RECIPE: Garlic and Lemon Chicken with Green Beans & Red Potatoes

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
 Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Share for others to enjoy ! More recipes, motivation and healthy tips can be found at click here => Angelia Mitchell or Coach Angelia 90 Day Fitness Challenge

Grandmothers Triple Chocolate Chunk Cupcakes

Ingredients

Cupcakes
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
1/2 cup milk
1 cup chocolate chunks

Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon cornstarch dissolved in 1 teaspoon water

Directions

1. Heat the oven to 350°F. Grease and flour the cupcake trays
2. In a large bowl or a stand mixer; add the eggs, oil, milk, vanilla, sugar and whisk well until well combined and flufly. Gradually add the cocoa, flour, baking powder and beat well until well combined.
3. Finally fold in half of the the chocolate chunks and spoon the mixture into the cup cake molds.
4. Place tins in the oven for 10 minutes. After 10 minutes, remove cupcakes from the oven - but don’t shut oven off - and distribute the other half of the chocolate chunks on top of each muffin. Place the cupcakes back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
5. Remove from oven and let cool completely.
6. For the syrup. Add all ingredients to small saucepan. Bring to a boil, stirring frequently. Boil for about 3 minutes.
7. Drizzle chocolate sauce just before serving.

Original Triple Chocolate Chunk Cupcakes Recipe found at Grandmothers Kitchen Recipes.

Chicken Soup for the Soul and Body

As the weather changes to fall, we as moms are always looking for that recipe to warm our bodies.  I have been making this chicken soup for ages.  My mom gave me this receipe about a year ago so not sure whose it is.  If you know, please let me know so I can give credit to the person it becomes to.

Ingredients

 

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large Vidalia onion, chopped
• 2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
• 2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
• Salt and freshly ground black pepper
• 2 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 bay leaf
• Dash hot sauce
• Dash Worcestershire sauce
• 2 boneless, skinless chicken breasts, cubed into bite-size pieces
• 4 ounces egg noodles, about 1 cup
• 8 ounces frozen peas
• 1/4 cup freshly chopped dill leaves

Directions

Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.

Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.

Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

RECIPE: Pumpkin Bundt cake

Pumpkin Bundt cake
1 box yellow cake mix (18 -1/4 oz)
1 box butterscotch pudding (3.4 0z)
1/4 c vegetable oil
1/4 c water...
1 cup canned pumpkin
2 tsp pumpkin pie spice
4 eggs
powdered sugar or whipped cream, opt.

In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350'F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 15 minutes before removing to a wire rack to cool completely.
Dust with powdered sugar and or serve with whipped cream if desired

Mini Pineapple Upside Down Cakes

Big Mama's Home Kitchen: Mini Pineapple Upside Down Cakes: YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories.

I baked these this morning and they look delicious!!!!  I can't wait for hubby and girls to try them.  If you are using a regular size muffin tin, I found it easier to use the pineapple chunks rather then the whole ring because you would have to cut them to fit.

Recipe: CREAM CHEESE POUND CAKE

CREAM CHEESE POUND CAKE-Best ever pound cake-hands down!!!

INGREDIENTS:
1 (8 ounce) package cream cheese
1 1/2 cups butter
... 3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked. Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!

Recipe from http://www.hugsandcookiesxoxo.com/2013/07/hands-down-best-ever-most-incredible.html