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Thursday, August 31, 2017

Herbed Chicken with Cream Sauce

Are you looking for a simple chicken recipe that is super easy and loaded with flavor? This Herbed Chicken with Cream Sauce recipe is just that. Juicy and flavorful with the cream sauce adding the
Serve with your favorite vegetables or a side salad to round out the meal.

My family loves chicken meals and its nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!

The chicken breasts are simply seasoned with herbs and baked.

A cream sauce is made from chicken broth and drippings from baking and cream to drizzle over the chicken.

The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme,

For meal variations serve over rice, or pasta, or paired with your favorite vegetables and a roll.

Herbed Chicken with Cream Sauce

2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch

In a small pan add the olive oil, butter, onions, and garlic and saute them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sauted onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.


Serve with your favorite vegetable sides, over rice or pasta for an added complete meal. 

This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

Monday, August 28, 2017

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off with dessert, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!

I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey taste amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey....in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908

Here is my version:

Honey Cake, A Rumford Complete Cookbook Recipe

1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.


Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.

This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

Tuesday, August 22, 2017

Slow Cooker Barbeque Meatballs

Are you looking for a simple and easy recipe for fall parties, football game tailgates, or even to take to the field for fall harvest?! These Slow Cooker Homemade Barbeque Meatballs are perfect for any of the activities above! As well as a simple dinner option!

Fall is a pretty busy season for us! Between kids in soccer, flag football, and gymnastics, pumpkin season, and harvest we are on the go a lot. Not to mention, school back in session, so homework.

What a perfect time to get out the Colts Crock Pot.

I make several batches of these homemade freezer meatballs. I flash freeze them to set up then place them in freezer bags, a batch grouped together. We generally eat one batch right away, then I save the others for a later time.

Pull the meatballs our frozen and place in the crockpot and they are ready to cook with the barbeque sauce mixture.


Slow Cooker Barbeque Meatballs


Homemade or Frozen Meatballs

I use homemade, so here is the recipe for them
2 lbs ground beef
2 eggs
1 cup milk
1 1/2 cup plain bread crumbs
1 tsp pepper 
2 tsp parsley
2 tsp chopped onion

Combine all the ingredients in a large bowl and mix together. Roll out each meatball for desired size, I do about the diameter of a quarter, and place them on large cookie sheets. After all the meat mixture is rolled into meatballs, place the cookie sheets in the freezer to flash freeze individually. Remove cookie sheets from freezer and place all meatballs in freezer bags to freeze for later or prepare to cook. Makes about 50 to 60 meatballs for one batch.

When cooking the meatballs in a slow cooker, I use them right away after flash freezing. 

Barbeque sauce mixture 
I cup BBQ sauce 
1/2 cup ketchup
1/4 cup mustard
1 cup brown sugar
1/4 cup water
Worcestershire sauce to taste

Combine all the above ingredients together in a large mixing bowl and mix together until well combined. 

Place meatballs in crock pot and add the sauce mixture over top. Stir together until all meatballs are coated well. Cook on high for 6 hours in slow cooker. Serve. 

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