A trio of recipes

Here are the recipes we tried over the weekend. Sorry I don't have photos of the first two.

Balsamic-Garlic Chicken Breasts
(Southern Living, July 2010)

4 (6-oz.) skinned and boned chicken breasts
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter
1 Tbsp. vegetable oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tbsp. fresh lemon juice
3 garlic cloves, chopped
1-1/2 tsp. honey

1. Sprinkle chicken breasts with salt and pepper.

2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken, and keep warm.

3. Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce.


Creamy Spinach Noodle Toss
(Simple & Delicious - Josie Smith, Winamac, IN)

1-1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
6-1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend
1/8 tsp. salt
Dash pepper
1-1/4 cups 2% milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.


Sour Cream Raisin Empanadas

One refrigerated pie crust

2 Tbsp. sour cream
2 Tbsp. golden raisins
1/2 tsp. vanilla extract
1 Tbsp. sugar
melted butter

extra sugar

Cut pie crust into circles using a 3-in. cookie cutter and place on an ungreased cookie sheet. (approx. 13 to 14 circles) In a small bowl, combine sour cream, raisins, vanilla and sugar. Place a small amount of mixture into center of each pastry round. Gently fold over and seal with a fork.

Brush tops with melted butter then sprinkle with extra sugar. Bake at 425F for about 10 minutes.