The ButchFemmePlanet Kitchen

[Arwen]

Someone saw me posting about my Lazy Lady Chicken and requested the recipe via PM.

Y'all, this is probably the most common way I fix chicken and it is incredibly versatile. You don't like one of the seasonings? Try another!

I got the title Lazy Lady Chicken from a cookbook or newspaper recipe somewhere.


Lazy Lady Chicken

However many frozen skinless chicken breasts you want
glass pan to fit them
Lemon juice
Olive Oil
Spice Combination (see below)

Throw them in the pan. Put a little olive oil on them (maybe a 1.5 tsp per breast if you are one of those who needs measurements). Then sprinkle some lemon juice on.

Now choose one of the following (I make small pans so I can have more than one flavor.)


1. Mrs. Dash & Soy Sauce (sprinkle over the chicken)
2. Garlic & Honey (I love the garlic in a jar but powder will do)
3. Lemon Pepper & Garlic
4. Tabasco & Honey

Etc. Etc. Etc. Then bake at 375 for 45 minutes. I do NOT recommend overcooking these because dry chicken is just the most icky thing, y'all. Ptooie!

You can pop these in the fridge and eat one with a huge green salad if you live by yourself or server them out of the oven with green beans and biscuits.

Truly this recipe is like a basic baked chicken and then you just add what you like. Don't overdo the spices though. The point of this dish is to be reallly fast and easy (like me...hahahah)

Sometimes I'll throw in a few small red (new) potatoes if I am going to eat it right then.

[Arwen]

Just had the best danged black beans I've EVER had. Going to try to recreate them. Basically black beans with some brown sugar, chopped tomatoes, onion and spices.

Wow. I could have eaten the entire danged pan.

[morningstar55]

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

[Kenna]

Originally Posted by morningstar55

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

I wish I knew... sorry! I wonder if Diva would know?

This next recipe is a DREAMY delightful thing my Mom created... it's wonderful fresh from the fridge on a hot summer day!

Low Cal Strawberry Dream Cream Pie
(I'm reading this from her scribbles on a 3x5 card...)

3 oz box sugar free Strawberry gelatin / 1 cup boiling water - dissolve,
add 1/2 cup ice cubes & chill till "jiggles"

8 oz fat free or Neufchatel cream cheese / 8 oz tub fat free and/or sugar free frozen whipped topping - blend till very smooth

combine 1/2 of the cream cheese mix with Jello - pour into shortcake or vanilla wafer cookie crumb crust. Chill till firm then top with remaining cream cheese mix and fresh strawberries sweetened with 1/4 cup Splenda (I don't like to sweeten my strawberries..)

[Ashton]

Originally Posted by morningstar55

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

[Ashton]

4 (6-oz.) boneless center-cut pork chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 cup ruby port or cherry juice
1/3 cup dried cherries
1 1/2 tablespoons raspberry preserves
1 teaspoon Dijon mustard
2 sprigs fresh thyme
1 tablespoon unsalted butter, chilled

1. Sprinkle pork with 1/4 teaspoon each of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 8 minutes or until golden brown and internal temperature reaches 145°F., turning once. Remove pork; cover loosely with foil.

2. Add port, cherries, preserves, mustard and thyme to skillet. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute. Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally. Remove from heat.

3. Whisk in butter, any accumulated juices from pork and remaining 1/4 teaspoon each salt and pepper. Serve over pork chops.

4 servings

[morningstar55]

Originally Posted by Ashton

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

[Ashton]

Originally Posted by morningstar55

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

Ok not nice now I have to test this out!!

Im partial to peach schnapps over home made peaches n cream or Kaluhua over Parlines and creme ice cream.

I recently discovered that peppermint schnapps is just lovely in hot chocolate!!

[Ashton]

Appetizer -- Potted Cheese
6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.


Main Course -- Corned Beef
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. I like to serve this with a little extra vinegar to be sprinkled on the cabbage.

The Skinny: Corned beef brisket has quite a bit of fat so take it easy on the portion sizes.


Dessert -- Chocolate Emeralds
1 and one quarter cups butter
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Crème de Menthe
1 and one half cups semi-sweet chocolate pieces

Combine one half cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add one half cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next, melt one half cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed. While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine one quarter cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.

The Skinny: Use your favorite egg and sugar substitute.

Grocery list
6 oz. Cheddar Cheese
1 and two thirds cups butter
2 Tbsp. port or sherry
5 green onions
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Creme de Menthe
1 and one half cups semi-sweet chocolate pieces

[Medusa]

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first