Buttermilk Chicken Thighs #17

I'm just now learning about the advantages of using chicken thighs.  Apparently, chicken thighs have really good meat.  For some reason, I've always been a breast girl, but I'm learning that isn't the most flavorful way.  I have a lot of buttermilk in my fridge and have been looking for ways to use it before it goes bad.... which is tomorrow.  I got it right before all the tornado storms and my plans got a little messed up.  This came from Kittencal on food.com.  I love her recipes, so I'm eager to try this.

The case:
Ingredients
6 tablespoons cubed cold butter
6 bone-in chicken thighs ( or you may use as many that will fit into the baking dish)
3/4 cup buttermilk
3/4 cup all-purpose flour
1 teaspoon garlic powder
1/4-1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1/2 cup shredded cheddar cheese ( can use more)
SAUCE
1 cup buttermilk
1 (10 1/2 ounce) cans cream of mushroom soup, untiluted
1 teaspoon garlic powder ( can use less)
1/2 teaspoon season salt
1 teaspoon onion powder
1/4 teaspoon fresh ground black pepper ( or to taste)
1 pinch cayenne, pepper ( or adjust to suit heat level)
3/4 cup shredded cheddar cheese

Directions:

1. Set oven to 425 degrees F.
2. Set oven rack to lowest position.
3. Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
4. Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
5. Meanwhile place 3/4 cup buttermilk into a shallow bowl.
6. In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
7. Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
8. Place the chicken into the hot baking dish skin side down in the pan.
9. Bake (425 degrees F) for 20 minutes.
10. Turn the chicken over and continue to bake for another 10 minutes more.
11. Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
12. Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.
13. Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.

The ruling:
I made the recipe according to the directions and served in over egg noodles with lots of the buttery sauce.  It was extremely good!  Michael couldn't get enough.  This will be a regular at our house!

Cinnamon Flop Brunch Cake #10

Yet another recipe from Kittencal.  This one like most of her others that I make came from food.com. I've included Kittencal's comments because they are always full of helpful hints.  I usually try to incorporate these into the recipe, but there were just too many this time.

The case:
Kittencal's Comments
"Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated"

Ingredients
2 cups all-purpose flour
1 1/4 cups sugar ( add in more for a sweeter taste)
1 1/4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg

TOPPING
1/2 cup brown sugar ( can use more or less)
1 -2 teaspoon cinnamon
1/4 cup melted butter
chopped walnuts (optional) or pecans (optional)

Directions
1. Set oven to 350 degrees F.
2. Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
3. In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4. Pour into prepared baking pan/s.
5. Generously spread brown sugar and cinnamon on top.
6. If desired sprinkle chopped walnuts or pecans over top.
7. Drizzle melted butter over top.
8. Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

Icing:
Ingredients
2 cups powdered sugar, sifted ( please sift to remove any small lumps)
1/4 cup whipping cream ( any amount to desired texture start with 1/4 cup, or use 18% table cream)
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract

Directions
Whisk all ingredients in a bowl adding whipping cream until desired texture is achieved (do not make it to thin, or it won't stick on cakes!).

The ruling:
Just go ahead and throw all these ingredients together and make this.  And pour yourself a huge glass of milk!  This is simply delicious!  I love, love, love sweet cinnamon brunch dishes, and this is one of the best I've had!  It took me more than 5 minutes to make including prep, but these are ingredients I always have on hand- and it's all from scratch!  The only change I made was to the icing, I used milk instead of whipping cream.

Kittencal's Chicken Crescent Roll Casserole #3

If you're familiar with Food.com, formally RecipeZaar, you have probably seen and maybe even tried some of Kittencal's recipes.  She also has a blog with even more recipes.  Her recipes are consistently some of the highest rated on Food.com.  I have at least a dozen saved in my recipe box and I am just finally getting around to making one. 

The case:

Ingredients
Sauce:

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) cans cream of chicken soup, undiluted 
• 3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese ( or any cheese of choice) 
• 1/2 cup 18% table cream ( or use whipping cream)

Filling:

• 4 ounces cream cheese ( very soft)
• 4 tablespoons butter ( very soft but not melted) 
• 1/2-1 teaspoon garlic powder (optional) 
• 1/3 cup onions, finely chopped ( can use green onions) 
• 2 large cooked chicken breasts, finely chopped ( or use about 2 cups, can use cooked turkey) 
• 1/2-3/4 cup finely grated cheddar cheese 
• 1/2 teaspoon seasoning salt ( or use 1/2 teaspoon white salt or to taste) 
• 1/2 teaspoon ground black pepper ( or to taste) 
• 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream 
• 1 -2 cup grated cheddar cheese ( for topping)

Directions

1. Set oven to 350°F.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.

8. Unroll the crescent rolls.
9. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
10. Drizzle a small amount of soup mixture on the bottom of the dish.
11. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
12. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 
13. Bake for about 30 minutes. 

The ruling:

I pretty much made these exactly as directed, omitting the onion.  I completely forgot to add salt and pepper, but needless to say these chicken packets were delicious!  There are so many things you could add to this mixture.  Next time I'm going to try some with diced tomatoes or maybe even Rotal!