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      Friday, March 15, 2013

05:21 PM - 03/15/2013

The topic: I really like to cook….


We're already done with dinner, dishes are done and in the drainer.

Tonight we had oven fried chicken, mashed potatoes, brussel sprouts and gravy. For dessert, I made the cinnamon bundt cake I tried earlier. Only this time I added more cinnamon sugar between the two layers, so it's way more cinnamony.

For the chicken, I use the stuff they sell at CostCo. Boneless, skinless chicken breasts. I thaw two of them and cut them in half. Then I pat them dry and dredge them in a seasoned flour mixture. I use paprika, poultry seasoning, pepper and onion powder. While I'm doing this I have a pan in the oven (400°) with a stick of butter melting in it. When the chicken is coated, I place it in the pan with the melted butter, put it back in the oven, cook for thirty minutes, take it out and turn it over and cook an additional thirty minutes. I know that's a long time, but I always cook my chicken longer than the original recipe calls for, none of this "it's done when the juices are no longer pink" for us. I like it falling apart tender.

The potatoes are made with Smart Balance spread and sour cream. The sour cream offsets the healthfulness of the Smart Balance. *lol*

I hadn't made Brussels sprouts in years, I got a bag of them at CostCo a couple of weeks ago and kept threatening Brian with them. He didn't remember liking them so it was interesting to see his reaction. I boiled them in water until soft, then drained them and added Smart Balance. He liked them, looks like I've got another green veggie.

Over the top I spooned on McCormick country gravy. I usually use their poultry gravy, but I ran out and stupid ass CostCo buyers believe that gravy is seasonal! Stupid.

Here's the bundt cake recipe; I doubled up on the cinnamon sugar, I had a small slice, it's really good, I like it with more of the sweet in the middle:

Cinnamon Swirl Bundt Cake (allrecipes.com)


1 cup sour cream

3/4 cup butter

1 1/2 cups white sugar

2 1/2 cups all-purpose flour

1/2 cup chopped walnuts

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

3 eggs

1 tablespoon ground cinnamon

1/4 cup white sugar


1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch bundt pan.

2. Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.

3. Mix the remaining 1/4 cup of white sugar with the cinnamon.

4. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.

5. Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.

lisaviolet's avatar

I wanted to add that in the cake recipe I made here, I used butter. The first time I made it I used butter flavored Crisco shortening. I have to say that the Crisco made a moister cake than the butter, a cake that stayed moist. It quickly dried out with the butter.

Posted by lisaviolet @ Wednesday, March 20, 2013 - 4:52:52 PM

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lisaviolet is sixty something, married with no kids, takes care of lots of cats, likes taking photographs, loves Southern California weather and spends altogether too much time avoiding her responsibilities.

In her spare time, she makes pretty things to sell in her store.

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