Skip to main content

Featured

Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
Post a Comment
Read More...

Breaded Chicken Breast Nuggets with Spinach Risotto


Breaded Chicken Breast Nuggets with Spinach Risotto
Makes 4 servings

Ingredients
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 1/2 cups arborio rice
  • 1 tablespoon dry oregano
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon black pepper
  • 1/2 tsp saffron threads, crushed
  • 1 cup frozen spinach, thawed and squeezed
  • 1/4 cup white wine
  • 6-8 cups low sodium chicken stock (heated)
  • 2 tablespoons butter
  • 2 tablespoons fresh grated parmesan cheese
  • 4 chicken breast halves, cut into large nuggets or fingers
  • 1 cup Italian seasoned breadcrumbs
  • olive oil for frying
Directions
  1. Begin with the risotto. In a nonstick pot, cook onions in oil until tender. Stir in the rice and spices and cook for a minute or two.
  2. Sir in the spinach then the wine. Cook until the liquid is almost gone. A cup at a time, add the hot stock. When the stock is almost gone, add more. Continue adding stock and stirring frequently until the rice is tender. Use more stock as needed.
  3. At the end, stir in the butter and cheese. I don't add salt because the chicken stock and cheese add enough for me.
  4. To prepare the chicken, coat the pieces in breadcrumbs. Heat oil in a large pan over medium high heat then fry the breaded chicken pieces for about 5 minutes per side or until no longer pink inside.
Email Post

Comments

Post a Comment

Popular Posts