7/4/09

Skillet Almond Dijon Chicken, Fresh Fried Squash, Savory Bacon Muffins, and sliced homegrown tomatoes

Skillet Almond Dijon Chicken, Fresh Fried Squash, Savory Bacon Muffins
and slice homegrown tomatoes


I put together this little meal last night. We thought it was good.


Skillet Almond Dijon Chicken


4 boneless skinless chicken breast fillets
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1/2 cup almonds, chopped

Preheat oven to 375 degrees. Place chicken into an oven-safe skillet sprayed with cooking spray. Brown on both sides. Place lid on skillet and allow chicken to simmer for about 15 minutes. Blend mustard and mayo together and spread on top of chicken. Sprinkle with almonds. Bake for 15 - 20 minutes.


Fresh Fried Squash

Wash and slice 6 - 8 crook-necked yellow squash. Slice 1 onion. Separate into rings. Place squash and onion into a large plastic zippered bag. Add salt and pepper to taste. Add about a ½ cup of flour. Shake to coat. Fry in small amount of oil (I use a very light olive oil.) until brown and crispy. Cook these much like country fried potatoes, allowing them to brown on bottom and then turn. Do this repeatedly until desired brownness and tenderness is reached. A Southern delicacy!! I cook mine in my cast iron Dutch oven.


Savory Bacon Muffins

I made these up as I went along last night. We thought they were pretty good. Next time I may add a bit of minced garlic for the last few minutes that I sauté the onions.

8 slices precooked bacon*
6 - 8 green onions, finely chopped
1 ½ cups Bisquick OR self-rising flour
½ cup self-rising cornmeal
1 cup cheddar cheese
Fresh cracked pepper to taste
2 eggs
1 cup buttermilk (can use regular milk)
3 tablespoons melted butter (6 if using self-rising flour)

Preheat oven to 375 degrees. Spray muffin pan with cooking spray.

Heat bacon until crisp in a skillet. Remove and crumble.

Add butter and green onions to skillet where bacon was cooked. Sauté onion until tender.

Place Bisquick in mixing bowl. Add cornmeal; blend. Add cheese; blend. Make a well in the center. Add eggs, buttermilk, and sautéed onions; blend just until moistened. Spoon into muffin cups. Cook until golden brown, 10 - 15 minutes.

*You could use uncooked bacon and sauté onions in bacon grease instead of butter.

1 comment:

  1. you've done it again....my mouth was watering by the time I finished reading this post...you might have the luckiest family in the world. Oh, and to reply to your comment I haven't tried the cake truffles, if you have the recipe please forward it to me. :)

    ReplyDelete

Thanks for sharing! I love comments!