If you love blueberries and are a fan of biscuits, these are for you! WHY WE LOVE THIS RECIPE We are a big fan of butter swim biscuits because they are so easy to make. You dont have to roll them out or cut them out! These are the perfect way to start the day...

This vintage recipe for Hot Buttered Cheerios also known as fried cheerios is a keeper. WHY WE LOVE THIS RECIPE We read that this recipe was popular in the 70s and 80s, so we had to try it immediately! You know how we love old recipes. We tried this one and all agreed.. its a...

This old-fashioned recipe is one your Grandmother may have made! If you love old-fashioned recipes, you will definitely want to check out our Old Fashioned Banana Pudding. Its one of our most popular recipes. WHY WE LOVE THIS RECIPE We love this recipe because it goes way back in our family. Its a recipe our...

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When life gets busy, this is a great go-to recipe that will save you lots of time! Texas Toast Pizzas are so easy to make and super versatile! WHY WE LOVE THIS RECIPE We love easy recipes that are versatile and loaded with flavor and this one checks all the boxes. Its simple to grab...

Creamy Chicken Florentine made with tender chicken cutlets, spinach, and a garlic cream sauce. A quick one pan dinner ready in 30 minutes.A FAST, FLAVOR PACKED DINNERI love little dinners like this that look special and a little fancy but really are incredibly simple and fairly quick to make. This Chicken Florentine recipe is one of those dishes! Tender, seasoned chicken with spinach and garlic cream sauce, makes for the perfect dinner. The sauce is ridiculously good! Its one of my favorites to make a double batch of the sauce when I want to serve with pasta!FREQUENTLY ASKED QUESTIONS:Why is it called Chicken Florentine? I love a good food history lesson! It is named after Florence, Italy. Apparently an Italian noble woman from Florence (Catherine de Medici) popularized spinach dishes in the Italian court during her time there. So basically, Florentine is a dish that has spinach added. (mainly in chicken, fish or eggs.) Can I double the sauce? Absolutely! In fact, if you are a big sauce person, I would definitely double to take advantage of this delicious creamy sauce! What to serve with Chicken Florentine? This dish goes great with pasta, rice, Mashed Potatoes, or roasted vegetables. I served it with some steamed broccoli when I took these photos. Add a big green salad and some Dinner Rolls, Garlic Bread or Butter Dip Biscuits to finish it off. What else can I add to this? You can add sun-dried tomatoes, mushrooms, or peas. Is this chicken dish spicy? You can omit the red pepper flakes, but it only gives a little flavor of heat that is not overpowering or makes the dish hot.But if you are worried about spiciness, just leave them out. Whats the best way to store leftovers? You can keep this in the fridge for up to 3 days. You can reheat this on the stovetop or in the microwave. Dont overheat the chicken, as it will get very tough and the sauce will separate. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)all-purpose flour You can use any flour of your choice, such as rice flour, gluten-free flour, or wheat flour. I havent personally tested these substitutions, so it may take some trial and error.large chicken breasts cut in half lengthwise to make chicken cutlets. You could even use boneless chicken thighs, but pound them thin first. Just make sure the chicken reaches an internal temperature of 165F. Some grocery stores sell thin cut chicken breasts and you could use those instead (youll need 4).garlic powder and onion powder I keep the seasoning pretty simple here. Feel free to add any seasoning you prefer. I think lemon pepper would be nice.oil I suggest using avocado or vegetable or canola oil. Avocado oil can withstand very high heat without breaking down. List olive oil would even work.butter it wont matter if you use salted or unsalted butter. Use whichever you prefer. garlic I find freshly minced garlic brings the most flavor (especially for a garlic lover like me, the jarred stuff doesnt even come close to the same flavor) but you could use the jarred stuff in a pinch or if you prefer that taste.dry white wine you can just use more chicken broth if youre concerned about using white wine but white wine is a traditional flavor in Chicken Florentine, most folks have no idea it is in there when they eat it because it does not taste like alcohol.low-sodium chicken broth if you have any concern of this being too salty or need to watch your sodium intake, I always suggest opting for a low sodium version, or using some Homemade Chicken Broth where you know all the quantities and ingredients already. Remember you can always add in salt later if needed. heavy whipping cream I use full-fat heavy cream because it makes the sauce extra creamy. I would not use regular milk as the sauce just wont get as rich as its supposed to. It wont have the right flavor. Some folks substitute evaporated milk for heavy cream in many recipes but I have not tried that.freshly grated parmesan cheese Parmesan cheese adds just a bit of flavor and saltiness to the chicken. Italian seasoning If you dont have Italian seasoning, you can use a mix of thyme, oregano, basil, and rosemary. I have a Homemade Italian Seasoning recipe if you prefer.red pepper flakes an optional ingredient to bring a little heat. This is my favorite addition, but you can use cayenne pepper if you want more heat. You can also omit it altogether.fresh baby spinach You can swap the spinach for kale or arugula if you prefer. If you dont like spinach, you can leave it out, but then it really wouldnt be Chicken Florentine without it.HOW TO MAKE CHICKEN FLORENTINE:To a bowl, add the flour. Set aside.Season both sides of your chicken breasts with garlic powder, onion powder, salt, and pepper.Coat the chicken with the flour mixture. Set aside.To a skillet over medium heat, add 1 Tablespoon of oil and butter. Once butter is melted and the skillet is hot, add chicken.Cook each side of the chicken for 4-5 minutes or until each side is golden brown. You can add the remainder of the oil if it is needed. Transfer the chicken to a plate.To the skillet, add the minced garlic. Stir for 1 minute.To the skillet, add the white wine and broth. Stir for 3-5 minutes or until the liquid is slightly reduced.To the skillet, add the heavy whipping cream, 1/8 cup Parmesan cheese, Italian seasoning, and red pepper flakes. Stir for 3-5 minutes or until thicker.Taste to see if more salt and pepper are needed.Add the spinach. Stir until the spinach is coated in the sauce.Transfer the chicken back to the skillet. Stir the spinach around for 3-5 minutes or until the spinach is wilted and the chicken is fully cooked to an internal temperature of 165F degrees.Top with Parmesan cheese.I also like to top the dish with more black pepper and red pepper flakes.CRAVING MORE RECIPES?Creamy Lemon Garlic ChickenSheet Pan Creamy Garlic ChickenCreamy Garlic ChickenMarry Me ChickenParmesan Chicken with Creamy Bacon Sauce PrintChicken FlorentineTender, seasoned chicken cutlets smothered in a a creamy, garlic, spinach sauce.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutesServings 4Calories 533kcalAuthor Brandie SkibinskiIngredients cup all-purpose flour2 large chicken breasts, cut in half lengthwise (you'll end up with 4 thin chicken breasts) teaspoon garlic powder teaspoon onion powder teaspoon kosher salt teaspoon black pepper1-2 Tablespoons oil (avocado or light olive oil)1 Tablespoon butter (salted or unsalted)3 cloves garlic, minced minced cup dry white wine (can use chicken broth) cup low-sodium chicken broth1 cup heavy whipping cream cup freshly grated parmesan cheese (divided use) teaspoon Italian seasoning teaspoon red pepper flakes (optional)2 cups fresh baby spinachInstructionsTo a bowl, add 1/2 cup all-purpose flour. Set aside.In a small bowl, combine 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Season both sides of the 4 thin cut chicken breasts with seasoning mixture.Then coat each chicken cutlet with the flour mixture. Set aside on a plate. To a skillet over medium heat, add 1 Tablespoon oil and 1 Tablespoon butter. Once butter is melted and the skillet is hot, add chicken. Cook each side of the chicken for 4-5 minutes or until each side is golden brown. You can add the remainder of the oil if it is needed.Transfer the chicken to a plate.To the skillet, add 3 cloves garlic, minced. Stir for 1 minute (or until fragrant.) To the skillet (over medium heat), add 1/2 cup dry white wine and 1/4 cup low-sodium chicken broth. Stir for about 5 minutes or until the liquid is slightly reduced. Add in 1 cup heavy whipping cream, 1/2 cup freshly grated parmesan cheese, 1/4 teaspoon Italian seasoning and 1/8 teaspoon red pepper flakes (if using). Stir for 3-5 minutes or until thicker Carefully taste to see if more salt and pepper are needed. Add in 2 cups fresh baby spinach. Stir until the spinach is coated in the sauce. Transfer the chicken back to the skillet. Stir the spinach around for 3-5 minutes or until the spinach is wilted and the chicken is fully cooked to an internal temperature of 165F degrees. Spoon the cream sauce over the chicken then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can double the cream sauce ingredients if you like a lot of sauce. Just make sure the skillet you are using is large enough to hold the extra sauce.NutritionCalories: 533kcal | Carbohydrates: 18g | Protein: 32g | Fat: 35g | Sodium: 554mg | Fiber: 1g | Sugar: 2g

Marry Me Chicken Orzo is a super fast, creamy, one-pan meal with so much flavor. Everything cooks together in one skillet for easy cleanup too!A 25-MINUTE DINNER RECIPEI have been having a lot of fun creating different versions of the classic Marry Me Chicken! It takes all those same flavors: seasoned chicken, heavy cream and sun-dried tomatoes and combines them with orzo pasta for a filling but easy meal! It looks like you put a lot of work into it but it is truly a simple one pan meal. This one really is a winner winner, chicken dinner!FREQUENTLY ASKED QUESTIONS:What to serve with Marry Me Chicken Orzo? Serve with a crusty bread, Dinner Rolls, and a side salad, if desired. I think it would be good with Garlic Bread as well. This is a true whole meal in itself though. Or try some steamed veggies. Can I change up the flavors? For a more forward tomato taste, add 1 Tablespoon of tomato paste when adding the broth.To add a little spice, you can add some red pepper flakes.Bulk this out more by adding some veggies likemushrooms, bell peppers, or zucchini. Can I change out the orzo? Yes! In fact, I love this recipe so much, Ive made it with a few other variations already. You can make Marry Me Chicken Gnocchi, Marry Me Chicken and Rice, and my Marry Me Chicken Pasta. This flavor is soooo good, its so easy to change it up and enjoy it a variety of ways. How to store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Can I freeze this? This dish does not freeze well because of the heavy cream (the sauce can separate when thawing then reheating). INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)chicken breasts cut into bite-sized cubes. You could use chicken thighs instead. garlic powder this is to season the chicken. It will have a slight garlic flavor along with the additional garlic were adding to the sauce.oil from the sun-dried tomatoes jar I use this to cook the chicken in. I experimented with this recipe by using it to cook the chicken in and we ended up really enjoying the light additional flavor it gives the chicken. I had not done that before but I think it is a great way to make use of the oil!garlic I really love fresh garlic for this. I think it gives you the best flavor but if time is an issue then you can certainly use the jarred stuff.sun-dried tomatoes I prefer using chopped sun-dried tomatoes as opposed to whole because theyre typically smaller and more tender. Its one of the key ingredients to any Marry Me Chicken recipe. If yours are kinda large, then I would suggest chopping them up a bit.Italian seasoningpaprikalow-sodium chicken broth If you use anything but low-sodium chicken broth, leave out the salt until you taste the dish to ensure it wont be too salty. You can use your Homemade Chicken Broth where you would know exactly what youre using ingredient wise too. Vegetable broth is another option if youre in a pinch. Use bone broth instead of regular broth to add more protein in this dish.orzo pasta this works best with this smaller pasta. A larger pasta noodle might need additional liquid. If you want to use a larger pasta, try my recipe for Marry Me Chicken Pasta as that one was created for a larger pasta shape. heavy cream it really needs to be heavy cream. That is an essential ingredient in marry me chicken. Some people have told me they have used evaporated milk in place of the heavy cream but I havent personally tried that. packed baby spinach If you want smaller pieces of spinach, you can chop it into smaller pieces after measuring it.parmesan cheese freshly grated or shredded works best to use as a garnish as it melts nicely, but if in pinch, you could use the green bottle stuff.HOW TO MAKE MARRY ME CHICKEN ORZO:In a mixing bowl add the cubed chicken. Sprinkle the salt, pepper, and garlic powder over the top. Toss to combine.In a large skillet set over medium-heat add the oil. Once hot add the chicken pieces and cook for 3-4 minutes, it wont be cooked through.Add the garlic, sundried tomatoes, Italian seasoning, paprika, salt, and pepper. Cook for an additional 3-4 minutes. Add the broth and orzo and stir. Bring the mixture to a boil, reduce the heat to a gentle simmer, cover and cook for 10-13 minutes. Stir every few minutes to make sure the orzo doesnt stick or burn on the bottom of the pan. Once the orzo is tender, add the cream, spinach, and parmesan cheese. Stir and let sit until the spinach is a little wilted. Remove from the heat and sprinkle with more parmesan to garnish. Serve hot.CRAVING MORE RECIPES?Marry Me Chicken and RiceCrock Pot Marry Me ChickenCrock Pot Marry Me Chicken SoupMarry Me Chicken GnocchiMarry Me Chicken Pasta PrintMarry Me Chicken OrzoAll the classic flavors of Marry Me Chicken with tender orzo. Course Dinner, Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 20 minutes minutesTotal Time 25 minutes minutesServings 6Calories 377kcalAuthor Brandie SkibinskiIngredientsChicken1.5 pounds chicken breasts, cut into bite-sized pieces (can use thighs or tenders) teaspoon salt teaspoon pepper teaspoon garlic powderOrzo2 Tablespoons oil from the sun-dried tomatoes jar cup sun-dried tomatoes (oil drained and reserved can chop[ them up if large)2 teaspoons Italian seasoning1 teaspoon paprika teaspoon salt teaspoon pepper3 cloves garlic, minced2 cups low-sodium chicken broth1 cup orzo pasta (measured uncooked) cup heavy cream2 cups packed baby spinach cup freshly grated or shredded parmesan cheese (plus more for garnish)InstructionsIn a bowl add 1.5 pounds chicken breasts, cut into bite-sized pieces. Sprinkle teaspoon salt. teaspoon pepper and teaspoon garlic powder over the top. Toss to combine. In a large skillet set over medium-heat add 2 Tablespoons oil from the sun-dried tomatoes jar. Once hot add the chicken pieces and cook for 3-4 minutes, it wont be cooked through. Add the garlic, cup sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon paprika, teaspoon salt and teaspoon pepper. Stir and cook for an additional 3-4 minutes. Then add in 3 cloves garlic, minced and cook just until fragrant (about 30 seconds.) Add 2 cups low-sodium chicken broth and 1 cup orzo pasta and stir. Bring the mixture to a boil, reduce the heat to a gentle simmer, cover and cook for 10-13 minutes. Stir every few minutes to make sure the orzo doesnt stick or burn to the the bottom of the pan. Once the orzo is tender, add cup heavy cream, 2 cups packed baby spinach and cup freshly grated or shredded parmesan cheese. Stir and let sit until the spinach is a little wilted. Remove from the heat and sprinkle with a little more grated parmesan to garnish. Then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 377kcal | Carbohydrates: 26g | Protein: 34g | Fat: 15g | Sodium: 640mg | Fiber: 2g | Sugar: 2g

These quick and simple Southern Cheese Straws are a classic, crisp, buttery, and cheese snack or appetizer you can whip up in only 30 minutes. No piping bag needed!A CLASSIC, CHEESY SNACKThese Southern Cheese Straws are an easy snack or appetizer and theyre full of flavor. The great thing about this recipe is that theyre easier to make than the traditional, classic cheese straws. Traditionally, you make these using a piping bag, but with my recipe, theres no piping bag needed! Plus, these make a great host/hostess gift to give to friends and family!FREQUENTLY ASKED QUESTIONS:How do I serve these? They dont need to be served with anything. They are perfect as-is! But you could serve them with some Pepper Jelly, or add them to your charcuterie boards for a little twist. What do I do if the dough is too soft? If dough feels too soft to roll, chill for 10-15 minutes. How long do you bake Cheese Straws? Bake until just golden; over baking them can make them too dark and bitter. Can I still use a piping bag with this recipe? I dont recommend it with this recipe. I specifically created this recipe to work without a piping bag so it is a thicker dough that you would have trouble getting through a piping bag. Any tips for giving these as edible gifts? Line tins or jars with parchment or wax paper and cover cheese straws, or package in clear cellophane bags tied with holiday ribbon and a gift tag with storage instructions. How to store leftover Southern Cheese Straws? The Cheese Straws that you make should be stored in an airtight container for up to 1 week. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)freshly grated sharp cheddar cheese Freshly grated cheese works best with these. I am always fine use pre-shredded cheese for most recipes but with this one, the cheese is the star of the show and it really turns out best with freshly shredded.unsalted butter You can use these Tips to Soften Butter Fast if needed. If you use salted butter, just cut back the amount of salt added later to teaspoon. I dont think there is much salt in salted butter. Personally, I just use salted butter and add some salt since there is such a small amount actually in the butter. But I know some people are more sensitive to it than I am, so thats why I suggested cutting it back if you are. You can NOT use margarine in place of butter. This recipe will not turn out properly if you make that mistake.all-purpose floursmoked paprika or you could use regular paprika. The smoked flavor just adds a nice touch to the usual cheese straw flavor.cayenne pepper this is optional and you can adjust the amount that you use to suit your taste. For spicier straws, increase cayenne to tsp or leave it out altogether.water as much needed to form dough. Please use my photos below to get an idea of how the dough should look. This is actually a really forgiving recipe.HOW TO MAKE SOUTHERN CHEESE STRAWS:Preheat oven to 350F . Line 2 baking sheets with parchment paper. In a large bowl, beat together grated cheddar and softened butter with an electric mixer until smooth and well combined.Add flour, salt, paprika, and cayenne. Mix until crumbly.Add water, 1 tablespoon at a time, just until the dough holds together. Dough should be firm but pliable.Roll dough into a rectangle about 612 inches and -inch thick (traditional Southern style) (traditional Southern style) on a lightly floured surface. Use a bench scraper, sharp knife, or pizza cutter to cut strips about -inch wide and 6 inches long.Cut each strip in half to make 3-inch straws. This should yield about 48 straws (4 dozen) from one batch.Drag the tines of a fork lightly down each strip to imprint ridges. This not only gives the straws a traditional look but also helps them bake up extra crispy. Transfer cheese straws to the prepared baking sheets, spacing them slightly apart.Bake on the middle rack, one sheet at a time, for about 1214 minutes, until golden at the edges. Cool on a wire rack. Once fully cooled, store in an airtight container for up to 1 week.CRAVING MORE RECIPES?Pimento CheeseCarrot Raisin SaladCorn FrittersSouthern Fried ApplesMississippi Sin Dip PrintSouthern Cheese StrawsA salty and savory snack that would make a great gift as well. Course Appetizer, SnackCuisine AmericanPrep Time 15 minutes minutesCook Time 14 minutes minutesTotal Time 29 minutes minutesServings 48Calories 50kcalAuthor Brandie SkibinskiIngredients2 cups freshly grated sharp cheddar cheese cup (1 stick) unsalted butter, softened1 cups all-purpose flour teaspoon salt teaspoon smoked paprika (or regular paprika) teaspoon cayenne pepper (optional, adjust to taste)2-3 Tablespoons water (as needed to form dough)InstructionsPreheat oven to 350F. Line 2 baking sheets with parchment paper.In a large bowl, beat together 2 cups freshly grated sharp cheddar cheese and cup (1 stick) unsalted butter, softened with an electric mixer until smooth and well combined.NOTE: This is easiest with an electric hand mixer but you can do it by hand. You'll just need a bit of elbow grease. Add 1 cups all-purpose flour, teaspoon salt, teaspoon smoked paprika and teaspoon cayenne pepper (if using). Mix until crumbly. Add water, 1 Tablespoon at a time, just until the dough holds together. Dough should be firm but pliable. Roll dough into a rectangle about 612 inches and -inch thick (traditional Southern style) (traditional Southern style) on a lightly floured surface. Use a bench scraper, sharp knife, or pizza cutter to cut strips about -inch wide and 6 inches long. Cut each strip in half to make 3-inch straws. This should yield about 48 straws (4 dozen) from one batch. Drag the tines of a fork lightly down each strip to imprint ridges. This not only gives the straws a traditional look but also helps them bake up extra crispy. Transfer cheese straws to the prepared baking sheets, spacing them slightly apart. Bake on the middle rack, one sheet at a time, for about 1214 minutes, until golden at the edges. Cool on a wire rack. Once fully cooled, store in an airtight container for up to 1 week. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 50kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Sodium: 55mg | Fiber: 0.1g | Sugar: 0.03g

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