This is another one of my mom’s recipes… It is really delicious…I actually forget about it sometimes & am always happy when I remember to make it! I have no idea where my mom got the recipe from…it is written on one of her recipe cards so it must have been from a friend. I first pasted this about a year ago..Continue reading “Mom’s Yummy Chicken”
If you like mushrooms, you are going to love this recipe. Another one from Smitten Kitchen…Mushrooms, cheese, pasta….baked until the cheese has melted & the edges are crispy….really….what could be more delicious! Continue reading “Mushroom Pasta Bake”
This is a wonderful recipe for a layered vegetable torte. This is the perfect time of year to make it with all of the fresh vegetables available at farmers markets, but it would be good anytime of year. You can grill the vegetables or roast them before putting this dish together so it is pretty flexible. Easily adapted to be vegan…just leave out the Parmesan topping.
I saw this recipe on Bon Appetit, it is one of their BA’s Best. There are a lot of ingredients in this recipe & I had most of them at home. I did have to substitute some things. Full of vegetables & black beans, this burger is delicious & even a die-hard meat-eater would like these. There isn’t any meat substitute which I like. There is cheese & eggs in this recipe so it is not a vegan veggie burger, but not is really good
Yes…that is the name of this recipe…from my moms recipe box…yummy chicken! So the question of course was..Is it yummy? I had to give it a try & it was! ! Simple ingredients which is always good. The original recipe called for chicken pieces & apple juice. I used bone-in chicken thighs & orange juice since I didn’t have any apple juice..the orange juice was leftover from the Glazed Orange Cake. I recommend you give this chicken a try.
Here is the recipe
Mom’s Yummy Chicken
1/4 cup flour
2 tsp salt *** seems like a lot of salt but it isn’t too salty!
1/4 tsp pepper
3-4 pounds chicken pieces ***I used 8 bone-in chicken thighs
4 green onions, chopped
2 Tbsp lemon juice *** I used fresh but my mom used the bottled lemon juice!
1 can of sliced mushrooms, drained
1 tsp sugar
1/3 cup orange juice *** original recipe calls for apple juice
- Mix the flour, salt & pepper together in a bowl big enough to coat the chicken pieces in
- Dip the chicken in the flour mixture , making sure all of the chicken is coated in the flour
- Heat some oil in a frying pan, and brown the chicken pieces on all sides
- Transfer the browned chicken to a baking dish
- Saute the green onions & sliced mushrooms. Add to the chicken
- Mix the sugar & orange juice together & pour over the chicken
- Bake at 325f until throughly cooked & brown *** Baste often
I find wonderful recipes from Bon Appetit. I used to subscribe to the magazine but now I follow them on Instagram so every day I see the beautiful food that they make. I also sub…
Wow! This recipe is fantastic. The recipe was posted on cookscountry.com. We love mushrooms & I add them wherever I can! I have some friends who do not like mushrooms but I bet they could make this recipe without the mushrooms & just make the sauce. It is vegetable broth, parmesan cheese & some cream. That would be good on the gnocchi as is I think! I did not use cream, I just used 1% milk which I had in the fridge. I didn’t have any vegetable stock so I just used water! It worked out just fine. Very tasty. Murray said it was better then he thought it would be!! I like posting his comments about dinner because he is a good gauge as to what is good (sometimes!!!) I roasted some cauliflower, broccoli & peppers to have along side of the gnocchi. I think this recipe would also be good with some spinach added to the sauce at the end just to wilt the spinach. I love adding fresh spinach to most of my sauces. If you are concerned it might water down the sauce, because spinach lets off water when it cooks, just precook it, drain it & then add it to the sauce. I used the vacuum-packed gnocchi and prepared it just as the recipe said. I thought maybe I should have boiled it first, but I trusted the recipe and it was the right decision. This is defiantly worth making!
Here is the link to the recipe
PLEASE NOTE: this website is now asking for a membership & offers a 14 day free trial but wants a credit card #. This has changed I think since I made the recipe. I in no way am suggesting that you join this website. I have nothing to do with it and unfortunately I did not write the recipe down. Your choice as to whether you want to do join or not. I did not so I am assuming things changed since I posted this recipe.