Chicken Kiev

This recipe has literally been requested by general authorities of the church - it's that good. And, it's pretty simple too!

Simple because it's mostly quick, you can make it ahead and keep it in the fridge over night, or make it ahead and freeze it for later, or whip it together and enjoy it for the same day - and its all soooo oozey, cheesy, buttery, good!

First things first, (and this is the only thing that takes a few minutes) beat the heck out of the chicken breasts, but not too hard that you split through to the other side. Flatten it to about 1/4 inch thick while still keeping it together. I'll use a piece of wax paper to try to keep from getting showered with chicken juice.
8 Chicken Breasts

For the inside, you're going to mix up an herbed butter.
4 T. Butter, softened
1 T. Parsley
1/2 t. Oregano
You can leave the herbs at that or you can throw in a dash of Basil, Garlic, or Dill, depending on your mood.

You'll need to cut pieces about 1/2 inch thick by 1 1/2 inches long of
4 oz. Monterey Jack Cheese.

After applying about a 1/2 Tablespoon of the herbed butter a half inch from the bottom of the pounded chicken breast (no need to be too technical about it - just get it on there), top it with the cheese chunk and then carefully roll the chicken up over the cheese and then fold in the sides and keep rolling it up. (Toothpick it if you must - but don't forget that you did and be sure to remove it before serving it to your guests.)

Next you'll dip the rolled chicken into
4 T. Butter, melted.

And then carefully coat it in the bread crumb mixture before laying it into a greased pan.
1/2 c. Bread Crumbs (if using real plain bread crumbs, I'll double the oregano and add the same of parsley)
1/2 c. Grated Parmesan Cheese
1/4 t. Pepper
1/2 t. Garlic Salt
1 1/2 t. Oregano

You can bake it quick in your conventional oven at 425 degrees F. for 20 -25 min. Or, my favorite, in the sun oven for about 50-60 minutes above 300 degrees or all afternoon around 200 degrees for 3 plus hours. You can always check the done-ness with a meat thermometer or you can check to see if it's past pinkness by slicing into the center of the chicken breast. Just know, when you slice that thing open, delicious melted butter and cheese will ooze out of it and you'll want to eat it right out of the pan! If it does make it out of the pan to be officially served, don't be afraid to top it off with some of that butter swimming in the pan. One of these days I'll hold off the troops long enough to get a picture of this impressive but simple favorite.

enJoye!!

Baked French Toast

This is a sweet breakfast that we enjoye all by itself, or on special occasions with our favorite celestial syrup, or as a dessert with some strawberries and ice-cream or whipped cream on top. (sigh) If you need a little love in the kitchen like this, "Mom, this is the GOODEST meal ever!" I suggest you make it as soon as possible.

1 Loaf of French Bread.
Cut into thick two inch slices.

6 eggs
1 c. Milk
1/2 c. Heavy whipping Cream
1 T. Vanilla
1 t. Cinnamon
Mix and pour over bread slices. You can soak this overnight in the fridge (or not!).

1 1/3 c. Brown Sugar
3/4 c. Butter
3 T. Corn Syrup
Bring these three to a boil before pouring it over the soaking bread.

Bake --

Sun Oven
8:30 AM - Set out oven to pre-heat.
9:00 AM - Put in pan.
9:15 AM - Temp check: 350 F. Refocus. (Rotated two inches and dropped the leg two holes.)
9:35 AM - Temp check: 340 F. Refocus. (Dropped leg one hole.)
9:45 AM - Temp check: 349 F. Refocus. Took out, took picture side-by-side conv. oven pan, put back in for 15 more minutes.
10:05 - Take it out and enJoye!

It might have been done 7-10 minutes earlier had I flipped the slices over half-way during cooking like I did with the other pan, this taking into consideration that I had already taken it out, taken pictures and then put it back in to get it a little more crispy, thus losing some of my temp. in that process. I should have at least flipped it when I took the picture, which I didn't. Anyway, it takes about 50-60 minutes. Totally delicious!!! Today my five-year-old prefaced the above praise with, "I'm so glad we have a sun cooker 'cuz.....(see above)!"

Conventional Oven
Preheat to 350. Bake 40-45 minutes. [Bake 25 minutes. Take out and flip slices. Optional: add rest of syrup on top of each slice. Bake 15 more minutes.] So yummy!

All my boys (husband included) would like to have this every day. enJoye!

I enJoye Bread - My Recipe

Because I am in involved in so many pursuits, and my life is crazy at times, I try to keep the things I can - simple. This is my simple recipe for delicious, healthy, wheat bread.

6 c. Hot Water
More warm than hot, if I'm using warm fresh ground wheat. Too hot might hurt your yeast. So I've been told - but I never test the temperature. So far, mostly so good.
2/3 c. Oil
2/3 c. Honey
I have a "2/3" measuring cup. I use the same one for both ingredients. The honey will slide right out - simple!
2 T. Salt
3 T. Dough Enhancer
4 T. Saf Yeast
5 T. Vital Wheat Gluten
Again, I try to keep things simple. I just use the same Tablespoon for all four ingredients (I have enough dishes to wash, thank you). Keep the measuring spoon level for all of them.
13-15 c. Whole Wheat Flour*
Depending on the day, my flour may vary just a bit.
*Optional: I will often add our leftover oatmeal, quinoa, or rice into my bread. This just adds to the goodness but may also change the amount of flour necessary to mostly clean the bowl, either way.

I walk away (change the laundry or break up a fight or change a diaper) for ten minutes while my Bosh does it's thing. I come back. I divide my dough into 5 balls. Pinch them into a loaf, slam it against the counter a few times (this gets the air out, my frustrations out, and I know if I've added enough flour because it will still mostly hold its shape and not totally stick to the greased counter and/or doesn't resemble a brick and break my countertop because I've added too much flour). Lovingly lay them into five greased loaf pans (four if my boys got dough balls to play with/eat). Cover them loosely to rise. Walk away for 30-whenever minutes (after being pulled in five hundred directions) and then bake 45-65 minutes- to three hours, depending on your method. My personal favorite method, for best flavor and color, is in my sun oven. I usually like to rub real butter over the top when it comes out. Mmmm. Let me know how you do your bread and enJoye!!!

Sun Oven Class Follow-up

Besides sweating it out, the class was a good turnout with some great food! I will publish my notes and tips (kind of topic-specific), plus my recipes in individual posts for easy future reference. I want us to all learn from each other - mistakes and successes!!! I feel like I am always in test mode and pushing what I can do with the oven. I love it. I know you can do it too! You all inspire me so thank you for joining me in the pursuit! Please, please, please tell me - What did you go home and make, the temperatures, and how long did you cook it?!

You're invited...

to attend an instructional demo class on Friday, June 10th. I will have a morning class at 10:00 a.m. and an evening class at 6:00 p.m. Mark it on your calendars and plan to bring your own chair! If you would also RSVP, I would appreciate it just to be sure I have enough tasty samples for you to try!

In conjunction with this class, I will be taking orders and collecting money to submit a group purchase. For those of you still thinking about the Sun Oven, now is the time to act! I'll be submitting this order on Monday, June 13th. and it will take about 15-20 days to be delivered to you, wherever you are. The total for the Sun Oven with the bonus package of pots and pans and the shipping to your personal address of choice is $268. For more details, check out my post on how you can enJoye the Sun Oven Too...

Hope to see you all there!

18526 E. Swan Dr.
Queen Creek, AZ 85142

I enJoye Bread

Have you ever made your own delicious healthy whole wheat bread? I haven't always baked bread and I'm not bragging, but in our house, that is the way to go.

A few years ago I started my bread-making relationship at the suggestion of my mother-in-law (I try not to get offended). With a dvd and a simple and versatile recipe that you can find here (http://www.pantrysecrets.net/), I was amazed. Who knew I could really do it? Who knew my husband would actually request it? This coming from a man who's mother has baked more loaves of bread than I dare even try to count.

Over the last few years my bread baking relationship has evolved (through many ups and downs) mostly from commitment. I still flirt with that recipe for quick meal additions and dessert breads, but I really got engaged when I made a new year's resolution in 2009 to not buy bread for the whole year. What was I thinking?! That January, I took a free bread class from a local store called Shar's and married one of my favorite appliances, a Bosh. I am happy to report that I think that might have been one of the few resolutions I ever kept. (Or came darn near close to with the exception of my husband coming home in December with a loaf while I was pregnant and barfing - sorry family, something had to give.)

Anyway, the recipe I use to this day is tweaked from that first lesson. My family loves bread. I love my family. And to continue this love triangle, I've added a Global Sun Oven to the affair. I got mine in January and use it faithfully every week to bake fresh ground whole wheat bread and other yummies for my family. Ahh, we definitely enjoy our carbs. Feel free to stop by for toast any time!