Skillet Garlic Chicken

I am always looking for FAST recipes, especially during the summer.  I don’t want to spend my evening in the kitchen, plus, I have about 45 minutes until Brian gets home from work, and WHEN (yes, when) I cook dinner, I want it to be ready when he gets home.  I cook more in the winter than in the summer, because I would rather be outside playing than inside cooking.  We make a lot of sandwiches in the summer.  Anyway, I found this recipe and it says it takes 20 minutes to cook, so it is right up my alley, and it looks delish, can’t wait to try it:

Skillet Garlic Chicken
from Campbell's Kitchen
Prep Time: 5 min.
Cook Time: 20 min.

1/4 teaspoon ground sage

1/4 teaspoon dried thyme leaves, crushed

4 skinless, boneless chicken breast halves  (about 1 pound)

Vegetable cooking spray

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup

1/2 cup water

Parslied Rice

1. Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
3. Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice.
4. Parslied Rice: Toss 4 cups hot cooked long-grain white rice with 1 teaspoon chopped fresh parsley.
Makes: 4 servings.

Sliced onions and mushrooms make great additions to this sauce. Sauté them with the garlic until the mushrooms are soft and onions are caramelized, then proceed with the recipe.

Buttering me up

My friend invited me over for lunch today, she said I will cook.  Which is awesome, because she is a great cook!  But she was trying to butter me up for sure!!  She wanted me to create her a blog.  You see, her family is packing up and heading out to West Texas, and falling off the face of this earth :)  I kid, I kid.  So, anyway, she needs a way to update all of her friends and family back here in the GREAT state of Oklahoma on her daily trials and tribulations with her twinadoes!! 

She said, I will make something from Pioneer Woman’s cookbook, which got me all excited, because everything in that cookbook, is awesome!!  So she made this:

Buttered Rosemary Rolls

AND THIS

Pasta Al la Betsy

Both were awesome!!  Not only that, she sent me home with the entire tub of leftovers!!  BONUS!!  No cooking for me tonight!!

If you want to read about her twinadoes, go here.  If she hasn’t posted anything yet, come back here and tell me, because I will hound her until she does!!

The Right Way for Cinnamon Toast

I have been doing wrong all this time.  I love Cinnamon Toast, I grew up on it, and now I have Gracie hooked.  I have always, just smothered the bread with butter, and sprinkled cinnamon and sugar over it, threw it in the broiler for a few, and enjoyed.  But according to the Pioneer Woman, I have been doing it wrong all along.  Although, I would have to severely cut this recipe down, there is no way we could eat 16 slices of toast:

 

http://thepioneerwoman.com/cooking/2010/04/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/