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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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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.
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