Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the BHG.com archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!
I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.
Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?
Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!
Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.
Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.
Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!
These Lemon Raspberry Bars have a small back story. It starts with me being terribly sick of winter. I live in Chicago, and because it was 1 degree yesterday I truly need some sunshine in my life. I have been complaining quite a bit on my blog about this, and my desire to move to the West Coast for constant sun is growing everyday. Yellow always tends to brighten my mood, and anything with lemon brings a smile to my face (and makes me pucker like none other- that rhymed!).
I searched BHG’s site for a recipe that could lift my downtrodden winter spirits and stumbled on this recipe for Raspberry Bars; I was hooked. I adore raspberries. They are tart yet sweet, and perfectly juicy. Paired with lemon, they are irresistible.
These bars have three distinct layers of flavor: a delicious crust, raspberry jam filling and a fresh raspberry and lemon cream cheese topping that is baked like cheesecake. When the three layers come together, there is an explosion of flavor in your mouth that makes you happy dance immediately.
I only made a few slight changes to this recipe:
- I doubled the amount of raspberry jam on the crust. I really wanted the raspberry flavor to be distinct.
- I used all cream cheese instead of adding in the goat cheese.
- I halved the recipe which my waist line thanked me for.
- I used lemon oil in place of lemon peel. I recently discovered lemon oil, which gives the strong flavor of lemon without all the grating. It is much stronger than extract so don’t try to use it as a substitute. It’s a great time saver for me that I am loving more everyday.
These bars are absolutely fantastic. I ate quite a few, and even ignored the falling snow and decreased temperatures right outside my window for a while.
Happy Spring from the Better Homes and Gardens offices! Everyone here is thrilled to finally see flowers blooming in our test gardens and feel like we can finally shed our winter coats. I’m sharing some of my favorite springtime recipes from our community of bloggers this week. Give them a try and let me know what you think!
Grace Wenzel, Social Media Editorial Assistant
Happy Friday from a sunshiny Better Homes and Gardens headquarters! Spring fever has swept through the office and we are thrilled to see that our blogger friends feel the same way. Enjoy these great spring recipes!
I’ve always joked that instead of a wedding cake I’ll have a wedding pie, so I’m always open to new pie recipes. Crazy for Crust brings bright, sunny flavor with this Lime Curd Pie recipe.
Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your best recipes! We can’t wait to see!
Grace Wenzel, Social Media Editorial Assistant
Hi everyone, I’m Jocelyn, the blogger, recipe developer and photographer at Grandbaby Cakes! I am so honored to guest blog for BHG’s Delish Dish today! If there was any magazine that was front and center in my home growing up, it was definitely Better Homes and Gardens. I’ve got a great Strawberry Shortcake Tiramisu to share!
On Grandbaby Cakes, I love sharing unique twists on traditional recipes that have been passed down from my grandmother. One of my Big Mama’s (grandmother) vintage recipes I simply adored indulging in was strawberry shortcake. In fact, I celebrate my birthday each year with one. When spring finally surfaces and gorgeous bright berries are in season, I get excited to make one of my own from scratch.
For this post, I knew I wanted to update this classic universally loved dessert, and when I saw this wonderful tiramisu recipe in the BHG recipe archives, I was sold. I am the biggest fan of tiramisu. Since my trip to Italy last year, I have tried recreating this dessert in every way possible on my blog. From banana pudding tiramisu to even cookie dough tiramisu, I have tried it all but I knew a Spring remix was just what the doctor ordered to take this dish over the edge. Strawberry shortcake tiramisu is perfect for Easter, spring entertaining or your last course for any Sunday dinner.
The original BHG version was already such a wonderful recipe so I didn’t have to make many changes to create the impact I wanted.
- I replaced the original angel food cake with ladyfingers to provide more of a classic tiramisu taste.
- I added two teaspoons of seedless strawberry jam and a couple drops of red food coloring to the cream cheese mixture. It turned this super cute pink color and the jam added just the perfect hint of additional strawberry flavor I needed.
- I also omitted the sour cream from the remaining whipped cream. I wanted the whipped cream to shine when paired with the fresh strawberry slices mascerated in a couple of tablespoons of granulated sugar and lime juice.
After 12 long and patient hours, I finally had my first bite.
And then my second…. and third.
Honestly, it took a lot for me to walk away from another slice of this at 9 in the morning. I have never had such a delightful tiramisu, and the nostalgia of my childhood came flooding back. This dessert is a great reminder of the vintage strawberry shortcake recipe I enjoyed as a kid but with an adult flair. I have no doubt that this dessert would become a favorite of yours as well.
To see the full recipe and instructions, click HERE! Happy Baking!
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Well, hello there! Georgia from The Comfort of Cooking here to bring you a fresh, delicious weeknight-friendly spin on traditional pizzas with pita bread, tomatoes, olives and parsley. Pile those all on top of a quick ‘n easy homemade meat sauce, feta and mozzarella, and dinner is served! Doesn’t feta just make it bettah?
Anyway, onto the good stuff…
In my house, we’re always looking for light and easy recipes to carry us throughout the week. The criteria? Big flavor, but no fuss and no big messes to clean up. Enter these Greek Pita Pizzas from BHG’s archive of delicious recipes!
These pita pizzas were fabulous – packed with fresh Mediterranean flavors, simple to make, and so darn pretty to look at. They were just the easy, healthy dose of color and flavor we’ve been needing to add to our dinnertime routine!
What I love about this recipe is how adaptable it is, too! For the sauce, you can use whatever ground meat you like (including lamb, turkey, chicken, or even Italian sausage), or just omit it altogether for veggie-friendly pizzas. And, if you’re really pressed for time, just use a store bought pizza sauce as your base.
If you ask me, though, the sauce really makes these scrumptious pizzas worthwhile! Don’t even get me started on the aroma as it bubbles on the stovetop. Pure comfort.
For weeknights that call for fast, fresh and easy, a batch of Greek Pita Pizzas is the perfect choice. I can’t wait to have friends over for dinner on our deck this spring, where I’ll serve up these pizzas! With a big green salad and a glass of chilled white wine, these would make such an ideal al fresco meal. Even if you’re dining indoors, these colorful and delicious pizzas can’t help giving you that sunshine-y feeling!
Grab yourself some pitas, fresh veggies, cheese and olives, and give these pita pizzas a go this weekend. I know you’ll absolutely love them – we sure did!