I don't remember where we came across this recipe. We had this last night for dinner and it is definitely one of our favorites. Too bad I didn't think to take a picture ... oops!

The flavor of the tarragon is so delightful and fresh in this - and it's not heavy at all, despite the cream.

I usually only cook 2 chicken breasts (because there's only Hubby and me) but I still make the whole sauce part because we like it over our noodles. And one of my measurements is, um, unusual, but it's all about flavor. You can't screw it up, I promise!

Tarragon Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 shallot, diced
1/4 cup vermouth or dry white wine
1 pint heavy cream (recipe actually calls for 1 cup but I just use the whole little container - we like a lot of sauce!)
palmful of chopped fresh tarragon
2 tbsp lemon juice
egg noodles, cooked, drained and buttered

Heat olive oil in skillet over medium-high heat. Season chicken on both sides with salt and pepper, then brown in oil, about 1 minute or so on each side. Place browned chicken on a plate and set aside.

Reduce heat to medium-low. In the same skillet, add shallots and cook stirring constantly until soft but not browned, just a couple of minutes. Add vermouth, cream and 1/2 of the chopped tarragon; stir. Place chicken back in the pan, and bring the sauce to a gentle simmer. Cover and simmer for about 10 minutes, until chicken is done (there should be no pink). Remove chicken. Add remainder of chopped tarragon and lemon juice. Stir well. Sauce should coat a spoon though it tends to be slightly thin; simmer for a couple minutes more if it needs to thicken a bit.

Serve with buttered egg noodles. Enjoy!

This is one of Hubby's and my favorite baked chicken recipes. Hubby doesn't even like baked chicken, but he really enjoys this one! Bon Appetit!


4 boneless, skinless chicken breasts
1 egg
1/2 cup sour cream
1 sleeve Ritz crackers

In shallow dish, mix together egg and sour cream.

Empty Ritz crackers into a gallon-size ziploc bag and seal. Crush crackers in bag until well broken (you don't want a powder, but you don't want big chunks, either). Place crushed crackers in 2nd shallow dish, next to sour cream mixture.

Use a paper towel to dry off chicken as much as possible. One at a time, dip chicken breasts first in the sour cream mixture (front and back), then in the crushed crackers (front and back). Make sure to coat them well. Lay on foil-lined baking pan (either spray foil with Pam, or use Reynolds Release).

Bake at 400 degrees, for 40 - 50 minutes, or until chicken is done.

*Variations: To the crushed crackers, stir in a small amount of a favorite seasoning (ie: parsley and a dash of cayene pepper; or a favorite flavor of Ms. Dash) before coating chicken to give it an extra oompf :)

This dish goes well with garlic mashed potatoes and steamed broccoli ... man, this is making me hungry!

Just wanted to share another recipe with y'all. I came up with this one when I didn't have milk for scalloped potatoes but totally wanted some kind of cheesy potatoes (what can I say, I like cheese on my scalloped potatoes).

This should fulfill any buttery-cheesy-potato-ey needs for the Southerners out there :)

 
4 baking potatoes, scrubbed clean
1 stick of butter, melted
2 tbsp minced garlic (we use the stuff in the jar)
2 cups cheddar cheese (or whatever favorite cheese you have)

Slice potatoes into 1/4 inch slices and place upright in rows in greased 8×8 baking dish. Pour melted butter over potatoes, coating well. Spoon minced garlic over rows of potatoes. Cover with aluminum foil and bake at 350 degrees for 45 minutes.

Remove potatoes from oven and discard aluminum foil. Cover potatoes with cheese and return to oven, baking for 15 minutes.

I'm telling y'all ... Hubby and I love these, as evidenced by the fact that we had them twice within 3 days. Probably not the best food out there for us health-wise, but mmmmmm-mm! They.Are.Good. As you can see, we tried to make up for that by eating with grilled chicken and steamed veggies :)

I got this recipe from one of my bff's, Mary, who got it from her friend ... who got it from her mom ... who may or may not have gotten it from a Progresso can. However it came to be, Mary made it at my bridal shower and I was hooked!



•1 cup mayonnaise
•1 cup grated Parmesan cheese
•1 can or jar (12 to 14 ounces) artichoke hearts, drained
•1/8 teaspoon garlic powder
•1/8 teaspoon onion powder, optional
•1/4 cup minced roasted red pepper

Combine all ingredients in blender and blend :) Pour into a small casserole dish. Bake at 350° for 30 minutes. Sprinkle fresh grated Parmesan cheese on top and serve.

Serve leftovers cold, or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate. Serve with bagel chips, crackers, or bread.

Variation: Slice baguette and lay pieces on cookie sheet. Spread with dip and top with Parmesan cheese. Bake until warm, about 10 minutes.

Well, I can't take credit for this recipe, which may become a trend here. Though, I suppose most people who share recipes aren't the originators of said recipes, so I'll not obsess over my lack of recipe-creating genius.

I'll be honest. I have not yet met a brownie I haven't liked, though I'm a bit a simplist where brownies are concerned. There are some very good brownies out there that add nuts or cream cheese or peanut butter or whathaveyou, and I will eat them up, no problem. However, when I have a choice, they are always just plain ole brownies. Nothing fancy. Just warm gooey deliciousness.

So, since I'm not too particular so long as it's a brownie (seriously, I'm happy with the box mix when in a brownie-needing pinch), I will share Hubby's favorite brownie recipe. This recipe is from his mom - I don't know where she got it from, but when Hubby hears 'brownies', these are what he expects. This has become my go-to recipe for brownies ... I can make them from memory I've baked them so often! Enjoy!

Super Brownies


* 2 squares unsweetened chocolate (I like Baker's)
* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 3/4 cup flour (I like White Lily)

Place chocolate and butter in microwave safe bowl. Microwave at 75% Power one minute at a time, stirring after each minute, until creamy and blended. Add sugar and mix well. Temper eggs in separate bowl, then add to chocolate mixture. Add vanilla and mix well. Add flour and stir until well blended.

Pour batter into buttered 8x8 pan. Bake at 350 degrees for 25 to 30 minutes - be careful not to overbake.