Savory Smothered Chicken

Savory Smothered Chicken

2 Tbsp. olive oil
1 lb. boneless, skinless chicken (I typically get chicken tenders for this recipe)
Salt, pepper and garlic powder to taste
1 onion, thinly sliced
2 Tbsp. all purpose flour
1 c. low sodium chicken broth
½ c. 2% evaporated milk
2 Tbsp. white wine (optional)
¼ tsp. dried thyme

In a large skillet, heat olive oil.  Season chicken on both sides with salt, pepper and garlic powder to taste.  (A little goes a long way on garlic powder!)  Brown chicken on both sides in oil and remove to a plate.  Stir in onion and cook until tender.  Sprinkle flour over onion and quickly stir together for about 1 minute.  Pour chicken broth over onions and stir, breaking up clumps until smooth.  Stir in evaporated milk, white whine and thyme.  Turn heat up to high and stir until thickened, about two minutes.  Reduce heat to medium low and return chicken skillet.  Cover and continue cooking about 10 minutes until chicken is cooked through.

Classic White Frosting

For Miller's last birthday cake, I decided to change up from my usual buttercream frosting and do a shortening based frosting.  Initially I thought it was a mistake, but once I tasted it with the cake it was delicious and will be my new go to for birthday cake.  It was also perfect for decorating.

Classic White Frosting

2 c. shortening
8 c. powdered sugar
¼ c. heavy whipping cream
1 ½ tsp. vanilla (I used clear to keep it extra white)

In a mixer, blend shortening and powdered sugar until smooth.  Add in whipping cream and vanilla and whip frosting until it reaches desired consistency.

Add in favorite color drops or gels to make desired color.

My Favorite Yellow Cake

• I've finally found the best homemade yellow (but more like vanilla) cake.  I made Miller's birthday cake and my family thought I got it from a bakery!  This cake is pretty high maintenance with room temperature ingredients, but definitely worth the trouble.

• My Favorite Yellow Cake
• 
  
• 1 cup butter, softened to room temperature
• 1 3/4 cups granulated sugar 
• 2 teaspoons vanilla
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda 
• 1/2 teaspoon salt
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream (light or regular), room temperature

1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed. 
5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
8. Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
9. Bake for 25-28 minutes until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

Frost with Classic White Frosting

Freezer Sandwiches

I made these for the first time right after Price was born, looking for an easy meal to grab in a hurry.  And then I forgot about them.  Until now.  We get home from church really late and by the time we walk in the door, everyone is tearing down walls trying to get something to eat.  Even if I rely on the crockpot, there is usually something else to do before we eat and I just don't have time for it.  So, I've loaded the freezer with these sandwiches and set them to bake while we are on our way home.

Freezer Sandwiches

1 stick butter, melted
3 Tbsp. mustard (I've used spicy brown and dijon, so choose your favorite)
2 Tbsp. prepared horseradish
2 Tbsp. poppy seeds
8 hamburger buns
1 lb. ham, thinly sliced (I like a sweet ham to cut the spice of the mustard and horseradish)
8 slices swiss cheese

Mix together butter, mustard, horseradish and poppy seeds until smooth.  Open the buns and spread the sauce on the inside of both sides of buns.  Lay ham on bottom piece and cheese on top piece of bread.  Close up and spread sauce on top of bread bun.  Wrap in foil and freeze.

When ready to eat, bake at 400 for 30-40 minutes.