It's great to be home...Round Top was amazing as usual...but also exhausting. One of the highlights of our trip was meeting some blog followers. Three different groups of ladies approached us to inquire if we were "the Sisters". We had so much fun chatting with all of them. It was like we were old friends...with so much in common. Women all passionate about their homes, gardens, cooking and entertaining.
And speaking of cooking...We are ready for some good hearty food around our house...I've chosen two new recipes that sound easy and look delicious!
This recipe is from Cooking With Sugar. It looks , smells and tastes amazing.
3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condensed cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pep
Preheat oven to 350°F
Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.
Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.
Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes.
Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast. Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool. Top with chopped fresh parsley and serve.
And this is the perfect side dish from Cinnamon Spice and Everything Nice.
Roasted New Potatoes and Asparagus
Ingredients 1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces 1-2 pounds new potatoes, cut in half or thirds (the larger ones) olive oil 3 cloves garlic, sliced 1 tablespoon dried Italian seasoning, crushed between fingertips sea or kosher salt and fresh black pepper 1-2 tablespoons fresh basil or parsley, chopped fresh grated Parmesan cheese, for serving
Instructions: Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables. Grease a roasting pan, casserole dish or sheet pan. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs. Serve with Parmesan cheese.
The table is all set...
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