Buttermilk Baked Chicken

This recipe is so stinkin' simple. It shouldn't be so wonderful with so little going into it, but it is. Every time I make this I savor the yummy sauce over mashed potatoes. This is comfort food to the max. I would definitely recommend using real buttermilk as opposed to the milk and vinegar/lemon juice trick. It's worth it, trust me.


Buttermilk Baked Chicken

4 chicken breasts
1 1/2 to 2 cups buttermilk
3/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 can cream of mushroom soup

Place chicken in a ziploc bag and add 1/2 to 1 cup of buttermilk, turn to coat. Allow to set in the refrigerator for 20 minutes to 1 hour.

When ready to bake, remove chicken from bag (discard bag and used buttermilk) and roll them in flour seasoned with the salt and pepper. Set oven temperature to 425 degrees. Place butter in 13x9x2 inch baking pan and put the pan in the oven while heating to melt the butter. When the butter is melted, (keep watch to make sure it doesn't burn) place floured chicken breasts in pan and bake 30 minutes. Turn and bake 15 minutes more.

Mix 1 cup of buttermilk and the soup and pour around the chicken. Don't be afraid to stir it a little to get all that yummy golden baked pieces clinging to the pan. The sauce is truly divine. Bake 15 minutes longer or until tender.

Strength

Strength is the ability to break a chocolate bar into 4 pieces with your bare hands and then, eat just one piece!

Beef Tacos

This original recipe came from America's Test Kitchen. I was pregnant at the time when I happened to catch the show on PBS. These hit a chord in me and I had to make them ASAP! I had to adjust and tweak it just a little. I love the flavor of spices, but I'm not a big fan of hot stuff. So, after toning it down I have come up with my favorite way to eat tacos. Next time you get a hankering for the Mexican flair, give these a try.

(I promise to post a picture soon, my camera is upstairs at the moment)


Beef Tacos

Beef Filling
2 tablespoons vegetable oil or corn oil
1/3 cup onion, chopped fine
1 to 2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef
½ cup tomato sauce
½ cup low-sodium chicken broth (The low sodium is important, otherwise they will be too salty)
1 teaspoon brown sugar, heaping
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper

Shells and Toppings
8 taco shells (warmed or fried)
1 cup shredded cheddar cheese (4 ounces, or Monterey jack cheese)
2 cups shredded iceberg lettuce
2 small tomatoes, chopped small
½ cup sour cream
1 avocado, diced
1 small onion, chopped
2 tablespoons fresh cilantro leaves, minced

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and ½ teaspoon salt; cook, stirring constantly until fragrant, about 1 minute.

Add ground beef and cook, breaking into small pieces, until no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Serve with shells and toppings.