Tuesday, May 18, 2010

{french fried onion chicken}

I happened to see this in a magazine, but wasn't able to write it down at the time. I went home and decided to try it anyway, based on what I could remember. It is delicious, and SO easy. It was a definite hit at our house!


4 chicken breasts, boneless and skinless
1 package French Fried Onions
1 c. buttermilk

**You can use eggs, instead of buttermilk, but buttermilk is a natural tenderizer...making the chicken especially tender.

Crush the French Fried Onions into small pieces, then pour in a pie plate. Pour the buttermilk into another pie plate. Dip each chicken breast into the buttermilk first, then roll in the French Fried Onions. Place on a cookie sheet, lined with foil and sprayed with cooking spray. Bake at 350 degrees for approximately 25-30 minutes, or until chicken is cooked through. We like to serve these with honey mustard and ranch dressing.


Saturday, May 8, 2010

{caramel shortbread bars}

A couple of weeks ago I was sitting in the doctor's office, and ended up waiting for some time. I found myself thumbing through quite a few magazines, and stumbled across a recipe that I could not wait to try. I pulled out the notebook and pen from my purse, and hastily scratched down the recipe. Unfortunately, I did not document the name of the magazine, so if anyone knows, please let me know so I can give them credit!

This afternoon I had a chance to try them, and holy moly, they are fantastic! If you are a caramel lover, these bars are for you. The crumbly goodness of the shortbread crust, combined with the rich chewiness of the caramel = DIVINE.


10 T. unsalted butter, melted
1/2 c. sugar
1/2 tsp. salt
1 egg yolk
1 2/3 c. flour

Mix ingredients well, then press into a 9x9 pan that has been layered with foil or parchment paper and goes over the edges of the pan about an inch. Prick with a fork, then freeze for 5 minutes. Bake at 350 degrees for 25-30 minutes. Let cool completely.

1/2 c. butter
1/2 c. brown sugar
2 T. sugar
6 T. Karo syrup
1 tsp. salt
2 T. heavy cream

Add all ingredients to a large saucepan, and bring to a boil. Stirring constantly, boil for 5 minutes. Remove from heat, then add 1/2 tsp. vanilla. Pour over the cooled crust, then refrigerate until firm. Cut into squares.