Here's a great side your family will enjoy. I first had this a year ago at Thanksgiving, but it is good anytime. I actually served it with my turkey chili. The family loved it smothered in the chili.
Cornbread Casserole
1 can cream style corn
1 can whole kernel corn, drained
1 cup sour cream
2 eggs
1 package Jiffy Corn Muffin mix
In a bowl, combine all ingredients and mix well. Pour into a 1 1/2 quart casserole dish that has been buttered or sprayed with Pam. Bake at 350 for 45 - 60 minutes.
HAPPY VALENTINE'S DAY! You're going to LOVE this easy side dish. It was in the July 2010 issue of Southern Living with the recipe for the Balsamic Garlic Chicken Breasts. It was really good, too. And it was so easy!
Orzo with Pesto
1 cup uncooked orzo pasta
1/4 cup refrigerated pesto (I used the packaged pesto mix to make the sauce. Or you can use Tricia's homemade pesto recipe.)
Grated Parmesan cheese
Cook orzo according to package directions, drain and put into a bowl. Add the 1/4 cup pesto and stir together. Sprinkle with the Parmesan cheese.
I found this recipe in my July 2010 Southern Living magazine. It was sooooo good! Can't wait to make it again.
Balsamic Garlic Chicken Breasts
4 (6 oz.) skinned and boned chicken breasts ( I made 5)
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon vegetable oil (I used olive oil)
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tablespoon fresh lemon juice
3 garlic cloves, chopped
1 1/2 teaspoons honey
- Sprinkle chicken breasts with salt and pepper. (I also put garlic powder on the chicken.)
- Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 - 7 minutes on each side or until done. (I cooked them longer, about 10 - 12 minutes on each side.) Remove chicken, and keep warm.
- 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. (After the broth cooked for 5 minutes, I put the chicken back in the skillet for about one minute on each side and let it cook in the sauce before I served it.)
This was really delicious. I enjoyed every bite!
I knew teaching 3rd grade Everyday Math would come in handy one day. Here are some easy conversions for perfect measures.
Liquid
1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
2 pints = 1 quart = 32 fluid ounces
4 quarts (16 cups) = 1 gallon = 128 fluid ounces
Dry
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
