the scoop

"We are what we repeatedly do. Excellence, then, is not an act, but a habit." ~Aristotle

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Baked Almond Chicken -hands down the family's favorite meal.  My daughter literally licks the plate.  I like to serve this with peas, and I usually toss them in to cook with the noodles.  You can use less chicken but I would keep the spice amounts the same.  Also, I have done it with chunks or whole chicken breasts... both is fine (just more cutting for kiddos if you leave 'em)

½ C flour
1/3 C butter + 1 Tbs divided
1 tsp celery salt
1 tsp paprika
½ tsp salt
½ tsp curry powder
½ tsp dried oregano
¼ tsp pepper
6 boneless chicken breast halves
1 ½ C whipping cream
1/3 C dry bread crumbs
¾ C sliced, toasted almonds
(egg noodles/pasta)
Grease shallow 3 qt baking dish.  Melt 1/3 C butter, add seasonings.  Coat chicken in flour, then spice mixture.  Arrange in baking dish.  Pour cream around chicken.  Bake uncovered @ 350 for 45 minutes.  Combine bread crumbs & tbs butter.  Sprinkle over chicken, top with almonds.  Bake 5-8 min/golden brown*.  Serve over pasta.  *or just put them on at the start :)


Brussels Sprouts in Maple Butter Sauce - my children LOVE these and REQUEST them.  Honest.

2 cups sprouts, cleaned, quartered
2 TBS butter
4 TBS chicken broth
1 TBS maple syrup
1 clove garlic, minced
s&p to taste

In a sauce pan on high heat, melt the butter into the chicken broth with the maple syrup.  Add all other ingredients, coat sprouts well.  Cook for 5-7 min on high heat, stirring constantly, or until the sprouts are tender.