tried and true that my husband and sons love. I serve a side salad and make a big pitcher of sweet tea is a great weeknight meal. Especially for the cooler months. There is something about comfort food that is perfect for a cold  night.

Slow Cooker Chicken & Dumplings
4 chicken breasts, boneless and skinless
2 T butter
2 (10.75oz) cans cream of chicken soup
1 onion, small diced
2 (10 oz ) packages refrigerated biscuit dough ( I use Grands)

1. Place the chicken, butter, soup and onion in the slow cooker. Fill with enough water to cover .
2.Cover and cook on high 5-6 hours. The last 30 minutes of cook time, tear each biscuit into pieces and  drop in the slow cooker.
3.Stir and cover the slow cooker and cook for 30 minutes, or until the bread has cooked through.

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