Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…

May 27, 2013 at 5:21 PM | Posted in baking, chicken, mushrooms, pasta | 1 Comment
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Today’s Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.

 

 

 
A very peaceful and beautiful Memorial Day out today. Stopped by Kroger, then got the car washed, and rambled around down by the lake on the 4 wheeler. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.

 

 

I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. This is the second time I’ve prepared this dish Baked Chicken Thighs Pasta 003and it’s already one of my favorite Chicken Recipes! To prepare the breading and marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.

 
To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, Boiled Mini Carrots and Helthy Life Whole Grain Bread. To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Baked Buttermilk Mustard Chicken Thighs

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

 

 

Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g

 

http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422

Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…

May 9, 2013 at 5:32 PM | Posted in baking, chicken, mushrooms, noodle | 2 Comments
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Today’s Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.

 

 

Well it looks as though my Dad will be coming home Saturday, barring no setbacks, from the rehab center. It will be nice to have home Baked Buttermilk Mustard Chicken Thighs 004again! Really had no idea on what to have for dinner. I went to Kroger to pick up some Milk and Bread and came back with everything to make dinner tonight. Kroger had Chicken Thighs on sale and I knew I had found dinner! I had never tried any recipes with Chicken Thighs but I keep hearing on the cooking shows on TV on how good they are I thought I would give them a chance. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.

 

 

I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. Very good website stocked full of all kinds of recipes. To prepare the marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.

 
To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, and baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. Everything together made one fantastic dinner! To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Banana! Not a Banana Split or Bananas Foster, a Banana. They had them on sale at Kroger!

 

 

 

Baked Buttermilk Mustard Chicken ThighsBaked Buttermilk Mustard Chicken Thighs 001

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g

 

http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422

 

 

LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g

http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/

 

 

Al Dente Egg Fettuccine Noodles
Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

Dijon Chicken Cutlets

April 27, 2013 at 8:33 AM | Posted in chicken, spices and herbs | Leave a comment
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Thank you for passing this along Aimee! Diabetic friendly – Dijon Chicken Cutlets

 

Dijon Chicken Cutlets
Ingredients
4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely minced
1/2 cup dry white wine
1/4 cup water
2 tablespoons Dijon-style mustard
1/2 teaspoon roasted ground cumin
1/2 teaspoon dried dill
1/4 teaspoon coarsely ground pepper
1/3 cups chopped fresh parsley
Directions

Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
Heat butter and oil over medium-high heat in a large skillet; brown chicken pieces about 3 minutes on each side. Transfer chicken to a platter; keep warm and set aside.
Saute garlic for 15 seconds in skillet drippings; add the wine, water, mustard, dill weed, salt and pepper. Bring to a boil and reduce volume by 1/2, stirring up the browned bits at the bottom of the skillet.
Pour sauce over chicken cutlets. Sprinkle with parsley and serve.
Makes 4 servings.

Nutrition information per serving: Calories 223, fat 9 g, cholesterol 2 mg, sodium 235 mg, Protein 27 g.

Red Potato Horseradish Cake

February 14, 2013 at 11:07 AM | Posted in bison, potatoes | 1 Comment
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I came across this delicious sounding recipe on the Wild Idea Buffalo web site and can’t wait to give this one a try! I left the web site link at the bottom of the post. While there check out their many Bison and side dish recipes along with the on line store for all kinds of great Buffalo cuts!     http://wildideabuffalo.com

 

 

 

Red Potato Horseradish Cake
I prepared as recipe suggested, but thought the salt and cream might be a little much, so I added salt to taste, (about 1½ tsp.) during the mashing and used only 2 Tb. of the cream. I did press into a cake and broil as recommended. This was a good dish, but preferred it as a mash, as it left it a bit cleaner in taste .
Red Potato Horseradish Cake
I prepared as recipe suggested, but thought the salt and cream might be a little much, so I added salt to taste, (about 1½ tsp.) during the mashing and used only 2 Tb. of the cream. I did press into a cake and broil as recommended. This was a good dish, but preferred it as a mash, as it left it a bit cleaner in taste .

Ingredients

1 pound red potato, medium sized, cut 1 inch dice, skin on
1 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard, whole grain
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons kosher salt
1 teaspoon white pepper
1/4 cup chives
1/2 gallon water
1 cup micro greens, available at specialty markets
Preparation

Place potatoes, ¼ to ½ gal water (or just enough to cover potatoes) and 1 tablespoon salt in a heavy bottom pot and bring to a boil.
Allow to simmer for approximately 10-15 minutes until tender. Drain water and allow to sit in strainer for 5 minutes to allow all water to drain.
Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.
With a large kitchen spoon, stir and smash potatoes until mixed but still chunky. Adjust seasoning with salt and pepper.
Using an ice cream scoop, portion a 3 oz. scoop onto a greased baking sheet. Form potatoes into a cake shape and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes.
Place potatoes under the broiler for 4-5 minutes or until golden brown

 

http://wildideabuffalo.com/2013/bison-at-the-inaugural-luncheon/

Tilapia Sandwich w/ Baked Seasoned Crinkle Fries

March 17, 2012 at 6:01 PM | Posted in diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, Ore - Ida, tilapia | 2 Comments
Tags: , , , , , , ,

Today’s Menu: Tilapia Sandwich w/ Baked Crinkle Fries

If you want a flat-out delicious Fish recipe look no further! I made the recipe with Tilapia but it would go great with Mahi Mahi, Sea Bass, or about any Fish. It made one of the most delicious Fish Sandwiches I ever had. I seen this recipe earlier this morning from the Neely’s on the Food Network and it looked too good not have asap! So I laid out two Tilapia Fillets and I was set. I preheated the oven to 450 degrees F. Then placed a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

First you dredge the fillets in a Melted Butter, Dijon Mustard, and Chopped Dill. Then you combine some Panko Bread Crumbs, Cayenne and some Sea Salt and Pepper and dredge the fillets through this making sure the fillets are completely coated. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by slathering the Bread with Tartar Sauce, topping with the breaded fish fillet and adding you toppings. I left my version of the recipe below with a web link to the original one on the Food Network. As a side I had Baked Ore Ida Seasoned Crinkle Fries. For a dessert/snack later a serving of Ruffle’s Reduced Potato Chips and Simply Kraft Sour Cream Ranch Dip.

Tilapia Sandwich

Ingredients

Nonstick spray
2 tablespoons melted butter (I Can’t Believe It’s Not Butter)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 cup panko breadcrumbs
1 to 2 teaspoons cayenne pepper
Kosher salt and freshly cracked black pepper
Two 6-ounce tilapia fillets
Two Healthy Life Whole Grain Buns or Healthy Life Whole Grain Bread
Iceberg lettuce, Sliced Tomatoes (Optional)
Heinz Premium Tarter Sauce

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.

* Recipe was based on a recipe from The Neely’s on the Food Network *

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/tilapia-sandwich-recipe/index.html

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