BIZZY BAKES

Continuing the theme of using what I have on hand, I made this dish because I had a package of chicken cutlets, in the freezer and mushrooms in the refrigerator.  I bought the mushrooms without a plan, knowing I would adjust my cooking to use them.  Chicken cutlets are usually in the freezer.  I buy a family pack and break it down into several smaller packages with two - three cutlets in each. We used to eat chickens cut into quarters and suddenly our taste changed and we only like the cutlets.  I am not even sure how it happened.  Both ways provide versatility.  I guess the major difference is that the chicken pieces take longer to cook. I have made many changes in what I cook and what we eat since I began blogging.  I use fresh herbs when possible. I try new foods such as kale, leeks and purple sweet potatoes. We cut back on beef. We eat tons more vegetables. I became more aware of how much hubby does not like spice in recipes and d...

  When I heard that Food of the World was featuring French cooking for the month of June, I made a snap decision to join in the fun.   I have always wanted to learn something, anything about the cooking of France but I have never jumped in.  This was my excuse to do something about it and I made this chicken and Lyonnaise Potatoes.  I added a simple spinach dish and we had the most delicious meal. Although, I didn't use Dorie's book, Around My French Table, I did pull it out and checked off a whole bunch of recipes to make.  I would love to join French Fridays with Dorie and I actually did when it first started.  Friday is a difficult day for me to post and I could not get my act together to post at the right time.  Perhaps, I will try again but even if I don't, with the book on my kitchen table, I will make recipes of my own choice and if they are as good as this chicken, I will want to keep going with my jump into French cooking. Hopefully, ...