Melt In Your Mouth Chicken

 This is another recipe I got from Soup Lovers (https://soup-lovers.servi.tn/melt-in-your-mouth-chicken/). It is very tasty and easy to make. I made almost no changes, but they are in square brackets as usual.

This is the photo from the original recipe.

They did not make the breasts thin.

I highly recommend making them thin!

Ingredients:

• 3 thin sliced boneless skinless chicken breast halves [about 2 ½ lbs]
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/2 cup grated Parmesan cheese [I used fresh Parmesan]
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with oil. [I used a 11x15 glass pan.]

Prepare the chicken:

In a bowl, mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

[Pat chicken pieces dry.] Coat each chicken breast generously with the mixture, ensuring it’s well-covered on all sides.

Bake the chicken:

Place the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and golden brown on top.

Garnish with freshly chopped parsley before serving. [I never do this.]

Enjoy this tender and juicy chicken that truly melts in your mouth!

[Serve with a veggie of your choice.]

Chicken Spinach and Mushroom Low Carb Oven Dish

 I got this recipe from Soup Lovers (https://soup-lovers.servi.tn/chicken-spinach-and-mushroom-low-carb-oven-dish). It was really easy and good! Of course, I had to make just a couple of little changes which are denoted in square brackets. Hope you enjoy it as much as we did.

INGREDIENTS

• 1 small bag fresh baby spinach [about 5 oz]
• 1 dash pepper
• 1 dash Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• [3] thin sliced chicken breast halves [about 2 ½ lbs.]
• 1 container green onion cream cheese*
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms

INSTRUCTION

[Try browning the chicken first to look/taste better?]

1) In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. [I used my largest glass pan: 11x15]

2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3) Bake at 375°F for 20 minutes, remove foil and bake uncovered for another 20-25 minutes.

4) Sprinkle Mozzarella Cheese on top and bake uncovered for another 10 minutes or until starting to brown.

5) Let cool for 10 minutes and serve.

 

* [Green onion cream cheese doesn’t exist. Chive & onion cream cheese seems to be a reasonable substitute.]

[Generates a lot of liquid. Maybe serve with mashed cauliflower, potatoes, rice, or pasta?]

Perfect Deviled Eggs

 

I’ve always guessed at how much of each ingredient to use for deviled eggs. I recently found this recipe that uses the same ingredients I use and it gives measurements! My deviled egg container holds 8 eggs so I added the measurements in parentheses for 8 eggs. I’ve tried it a few times and they came out really good every time. Tom raves about how good they are.

Ingredients:

•       6 hard-boiled eggs (8 eggs)

•       1/4 cup Mayonnaise or Miracle Whip (1/3 cup)

•       1 tsp. Dijon mustard (1 1/4 tsp)

•       1/2 tsp. white vinegar (3/4 tsp)

•       1/4 tsp. salt

•       Paprika or smoked paprika to taste

Directions:

1.      Slice eggs in half lengthwise. Remove yolks to a medium bowl.

2.      Mash yolks with a fork.

3.      Add mayonnaise (or Miracle Whip, if using), mustard, vinegar, and salt; mix well.

4.      Spoon a heaping spoonful of yolk mix on each egg white half.

5.      Sprinkle with paprika or smoked paprika.

Notes:

·        We usually use very little, or no, salt so I didn’t increase that measurement. But the eggs did need salt so don’t skip it.

·        Be sure to use fresh eggs. To test the freshness, fill a glass or bowl with cold water and submerge the egg:  (https://www.southernliving.com/food/dairy/eggs/how-to-tell-if-an-egg-has-gone-bad)

o   If the egg sinks to the bottom and lays flat on its side, it’s still fresh.

o   If it sinks, but stand on one end at the bottom, it is not as fresh but still edible.

o   An egg that floats to the top is not fresh and could be spoiled.

·        I usually boil 1 or 2 extra eggs to make up for wrecking the white of as couple of them.

·        I discovered the trick to peeling hard-boiled eggs without wrecking the white.

o   Crack just the large end of the egg, not the sides, and peel from the end. It’s not 100% perfect, but almost.

o   Also, make sure they are cold before cracking them. I drain the hot water out of the pan, put a lot of ice cubes in, and fill with cold water. Then let it sit until the ice is melted and the eggs are cool.