Honey-Mustard Pan Roasted Chicken with Potatoes


Here's an easy weeknight dinner to make for your family.

2 pounds Yukon Gold potatoes, scrubbed and quartered
1 pound carrots, peeled and sliced
1 medium sweet onion, sliced
2 tablespoons olive oil
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken thighs
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon whole grain mustard
1 tablespoon brown sugar

Preheat oven to 425 degrees. In a large bowl, toss together potatoes, carrots, onion, oil, thyme, salt and pepper. Line a baking sheet with tinfoil and spread out the vegetables onto the pan. Roast vegetables on pan for 15 minutes. Place chicken in a single layer over vegetables. Season with salt and pepper as desired. Roast for another 15 minutes. 

In a medium bowl, whisk together Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle over chicken and vegetables. Roast for another 25 minutes until chicken is cooked (165 degrees) and vegetables are tender and golden brown. Serves 4-6.
Click here for a printable version of this recipe.

Cheesy Bread Sticks


Here's a recipe I serve our family when we want a little something special to go with spaghetti or lasagna. Enjoy!

2 1/2 cups flour
1 tablespoon instant yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water
4 tablespoons olive oil, divided
1 tablespoon garlic powder
1 tablespoon dried chives
8 oz mozzarella cheese, grated
1/2 cup grated Parmesan cheese

In medium bowl, combine flour, yeast, sugar, and salt. Measure out water and add to it 2 tablespoons oil. Stir into flour and mix well until dough forms a ball. Let rest 10 minutes. On floured surface roll out to a 12"x15" rectangle. Transfer dough to a greased sheet cake pan. Sprinkle remaining olive oil on surface, spreading to edges. Allow dough to rise for 30 minutes. Sprinkle with garlic powder, chives, and grated cheese. Bake in preheated 350 degree oven for 18-20 minutes until golden brown. Cut into finger slices. Makes 15 slices.
Click here for a printable version of this recipe.

Cookbook Preview - Magnolia Table


Magnolia Table, by Joanna Gaines
Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.
Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:
  • Chicken Pot Pie
  • Chocolate Chip Cookies
  • Asparagus and Fontina Quiche
  • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
  • Peach Caprese
  • Overnight French Toast
  • White Cheddar Bisque
  • Fried Chicken with Sticky Poppy Seed Jam
  • Lemon Pie
  • Mac and Cheese
Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family. Buy the cookbook HERE.

Joanna Gaines is the cofounder of Magnolia, a home and lifestyle brand based in Waco, Texas, which she started with her husband, Chip Gaines, in 2003. Authors of the New York Times bestseller The Magnolia Story, Chip and Joanna have been remodeling homes for nearly two decades. Joanna is also the author of the New York Times bestselling cookbook Magnolia Table and editor in chief of the Magnolia Journal, a lifestyle magazine offering inspiration for your life and home.

Boston Cream Pie


Here's a delicious dessert to serve your family this spring. 

1 rounded cup sifted flour
3/4 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup canola oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar

Pastry Cream:
2 cups whole milk
2 teaspoons vanilla
3/4 cup sugar
1/4 cup cornstarch
6 egg yolks
1 tablespoon butter

8 oz. semisweet chocolate chips
1/2 cup half and half

Preheat oven to 350 degrees. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, oil, egg yolks, and vanilla. Mix on low until combined and then an additional 3 minutes on high speed. 

In a clean large mixing bowl, whisk egg whites and cream of tarter on high speed until soft peaks form. Carefully, fold in the egg white mixture to the creamed mixture to combine. Pour the batter into a 9-inch round greased cake pan, lined with wax paper. Bake for 25-30 minutes, until the top springs back when lightly touched. Allow to cool on a wire rack. 

To prepare the cream filling, in a medium saucepan, heat the milk and vanilla to a boil over medium heat. Remove from heat. In another bowl, combine the sugar and cornstarch and whisk in the egg yolks until light and fluffy. Whisk in 1/4 cup of the hot milk mixture until combined, then whisk in the remaining milk. Return the custard mixture to the saucepan and cook over medium heat until thickened and slightly boiling, stirring constantly. Remove from heat and stir in the butter. Allow to cool slightly, then chill in refrigerator for at least 2 hours, covered the surface with plastic wrap to prevent a skin from forming. 

To make the ganache, place chocolate chips and half and half in a microwavable bowl. Cook for 60-90 seconds at a time, stirring until chocolate is melted and smooth. 

To assemble, remove the cake from the pan and cut in half, horizontally. Place bottom layer on a serving plate and spread with pastry cream. Top with second cake layer. Pour chocolate ganach over the top and down the sides of the cake. Refrigerate until ready to serve. Serves 10-12. 
Click here for a printable version of this recipe.

Hamburger Cabbage Skillet


Here is an easy recipe to fix for your family. Serve with Garlic Mashed Potatoes.

1 1/2 pounds ground hamburger
1 medium onion, chopped
1 tablespoon minced garlic
1/2 head medium cabbage, chopped
2 - 14 oz cans diced tomatoes
1 cup carrots, peeled and sliced
1/2 cup water
1 tablespoon wine vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon pepper
1 teaspoon salt

In large skillet, brown hamburger. Add onion and garlic and cook until tender. Add cabbage, tomatoes, carrots and water. Allow to simmer for 10-15 minutes. Add wine vinegar, basil, parsley, pepper, and salt. Cook another 10-15 minutes.
Click here for a printable version of this recipe.

Easter Menu Ideas

Need a few ideas for your Easter dinner? Here are some recipes to cook up in time for this year's family event. 

Whatever you decide to make, may you have a blessed Easter with your family and friends.

Blueberry Lemon Pound Cake

Here's a yummy dessert to serve your family.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cups unsalted butter, softened
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 eggs
1 cup blueberries, rinsed and drained
1 tablespoon flour
powdered sugar

Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each. Reduce speed to low and gradually add flour mixture , mixing well. Toss blueberries with 1 tablespoon flour to prevent berries from sinking. Fold berries into batter. Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powered sugar. Serves 10-12
Click here for a printable version of this recipe.

Jennifer Slattery's Writer's Southwestern Skillet Dinner


Jennifer Slattery is a writer and international speaker who’s addressed women’s groups, church groups, Bible studies, and other writers across the nation. She’s the author of six contemporary novels maintains a devotional blog found at Jennifer Slattery Lives Out Loud. She has a passion for helping women discover, embrace, and live out who they are in Christ. As the founder of Wholly Loved Ministries, she and her team partner with churches to facilitate events designed to help women rest in their true worth and live with maximum impact. When not writing, reading, or editing, Jennifer loves going on mall dates with her adult daughter and coffee dates with her hilariously fun husband.
Jennifer's Latest Book Release: Restoring Her Faith

She left belief behind…Yet this family could change her mind.
With two boys to raise, a fledgling contracting business to run and a family ranch to keep afloat, widower Drake Owens finds his hands aren't just full they're overflowing. When Faith Nichols is hired to help him renovate the church, he's drawn to the beautiful artist, but he can't fall for a woman who isn't a believer. Can love restore her faith and his heart? Buy it HERE. 

Jennifer's Writer's Southwestern Skillet Dinner

If you’ve been around writers for any length of time, you likely know two things:

1) It’s not the most lucrative profession, and 2) when deadlines hit, there’s likely time for little else. Therefore, we’re always looking for quick, easy, and economical meals that can allow us to feel as if we haven’t completely neglected our family. I suspect all women trying to juggle the demands of family, careers, and just plain life can relate. If so, I hope you find this time-and-budget friendly meal helpful.

5 red potatoes
12 oz frozen corn
2 lbs ground beef
2 cups salsa
1 teaspoon minced garlic
1 teaspoon salt (optional)
1 teaspoon cumin

Optional additions:
JalepeƱo slices
2 cups of cheese (topping once cooked)

Cube potatoes and microwave, in a bit of water, for 2-3 minutes. Brown meat, drain grease, and mix in spices. Add corn and salsa and cook until thoroughly heated. Top with cheese if desired and serve. 

Poached Eggs

I grew up using a metal poaching gadget that fit into a skillet. Here's an old way that turns out delightful, creamy poached eggs. Thank you, Julia Child, for the lesson! Find a delicious breakfast dish that uses poached eggs HERE.

2-3 quarts water
1 tablespoon cider vinegar (optional)
4 eggs (fresh is best)
sea salt and ground black pepper

In a medium saucepan, bring water to a simmering boil, adjusting temperature as needed to maintain a light boil. If you don't have fresh eggs, it is recommended that you add vinegar to the water, to help keep the egg from scattering into a horrible mess. Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the water. Repeat with remaining eggs. Allow to cook for 4-6 minutes, until you have the consistency of yolk that you desire. Remove from water with a slotted spoon and allow to drain on a paper towel before serving. Season with sea salt and pepper. Serve with toast and bacon.

*I have found that if I spray the saucepan with a light cooking spray before adding the water, clean-up is swift and easy.
Click here for a printable version of this recipe.

Sourdough Banana Bread

Here's a delicious recipe to use with your sourdough "starter". It has a crisp sweet crust and is moist on the inside. Try some!

1/2 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon Princess Cake Flavor
1 1/2 cups mashed bananas (about 3 medium)
1 cup sourdough starter (Recipe HERE.)
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pecans, chopped

Preheat oven to 350 degrees. In large bowl, cream together butter and sugar. Add egg, vanilla, and flavoring and mix until well blended. Stir in bananas and sourdough. In small bowl, combine flour, salt, baking powder, and baking soda. Stir into batter until just blended. Fold in pecans. Pour into small loaf pans. Bake for 40-45 minutes until bread is set in center. Cool on wire racks. Makes four small loaves. Freezes well.
Click here for a printable version of this recipe.

Recipe Ideas ~ Make Tonight an Italian Night

I enjoy making Italian recipes and sharing them with my family--usually with a salad and a nice bottle of wine. Here are a few recipes to serve to your family. 

See more Italian recipes HERE.

Kansas-Style Herbed Pasty


Last summer we traveled to Michigan's Upper Peninsula where we quickly learned that every town boasted they had the "best" pasty. Having never tasted one before, we had to give it a try. We learned you were not to eat them with gravy, but ketchup was the desired condiment. When I returned home, I made it a priority to try my hand at a Pasty, Kansas-Style--with more seasonings and with gravy. I also found that this is a great way to use leftover beef roast and roasted vegetables!

2 cups flour
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cups shortening
1/2 cup water

2 cups cooked beef chuck roast (cubed)
2 cups diced roasted potatoes
1 cup diced roasted carrots
3/4 - 1 cup beef gravy
1 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
egg wash
sea salt and ground pepper to taste

4 tablespoons butter
4 tablespoon flour
2 cups beef stock
1/2 teaspoon dried thyme
salt and pepper

In a medium bowl, combine flour, salt and herbs. With a pastry fork, mix in shortening until crumbs form. Add water in two parts, until dough works into a ball. Divide dough into 4-6 parts and form into balls.

In a large mixing bowl, combine roast, potatoes, carrots, gravy, onion, Worcestershire sauce, olive oil, parsley, salt and black pepper. 

Roll each dough ball into an 7-8" circle. Drop 2/3 cup filling on half of circle. Moisten edges with water and folk dough over filling. Roll edges over and crimp to seal. Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut three slits on top of each pasty for steam to escape. Brush with egg wash. Bake at preheated 375 degree oven for 45-50 minutes until golden brown. 

To make gravy, in small saucepan, melt butter and mix in flour. Slowly whisk in beef stock and stir until it thickens. Season with salt, pepper, and thyme. Pour gravy over pasty or use as a dip. Serves 4-6.