This recipe was so simple on a weeknight. I used chicken breasts, but you could easily use chicken thighs for more flavor. These would also be great cut up, skewered and grilled for an easy summertime dinner!
INGREDIENTS
1/2 cup of olive oil
2 Tablespoons of Maple Syrup (the real stuff)
2 Tablespoons Balsamic Vinegar
2 teaspoons dijon mustard
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 pounds chicken breasts or thighs, boneless, skinless
DIRECTIONS
Mix everything together except the chicken. Divide the sauce in half, place half of the sauce in a Ziploc bag and add the chicken. Let marinate for a couple of hours. Save second half of the sauce to use as a dipping sauce or glaze when the chicken is done cooking. When you are ready to bake, remove chicken from marinade and place in a baking dish. Discard the liquid that you used to marinade the chicken. I baked my chicken at 350 degrees for 35 minutes. Depending on the size of your chicken cooking times may vary, cook chicken all the way through with NO pink!
Glaze the chicken with the second portion of your reserved sauce.
Enjoy!
This recipe can be found at www.lovelylittlekitchen.com
Hello!
You may have noticed that this week I only had three posts. Well. that is because there is a lot going on behind the scenes here at “Mom Can You Make”! Things have really been busy and moving forward faster than I expected!! I can’t give details just yet, BUT I will still be giving you all the delicious recipes and reviews. For the time being it may not be five days a week…so please hang in there with me for a little bit longer. In June I will be back to five great recipes a week!!
Thank you for all of your support and I hope everyone has a wonderful weekend!
Enjoy!
This dish came together in no time with the use of a rotisserie chicken! Quick and easy on a weeknight is one of my favorite things. I also love it when after everyone takes a bite and is quietly enjoying it! This was also very good the next day for lunch! Another bonus!
INGREDIENTS
8 ounces of uncooked rigatoni
1 Tablespoon of olive oil
1 Cup chopped onion
5 ounces of frozen chopped spinach, dried
3 cups cooked rotisserie chicken
1 (14 ounce) can Italian style diced tomatoes
1 (8 ounce) chive and onion cream cheese
salt
pepper
shredded mozzarella cheese
DIRECTIONS
Preheat oven to 375 degrees. Cook pasta until al dente and set aside. Saute onion in the olive oil until golden brown, about 15 minutes. Transfer onion into a large bowl, add the drained, chopped and dried spinach. Stir in pasta, chicken, tomatoes, cream cheese, salt, pepper and mix well, combining all of the ingredients. Spoon mixture into a baking dish and sprinkle with cheese. Bake covered for 30 minutes, uncover and bake an additional 15 minutes. Remove from oven and serve warm.
Enjoy!
This recipe can be found at www.mylifewellloved.com
Last week I was on a mission to make “healthy” chocolate chip cookies. You know the ones with coconut oil, white/wheat flour and honey. Well that did not work out well for me at all. I made the batch, and as quickly as I made them, they went into the trash even faster! Absolutely no flavor and as dry as the Sierra desert! So plan B went into effect. Finding a yummy cookie recipe! I came across this recipe at the Nestle Toll House site. Sometimes the best recipes come straight from the people that make the product you are using! I had tons of taste testers on this one and everyone enjoyed them as they had that extra peanut butter flavor!
INGREDIENTS
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 sticks of butter, room temperature
1/2 cup Nestle chocolate chip morsels
Granulated sugar for sprinkling on the top
DIRECTIONS
Preheat oven to 375 degrees. Combine flour and baking soda in a small bowl and set aside. Beat butter, peanut butter, sugar, brown sugar and vanilla in a large mixing bowl until well combined. Beat in egg and gradually beat in the flour mixture. Once that is blended stir in the chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly and sprinkle with a little bit of the granulated sugar. Bake for 8-10 minutes or until edges are set but the centers are still soft. Cool on a wire rack. Store in an airtight container.
Enjoy!
This recipe just rocked my breakfast world!!! I have made omelettes before but they never, ever come out as pretty as they do at any restaurant! I think I am just not patient enough to let the egg set up before I continue with the recipe! This is the reason I am also NOT a baker! This is fantastic any day of the week but perfect for any brunch, Easter breakfast or any holiday! You could easily make more than one batch at a time to feed a crowd! I promise, you are going to love this. If I can do it and make it look this pretty…you can too!
INGREDIENTS
1/2 cup of milk ( I used 1%)
1/4 cup flour
6 eggs
Salt and pepper to taste
1 cup shredded cheddar cheese (or any you like)
Your favorite omelette toppings
I used leftover steak and roasted vegetables from dinner the night before, but you can add what you like. Ham and Swiss cheese would be great after Easter dinner! Bacon, sausage, ham, tomatoes, onions, peppers, spinach, etc.! I also topped mine with sour cream and salsa!
DIRECTIONS
Preheat oven to 450 degrees. In a medium size bowl beat together milk and flour until well combined. Add the eggs, salt, pepper and beat until well blended. Pour the egg mixture into a greased 9 x 13 glass baking dish.
Bake in the preheated oven for 6-7 minutes. The layer of eggs should be fully cooked…no runny spots. Top the egg with the 1 cup of cheese and your favorite toppings. Return to the oven for 1 minute or until cheese is melted. Remove from oven and use a rubber spatula to loosen the sides. You can roll it from the long side or the shorter side depending on how big you want the rolls to be. Roll up and slice into indivisual servings. Serve warm.
Enjoy!
this recipe comes from www.myfamilyfavorites.com
