green beans with caramelized onion
This was an easy way to add a little flavor to my green beans! I admit that I did not have any fresh green beans so I used frozen. But they tasted great nonetheless!
1 lb. fresh green beans
2 medium sweet onions
2 T. butter or margarine
2 T. brown sugar
1 to 2 tsp. balsamic vinegar (optional)
Cook green beans in boiling water until tender and drain. Cut onions into thin slices and cut each slice in half. Cook onion in non-stick skillet in a little oil over medium heat for 8 minutes, stirring often. Reduce heat and stir in brown sugar and butter. Add green beans and cook 5 minutes or until heated. Toss with vinegar if desired.
chicken pieces in sour cream
I had chicken breasts thawed out to cook tonight and thought I would try this recipe since I already had the few ingredients. I don’t like mushrooms (but I love cream of mushroom soup – strange!) so I didn’t add the mushroom pieces. I served it over long grain brown rice topped with the with sour cream/mushroom sauce and additional paprika and with Mema’s Green Beans with Carmelized Onion recipe as the side. Yummy dinner and very easy to make!
A quick note: since I used boneless, skinless chicken breasts, it didn’t take the full 1 1/2 hours to cook.
1 – 3oz can mushroom pieces
1 can cream of mushroom soup
1 c. sour cream
Place chicken pieces in casserole dish. Combine mushroom pieces, mushroom soup, & sour cream. Pour over chicken pieces and sprinkle paprika over top. Bake, uncovered, at 350 degrees for 1 1/2 to 2 hours.
chocolate chip cookies
Sorry it’s been over a week since I’ve posted anything. We’ve had a really sick child at home so I’ve only had the time and energy to prepare quick meals. Fortunately, Jonas is better and we have a party for Rowan’s teacher this evening and I signed up to bring cookies – great excuse to go through Mema’s recipes and try one out! Since everyone loves chocolate chip cookies I figured I would go with those. I found 3 very different recipes for chocolate chip cookies in Mema’s stash. Since Ted & the boys love chocolate chip cookies I’m sure I’ll eventually make them all! For now I’m going with these because I already have all of the ingredients.
Just a note: using the measurements Mema has below, my first pan of cookies flattened. So I added about 1/4 c. of flour to the rest of the cookie dough and tried again. They turned out much better after that. I could have probably added a little more flour than that but they were working well enough and I didn’t want to mess with it even more! Also, mine took closer to 10 minutes at 325 degrees.
1 c. softened butter
2/3 c. brown sugar
2/3 c. granulated sugar
1 tsp. vanilla
1/2 tsp. water
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
12 oz, semi-swet chocolate chips
Beat butter, sugars, vanilla, water, & eggs until light and fluffy. Sift dry ingredients together and add to first mixture. Stir in chocolate chips. Drop by teaspoonful onto ungreased baking sheet 2 inches apart. Bake at 325 degrees for 6 to 8 minutes. Cookies continue to cook after removal from oven so take them out of the oven before they begin to brown.