The weather here has been lovely, nice and rainy, a tad on the cold side. I know everybody else who is longing for those hot summer days lounging on a towel at the beach are all a bit grumpy. Not me, I am still enjoying my fireplace, have my nice warm covers on my bed, and can have my oven on. Seriously, I made cookies yesterday, at the end of June. Well, all that doesn’t really have anything to do with the recipe I am sharing with you today, because it in fact is cooked on the stove top so would make a lovely summer meal.
Recipe from Betty Crocker
- 4 chicken breasts, pounded thin
- 1 egg
- 1/2 cup Bisquick
- 1/2 tsp. garlic powder
- 3 Tbsp. vegetable oil- divided
- 1 1/2 cups sliced mushrooms
- 3 Tbsp. Bisquick
- 2 green onions, chopped
- 1 cup milk
- 1 1/2 tsp. soy sauce
1. Beat egg in bowl. Mix together 1/2 cup Bisquick and garlic powder on plate. First dip the chicken in the egg then in the Bisquick mixture to coat.
2. Heat 2 Tbsp. of the oil in large skillet. Cook chicken (about 4 minutes) on each side until cooked through. The thinner you make the chicken the less cooking time you will need.
3. Remove chicken from skillet and keep warm.
4. Add remaining oil to skillet, and sauté mushrooms for 3 minutes. Add 3 Tbsp. of Bisquick and green onions. Cook 2 minutes. Add milk and soy sauce and cook until thickened. Serve mushroom sauce over chicken.
5. Eat and enjoy!
We changed things up a bit this Father’s Day. We usually spend the day in Banff enjoying the mountains that are oh so close, and oh so beautiful! Due to a couple of circumstances we decided to stay closer to home. We went to see our nephew dedicated in the morning and then we headed off to spend the day at Heritage Park. I love Heritage Park, it’s a pioneer village right in the middle of the city. You can wander through old homes and stores, and see how the pioneers really lived. Did I mention I love Heritage Park. At the Entrance to Heritage Park you will find Gasoline Alley, a few stores and restaurants you can enjoy without actually paying the admission. It is a great concept really, and the stores are really fun to look through. It is here that you can find The Railway Café. It is beautifully decorated and really fun to eat in. Although the prices are a bit high for what you actually get you are paying just as much for décor and location. Generally theme restaurants, or amusement park restaurants are a bit pricier than your average joe restaurant. The menu includes pretty basic stuff, soup, sandwiches, baked goods, so if you are really hungry go into the park and enjoy The Wainwright Hotel. If you want a small lunch and a bit of nostalgia, this is the place for you.
Time just flew by like a witch on a broomstick. June is almost over and it’s time to once again reveal this month’s Secret Recipe Club assignment. I was assigned an absolute awesome blog The Kitchen Witch. So I spent almost 2 hours glued to my screen as I read and re-read recipes trying to narrow down the options. Funny thing is, the one I eventually picked is one of the first that I read. I know, you have probably already figured out that I chose to make her Asparagus Dill Quiche as I am sure you read the title of this post. Well, there you go, I made Quiche and it was yummy, super yummy, and if you want to see an amazing picture of it, head on over to her site!
- 1 small onion, grated (about 1/2 cup)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
- 1 1/2 pounds red potatoes, grated (or other starchy potatoes)
- Olive oil or butter flavored cooking spray
- 1 tablespoon olive oil
- 1/4 cup chopped celery
- 1 cup grape tomatoes, halved
- 1/2 bunch asparagus cut into 2″ pieces (about 2 cups)
- Salt & Pepper
- zest of 1/2 lemon
- 5 large eggs
- 1/2 cup milk
- 2 tablespoons chopped dill
1. Spray a large pie plate with cooking spray. Mix together crust ingredients together and press into pie plate. Bake for 25 minutes at 450 degrees. Remove from oven, brush with olive oil and cook additional 15 minutes.
2. While crust is cooking prepare vegetables. Heat olive oil in skillet, add veggies and cook for about 7 minutes until asparagus is tender. Sprinkle with lemon zest, salt and pepper.
3. In small bowl whisk together eggs, milk and dill.
4. When crust has finished cooking remove from oven and turn down temperature to 350. Spread vegetables on bottom of crust and pour egg mixture on top. Bake for 30 minutes. Let set for 10 minutes.
5. Eat and enjoy!
I am pretty sure this recipe was meant to be a side dish, however I decided to serve it up on Vegetarian night for our main course. Served with a nice green salad it was a lovely meal. This rice has loads of flavor, and was quite easy, and has lots of vegetables which this mommy likes. I don’t think any of us missed the meat at all in this meal. As it only uses the stove top and not the oven this would be a lovely meal for the summer. If you must have meat it would taste great with a BBQ Chicken breast.
Recipe from Better Homes and Gardens New Cookbook
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 can diced tomatoes (28 ounce)
- 3/4 cup long grain rice
- 1 cup water
- 1 tsp. sugar
- 1 tsp. chili powder
- several dashes hot sauce
1. Heat oil in large skillet, add onion, green pepper and garlic. Sauté until tender.
2. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer and cook, covered, for 20-25 minutes until rice has cooked through.
3. Eat and enjoy!