We used to have so many problems baking, grilling, and slow cooking chicken breasts. It would always turn out dry and tough. Here are some tips that I have found help me get moist and tender chicken!
Pound the chicken so that it cooks even. I use a gallon bag and a rolling pin.
Marinade or season the chicken. I try to let it sit at least 30 minutes. (My favorite easy way is just olive oil and a dry rub.)
I usually cook it at about 400 degrees in the oven. I have found I can cook the chicken at slightly lower or higher temperatures and as long as I remove it when the chicken reaches an internal temperature of 165 degrees it is still moist and tender. I would say follow what the recipe says for cooking temperature. On the grill, I generally am at medium low heat.
I can remove it exactly at 165 degrees because I am constantly monitoring the internal temperature of the chicken with the Weber iGrill. This little handy tool is a game changer for getting perfect chicken (or any meat). I don’t have to guess and keep checking if the chicken is done. It alerts me on my phone or I can just look at the screen of the device! (If you are grilling you still need to make sure it isn’t on fire or getting burnt). I use it for grilling, baking, and even slow cooking in the crockpot!
Make sure you insert the probes into the thickest part of the chicken breasts. Also it needs to be in the center of the thick part. I like to insert the probe parallel to the chicken (not up and down). You can use up to four probes at a time.
Once the chicken reaches temperature, remove it from the oven, grill, or crockpot, and let it rest covered for 5 minutes! I just put it on a plate and cover it with foil. Do not skip this step even though I know you want to dig in!
A balanced diet has room for a cookie… or two if you want. A healthy, happy, balanced life includes foods that you love. This recipe is one that my Grandma would make, my mom makes, and now I do. I am not really sure where it is from, but it is a tradition to make them every year!
These are my favorite cookies. So much so that I ate too many of them and got sick when I was younger. I wouldn’t eat them for years and years after that. Until one year, I finally had one again because I remembered them being so good. Since then, I have made and eaten them countless times. They are actually soft sugar cookies if you do not overcook them or add hard sprinkles. (My mom and I argue about sprinkles every year. She likes them, and I don’t!) These cookies have great flavor, and I actually like them with or without the frosting!
Perfectionism and Procrastination
I feel like this post has had to be perfect because I love these cookies, and I do all these little things that I think make them better. That is part of the reason that I have procrastinated on this post. I have felt the need to be perfect and sometimes, that creates procrastination for me. Sometimes, I fear being unable to complete a task perfectly, so I put it off as long as possible. I decided to think about the worst thing that could happen, the best thing that could happen, and the most realistic thing that could happen, and I was able to get past that procrastination.
So here I am writing this post about perfectionism and you thought it was going to be a cookie recipe!
Depends on Size of Shapes! 12-15 Small Round Cookies
Sour Cream Sugar Cookies and Buttercream Frosting
These sour cream sugar cookies are soft and flavorful. Serve them with or without frosting and a glass of milk!
1 hrPrep Time
1 hrCook Time
2 2/3 C. Flour
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt
1/2 C. Shortening
1 C. Sugar
1 t. Vanilla
1/2 C. Sour Cream
---Buttercream Frosting Ingredients----
6 T. Butter
1 lb (about 4 3/4 Cups) Powdered Sugar
1/4 C. Whole Milk or 2%
1 1/2 t. Vanilla
In a medium bowl measure out the Flour, Baking Powder, Baking Soda, and Salt. Stir the dry ingredients.
In a separate bowl, or kitchen aide mixer measure, out the Shortening and Sugar. Mix on high to cream together shortening and sugar.
Add in egg and vanilla. Mix on high until incorporated.
Add about a cup of the dry mixture and mix on low.
Add the sour cream and mix on low/medium.
Add in the rest of the dry mixture and mix on low, then medium, until it is all incorporated. Don't forget to use a spatula to get the sides of the bowl.
CHILL AT LEAST 30 MINUTES and MAKE SURE IT IS CHILLED! (DO NOT SKIP!)
Roll out a small amount of dough at a time on parchment paper, keeping the rest chilled. Roll out to 1/8 - 1/4 inch thickness. You can use a little bit of flour on the parchment paper if needed, but keep it to a minimum. Use lightly floured cutters to cut out shapes. I think round cookies always cook the best, but others shapes will work too. Just make sure each batch has the same size of cookie for best results.
Bake on a stone on the parchment paper at 425 degrees for 5 to 8 minutes. ( You can use a greased cookie sheet as well. DO NOT OVERCOOK! (I actually roll out the dough on the parchment paper, cut shapes, peel excess dough, and slide the parchment paper with the cookies on it onto the stone, so I don't have to pick up the cookies and chance messing up the shapes.)
Let cookies cool completely.
Beat Butter until smooth.
Add Vanilla and about 1/2 the Powdered Sugar and beat on low.
Add Milk continuing to beat on low.
Add the the rest of the powdered sugar slowly and beat on low.
Make sure to scrape the sides, and beat on high to mix completely.
Add food coloring if desired.
Frost the cookies and serve! Best when eaten within a few days. OR you can store in an air-tight container in the freezer until you are ready to serve them. (I freeze the cookies without frosting them. Then frost the cookies a few hours or a day before I need to serve them.)
Best when served with milk!
Use Them For Any Occasion
So this post may not be all that I want it to be or include all my tips and the best pictures possible, but I was able to get it down in time for you to make some cookies for Christmas or for anytime you choose. I have used them for several occasions. I hope they turn out really good for you and if you have any questions please ask!
I wanted pizza, but chicken needed to be used so I just combined the ideas. This is easy dinner idea with not much cleanup. You could probably put on veggie toppings or just make it cheese. I had bought pepperonis so that is just what I used!
I am not very good about measuring ingredients because a lot of meals I just kind of throw together. The great thing about it is that they can be adapted a little bit if you need a little more or a little less servings. I cook for two usually so I don’t want a bunch of leftovers that we get tired of eating. You can also use more or less of ingredients you want or don’t want.
Preheat the oven to 375 degrees.
I just tenderized the chicken breast by using a meat mallet. Don’t skip this step. The chicken bakes even this way. Then I put them in a 9×13 pan with foil on the bottom. I always cover the pan first… so much easier to clean.
I sprinkled the chicken with basil, oregano and garlic powder. Then I put a 14 oz. jar of pizza sauce on top of the chicken. You could make your own sauce, but I wanted something fast and easy!
I added some mozzarella cheese and parmesan cheese on top and put about 6 pepperonis on each chicken breast.
Bake until the chicken reaches temperature. I use an iGrill meat thermometer. This totally changes the cooking game! I don’t have to keep opening the oven and checking it. It did take mine about 25 minutes. It may vary depending on your oven.
Really chicken is so much better if you tenderize it and use an iGrill or something to constantly monitor the temperature!
I think it is important to note that how I plate things for my main pictures isn’t always how I eat them. I still wanted some bread to balance my plate with some grains so I ate about half the chicken breast and toasted some bread to go with it. Just remember pictures aren’t ALWAYS how people eat things. I just think it is important to think about the fact that they eat more, less, or different things depending on what they need or what is available.
I love the tastes of fall. Cinnamon is one of my favorite spices, but I tend to use it a lot more in the fall. These protein bites remind me of one of my favorite kinds of cookie… the oatmeal raisin cookie! They take a lot less work, require no baking, and are healthier!
I just put the ingredients in a bowl. Then I mixed it with my hands ( the easiest way in my opinion). I used a tablespoon to scoop out the mixture and rolled them into balls. I placed them separated out on parchment paper in a 9×13 pan. It made about 15. Then I put them in the fridge for at least an hour. I like to freeze them as well. Then, I just get them out as needed. I usually like to let them thaw a while before eating them though. They are easy to put in lunches and make great snacks!
I love the Chick-Fil-A grilled chicken sandwich, and I love the spicy chicken sandwich. Sometimes, I want the taste of the spicy chicken at home, but I don’t want to go to the work of breading the chicken. In addition, I always seem to want Chick-Fil-A on Sundays…. the day they are closed! This is an easy recipe on a Sunday, or any day, for something quick to put together and not much clean up. I could probably do a more natural seasoning, but I love Cajun and I love Chipotle so I thought why not combine them?! I just covered the chicken in olive oil and sprinkled both seasonings on the chicken breasts. Depending on how many servings you want you can easily adjust the amount of chicken breasts you cook!
I added some on both sides! Here is a picture of them before putting them on the grill!
I highly suggest getting an iGrill. It makes grilling… and baking so much easier! It is such a great kitchen tool and time saver!
This grilled spicy chicken sandwich is so simple. I love Chick-Fil-A's spicy chicken sandwich. Sometimes, I want it grilled, not a breaded version though. This recipe is easy to adjust to how many servings you want too. If you want fewer servings, just grill less chicken breasts!
10 minPrep Time
20 minCook Time
8 Hamburger Buns
4 boneless skinless chicken breasts
2 T. Olive Oil
McKormick Chipotle Seasoning
8 Slices of Pepperjack Cheese (or Monterrey Jack)
Start the grill and keep at medium heat.
Tenderize the chicken with a mallet and beat until they are about the same thickness. Mine were about a half inch think. Pour olive oil over the chicken.
Sprinkle Chipotle seasoning and cajun seasoning on both sides of the chicken.
Grill until it reaches an internal temperature of 165 degrees. I use a Weber iGrill to monitor the temperature and don't even turn the chicken over! Makes it so EASY! (You could also bake at 350 degrees until it reaches temperature, but of course, you won't get the grill taste!)
Add cheese and let rest for 5 minutes.
Cut the chicken breasts in half to make 8 servings.
So I love oatmeal, but I get tired of it the same way. I try to throw in whatever fruit that I bought on sale that week! This week it happened to be cherries! I am slightly obsessed with them, but I usually only buy them in the summer!
I love base recipes because it is an easy way to change up the recipe depending on what you have on hand or what you want. These peanut butter, honey, and oat bites are so easy!
Base: 1 C. Oats, 1/2 C. Peanut Butter, 1/3 C. Honey
THEN ADD 1/4 C. of a Mix In
I chose coconut for these, and they were delicious. There are lots of options such as chocolate chips, raisins, other dried fruit etc. Be creative!
I put the ingredients in a bowl. Then I mixed it with my hands ( the easiest way in my opinion). I used a tablespoon to scoop out the mixture and rolled them into balls. I placed them separated out on parchment paper in a 9×13 pan. It made about 15. Then I put them in the fridge for at least an hour. I like to freeze them as well. Then, I just get them out as needed. I usually like to let them thaw a while before eating them though. They are easy to put in lunches and make great snacks!