Landon

Landon
Rockin' the Dexcom @ an Allen Americans game

Thursday, October 8, 2009

Blueberry Breakfast Crumble

Here is an awesome recipe from StolenMomentsCooking.com

This blueberry breakfast crumble has been a great addition to our new routine. It can be cut into bars and eaten in a hurry for those mornings when we’re all moving a little slowly, or it can be heated slightly and serve with a splash of milk or even whipped cream on days when we all have acts together.












Blueberry Breakfast Crumble

2 c. oats
1/2 c. brown sugar
1/4 c. sliced almonds, optional
1/4 c. flour
1/2 t. baking soda
1/2 t. cinnamon
1/2 c. butter or margarine, melted
2 c. blueberries, fresh or frozen
1/2 c. sugar
1/4 c. flour
1 t. almond or vanilla extract
1 c. flour
1/2 c. brown sugar
1/2 t. cinnamon
1/4 c. butter or margarine, cut into small pieces

1. In a large mixing bowl, combine oats, 1/2 c. brown sugar, 1/4 c. sliced almonds, 1/4 c. flour, baking soda and 1/2 t. cinnamon. Pour in melted butter or margarine and stir to combine. Press into 2 greased cake pans (or 1 13×9 casserole dish).

2. In the same bowl, toss blueberries with sugar, 1/4 c. flour and almond or vanilla extract. Spread onto pressed crust.

3. Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over the blueberries.

4. Bake at 375 degrees for 25-35 minutes, until set and golden brown on top.

Wednesday, October 7, 2009

Swiss Oatmeal

Swiss Oatmeal

Posted using ShareThis
Lemon Thyme Chicken
This was an amazing chicken dish! It was simple and fast to make, but it tasted like you had to work on it for hours. It is definitely company worthy, and will probably make it on our list of favorite dishes.

Ingredients:

2 boneless, skinless chicken breasts
Salt and pepper
3/4 cup flour
1 tbsp. olive oil
2 cloves garlic, finely minced
2 tsp. fresh thyme leaves, chopped
2/3 cup dry white wine
Juice of ½ a large lemon (or the juice of 1 whole lemon, if desired)
2-3 tablespoons butter

Directions:

Butterfly the chicken breasts to create four halves. Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2 minutes; flip and cook on the other side, about 2 minutes. Add the garlic and thyme leaves to the pan and saute just until fragrant, about 1 minute. Off the heat, add the wine to the pan. Return the pan to the heat and bring the liquid to a simmer. Reduce until the sauce has thickened and the chicken has become golden brown on each both sides. Add the lemon juice to the pan and stir in the butter until completely melted. Serve immediately, and spoon the extra sauce over the chicken.

Recipe Source - Annie's Eats