BIZZY BAKES

We used to make quarter chicken for our Sabbath dinner on Friday nights.  One day, I got smart and questioned my husband as to why we were eating chicken parts when we preferred cutlets.  We both came up with the same answer, "This is what we have been doing for years and years and year."  We do fall into old habits and sometimes without thinking about it. I have to look around, quite often, and question myself on why I do a particular act and I am finding, there is no real reason other than I have done it that way "forever."  Many times, "forever" is the correct way and I make no changes but at times like this, I happily follow my heart and head and make the change which is why you see mostly cutlet recipes on this blog. Herbed Chicken Ingredients: 1 pound of chicken cutlets 1 large onion, sliced 1 - 2 tablespoons olive oil 1/2 cup gluten-free flour mixture 1/4 teaspoon dried basil 1 teaspoon Herbes de Pr...

The recipe was adapted from Cooks.com. The idea of adding nuts to the stuffing appealed to me.  Nutty Cornbread Stuffing Ingredients: a recipe of your own favorite cornbread 1/2 pound sausage (mild) 2 cups chopped celery 2 cups chopped onion 1 cup chopped green pepper 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 c. toasted chopped walnuts (opt.) 1/3 cup. chopped parsley 2 eggs, slightly beaten 1/2 teaspoon dried sage 1 1/2 cups vegetarian broth (I added some later - it was drier than I would have like it.) Method: Bake cornbread and cool. Saute sausage until browned. Lift out with slotted spoon. Save drippings in skillet . Chop all vegetables. Saute in sausage drippings until tender crisp. Crumble cornbread into large bowl. Thoroughly combine with sage, thyme and pepper. Add cooked sausage and vegetables. Gradually add broth and eggs, tossing lightly with fork. Bake at 350 degrees for 30 - 40 minutes. Linked to:    Full Plate Thursday       Glu...

THB: 21 - Plum-Polka Dot Caramel Cake  (click above to get the recipe for this winning cake) Joyce of Kitchen Flavours started  this group and Emily of Emily's Cooking (Makan2) Foray selected this cake from the book, we are baking from,Coffee Cakes, simple, sweet and savory by Lou Seibert Pappas.  As far as I am concerned, we have made a lot of successful coffee cakes, since we started sharing together.  Please contact Joyce if you would like participate too .  Joyce l eads a number of groups which you might want to check out.  Have fun. I made mine with peaches which Pappas said to slice but I just divided them into two pieces each.  I was a little concerned because the peach had to be pushed down a bit further and I was afraid that it was going to push its way up.  Hurrah.  It was just fine.  I could not locate my two piece tart pan so I made this in a pie plate.  I had no problem getting it out, I am happy to say....

I am honored to be featured, this week, at the Saturday Evening Pot, a well organized, diversified site where interesting activities are popping up, constantly.  You will not get bored visiting there often. I think, I have been linking there since its inception from both my blogs.  Check it out on Mondays to find great recipes and then go look, on other days, to keep up with all their goings on.  Meet the Lucky wife who puts herself into this personal labor of love. Now for another recipe to link up, tomorrow.  This is simple and definitely a QED, quick, easy and delicious.  It is perfect for this hot weather, we have been experiencing.  It is a simple tomato mozzarella salad.  If you are growing your own tomatoes, this will taste so much better than using store-bought but even those from the market shine next to fresh mozzarella. Tomato Mozzarella Salad Ingredients:  (depending how many you are serving   I used two tomatoes for th...