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Honored Contributor
Posts: 21,434
Registered: ‎11-03-2013

Welcome to April recipe friends!  Easter is upon us but we still have some time to review our menus and see if anything may be added to our feasts.

 

Please share family favorites, tried and true or something new you just discovered.  Many thanks to our friend @house_cat for her Creamy Lemon Chicken which I will be trying as soon as I buy a lemon this week!:

 

 

Screen Shot 2023-03-30 at 7.22.42 PM.png

Creamy Lemon Chicken with Thyme

from SpendwithPennies.com

 

  • 1 tablespoon olive oil
  • 4 chicken breasts boneless skinless
  • 1 teaspoon garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt divided
  • ½ teaspoon pepper
  • 1 tablespoon butter
  • 1 teaspoon all-purpose flour
  • 1 ½ cups milk
  • ½ teaspoon lemon zest
  • 1/2 teaspoon dried thyme or 1 tsp. fresh thyme

 

 

  1. Rub the chicken breasts with garlic, lemon juice, ½ teaspoon salt and pepper and set aside for 15-20 minutes.
  2. Heat olive oil in a large skillet and add chicken breasts. Cook the breasts for 5-6 minutes on each side till cooked though and not pink from inside. Once cooked, take the chicken breasts out of the pan and set them aside on a plate. Cover the plate with foil to keep the breasts warm.
  3. In the same pan heat butter and add the flour. Stir the flour for a minute and slowly start whisking in the milk till all the milk is incorporated and there are no lumps.
  4. Simmer the sauce while stirring occasionally till the sauce thickens slightly. Add the remaining salt, lemon zest and thyme and mix. Add the chicken back to the pan and simmer for two more minutes. Serve immediately.
Next ingredient: coffee or tea
Esteemed Contributor
Posts: 7,557
Registered: ‎11-15-2011

Re: APRIL 2023 RECIPE GAME

[ Edited ]

Sometimes, on a really cold morning, I will add a package of Hot Chocolate to my cup of coffee!

 

Morning Latte?  No name... just a cup of goodness!

 

Next ingredient: Pasta (any)

Honored Contributor
Posts: 10,325
Registered: ‎03-26-2010

Re: APRIL 2023 RECIPE GAME

[ Edited ]

Lemon-Basil PASTA Salad

 

9 oz. Rotini PASTA  (or other favorite PASTA)

3 large carrots, sliced thin

1 cup broccoli florets

1 cup cauliflower florets

1/2 cup green pepper, diced

1/2 cup red onion, sliced

1/2 to 1 cup Lemon-Basil Vinaigrette (below)

 

Cook PASTA, rinse in cold water and drain.  Add cut vegetables and mix together.  Make dressing.......

Lemon-Basil Vinaigrette

 

1 cup salad oil

2 tablespoons water

1/2 cup white vinegar

Juice and Zest of 1 lemon

1/3 cup sugar

1 teaspoon salt

1/2 cup fresh basil, chopped or 2 tablespoons dried dill

2 tablespoons chopped onion

 

Combine well and pour over salad above (gradually) until taste is good for you.

 

NEXT INGREDIENT ..... MAYONNAISE 

Honored Contributor
Posts: 9,902
Registered: ‎03-09-2010

mustard sauce.jpg

 

Mustard Sauce

I think the original recipe was from Ina Garten, but it's been a very long time. I am NEVER without this in my fridge. We use it on burgers, chicken, dipping crudites... you name it. It's especially good on ham, which prompte me to post it now.

 

1 1/2 c mayonnaise

3 T dijon mustard

1 1/2 T whole grain mustard

1/3 c sour cream

 

Just mix it up! And that's it!  I make a fresh batch about once a month. It lasts very well in a mason jar or L&L container.

 

Next ingredient is still:  Mayonnaise

I'm sure at this time of year there are lots of yummy recipes to share.

~ house cat ~
Honored Contributor
Posts: 23,596
Registered: ‎10-03-2011

If you have Easter ham leftover....

 

4831BEFC-3AD5-4C09-AC0A-EFF07CFCB8F6.jpeg

 

NEXT INGREDIENT - Eggs 

Honored Contributor
Posts: 10,325
Registered: ‎03-26-2010

Sunday Brunch Casserole*

 

1/2 lb. Bacon

1/2 cup chopped green pepper

1 cup shredded cheddar cheese

1 pkg. frozen hash browns, shredded (thawed)

1/2 teaspoon pepper

1 teaspoon salt

1/2 cup chopped onion

12 EGGS

1 cup milk

1/4 teaspoon dill weed

 

Preheat oven to 350.  Cook bacon until crisp.  Remove, drain and crumble; set aside.  In drippings, sauté onion and green pepper until tender. Remove from heat.  Beat EGGS and milk in a large bowl.  Stir in the hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon.  Put into a 9x13" baking dish.  Bake, uncovered, for 30-45 minutes (longer if pre-made and refrigerated).  Check for doneness by inserting knife in center....should come out clean.

 

* Taste of Home recipe which can be cut in half and made in an 8x8" or 9" square pan; less baking time.

 

NEXT INGREDIENT ..... VANILLA  EXTRACT

 

 

 

Honored Contributor
Posts: 23,596
Registered: ‎10-03-2011

Alternative powdered sweetener can be substituted for the Swerve.  If you are not keto or low carb, regular powdered sugar will work.

 

9FEAB997-DBB5-4961-8813-A1B93B56EB6B.jpeg

 

NEXT INGREDIENT:  Heavy Whipping Cream 

Honored Contributor
Posts: 9,902
Registered: ‎03-09-2010

Re: APRIL 2023 RECIPE GAME

[ Edited ]

Screen Shot 2023-04-08 at 8.10.37 AM.png

Pineapple Crunch

from Taste of Home

Ingredients

  • 1 cup crushed cornflakes
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 2 tablespoons cornstarch
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 2 cups vanilla ice cream, softened
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Whipped topping 

Directions

1. Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack.

2. In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.

3. In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. If desired, serve with whipped topping and if desired, additional corn flakes.

 

Next ingredient is still: heavy whipping cream

(I misread it the first time and posted whipped topping)

~ house cat ~
Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Have to say that when I make soup, I tend to only look at the ingredients and not the instructions. Smiley Happy I also tend to use more heavy cream vs milk w/ these kind of soups.

 

The Ultimate Creamy Potato Soup - From Sugar Spun Run

Potato bacon soup.PNG

 

Ingredients
6 strips (uncooked) bacon cut into small pieces
3 Tablespoons butter unsalted or salted will work
1 medium yellow onion chopped (about 1.5 cup/200g)
3 large garlic cloves minced
⅓ cup all-purpose flour (42g)
2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
4 cups chicken broth (945ml)
2 cups milk (475ml)
⅔ cup HEAVY CREAM (155ml)
1 ½ teaspoon* salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder**
⅔ cup sour cream (160g)
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

 

Instructions
Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.


Remove bacon pieces and set aside, leaving the fat in the pot.


Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).


Add garlic and cook until fragrant (about 30 seconds).


Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).


Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.


Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).


Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).


Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.


Allow soup to simmer for 15 minutes before serving.


Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

 

NEXT INGREDIENT: PEANUT BUTTER

"What we practice daily is what we build a life on. Practice peace, love & kindness."
Esteemed Contributor
Posts: 7,557
Registered: ‎11-15-2011

Spicy Baked Peanut Ginger Chicken 
Ingredients

  • 1 lb boneless skinless chicken (2-3 breasts), cut into bite sized cubes
  • 1/4 cup warm water
  • 1/4 cup smooth/creamy peanut butter
  • 1 teaspoon olive oil
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, minced,
  • 1 teaspoon fresh ginger (or 3/4 teaspoon ground ginger)
  • 2 tablespoons hot sauce or chipotle sauce (optional)
  • 2 tablespoons soy sauce

Instructions

 

Preheat oven to 375⁰

 

Cut up chicken and place in a baking dish. (I use boneless thighs)

 

In a microwave safe bowl, microwave water for 1 minute. Remove from microwave and add remaining ingredients Whisk to combine. 

 

Pour over chicken in baking dish.

 

Bake for 20 minutes or until chicken is cooked through.

 

Remove from oven and let rest for a few minutes before serving.  Enjoy!  This sauce is awesome!

 

Next ingredient:  Any veggie