Breaded Chicken with Ham and Grape Sauce

A good friend of mine passed along this recipe. I made it tonight. It's the perfect combination of sweet and salty with lots of Fall flavors. Enjoy!!

Chicken-

1/3 c. flour

1/3 c. finely crushed saltine crackers or bread crumbs

4 boneless, skinless chicken breasts, pounded to be tender

2 TBL oil

2 TBL butter

salt/pepper

4 slices ham, can be warmed to match temperature of chicken and sauce

Set ham aside. Mix the flour and crumbs in a ziploc. Pound the chicken and season it with salt and pepper. Cover in crumb mixture. (I put the s/p chicken in the ziploc with the crumbs, pounded with an ice cream scoop and shook to coat.) Saute over medium heat in butter/oil mixture (can be reduced).

Grape Sauce-

1 c. chicken broth (or 1 cup water with 1 chicken boullion)

1/2 c. orange juice

3/4 c. red seedless grapes, sliced in half

1/4 c. raisins (optional)

1/4 c. sugar

1/8 teas. nutmeg

1/8 teas. cinnamon

up to 1 TBL. cornstarch as needed to thicken

Combine all but grapes and bring to a low simmer. Allow to thicken a bit. You can add cornstarch if desired to thicken more. Add grapes in the last 8 minutes or so. If you boil them too long they fall apart and get mushy.

To serve-

Place a chicken breast on top of a slice of ham. Cover with a generous portion of sauce. Enjoy!! This is fantastic with grilled asparagus or fresh green beans cooked al dente. YUM!

Fabulous Fajitas

No picture with this one today.

FABULOUS Fajitas

1 lb skirt steak or chicken cut in strips

2 TBL. Olive oil

2 TBL Lemon juice

1 teas. Garlic powder

1/2 teas. garlic salt

1/4 teas. cumin

1/4 teas. chili powder

1/2 teas. oregano

1/2 teas. pepper

1/8 teas. liquid smoke flavor

Combine and marinate in fridge for 6-8 hours. Cook meat to almost done.

*Add:

1 cup green or red pepper strips

1 cup onion strips

Cook until veggies are tender and meat is done.

*Add: 1/2 cup picante sauce

Serve with shredded cheese, sour cream, tomatoes, avocados, salsa, lettuce and lime. Yum!

(I usually double the marinade for 4 boneless, skinless chicken breast halves.)

Baked Potato Soup

I just made this. I cannot get over how amazing and delicious it is. I used a recipe I found in a ward cookbook and made some changes. Enjoy!!!

5 smallish baking potatoes, baked but undercooked, peeled and chopped in generous sizes

1/4 c. Bacon Bits (real. Or a few strips of bacon, cooked, drained and 1 TBL grease reserved instead of olive oil)

1 TBL. olive oil

1 small onion, chopped

1 garlic clove, minced

4 TBL flour

1 teas. salt

1/2 teas. basil

1/2 teas. thyme

1/2 teas. pepper

1/8 teas. cayenne pepper (I just shook it in and estimated 1/8 teas.)

2 cans chicken broth (4 cups)

1 can evaporated milk

1/3 cup sour cream

1 chopped green onion

1/2 cup shredded cheddar cheese

First, bake the potatoes. 375 degree for about 40 minutes should do it. Remove from oven and slice (the skin should peel off as you are slicing and chopping). Saute the bacon bits in the olive oil in a large soup pan. Add the chopped onion and minced garlic. Saute until onion is tender. Remove from heat and add flour, basil, thyme, salt, and pepper. Stir well. Return to low heat and gradually pour in broth while stirring. Bring to a boil. Boil for about 2-3 minutes, stirring. Add the chopped potatoes and green onion. Remove from heat and let cool for a minute or two. Whisk together milk and sour cream in separate bowl. Gently and gradually stir in the cream mixture. Sprinkle the cayenne over top. Stir and return to very low heat. DO NOT BOIL. Let the soup heat through. Add the cheddar cheese just barely before serving and only let it get warm enough to melt and mix with the soup. Garnish with extra green onions, sour cream and cheddar.

**The potatoes I used were about 3-4 inches long and 2 inches or so in circumference.

When I made this, I only cooked 3 potatoes in the oven. I realized it was not potato-y enough for me, so I quickly chopped 2 more and sauteed them in a covered skillet for about 10-12 minutes with a tablespoon of water. It added a nice contrast having larger, firmer chunks of potatoes in addition to the soft, small baked potato chunks. I also did not measure the cayenne pepper. I would eyeball it and taste test as you go. Be careful not to add the cream mixture in right after the soup has stopped boiling. It will curdle. And, the longer the pot sits on the stove (even without boiling) the hotter it will get and the faster it will start curdling and falling apart. So be careful. Otherwise, it is amazing.

This one is definitely getting added to the delicious soup file!!!