Holiday Treats

I have decided to take a break over the next few weeks... I'll hopefully, come back fresh and creative after the first of the year.....  Until that time, here are some treats to help you get through the holiday season!

Breakfast Ideas:

Cinnamon Rolls

Biscuit and Sausage Gravy

BLT Scrambled Eggs

Appetizer Ideas:

Crab Delights

Creamy Pesto Dip

Spicy Crab Cakes with Lemon Aioli

Dinner Ideas:

Christmas Pasta

Beef Roast

Pot Roast Image © Diana Rattray

Creamy White Chicken Chili

Picture courtesy Mary @ Barefeet in the Kitchen

Dessert Ideas:

Homemade Cherry Mash

My Grandma's Fudge

Pecan Tassies

Butterhorns

Merry Christmas and Happy New Year from Jenn's Food Journey!!!!

Mustard Cream Sauce

What can I say about this sauce? I mean I have posted a lot of sauce recipes and they are all so extremely good.... This one is no exception!!  I could have eaten it with a spoon, but decided against it and served it along side a wonderful piece of baked salmon.  Actually, I topped the salmon with a little of the sauce, then topped it with some panko and THEN served it with some of this delicious sauce.  And it was perfect!!!

Mustard Cream Sauce
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 teaspoon heavy cream
1 teaspoon lemon juice
1 Tablespoon whole grain mustard
1 1/2 teaspoons mustard powder
1/8 teaspoon Worcestershire sauce
salt and pepper

Directions:
In a small bowl, mix together all ingredients until well combined.  Season with salt and pepper.  Cover and refrigerate until ready to use.  Can be made up to three days in advance.  Serve with chicken, fish, shrimp, pork or french fries!  Enjoy!

One Year Ago:  Death by Chocolate Cookies
Two Years Ago:  Christmas Goodies
Three Years Ago:  Guest Post - Crab Delights

Chicken Biscuit Pie

One of Chris' favorite meals is chicken pot pie.  I have never been a fan of chicken pot pie, so I have actually only made it once for him... and it was just for him, and it was VERY early on in our relationship.  After that... he may have eaten one, but it wasn't from my kitchen!!  A couple weeks ago, I was scanning through my new Food Network magazine, when I ran across a recipe for turkey biscuit pie.  Sort of a spin on the old pot pie... this was done in a cast iron skillet and used a biscuit topping and, to my surprise, looked AMAZING!!   So, I thought what the heck, let's make Chris happy and feed my little sudden craving all at the same time... it's a win win situation in my book!!   I'm so glad I tried it.. it was delicious!!  My chicken mixture got a little thick, which I didn't mind, the one thing I don't like about pot pies is sometimes they can be too soupy.  And, of course, I took a short cut and used Bisquick mix to make the biscuits.  Despite those little differences, I was very happy with the dish and so was Chris, so as I suspected... it was definitely a WIN WIN!!

Chicken Biscuit Pie
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
2 chicken breasts, cubed and cooked
2 Tablespoons unsalted butter
1 large carrot, peeled and chopped
2 stalks celery, chopped
1/2 sweet onion, diced
2 teaspoons chopped thyme
salt and pepper
1 Tablespoon whole grain mustard
3 Tablespoons flour
1 1/2 cup chicken broth
1/4 cup milk
For the biscuits-
1 1/2 cups Bisquick mix
1/2 milk (maybe more.. sorry I didn't measure)

Directions:
Preheat oven to 375 degrees F.

In a cast iron skillet, over medium heat, melt the butter.  Add the carrots, celery, onion and thyme.  Season with salt and pepper.  Cook, stirring occasionally, for 7-8 minutes or until the veggies are tender.  Stir in the mustard then sprinkle in the flour.  Cook for 2 minutes.  Whisk in broth and milk.  Add the chicken.  Reduce heat to simmer and cook until the sauce thickens, about 3 minutes.  Remove from heat and season to taste with salt and pepper.

Make the biscuits by mixing the Bisquick and milk together until combined.  Drop dough in randoms areas on top of the chicken mixture.  Place skillet into oven and bake until the biscuits are golden brown, about 10-15 minutes.  Carefully remove from the oven and allow to cool for a few minutes before serving.  Enjoy!

One Year Ago:  Cornflake Crusted Tilapia
Two Years Ago:  Jalapeno Pesto Chicken
Three Years Ago:  Every Chip Cookie

Speedy Shrimp and Red Pepper Pasta

Although being pregnant has not made me dislike any foods... most foods sound amazingly delicious to me right now... it has brought on a sense of not wanting to cook as much.  Or maybe it's the fact that I don't have much imagination anymore.  Either way, I am searching even more and more for simple meals.  And these days, they need to be not only simple, but healthy for me.  Honestly, I could eat a meal of mac and cheese and french fries each and every night... and I'm sure the baby wouldn't mind either... but I'd also be about 300 pounds and I really don't want that just yet :)   So, when I came across this recipe on the What to Expect website, I knew it had to be something I made... and soon!!  This truly is speedy and although it's nothing extremely special, it is filling and delicious and perfect for a weeknight meal!

Speedy Shrimp and Red Pepper Pasta
Adapted from What to Expect
Printable Recipe 
Ingredients:
8 oz whole grain penne
1/2 lb medium shelled and deveined shrimp
salt and pepper
garlic powder
1 red bell pepper, thinly sliced
1/4 cup low sodium chicken broth
1 cup cherry tomatoes, quartered
1 Tablespoon grated parmesan cheese, plus more for serving
fresh basil leaves, chopped

Directions:
Place the shrimp in a shallow dish and season liberally with salt, pepper and garlic powder.  Toss to coat.

Cook pasta according to package directions; drain.

Meanwhile, spray a non-stick skillet with oil or cooking spray and heat over medium heat.  Add the shrimp and cook 3 minutes per side.  Remove from pan.  To the same pan, add the red pepper; seasoning with salt and pepper.  Cook for 3 minutes or until they are just softened.  Remove from pan.   Add broth to pan and bring to a boil.  Add tomatoes and parmesan cheese.  Allow to simmer for 3 minutes.  Add the shrimp and red pepper back to the pan and cook for a minute or two until the shrimp is heated through.  Toss the sauce with the pasta and season with salt and pepper to taste.  Sprinkle with fresh chopped basil and serve.  Enjoy!

One Year Ago: Reese's Pieces Peanut Butter Cookies
Two Years Ago:  Chili Glazed Pork Ribs
Three Years Ago:  Grilled Pork Chops with Chipotle Honey Sauce

White Truffle Garlic Aioli

We received lots of great wedding gifts... one of my favorite came from a co-worker.  She gave me this really cool oil/vinegar holder with dispensers... but along with it came a Herbs de Provence olive oil, a white balsamic vinegar and ...... wait for it....   a bottle of white truffle oil!!!  YUM!!  So, of course, my first thought, was to make an aioli.  Now, one thing I learned, you can use too much truffle oil.  The first batch I made was over powered by the oil and was almost inedible.... almost :).  But, never fear, I don't like to give up when it comes to sauces, so I tried again, and the next time I nailed it!  I have made this sauce quite a few times since.. I mean it goes so well with the one thing I have pregnancy cravings for - FRENCH FRIES!!!   Oh yes, I haven't craved too many things, but fries... oh my gosh, I can't seem to get enough of them.  I have done very well with not going over board, and when I have do have the, more times than not I bake them at home, so they are a little better for me... but I guess if you are dredging them in this sauce, it sort of wipes that out, huh?  Oh well... it's worth it!!

White Truffle Garlic Aioli
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup mayonnaise (homemade or store bought)
1 Tablespoon lemon juice
1/4 teaspoon white truffle oil
1/4 teaspoon garlic powder
salt and pepper, to taste

Directions:
In a small bowl, mix together all ingredients until well combined.  Season with salt and pepper to taste.  Cover and refrigerate until ready to use.  Can be made up to 3 days in advance.  Serve with chicken, fish, shrimp or french fries!!  Enjoy!

One Year Ago:  Tailgating Asian Chicken Strips
Two Years Ago:  Balsamic Chicken Pasta
Three Years Ago:  New England Clam Chowder
 

Baked Chicken Breasts with Parmesan Crust

I hope everyone had a great Thanksgiving!!  We had a wonderful day with some of Chris' family and we very much enjoyed our long weekend!  I could totally get used to not working!!! lol

Anyway, this is a simple baked chicken recipe that I probably wouldn't have posted because I've done this same thing with fish... BUT... it's all I have in my bag of goodies right now, so it's what you get.  Simple, delicious and ready (from start to finish) in less than an hour.... that's hard to beat these days :)

P.s... about the sauce... I just doubled the dijon mixture and mixed half of it with about 1-2 Tablespoons of mayo... simple as that!

Baked Chicken Breasts with Parmesan Crust
Adapted from Ted Allan
- Serves 2 -
Printable Recipe 
Ingredients:
2 Tablespoons Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts (pounded down so they are both an even thickness)
1/2 cup grated parmesan cheese
1/2 cup panko bread crumbs
olive oil

Directions:
Preheat oven to 450 degrees F.

Mix the mustard, thyme, salt and cayenne in a shallow bowl.  Add the chicken breasts and turn to coat completely; set aside.

In another shallow bowl, combine the parmesan and panko.  Dredge the chicken in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Place the chicken on a rack set over a baking sheet, drizzle with a little olive oil and put the sheet in the middle of the oven.  Bake until the chicken is golden brown and cooked through, about 15-20 minutes.  Let rest 5 minute before serving.  Enjoy!

One Year Ago:  Pan Seared Cod with Garlic Dill Sauce
Two Years Ago:  Peanut Butter Pie with Vanilla Bean Whipped Cream
Three Years Ago:  Pots de Creme