Honored Contributor
Posts: 10,320
Registered: ‎05-15-2016
Muenster Cheese and Chicken Bake
about 6 chicken breasts cut into thirds
3 eggs
2 cups flour
2 cups bread crumbs
6 slices muenster cheese
1 can chicken broth
(serve with rice and a vegetable)

1. Crack eggs to create an egg wash. Lay the flour and bread crumbs on two different plates.
Dip the chicken in this order: egg, flour, egg, bread crumbs. Season with salt and pepper.
I used whole wheat flour for this recipe, and it worked great!
2. Fry the chicken in butter on both sides until golden brown.
3. Transfer to a baking dish. Top with cheese and chicken broth.
4. Bake at 350 for about 20 minutes or until finished.


Next Ingredient: CARDAMOM 

Honored Contributor
Posts: 9,692
Registered: ‎03-09-2010


[ Edited ]

    cardamom-honey-chicken-vertical-a-1400.jpg Cardamom Honey Chicken

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Marinating time: 30 minutes
  • Yield: Serves 4


  • 4 Tbsp honey
  • 2 Tbsp sherry
  • 1 teaspoon cardamom seeds, ground
  • 1 teaspoon peppercorns, ground


  • 4 chicken breasts, skin-on, bone-in (cut in half if large), or one whole chicken, cut into parts
  • 2 Tbsp olive oil
  • 1 lemon, thinly sliced
  • Salt and pepper

1 Marinate the chicken: Warm the honey slightly (in microwave or on stovetop), stir in the sherry, cardamom and peppercorns.

Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.

2 Preheat oven to 390°F (200°C).

3 Sear the chicken pieces: Heat olive oil in a large frying pan at medium heat. Sear the chicken for 20 to 30 seconds, skin side down, until golden. Watch carefully, since the chicken skin goes from browned to charred quickly.

4 Bake in oven: Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Cover loosely with foil.

Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken.

Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil.

5 Let rest: Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

6 Serve with rice, mashed potatoes, or couscous.


Next ingredient: very ripe bananas (of which I have three)



~ house cat ~
Trusted Contributor
Posts: 1,649
Registered: ‎06-20-2010

This is soooo super moist,and different from the usual banana bread.....

Cream Cheese Banana Bread

For bread:
1 egg
1 cup brown sugar
¼ cup vegetable oil (or coconut oil)
1 tablespoon vanilla extract
¼ cup sour cream
2 mashed ripe bananas
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 cup all-purpose flour
For Cream Cheese mixture:
1 egg
½ cup granulated sugar
4 ounce cream cheese, softened
3 tablespoon all-purpose flour
Preheat oven to 350 F. Spray one 8.5 x 4.5 x 3 inches loaf pan with floured cooking spray, or grease and flour the pan, set aside.
In a large bowl, add the egg, brown sugar, vegetable oil, sour cream, vanilla, and whisk to combine. Add the mashed bananas and mix together
Add 1 cup all-purpose flour, baking powder, baking soda, pinch of salt, and stir gently with a spoon until just combined
Spread half of the banana batter into the prepared loaf pan with a spatula 
In a separate bowl, combine cream cheese ingredients and spread over mixture on top. Top with remaining banana batter and smooth very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
Bake for about 35-40 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean
Cool and serve.

Cream Cheese Banana Bread




The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Esteemed Contributor
Posts: 7,007
Registered: ‎11-15-2011

@forrestwolf  So happy to see you back!  Hope all is well with you!





Esteemed Contributor
Posts: 7,007
Registered: ‎11-15-2011

One Pot Greek Chicken & Lemon Rice 



Chicken and Marinade

  • 5 chicken thighs, skin on, bone in
  • 1 - 2 lemons, zest + 4 tbsp lemon juice
  • 1 Tbsp dried oregano
  • 4 garlic cloves, minced
  • 1 tsp salt


  • 1½ tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup long grain rice
  • 1½ cups chicken broth
  • ¾ cup water
  • 1 tbsp dried oregano
  • 1 tsp salt
  • Black pepper


  1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

To Cook

  1. Preheat oven to 350F.
  2. Remove chicken from marinade, but reserve the Marinade.
  3. Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.
  4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
  5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
  6. Heat 1 Tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
  7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet.
    Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
  8. Remove from the oven and allow to rest for 5 to 10 minutes before serving. 

    Garnish with parsley or oregano and fresh lemon zest, if desired.


I use bone in, skin on chicken thighs because there's more flavour. But you can use skinless, boneless chicken thigh fillets if you prefer. If you do that, place the chicken in the pan 20 minutes into the baking time because the chicken won't need as long.

How to make this entirely on stove top
Though the result isn't quite the same as baking because you sacrifice either the chicken juices mixing in with the rice OR the crispy skin, it can be made entirely on the stove. There are two options:

a) Cook the chicken completely on the stove, set aside and cook the rice on the stove (reduce the liquid by ½ cup). To cook the rice, just follow the recipe directions up to the point just before putting it in the oven. Instead of doing that, put the lid on and cook on medium low until the liquid is absorbed (about 12 - 15 minutes). When the rice is almost ready, pop the chicken back in on top of the rice and put the lid on to warm up, and finish cooking the rice. This will yield a chicken with crispier skin than the second method.

b) The 2nd method is to sear the chicken but not cook it through, then pop it on to of the rice to finish cooking while the rice cooks. This method is easier and you will get the benefit of the chicken juices mixing in with the rice while it cooks but you will lose the crispiness of the skin.

7. You need enough lemon to get 4 tbsp of lemon juice which will be 1 large or 2 small lemons. Use all the zest from the lemon(s) that you use.


Next ingredient:  Thyme


Honored Contributor
Posts: 9,623
Registered: ‎03-26-2010


[ Edited ]

forrestwolf......happy to hear from you again!  Hope to see you more often.  


Baked Flounder with Onion and Lemons*


2 lemons, sliced into 1/4" thick slices

2 medium onions, peeled and sliced into very thin slices

4 tablespoons unsalted butter

1 cup dry white wine

1 teaspoon freshly chopped THYME plus extra sprigs

salt and pepper

4 (6 oz) flounder filets


Preheat oven to 400 degrees.  Arrange lemons and onions in a 9x13" baking dish.  Dot with butter, add wine and 1/4 cup cold water.  Sprinkle with chopped THYME, season with salt and pepper.  Bake until onions are soft and translucent, about 40 minutes.


Remove baking dish from oven.  Arrange fish over lemons and onions.  Season fillets with salt and pepper.  Scatter fresh THYME sprigs over fish.  Baste fish with a little cooking liquid.  Bake until fish is just opaque and cooked through, 16-18 minutes.  Do not overcook.  Serve with onions and lemons, if desired.


* I originally posted this recipe for Lemons but Zhills posted ahead of me.  However, THYME is an ingredient too so my recipe worked for both....ha!



Esteemed Contributor
Posts: 5,684
Registered: ‎05-27-2015



You won't use another veggie dip recipe after you try this one. 


16 oz. Breakstone's SOUR CREAM, yes it has to be Breakstone's.

1 package Knorr Vegetable Soup (Recipe) mix

3 heaping tablespoons (or more) Kraft Parmesan Cheese (the stuff in the green can) 


Mix well and chill for two hours. Stir before serving. Serve with cut up raw veggies and/or crackers.


This stuff is addictive. I always hope there is some left at the end of the day, so I can put my feet up and finish it off.


Next: London Broil

Honored Contributor
Posts: 14,779
Registered: ‎02-27-2012



So NICE to 'see' you again!

Honored Contributor
Posts: 10,320
Registered: ‎05-15-2016

I’ve actually never made one but this one sounds easy to start out with anyway!


Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Serves: 6
  • 1½-2 lb. London Broil
  • 1 cup Italian dressing
  • ¼ cup soy sauce (if making GF use Kikkoman GF Soy Sauce)
  • ¼ cup honey
  1. Mix Italian dressing, honey and soy sauce in a large Ziploc bag.
  2. Add London broil to bag and, if possible, let it marinate several hours in the refrigerator.
  3. Grill on low heat 12 minutes each side (4 minute longer per side if you like it well done . . . but who likes it well done?!).

Next Ingredient: BRIOCHE 

Respected Contributor
Posts: 3,030
Registered: ‎07-20-2011

I have never made this recipe but years ago I made a very similar recipe but did not use BRIOCHE.. I looked this one up and got it from the website.


Ham and Cheese BRIOCHE Pudding


1 tbsp butter, for greasing pan, 1 (12 oz) BRIOCHE loaf or smaller brioches, cut into 1 inch cubes (about 8 cups), 6 eggs, 4 cups half and half or whole milk, 2 tsp salt, 1/2 tsp black pepper, pinch nutmeg, pinch cayenne, 1/2 cup thinly sliced scallions, 6 oz thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups) 8 oz grated Gouda or Gruyere cheese (about 4 cups).

Heat oven to 375. Butter an 11 x 11 inch baking dish. Fill dish with brioche cubes and set aside. In a large bowl, beat eggs well. Whisk in half and half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in the baking dish. Sprinkle ham and cheese on top, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet. Place the baking dish and the sheet in the middle rack of the oven and bake 45 minutes, or until skewer that is inserted in the middle of the dish comes out dry. Let rest for 10 minutes or so before serving.



Happiness is not a destination, it is a way of life.