Parchment Roasted Chicken

I am so excited to share my “new” method of roasting chicken! My “old” method is detailed step by step in my cookbook and goes something like this –

“Take two large chicken breasts – bone in, skin on – and place on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in preheated 425 degree oven for 30 minutes or until internal temperature reads 170 degrees F. Allow to cool and then remove skin and discard the bones, carefully. Use meat accordingly.”

However, I heard from so many of you who said the process was just too difficult, too messy, etc. Several people wrote to me saying the combination of the olive oil and the heat from inside the oven created a lot of smoke, which would set off their smoke alarms – not to mention make a mess on the inside of their ovens.

So, I told myself I would find a better way and I really think I have! After a lot of research I found that you can actually use boneless, skinless chicken breasts – therefore not having the hassle of removing the skin and discarding the bones – and roast them underneath parchment paper – therefore not having the splatter mess of the olive oil!

I have tried this method several times and I have to say, it is easier than my previous method! I will include this note and recipe in an upcoming column piece as well as another project I have been working on for awhile. The chicken roasted this way is juicy and succulent and makes perfect chicken salad! Highly recommend that you try my “Parchment Roasted Chicken”! And – if you want, throw in some lemons and herbs to this recipe and take the flavors of your chicken up a notch! I have even made this chicken and served alongside fresh vegetables for a delicious and healthy meal.

Parchment Roasted Chicken

Preheat oven to 400 degrees F. Take a 9×13-inch baking pan and grease well with butter. Take out a large sheet of parchment paper and grease well with butter one side. Place two large boneless skinless chicken breasts into the prepared pan and pat dry with paper towels. Sprinkle generously with salt and pepper. Place the buttered side of the parchment paper down on top of the chicken breasts and push down slightly to adhere contact with the chicken. Tuck the parchment around the chicken breasts lightly. Place in preheated oven for 30 minutes or until internal temperature reads 170 degrees F. Remove and allow to cool slightly. Use meat accordingly.

Can also sprinkle with chicken seasoning and place sliced lemons inside under the parchment before roasting.

Enjoy!

PIN IT: https://pin.it/zdtcvgxcausman

Advertisements

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.

Enjoy!

PIN IT: https://pin.it/r6hb5yaex6dgoc

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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 20th 2017 edition. By: Blaise Doubman 

Chicken Salad is Perfect Picnic Food
Blaise Doubman

I find that some of the most perfect picnic weather days are those days that are towards the end of summer and the beginning of fall. The weather is not too hot, or sticky. Not too humid or overcast either. The days are getting shorter but there is still just enough daylight time to get what you want to get done accomplished. I find that from about the middle of August until the end of September to be the perfect time, in Indiana anyways, for an outdoor get-together, a reunion or a picnic. Just the word “picnic” gets me thinking about little cucumber and cream cheese sandwiches, fruit salads, lemonade, cold salads and icebox desserts. In my cookbook I have several recipes for cold salads, and more than one for chicken salad. Between my Mom, Darla, my Grandma Deloris and my Grandma Barbra, I am not sure who is the biggest chicken salad fan. Perhaps that is where I got my love for this classic cold salad?

When I was developing this recipe I wanted to make a chicken salad that had the things I like best inside. I am not that big of an onion fan, nor of boiled eggs or celery when it comes to my chicken salads. I prefer green grapes, toasted nuts and a combination of mayonnaise and sour cream. My friend and neighbor Jan Lines said that she preferred diced pineapple in her chicken salad, which does not sound bad! My Grandma Barbra always makes hers with a roasted chicken and my Mom usually makes hers with a mayonnaise combination. My Grandma Deloris uses salad dressing instead of mayonnaise and I have found that I like roasting chicken breasts in the oven to start off my salad. All in all, everybody makes a different salad and there are really no rules when it comes to making it, but the following is my recipe and my rules and I hope you will enjoy and serve this at your next picnic!

Picnic Chicken Salad

I like eating my chicken salad with saltine crackers but feel free to eat your chicken salad on bread, buns or even just a spoon! Tarragon brings out the flavor of chicken in cold salads so feel free to use about a rough teaspoon of the chopped herb in your salad. Also experiment with the type of grape and use red or purple if desired.

2 large chicken breasts, bone in, skin on
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
¼ cup chopped walnuts
¼ cup chopped pecans
¾ cup mayonnaise
¼ cup sour cream
1 tablespoon sweet pickle relish
½ cup green grapes, halved

Start by cooking the chicken breasts. Preheat oven to 425 degrees. Place chicken breasts skin side up on a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Bake in preheated oven for exactly 30 minutes. Remove from the oven and allow to cool slightly. Remove the skin and cut the meat away from the bone. Chop into large chunks.

In a medium sized skillet, toast the chopped walnuts and chopped pecans over medium heat for about 3 minutes being careful not to burn the nuts.

In a medium sized bowl whisk together the mayonnaise, sour cream and sweet pickle relish.

In a large bowl combine the prepared chicken, toasted nuts and mayonnaise mixture. Carefully fold in the prepared green grapes. Taste. Salt and pepper to your tastes.

Cover and refrigerate for at least 4 hours. Serve and keep chilled.

Ask and Answer: I received an email from someone asking if I had a recipe for egg salad. I wrote her back and she said the recipe was the best she had ever had. I thought since the theme of this week’s column was picnic – I would share it here! Start with 1 dozen boiled eggs. Mash eggs in a large bowl with a potato masher. Add in 2 teaspoons salt and 2 teaspoons black pepper. Add ¾ cup mayonnaise, 3 tablespoons yellow squirt mustard, 1 tablespoon spicy squirt mustard, 2 teaspoons pickle juice and 2 teaspoons apple cider vinegar. Stir to combine. Sprinkle on top combination of smoked paprika, fine sea salt and garlic powder. Store and serve chilled.

PIN IT: http://pin.it/IVuRmc-

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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 7th 2017 edition. By: Blaise Doubman 

Slow Cooker Chicken and Dressing is Family Favorite
Blaise Doubman

I love recipe developing and especially love recipe developing meals in a slow cooker. Throw everything together, go about your day and come back to a delicious and flavorful meal! The recipe I am sharing with you all today is no different in that it contains tons of delicious flavor and texture, but it is different in how it is prepared. Everything is layered together and topped with cubed stuffing, almost like a casserole, and the finished result is nothing short of amazing! I have made this meal several times for family and friends and every time I serve it, people go crazy! Serve it alongside honey corn and cooked to death green beans for the perfect meal! To make the honey corn combine canned corn and a couple tablespoons honey in a small saucepan and cook over medium heat about 20 minutes. To make the cooked to death green beans add 2 cans of undrained green beans to a medium pot and fill over half with water. Place in a chicken bouillon cube and boil on high for 40 minutes at least.

What exactly is the difference between dressing and stuffing? I have often found myself wondering the same question and thought that it would really depend on where you were from or how you were raised as to what you called either dressing or stuffing. The correct answer? Dressing is served alongside the meat, as a dressing – whereas stuffing is actually stuffed into the meat! For example chicken and stuffing would be a chicken filled with stuffing, whereas the recipe I am sharing with everyone today is chicken served alongside dressing, so it is called dressing, almost like a side dish. How easy is that to remember?

Slow Cooker Chicken and Dressing

If you can not find cream of chicken and mushroom soup – it is like the best of both worlds combined – you can substitute one can of cream of chicken soup and one can of cream of mushroom soup. I use Campbell’s brand. Also be sure to use an herbed stuffing mix with nothing else added. My favorite brand is Pepperidge Farm. You can find this in a clear plastic bag either in the crouton area or the stuffing mix area in your local grocery store.

4-6 boneless skinless chicken breasts
8 slices Swiss cheese
2 cans cream of chicken and mushroom soup
1 can chicken broth
¼ cup milk
2 cups herb stuffing mix
1 stick (4 oz.) salted butter, melted
Salt and Pepper

Start by lining your slow cooker with a slow cooker plastic liner and spray lightly with non-stick cooking spray.

Place in the boneless skinless chicken breasts and sprinkle with salt and pepper.

Place the slices of Swiss cheese evenly over the top of the chicken breasts.

In a medium sized bowl combine the cans of cream soup with the chicken broth and milk. Whisk together well before pouring over the cheese and chicken.

Evenly sprinkle the herb stuffing mix over the contents in the slow cooker.

Drizzle evenly the melted butter over the herb stuffing mix.

Cook on low 5-6 hours or high for 3-4 hours, being sure to check for doneness.

Once cooked, serve and enjoy!

Ask and Answer: While I was posting my recipe development process of this dish on my Facebook page, I had a friend write with a suggestion that I thought I would share here with everyone. Phyllis R. suggested instead of using canned cream soups – make your own! She said to make a roux with butter and flour, add sautéed chopped mushrooms, chicken and stock with garlic, salt, pepper add cream and cook it down. Can also use sautéed celery and onions. She suggested to pour the finished mixture into ice cube trays and freeze until ready to use. 2-3 frozen cubes equal about 1 can of soup. She also said she really doesn’t follow a recipe but instead uses whatever she has. Finished cream soup is silky and flavorful.

PIN IT: http://pin.it/KGozXMj

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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 4th 2016 edition. By: Blaise Doubman 

A Warm, Comforting and Healing Slow Cooker Meal
Blaise Doubman

My Mom, Darla, makes this recipe a few times a month and it is delicious each and every time! You would think that chicken and noodles would really be more of a winter comfort food but I firmly believe that this is more than just comfort food, it is healing food. Sometimes, no matter the time of year or temperature, you just need something that warms and comforts the soul. This recipe provides that and so much more. Whenever my Mom makes this I am immediately taken back to my childhood when I would smell this cooking from the kitchen as I walked through the front door. Whenever I am feeling down or low and need a pick me up, somehow my Mom always knows exactly what I need; a huge bowl full of chicken and noodles.

My Mom makes this in the slow cooker, which is how I make it because it was the way I was taught. Cooking the chicken in a slow cooker, low and slow, really makes the chicken so tender and flavorful that you may never cook your chicken any other way again! After the chicken cooks and you remove it from the slow cooker, it leaves behind some of the most delicious chicken stock you can imagine. The chicken juices join with the butter, water and seasonings and create, what my Mom calls, “liquid gold”. I’ve always heard that chicken and chicken soup had healing properties and after many bowls of this, I am a firm believer.

Slow Cooker Chicken and Noodles

You can substitute chicken thighs or chicken breasts for the whole chicken in this recipe. If you prefer to use homemade noodles use your favorite recipe or try this one – Mix together 2 tablespoons milk with 1 large egg. Stir this mixture into 1 cup white all-purpose flour, 1 teaspoon salt and 1 teaspoon baking powder. Stir this mixture with a fork until it forms a ball. Roll the dough out on a floured surface with a floured rolling pin until about the thickness of a dime. Using a sharp knife, cut dough into thin strips, lightly flour again and place on floured baking sheet. Use as desired. For this recipe, add right into the slow cooker.

2-3 pound whole chicken, rinsed and pat dry
4 cups cold water
1 stick (4 oz.) salted butter, cubed
2 teaspoons salt
2 teaspoons black pepper
1 package (24 oz.) Amish noodles, fresh or frozen

Start by lightly spraying your slow cooker with non-stick cooking spray, or place in a slow cooker plastic liner and tuck around the rim. Place the prepared whole chicken inside and sprinkle with the salt and black pepper. Add in the cold water and scatter around the cubed salted butter.

Place on the lid and cook on the low setting for 4 hours.

After the chicken has cooked, remove the lid and carefully lift the chicken out of the slow cooker and into a large bowl. Allow the chicken to cool for several minutes before moving on. Using a portable strainer, strain the chicken stock and remove any impurities.

After the chicken has cooled to the touch, remove the meat from the bones, discarding from the bowl the chicken bones, skin, fatty areas, and anything else undesirable.

After discarding, you should be left with only the chicken meat. Using two forks shred the meat into large bite-size pieces and place them carefully back into the slow cooker.

Add in the noodles, stir and cover. Cook an additional hour on the low setting.

Serve when the noodles are cooked through and everything hot.

Ask and Answer: Jamie, “jmnich77” on Instagram, asked what the difference was between my “Hoosier Sugar Cream Pie”, that can be found in Donna Cronk’s book, “That Sweet Place”, and the Kentucky version called, “Kentucky Sugar Cream Pie”. The difference, other than the geographical location, is that the official Kentucky version is made using brown sugar, whereas Indiana’s version is made using white granulated sugar.

PIN IT: http://pin.it/ybCC_VN

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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 17th 2016 edition. By: Blaise Doubman 

A complete southern-style meal, with perfect pairings…
Blaise Doubman

I love a good southern-style meal, and this one may be one of my favorites. Usually when someone mentions a southern-style meal, my first thoughts drift to fried chicken, mashed potatoes with gravy, macaroni and cheese, dumplings, cheesy grits, buttermilk biscuits, green beans, fried corn and okra. Southern-style food is classified as a lot more than just fried chicken, loads of butter and carbohydrates believe it or not. The cuisine of the Southern United States consists of a lot of flavor, and food, combinations that I’m sure many of you aren’t aware of. Did you know that in the southern cuisine there are culture influences from Africa, England, and Scotland? Did you also know BBQ, rice and corn are all listed in the online food index as having “southern influences”?

I love hearing from my readers, and many of you have written asking for meal ideas, recipes for main dishes, and recipes for side dishes. I love to bake, but I also love to cook as well, so coming up with something like this isn’t anything out of my comfort zone. I did end up taking myself out of my comfort zone though, when I decided I wasn’t going to fry anything for this southern-style meal. I wanted to produce something southern, but not in the typical way a lot of people associate with the term “southern-style cuisine”. I wanted people to open their minds as to what could be classified as such, and with the combinations of BBQ, chicken, corn and rice – it was a perfect match!

BBQ Pineapple Chicken, Corn Pudding and Rice

If you don’t like pineapple, feel free to leave it out of the recipe, and just add the BBQ sauce to the chicken breasts – no need to do any recipe readjustments. The flavors in this meal compliment each other nicely and even better when served with a side of roasted broccoli. Roasted broccoli is a simple side dish. Take fresh or frozen broccoli florets and place on a sheet pan. Drizzle the broccoli with about 2 tablespoons of olive oil, and a couple of teaspoons each salt and black pepper. Toss all together with clean hands, and place in preheated 425-degree oven for 30 minutes. This same recipe will work with all kinds of vegetables. Potatoes, carrots, cauliflower, squash… Flavorful – and healthy!

For BBQ Pineapple Chicken…

4-6 boneless, skinless chicken breasts
1 regular size bottle BBQ sauce
1 small can of crushed pineapple

For the Corn Pudding…

1 regular sized can whole kernel corn (undrained)
1 regular sized can cream style corn
1 cup sour cream
2 large eggs, beaten
1 small box “Jiffy”- brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
1 teaspoon black pepper

To make the BBQ pineapple chicken, spray the inside of your slow cooker with non-stick cooking spray.

Place the chicken breasts inside the slow cooker and pour over the BBQ sauce, and can of crushed pineapple. Be sure the BBQ sauce and crushed pineapple is evenly distributed over the chicken breasts.

Set your slow cooker on high for three hours, or low for five hours until chicken is done.

To make the corn pudding, start by preheating your oven to 350-degrees F and lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, combine both cans of corn, sour cream, beaten eggs, corn muffin mix, melted butter, salt and pepper.

Pour this mixture into the prepared casserole dish, and place in preheated oven for 50-60 minutes until the top is dry and the interior is still slightly wobbly.

Remove from oven, and allow to cool slightly before serving.

To prepare the white rice, follow the package directions of your favorite rice. I also prefer to use the “stovetop” method, adding a little salt and butter to the rice.

Leftovers from this meal can be kept in a covered container, in the refrigerator, for up to three days and reheated in the microwave.

PIN IT: http://pin.it/4QY_N4F

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.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690241381354/

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…
http://www.trishayearwood.com

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!

076_Year_9780804186155_art_r1

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!

Ingredients

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

Directions

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.

Blaise

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.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690240050407/

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

1 large roasting chicken (6-7 pounds)
Olive Oil
Salt
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.

Enjoy!

Also delicious with an assortment of vegetables such as broccoli, cauliflower, carrots, etc.

PIN IT: https://www.pinterest.com/pin/570901690239866548/