One kings lane

Wednesday, March 5, 2014

Honey Mustard Chicken

Honey Mustard Chicken -Savvy In The Kitchen

A few years back, I saw an episode of Rachael Ray. She was cooking live, and the audience was cooking along with her. That episode was filmed here in Los Angeles, and had I known where it was to be filmed sooner, I would have definitely went! But I did cook along with the show. 

The recipe was easy, delicious and something that I still cook because my family loves it and on a busy weeknight it cooks up fast and is inexpensive because most of the ingredients, I already have on hand.

I always thought of Honey Mustard as a condiment and not really the main flavor of a meal, so when I made this recipe, I was delighted with the flavor. I could eat this sauce for days! If you just make this sauce on its own, it would be an awesome dipping sauce!

So here is the recipe and I hope you enjoy it as much as I have.


1 1/2 pounds boneless, skinless chicken breast, cut into chunks
Salt and pepper
1 1/2 tablespoons Olive Oil
3 tablespoons butter
2 carrots, peeled and thinly sliced on an angle
1 large parsnip, peeled and thinly sliced on an angle
1 large shallot, thinly sliced
2 tablespoons flour
1 1/2 to 1 3/4 cups chicken stock
1 tablespoon Worcestershire sauce
1/4 cup Dijon mustard
1/3 cup honey
Chopped parsley for garnish

Season chicken with salt and pepper. Heat olive oil  in pan, in a skillet over medium-high heat. When oil is hot, add chicken in single layer and cook to light golden in color. About 4 minutes per side. Remove to a plate and reserve.
Add butter to skillet and melt. Add carrots, parsnips and shallots, and season with salt and pepper. Cover pan and soften vegetables, 2-3 minutes, stirring occasionally. Uncover pan and sprinkle in flour, stir 1 minute or so, then stir in stock, Worcestershire sauce, mustard and honey. Let thicken to coat spoon, add reserved chicken to heat through. Garnish with parsley. Serve!

Saturday, March 1, 2014

Happiness is Homemade Link Party

I am super excited to be one of the co-hosts for Happiness is Homemade linky party. I join this party every week and it is so much fun.  Be sure to read the rules before posting, and link up 1-2 of your most recent posts. It's going to be a great party!

Welcome back for another great week at The Happiness is Homemade Link Party!!
H is H #9

2. Sweets for the Sweet: St. Patrick's Day Cake


A Peek Into My Paradise


Sinea from a Ducks 'N A Row


Simply fill in the Rafflecopter each week for you to enter to win a co-hosting spot with us. One lucky winner will co-host the Happiness is Homemade Link Party two weeks following; to allow time for the winner to get their information to us. We will also include 2 of your links in the raffle if you are chosen. As always it is free to sign up and helps bring more viewers to your page!

Now that's enough talking let's get this party started!!!

A Peek Into My Paradise
The rules are really simple! Make sure you visit a few other blogs and make some new friends along the way. Feel free to link up your favorite recipes, crafts or your latest DIY project. We want you yo share it all!
As always, please make sure to follow your hosts and co-hosts!!





Friday, February 28, 2014

20 Rainy Day Soup Recipes - I just had to share

It's raining and pouring outside, and it seems as though our winter storm is in full swing.
For me, this is the perfect time to make a big pot of soup for everyone to enjoy and get warmed up.
I am a soup person. I along with my mini-me daughter, can eat hot soup on a hot summers day. That's how much we love soup. I have put together 20 delicious soups for you to enjoy on these rainy days.
They are sure to take the rainy day blues away!

This is a part of my new series: "I just had to share..."

So get ready to cozy up and try some of the most delicious soup recipes around

2. Realmomkitchen - Creamy Chicken Noodle Soup

4. Susannahskitchen - Bean & Pasta Veggie Soup

5. Creolecontessa - Smoked Chicken Tortilla Soup

8. MyBakingAddiction - Corn Chowder

9. TheVintageMom - Amazing Beef Vegetable Soup

10. ShugarySweets - Chicken Pot Pie Soup

11. MamaMiss - Chicken Avocado Soup

12. CookingMimi - Tomato Soup

13. DianaRambles - Italian Beef Leftovers Soup

15. OurLifeTastesGood - Tomato Basil Soup

16. ThymeForCookingBlog - Moroccan Chickpea Soup

17. BakedInAZ - Potato Soup

18. SkinnyTaste - Beef Barley Soup

19. ThatSkinnyChickCanBake - Sausage, Lentil and Vegetable Soup

Thursday, February 27, 2014

Strawberry Sopapilla Cheesecake

It's going to be storming here soon. The weather reports are warning that this will be the worst storm we have had in over three years! And while, I know we need the rain, I know how gloomy its going to be. But while the sun is still shining, I would like to share a wonderful and very easy recipe for a dessert that looks like it took hours to make.

After viewing this recipe many times on the web, I thought it would be fun to make this with some strawberry preserves added in to give it an extra twist of flavor. The possibilities on added fillings to this dish are endless!  I'm sure any flavor of fruit preserves would be delicious! And you could also try adding chocolate chips, Nutella, or even shredded coconut. Wouldn't that be yummy!

This recipe was very easy and would be perfect for any gathering or occasion.  Quick tip for those who are making this recipe: Make it a day ahead and let it chill overnight so it will be easier to cut when serving.


2-8oz blocks of cream cheese softened
1/4 cup strawberry preserves
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup granulated sugar
1 tablespoon of cinnamon 


Preheat oven to 350 degrees.
In the bowl of a mixer, combine cream cheese, 1 cup of sugar, and vanilla extract and mix until combined. Unroll 1 package of crescent rolls on the bottom of an ungreased 9x13 baking pan. Make sure to close the seams of crescent rolls. Spread cream cheese mixture on top of crescent layer. Place dollops of strawberry preserves, on top of cream cheese layer, and swirl strawberry preserves throughout. Unroll the remaining package of crescent rolls on top of cream cheese layer, and carefully close any seams. Melt butter and drizzle all over top of crescent roll, then sprinkle generously with remaining sugar and cinnamon. Bake for 25-30 minutes until browned. Let cool then refrigerate. Best served cold.

My family loved this recipe, and I know you will too!

Monday, February 24, 2014

Lemon Bars

I have never tried lemon bars before. I always thought it was such a difficult dessert to make. It looks so complicated, like it has so many steps to them, and that seemed daunting. But this is my eye opening lesson for today. To never judge a book by its cover. To not just look at something and say to myself "I could never do that" " It looks to hard!"

From now on, I will give it a shot more often, because you never know how easy something could be! And when you accomplish the challenge, you feel so ready to try more and more.

That's the way I felt with these Lemon Bars. They are surprisingly easy and   Absolutely delicious! My family has never tried Lemon Bars either, but once they took a bite, they were hooked! So much so, that they were looking for more when we ran out. They are so light and fresh, and the lemon makes it Devine. Just writing about them makes my mouth water!

So never be afraid to try something new. You never know how easy something can be! A lesson for every part of life:)


1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 eggs
2 teaspoons grated lemon peel
2 teaspoons lemon juice from 1 lemon
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting


Preheat oven to 350 degrees.
In the bowl of a mixer, combine flour, butter and 1/4 cup powdered sugar.
Press into ungreased 8 inch square baking pan, building up the edge to create a crust, up 1/2 inch. Bake for 20 minutes. Let cool a bit

While the baked crust is cooling a bit, mix granulated sugar, eggs, lemon juice, lemon peel, baking powder and salt, in the bowl of a mixer, and mix until light and fluffy. Pour over crust, and bake for about 25 minutes. Cool completely and cut into squares.

I was able to cut a dozen from the pan. I let them cool in fridge, as they taste best when chilled. Dust liberally with powdered sugar, then serve.

I found them to be very light and fresh tasting. perfect for the spring! My family absolutely loved them and I know you will too!

Friday, February 21, 2014

Butterscotch Chip Bars

I'm always looking for a deal. I love shopping the clearance isle of the grocery stores. It is usually the first area I search. Sometimes they have really good prices on cleaning supplies, toilet paper, shampoo, among other things. One time I found Dial body wash on clearance for $2.00 a bottle, and I had coupons for $1.50 off! So $0.50 for Dial body wash in my world is a stock up price! 

Try to check the clearance area of stores, right after any holiday. They will always have great prices on things that have not sold during the holiday. I always get wrapping paper for next Christmas at 0.25-0.50 cents a roll!

I always find a deal on Pyrex bakeware in the clearance section. And especially when I can pair it with a coupon, I can't lose!

This week I found some butterscotch chips on clearance for $0.50 a bag and I just couldn't pass them up. So I thought I would whip up some butterscotch cookie bars with the rest of the ingredients I had in my pantry. I always have the basic baking essentials on hand, that way I can just add a few ingredients to my shopping list to make something new.

The baking essentials I always have on hand are:

All-purpose flour
Baking powder
Baking soda
Brown sugar

So if I wanted to make something like chocolate chip cookies, I just need to add chocolate chips to my shopping list.

My kids love when I'm making a new batch of cookies. They are my favorite recipe testers! 

I found the recipe for these cookie bars in an old Betty Crocker cookie book that I bought at a garage sale! I just swapped chocolate chips for butterscotch chips to create something different.

I think I will be baking a lot of cookies from this book, so keep an eye out for future posts. But for now, here is this wonderful butterscotch bar recipe for you to try!


1-1/4 cups of all-purpose flour
1/2 cup chopped walnuts
1 cup butterscotch chips
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter softened

Heat oven to 375 degrees. Prepare a 13 x 9 inch baking pan, by greasing it well and dusting with flour. Set aside. Combine sugars, butter,and vanilla until smooth. Stir in flour, baking soda, and salt. Then add chopped walnuts and butterscotch chips, and combine. Spread the dough in pan, and bake until golden. 13-14 minutes. Let cool then cut into bars that are about 2 x 1- 1/2 inches. Makes about 36 bars. Serve and enjoy!

Sunday, February 16, 2014

Russian Chai Tea Cakes - #SochiOlympics

I've been watching the Olympics at every chance I can get. And I find myself starting to love Curling!...Curling!! Yes I know! It's an awesome sport right?
I watch it at 3am! I think I can be a sweeper. My husband said it might be the easiest ticket to the Olympics. I don't know about that. It still looks like a complicated sport. Precision is everything.

Of course me favorite is the ice skating and watching the little snippets of Russia. I love all of the opulence and beauty of Russia. Faberge is my ultimate favorite! The majestic beauty of it all is just mesmerizing. 

So in honor of the Winter Olympics in beautiful Sochi, I am making russian tea cakes that have a hint of chai spice!

Flatten the balls to a biscuit.

 Coating of powdered sugar, makes everything nice:)

The chai gives it a richer flavor and a kick that tastes heavenly paired with a cup of tea.

Perfect for a brisk afternoon.


2 cups all-purpose flour
1 cup butter
1 cup walnuts
2 teaspoons loose chai tea blend
1 teaspoon vanilla extract
1/2 cup confectioners sugar
Confectioners sugar for dusting


Preheat oven to 350 degrees
Place walnuts, 2 tablespoons of the flour, and chai in a blender and pulse until walnuts are finely chopped but not yet a paste.

Place butter and vanilla in the bowl of a mixer, and blend until smooth. Add 1/2 cup of confectioners sugar and remaining flour and mix until blended. Add walnut mixture, and mix until just combined. Roll them into 1" inch balls and  place them about 1" inch apart on a parchment covered baking sheet. I flattened them out a bit to create more of a biscuit. 

Bake for 12 minutes, then let cool.
Dust the cookies in confectioners sugar.