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Showing posts from April, 2014

Our Easter meal- Ham with Orange and Brown Sugar glaze, Rustic twice baked potato casserole and Vanilla Glazed Baby carrots

Laid back holiday here, just the 3 of us.    I started the day off baking a double layer pineapple upside down cake .    Once it came out of the oven, I baked off the red potatoes for the Rustic Twice-Baked Potato Casserole.  Assembling the casserole went quick.  I only had whole milk on hand, and I used chives for the green onions.  I had picked up a nice spiral ham, but the glaze packet ingredients didn’t thrill me so I went searching for another one in my to-try pile.   The Easter ham with orange and brown sugar glaze  was perfect since I had a tiny bit of OJ to use up.     I put the potatoes and the ham in together for 90 minutes at 275 degrees. The house smelled so good!   I started the Vanilla glazed baby carrots while the oven was heating up to temp for the ham glaze.    I tightly covered the potatoes with foil and put them on a heating pad.    Ham went back into the oven, along with a sheet pan of take and bake rolls.    Managed to get everything to the tab

Chicken Simon & Garfunkel

Another winning chicken dish recommended by Carol!   She recently made and reviewed this and her pictures reeled me in  :)    Since winter decided to come back yesterday, it was a great time to give it a try.   I don't know what is going on with chickens these days, but I had 5 chicken breasts and the package weight was 5 1/2lbs.   I trimmed a bit, but pounding and rolling was going to be impossible.   I cut a slit in each, being careful not to butterfly or poke through the bottom.      I'm not a cheese measurer, each one was a little different, but I'd say maybe 1/4c of cheese in each. Carol took the time to toast her Panko, I'm lazy and didn't.    I also did the herb butter in the microwave.   No poultry seasoning on hand, so I grabbed the components of it and gave each a little shake into the flour mixture. Since my guys like crispy baked chicken.  I didn't baste.   When the wine was called for, I poured it in the base of the pan instead of over the to

Bacon Cheese Topped Chicken

Tim loves the Alice Springs chicken from Outback Steakhouse.  I've tried a couple of the clone recipes, none that really knocked his socks off.    Gave this one a run today, and he said while it's not really like the Outback one either, he liked it a lot and would eat it again if I made it.   "Partially cooking" the bacon is kind of vague, you want it to crisp up but not burn on top of the chicken while it bakes, I eyeballed it and it was pretty close.   We aren't mushroom fans, so they got omitted.  I used Penzey's Seasoned Salt in place of the salt/pepper/paprika. Print With Image Without Image Bacon Cheese Topped Chicken Author: Jolene's Recipe Journal Ingredients: 1/2 cup Dijon mustard 1/2 cup honey 4 1/2 teaspoons vegetable oil -- divided 1/2 teaspoon lemon juice 4 boneless skinless chicken breast halves 1/4 teaspoon salt (used Penzey's Seasoned Salt) 2 tablespoons butter 1 cup (4 ounces) shredded Montere