Friday, March 8, 2013

Chicken and Veggies Provencal

Herbs de Provence
This particular batch contained 
basil, oregano, thyme, savory, & lemon zest.

Herb Thursday Recipe--Chicken & Veggies Provencal

    I am a big fan of herb gardening and cooking with herbs.  I have a wonderful mother who I helped plant an herb garden when I was a child. It was right outside my bedroom window and was beautiful to see, delightful to smell, and handy to use. It was close to the kitchen. It was lined with antique bricks and I enjoyed tending it.   I now have a kitchen herb garden of my own that is ever expanding.  I have found that TJ Maxx is a great place to bargain shop for gourmet herb concotions at a far better price than in grocery stores!
I check all those bargain outlets for these goodies now!  I plan on learning to make my own provincial herb mixtures. I will be sure to post the recipe and results here.

 4 boneless skinless chicken breasts
4 Tbsp olive oil
3 Tbsp butter
Herbs de Provence
Italian seasoned bread crumbs
1 cup flour
1 vidalia onion
3 carrots
4 medium red potatoes
1 large sweet potato
2 ribs celery
1/2 tsp salt
1/2 tsp pepper
Non stick cooking spray such as Pam

aluminum foil


 Preheat oven to 400*
Line a 13x9 cookie sheet with foil
Spray with non stick cooking spray

Wash veggies. Peel and cube sweet potato coarsely.
Cube red potatoes with skin on.
Chop celery coarsely
Peel onion and slice into large rings.
Peel and coarsely chop carrots.
Put all veggies in large bowl.
Toss with 2 Tbsp olive oil
Add approx. 2 Tbsp Herbs de Provence
Add 1/4 tsp salt
Add approx. 1/4 cup  Italian bread crumbs.

Toss mixture well til coated.

Pour out and spread evenly on foil lined cookie sheet.

Bake for 30 min. in oven. 

While veggies are baking
 Combine 1/4 cup Italian Bread crumbs, 2 tsp Herbs de Provence,
and 1 cup flour
Dredge chicken breasts in this mixture to coat.

In large skillet sautee chicken breasts in 2 Tbsp olive oil and 3 Tbsp butter
Add 1/4 tsp salt and 1/4 tsp pepper

Sautee til golden brown on all sides.

Set aside under a skillet lid to keep warm and moist.

Place chicken breasts in casserole dish
Surround with veggies.

Serves 4.




Chicken and Veggies Provencal

Thursday, March 7, 2013

Pasta e Fagioli

Gourmet Spice Blend I used in making this soup recipe.

Pasta e Fagioli 


  • 2 Tbsp olive oil
  • 2 pounds ground beef
  • 1 large chopped onion
  • 4  slivered carrots
  • 3 ribs diced celery
  • 1 can tomatoes
  • 1 green pepper diced
  • 2 cans light red kidney beans
  • 2 cans cannellini beans (white kidney beans)
  • 15 ounces beef stock
  • 3 teaspoons oregano
  • 2  teaspoons pepper
  • 1/2 teaspoon salt
  • 5 teaspoons fresh chopped parsley
  • 1/4 tsp red pepper flakes
  •  1 jar spaghetti sauce
  •  1 cup dry pasta shell macaroni 


Brown ground beef in skillet til done.  Drain excess grease.
Place browned beef in large kettle.
Place 2 Tbsp olive oil in skillet
Sautee' diced onion, peppers, carrots, and celery for 10 minutes stirring frequently.
Place sauteed veggies in kettle.
Add cans of beans, diced tomatoes, spices, salt, spaghetti sauce, beef broth to kettle
Stir well.
Add dry pasta last  and bring to boil for 10 minutes.
Allow to simmer for another 30 minutes til pasta is tender.

Serves 12

Pasta e Fagioli soup in the kettle

Yummy! Ladling up the finished product.

Sunday, March 3, 2013

Lena Mae's Chicken

Lena Mae's Chicken

   This recipe is a concoction by my mother-in-law, Lena Mae.
She is an excellent cook and homemaker.  She cooked for her spouse, four sons, and a houseful of farm hands each day. Later in life she worked for many years in the food service industry as a restaurant manager and in the catering business. 
 She was inspired to come up with this by Outback Steak House
"Alice Springs Chicken", but this is decidedly American and I like it better!
Thanks Ma!  

2 lbs boneless skinless chicken breasts
1/2 lb bacon
1 bottle Sweet Baby Ray's original barbeque sauce
1 1/2 cups shredded sharp cheddar cheese
rectangular baking dish
Cajun seasoning or Season All
2 Tbsp olive oil
Plastic wrap
meat mallet
cutting board

Pre-heat oven to 400*
Fry bacon until limp placing on a plate covered with paper towel to drain
Place chicken breasts wrapped in plastic wrap on cutting board and pound
with meat mallet until flattened and tenderized.
Remove and discard plastic wrap.  Cut each portion  of tenderized chicken breast 
to about the size of a deck of cards.

In a large skillet add olive oil and place chicken breast portions. Heat to high
Shake on salt, pepper, and Cajun spice. 
Sautee' chicken until breast portions are golden brown on each side.

Place dollops of Sweet Baby Ray's BBQ sauce in bottom of baking dish
Add chicken breast portions. Slather each generously with barbeque sauce to cover.
Add bacon strips over each piece of chicken.

Bake in 400* oven for 15 minutes.
Remove from oven and add shredded cheddar cheese to each portion to top.
Place back in oven and bake for additional 5 minutes.

Serves 6