Blackberry Balsamic Chicken

This is another recipe from The Dinner Diva. It was really simple to put together and really yummy. Kelley didn't want to try it because of the appearance, but I had her take one bite and she LOVED it.

I served this with:

Green Chile Rice (Mix 1.5 cups sour cream and 1 can diced green chiles with 2-3 cups cooked rice. Cover with cheddar cheese and cook at 350 for 30 minutes)

Garlic Roasted potatoes (Cut potatoes into chunks and toss with olive oil and garlic salt, cook at 450 for 20 minutes or so).

Blackberry Balsamic Chicken

1/2 C chopped red onions

Salt and Pepper to taste

1/2 tsp dried thyme (I didn't have this so I just used italian seasoning)

6 boneless skinless chicken breasts (I used thighs, bone in and just cooked them longer)

1/2 C blackberry preserves (I used Boysenberry because that's what I had on hand)

2 TBLS Balsamic Vinegar

Heat some oil in a large skillet over medium high heat until hot. Add onion and saute until translucent. Sprinkle salt, pepper and thyme over the top of the chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium low. Add preserves, vinegar, salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over the chicken to serve.

5 Minute Chocolate Cake

OK, I should have taken the picture before we ate it, but I didn't think of it til it was gone. Seth was pretty happy to get chocolate cake after dinner on a Wednesday night! And no more grazing on the leftovers--and not even really enjoying it--for days to come.

5 MINUTE CHOCOLATE MUG CAKE

• 4 T flour
• 4 T sugar
• 2 T cocoa
• 1/8 t salt
• 1 egg
• 3 T milk
• 3 T oil
• 3 T chocolate chips (optional)
• A small splash of vanilla extract
• 1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Chicken and Pasta

Firstly...SO sorry about not posting. I've been busy with other things lately and this site has been neglected. I hope you all are still visiting and trying the recipes posted however. I still come here frequently to find new recipes to try as I haven't got through them all yet. Secondly...thanks to Kathy and Frances for the recent recipes...so excited to try them both. Frances also has another recipe blog that I plant to post a link to on here soon because there's been some great things on that site as well...just don't have time to look it up right now.

OK, so I threw together this pasta for a dinner party the other night. SO yummy and so easy. Since it was an improvisation, there's a lack of precise measurements, for which I apologize. I am a direction follower most of the time and this would drive me nuts, reading someone else's recipe like this. But this is as good as it gets tonight.

Chicken: I was making it for a lot of people so I used the better part of a whole roatisserie chicken. You could use whatever, but I'd happen to get this for $1 at walmart (reduced at 10 PM to get rid of them for the day!) and needed to use it.

Veggies: I just used a Frozen Veggie Mix (basic, carrots, peas, corn, green beans) I had on hand, but I think something with brocolli would be good, or mostly anything really. I think I used the whole bag.

Pasta: I used twisted noodles.

Cook everything individually, drain pasta and veggies. Then toss together with some olive oil, and seasoning. We used parmesean cheese and mozzarella cheese as well as garlic salt and italian seasoning. Joey and I just mixed it together until we got the flavor we wanted. There are really endless variations with this and it is really easy to tailor to your families tastes. Let me know if you try any other variations on this theme and how they turn out!

Cheddar and Soda Soup

I just use whatever veggies are on hand like broccoli or cauliflower in place of the celery and carrots, only the onion is essential. Serve with crusty bread.

1/4 c. butter

1/2 c. chopped onion

1/2 c. chopped celery

1/2 c. chopped or shredded carrots

1/2 c. flour

2 tbsp corn starch

4 c. chicken stock divided

4 c. milk

1/2 tsp soda

1-3 c. cheddar cheese

Saute first four ingredients. Add chicken stock or 3 c. water and 4 bouillon cubes. Bring to a boil. Lower heat and simmer about 15 minutes. Add 4 cups milk. Bring to a boil or until very hot. Combine 1 c. cold water with the flour and cornstarch. Add to hot soup while stirring constantly. Stir until thickened. Then add shredded cheese. Whisk in the soda. The soup will rise quite a bit, so turn down the heat it necessary. Makes 10-12 serving.

Whole Wheat Chocolate Chip Bars

1/2 c butter or margarine
1 c oil
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp salt
2 c whole wheat flour
2 c quick oats
1 c nuts
1 c chocolate chips
Cream together margarine, oil, sugar, eggs and vanilla. Add dry ingredients and mix well. Add nuts and chocolate chips. Place in 9x13 cake pan and bake at 350 degrees for 30 minutes. You can substitute applesauce for the oil if desired.