Kourtney’s Sheet Pan Suppers

A friend of mine, Kourtney, shared on her Facebook page some simple and delicious looking “Sheet Pan Suppers” awhile back and I told myself I was going to share them with everyone as soon as I got the chance to try a few of them myself! Let me tell you, these are fabulous! You can literally take any raw protein you want, Kourtney goes back and forth usually between pork and chicken, and any raw vegetable and make a complete one baking sheet meal that is not only healthy and nutritious but delicious as well! The possibilities with this meal are endless! Shake on any seasoning or flavor combination you want!

Kourtney’s Sheet Pan Suppers

Take a 9×13-inch baking sheet and wrap up well with aluminum foil. Spray gently with a non-stick cooking spray. Place your prepared raw protein into the middle and fill both sides with the prepared raw vegetables of your choice. Melt butter and garlic and pour over evenly. Simply top with salt and pepper or your favorite seasoning blend. Cover with aluminum foil and place in preheated 425 degree oven for one hour.


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Chew This! Picnic Chicken Salad 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column is all about picnics and the perfect picnic foods! I love chicken salad – and have a couple of recipes in my cookbook for chicken salad – but the recipe I am sharing now is quickly becoming my favorite! There are sweet elements, salty, crunchy and flavorful. I would love to know what you add to your chicken salad! Email me and let me know! Pack a cooler – add some ice – fix this salad along with some other picnic classics and venture out on a picnic and make memories with the ones you love. Enjoy the season! 

Also my “Ask and Answer” feature is my recipe for egg salad! The “secret topping” makes all the difference with this! 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!

Picnic Chicken Salad



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Chew This! Slow Cooker Chicken and Dressing

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest recipe is a slow cooker favorite around here! It is so easy – so delicious – and so flavorful that you will not believe it! When I developed this recipe I wanted to take your traditional turkey and dressing and up the flavor – ease – and I wanted to use chicken instead. All in all – fabulous results the first try! I tweaked the type of cheese – cook time – amount of cream soup and it was a hit! So many of my taste testers asked for this recipe – here you go! 

I am also sharing my recipe for the perfect go-to sides with this meal – honey corn and cooked to death green beans – I mean how bad could that be!? 

Also my “Ask and Answer” feature is all about how to make your own version of the popular canned cream soups! Phyllis Riggs shared with me her recipe and I am passing that along to you! 

Slow Cooker Chicken and Dressing



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Here are the ingredients / brands that I use for this recipe that I thought I would share. 

Chew This – Slow Cooker Chicken and Noodles 

I LOVE slow cooker chicken and noodles and this recipe is the only recipe I use. It comes to me straight from my Mom, Darla and she’s been making it for years! You can add whatever spice you want, even lemon or fennel, and it turns out fabulous every single time! 

 Pick up a copy of “The Courier-Times” TODAY and let me know what you think! It is also posted on their website – link below – to those who are online subscribers. 

Slow Cooker Chicken and Noodles



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Chew This – BBQ Pineapple Chicken, Corn Pudding and Rice

Happy “Chew This!” Sunday! As many of you know – I have a food column for “The Courier-Times” that appears twice a month – every other Sunday. I love doing it, and I have so many people that give me great feedback and unwavering support. Today’s column is all about southern style (and inspired) food – one of my favorite  cuisines! This column shares several recipes, and I really hope you will enjoy…

BBQ Chicken, Corn Pudding and Rice



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Foolproof Marinade

Today my family and I are celebrating Father’s Day with a cookout, or a “BBQ” I call them, and I whisked together my “foolproof marinade” that I just know will be delicious with the ribeye steaks we have. I have used a variation of this recipe for years with all of my marinades for steak, pork, chicken… and it is fabulous!

Adjust the flavorings to fit your taste buds. I like mine a little sweeter than most.

Blaise the Baker Foolproof Marinade

Foolproof Marinade

1/2 cup vegetable oil
1/2 cup pure honey
1/4 cup yellow squeeze mustard
1 teaspoon white vinegar
2 teaspoons salt
2 teaspoons black pepper

In a medium sized bowl, whisk together the vegetable oil, pure honey, yellow squeeze mustard, white vinegar, salt and black pepper until combined.

Rub on steaks, chicken, pork, etc. and allow to marinade for 2 hours minimum.

When ready to cook, wipe off excess marinade and cook accordingly.


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Cookbook Corner – Trisha’s Table

I am in LOVE with Trisha Yearwood’s new cookbook, “Trisha’s Table”! I loved her first two cookbooks – but this one – she has really hit it out of the park. There is a fabulous mix of “lightened up” classic favorites, as well as many “sinfully delicious” southern recipes that she is known for. The photographs are beautiful, the recipes are unique, easy and amazing, and (as usual) her family stories really add to the overall look and feel of the book. It is with my pleasure to add, “Trisha’s Table”, to my “Cookbook Corner”…

Trisha's Table_FinalCover

“Trisha’s Table” By: Trisha Yearwood

I LOVE this cookbook (as I said before) and highly recommend you buy not only this cookbook, but her two previous cookbooks as well. (These cookbooks AND SEVERAL RECIPES can be found on her personal website.)

Trisha has divided this cookbook up into nine categories. Breakfast, Snacks & Appetizers, Soups & Salads, Beef & Pork, Chicken Turkey & Fish, Pasta, Sides, Cakes Cupcakes & Pies AND Cookies brownies bars & more.

Let me start with the writing. Trisha does a fabulous job writing about, and sharing with everyone her family memories and family history. I love a cookbook that produces more than just great recipes. I want stories – history – memories…and this book gave me everything.

The photographs are amazing (as usual in Trisha’ books) and make you want to literally dive into the pictures and start eating.

Now – to the recipes – fabulous! Like I said – over half “lightened up” recipe versions (lightened up but still tasty – believe me when I say this…) and the other recipes – full of fat, flavor and sugar! Ha! Delicious, and expected in a delightful way… and I love them.

The first recipe I tried was the “Cinnamon Orange Rolls” (page 19). I made them for some family members – and they loved them! I am not the biggest fan of orange cinnamon rolls, but I really enjoyed these. The glaze was not overpowering (as many are), and the rolls came out tender and delicious in the middle.

“Hummingbird Pancakes” (page 25) were also a favorite of my Grandma. She LOVES hummingbird cake – and this recipe takes that basic recipe, and morphs them into the most flavorful pancakes you could ever imagine.

Flipping through the book you will find other recipes like “Mel’s Banana Muffins” (page 28), “Avocado and Pineapple Salsa” (page 34 and FABULOUS with homemade tortilla chips), “Caramelized Onion Dip” (page 37 and “lightened up with Greek yogurt – you would never know – and SO delicious), “Cream Cheese Roll-ups” (page 42), “Garth’s Taco Pizza” (page 49), “Power Balls” (page 57 and “healthy” – packed with protein!), “Black Bean Chili and Rice” (page 62) and “Creamy Asparagus Soup” (page 65).

You will also find, “Roasted Beet Salad with Goat Cheese Croutons” (page 82), “Beef Stir-Fry” (page 86), “Sausage and Peppers” (page 101), “Broccoli Slaw Chicken” (page 113), “RASPBERRY CHICKEN” (page 114 – I used ALL CAPS FOR THIS ONE! It is  AMAZING…and I am sharing the recipe at the end of this post! MUST TRY!), “Turkey-And-Dressing Casserole” (page 120), “Citrus Cod Bake” (page 124), “Angel Hair Pasta with Avocado Pesto” (page 132), “Peanut Butter Pasta” (page 141), “Gwen’s Coleslaw” (page 153), “Brussels Sprouts with Pistachios” (page 156), “Mama’s Cornbread” (page 164) and “Grits-And-Greens Casserole” (page 168).

Amazing desserts are also featured such as, “Chocolate Orange Cake” (page 179), “Chocolate Angel Food Cake with Strawberries” (page 185), “Hawaiian Cake” (page 186), “Lemon Poppy Seed Cake” (page 187), “Texas Sheet Cake with Chocolate Ganache” (page 190), “Baked Apples” (page 199), “Brownie Batter Cookies” (page 201 AND SO GOOD!), “Chocolate Marbled Brownies” (page 207) and “No-Bake Peanut Butter Pretzel Squares” (page 211 and needs to be the first recipe you try – after the raspberry chicken of course…)

I mean, how delicious does all of that sound!? And there is more where that came from! This book is packed with delicious recipes that I just know you will enjoy…

So please – do yourself a favor, and buy this book. How? Click here…

So now – this is usually where my “Cookbook Corner” posting ends. But not this time… I am sharing a recipe directly from Trisha – directly from the book – and it is one of my favorites! So excited! Try it!


Raspberry Chicken
Serves 4

Boneless, skinless chicken breast has been one of my go-to proteins in my quest to eat a more moderate diet, and it can get boring if I’m not creative. This raspberry chicken is so good—even though it’s a newer addition to my recipe box, not a family recipe—I cook it so often it feels like I’ve been making it for years! Fresh raspberries can be expensive (and not always so fresh looking), so frozen are fine to use in this easy sauté. It’s an elegant dish to share with company. I like to serve mine with a side of crisp green beans and fresh creamed corn. When I’m trying to drop a few pounds, I skip the breading step. You won’t miss it. I promise!


4 boneless, skinless chicken breast cutlets
Salt and freshly ground black pepper
½ cup all-purpose flour
¼ cup olive oil
1 large shallot, thinly sliced
4 garlic cloves, finely chopped
½ cup white wine
1 cup chicken stock
6 ounces cremini mushrooms, sliced (about 3 cups)
1 cup fresh or frozen raspberries
1 teaspoon freshly grated lemon zest
2 tablespoons salted butter
1 tablespoon balsamic vinegar


Season the chicken with salt and pepper. Place the flour in a large, shallow bowl. Dredge the chicken in it and shake off any excess.

In a large skillet set over medium heat, heat the olive oil until it shimmers, about 2 minutes. Add the chicken and sear until slightly brown, 2 to 4 minutes on each side. Remove from the skillet and set aside. Add the shallots and garlic to the same pan and cook for 1 minute. Add the wine and stock, and cook until reduced slightly, about 10 minutes. Add the sliced mushrooms, reduce the heat to low, return the chicken to the skillet, cover, and cook for 10 minutes. Stir in the raspberries, lemon zest, butter, and balsamic vinegar. Continue cooking, uncovered, until the butter melts, about 1 minute. If needed, add salt and pepper to taste. Transfer the chicken to plates and spoon the raspberry sauce and mushrooms over each piece.

Courtesy of Clarkson Potter. Trisha’s Table: My Feel-Good Favorites for a Balanced Life available now at: http://www.trishayearwood.com

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Clarkson Potter and Trisha Yearwood for this opportunity.


Slow Cooker BBQ Pineapple Chicken

I have been getting requests for more chicken recipes on my blog, so I thought I would post one of my current favorites… This recipe, made in a slow cooker, makes the chicken so unbelievably juicy, you will not believe it!

This is amazing served alongside with white (or brown) rice and a roasted vegetable of some kind. (Such as my “Parmesan Whole Roasted Cauliflower”, recipe here – https://blaisethebaker.com/2015/02/20/parmesan-whole-roasted-cauliflower/)

This can also be made WITHOUT the pineapple – no need to adjust anything – just do not add it. BUT – the addition of the pineapple, really adds a “sweet” flavor that goes well with the BBQ taste.

Slow Cooker BBQ Pineapple Chicken Blaise the Baker

Slow Cooker BBQ Pineapple Chicken

4-6 chicken breasts
1 bottle BBQ sauce
1 small can of crushed pineapple

The above ingredients are what I use – everything “normal” size. If you want to use a different flavored BBQ sauce – go ahead. If you want to use a little more / less of the crushed pineapple – feel free! Experiment and have fun!

Start by spraying the inside of your slow cooker with non-stick cooking spray.

Combine the bottle of BBQ sauce and can of crushed pineapple together in a small bowl and stir to combine. Place chicken in slow cooker and pour over BBQ and crushed pineapple mixture. No need to add any other liquid!

Set your slow cooker on…

HIGH for 3 hours and check OR LOW for 5 hours and check.


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Roasted Lemon Chicken

I have had several people ask me for chicken recipes, and I posted about this one on Facebook tonight. It is super easy and really delicious! Versatile too! I made mine on a bed of potatoes and carrots – but you could use anything you would like – such as onions and fennel (which I have done before and is just as delicious)!

Roasted Lemon Chicken Blaise the Baker

Roasted Lemon Chicken

1 large roasting chicken (6-7 pounds)
Olive Oil
Black Pepper
4 tablespoons butter, softened
6 cups mini carrots
6 cups washed and sliced potatoes (skin on)
4 lemons
2 cups chicken stock
Chicken seasoning (optional)

Start by preheating your oven to 425 degrees F and spray a large roasting pan with non-stick cooking spray.

Remove chicken giblets and dispose. Run the chicken under running water – inside and outside to remove any impurities, etc before patting dry with a paper towel. Place in roasting pan.

Sprinkle the chicken with quite a bit of salt and black pepper. If using – sprinkle with a few tablespoons of chicken seasoning.

Next, flatten out the 4 tablespoons of softened butter between your hands, and place it gently underneath the breast skin – on the top of the chicken. Do this by gently pulling back the skin from the breast, being sure not to separate the two completely. Place the butter under and gently press the skin to spread evenly.

Next, add the mini carrots and sliced potatoes around the chicken in the roaster.

Sprinkle the potatoes and carrots with quite a bit of salt and pepper.

Drizzle olive oil over everything – the chicken and the vegetables.

Cut the lemons in half, remove seeds carefully, and squeeze over everything. After squeezing, place lemons inside the chicken cavity.

Finally, pour in 2 cups of chicken stock.

Cover, and place in preheated oven for 1 1/2 – 2 hours, or until fully cooked.

Remove, allow to sit covered for about 20 minutes, and serve.


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Chew This – Old-Fashioned Homemade Dumplings

Today is the official publication of my “CHEW THIS!” column in “The Courier-Times” and I am REALLY excited about this one! I love sharing Thanksgiving recipes and traditions – and this combines them both!

What is the difference between noodles and dumplings!? This recipe is for what my family calls “dumplings” – strips of dough that are boiled in chicken broth. Noodles, to me, are egg based pasta. Right!?

I think it really all depends on tradition – and the recipe.


Old-Fashioned Homemade Dumplings


Make sure and pick up a copy of “The Courier-Times” TODAY to get the full story and recipe! Can not wait to see (and hear) what everyone thinks! Email me – blaisethebaker@gmail.com


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