Skip to main content

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.
Labels:

Comments

  1. FeliciaJuly 6, 2009 at 6:02 PM

    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

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s...
34 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un...
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share ...
20 comments
Read more