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Healthified Italian Sausage Egg Bake – Nance & Robyn

Posted on April 9, 2012 by admin

Every week, we’ll post a recipe that we both made. This week’s recipe was Healthified Italian Sausage Egg Bake, from Eat Better America. Printable recipe can be found at the bottom of this post.

Robyn’s take:

I made Fred choose this week’s recipe (it was my turn), because he’s such a pain in the ass about what he will and won’t eat during the week and I was damned if I was going to make something he’d turn his nose up at, because that drives me nuts. I think every meal I make should be greeted with gratitude and raving about what an amazing, wonderful cook I am, even if he has to secretly run into the bathroom and puke after he’s eaten it. If left to my own devices, I would eat cereal and salads at every meal and never cook again.

(Okay, that’s a lie. You can only eat so many bowls of Cheerios before you die from scurvy.)

Anyway, Fred chose this, I looked it over, it looked easy enough, and I sent it off to Nance for her okay. It wasn’t until the next day that I realized that you have to put the casserole together and let it sit in the fridge 8 hours to overnight but NO LONGER than 24 hours. What a pain in the ass. So at 8:00 at night, I was putting this thing together. Helpful tip: don’t do this when you’re tired. You will make a stupid mistake and want to go on a killing spree.

Ingredients:

(Please ignore the random shit on the counter. This recipe does not include dish soap or a bottle of Magnesium supplement.)

The recipe calls for 12 ounces of lean Italian turkey sausage with the casings removed. Since we have ten thousand tons of sausage in the freezer, I opted to use a pound of ground sausage. Which, right there, takes away that whole “healthy” idea, doesn’t it? It also calls for red bell pepper, and I’m sorry – I don’t do bell peppers. So I used extra chopped onion instead. Then there’s garlic, frozen chopped spinach, frozen shredded hash browns, Italian cheese blend, parmesan, eggs, skim milk, basil, salt and pepper.

(That picture kind of sucks because I didn’t include the milk, and you can’t really see the Parmesan, which is hiding behind the hash browns.)

The first part of the recipe is simple (we like simple!) – brown the sausage, add the onion (and bell pepper if you’re using it), cook ’til the veggies are crisp-tender, and then add the spinach.

So once all that’s done, you’re meant to mix the sausage mixture, hash browns, and cheeses. But I hate mixing stuff in the baking dish – I always make a mess – so I decided to mix it all together in a bowl, then put it in the baking dish. Easy, right?

Not if you’re an idiot like me. See, the stupid recipe reads as follows: 4 cups frozen shredded hash brown potatoes (from 30-ounce bag), thawed.

My stupid, stupid, STUPID brain translated that as “use this entire bag of hash browns!” It was after I’d mixed the sausage mixture with the cheeses and added the hash browns that I started to wonder how the hell this was going to fit in a 9×13 baking dish. So I looked at the MOTHERFUCKING bag of hash browns, and I found that one 30 ounce bag of hash browns does NOT contain 4 cups of hash browns. It holds over TEN FRIGGIN’ CUPS of hash browns. I’d mixed everything together so well by that point that I couldn’t pick out the hash browns.

I might have lost my shit at this point, ranted and raved and swore to Fred, threatened to throw the whole mess to the pigs, and ranted and raved and swore some more.

When I had calmed down a little, Fred said that he thought if we split the mixture between two dishes and froze one of them for later use, then just added the eggs and milk to one dish, it would turn out fine. So I did that, split the mixture between two dishes, beat the eggs together with the milk and basil, and poured it over the hash brown mixture, and put it in the fridge to sit overnight.

Look at all those hash browns. YEAH. SUPER healthy!

With the egg mixture poured over the top.

The next afternoon, I took the covered dish out of the fridge and stuck it in the preheated oven. The instructions say to bake for an hour, covered, then uncover and bake for 15 – 20 minutes longer or until the center is set. Which I intended to do, but when I removed the cover after an hour, I saw that the center was already set, so I forwent the extra time in the oven.

Yeah, the pictures suck. I was holding a grudge against this recipe and refused to expose my poor defenseless kitties to this stuff.

I know you’re wondering how it was. Fred loved it, he raved about how good it was, he wants to run away with and marry it. I, only the other hand, will GRUDGINGLY admit that it wasn’t BAD, but because of the grudge I’m holding, I would also like it to go fuck itself.

My hatred for the writer of the recipe didn’t stop me from eating it for two meals (and there was enough there for four meals, but I just can’t eat the same thing for four dinners in a row), so I guess it was OKAY, and I know I’ll be using the other pan that’s sitting in the freezer, but I’ll be damned if I like it.

Stupid recipe.

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Nance’s Take:

Robyn picked the recipe this week (she always gives me extra choices) so I totally went for this recipe (you can thank me for saving you from a healthified lasagna later) when I saw that it took sausage.

Look what just happened to be sitting in my freezer at just the right time. Truth is, my mother picked this up at the grocery store and apparently she forgot that nobody (including her) is a big fan of sweet italian sausage. I had to pick that recipe or this shit was going to be in our freezer until 2018. And another note: There was no way in hell that I would be able to pass off turkey sausage to these knuckleheads so you might as well shake those healthy thoughts out of your head right now, missy.

I had a new skillet that I was dying to try out (Sam’s Club, duh. I don’t do that fancy shit cookery when I have people in this house that believe a fried egg should be dropped into a skillet that has been filled with butter and set on HIGH for 15 goddamn minutes beforehand, hmph).

I was starting to get all bitchy about recipes being so bossy (12 inch skillet) so I grabbed a ruler and took a picture to make a point. Turns out that the point was that I shouldn’t have gotten so bitchy about bossy recipes because I really did need a 12 inch skillet. So yeah. Do what the recipe says this time.

This is my mother trying to make finger-flavored hash browns. This also probably explains a lot about why she was not the one that taught me how to cook. There is a video of her bitching during this ~~and as soon as I get it uploaded to YouTube~~ I’ll embed it here. Payback’s a bitch, Shirley!

Ran out of the Italian-Blend cheese so mixed in a little sharp cheddar. Please note how I tried to hide it. From MYSELF. GAWD.

Pretty! Spinach, peppers, onions, sausage, blahblahblah.

Shirley pours out the hash browns. I take pictures because she says she’s unable to take pictures.

Unable to take pictures until she wants to, that is. This is me, totally icked out (please note bent legs) because I shoved my hands in that mess in order to mix it all up. My BARE HANDS. Fucking gross. Shirley was just snapping away then! Asshole.

We pour the egg mixture over it and (insert big fat yawn here) throw it in the fridge over night.

It was excellent. Everybody liked it (except Trey, who said it tasted too much like sausage, heh). This would be absolutely perfect for someone who needs to feed a lot of people (Christmas morning, etc.).

Another winner!

Healthified Italian Sausage Egg Bake - Nance & Robyn

Prep time

30 mins

Cook time

90 mins

Total time

2 hours

: breakfast, entree, main

Serves: 12

Ingredients

12 oz. lean Italian turkey sausage, casings removed
1 medium onion, chopped (1/2 c.)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely minced
1 9 oz box frozen chopped spinach, thawed, drained
4 cups frozen shredded hash brown potatoes (from 30 oz bag), thawed
(USE 4 C. OF THE HASH BROWNS, NOT THE WHOLE BAG. DON'T BE STUPID LIKE ROBYN)
2 c. reduced-fat Italian cheese blend (8 oz)
2 T grated Parmesan cheese
12 eggs
¾ c. fat-free (skim) milk
1 tsp dried basil leaves
½ tsp salt
½ tsp pepper

Instructions

Spray 13x9 (3-quart) glass baking dish with cooking spray
In 12-inch nonstick skillet, cook sausage over medium heat 5 - 7 minutes, stirring occasionally and breaking up sausage with spoon (I use a spatula), until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 - 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
In baking dish, mix cooked sausage mixture, potatoes, and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but NO LONGER THAN 24 HOURS OR THE GODS OF COOKING WILL SMITE YOU.
Heat oven to 350º. Bake covered 1 hour. Uncover, bake 15 - 20 minutes longer or until center is set. Let stand 5 - 10 minutes before serving.

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Robyn & Nance try the same recipe – Old World Pizza Dough by Teresa Giudice (Skinny Italian)

Posted on March 19, 2012 by admin

Every Monday we’ll be posting a recipe that we both tried out. This week’s recipe was from The Real Housewives of New Jersey Teresa Giudice’s cookbook, Skinny Italian. We already love, love, love Teresa Giudice* and we’re hoping we love her Old World Pizza Dough recipe, too.

Robyn’s Take:

(Please note that any time I typed something like “dip your balls”, I was snickering like a 12 year old perv.)

I’ll admit it, I was a tiny bit worried about this week’s recipe (which was Nance’s choice), because I have never made pizza dough, not once in my entire life.

(That I remember, anyway.)

In our house, Fred’s the one who takes care of making the pizza dough because he worked at a pizza place (a real pizza place, not like Domino’s)(no offense, Domino’s lovers) for several years in his late teens/ early 20s, and that makes him the pizza dough expert in this house. He usually uses a bread dough recipe, makes it in the bread maker, and it’s always been just fine for our pizza-making purposes.

For the first time in the history of this web site, I actually read the recipe through when Nance suggested it, so I knew it wasn’t going to be something I’d just throw together in half an hour. This, being real pizza dough, was going to take some time.

But at least the ingredients are simple!

Bread flour (try not to be jealous of my fancy masking tape label), instant yeast, salt, and olive oil. The recipe calls for extra virgin olive oil, but Fred dislikes the tastes of the EVOO, so regular old olive oil is what I had on hand and what I used.

You can do this by hand, but why would you? That’s why God made KitchenAid mixers! You combine cold water, oil, and yeast in a mixing bowl, add the paddle attachment, and start it going. Add a cup of the flour and the salt, then once that’s mixed well, you keep adding flour until you get a stiff, sticky dough that pulls away from the sides of the bowl. Switch to the dough hook and knead until the dough’s smooth and elastic – add flour if it’s necessary (ie, sticking to the bowl). I’ve made bread in my mixer before, so this part wasn’t completely foreign to me.

When it’s good and smooth and elastic, turn the dough out onto a lightly floured surface and knead briefly.

Now, here’s where I went off-recipe. The next instructions are to divide the dough into 6, which will give you 6 12-inch pizzas. There are only two of us here (though maybe the chickens would enjoy a nice pizza? I didn’t consider that.), and so Teresa was nice enough to include in the recipe that once the dough is divided, you can wrap the dough and freeze it for future use.

What I ended up doing was deciding to divide the dough into 12 pieces so that Fred and I could each make our own pizza (he likes green pepper on his, barf), and I’d freeze the other 10 pieces of dough. Unfortunately, I wander around with my head in the clouds, and so I ended up with 13 pieces of dough instead of 12. Not a big deal.

Pour some olive oil in a baking dish (if you’re doing all 12, use a 9×13″ dish, but since I was only doing the two, I used an 8×8″), place each ball in the dish (turning to coat with oil), leaving space between them, cover tightly with plastic wrap, and stick the dish in the fridge. I put the dish in the fridge, and wrapped up the rest of the balls and put them in a big freezer bag.

Now your dough is going to sit in the fridge for somewhere between 12 hours and 3 days. It’s a good thing I read through the recipe a few days in advance, right? I made it around lunchtime one day, and we had pizzas for dinner the next day, so it worked out well.

About 3 hours before baking, you’re going to remove your dough from the fridge. I actually removed mine 4 1/2 hours before baking – it says in the recipe that “if the dough is really chilled, it could take a little longer”, and better to be safe than hungry.

Pour some olive oil in a bowl, then roll your balls in the oil and return to the baking dish. At this point, I was a little leery of this dough, because I expected it to be somewhat the consistency of bread dough and it very much was not. It was way softer than I expected, but I went with it.

Once your balls are back in the baking dish, recover, and let stand at room temperature until doubled in size. This is what my balls looked like.

I was like “These look more like puddles than balls to me. WTF?” Fred arrived home from work, and I made him come look at my balls (HEE) and said “Are we going to be able to make pizzas out of this stuff?” and he looked at them, poked them, and said he thought they’d be fine.

So once your balls are big, you drop each of them on a well-floured surface, press on the dough to deflate it, then shape into a ball again, return to the dish, and let it sit there and wait for 20 minutes. I did that, and then when it had been 20 minutes, I forced Fred to come into the kitchen and do his dough-stretching and tossing thing.

Once our pizza dough was ready to go, we each topped our pizzas with whatever we wanted on them (Fred’s, on the left, had green peppers, onion, tomato slices, and mushrooms on it. Mine had spinach, onion, mushrooms, and tomato.)

The pizza sauce we used was made and canned by Shirley (Nance sent us a few jars late last year), and that stuff is SO good. I think there needs to be a “Pizza Sauce with Shirley” post, don’t y’all agree?

And there they are, ready to be consumed. Who takes GORGEOUS food pictures? NOT ME, that’s right.

Pizza and a salad. Yes, I know it looks like shit. I’m sure Nance’s will look fabulous because she’s a pain in the ass like that.

The verdict? Well, my eyes have been opened! I honestly thought all pizza dough was the same, but this pizza dough was so much better than I expected. Kind of a pain in the ass? Yeah, it is. But it’s worth it – the next time Fred wants to pass off bread dough as pizza dough, I WILL KNOW BETTER.

Two thumbs up to the Old World Pizza Dough!

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Nance’s Take:

I’m going to admit something big here…

When I picked this out from the Skinny Italian cookbook I never even bothered to read the recipe. I could give you a million excuses (my life is too busy, wah wah wah), but the truth is I wanted to get the recipe picked and shot out to that damn particular Robyn for approval as soon as I could. Just so I could mark it off of my todo list (not to be confused with people who make things a big to-do about nothing because that’s a whole other animal). I figured that I would have pizza on the night during the week that I didn’t feel like cooking. Imagine my surprise when I went to make this bad boy and saw that there was a 12 hour window needed! Swear words happened. BIG TIME.

See the pretty pictures that I was looking at when I chose this recipe? Nobody can blame me because they look damn good!

Action shot! You can see here that I doubled the recipe. This is when you knead it for a little bit AFTER you use your giant KitchenAid mixer or another brand (I won’t judge). And also, I bought my own mixer. I did not win it from a rich housewife that lives on a ranch. Hell yeah, I’m jealous. Those fuckers are expensive! Heh.

I hate it when I make a mess and have to clean it up. Especially when it’s just from being a dumb ass and/or not taking my time. There is no reason on the planet as to why my mixer has flour on it besides the fact that I wasn’t paying attention and just dumped shit every where. Do not be like me, people. Just don’t.

I see that Robyn already showed you the dough ball/olive oil stage so I’ll skip that part. Our weather here in Pennsylvania has been wonky lately and we have already hit the high 70’s and low 80’s this month (March). It was an easy decision to make our pizza on the grill last night.

This is where I tried to get artistic and failed. Sausage and parmesan cheese. I had a tray filled up with everything imaginable for the pizzas and this just happened to be what I zoned in on when snapping a picture. True Confession: I only eat hot sausage in a casing, on a bun. I had no idea that I should take the casing off before I cut it up for the pizza. I don’t like sausage on my pizza. Alex, the culinary genius that he is (that would be sarcasm, son) had to tell me to do it. Do not let it be said that I cannot be taught something by my children (although it’s not much because hello, I am way smarter than they will ever be. heh).

I have wicked arthritis in my hands so I normally do anything I can to make it less painful for myself, hence the rolling pin. You don’t need one (unless you’re like me). The picture is cropped so you can’t see that I’m wearing the world’s ugliest slippers. What? I was at home being all relaxed.

I didn’t get a picture of the crust fresh off the grill I just want to note that we pre-grilled the dough for a bit (it gets the pretty lines on it) before we put toppings on it. I roll it out, lay it on the hot grill for a few minutes, flip it over (well, actually Rick does the flipping while I go back and roll out another crust) and then we put our toppings on it. Rick puts the pizza with the toppings on the top rack to finish being cooked.

I were starving by the time we made these so getting a good photo was the last thing on my mind. They were, of course, fabulous. All the opinionated assholes in my family agreed that this recipe is a winner. Although Alex did say that he thinks mine is just as good (brownie points) and I have to admit that the way I do my pizza crust is to just toss things in the mixer (without measuring), run it for a while, let it raise for about an hour, punch it down, roll it out and throw it on the grill. But if you have the time definitely give this recipe a try. It is, of course, FABULOUS!

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Old World Pizza Dough

Original Source/Author: Teresa Giudice for Skinny Italian Cookbook

: Main Dish, baby!

Ingredients

¼ cup extra virgin olive oil, plus more for rising
1-1/4 teaspoons instant (bread machine) yeast
4-1/2 cups bread flour, as needed
1-1/2 teaspoons salt

Instructions

To make the dough by hand, combine 1-3/4 cups cold water, the oil, and the yeast in a large bowl. Stir in 1 cup of flour and the salt. Gradually stir in enough of the remaining flour to make a sticky dough that is too stiff to stir. Turn the dough out onto a well-floured work surface. Knead, adding more flour as necessary, until the dough is smooth and elastic (this means that when you stretch the dough a couple of inches in the opposite directions, it snaps back into shape), about 5 minutes. The dough will remain slightly sticky, so don't overdo it with the flour. ~~~~~~~~~~~~~~~~~~~~~~To make the dough in a heavy-duty standing mixer, combine 1-3/4 cups cold water, the oil, and the yeast in the work bowl. Attach the bowl to the mixer and affix the paddle attachment. With the machine on low speed, add 1 cup of the flour and the salt. Gradually add enough of the flour to make a stiff, sticky dough that clears the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding more flour if necessary, until the dough is smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured work surface and knead briefly.
Cut the dough into 6 equal pieces and form each into a ball. Pour a couple of tablespoons of the oil into a 13 x 9-inch baking dish. Place each ball into the dish, turn to completely coat with oil, and turn smooth side up in the dish, leaving space between the balls. Cover tightly with plastic wrap. Refrigerate the covered dough for at least 12 hours and up to 3 days. (The dough can be frozen, each ball in its own small plastic freezer bag, for up to 3 months. Defrost in the refrigerator for at least 12 hours before using.) If you are really in a hurry, let the covered dough stand at room temperature until the balls double in size, about 1-1/2 hours, and skip the next step.
About 3 hours before baking, pour a few tablespoons of oil in a clean bowl. One at a time, coat each ball in fresh oil, and return to the baking dish, smooth side up. Cover again with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. If the dough is really chilled from the refrigerator, it could take a little longer.
One at a time, drop each ball onto a lightly floured work surface, and press on the dough to deflate it. Shape into a ball again, return to the dish, cover, and let stand at room temperature to relax for 20 minutes. The dough is now ready to become pizza!

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*Nance’s mom, Shirley and Robyn met Teresa in Pittsburgh last year. They really do love, love, love her!

Robyn & Nance try the same recipe – Country Club Chicken

Posted on February 13, 2012 by admin

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from Kayotic Kitchen.

Robyn’s take:

It was my turn to choose this week’s recipe, so I took a look through my foot-high and ever-growing stack of recipes, and chose one (okay, I chose three and made Nance make the final choice). I don’t remember where I found this recipe, I suspect it’s one I saw on Pinterest. And who doesn’t like the idea of fancy country club chicken for a Sunday dinner? Bacon and apple and mushrooms in a tasty, tasty sauce, right?

The ingredients:

Chicken breasts, onions, mushrooms, cream of mushroom soup, bacon, dry white wine, sharp cheddar, apple, and butter. Also, salt and pepper should be in there, too.

Making this dish is fairly simple, but time-consuming. You start with cooking the bacon – I chopped up the bacon before I cooked it, because eventually you’re supposed to crumble the bacon into the sauce, and chopping it before you cook it is easier, I think. This bacon is actually bacon I bought at the store despite the fact that we raise our own pigs, and the freezer has plenty of bacon in it. Our bacon isn’t cured, though, so when a recipe calls for bacon, I buy a small pack at the store to give it that bacony flavor. I am actually not a huge fan of regular bacon, but if you get between me and a piece of our own bacon (which I broil in the oven with just a sprinkle of salt and pepper), you’re likely to lose a finger or two.

So, once the bacon is cooked, you drain it on paper towels and then you’re intended to use all the bacon grease AND some butter for browning the chicken in. I actually dumped all the bacon grease into my bacon grease container, figuring that the bacon and grease remnants left in the pan would be fine. I put a sliver of butter in the pan, and browned the chicken.

The chicken breasts (I made five instead of four, since that’s what we had left in the freezer) rests in a baking dish while you make the sauce – cook your diced onion for three minutes, add your mushrooms and continue cooking for three minutes, then your diced apple and cook for another three minutes. Pour your white wine into the pan, add the cream of mushroom soup, crumble your bacon (if it’s not already crumbled) and add it, and then stir in the sharp cheddar.

Now, a side note on the wine – I don’t know anything about wine and we don’t keep it on hand. So I said to that wine connoisseur Google, “What is a good white wine for cooking with, o kind sir?” and Google sniffed disdainfully and looked at my outfit and flared its nostrils and stared off into space and told me that Sauvignon Blanc was a decent white wine for cooking with, and would Madame care to take her sleep-pants-clad self out of the foyer so as not to bother the CLASSY customers?

(Also, I found a page that advised that you should never cook with a wine you wouldn’t drink. Well, then, that really narrows the possibilities quite a bit. I’m not a wine drinker, I think wine is gross, and the only wine-type beverage I would ever drink would be Raspberry Sparkletini and I’m not sure Raspberry goes with mushrooms at all. Usually if a recipe calls for wine, I use chicken broth instead. This time, for some reason, I decided to follow the recipe, and so I bought a tiny four-pack of Sauvignon Blanc.)

So you’ve got your sauce all ready to go, and you pour it over your chicken, which has been impatiently waiting in the baking dish.

Trust me, there’s chicken under there.

Bake it for 25 – 30 minutes, until everything’s all hot and bubbly. Serve over cooked pasta (the recipe called for spaghetti – we always opt for angel hair.)

My verdict? All I could taste was the wine. Did I mention I hate wine? I took two bites of it, and refused to eat the rest. Blegh.

If I were forced to make it again, I’d use chicken broth in place of the white wine, but Fred thought the sauce was “too rich”, so chances are really good that I won’t be making it again.

I’m kind of bummed because I was really looking forward to it – I love everything in it except for the wine! – but I guess they can’t all be winners.

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Nance’s take:

Robyn shot me three recipes and told me to pick one. I never give her a choice when it’s my turn (and don’t think I’m going to start either, brat). Hell, I’m lucky to find one recipe let alone three. And also, I would like y’all to know that every single one of the recipes that She Who Hates Wine sent to me included WINE in the ingredient list. I’m starting to think that someone is protesting just a little too much, if ya know what I mean and I think that you do. Anyway, I picked this recipe out of the wine laden ones that she sent me because I thought it was the most interesting. Apples! With Chicken! Different! Whee!

I knew that certain family members were not going to go near this due to mushrooms. The husband is allergic (but I’m starting to think he’s allergic to mushrooms like some men claim to be allergic to cats, ahem). But he was still nice enough to pick up the cheapest bottle of white wine they had (because wine, blech). I am so jealous that Robyn was able to find a smaller bottle. We needed 1/4 cup. My son (who is 23) drank a glass at dinner the following day and the rest is now in our garbage can. I was kinda bummed at the waste. I think we should make a new rule that we don’t have any more wine-based dishes unless it involves spaghetti sauce.

I assembled my ingredients because I wanted to be like Robyn (since she’s so special). But after I uploaded this picture I noticed that the chicken wasn’t in there. Ugh! This is probably why I don’t do the ingredient photos. Please note that there are more than five slices of bacon on that plate (the recipe calls for five). Get real. If I’m going to fry bacon I’m going to make it worth my while. I didn’t read the recipe thoroughly and thought it was just a garnish. No shit. I must have read that recipe a million times and never saw that you were suppose to crumble it and boy was I bitching because I thought I could have just pulled my container of saved bacon grease out of my refrigerator and saved myself a hassle*. And also, raise your hand if you have a container full of bacon grease in your fridge because I will high five your ass for knowing what good home cookin’ is all about. Hee!

Anyway…

This is the chicken after having been fried in bacon grease and butter. ho-hum.

I was curious to see how this whole apple thing was going to work out. I always paired (bwahaha, like I really talk that way) apples with pork, but never with chicken. Translation: I like applesauce with my porkchops.

So, here’s the final result and I will tell you this. My mother LOVED it! Raved about how great it was! Went on and on and even had it for breakfast the next day. Me? Not so much. It’s funny how you can be friends with someone and not know little things like how Robyn doesn’t like wine. I don’t like wine either. But I didn’t say anything because hello, the object here is to try new and different things! And we did! But boy, this one was a huge fail and is definitely not going into my dinner rotation. Sorry, Mom. You’re shit outta luck.

Robyn & Nance try the same recipe - Country Club Chicken

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

: Entree, Main, Chicken

Serves: 4

Ingredients

1 lb spaghetti (or angel hair!)
4 chicken breasts
1 lg onion
7 oz mushrooms
2 cans Campbell's concentrated cream of mushroom soup
4 or 5 slices bacon
¼ c. dry white wine (Sauvignon Blanc will work)
⅔ c. sharp cheddar
1 apple
butter or oil
salt and pepper

Instructions

Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well and mince). Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and drain it on a paper towel. Add some butter and quickly brown the chicken breasts on both side. Transfer them to a casserole.
Cook the onions for 3 minutes. Add the mushrooms, season with salt and pepper, give it another three minutes. Add the apple, cook another three minutes.
Pour in the white wine, soup, crumble the bacon and add it, and stir in the grated cheddar.
Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven at 350ºF for 25 to 30 minutes until everything's hot and bubbly.
Cook the spaghetti (or angel hair) in salted water according to the directions on your package. Serve the chicken over the pasta.

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* Edited to add: I used the recipe that was available for print from Kayotic Kitchen’s website. Upon further review (my OCD needed to know how I missed that bacon part) I found that crumbling the bacon was not included in the printable version of the recipe. This is where I get frustrated with food blogging. Sometimes relying on photos and mere blogging can result in a very ambiguous recipe. I do not have a computer in my kitchen. I also did not memorize the blog entry. I simply printed the recipe and went on my merry way. Who knows? Maybe I would have actually liked the recipe if I had made it as the author would have originally intended. It did, however, teach me a very important lesson. We all have to proceed with caution when sharing recipes. I don’t want to waste food. I’m sure you don’t want to waste your food (or money) either. If you ever notice a mistake on our recipes, please notify us immediately.

DCEP

Full of fresh-picked profanity

Tag Archives: cheese

Healthified Italian Sausage Egg Bake – Nance & Robyn

Robyn & Nance try the same recipe – Old World Pizza Dough by Teresa Giudice (Skinny Italian)

Robyn & Nance try the same recipe – Country Club Chicken