Tag Archives: baked

Spicy Mustard Glazed Chicken

This yummy chicken tastes very similar to barbecued chicken,

even though it doesn’t have the added sugar of a BBQ sauce.

mustard chicken

Spicy Mustard Glazed Chicken

8 chicken thighs, with skin
2 tbsp ground mustard
2 tbsp melted butter
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
pepper to taste

Preheat the oven to 400º.  Lay thighs out on baking sheet or pan.
Melt butter, whisk together with mustard and seasonings.
Spread glaze over thighs. Bake for 45 minutes.

Remove from oven and let meat rest 5 minutes before serving.  Serve with pan sauteed green beans or a side salad.  Or maybe both!  Enjoy!

*On the Trim Healthy Mama plan, this meal is in the S (satisfying/low carb) category.

You might also like these recipes:

Cream Cheese Chicken Enchiladas

Chicken Broccoli Fettucine Alfredo

Chicken Fried Steak with Cream Gravy

Cream Cheese Chicken Enchiladas ~ Low Carb

enchiladas This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

enchiladas2

 

Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.

 

Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

 

 

Vintage Recipe: Sausage Casserole

Sometimes you run across a draft post that you forgot to publish.  This is one of those times.  From 2009…

This recipe is courtesy of my very good friend, Laura, and is a great mid-week dinner casserole.

Years ago, supper get-togethers were a big thing for us.  On Tuesday nights or possibly Thursday nights, Laura and I would make supper together and after eating, we’d play Trivial Pursuit.   Those were the days before kids and rushed evenings of homework and laundry, laundry, laundry!

When we tried to choose our menu for the evening, Sausage Casserole was always among our choices.  Sausage Casserole or Pizza Potatoes.  Decisions, decisions.

If we had a little extra money, we’d go big-time and have homemade Enchiladas with a side of Mexican Rice and Rotel Cheese dip, which we would pour over everything!

I don’t get to eat like that very often.  I try to make healthier meals nowdays.

Those were the days before internet…or even cell phones!  It was just us friends sitting around, having a good meal and a good time together playing board games and visiting.  Sometimes I long for those quiet, easy in some ways – harder in other, days.

So, I go to my old recipe box and pull out one of these vintage recipes and the first taste takes me back.

This version is made with Dreamfields Penne Rigate pasta.  It was delicious!  Add a salad and crusty bread if you like and you have a meal.

saus cass

 

Sausage Casserole

1 lb mild sausage
1 bag egg noodles, cooked and drained (I used Dreamfields pasta instead)
12 oz cream of mushroom soup (homemade recipe – see below)
2 cups mozzerella cheese

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Cook sausage and drain.  Mix noodles with soup.  Pour in 2 qt casserole.  Top with mozzerella cheese.  Bake for 40 minutes at 375º.

Serves 6-8.

COOK’S NOTE:  Now that I’m trying to avoid wheat, I’m thinking this might be good with layered zucchini sliced real thin instead of the pasta.  Maybe with a sprinkle of Parmesan.  Yeah, why not!  add a little more cheese!  🙂

On Linda Sue’s site, there’s a great recipe for Homemade Cream of Mushroom Soup. 

DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Almond Butter Waffle Bread

This recipe is based on one I found over at 24/7 Low Carb Diner.


I used Almond Butter because I had it on hand and I didn’t want to wait for it to bake since my bacon was already done and I was wanting a BLT! 😀

So I cooked it in the waffle iron. It is a very substantial bread and has great texture.

Here’s my yummy BLT!  

Do not wait! Make this today if you’re needing some bread.  It is absolutely great!

Follow the 24/7 Low Carb Diner recipe and bake it in a loaf pan or cook it up like waffles if you can’t wait!

 

Cheesy Roasted Cauliflower with Bacon

 


 

Cheesy Roasted Cauliflower with Bacon

1 head of cauliflower

6 tablespoons butter, melted

1/4 cup Parmesan cheese

1/2 shredded cheddar cheese

1/4 cup real bacon pieces

1 tablespoon minced or powdered garlic

salt and pepper to taste

Rinse the cauliflower and cut into bite-sized pieces.  Place in an 8 x 8 baking dish.  In a small bowl, mix the melted butter and seasonings; pour over the cauliflower.  Sprinkle with the Parmesan cheese and real bacon pieces.

Bake at 425º about 25-30 minutes, stirring the cauliflower every 10 minutes.  Roast until it is browned on the edges and fork tender.  Sprinkle with the shredded cheddar and return to the oven for 5 minutes or until melted.

Serve as a side dish with your favorite meat.

My Baked Fudge ~ Sugar Free

When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.

My family likes the individual Molten Chocolate Cakes I make for them.  So do I!  But…I don’t need the sugar, so I set about making something similar for myself.

I checked to see what ingredients I had on hand and this is what I came up with.  I had no idea if this would work without flour or an egg, but guess what?!  It did!

It’s actually very yummy, especially with a little sugar free ice cream on top.  The individual serving size is just the right amount for a single serving.  It satisfies and when its gone…it’s gone. 😀

On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.

In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like.  I added  Splenda to taste and about a tablespoon of unsweetened coconut.  I know this all sounds kinda weird, but it worked for me!  lol

I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.

I put it in a 400º toaster oven for about 15 minutes.  The crust on top looked just like a brownie!  And inside it was all gooey.  Yum-yum!

See all that warm, gooey, yumminess!

Linking to:

Turnip Fries

You either love’m or hate’m!  I found them quite tasty, but not crispy.  I may try baking them next time.

I used a large turnip and tried to cut it into equal fry-like pieces.  I deep fried mine, but the most popular way to cook them seems to be to bake them with parmesan cheese and spices.  Yum!

See links to more recipes at the bottom of this post.

Baked Turnip Fries at Cook Local

Crispy Turnip Fries

Turnip and Sweet Potato Fries

Crispy Turnip Fries 2

 

Low Carb & Sugar Free Pumpkin Pie

I finally made this wonderful pie!

There’s nothing like the taste of Pumpkin Pie to let you know that Autumn has arrived.

Too bad I didn’t have some cream left over for garnishing.  Grace2882’s looks so good with the whipped cream on top!

Thanks for such a fabulous recipe, Grace!  You can find the recipe here at Grace’s blog.


Summer 2010

I just thought I’d share some pictures of my summer.  Most of these were taken with my cell phone camera, so please forgive the quality.

Hope you’ve had a great summer!

My daughter is all excited about Fall, so we’ll probably be sharing some photos of an Autumn project she has in mind.

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(Click on the pictures to enlarge.)

My hubby went fishing this morning.

Chicken Fried Steak and Gravy

My great-nephew enjoys the pool.

Homemade Pizza on a Low Carb Tortilla

The Pool on a beautiful day!

Purple Hull Peas from my garden

Purple Hull peas on my plate.

This was one of my mom’s favorite summer suppers…purple hull peas, fried summer squash, ripe tomatoes & cornbread.

My daughter’s cat, Angel, goes to the garden with me every day.

Pretty pepper plant.

Fresh green beans.

Fresh tomato on toasted sour dough bread sammie.

A wedding cake by my friend’s daughter…she is self-taught and a mom of 2 young children who bakes out of her home.  I don’t know how she does it!

Another cake by Jada.

(Hopefully someday to be called The Cakery Boutique.)

Chicken Club Ring

Ribs…

Our family made a trip to Lambert’s in Sikeston, Mo.  They are famously called “The Home of the Throwed Rolls”.  When you raise your hand, they’ll throw you a hot yeast roll.  The food is wonderful!

I hope you’ve enjoyed this glimpse of my summer.

I hope to be back soon with some great low carb recipes and stories that warm the heart.  Come back soon!

Strawberry Jam Bars

 One of my favorite recipes of all time!

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The oatmeal mixture pressed in the bottom of an 8 x 8 glass dish lined with aluminum foil.  After baking, I lift the whole thing out for easier cutting.

The strawberry jam and oatmeal crumble on top of the bottom layer.

Still warm from the oven…wonderful yumminess!

presenting…

Southern Lady’s Peach Cake

My friend over at Southern Lady Cooks enticed me with her Peach Cake recipe.  Since I had all the ingredients (there’s not many), I whipped it up Sunday afternoon.

Peach Cake2

My mom, who’s been rehabbing  from her hip surgery, got to enjoy a piece when I stopped by to check on her.  I guess I get my love of homemade desserts from her.  We collect cookbooks as a hobby and read them like novels!

Yummo!

Pop on over to The Southern Lady Cooks to check out this delicious recipe and if you get a chance, make it this weekend.   It’s easy.  🙂

The Smoked Turkey Salad recipe is coming up next, I promise!

Racko! Sorry! and Easy Oatmeal Cookies

 Board games are making a big comeback!

(Don’t forget to check out the printable recipe link at the end of the post)

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Giving the computer a break for a while, the girls and I decided to drag out

some board games.

Did we ever have fun playing Racko and then Sorry!

We had so much fun, we decided to make at least one night a week

a Game Night.

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Of course, Game Night calls for having some snacks.

I knew I had some baking ingredients

so I went on a search for the

easiest oatmeal cookie recipe I could find.

This one fits the bill!

 

Easy Oatmeal Cookies

1 cup granulated sugar

1/2  cup butter (1 stick), softened

1 Cup self rising flour

1 egg

2 Cups Quick Cooking oatmeal

Combine ingredients in large bowl or your Kitchenaid mixer.  Mix well. Make small balls and place on ungreased cookie sheet

Dip the bottom of a drinking glass or a cookie press in sugar and use to flatten cookies.  Bake at 350º 10 – 12 minutes.  They won’t darken up a lot, but they’ll be delicious!

NOTE: If you have all purpose flour on hand  – for each cup of all purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.

Printable Recipe

Pecan Pie Bars

My mother-in-love’s country yard is filled

with flowers and trees.

 

Once upon a time, these flowers

gave her much pleasure, but gone are the

days of working in the flower beds ’til dark.  At 74 and not in

the best of health,

she doesn’t have as much energy

to work like she once did.

Among the Crepe Myrtles and Peonies stands a big Pecan tree.

Its branches spread across the grassy lawn and provide

wonderful shade on a hot summer day.

My girls have many fond memories of playing

on the swing set there in the shade of the

big pecan tree on a sunny day and picking up pecans

with Grandma on a

chilly, windy late Fall day.

 

Every year many pounds of pecans are picked up, carried inside and the

process of shelling and cleaning begins.

At 82, Papa’s eyesight is failing him and he sits in his easy chair

and shells the  pecans by feeling them, then

passes them to Grandma or one

of the grandkids to do the cleaning.

Once they’re throughly cleaned, most likely

with a toothbrush, they’re put  in bags and into the freezer.

Sometimes she’ll grab out a few and stick them in the oven to roast.

Once placed on the table, the bowl is emptied

in record time.

 

~{o}~

 

This year, she sent home a large bag of shelled, chopped pecans

for my daughter to use in Pecan Pies

for Thanksgiving.

I used what was left in making these tasty bars which I

shared with friends and coworkers.

If you like Pecan Pie, you’ll love this yummy bar version.

I’ve been making it for many years and

it’s definitely a “tried and true” recipe.

Hope you enjoy!

 

 Pecan Pie Bars

Crust:

1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg

Filling:

1 cup  sugar
1 cup light corn syrup
1 teaspoon vanilla
4 eggs
1 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

Combine the cake mix, softened butter and 1 egg.  Press mixture into bottom of prepared pan and a little up the sides to hold the filling.  Bake for 20 minutes, then remove from oven.

In the meantime, using a large bowl or your Kitchenaid mixer, combine  sugar, corn syrup, vanilla and 3 eggs at low speed until well mixed.   Beat 1 minute at medium speed or until well-blended.

Stir in pecan pieces.

Pour filling mixture over warm base. Bake an additional 30 to 35 minutes or until filling is set.  Cool completely. Cut into bars. Store in refrigerator.

—>>>—oOo—<<<—

 

 
 
 

 

Papa & Grandma Golden

 

Buttermilk Biscuits

Oh, how I love the smell of bread baking in the oven!

It speaks to my soul and tells me good things are to come.

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Years ago (seems like a lot of my posts start with this), I clipped a Basic Buttermilk Biscuit recipe from my Mom-in-love’s Southern Living magazine.

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This is my go-to, tried and true, never-fail biscuit recipe that I use when I’m not low carbing or I just wanna make biscuits for the family on Saturday morning.

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I use my medium size biscuit cutter so my biscuits are smaller than usual.  I tend to like’m small, tall, and fluffy…almost bite-size, well at least a few bites worth.   I do love things in miniature.

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 Begin by cutting the butter into the flour with a pastry cutter until the mixture resembles coarse meal.

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Add buttermilk and stir just until all dry ingredients are incorporated.

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Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.  Pat or roll to ¾” thick; cut with a round biscuit cutter.

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Place into a greased pan with side touching.  This helps with the rise.  I used my round Wilton silicone cake pan and it worked great!  There was even a slight crust on the bottom of some of the biscuits.

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Remove from the oven and brush with melted butter. 

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Serve with honey, jam, sorghum, meat, or how about some Chocolate Gravy?   The freedom of  choice is yours!

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;

 

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Basic Buttermilk Biscuits

1/3 cup butter, cut up

2 cups self rising flour (White Lily is good)

3/4 cup buttermilk

2 tablespoons melted butter

 

Preheat oven to 425ºF.  Cut butter in flour w/ pastry cutter.  Add buttermilk and stir just until all dry ingredients are incorporated.   Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.

Pat or roll to ¾” thick; cut with a round biscuit cutter.  Pat or roll to ¾” thick; cut with a round biscuit cutter.   Bake for 12-14 minutes. Brush with melted butter fresh from the oven.  Serve warm.

Yield:  12-14 (1½”) biscuits or 7 (2½”) biscuits

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Recipe courtesy of Southern Living Magazine

Link of the Week

Sugar, Spice, and a Little Bit of Life

Run over and check out Jana’s very entertaining blog.  There’s recipes, crafts, awesome cakes, and great photography for you to enjoy.

 

Tomorrow, stop back in for a great homemade biscuit recipe!