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Honey-Roasted Pepitas & Sunflower Seeds
Snack on these by themselves or add them into a fun fall Chex mix! Delicious either way!
Apple-Almond Streusel Muffins
These muffins are moist, sweetly scented, and perfectly apple-y, without being too sweet, too heavily spiced, or too heavy in general.
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I made this recipe to serve one so it is super easy to adjust to feed however many people you’re cooking for. Or if it’s just you on a Saturday morning and you feel like whipping up a batch, that works too.
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Filling is a traditional Thanksgiving side dish served in Pennsylvania. It’s a combination of mashed potatoes and dressing. It’s rich, buttery, savory, takes up less room in your oven and can easily be made ahead of time.
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Savory Pumpkin & Cheese Stuffed Shells
These shells are so good, and definitely not filled with your usual stuffed shell filling. I found a random can of pumpkin puree in my pantry and this proved to be a fantastic use for it. Pumpkin is so delicious (and healthy), I don’t see any need to save this recipe just for fall. Use this dish to convert adults who claim to not like pumpkin, and kids who claim to not like stuffed shells.
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Recipe
Lemon Chicken
by lilkim12161 on March 7, 2013 in Main Courses, Poultry
Recipe Description
This chicken is lemony and has a hint of sweetness from brown sugar.
Preparation Instructions
For the marinade:
For the marinade combine the first three ingredients in a bowl. Add the chicken breast. Cover and refrigerate for 4 hours.
For the chicken:
Preheat oven to 350 F. Coat an oven safe dish with cooking spray. In a bowl mix the flour, salt and pepper. Remove chicken from marinade and shake some of the liquid off. Coat the chicken in flour. Shake off the excess—you want a light coating. Set the dredged chicken on a plate.
Heat the 1 tablespoon of oil in a pan over medium high heat. Brown the chicken for about 3 minutes on each side. Place chicken in the prepared baking pan in a single layer.
Sprinkle 1 teaspoon of brown sugar over the top of each chicken breast.
Mix the broth and wine in a cup. Pour it into the baking dish but don’t pour it over the chicken. Bake it for 30 minutes or until done.
Adapted from the book “Bite Me”.
Ingredients
- FOR THE MARINADE:
- ¾ cups Fresh Lemon Juice
- ¼ cups Extra Virgin Olive Oil
- ¼ cups Dry White Wine
- FOR THE CHICKEN:
- 5 whole Boneless, Skinless Chicken Breasts
- ½ cups Flour
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil, Divided
- 5 teaspoons Brown Sugar, Divided Use
- ½ cups Chicken Broth
- ¼ cups Dry White Wine
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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